公仔饼食谱|猪仔饼|斑斓椰蓉月饼|柔软油润|Doll Piggy Mooncake Biscuits Recipe|Pandan Coconut Filling Mooncake|Soft Moist

声明: 我示范的转化糖浆是买的噢，不是自制的噢，所以包装是有写有效期的，真的的确我的刚过期，一开始也觉得还可以用的，可是真的变质了，真的无法回油了。一买过新的一罐，同样食谱就立刻回油得很软了，颜色像影片那样噢。我分享自己经历给那些买转化糖浆的。
参考很多老师说自制转化糖浆通常14天后就可以使用，放一年后也可以。有些则提到密封得好可保存2-3年, 没有很清晰的保存期限。所以自制的建议你们搅拌时看糖浆是否可跟油混合,不易分离来判断较好。
Disclaimer: The golden syrup I demonstrated was storebought, not homemade, so the packaging has stated expiry date, mine indeed has just expired, initially I thought still can be used, but it really degraded, totally can’t return the oil. As soon as I bought new one, the same recipe immediately returned to a very soft return oil mooncake biscuits, and the color was as shown in the video. I shared my own experience with those who buy store bought golden syrup.
According to many teachers, homemade golden syrup can usually be used after 14 days, or after one year. Some mentioned that it can be stored for 2-3 years if it is sealed well, and there is no clear shelf life mentioned. Therefore, for those using homemade golden syrup, suggest is better to judge by looking at consistency after mixing, golden syrup and oil fully incorporated, not easily separated.
#公仔饼 #斑斓椰蓉月饼 #柔软油润 #猪笼饼 #猪仔饼
#MooncakeBiscuits #PiggyMooncake #DollMooncake #PandanCoconutFillings #SoftReturnOil
♦ 五仁月饼食谱5 Kernels Five Nuts Mooncake Recipe: • 五仁月饼食谱How to Make 5 Ke...
♦月饼食谱Mooncake Recipe: • Mooncake Recipe
♦ Facebook Page: / iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven c.lazada.com.my/t/c.Y5Zedw?ur...
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.
　
一起来做可爱的传统公仔饼。外皮采用了传统广式月饼的饼皮，不过因传统公仔饼是没馅料的，因此需要增添面团本身油和转化糖浆的比率来帮助饼皮迅速回油。而且这次里面还搭培了自制斑斓椰蓉馅，给公仔饼增加口感口味。有馅公仔饼隔天就回油了，无馅公仔饼2-3天回油到整块饼干。回油后，饼皮黄金光亮，给鲤鱼和小猪仔造型线条更分明，超盟可爱。掰开来，饼皮柔软油润，味道融合跟内馅的斑斓香鲜椰丝香，好看又好吃~
=做前一定要检查转化糖浆和枧水有效期，过期酸性碱性无法产生反应，无法回油，公仔饼硬棒棒。
=如减少食谱的油和转化糖浆，饼皮会硬，很慢回油。
=面团需要休息足够方便运作，休息后出油很正常。
=烤前喷水防止开裂
=但喷水太靠近太多/蛋液抹太厚，表面不顺滑，公仔纹路不明显。
收藏方式：烤好凉透，收密封容器室温回油（有馅1天）（无馅2-3天），室温保存3-5天，取决于椰丝本身可存放多久。
Let's make cute traditional Doll Piggy Mooncake Biscuits together. The outer skin uses traditional Cantonese Style Mooncake crust, but because traditional Mooncake biscuits are made without fillings, it is necessary to increase the ratio of oil & golden syrup within dough itself to help the crust quickly return oil. And this time, homemade Pandan Coconut Fillings are filled within to add texture and flavor. With fillings, mooncake biscuits return oil next day, without fillings, they return oil till the whole biscuit in 2-3 days. After return oil, the crust is golden shiny, giving Koi and Piggy more distinct lines, super cute. Tear apart, the crust is soft, flavor blends with pandan and fresh coconut fragrance of the filling. Great appearance and delicious~
= Must check expiration date of golden syrup and alkaline water before making. Expired acidity and alkalinity cannot produce reaction, thus no return oil, mooncake biscuits will be hard.
= If oil and golden syrup in the recipe are reduced, the crust will be hard thus return oil process slower down.
= Dough needs to be rested enough to facilitate operation, oily is normal after rest.
= Spray water before baking to prevent cracking
= But if water sprayed too close too much/ eggwash is too thick, surface won’t be smooth, and the pattern of Koi/Piggy won’t be obvious.
Storage method: Once baked and cooled thoroughly, keep in airtight container and return oil at room temperature (with fillings for 1 day) (without fillings for 2-3 days), and store at room temperature for 3-5 days, depending on how long the coconut itself can be stored.
♦食谱 =10块有馅公仔饼 (50克公仔饼模具)=
=饼皮 (10份 ，26克/份)=
45克 花生油
100克 转化糖浆
3.5克 枧水
0.5克 盐
130克 普通中筋面粉
(休息3小时)
=斑斓椰蓉馅 (10份 ，22克/份)=
45克 斑斓汁(2片 斑斓叶 + 55克 水)
40克 细砂糖
1克 盐
150克 鲜椰丝
11克 植物油
23克 炒糯米粉/糕粉
=布置=
少许 炒糯米粉/糕粉
黑豆/红豆
蛋液 (1颗 蛋黄 + 5克 水)
(上下火，不开旋风，中层烤)
(预热烤箱180C: 10分钟，放凉10分钟，抹蛋液，再回预热烤箱180C: 10分钟)
♦Recipe = 10pcs Mooncake Biscuits with fillings (50g Doll Mooncake Biscuits Mould)=
=Crust (10pcs, 26g/pc)=
45g Peanut Oil
100g Golden Syrup
3.5g Alkaline Water
0.5g Salt
130g All Purpose flour
(Rest 3 hours)
=Pandan Coconut Fillings (10pcs, 22g/pc)=
45g Pandan Juice (2pcs Pandan Leaves + 55g Water)
40g Caster Sugar
1g Salt
150g Fresh Grated Coconut
11g Vegetable Oil
23g Fried Glutinous Rice Flour/Koh Flour
=Decoration=
A bit of Fried Glutinous Rice Flour/Koh Flour
Black Beans/Red Beans
Egg Wash (1 Egg Yolk + 5g Water)
(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 180C: 10 minutes, let cool for 10 minutes, brush egg wash, then return to Preheated Oven 180C: 10 minutes)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love

[@iwen777]

小猪可爱吗？is piggy cute? 声明: 我示范的转化糖浆是买的噢，不是自制的噢，所以包装是有写有效期的，真的的确我的刚过期，一开始也觉得还可以用的，可是真的变质了，真的无法回油了。一买过新的一罐，同样食谱就立刻回油得很软了，颜色像影片那样噢。我分享自己经历给那些买转化糖浆的。 参考很多老师说自制转化糖浆通常14天后就可以使用，放一年后也可以。有些则提到密封得好可保存2-3年, 没有很清晰的保存期限。所以自制的建议你们搅拌时看糖浆是否可跟油混合,不易分离来判断较好。 Disclaimer: The golden syrup I demonstrated was storebought, not homemade, so the packaging has stated expiry date, mine indeed has just expired, initially I thought still can be used, but it really degraded, totally can’t return the oil. As soon as I bought new one, the same recipe immediately returned to a very soft return oil mooncake biscuits, and the color was as shown in the video. I shared my own experience with those who buy store bought golden syrup. According to many teachers, homemade golden syrup can usually be used after 14 days, or after one year. Some mentioned that it can be stored for 2-3 years if it is sealed well, and there is no clear shelf life mentioned. Therefore, for those using homemade golden syrup, suggest is better to judge by looking at consistency after mixing, golden syrup and oil fully incorporated, not easily separated. =做前一定要检查买的转化糖浆和枧水有效期，过期酸性碱性无法产生反应，无法回油，公仔饼硬棒棒。 =如减少食谱的油和转化糖浆，饼皮会硬，很慢回油。 =面团需要休息足够方便运作，休息后出油很正常。 =烤前喷水防止开裂 =但喷水太靠近太多/蛋液抹太厚，表面不顺滑，公仔纹路不明显。 »收藏方式：烤好凉透，收密封容器室温回油（有馅1天）（无馅2-3天），室温保存3-5天，取决于椰丝本身可存放多久。 = Must check expiration date of golden syrup and alkaline water before making. Expired acidity and alkalinity cannot produce reaction, thus no return oil, mooncake biscuits will be hard. = If oil and golden syrup in the recipe are reduced, the crust will be hard thus return oil process slower down. = Dough needs to be rested enough to facilitate operation, oily is normal after rest. = Spray water before baking to prevent cracking = But if water sprayed too close too much/ eggwash is too thick, surface won’t be smooth, and the pattern of Koi/Piggy won’t be obvious. »Storage method: Once baked and cooled thoroughly, keep in airtight container and return oil at room temperature (with fillings for 1 day) (without fillings for 2-3days), and store at room temperature for 3-5 days, depending on how long the coconut itself can be stored.

[@user-xt5xf6mf3n]

请问一下糯米粉➕2次23克是=46克还是23克分两次➕呢？谢谢

[@iwen777]

@@user-xt5xf6mf3n 馅料里的糯米粉一共23克而已。

[@user-xt5xf6mf3n]

@@iwen777 谢谢解答，感恩

[@ngkathy1535]

請问这个食谱做出来的饼会很甜吗

[@redhotcilibabe]

Wendy老师就是那么细心，制作教导有细节，而且还教了我们如何分辨食材可用与否呢！

[@iwen777]

不客气。我用的糖浆是买现成的噢，不是自制。希望你尝试噢

[@gohjeeleng2445]

谢谢老师分享很🉑爱的鲤鱼和小猪仔造型的🈷饼，讲解的非常清楚，感恩！ 👍

[@iwen777]

谢谢你呀。我也很喜欢小猪造型，哈哈，希望你尝试做哦

[@huihwatan718]

谢谢 老师 细心讲解❤❤❤

[@iwen777]

不客气，尝试做噢

[@alexistan105]

好漂亮的公仔饼，'金黄色'的小猪看了就想咬它一口。👍👍

[@iwen777]

哈哈哈，那赶快做来咬。

[@phoneredmi507]

很漂亮！ 喜欢椰丝馅料的公仔饼！谢谢老师分享食譜和细心教导🥮💖

[@miumiutsuna2473]

我来留言了 这个食谱 我邻居大赞 好香好吃 好松软 目前为止 是我们吃过最好吃的公仔饼 谢谢老师分享

[@iwen777]

哇真开心，赶快发照片来看

[@wendylee8418]

谢谢老师的食谱和视频。。。

[@iwen777]

不客气噢。希望尝试做

[@yingyingho1701]

好可愛😍

[@iwen777]

哈哈，谢谢你噢。小猪可爱是吗？我也喜欢。尝试做噢

[@hong_kitchen]

太可愛的公仔餅。:)

[@iwen777]

谢谢你，小猪可爱噢，尝试做

[@alanhomecooking_recipe]

Always love your tutorials, they are so detailed ❤️❤️ btw, how long can we store these cookies in room temp?

[@pohkhimlow5561]

Thanks you for sharing with us ☺️🙂

[@PeiSg]

好可爱哦😍

[@iwen777]

谢谢你，小猪可爱噢，尝试做

[@ajunhomebaker]

The piggy mould so cute 😍

[@iwen777]

Thanks alot, I love it too

[@mayllum9544]

Too pretty to be eaten... I just bought the mould. I will try once it arrives. Thank you.

[@iwen777]

Haha thanks alot. Wow great, pls try and send photo after making

[@carolooi9053]

Wendy 老师请问如何做枧水?我买回来的枧水怎么会硬化呢？己买了兩次都是这样。谢谢😘

[@fj9306]

Hi Wendy. Thanks for the video. Would it be OK if I reduce the amount of golden syrup?

[@DapurDDA]

Thanks for the recipe 😍

[@iwen777]

Welcome, hope you can try

[@choonyewhee5302]

谢谢老师的分享，我也想要问老师，如果我要做多一点，材料的份量是不是要X2呢？

[@leekiansiow3401]

哇！好漂亮的公仔餅,九月我们的胃雷好多的口福,漂亮美味藍花燕菜月餅,可愛的小猪公仔餅,謝謝老師細心的敎学,祝老師中秋佳節快樂健康👍👍👍💯💯💯🌅😍😍贊贊

[@karjanisukini4020]

Perfect🥰🥰🥰

[@iwen777]

谢谢你的支持观看噢。希望你尝试做噢来吃噢。。

[@iwen777]

@@karjanisukini4020 thanks alot, hope you can try

[@lillianlee1360]

Hi Wendy, can I use d spring form type mold, like the one you use for snow skin moon cake, to make this instead of the wooden mold? Thanks

[@iwen777]

Suggest you to roll into ball n flatten a little will do too. Those mooncake mould might be abit too tall, these skin are soft, will expand when baked, thus tall shape might not be as pretty. U can try using my traditional mooncake recipe for those mould, need to return oil for 3days.

[@semarangtranslate3410]

很好吃...

[@hooikhoongoh1489]

您好，试做过了，回油后很软很好吃。请问如果我要做3倍的话，材料也是乘3对吗？那碱水要放多少呢(3倍的分量) ？期待您的回复，谢谢。

[@cindybaha]

好可愛喔^^

[@iwen777]

哈哈，谢谢你噢。小猪可爱是吗？尝试做噢

[@puyaweewanit1798]

@@iwen777 3

[@user-ef3ex6rt4e]

谢谢分享

[@terrisatruong116]

Thanks Iwen I just did the moon cakes it was beautiful. ⚘👍🙂

[@iwen777]

Wow so talented, pls send me photo after making

[@cindyheng4053]

老师您好~请问粉可以换成低筋面粉吗?

[@ketchupnpie]

女儿超爱的! 她们问，豆可以吃吗?

[@simaries8835]

猪猪很可爱

[@iwen777]

哈哈，是的，我也喜欢，尝试做噢

[@simaries8835]

请问哪里买膜子

[@oanngavuong6854]

Wendy 姐，用普通油代替花生油可以嗎？

[@booi6134]

超可爱。我想知道若不用椰丝馅料，同样的方法，可否放点别的水果口味？

[@iwen777]

谢谢你。斑斓搭配椰丝最佳哦

[@wenfoo8784]

请问Wendy，什么牌子的碱水比较好？

[@junhaulew834]

小猪🐷太’太’太漂亮😍了。做得如此漂亮叫人怎舍得吃。😅😅😅

[@heathermathew1184]

hi wendy, great recipe! did u cut the beans into half for the eyes? cuz your beans look so round..but beans usually is oval size..pls advise tq

[@iwen777]

Nono, I didnt cut, is whole, I choose round ones. Hope you can try

[@heathermathew1184]

ok thanks for replying :) may i know how to see if already return oil or not?

[@user-rd8me6pv5i]

Отличное выпечка к чаю..... Спасибо...

[@iwen777]

Thanks alot for your comment, ops so sorry I don't understand, can you send in English please?

[@judywong5513]

请问一定要用花生油吗？谢谢你祝你新婚快乐。

[@joeylow1883]

Hi Wendy, I just tried but mine is cracking even I spray water before baking and mine looks abit burnt 😅 I'm using Coconut oil, possible it makes my biscuits failed?

[@iwen777]

Burnt? I think due to high oven temperature. Your oven got fan force is it?cant on fan or else will burnt easily. Try to switch off fan, if cant, try to reduce oven temperature by 10c

[@floratang1058]

谢谢 Iwen! 很感动呢。。刚好想念北马类似这种的月饼，KL又少有。。可以自己做来吃了。。呵呵。。谢谢妳！感恩！🥰

[@iwen777]

不客气，我是Wendy噢。开心你感动，希望你尝试做噢

[@floratang1058]

@@iwen777 oh...pai seh..haha.. Wendy! 😆😜 一定会尝试做的！👍🥰

[@iwen777]

@@floratang1058 haha it's okay

[@floratang1058]

Wendy, 希望妳可以做sambal 虾米的公仔饼。 嘻嘻。。😄

[@sophiathung3058]

Hi !Wendy好喜欢你的公仔餅 ，由其是椰絲的口味，是我们家的最爱 ，谢谢妳。

[@agnesthien7458]

您好。如果没有花生油可以用其他油吗？

[@sallywong3517]

Tq iven teacher

[@oanngavuong6854]

不好意思，Wendy 姐，還有一個問題，我可不可以晚上做好饼皮，隔天才繼續做呢？

[@emilyteoh3294]

老师，糖浆我可以买那种gula melaka那种糖浆吗？

[@evonliew2726]

Hi Wendy, can i replace golden syrup with maple syrup?

[@iwen777]

I haven't tried before, but I think the consistency are not the same. Maple syrup is runnier. So no so recommended

[@jennyhong9211]

我买的是golden syrup with honey, 可以吗

[@maggielim6485]

Hi Wendy, love your videos! It’s so clear and precise. I tried this recipe but mine turned out cracking. Did I do something wrong? I followed exactly your instructions.

[@angeldory4725]

9:56 she sprayed some water on them b4 baking

[@maggielim6485]

@@angeldory4725 I did that too but still cracked. Will try again.

[@ilovetravel2185]

老师請问我跟着你的做法做了，有喷水了才烤，但是还是裂了，老师可以给你的指示吗？谢谢分享

[@iwen777]

Maybe your fillings is not dry enough, too much moisture in fillings also tends to make outer crust crack due to steam appear while baking

[@maggielim6485]

@@iwen777 ok thanks. I will try again this year. Thanks. 🙏🏻

[@meilingfan3365]

Iwen 請問如果不放花生油用牛油可以嗎？要中秋節了要學做.😀

[@iwen777]

可以尝试，不过花生油会更香哦。做了拍照来看

[@ayashivj]

I used store-bought golden syrup . It doesn’t incorporate with oil Eventho I whisk . It was separated . Will expired alkaline lye also cause the separation ? My Mooncake doll cookies come out hard .

[@angeldory4725]

I think it came out hard is because of your alkaline water is expired

[@ayashivj]

@@angeldory4725 I’m happy to finally know what went wrong .

[@suwanyan.6699]

Hi iwen Piggy mould is so cute.

[@iwen777]

Thanks alot, I love them too, try it

[@laifoonglee5098]

可以用低筋面粉做公仔饼？

[@tansiewchin5072]

老师 谢谢分享。 请问在那里可以买到小猪🐷的模具?谢谢。❤

[@iwen777]

我在烘焙店买哦

[@sooeechoy9950]

老师如果要加芝麻和瓜子应该是三小时之前或之后才加入呢？

[@iwen777]

可以加入在莲蓉馅内而已

[@sherli0320]

这个可以耐多久呢？

[@jesslynklein]

要做沒有餡的，皮的成分可以直接乘2嗎？做50g 的能做10粒吗？

[@iwen777]

可以

[@Gemma6043]

Always love your recipes, but can you make more asian style bread recipes or cake recipes??

[@iwen777]

Thanks for your suggestion

[@wantingtey2794]

Wendy可不可以教我们做看pandan烘糕呀😍

[@iwen777]

谢谢建议

[@user-bw6sc4cg9j]

小豬餅妳好吃可愛又不敢吃態可愛

[@iwen777]

哈哈，不吃就浪费噢

[@jacquelinesi6098]

Hi Wendy! Can I replace the coconut filling with red bean paste or lotus paste fillings instead? Love your channel! Thanks!

[@iwen777]

Yes u can with any fillings u like. Thanks for your support, pls send me photo after making

[@jacquelinesi6098]

@@iwen777 Can u let me know the black bean for the piggy eyes, if after baking can still eat it? I thought is will be too hard to swallow. 😅 😅

[@sallytan2840]

If inside without filling, may I know the baking time still the same?

[@magaretteo2746]

Iwen i like to follow yr program can 3.5 gm alkaline water change to tsp or tbsp please?

[@lskmay23]

老师，请问这饼皮也可以用在传统月饼吗？

[@iwen777]

不建议，因月饼模具较高，这个食谱饼皮很软，烤后可能会有象脚的噢，就是边沿底部扩大。月饼食谱请看这个: kzbin.info/www/bejne/h5O3eJx3iLOYg5o 需要3天来回油o

[@moontham2709]

请问为什么要放盐在syrup 混合料里，和公仔饼能耐多少天，谢谢

[@iwen777]

盐提升每个材料味道。 收藏方式请看description box/pin comment

[@hongthang9035]

Hi. I tried your recipe but my cookie is still very hard after 2 days . Why?

[@hengmeisimmeisim2044]

老师，如果用这个食谱，可以做kosong的公仔饼吗？谢谢

[@iwen777]

可以，不过要回油久些噢，才会更软

[@wongsweetfong7319]

太漂亮了，不过iwen baking请问alkaline water在哪里能买到，谢谢

[@wongsweetfong7319]

Iwen 买回的椰丝需要蒸了才用吗。在馅当中火势需要自己控制吗

[@iwen777]

烘焙店都有卖噢。 鲜椰丝直接用。请仔细看完整个影片，跟着影片所给的火候来煮

[@wongsweetfong7319]

好的，谢谢你iwen baking

[@user-qw6jx1xu7e]

椰丝馅能存多久

[@mystory2006]

Coconut feeling? can keep how long after done ?

[@iwen777]

Be sure to directly wrap fillings n bake, after baked pls see storage method at description box/pin comment

[@wendylim3073]

谢谢老师

[@iwen777]

不客气噢。尝试做

[@mgshz5184]

请问也是可以用普通月饼模具吗？

[@iwen777]

可以直接滚圆按扁些即可。因月饼模具较高，这个食谱饼皮很软，烤后可能会有象脚的噢，就是边沿底部扩大。月饼食谱请看这个: kzbin.info/www/bejne/h5O3eJx3iLOYg5o 需要3天来回油o

[@kweeheongng9165]

椰蓉等回油后会不会变坏？？？不新鲜了？？

[@michellelee3930]

如果没花生油，可以用玉米油代替吗

[@iwen777]

可以，只是没那么香哦

[@karenthoo1137]

Wendy 请问一定要用花生油吗？

[@iwen777]

花生油就有传统月饼味哦

[@jcbhlim]

做眼睛的黑豆需要处理吗？直接硬硬的放上去吗？还有可以分享购买摸具的链接吗？

[@iwen777]

是的，直接放里面烤。我的模具在烘焙店买的，你可以上shopee查看piggy mooncake mould

[@ppmia4074]

老师，我的糖浆前年买的，烘焙店卖家说糖浆放越久越好…日期只是因为要符合马来西亚的law而随便写上的…我每次做出来都不会回油，只有一次做到柔软的公仔饼而已…是不是糖浆问题呢？ 老师怎么知道公仔饼熟透没？我每次都不会拿捏都是照着食谱的温度…就是硬，也不懂是不是不熟还是烤过头了… 还有，为什么有时烤了会有点白白的饼皮？同一颗饼其他地方都是深色的…是什么原因呢？ 老师你的椰丝是不是很嫩？我听到你搓时有汁的声音…之前我的也有这个声音，我一直加粉…我妈说嫩椰子才会这样…这说法对吗 老师原谅我很多问题

[@iwen777]

你可以尝试买新的糖浆，我换了糖浆后就可以回油了。 白白的应该是出油了，是吗？ 是的用鲜椰丝口感更好

[@huihwatan718]

老师 ，食谱少量粉类水类 ，視水等等 重量 g 可以换成汤匙或茶匙吗？茶匙比较容易操作也不会出错，之前老师食谱是用汤匙 ，现在换成 g ，不好意思老师我是新手 ，谢谢

[@huihwatan718]

水可以改成ML 谢谢

[@iwen777]

其实用秤重才更准确。我有测试茶匙每次拿都不同重量哦，所以从此我就换秤重了。所以如果对烘焙有兴趣，建议买一个电子秤哦，不会太贵，又准确。

[@jennyhong9211]

没有碱水，可以用苏打粉吗

[@iwen777]

可以上网查询怎么用baking soda来自制碱水噢。

[@evangelinechang5325]

What’s the difference between doll mooncake and mooncake? As I see it, both recipes are similar

[@miko9768]

Where can I buy the pig mould?

[@jajanjaka5410]

磨具是在哪里买的？

[@tanliuhun1418]

為什麼 餅皮 要放三個小時? 是什麼原因? 謝謝

[@jennyla1165]

Wendy妳好 请问转化糖浆，可以以蜜糖代替吗？小鱼和小猪仔都好可爱哦。还有请问老师放了椰子馅料,可以放几天呢？

[@iwen777]

可以尝试。请用純蜂蜜噢。查看底部不要有糖沉淀物的。 颜色可能较浅，味道可能较甜噢。 我的收藏方式有写在description box/pin comment了，请查看

[@jennyla1165]

@@iwen777 好的 谢谢

[@iwen777]

@@jennyla1165 不客气

[@ivanho8720]

我试过用蜂蜜，好香。

[@jennyla1165]

@@ivanho8720 好的 谢谢 ☺

[@chansueyee4722]

请问我的造型会走样，烤了图形不明显了。谢谢

[@NGUYENTHIDIEUTHAO]

So cute!

[@iwen777]

Haha yaya piggy so cute ya, hope you can try

[@NGUYENTHIDIEUTHAO]

@@iwen777 But I don't have piggy mode, I will try by hand someday. 😄

[@iwen777]

@@NGUYENTHIDIEUTHAO you can buy them at cake ingredients shop or online ya.easy to find

[@NGUYENTHIDIEUTHAO]

@@iwen777 🙂

[@iwen777]

@@NGUYENTHIDIEUTHAO hope you can try

[@junelee3365]

希望你可以分享做欧包的视频？

[@iwen777]

谢谢建议

[@yenfenteow8586]

请问可以用皮来做广式月饼吗？

[@iwen777]

不建议，因月饼模具较高，这个食谱饼皮很软，烤后可能会有象脚的噢，就是边沿底部扩大。月饼食谱请看这个: kzbin.info/www/bejne/h5O3eJx3iLOYg5o 需要3天来回油o

[@lingling719]

你好，可以不放馅料直接烤吗？

[@spdong9403]

老师，请问为何烤箱不能开旋风？ 如果感觉椰蓉馅有点干，要怎么补救？请问有馅料与无馅料的公仔饼烤的时间都一样吗？

[@iwen777]

旋风开了太快黑噢。 你可以用小火加热一下，糯米粉热了会黏稠的。所以加热下即可

[@spdong9403]

@@iwen777 哈哈，我以为可以在椰蓉馅加多少许油呢，谢谢妳的解答！🙏🥰

[@iwen777]

@@spdong9403 不客气

[@susankoay2458]

请问馅料换成豆沙也是22g吗？

[@iwen777]

22-25克都可以

[@Jo-ro4xs]

老師您好，我住在台灣，在網路上收尋找新鮮椰絲，都沒有販售，打算買一顆椰子將裡面椰肉挖出來刨絲，這樣可以嗎？會不會含水量太高呢？ 第二個問題是，裝飾黑豆是已經煮熟的嗎？ 謝謝

[@leechunchien3119]

你好 我来自马来西亚 必须用老椰刨出来的椰丝才行 嫩椰肉是不行的

[@Jo-ro4xs]

@@leechunchien3119 很感謝您回覆我，那麼請問如果我使用做雪花糕（在馬來西亞好像稱為椰汁糕）使用的椰子絲合適嗎？

[@leechunchien3119]

@@Jo-ro4xs 台湾雪花糕是用干椰丝或椰子粉对吗？这个食谱必须用新鲜椰丝🙂

[@iwen777]

@@Jo-ro4xs 鲜椰丝会更软好吃噢。 你也可以用其他月饼馅料代替

[@chansueyee4722]

老师，请问晚上准备饼皮放冰箱，隔天才做可以吗？

[@iwen777]

可以尝试，要包好防干噢

[@chansueyee4722]

谢谢你，wendy💕

[@iwen777]

@@chansueyee4722 不客气，尝试做

[@waichanshen5547]

老师，小猪模很可爱，那儿買的到呢

[@iwen777]

谢谢你，我的在烘焙店买，你可以上shopee找piggy mooncake mould

[@waichanshen5547]

@@iwen777 谢谢老师👩‍🏫

[@sriasia3634]

Hi, immediately after i pressed out from the mould, the shape of the biscuits already flatten and can't see the fish, piggy, pineapple. Why is this so? Thanks.

[@iwen777]

Your dough is without fillings right? Dough is too soft. Make sure dough consistency is exactly the same as video after mixed. As different flour has different absorb ability. Maybe you need to rest it longer, or slightly place in fridge to set abit before moulding

[@sriasia3634]

@@iwen777 okay, i will try out again. Thank you.

[@user-by2be9ri1x]

请问可以放干椰丝吗

[@iwen777]

干椰丝口感口味不好吃噢，太干了

[@applelow2327]

请问没有花生油可以有玉米油代替吗？还是还有什么油可以代替呢？

[@yongyen5056]

刀标油成分就是花生油 我今天去 买花生油时 店员告知我

[@iwen777]

@@yongyen5056 对了，刀漂，红鹰油

[@awwaileng4259]

请问老师我自家煮的糖酱不是越久越好吗？那可以用吗？

[@iwen777]

自制糖浆通常煮了2星期后就可以用了。 声明: 我示范的转化糖浆是买的噢，不是自制的噢，所以包装是有写有效期的，真的的确我的刚过期，一开始也觉得还可以用的，可是真的变质了，真的无法回油了。一买过新的一罐，同样食谱就立刻回油得很软了，颜色像影片那样噢。我分享自己经历给那些买转化糖浆的。 参考很多老师说自制转化糖浆通常14天后就可以使用，放一年后也可以。有些则提到密封得好可保存2-3年, 没有很清晰的保存期限。所以自制的建议你们搅拌时看糖浆是否可跟油混合,不易分离来判断较好。

[@ivanho8720]

毕竟糖酱也不贵，过期了就别用。

[@iwen777]

@@ivanho8720 是的

[@seewuantham6915]

可惜国外买不到新鲜椰丝，只有包装的椰蓉干😔

[@iwen777]

噢。那尝试看噢。

[@cynthiale3702]

Hi Iwen, I followed the recipe but the flour turned out hard like stone.

[@iwen777]

Which flour?

[@choochoowen-riveryna8489]

老师你好，我跟着步骤做了，但是里面不熟，是什么原因呢？我是做公仔饼。

[@wendypaang2904]

老师，请问模具是可以放多少克的面团呢？

[@lskmay23]

请问老师，椰蓉可以提前一天准备放入冰箱备用吗？

[@iwen777]

不太建议噢。椰丝容易坏也容易干噢

[@lskmay23]

谢谢老师指点，昨天做了椰丝内陷，很成功也很好吃😋。 但是剩下的饼皮做无馅料,烘烤时会有些龟裂,兔子和熊像万圣节公仔😅是饼皮过干了吗？

[@iwen777]

@@lskmay23 是的，可能要加点油／糖浆

[@wongjenny620]

老师:可以用香港粉

[@iwen777]

中筋面粉即可

[@hojanice792]

老师有椰絲的公仔饼,放二天不会坏吗？可放多少天

[@iwen777]

炒到位可以耐久些噢，我的还好3-5天没坏

[@hojanice792]

谢谢啦！👍😋

[@iwen777]

@@hojanice792 不客气