Скачать с ютуб 烧包食谱|千层酥皮|叉烧肉馅|SiuBao, Siew Pau, Meat Puffs Recipe|Puff Pastry layers|Char Siew Meat Fillings в хорошем качестве

烧包食谱|千层酥皮|叉烧肉馅|SiuBao, Siew Pau, Meat Puffs Recipe|Puff Pastry layers|Char Siew Meat Fillings

#烧包 #千层酥皮 #叉烧肉馅 #SiuBao #SiewPau #MeatPuffs #PuffPastryLayers #CharSiewMeatFillings #BakedPau #ShaoBao ♦ Salted Egg Yolk Pastry Recipe 蛋黄酥食谱:    • 蛋黄酥|咸蛋酥|月饼食谱|千层酥皮|2种做法|How To Make Sa...  　 ♦酥皮/挞皮食谱Pastry/Tart Recipe Playlist:　 https://youtube.com/playlist?list=PL-... ♦ Facebook Page:   / iwen777   ♦ Instagram ID: iwen777 ♦烤箱Oven: Electrolux 72L Built in Oven https://s.lazada.com.my/s.TrZm6?cc 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. 　 今天来自制传统烧包。千层酥皮是包在里面的，切开看到酥皮美美分明的千层。分两次来抹蛋液和烤到位，颜色黄金酥脆，真漂亮，食欲大开。外皮香酥，千层口感丰富，馅料软嫩加上青豆衬托颜色，好香，好好吃。新鲜出炉最好吃。 里面的叉烧肉馅可以根据自己喜好来调整，我今天用鸡肉馅(80%鸡腿+20%鸡胸)，你也可以用五花肉，油脂高肉馅更软嫩多汁哦。记得包馅料一定要收口粘合紧实，不然烤时容易漏馅。 收藏方式：烤好新鲜吃口感最佳。烤好，凉透收密封容器，室温最好3天内吃完。要收更久就放冰库冷冻，吃前解冻，toaster中火烤热，放凉酥皮脆回，温吃。 Today let’s make traditional Siu Bao, Siew Pau, Meat Puffs. Puff pastry layers are being wrapped inside, can see beautiful obvious layering once cut open. Egg wash and bake them twice, will get golden brown and crispy crust, so beautiful, and appetizing. Crispy outer crust, rich thousand layers texture, soft moist tender fillings with green peas for color contrast, so fragrant and delicious. Best eaten freshly baked. The barbecued meat fillings can be adjusted according to your own preferences. I used chicken fillings today (80% chicken thigh + 20% chicken breast), you can also use pork belly. Higher fat meat preference yield more tender and juicy fillings. Remember that seams must be tightly sealed while wrapping, otherwise the fillings will easily leak out during baking. Storage Method: Best eaten once freshly baked. After baked and cooled completely, put in airtight container within 3 days at room temperature. To keep longer, store in the freezer. Thaw and toast over medium heat. Let cool till pastry crispy back and eat warm. ♦食谱=10颗烧包= =肉馅 (19-20克/份)= 125克 鸡肉/五花肉 (100克 鸡腿+25克 鸡胸) 10克 蚝油 5克 黑酱油 4克 生抽 1克 胡椒粉 2克 盐 0.5克 五香粉 1克 芝麻油 25克 细纱糖 15克 植物油 10克 蒜头碎 55克 洋葱碎 50克 青豆 2克 玉米淀粉 7克 水 5克 黑芝麻 适量水调浓稠度 (约15克) =水皮 (21克/份)= 106克 普通面粉 15克 细纱糖 2克 盐 30克 无盐牛油 56-60克 水 =油皮(13克/份)= 80克 普通面粉 50克 无盐牛油 1颗 鸡蛋 白芝麻 (上下火，不开旋风，中层烤) (第一层蛋液，预热烤箱190C: 15分钟, 第二层蛋液加白芝麻,再烤190C: 20分钟) ♦Recipe=10pcs SiuBao= =Meat Fillings (19-20g/pc)= 125g Chicken Meat/Pork Belly (100g Chicken Thigh+25g Chicken Breast) 10g Oyster Sauce 5g Dark Soy Sauce 4g Light Soy Sauce 1g Pepper 2g Salt 0.5g Five Spice Powder 1g Sesame Oil 25g Caster Sugar 15g Vegetable Oil 10g Minced Garlic 55g Minced Onion 50g Green Peas 2g Corn starch 7g Water 5g Black Sesame Seeds Enough Water adjust consistency (about 15g) =Water Dough (21g/pc)= 106g All Purpose Flour 15g Caster Sugar 2g Salt 30g Unsalted Butter 56-60g Water =Oil Dough (13g/pc)= 80g All Purpose Flour 50g Unsalted Butter 1 Egg White Sesame Seeds (Top Bottom Heat, No Fan Force, Middle Rack) (1st egg wash, Preheated Oven 190C: 15 minutes, 2nd egg wash plus White Sesame Seeds, bake another 190c: 20minutes) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love