這個黃油蛋卷直接跟做‼️酥到掉渣灰常好吃

這個黃油蛋卷直接跟做‼️酥到掉渣灰常好吃～|||連做兩天，香、酥、松！

吃一根完全停不下來

女兒讓我今天帶點接她放學

配方

1.軟化黃油120g➕細砂糖65g打發到蓬鬆（這個糖量不高，建議不要再減）

2.常溫雞蛋3個打散，少量多次加入黃油中，每一次都要攪打均勻（冷藏雞蛋不可以，容易水油分離）

3.過篩加入低筋麵粉80g➕奶粉30g➕杏仁粉10g拌勻

4.麵糊裝裱花袋，預熱好蛋卷機，擠到中央，正反各15-20秒左右， 藉助長棍捲起即可～放涼就是酥脆的

注意⚠️

1.全蛋液如果只有冷藏的，可以隔55度熱水保溫10分鐘左右，達到正常室溫再用

2. 吉士粉、小蘇打都可以讓成品更酥更香，但是我們自己吃，我儘量不會加額外添加劑，如果大家想加，可以額外加吉士粉10g➕小蘇打1.5g

3.糖量已經調整過了，不用再減糖～

記得交作業喔❤️

This butter egg roll is as easy to make as it is‼ ️It is so crispy that it is so delicious~||| I made it for two days in a row, it is fragrant, crispy and loose!

I can't stop eating one

My daughter asked me to pick her up from school today

Recipe

1. Soften 120g butter + 65g fine sugar and beat until fluffy (the amount of sugar is not high, it is recommended not to reduce it further)

2. Beat 3 eggs at room temperature, add small amounts to the butter several times, and beat evenly each time (refrigerated eggs cannot be used, as water and oil are easily separated)

3. Sift and add 80g low-gluten flour + 30g milk powder + 10g almond powder and mix well

4. Put the batter into the piping bag, preheat the egg roll machine, squeeze it to the center, and roll it on both sides for about 15-20 seconds each. Use a long stick to roll it up~ Let it cool and it will be crispy

Note⚠️

1. If the whole egg liquid is only refrigerated, it can be kept warm in 55-degree hot water for about 10 minutes, and then use it when it reaches normal room temperature

2. Custard powder and baking soda can make the finished product crispier and more fragrant, but since we are eating it ourselves, I will try not to add any additional additives. If you want to add, you can add 10g custard powder + 1.5g baking soda

3. The amount of sugar has been adjusted, so there is no need to reduce it~

Remember to hand in your homework❤️