[strawberry crispy pagoda](cao mei xiao su ta )
[strawberry crispy pagoda]
Introduction:
Production steps:
Materials required:
Low gluten flour: 50g
Butter: 10g
Fine granulated sugar: 5g
Water: 15g
Strawberry: 80g
Egg: 12g
Milk: 20g
High gluten flour: 10g
Almond chips: 12g
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet and sour
Chinese PinYin : Cao Mei Xiao Su Ta
[strawberry crispy pagoda]
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