煎乾@窗台上的芙蓉醉|PChome Online 人新台
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煎乾

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#橙香小(蛋)
#牛奶乾(蛋白)

很久做乾小妞吃
次全用煎的,因我烘焙
所以法用蒸



橙香小


食材:
日本太白粉 一杯〈米杯120g〉
柳橙1榨汁 
糖粉 15g〈若用砂糖10g〉
蛋 1
做法:
1.插保,蛋+糖粉打至乳白色
2.太白粉加入拌
3.柳橙汁分次倒入拌,成〈剩下的柳橙汁就可以喝掉了〉後捏成小上烘焙/span>
4.炒用乾巾沾油抹薄薄一,小上,小火,等3~4分再打用匙稍微一下,再等3~4分就可火,可咬一口感,我是口感偏,入口即化,吃起不粉粉的就好


牛奶乾

食材:
奶 10g
奶油 20g
蛋白 1
低筋粉 120g
糖粉 20g
做法:
1.奶油室放,加糖粉打至乳白色,再蛋白分次加入拌至吸收
2.倒入奶跟的低筋粉,拌成〈比黏稠〉
3.炒用乾巾沾油抹薄薄一,用匙或直接用手抓一小放置,再平均,小火煎,等下面白色乾涸後,可翻面煎至起色,再拿一起口感,想要酥酥的可一下





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