家里有普罗旺斯香料的宝宝都用起来啦！不是只有煎牛排做披萨才能用到这款调味料哦！之前跟做桃酥成功的宝宝们，也来试试这一款，真的香迷糊！！烤的时候就非常香，吃起来还带有一点椒盐味，咸咸的非常解腻。
普罗旺斯调料我也是随便买的，自己去买各种牌子都可以！
用料
猪油
115克（固体状）
糖粉
60克
1.5克
全蛋液
35克
低筋面粉
195克
泡打粉
4克
小苏打
2克
普罗旺斯调味料
2克
红曲粉
1-1.5克（可不加）
黑芝麻
适量
普罗旺斯版桃酥！绝对惊艳！的做法
- 猪油加入糖粉和盐后，先用硅刀切拌至完全吸收，然后用打蛋器搅打至蓬松，体积微微变大。（一般猪油如果是冷藏保存的，直接拿出来一会就可以用了，如果是冷冻保存的猪油，常温软化成膏状后再用）
- 分2次加入全蛋液，用打蛋器搅打至完全吸收后再加入第二次。
- 将低筋面粉、泡打粉和小苏打混合均匀，过筛后加入猪油中，先用硅刀切拌至无干粉，然后戴上手套揉至均匀。
- 加入普罗旺斯香料后揉均，想要颜色的可以加入红曲粉，原色就不加。
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- 将面团平均分成20克一个搓圆后放在不沾烤盘上（或者垫油纸），每个面团之间留出足够的空隙。
- 将每个面团中间戳一个洞，戳到接近底部的位置，但是不要戳穿，然后中间放入一点黑芝麻。
- 将桃酥面团放入预热好的烤箱，风炉模式170度烤制18分钟（上下火模式的话使用180度）
- 出炉后稍微晾凉再转移到晾网上，等完全凉透后密封打包。
- 烤完的桃酥可能会出现少量黑点点，这个是香料高温烘烤后产生的正常颜色。
