Flower cake moon cake 玫瑰芋泥千层酥小方酥口齿留香鲜花饼

Рет қаралды 8,980

Jojo Baking

Күн бұрын

Пікірлер

@widyatyarvita8051 3 күн бұрын

amazing 🥰🥰 really love your work

@lyudalai728 3 ай бұрын

好美啊不愧是做設計的 👍👍👍

@JojooBaking 3 ай бұрын

@@lyudalai728 谢谢夸奖哈😋

@wendyfung3727 12 күн бұрын

Amazing!

@user-missSpeedyandMrBrown 3 ай бұрын

You know what this recipe taste 5 out of 10 but the look 1000 out of 10 😊

@suertelucky1758 2 ай бұрын

真的好美

@JojooBaking 2 ай бұрын

谢谢夸奖 😀

@shanene3145 3 ай бұрын

很漂亮

@JojooBaking 3 ай бұрын

谢谢❤

@thaovu2616 3 ай бұрын

I hope i could see this video before the mid autumm, that looks so good QAQ. I still try make this soon, thanks u so much

@thaovu2616 3 ай бұрын

I use the GG transltion to translate your recipe, if u dont like this, i will delete this comment. "The rose flower cakes that were snatched up by the children in the neighborhood filled the house with fragrance as soon as they were baked. In addition to flower jam, taro paste was added to the filling, which made the taste richer and not too sweet. It was crispy on the outside and glutinous on the inside, and it left a lingering fragrance in the mouth🌹 -- Recipe record/ Oil skin: 180g medium-gluten flour 25g white sugar 60g lard 60g water Mix and knead into a rough film Refrigerate and let the dough rise for 30 minutes, and you can easily knead out the fascia. Puff pastry: 60g low-gluten flour*2 40g butter*2 5g squid ink powder/5g cactus fruit powder Filling: 300g taro, 25g butter, 20g white sugar, 50g light cream, 15g condensed milk 150g rose jam, 15g glutinous rice flour, 10g sticky rice flour, 20g dried cranberries Finally, bake in the oven at 170° for 25 minutes (adjust according to your own oven). -- PS: Every time the butter skin is folded, it should be rolled slightly. After the dough skin is folded, it should also be rolled. You can brush it with a thin layer of water to make it more tightly combined."

@JojooBaking 3 ай бұрын

thanks😋

@dr4g0nr0x9 Ай бұрын

1:05 請問是混合好就放冰箱，然後才拿出來揉？還是揉到一半太硬放冰箱冷藏後再繼續揉

@JojooBaking Ай бұрын

混合均匀揉至粗膜就可以放冰箱了，冷藏发酵会比较节省体力，而且更容易出筋

@BíchlyHuỳnh-i3k 3 ай бұрын

Wowww🤩

@walaaalomran3214 3 ай бұрын

Black pink. اكتبي المقاديرها😊

@JojooBaking 3 ай бұрын

😋

@hank20187 3 ай бұрын

請問豬油可以改用無水奶油嗎？如果可以比例怎麼替代？

@JojooBaking 3 ай бұрын

可以的，等量替换就行了。不过相对猪油来说，无水奶油比较粘手，对新手开酥可能不太友好，比较容易破酥，注意操作环境温度控制在25℃以内。

@hank20187 3 ай бұрын

@@JojooBaking 太感謝老師詳實的回覆了，受益無窮

@blakechan5374 4 ай бұрын

請問沒有破壁機，可否用攬拌機勻合？用破壁機是因為要加熱嗎？

@JojooBaking 4 ай бұрын

芋泥只需要蒸熟，即使没有破壁机也可以手动捣成泥，，破壁机只是偷懒。。。😋 另外不同芋头以及蒸制过程中水汽侵入等因素，最终的芋泥含水量会有差异。务必要留意芋泥的湿润度，如果太湿粘手的话就需要小火炒至成团不粘手，不然馅料太湿酥皮烘烤易爆玫瑰花酱过筛也是这个原因，就是馅料越干越好

@blakechan5374 4 ай бұрын

謝謝你，期待你的新作品！看了你的作品，我內心很激動。因為你的作品很漂亮，也是我一眼看到就知道這是我要學的頻道！謝謝你的分享賜教❤❤❤

@JojooBaking 4 ай бұрын

@@blakechan5374 谢谢夸奖，，刚玩儿油管，欢迎常来交流 😘

@ЛарисаМирзоян-н2ж 3 ай бұрын

Смотрю из России..подписка..лайк..Удачи..вдохновения и процветания канала

@JojooBaking 3 ай бұрын

thanks 😋❤

@christinezou2521 3 ай бұрын

芋泥+玫瑰味道會違和嗎？

@JojooBaking 3 ай бұрын

@@christinezou2521 尝试下会给你惊喜😋

@christinezou2521 3 ай бұрын

@@JojooBaking 好。謝謝你不吝回答🙏

@nhungnguyen5508 4 ай бұрын

English.. please. Thanks!

@JojooBaking 3 ай бұрын

It has been added, thanks for the suggestion😋

@ney_universe410 4 ай бұрын

Can you translate it in English?

@JojooBaking 4 ай бұрын

Thank you for the suggestion, I'll try to add English subtitles when making a video later 😊

@ney_universe410 4 ай бұрын

@@JojooBaking thank you, I’ll be waiting

@soha198 3 ай бұрын

English

@JojooBaking 3 ай бұрын

It has been added, thanks for the suggestion😋