Crispy durian pastry | Pure durian fillings! Helpful tips for baking temperature!

Рет қаралды 46,691

Күн бұрын

• Ingredients:
All-purpose flour(or low-protein flour)200 grams, 0:35
Oil(or butter) 30 grams, 0:45
White granular sugar 20 grams, 0:42
Water about 200 grams, 0:52
Butter 90 grams, 1:18
Fresh durian pulp proper amount, 1:51
Egg one to brush the surface, 1:51
• Temperature setting: it's a kind of food which will expand when being baked. The upper heat and bottom heat is the same. For oven below 32liters, baking temperature is 160-180 degrees. For oven above 35liters, baking temperature is 180-200 degrees. Make adjustment according to the oven conditions. The smaller the oven, the lower the baking temperature is. Or else the durian pastry will get burned easily. If we are not sure about it, try to bake one with upper heat and bottom heat 180 degrees and bake it for about 18 mins.
• 食谱都是摄氏度°C，华氏度℉ =摄氏度°C × 1.8 + 32°F。
• The temperatures in the recipes are all in celsius degree. Fahrenheit degree=celsius degree*1.8+32°F.
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• 量器：
1 杯 (metric cup) = 250 毫升 ml (cc)
1 湯匙 (tablespoon) = 20 毫升 ml (cc)
1 茶匙 (teaspoon) = 5 毫升 ml (cc)
• 面粉 Plain flour (约等于) :
1 杯 (metric cup) ~= 140克 (grams)
1 湯匙 (tablespoon) ~= 12克 (grams)
1 茶匙 (teaspoon) ~= 3克 (grams)
• 自发粉 Self-raising flour (约等于)：
1 杯 (metric cup) ~= 170克 (grams)
1 湯匙 (tablespoon) ~= 14克 (grams)
1 茶匙 (teaspoon) ~= 3克 (grams)
• 白糖 White sugar (约等于)：
1 杯 (metric cup) ~= 220克 (grams)
1 湯匙 (tablespoon) ~= 16克 (grams)
1 茶匙 (teaspoon) ~= 4克 (grams)
• 幼砂糖 Caster sugar (约等于) ：
1 杯 (metric cup) ~= 224克 (grams)
1 湯匙 (tablespoon) ~= 18克 (grams)
1 茶匙 (teaspoon) ~= 4克 (grams)
#食谱 #中餐 #西点 #面食 #家常菜 #美食教程 #特色美食 #老爸的食光
#Bread #Dessert #CakeRecipes #ChineseCuisine #ChineseFood

Пікірлер: 34

@CC-pn6uh 3 жыл бұрын

看你的視頻是一種享受，由衷感謝❤️

@billandxuplusbaobao3409 3 жыл бұрын

非常喜欢你的视频。谢谢分享！

@jinpingzhang5130 3 жыл бұрын

就算我学不会，看着也享受👏👏👏

@cindyli1637 3 жыл бұрын

看到这个榴莲都已经流口水了🤤加上酥脆皮。没吃就知到好吃👍

@ChineseCEF 3 жыл бұрын

太好了，很喜歡你們的視頻。老師傅謝謝！

@hinwengwong6099 3 жыл бұрын

驚讶驚讶不是每个人都喜欢榴莲的气味驚讶您的尝试大胆创新肯定好吃赞 👍 在我们这里时常都能吃到大厨要照顾身体尤其在疫请再起之时保重 💞

@hinwengwong6099 3 жыл бұрын

@@LBDSG1966 说的是 👍👍👍 大厨的手艺一流不愧为千层酥 👍

@helenliang9249 3 жыл бұрын

讲解清楚利落，非常专业

@luciazhang88 3 жыл бұрын

最喜欢吃榴莲，广东早茶就可以点这个，现在宅家自己学做吧。多谢。

@jessiechen335 2 жыл бұрын

看起來超好吃的，手藝真好

@lilixia1913 3 жыл бұрын

超爱吃榴莲酥，一直以为很难做，结果今天看了您的视频，恍然大悟 😅。感谢分享，您太棒了! 👍

@wassermelonen4981 3 жыл бұрын

超爱榴莲酥

@FeelAdorable2 2 жыл бұрын

太喜欢老爸制作了，学到了，太感谢了🙏

@999icecool 3 жыл бұрын

看起来不错，我决定再按你的方法做一次。

@李彥伯-i6m 3 жыл бұрын

一定要做看看，謝謝😃👍❤️

@xinmeiliu2309 3 жыл бұрын

我老公跟老爸的配方学着做，很成功。太好吃了。谢谢老爸，已订阅。

@jenz6677 3 жыл бұрын

千层酥的皮(Pâte Feuilletée)不太容易做，没有一定的功力和经验，在折叠时会破皮，黄油四流😂。这种开酥的方法应该不是中点传统的做法，榴莲酥也应该是香港人将法式手法和中式风味结合在一起的创新。我做过苹果香颂派（chaussons aux pommes), 跟一个法国专业点心师在油管上学的，他用的是高筋、中筋面粉各一半。用一定数量的高筋我想是为了塑型，外观的图案非常漂亮，而且烘烤时不会破皮。缺点是当时吃很酥，隔天以后开始疲软，口感不太好。我是业余爱好分享一点儿烘焙经验。你先生如果是第一次做能成功，很厉害👍