終於把上一次的海綿蛋糕，一次食掉真的太膩了，已經分開四份，一天一份，也30g的糖。算了吧，自己做不可浪費，唉。

所以做一點，不用糖的小食吧。

           

Recipe of chonx pastry

Ingredient from a book	第一次:(12個)	第二次:
-65g plain flour -pinch of salt -50g unsalted butter -2 medium egg -150ml water	-80-90g plain flour -pinch of salt -20g unsalted butter -1 egg -150ml water	-120g plain flour -pinch of salt -25-30g unsalted buttter -1 egg -150ml water

                      

Step:

1. Preheat the oven to 200^oC
2. Sift the flour and salt on a sheet ( to mixed completely)
3. Pour 150ml water into a pan, then add butter. Heat with a low heat until it melt. Increase the heat and bring to a rolling boil.
4. Take off the heat immediately and add all the flour and beat vigorously until it is smooth. Form a ball shape and cool for 1~2minutes.
5. Gradnally add the eggs, beating well between each addition, adding just enough to give a smooth dropping consistency.
6. Sprinkle a non-strick baking sheet with little water. Use two tablespoon to spoon the mixture and bake for 30 minutes.
7. After 30 minutes, make a small hole and put it back to the oven for 10-15minutes until it comes dry. (Oven do not turn on)

第一次: Step6 :上火焗了20分鐘 200^oC，黑了XDDDD 之後放了10分鐘在焗爐中。

食後感:有點發脹，內部偏濕，結構密實並帶有氣泡的樣子。

第二次:Step6: 下火焗了5分鐘 200^oC，170^oC 上火15分鐘，之後放了25-30分鐘在焗爐中。

食後感:不發脹，表面硬但底剛好並有點點裂紋。內部乾但結構過於密實。

PS: 一開始用上下火會比較好(用上火，上方會有裂紋。下火，下火會裂紋。)第二次用下火先，親眼看到表面變黃變乾，成品的表面後餅乾。

      Step5的mixture，加了雞蛋後，不要過液態。不是的話，會不脤的。