參照流傳的各個版本的配方做出來的很硬，黃油的含量少，粉量大，所以比較干，買了一份瀘溪河的嘗了嘗發現還是瀘溪河的好吃，外層脆皮很薄不是那種硬殼，這一點油糖的含量不會少，內里軟糯細膩不粗糙，所以粉和奶的配比要調整，減少粉量，果然烤出來和原版對比簡直一摸一樣，趕緊記錄下來……

用料

黃油

50克

雞蛋

1個

白糖

35克

1克

牛奶

200克

糯米粉

130克

1. 黃油、白糖、鹽、雞蛋混合坐溫水攪拌

1. 倒入溫牛奶，常溫奶的話依然坐溫水攪拌，否則黃油容易結塊

1. 倒入糯米粉攪拌至無顆粒

1. 磨具提前抹上厚厚的黃油，倒入拌好的年糕糊放入烤箱中層上下火180度30分鐘

1. 這是買了瀘溪河的，外皮很脆，內里軟糯細膩

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https://www.sohu.com/a/894397349_122400424
https://www.sohu.com/a/894419450_122421069

1. 這是復刻出來的，口感一模一樣