桃酥的进化 | Nut biscuit
昨天公司美食俱乐部举办制作桃酥饼干课程，报名的都是女生。我和往常一样在旁边观摩，等做完了坐享其成，品尝几个。现成分成了3个小组，每组都有制作材料，首先打几个鸡蛋，放入白糖，用搅蛋器搅拌均匀。然后倒入一些粉碎的核桃仁和面粉，继续搅拌成面团状。
然后是揉面，公司厨艺大神说往面里加一些植物油，这样揉起来不会太干，才能烤出酥脆口感。揉面完成后，开始制作桃酥饼干🍪，取下一小块面，用手嗯呀成中间凹陷的形状，然后在上面撒上黑芝麻。准备一大盘后就可以放到微波炉里烘烤了。
公司有两个烤箱，放入烤箱之前还需要在上面刷一层鸡蛋液，然后烘烤15分钟就可以出炉啦。刚取出就闻到一股飘香味，我抓住时间上去尝了一口，还不错，酥脆酥脆很可口。但不敢多吃，比较我没有参与制作过程。品尝几个就可以啦。
不过我大概掌握了制作过程，回家也可以尝试。
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😍看起来很好吃，可惜要减肥
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