虽然面包没有那些连锁店的包装精美,但是每个小店都是自家有大烤炉的,每天一早、还有下午放学左右,都会新鲜出炉蛋挞、酥皮包…… 香味远远都能闻到
![](http://static1.cdnmama.com/wap/city_mama_wap/style2/dist/common/images/smiley/wangwang/wanwan66.gif?2020043019328)
突然怀旧一番,做了酥皮包 那个香虽然不及旧时,却有幸福的甜味
![](http://static1.cdnmama.com/wap/city_mama_wap/style2/dist/common/images/smiley/wangwang/wanwan26.gif?2020043019328)
先上酥皮包,后面的几款包点和小菜是之前拍的,一起发了吧。
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下面的是油皮,用牛油、砂糖、低筋粉、鸡蛋 混合。别问我比例哦,我是随意放的
![](http://static1.cdnmama.com/wap/city_mama_wap/style2/dist/common/images/smiley/wangwang/wanwan49.gif?2020043019328)
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最近萝卜特别鲜甜,焖猪手,连糖都不用放,都又甜又糯
![](http://static1.cdnmama.com/wap/city_mama_wap/style2/dist/common/images/smiley/wangwang/wanwan88.gif?2020043019328)
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藕饼我没有耐心弄成一个一个小圆饼来煎,不然就更漂亮了,非常香脆。
这个做法一定要分享:
1、藕,现在也是当季美食,老公湖北人,很好这一口,so 搞点新花样。用刨刨成丝也行,切碎了也行,要切碎点。
2、腊味,适量;虾米,适量 都切粒
3、葱粒、辣椒粒
4、做法:将以上1-3的材料,放蒸锅蒸20分钟;ok了之后,趁热,放入 澄粉、糯米粉、生粉,比例是:7:2:1 搅拌均匀,能够分成一个一个圆球之后,不松散开,就可以了,粉不要太过量,主要口感还是来自藕的。
喜欢煎的漂亮点的,就分成一个一个圆球,压扁煎; 我比较懒,摊了一片锅子煎,散了也没管,反正煎金黄了就行,呵呵。
这样煎出来的口感非常好!外脆里软。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201112/07/211705de5xy5hz82bdngxz.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)