上一次分享的小桃酥非常受伙伴們的歡迎，很多寶寶跟做后都非常成功。這次做一款可可味的，可可粉的添加可以根據(jù)自己的接受程度調(diào)整，相應(yīng)的增減低筋面粉的用量即可。
另外部分寶寶在跟做過(guò)程中，遇到桃酥烘烤后不開(kāi)裂的問(wèn)題，原因可能有三點(diǎn)，可自行檢查后排除：
1. 泡打粉或小蘇打開(kāi)封后失效。
2. 所有粉類(lèi)盡量全部混合后再過(guò)篩。
3. 揉面不要過(guò)度。

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

可可粉

5克

白芝麻

適量

可可小桃酥的做法

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(lái)一會(huì)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、可可粉、泡打粉和小蘇打混合均勻，過(guò)篩后加入豬油中，先用硅刀切拌至無(wú)干粉，然后戴上手套揉至均勻。

1. 將面團(tuán)平均分成20克一個(gè)搓圓后放在不沾烤盤(pán)上（或者墊油紙），每個(gè)面團(tuán)之間留出足夠的空隙。

1. 將每個(gè)面團(tuán)中間戳一個(gè)洞，戳到接近底部的位置，但是不要戳穿，然后中間放入一點(diǎn)白芝麻。
2. https://weibo.com/ttarticle/p/show?id=2309405164090023870896
   https://weibo.com/ttarticle/p/show?id=2309405164093731635638
   https://weibo.com/ttarticle/p/show?id=2309405164091986805136
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3. 將桃酥面團(tuán)放入預(yù)熱好的烤箱，風(fēng)爐模式170度烤制18分鐘（上下火模式的話使用180度）

1. 出爐后稍微晾涼再轉(zhuǎn)移到晾網(wǎng)上，等完全涼透后密封打包。