第二次做德国酥饼，这次做三色和双色因为还有斑斓粉和粉红色素可用，哈哈哈。天使们比「婆妈」还更想再做这款年饼，原因是这款饼我会给她们吃比较多一点喔，天使们果然“精打细算”。说真的，难得她们如此热爱烘焙，能教的教吧...她们今年进步神速，且做且珍惜吧，或许以后是「婆妈」请也请不动的助手呢。
彩色德式酥饼{材料}无盐奶油125克，糖粉40克，马铃薯粉125克（过筛），低筋面粉90克（过筛），牛奶粉10克（过筛），盐1克，斑斓粉2克，食用粉红色素1克。
{做法}
1. 无盐奶油和糖粉搅拌至变浅黄色。
2. 加入筛好的马铃薯粉，低筋粉，牛奶粉和盐拌成软面团，成软团后分成3个面团。
3. 一个面团加入斑斓粉，另一个加入粉红色素，都拌均匀备用。
4. 面团各分成2克，搓成小圆球；三个颜色各取一粒小圆球搓成三色球放在铺上了烘焙纸的烤盘上，再用叉印出造型（搓好后，马上印比较不会裂开； 两个颜色就每个小面团各3-4克）。
5. 预热烤箱上下火160°C，烤20-25分钟左右即可。待完全冷却后才收入密封罐子里保存。
***这是三色或双色酥饼的份量，如果说要做两种（三色和双色）一起做，请把份量都 X 2哦。
Colourful German Cookies
{Ingredients} Unsalted butter x 125g, icing sugar x 40g, potato starch x 125g (sifted), cake flour x 90g (sifted), milk powder x 10g (sifted), salt x 1 g, pandan powder x 2g, pink food grade colouring x 1g.
{Directions}
1. Mix unsalted butter and icing sugar well in a mixing bowl.
2. Slowly add in sifted potato starch, cake flour, milk powder and salt, mix until forms a soft dough, divide into 3 portions.
3. One dough adds in pandan powder, one dough adds in pink coloring, both mix till well combined.
4. Then, divide into small pieces, each pieces 2g, form into small balls shape, take 3 different colour small ball and shapes to a tri-color ball, place onto a baking tray with baking sheet on top, use fork to shape the surface (shape immediately to avoid uneven or cracked surface; if choose dual colour, each small dough= 3-4g) .
5. Pre-heated oven at 160°C (do not use the fan mode) , bake for 20-25 mins. Leave to cool before store in sealed container.
***This recipe is either for tri-color or dual-color portion, if wish to do both (tri and dual color), each ingredients need to x 2.
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