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理论上说,

pastrychef (闪电)
面与水的比例是100:55~60,开水在2/3左右,其余用凉水。我用250克面粉加一小勺油,加100毫升开水和面,再加50毫升凉水。揉好的面团很软,擀开成长方形之后抹油,沿长边1/3处折两下,再稍微擀一下,切成四个剂子,装入拌了面的白糖,四周朝中间捏严,压下去,过一会擀成圆形就得啦
(#12517132@0)
2019-12-6 -05:00
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