核桃酥，自制合桃酥教程，完美配方大公开
117K views · Nov 8, 2024 · People & Blogs
Comments · 87
@day9858 · 10 months ago
這是我練習核桃酥裡最靠譜最成功的方子比例。實在太好吃了！<br><br>當然也關注許多有名的博主一樣的核桃酥，但雞蛋的重量沒寫，別看一個毫不起眼的雞蛋重量，白白浪費了我全部的食材跟時間，不是太乾就是黏巴巴的...真是影響一天的心情。<br>還做過米粉代替了麵粉配方，那口感像口裡塞滿小沙子一樣，我個人是不喜歡的。<br><br>感謝這位博主的分享❤，就這個完美配方能讓我一輩子隨時讓家人可以吃到美味的核桃酥點心。非常感恩~~
6
@laihanchan9312 · 1 year ago
怪不得從未食過有核桃的核桃酥
2
@nhuang9400 · 1 year ago (edited)
做了好多次， 今天做的最酥. 多謝李先生的提是。 我放了核桃， 我的是真的核桃酥😁
6
@dominicng4839 · 1 year ago
合桃酥個名字真的不知何解~經李師傅一講就明白了~😅
3
@weilihuang1769 · 1 year ago
最好的桃酥示範！
13
@阮秋燕-v7r · 1 year ago
謝謝師父用心細微的教導
5
@onglesly3277 · 1 year ago
師父你这酥餅做法，是最好的
1
@cleung-h9l · 1 year ago
用豬油做饼特别的鬆化
3
@nahcmsed · 1 year ago (edited)
Thank you! Today I made a batch with butter and pecan. Very crunchy!!:goodvibes::washhands::medal-yellow-first-red:350F convection oven 18 - 20 mins
3
@bogdanabazovska9228 · 8 months ago
Very simple yet amazing dessert
@blessall66661 · 1 year ago
truly the best recipe along with the clear and in-depth narration. Thanks very much
2
@ymyung3780 · 1 year ago
感謝師傅的指教！😂
4
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