<h3>第一次学做的荷花酥</h3> <h3>食材与明细</h3><div>面粉350g</div><div>猪油105g</div><div>椰蓉100g</div><div>植物油50g</div><div>牛奶适量50g</div><div>水100ml</div><div>色素适量</div><div>糖50g</div><div>难度普通</div><div>时间数小时</div><div>口味甜香</div><div>工艺烘焙</div><div>面粉150g如猪油75g和成油酥</div> <h3>椰蓉100g、油50g、糖50g、牛奶50g和匀，分成馅料</h3> <h3>面粉150g如猪油75g和成油酥</h3> <h3>面粉100g、猪油15g、水50ml和成白面团。另面粉100g、猪油15g、色素少许、水50ml和成红面团(稍黄些)</h3> <h3><br></h3><div>分别搓成圆形</div> <h3>油酥分成和面团同等个数揉圆</h3> <h3>将一个白面团按扁，包上油酥收囗</h3> <h3>擀成椭圆形</h3> <h3>卷起</h3> <h3>红面团也包上油酥，饧15分钟</h3> <h3>两面团用保鲜膜盖上饧面</h3> <h3>面团竖放，擀长条，卷起，饧15分钟</h3> <h3>两边向中间折</h3> <h3>红色面皮在上，白色在下，擀一下</h3> <h3>包上椰蓉馅</h3> <h3>成圆形，用刀在面团表面切花瓣，切口深度差一层到椰蓉馅为最好<br></h3> <h3>油烧开，中小火炸至</h3> <h3>成品</h3> <h3>花开富贵</h3>