最符合春天的一款中式酥点（桃花酥）这是一款没有桃味的桃花酥，它可以是红豆沙味的，也可以是凤梨抹茶味的，亦可是椰蓉味的，自己动手安排就是“任性” 哈哈哈~看到它的第一眼，我就知道 我等不到桃子上市在撸它了，一天也等不了哈哈，现在桃树开始结果了吗？
好久都没有撸中式花酥和花样馒头了，撸一款在感受一下那小小小的成就感吧😁撸面包蛋糕那些我都有点审美疲劳了（无感）
粉色用的是红曲米粉调色，另一个就是抹茶啦~馅料是红豆沙和凤梨馅。之前做的红豆沙油放的少，今天做桃花酥又加了油又给加工了一次，因为之前做酥式花酥 吃过用水豆沙的亏，用水豆沙烤出来豆沙都是硬邦邦的了😂凤梨馅料也又烤了一次，上次做完水份多直接包在里面也不行。
需要开酥的糕点就是耗时间，开做到出炉这一盘2个多小时（期间醒面最耗时）每次做这种都是累并快乐着，腿感觉站的硬邦邦的哈哈😄
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