滿屋飄香的小餅乾，層層酥脆，邊吃邊掉渣，真是太酥太香了
配方：
水油皮：中筋麵粉270克 水120克 植物油60克
油酥面：低筋麵粉230克 植物油85克 豆沙300克
Recipe:
Water-oil dough: 270g medium-gluten flour, 120g water, 60g vegetable oil
Short-fried dough: 230g low-gluten flour, 85g vegetable oil, 300g red bean paste
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