谢谢妳的分享，以前我爸爸做的合桃酥就是放猪油做，这是我第一次做和自己炸猪油还加了一点盐，常到了爸爸做的味道非常感恩和感谢妳💞👍👍🙏🙏☺

Ok noted. Thanks Kathrine for the quick respond 👍👏😘

Made these today with margarine instead of lard, I also added some Chinese lemon oil to my dough as flavor. In my oven they took exactly 15 minutes as recipe stayed! They smell fantastic 😋

Thank you so much for a more traditional recipe. These look like they will taste like they used to. People keep changing things to be more healthful and ruining them.

C'est bon . Merci beaucoup

谢谢分享。希望您可以教做炸煎堆

老師，我這幾天做了老婆餅和cendol jelly非常成功，謝謝您

核桃酥饼，非常好吃的食品，相信大家都赞同，每逢春节都会做来招待客人，酥脆可口，最喜欢的食饼。

❤

Why thumb down? This cookie seems yummie and easy to make

老师好，谢谢您分享那么棒的食谱。

這個份量可以做到幾多塊呢

我提議用植物油取代豬油

Hello can you convert into tablespoon and teaspoon plz

請問可不可以用牛油代替豬油嗎？

can use ghee butter?

Hi my dough keep crumble, may i know why? I use cooking oil..

May I use butter instead of pork lard? Will it change the taste , kathrine ?

有

Can I do oil ,and no eggs ?