White Swan C Make Puff Pastries yummy yummy FROM KAREN
@headauntie92073 жыл бұрын
師父,請問怎樣造才不會令义燒酥焗時不爆口?謝謝
@WhiteSwanCuisine3 жыл бұрын
你好,你按視頻手法,爐溫時間,不會爆口。謝謝!
@kathycool97482 жыл бұрын
Hi Chef, I tried it yesterday and when I put the puff pasties in the oven it started to leak oil, can you advise? And is it you used 1 medium or large egg?
@WhiteSwanCuisine2 жыл бұрын
Hi,is the crust or the fiIIing Ieaking oiI? If the skin oven is miId and crispy if the fiIIing is not cooked enough o
@kathycool97482 жыл бұрын
Is the skin leaking oil so it's like pool of oil frying the pastries.. 🙁
Please closed captions in English, I really enjoy follow your youtube.
@LynnYewEvers3 жыл бұрын
杜师傅,请问您的油心盘子是什么尺寸?在那里可以买到?
@WhiteSwanCuisine3 жыл бұрын
你好!尺寸是16X26公分,在日本超市購買的,1.5美元💵。謝謝留言!
@WhiteSwanCuisine3 жыл бұрын
也可用來拉腸粉的。
@謝宗敬2 жыл бұрын
請問師傅,您配方中的牛油是否就是黃油?
@WhiteSwanCuisine2 жыл бұрын
你好!是的,最好選擇純牛油品質更佳。
@謝宗敬2 жыл бұрын
@@WhiteSwanCuisine 好的,,了解。 感謝師傅的解答
@xyu16193 жыл бұрын
杜师傅:酥心和水皮放了一个晚上后,第二天取出来酥心开裂了。什么原因?过硬了?
@WhiteSwanCuisine3 жыл бұрын
你好!粉與油拌勻的話,就是過硬,稍微放軟身一些再開皮,影響不大。謝謝你留言!
@xyu16193 жыл бұрын
@@WhiteSwanCuisine 你好,是的放软后就ok了。谢谢🤝
@fenniebai21713 жыл бұрын
谢谢杜师傅!终于等到这个叉烧酥啦!好好味!!!请问酥皮开好,冷藏可以放几耐?
@WhiteSwanCuisine3 жыл бұрын
你好!最好切好件才冷藏,取出解凍後可以做,1周左右無問題。
@fenniebai21713 жыл бұрын
@@WhiteSwanCuisine 谢谢你!
@tiannashen72462 жыл бұрын
请问师傅,叉烧欠系乜酱?
@WhiteSwanCuisine2 жыл бұрын
你好!叉燒芡是自己鏟出來的,你搜索我頻道叉燒芡就明白了。
@KAM37373 жыл бұрын
杜師傅,請問义燒芡是如何做?謝謝你!
@WhiteSwanCuisine3 жыл бұрын
你好!焗叉燒餐飽視頻有介紹。
@KAM37373 жыл бұрын
@@WhiteSwanCuisine 謝謝,好詳細!讚!
@niemand00010 ай бұрын
請問雞蛋是中號還是大號?
@WhiteSwanCuisine9 ай бұрын
你好!中號蛋,新年快樂。
@rifanadarwis12809 ай бұрын
No English recipe translator?
@WhiteSwanCuisine9 ай бұрын
I am sorry my engIish is poor
@aqdaqd22623 жыл бұрын
Kindly post the BBQ flling, Thank you very much.
@johanjulies77403 жыл бұрын
👍
@adil51543 жыл бұрын
请问叉烧酥的皮同酥皮蛋挞系一样的吗?
@WhiteSwanCuisine3 жыл бұрын
叉燒酥油份重些。
@adil51543 жыл бұрын
@@WhiteSwanCuisine 唔该晒!
@GOODNESS-sp4hm3 жыл бұрын
對不起 再重看, 知道老師用 低筋麵粉!! Sorry! 🙏
@Muimui030111 ай бұрын
Like
@wawang48692 жыл бұрын
小朋友好得意 难得在外国讲粤语甘标准 培养继承爷爷广东饮食文化
@WhiteSwanCuisine2 жыл бұрын
謝謝你收看!他的第一語言跟我們講的,我們廣州人,現國語英語都流利。謝謝關注。
@marcosgouveia94953 жыл бұрын
🇧🇷👏👏👏👏👏✌
@maygriffin87053 жыл бұрын
Sad u don’t have the ingredients in English😩
@niemand0009 ай бұрын
*Short dough:* 250 g butter or lard, or a 50/50 mix 150 g pastry flour *Water dough:* 150 g pastry flour 38 g butter 1 whole egg 30 g sugar 60 g water, as needed *First make the short dough:* Mix thoroughly, starting slow, then at medium speed. Spread flat on tray lined with parchment and place in fridge. *Then make water dough:* Mix thoroughly, starting slow until thoroughly combined, then at medium speed, adding the water in portions until consistency is same as the short dough. Knead until smooth. Shape and let rest 5 to 10 mins to form gluten. Roll out to same size as the short dough on the tray and lay it on top of the short dough. Let rest in fridge overnight. *6:35** Create lamination with folds:* 3-3-4 ("4" being the last fold, the "book fold") Roll out with the water dough layer at the bottom to make these folds. Flip dough over and brush off excess flour between folds. Cover and let rest in fridge overnight. *10:00** After resting overnight:* Roll out to a rectangle and divide dough into two equal-size portions. Roll out each portion to a rectangle of 2 mm thickness so as to cut 9 x 8 mm rectangle pieces from each portion, 35 g each (weight @18:17). *15:49** BBQ pork filling (recipe not given):* 200 g meat, 220 g reduced and gelatinized/thickened meat liquid, 80 g diced onion (to be par-cooked before adding), 1/4 tsp rose wine @16:32. Approx 18 g per piece of pastry. Wrap via letter fold. 20:24 Sprinkle sesame seeds on top. *Egg wash:* Discard enough egg white to have less than the amount of yolk. Brush on three layers. *Bake:* 400 ºF for approx. 18 mins. 21:17 Optional: Brush on syrup (he's using agave--not recommended due to very high fructose) or honey (or make your own).