烘焙
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配方源自《China: The Cookbook》（作者係一對香港夫婦）。成品酥中帶脆。正宗桃酥用豬油整，用牛油唔影響口感、多份奶香。如果加核桃，記得用麵棍壓得碎啲。配綠茶、凍奶或黑咖啡最啱。
把室溫軟化嘅無鹽牛油（唔好溶成液態）、幼砂糖同黃糖放入大碗。用手提打蛋器低速攪打均勻，毋須打發，質地順滑奶油狀即可。
In a large bowl, combine the room-temperature softened butter (not melted), caster sugar and brown sugar. Beat on low with a hand mixer until smooth and creamy — no need to whip.
雞蛋打散，取1湯匙蛋液加入（餘下蛋液留用），繼續攪拌至完全融合。
Beat the egg, take 1 tablespoon of egg wash and add it to the bowl (reserve the rest). Mix until fully combined.
另一個碗內混合麵粉、泡打粉、梳打粉同鹽，拌勻；講究啲可以過篩。
In a separate bowl, combine the flour, baking powder, baking soda and salt — sift them if you like.
將粉類倒入糖油糊，由底翻拌、切拌直至成團；唔好過度攪拌。
Pour the dry mix into the butter-sugar paste and fold and cut from the bottom until a dough forms. Don't overmix.
如使用核桃，將切碎或壓碎嘅核桃加入麵團。
If using walnuts, fold the chopped or crushed walnuts into the dough.
焗爐預熱180°C。麵團分9份，每份約25克，搓圓後分開放上焗盤。
Preheat the oven to 180°C. Divide the dough into 9 portions (about 25 g each), roll into balls and space them out on a baking tray.
用大拇指向下按出一個凹窩，邊緣開裂屬正常；若散開則拿起再搓圓重按。
Press a dimple into each ball with your thumb — cracks around the edge are normal; if it falls apart, re-roll and press again.
剩餘蛋液加1茶匙清水拌勻，刷薄薄一層喺餅面，再喺中心撒上黑芝麻。
Add 1 tsp of water to the reserved egg, mix, brush a thin layer on the cookies and sprinkle black sesame in the centre.
180°C 焗約18-20分鐘，至上色滿意；任其自然攤開、自然開裂。
Bake at 180°C for about 18-20 minutes until nicely coloured — let the cookies spread and crack naturally.
取出，留喺焗盤上放涼5分鐘，再移到散熱架放涼至完全冷卻，密封保存。
Remove from the oven; let the cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
