比起外面買的甜點(diǎn)，自己做的松餅多了份溫暖的煙火氣。今天，就把這個(gè)讓人贊不絕口的黃油松餅做法，分享出來。不用復(fù)雜工具，新手也能輕松烤出外焦里嫩、帶著淡淡黃油香的松軟松餅，早餐或下午茶來上幾塊，幸福感滿滿！

取出冷藏的動(dòng)物性黃油80克，切成骰子大小。這時(shí)候，倒入200毫升冷藏鮮牛奶，讓黃油丁在牛奶里跳一支冰鎮(zhèn)圓舞曲。篩入200克低筋面粉，加2克鹽平衡甜度，再加30克細(xì)砂糖。打4顆雞蛋，畫圈攪拌。面糊出現(xiàn)絲綢光澤時(shí)，加入5克泡打粉，攪勻，像融化的冰淇淋。

取平底不粘鍋，開中小火預(yù)熱，滴一滴水珠測(cè)試：水珠能在鍋面滾動(dòng)而不蒸發(fā)，就是最佳溫度。用廚房紙蘸油，薄薄擦一層。舀一勺面糊，從30厘米高處垂直倒下，自然攤成直徑10cm的圓餅。當(dāng)表面冒出密集的魚眼泡，立即翻面。

第三步：

煎好的松餅摞成小塔，這時(shí)候該請(qǐng)出秘密武器——噴槍。預(yù)留的白砂糖均勻撒在最上層，藍(lán)色火苗輕輕掃過，瞬間結(jié)出琥珀色的焦糖脆片。淋上香草卡仕達(dá)醬，或者樹莓果醬，看絳紅色果漿順著松餅紋路蜿蜒而下。趁熱咬下去，外層酥脆帶著焦香，內(nèi)里濕潤綿軟，黃油的馥郁和蛋奶香在齒間層層綻放。

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其實(shí)做美食和過日子一樣，不需要多么復(fù)雜的工序，就像這疊樸素的松餅，只要掌握幾個(gè)關(guān)鍵訣竅，就能把平凡的食材變成幸福的形狀。或許讓人快樂的從來都不是完美的甜點(diǎn)，而是親手創(chuàng)造美味的這個(gè)過程。