【桃酥】一口酥到掉渣，是我童年的那个味道了!

最近想回味下小时候的味道了。有好多东西大了之后都没怎么吃过了。一款很经典的老式点心#烘焙 #甜点 配方： 低筋面粉120g 小苏打 1g 泡打粉 2g 砂糖 35g 玉米油75g 蛋黄 1颗 核桃碎 30g 做法： 1、砂糖和玉米油先混合一下、加入一颗蛋黄继续混合均匀 2、低筋面粉、小苏打、泡打粉过筛 3、将粉类和液体混合均匀 4、加入核桃碎混合 5、分成30g一个的面团，搓圆 6、用手轻轻压扁、表面刷一层蛋液、撒上黑芝麻 7、180度烘烤25分钟 处理核桃仁：冷水下锅，水开后煮一分钟，沥干水分，150度烘烤15分钟。这样可以去除核桃的涩味。 formula: Low-gluten flour 120g Baking soda 1g Baking powder 2g Granulated sugar 35g Corn oil 75g 1 egg yolk 30g chopped walnuts practice: 1. Mix sugar and corn oil first, then add an egg yolk and continue mixing evenly 2. Sieve low-gluten flour, baking soda, and baking powder 3. Mix the powder and liquid evenly 4. Add chopped walnuts and mix 5. Divide the dough into 30g each and make a ball 6. Gently flatten with your hands, brush the surface with a layer of egg wash, and sprinkle with black sesame seeds 7. Bake at 180 degrees for 25 minutes Processing walnut kernels: Put the pot under cold water, cook for one minute after the water boils, drain the water, and bake at 150 degrees for 15 minutes. This removes the