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【夢幻廚房在我家】中式點心必學蔥油餅，如何掌握外酥嫩軟的口感？必學小撇步 Analytics Table
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忍不住的酥脆，一口接一口的蔥油餅 我的書在以下可購得～ 博客來：http://www.books.com.tw/products/0010... 如果喜歡從今天開始訂閱吧：https://www.youtube.com/channel/UCUz5... 別忘了給個 like喔～ 歡迎加入粉絲專頁「夢幻廚房在我家Dream Chef Home」~https://www.facebook.com/pig61106 文字食譜： http://dreamchefhome.com/blog-post_6-3/ 建議朋友為了增加成功的機率，請記得將麵糰放進冰箱冷藏至少二十四個小時,麵糰將會變得非常細緻也更好操作！能夠放至48到72個小時有你意想不到的效果喔～ 蔥油餅跟蔥抓餅（千層餅）比例大概都是相同，只有在捲起來的步驟稍微不同！........抹油灑蔥花或是鋪上已炒好蔥油醬後...不捲起，而是如摺扇子般摺起，摺成長束狀，再盤成螺旋形....後面步驟都一樣。打褶過的餅皮，煎好拍鬆後的層次感會較明顯。如果不加蔥花，只加白芝麻或黑白芝麻，就是芝麻抓餅了！
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