Скачать с ютуб Peach Blossom Chinese Mooncake/中式桃花酥月饼/복숭아꽃 월병 в хорошем качестве

Peach Blossom Chinese Mooncake/中式桃花酥月饼/복숭아꽃 월병

Hi, if you are watching this video, please give me a like and subscribe to motivate me to make more videos. Thank you very much! -哈喽～大家好，如果你看到了这视频就顺手点个赞吧，有空的话给个三连，做视频不易，你们的动动手指能给我莫大的能量，谢谢啦！xxx (视频里樱花豆沙和冰酪馅份量写错了，请参照这里) 中式桃花酥 可做8个桃花酥 油皮： 黄油 38g 幼砂糖30g 中筋面粉 90g 温水38g 油酥： 低筋面粉 95g 黄油55g 樱花豆沙: 白豆沙 280g 樱花糖浆 18g 樱花饼干碎 20g 冰酪馅: 奶油奶酪 35g 奶油15g 糖8g 馅料：40g*8个 每个: 樱花豆沙35g➕冰酪馅5g (The recipe for bean paste and cream cheese filling is wrong in the video, please follow the recipe here) Chinese Peach Blossom Pastry Mooncake This recipe will make 8 mooncakes Dough A: Butter 38g Caster sugar 30g All-purpose flour 90g Warm water 38g Dough B: Soft cake flour 95g Butter 55g Cherry Blossom Bean Paste: White bean paste 280g Sakura Syrup 18g Cherry Blossom biscuits 20g Cream cheese filling: Cream cheese 35g Thickened Cream 15g Sugar 8g Filling: 40g✖️8 Each: Cherry blossom bean paste 35g ➕ Cream Cheese filling 5g 注意开酥温度在20度左右 🥮油皮制作: 1. 软化好的黄油加入白糖混合均匀，加入面粉，面粉和黄油混合揉成颗粒状 2. 加入温水，面团混合到不粘盆，保鲜膜盖好静置 30分钟 3. 静置好的面团揉成光滑的面团 4. 油皮分4份每份 47g, 剩下油皮调成黄色 🥮油酥制作： 1. 黄油室温软化 ，加入低筋面粉混合成光滑的面团 2. 分成3份，深粉40g, 中粉32g, 浅粉72g 3. 深粉分成 10g✖️4, 中粉分成8g✖️4, 浅粉18g✖️4, 各搓成条 🥮合体 1. 油皮擀开包上3个颜色油酥，封口包紧防漏，盖保鲜膜静置15分钟 2. 第一次擀开案板撒粉防粘, 接口朝下，擀开至大概25-30cm左右，有气泡的话戳破挤出，从长度长的一头卷起形成长卷， 盖保鲜膜静置15分钟 3. 第二次擀从中间往两头擀，重复擀皮达到一定的长度约65-70cm，从深粉一头卷起，天气热的话卷好后冰箱冷藏10分钟 4. 用美工刀片平分两份切开，不能来回切，不然切面会不平整，盖保鲜膜静置10分钟 5. 撒些手粉在台面，拿一份切面朝下压扁压圆擀开擀圆，会自然形成碗状，放入馅料，包上馅料封口整圆，盖保鲜膜静置15分钟 6. 包好后稍微压扁一点，用刮板先轻轻压5条纹路，确保是平均的5瓣花，然后把纹路尽量压深，要用巧劲注意不要把面皮切开了 7. 用球棒压出中心花窝，取一点黄色的油皮，刷点水放到花窝里用牙签扎出花蕊的样子即可 8. 参考温度: 上下火，预热10分钟，150度20-25分钟 收藏方式： 新鲜出炉是最好吃的，室温3天内吃完，因为自炒馅料没防腐剂。吃前空气炸锅160度5分钟让酥皮回酥。 冷冻保存: 放凉透收密封容器，吃前空气锅160度10分钟，酥皮回酥，温热吃。 冰酪馅 1. 室温软化奶油奶酪加糖加奶油 2. 搅拌均匀顺滑至无颗粒, 装入裱花袋备用 3. 白豆沙加入樱花糖浆和樱花饼干碎，混合均匀 4. 秤出35g 樱花馅，整形成碗状，挤入冰酪酱, 收口滚圆, 放入冰箱冷冻10分钟，更方便操作 Note : The operating temperature for pastry is about 20 degrees Dough A 1. Add sugar in room temperature soften butter, mix well 2. Add flour, mix and rub until resembles a sand like texture 3. Add warm water, mix until it came out of the bowl clean, Wrap up with cling wrap and rest for 30 mins 4. Knead into a smooth dough, divide into 4 portions, each 47g, turn the rest of the dough yellow for stamen Dough B 1. Soften room temperature butter, Add soft cake flour and mix into a dough 2. Divide into 3 portions, dark pink 40g, medium pink32g and light pink 72g 3. Each colour divide into 4 even portions, dark pink 10g✖️4, medium pink 8g✖️4，light pink 18g✖️4, shape into short strips. Put everything together: 1. Roll out dough A and put in one of each color dough B, Seal tightly to prevent leakage, covet with cling wrap and rest for 15 mins 2. Smooth side up, roll out dough to around 25-30cm long, poke and squeeze out bubbles if there is any，start rolling up from the long side, rest for another 10-15 mins 3. Roll out from the middle to either side, continue rolling until you reach a length of 65-70cm, roll it up from the dark pink end, If it's warm in your place, chill it in the fridge for 10 minutes. 4. Cut with a sharp blade one cut down, do not cut back and forth, otherwise the faces will be uneven 5. Put dough cut-side down, Flatten and roll out the dough，it will naturally form into a bowl 6. Wrap up fillings, cover with cling wrap and rest for 15 mins 7. Squish it down a bit, use a scraper to gently press 5 lines to ensure an even 5 petals, then press the lines as deep as possible, be careful not to cut through the pastry 8. Use a ball stick to press out the central flower socket, take a little yellow dough 1, stick it in the center with water 9. Oven temperature: preheat for 10 minutes, 150 degrees 20-25 minutes Storage Method: Best eaten when freshly baked. Consume within 3 days at room temperature. Best way to consume: Air fryer 150 degrees for 5 minutes to allow the pastry to return to crisp. Freezer storage: Cool thoroughly than store in an airtight container, To consume: put in air fryer at 140 degrees for 10 minutes, pastry would return to crisp. Cream cheese filling: 1. Soften cream cheese at room temperature than add sugar and cream 2. Stir well and smooth until there are no lumps, load in piping bag and set aside 3. Add cherry blossom syrup and cherry blossom cookie crumbs to white bean paste, mix well 4. Weigh out 35g of cherry blossom filling and shape into a bowl, squeeze in cream cheese fillings, close it up and roll into a ball, freeze for 10 minutes for easier handling 🎶 Music used in this video Oneul -    • 소소한 행복! 귀여운 음악 모음 : Happy and Cute Pi...   Stream cafe -    • 1 hour of comfy & relaxing songs | ro...   #mooncakes #mooncake #mooncakefestival #月饼 #蛋黄酥#千层酥