張媽媽自家製【光酥餅】，懷舊小食，童年回憶！請Like我的Video和訂閱我的頻道啊！如喜歡的話，請分享給朋友家人。謝謝。MamaCheung's "Chinese Shortbread" a traditional Chinese snack. I hope you like it. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.✤✤⬇︎⬇︎往下有材料份量 Ingredients shown below⬇︎⬇︎✤✤ ⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄#張媽媽 #光酥餅 #懷舊小食訂閱追蹤最新影片：https://goo.gl/6n9DuQ 跟我聯繫 Connect with me:Facebook: https://www.facebook.com/mamacheungcooksInstagram: https://instagram.com/mamacheungcooks/Blogger: http://mamacheungcooks.blogspot.hkTwitter: https://twitter.com/mamacheungcooksPinterest: https://www.pinterest.com/mamacheungTumblr: http://mamacheung.tumblr.com材料 Ingredients (九個份量 9 Shortbread）一百六十克中筋麵粉 160g Plain flour四十五克白砂糖 45g Sugar二十毫升牛奶 20ml milk十毫升水 10ml water二十毫升雞蛋液 20ml Beaten Egg二十毫升芥花籽油 20ml Cooking oil三克泡打粉 3g Baking powder一克碳酸氫氨(食用臭粉）1g Ammonium bicarbonate (food grade)做法：將糖、牛奶、雞蛋液、攪拌至糖完全溶化。加入油攪勻三至四分鐘。將麵粉加入蛋漿裡。將泡打粉和臭粉放入飲用水中攪勻，再放進麵粉裏。搓成麵團後，蓋著鬆弛十五分鐘。然後將它搓成長條形，分割成每件三十克的小麵團，搓成球形再壓平。灑上麵粉，放在焗盆裡待發三十分鐘。預熱焗爐攝氏一百五十度，然後將焗盆放在焗爐的中下層，用攝氏一百五十度爐火焗十五分鐘。將焗好了的光酥餅取出，放在架上待涼便完成了。Method:Mix sugar, milk, beaten egg, oil together. Ensure the sugar has dissolved before adding in flour. Dissolve baking powder and food grade ammonium bicarbonate in water before adding into flour mix. Mix into a dough ball, then proof for 15 minutes. Divide dough into 30g dough balls then press into discs. Sprinkle flour over the discs and place them on a baking tray and proof for another 30 minutes.Place the tray on the mid-low section of a preheated oven at 150ºC, and bake for 15 minutes. Take out shortbread and let it cool. Chinese Shortbread is then ready to eat!食譜：https://mamacheungcooks.blogspot.com/2020/12/chinese-shortbread-easy-recipe.html
