芋泥酥

制作了两款真材实料, 无香精无色素的芋泥酥, 一款是用牛油, 吃得安心; 另一款是猪油, 嘿嘿! 心惊胆跳. 但还是比白油(shortening)强多了.

芋泥酥(猪油制作)

特爱它那吹弹得破的酥皮其缧旋纹也令我手午足蹈,开心一整天.

紫芋泥酥(牛油制作)

好亮丽的紫色.....

食谱取於Carol自在生活

A. 水皮: 200g plain flour, 15g pure icing sugar, 70g unsalted butter and 105g cold water (make 6      pieces, 65g each)

B. 酥皮: 160g low protein flour and 80g unsalted butter (make 6 pieces, 40g each)

C. 馅: 500g diced yam, 80g caster sugar, 20g milk powder and 30g butter ( make 12 pieces, 45g each)