【零失败】烤箱也能做出脆皮美味的新加坡猪肉干！Singapore Bak Kwa | Bakkwa [广东话 cc Eng Sub]

[Ingredients]
Minced pork belly 400 g
Oyster Sauce 2 tbsp
Light Soy Sauce 1 tbsp
Dark Soy Sauce 1 tbsp
Fish Sauce 1½ tbsp
Rose Wine 2 tbsp
White Sugar 80g
Honey 2 tbsp
Pepper ( to taste )
Five Spices Powder ( very little )
Red Yeast Rice ½ tsp
Sesame Oil 1 tbsp
Maltose Water 2 tbsp
00:00 Introduction
[Steps]
00:28 How To Prepare Minced Pork
Marinate 400g minced pork belly with the following seasonings
* Oyster Sauce 2 tbsp
* Light Soy Sauce 1 tbsp
* Dark Soy Sauce 1 tbsp
* Fish Sauce 1½ tbsp
* Rose Wine 2 tbsp
* White Sugar 80g
* Honey 2 tbsp
* Pepper (to taste)
* Five spice powder (a small amount)
* Red yeast rice (beaten into powder) half teaspoon
Stir in the same direction until the mixture becomes glutinous
Add a tablespoon of sesame oil and continue stirring in the same direction
Stir until all the mixture becomes glutinous
02:40 How To Bake Minced Pork Using The Oven
Flip over the baking pan and place a layer of baking paper on the bottom
Spread the marinated meat on top evenly, about half cm thick
Dry under the sun for about three hours
03:42 How To Bake The Bakkwa Using An Oven
Preheat the oven to 160 degrees and bake the marinated meat for 25 minutes
03:49 How To Prepare Maltose Water
Put 2 tablespoons of maltose with 2 tablespoons of water into a bowl
Sprinkle some salt, and submerge the bowl into hot water to melt the maltose
04:03 How To Coat The Bakkwa Using Meltose Water
After baking for 25 minutes, take the Bakkwa out and cut into smaller pieces
After cutting, apply a layer of Maltose Water on both sides.
Adjust the oven to 190 degrees and bake for five minutes
Apply another layer of maltose, flip over, and bake for five more minutes
Repeat this one or two more times until you see that the Bakkwa is very dry
Done
[材料]
五花肉碎 400 克
蚝油两汤匙
生抽一汤匙
老抽一汤匙
鱼露一汤匙半
玫瑰露酒两汤匙
白砂糖 80 克
蜜糖两汤匙
胡椒粉适量
五香粉少量
红麴米 (打成粉) 半茶匙
芝麻油一汤匙
麦芽糖两汤匙
[做法]
准备猪肉碎
用以下调味料腌400克五花肉碎
* 两汤匙蚝油
* 生抽一汤匙
* 老抽一汤匙
* 鱼露一汤匙半
* 玫瑰露酒两汤匙
* 白砂糖 80 克
* 蜜糖两汤匙
* 胡椒粉 (适量)
* 五香粉 (少量)
* 红麴米 (打成粉) 半茶匙
向同一个方向搅拌，搅到起胶为止
落一汤匙芝麻油，继续用同一个方向搅
搅到全起胶
晒猪肉
反转焗炉的铁盘，在底部铺一层焗炉纸
把腌好的肉铺在上面，大概半厘米的厚度
拿出去有太阳的地方晒干，大约三小时
焗猪肉干
把焗炉预热160度，先放进去焗25分钟
准备麦芽糖水
麦芽糖两汤匙加水两汤匙
洒点盐，接着用隔水煮的方法把麦芽糖弄熔
涂麦芽糖水
焗完25分钟，拿出来均匀地剪开
剪完后在两面扫一层麦芽糖水
把焗炉调到190度，焗五分钟
再搽多一层麦芽糖，反转，再放进去焗多五分钟
反覆做多一两次，直至看到已经烧到很干身
完成
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[@mohmeegaik6686]

Thank you for your recipe. I just subscribed

[@GoChopsticks]

Thanks for subbing!

[@lisaeu7017]

Love all your yummy easy to follow recipes. Can you please show how to make Singapore Mian Jian Kueh (Apam Balik) and Ham Jim Bang Thanks alot!

[@jeocean2751]

肉同糖比例5:1真係有啲得人驚🤣🤣🤣 你整得好靚呀，仲靚過出面賣嗰啲！

[@mickeyminyuelee917]

Dried meat so expensive now.. 1 kg 100 over ringgit. with this can save a lot.

[@fuafualuu]

can you share malaysia wonton noôdle (dry) recipe

[@winwinsabar3247]

Very successful recipe also very useful for me.

[@fungsuisui1951]

非常美味和便宜。

[@darlingyong739]

Really impressed me with this bak Kwa recipe. so Good!

[@GoChopsticks]

Thank you

[@kangkeongwai887]

can try to make this during CNY and give to friends.

[@GoChopsticks]

Good idea 👍

[@jadeliu6980]

请问如果没办法把肉在太阳下晒干的话，用烤箱要怎么弄给它干先？谢谢

[@GoChopsticks]

用烤箱的话，用烤箱里面的风扇，把温度调到60到70度风干它两个小时左右

[@miyay9473]

红曲粉有点酸