家里有普羅旺斯香料的寶寶都用起來啦！不是只有煎牛排做披薩才能用到這款調味料哦！之前跟做桃酥成功的寶寶們，也來試試這一款，真的香迷糊！！烤的時候就非常香，吃起來還帶有一點椒鹽味，咸咸的非常解膩。
普羅旺斯調料我也是隨便買的，自己去買各種牌子都可以！

用料

豬油

115克（固體狀）

糖粉

60克

1.5克

全蛋液

35克

低筋面粉

195克

泡打粉

4克

小蘇打

2克

普羅旺斯調味料

2克

紅曲粉

1-1.5克（可不加）

黑芝麻

適量

普羅旺斯版桃酥！絕對驚艷！的做法

1. 豬油加入糖粉和鹽后，先用硅刀切拌至完全吸收，然后用打蛋器攪打至蓬松，體積微微變大。（一般豬油如果是冷藏保存的，直接拿出來一會就可以用了，如果是冷凍保存的豬油，常溫軟化成膏狀后再用）

1. 分2次加入全蛋液，用打蛋器攪打至完全吸收后再加入第二次。

1. 將低筋面粉、泡打粉和小蘇打混合均勻，過篩后加入豬油中，先用硅刀切拌至無干粉，然后戴上手套揉至均勻。

1. 加入普羅旺斯香料后揉均，想要顏色的可以加入紅曲粉，原色就不加。
2. https://weibo.com/ttarticle/p/show?id=2309405164092578201710
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1. 將面團平均分成20克一個搓圓后放在不沾烤盤上（或者墊油紙），每個面團之間留出足夠的空隙。

1. 將每個面團中間戳一個洞，戳到接近底部的位置，但是不要戳穿，然后中間放入一點黑芝麻。

1. 將桃酥面團放入預熱好的烤箱，風爐模式170度烤制18分鐘（上下火模式的話使用180度）
2. 出爐后稍微晾涼再轉移到晾網上，等完全涼透后密封打包。

1. 烤完的桃酥可能會出現(xiàn)少量黑點點，這個是香料高溫烘烤后產生的正常顏色。