玫瑰酥餅是一小吃,主要原(yuan)料有面粉、白糖,主要輔料/調料有食油等。
玫瑰酥(su)餅是黑(hei)龍江牡丹(dan)江市風味小(xiao)吃,系用(yong)面(mian)(mian)(mian)(mian)粉(fen)、白糖(tang)等制坯烤(kao)制而成(cheng)。具有甜(tian)香酥(su)脆(cui),花香氣(qi)濃的(de)(de)特點。其制法是取(qu)炒熟(shu)碾碎的(de)(de)芝麻200克(ke),加入(ru)白糖(tang)1000克(ke)、面(mian)(mian)(mian)(mian)粉(fen)500克(ke)、玫瑰醬200克(ke)、食油(you)(you)100克(ke)拌(ban)勻成(cheng)玫瑰餡。取(qu)面(mian)(mian)(mian)(mian)粉(fen)2750克(ke)、豆油(you)(you)200克(ke)、水1150克(ke)和(he)(he)成(cheng)軟(ruan)硬適可的(de)(de)水油(you)(you)面(mian)(mian)(mian)(mian)團;取(qu)面(mian)(mian)(mian)(mian)粉(fen)1500克(ke)、油(you)(you)750克(ke),和(he)(he)制成(cheng)油(you)(you)酥(su)面(mian)(mian)(mian)(mian)團。先把(ba)水油(you)(you)面(mian)(mian)(mian)(mian)團揉勻,搟(xian)成(cheng)邊薄(bo)中厚的(de)(de)長(chang)方形,再把(ba)搟(xian)成(cheng)長(chang)方形的(de)(de)油(you)(you)酥(su)面(mian)(mian)(mian)(mian)放在水油(you)(you)面(mian)(mian)(mian)(mian)上,用(yong)手按平(ping),搟(xian)薄(bo)卷(juan)成(cheng)小(xiao)劑,包(bao)入(ru)餡心,再搟(xian)成(cheng)圓餅,入(ru)烤(kao)爐中烤(kao)至金黃色即成(cheng)。