绿豆饼，绿豆蓉肉松酥，绿豆凸（椪） ，轻松做酥皮系列，素油起酥要点，小包酥技巧，自制绿豆蓉 How To Make Mung Bean Pastry With Flossed Pork Filling

[@lilyhuang3633]

漂亮👍

[@eihayashi6856]

做的太漂亮了！看着就很好吃！🌹

[@lwlwTasty]

谢谢鼓励！🌹

[@karencheng5218]

但是綠豆碰看起來非常的好吃。謝謝你！

[@愛珠陳-l6w]

看起來很想吃

[@黃俊-q9v]

太完美的綠豆椪月餅 這種口味最好吃

[@lwlwTasty]

谢谢鼓励哦❤️❤️

[@vhouse6520]

excellent, 沒有冰水，沒有無水奶油（海外沒有地方可找到無水黃油），這是我想要的

[@NicolePhim-CookingandTravel]

Looks so yummy 😋 thank you for your recipe.

[@lwlwTasty]

Thank you for liking😊

[@nancyhuang5306]

我看了很多教做綠豆椪，最後覺得您的做法及小地方，例如做油酥油要熱，溫牛奶做油皮等等，就決定用您的教學了，过程有兩個點無法突破，1、油皮包緑豆沙我無法包，不知是否面粉起筋了？2，我的烤箱照您的溫度，我会烤出焦皮，不是雪白的，有點不知咱辦了？但我先生吃的不亦樂乎，一個接一個的吃，非常合他的口味，在異鄉能吃到要掉眼淚了，非常謝謝🙏，雖然沒老師做的好。

[@lwlwTasty]

谢谢您的来访，尝试和反馈！很高兴您先生喜欢您做的綠豆椪😄😄 您提出的两点：1，油皮无法包裹豆沙，主要是因为水油皮的油份使面团不容易粘合，此外也可以考虑适当减少豆沙馅的用量；2，每个烤箱的温度会有所不同，如果出现焦皮，不妨略微降低温度，或者在温度不变的情况下，烤一段时间后上面盖锡箔纸。 祝好运！🌹

[@nancyhuang5306]

@@lwlwTasty 有道理！謝謝🙏回覆，我做出興趣耒了，一定要突破困難，再接再厲，再做個一二次，到我滿意為止，不知油皮用低筋麵粉是否會好包？36 g綠豆沙再4g的肉鬆 對我是太大了，我只能包住30g的绿豆沙（包括6g肉鬆），但4Og的份量做出耒會更好吃！

[@lwlwTasty]

熟能生巧，相信您会越做越好哒👍 水油皮不建议用低筋粉，水油皮需要有筋性，才好防止破酥，所以应该用中筋粉或高筋粉做水油皮，揉好的水油皮面团醒面30分钟也是让面筋变得更有弹性的过程。而油酥不需要有筋性，用低筋粉可以代替，但效果与中筋粉类似。其实酥皮点心做起来很容易成功，各种食材的比例都可以适度调整，做得多了，往往凭手感就知道需要加减哪样食材了😊😊 很高兴您做出兴趣来啦👍👍加油👍👍

[@vhouse6520]

油皮包不住餡，我也有同樣的問題，沾點麵粉，在手指上沾點水，這就是我解決問題的方法

[@leejuhsu]

炒綠豆沙時沒見你加糖啊...?

[@johncheong3115]

Thank you show much lwlw tasty U are so kind . Tomorrow i bake for my daughter eat . Tomorrow his birthday

[@lwlwTasty]

Absolutely John! Happy Birthday to your lovely daughter🍰🌹

[@lfhan83]

Hi, 请问油酥是75毫升 (1/4杯+1汤匙) or 79毫升 (1/3杯) 热花生油 ? 謝謝

[@zhihongho]

谢谢🙏你展示这样的美食。

[@lwlwTasty]

谢谢来访🌹❤️

[@趙淑芳-x2c]

請問4/1杯花生油是幾克，謝謝

[@leemc3816]

请问油酥的热油要多少温度？

[@greenlychee4]

真是手巧心灵，很棒的做法，搭配的音乐令人愉悦，钢琴优美，不知是哪首曲子，点赞👍🌷

[@lwlwTasty]

谢谢来访和鼓励🌹选用的音乐在视频下方说明栏中可以找到。贴在此供参考👍 音乐： - English Country Garden - No.7 Alone With My Thoughts - Esther Abrami - No.9 Esther’s Waltz - Esther Abrami

[@greenlychee4]

@@lwlwTasty 多谢博主回复，也找到了这个音乐频道，开始欣赏美美的曲子，期待继续跟您学烹饪！🙏

[@Linlinzhanghao]

好香！沙发，满赞支持朋友！

[@lwlwTasty]

谢谢朋友支持！中秋快乐🌹

[@王淑華-x7g]

除了用花生油還可用什麼油來取代呢？

[@lwlwTasty]

用黄油或者适合您口味的油都可以哒👍

[@王淑華-x7g]

好的 謝謝你的回覆

[@leeliingchan3757]

请问烤好的饼能够保存多久？酥饼还是一样酥吗？

[@lwlwTasty]

夏天密封放冰箱保存为佳，冬天室温保存，2-3天应该都还不错哒😊

[@shicheng3684]

我在台北有买，收冷藏，最多7天

[@chiachiachen5301]

沒有花生油 用植物油可以嗎？

[@lwlwTasty]

可以用其他高烟点植物油代替，如果用黄油代替，就不需要加热，室温软化即可。

[@chiachiachen5301]

@@lwlwTasty 謝謝🙏

[@johncheong3115]

Good afternoon lwlw tasty . i bake already my daughter say very nice. She very like eat mung bean pastry today very happy his birthday. My eldest son say can u do kaya kok is kaya Puff. i say dont Disturb people we go out side bakery buy. Thank you so much lwlw tasty .

[@lwlwTasty]

Hi John, Thanks for trying out the recipe and I'm so glad to know that your daughter like it and once again Happy Birther to Her! Please extend my thanks to your son for his proposal. We'll be glad to look into that!

[@xiaolinsmapleadventure5779]

又酥又软，给你点赞加油↖(^ω^)↗，上次可能没看满，刚才一看，赶紧再订阅了🤗🤗🤗🤩🤩🤩

[@lwlwTasty]

谢谢支持亲爱的的小林！🌹

[@mollyskitchen7414]

做的真好，影片看的很舒服，成品很棒~~为亲点赞

[@lwlwTasty]

谢谢亲爱的的Molly！周末快乐！

[@mollyskitchen7414]

@@lwlwTasty 谢谢亲，周末愉快哈😍

[@aliceloo987]

hi, i am a vegetarian, what can i use to replace milk for the 水油皮?

[@lwlwTasty]

Hi, please use 90-95ml water to replace milk^ ^ You may also try using almond milk or soy milk to replace regular milk. Good luck!

[@aliceloo987]

@@lwlwTasty Thanks much for your prompt reply. I will try this soon

[@johncheong3115]

Hi me again Mung bean pastry Preheat oven celcius is ? My owen dont have this 350 Normal oven please reply me

[@lwlwTasty]

Sure. 350 Fahrenheit is about 180 Celsius.

[@lwlwTasty]

I realized that it might be a little bit too late. Have you already baked them?

[@karencheng5218]

字幕速度有點快，再加上螢幕的背景是較白色的顏色，所以更增加閱讀的困難度。

[@lwlwTasty]

谢谢反馈！会改进👍

[@johncheong3115]

Hi me again lwlw tasty U say preheat oven 180 celcius Baked 15 minutes then drop to 325 for 10 minutes . 325 F is how many celcius ? My daughter like this mung bean i want to do please reply me

[@lwlwTasty]

Hi John, Thank you and your daughter for your continued interest in this recipe. 325 Fahrenheit is about 165 Celsius. I hope your daughter likes it. If your daughter likes the mung bean paste more sweet, feel free to add more sugar. In my original recipe, I didn't make it very sweet (try to balance between healthiness and taste😄）

[@irenenergy]

Hello! May I know what’s the reason for making an indent on top before baking? What would happen if this step is skipped?

[@lwlwTasty]

Hi, That's a good question. Making an indent on top will help the top pop during baking. The Chinese name of this pastry is 绿豆凸 and 凸 means popping😄😄

[@johncheong3115]

Hi lwlw tasty Can i early one day do mung bean filling keep in fridge . Please reply me

[@lwlwTasty]

Hi John, yes, I did that too. Keep it in a sealed container.

[@johncheong3115]

Can i put corn oil

[@lwlwTasty]

feel free to try and I'd like to know if you like it.

[@johncheong3115]

Hi is me again Water oil - dough can i put corn oil

[@lwlwTasty]

Hi John, thanks for visiting and trying the recipe. Corn oil works but it tastes differently than peanut oil.

[@sharonxue2781]

请问水油皮中的牛奶可以替换成水吗？

[@lwlwTasty]

谢谢来访和讨论！牛奶换成水，需要适当减量，牛奶中的水分含量大约是80%左右。口味会略有不同。不妨先尝试80-85克水，看面粉吸水性和软硬度，再少量增加水，使水油皮和油皮面团的软硬度尽量一致就好😊

[@sharonxue2781]

@@lwlwTasty 谢谢指导，我做了以后再来交作业

[@Sharons]

好吃~

[@lwlwTasty]

谢谢来访！中秋快乐！

[@杨云娟]

请问为什么油酥的油要加热？

[@lwlwTasty]

谢谢来访和讨论！这是素有起酥的关键，不仅能带出花生油的香味，也能烫面，消除生面的味道，提升口感。祝好运！

[@杨云娟]

@@lwlwTasty 好的，谢谢！ 再请教一下，制作水油皮的牛奶为什么要温的？

[@my7835]

請問冰糖能換成砂糖嗎？

[@lwlwTasty]

如果手边只有砂糖，就用吧😊

[@my7835]

@@lwlwTasty 份量一樣嗎？