奶香麻花老山 <h3>面500g，鸡蛋1个，牛奶240g，白糖90g，黄油（或猪油）30g，酵母6g，泡打粉3g，盐2g。</h3> <h3>牛奶加热到40℃左右，和面</h3> <h3>醒发两倍大，揉面排气。下剂，再饧五分钟。</h3> <h3>搓成麻花，再饧</h3> <h3>油温五成热，入锅炸至金黄捞出</h3> <h3>奶香麻花外酥里软，香甜可口</h3>