混酥面团是以面粉为主，加入适量的油、糖、蛋、乳、疏松剂及水等调制而成的面团。经烘烤或油炸制熟后，成品具有口感酥松、香脆等特点，从而深受食客欢迎。然不少制作者在制作混酥点心时，往往达不到理想的效果，其原因可能是没有掌握好混酥面团的制作要领的缘故。下面笔者根 Mixed crisp dough is mainly flour, add the appropriate amount of oil, sugar, egg, milk, loose agent and water and the modulation of the dough. After baking or frying cooked, the finished product has the characteristics of crisp taste, crispness and other characteristics, which are deeply welcomed by diners. However, many producers often do not achieve the desired results when making mixed puff pastries. The reason may be that they did not master the production essentials of mixed puff pastries. The following author root