香酥曲奇配方
共8种材料
主料:8种
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配料表用量比例单位
- 主料
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黄油50G(100G)(150G)(200G)糖粉20G (40G) (60G) (80G)盐0.5G (1G) (1.5G) (2G)淡奶油18G (36G) (54G) (72G)高筋面粉40G (80G) (120G) (160G)玉米淀粉10G (20G) (30G) (40G)杏仁粉榛子味换成榛子粉20G (40G) (60G) (80G)抹茶可可咖啡粉额外加2G (4G) (6G) (8G)
步骤1.
点击图片进入烹饪模式
黄油软化打匀
步骤2.
加糖粉继续打发
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