No kneading❗ Everyone was surprised after trying it❗ Beautiful Rainbow Pastry Cake

[@mayfongchoong8689]

I made this using butter instead of lard for the pastry. For the filling, I used date paste and salted egg yolk. It turned out very well as the instructions are clear and to the point. Thank you!

[@limlinda6173]

Hi.. Using butter the weigh same as lard?

[@mayfongchoong8689]

Yes I use the samw weight.

[@debbylorraine5634]

That you using unsalted butter?

[@mayfongchoong8689]

I used salted but I suppose unsalted butter can work too.

[@wun8853]

這 四色 彩虹蛋黃酥 顏色實在是太漂亮了 ... 讓我學習 到 精緻的作法 超讚的+開心 🥰🥰🥰

[@Moonmun1626]

Eyes are smiling and dancing after watching these colors. Ohhh 🥰woow🙏.

[@Jil300607]

Done it…. Really nice & easy recipe to follow…very delicious too…all your video is so simple yet so complete…

[@garong4902]

thank you so much! i tried your recipe and it works, the most moisture texture i ever achieved. I did tried other recipes but your is best. Thank you for sharing, best wish to you

[@amrty0110]

這個食譜真的很適合新手 第一次做整個大成功 自己把蛋黃改成黑糖麻糬 用氣炸鍋 140度 12分鐘 大家都說好吃😄😄😄

[@楓林白鳥]

應該附照片網址

[@潘淑梅-v4h]

氣炸鍋千層酥底部會熟?

[@DarrenAZX]

新手也可以？我打算明天做，不懂会不会成功。可以用蔬菜粉代替色素吗？

[@smTrent_karma]

請問氣炸鍋都可以？

[@王先-r2g]

求黑糖麻糬食譜..

[@marisatarawichanan9397]

I did it and got the good result. Thank you for wonderful recipe.

[@dammitqirong]

a Taiwanese bakery near me makes these with a taro and chestnut filling. they are *incredible*

[@saharskitchen9939]

Wow this is super amazing and colorful I would love to bake this for my little niece her birthday day is coming up she would love rainbow anything thanks for this beautiful video have a wonderful day♥️

[@qiongcooking]

Thank you so much 🤗

[@shenachan8243]

@@qiongcooking if i just want white color , how to know that is finish?

[@florentinefrias9739]

Hello! Very Artistic and beautiful rainbow pastry. You have magic in your hands. Goodluck in all you do. Thanks.

[@irenelam7111]

感謝老師的分享，感恩！在疫情期間，跟著這個做，出來的成果美美的，很療癒！

[@aliciatls5304]

Looks good and simple.... A question.... Instead of lard can i use shortening for alternative?

[@mariameliati6751]

Amazing....👍👍👍🥰..and thank u for recipe...

[@jugnoothelight8662]

wow look beautiful & delicious

[@shansanvlog8546]

What I should to use, butter or margarine to replace LARD? Bcos we are can not consume some LARD. Big thanks for your recipi 🙏, and thanks for your feed back 😍😘. With ♥️ from Indonesia

[@sitmengchue4077]

So pretty! You are so creative! Thank u for sharing.

[@sueywong5343]

@

[@tamnguyen-ef8fn]

OMG so beautiful. May I ask, how it turns out if replace lard with butter. Thank a lot

[@eagle93616]

I tried with butter before, I think it works just the same. but I did added more olive oil when first I took the dough out of the fridge

[@tamnguyen-ef8fn]

Thank you very much for your reply. Will try soon🧡

[@qiongcooking]

Thanks for your support, If you use butter instead of lard, the water oil dough will remain the same, and 60-63g of butter should be used in the pastry dough

[@tamnguyen-ef8fn]

@@qiongcooking thank you so much

[@mayyinlam3741]

@@qiongcooking how about sugar, is it normal castor or icing sugar?

[@小美和国哥]

liked this video very much👍👍

[@taffrinleong]

Just tried this recipe today, it turned out amazingly well. Very flaky and yummy. Thanks for sharing the recipe.

[@nattidainusa]

i am interesting this. Video too ,i was watched so many recipes so this it amazing

[@debbylorraine5634]

請教一下 如果想換豬油的話， 是要換成無鹹奶油嗎？ 增量也按照食譜的量嗎？ 謝謝🙏🏻

[@evaimarinacoendersvrecar]

I don't know what's sweeter, the pastry or your voice. I love your content ❤❤❤

[@laumuiyin6409]

实在太棒了！每一次的更新都带来惊喜，惊艳。谢谢你带来的视觉享受😍😍😍

[@qiongcooking]

不客气哈，也谢谢你的支持和鼓励😊

[@canadasweetpepper]

太漂亮啦👍👍，大琼真是美食艺术家！

[@qiongcooking]

谢谢你的支持和鼓励😊

[@cathychen3430]

大琼做出来的甜点永远都是很精致很好吃！我已经尝试了好多你的配方，都很成功！谢谢你的分享！ 这款甜点我有两个问题请教： 1）可不可以水油面在冰箱放好几天再拿出来做？ 2）可不可以用 Beef Tallow？就是提炼出来的牛油，但是不是 butter

[@qiongcooking]

不客气哈，这个水油面可以在冰箱冷冻保存，做的时候拿出来解冻再做，不能冷藏放好几天，面会发霉的，自己做出来的牛油可以做，我之前自己做过牛油火锅炼过牛油，这个就跟猪油是一样的，你等量替换就好

[@queeniechow7153]

@@qiongcooking 请问水油皮从冷箱拿出来后，大概需要多少时间解冷才能操作？如果没有猪油可以用有盐牛油或白油代替吗？谢谢🙏🏻

[@puiyintham1064]

Hi thanks for the reply! Ur pastry dough has 100g cake flour and 50g of lard/butter. However you asked to divide into 4 pieces weighing 52g each. The weight seems different can you advise?

[@qiongcooking]

Sorry, I wrote wrong number in the video, please check the recipe below this video. It's about 37 grams for each.

[@jennytung5897]

@@qiongcooking hi teacher, if I want to use purple potato powder for the coloring, how much should I put? And is the cake flour amount still remain 100g ?

[@sookchenmak6109]

好美,好喜欢。你真棒,喜欢您的视频,講解得很清楚。謝謝分享。一定要试做。

[@qiongcooking]

不客气哈，也谢谢你的支持😊

[@怡蓁-v2o]

老师～请问水油面团可以放在冰箱放两天吗？

[@dixietenbroeck8717]

*Very, very beautiful!* *AN ALTERNATIVE SUGGESTION:* As my beloved spouse is allergic to eggs, I think I would make these using a "popsicle cakes" baking mold to make round balls of chocolate brownies for the filling. Then, I'd use the same, *very elegant, rainbow-hued, puff pastry wrappings,* that made as you have so very well described and demonstrated. That way, my beloved can enjoy them, too! (Besides, *chocolate is **_THE FAVORITE FOOD_** around here!)*

[@bonsaibaby8257]

Have you tried that yet? Sounds yum!

[@hoa4204]

​@@bonsaibaby82578k

[@陳小奇-w5y]

∴.😅

[@catboice1093]

你好，想問一下，我是用菜油代替豬油，會影響嗎？因為我做到上顏色時特別黏手，是因為菜油關係嗎？謝謝

[@vinnyloi6924]

Thank You 🌸🌸🌸

[@libellule1499]

Amazing!!! Thanks for sharing the beautiful recipe!!!

[@qiongcooking]

My pleasure 😊thanks for your support!

[@neelimak9247]

Wow looks so good. Can we use butter instead of lard?

[@qiongcooking]

Yes you can, just need change to add 60-63g butter in pastry dough.

[@joelletan1551]

@@qiongcooking Hi, will that be salted or unsalted butter? Please advise. thank you.

[@flexicr2194]

baked this last night turned out very nice and yummy..thanks for your recipe very clear and easy to follow.

[@joymansenares3138]

Wow its so nice enjoy watching exciting to make this

[@qiongcooking]

Thanks for your support❤️

[@maddie9861]

前幾天跟著試做了，非常成功👍很開心😊謝謝老師

[@qiongcooking]

不客气哈，也谢谢你的支持和反馈😊

[@death7911]

這是台灣特產❤，Taiwan No1

[@athebest5996]

黄油可以替代猪油吗？可以的话，量多少？和猪油一样多吗？

[@loiswatson5019]

I live in Singapore. Concerned about the tropical climate would cause the lard or butter to melt while rolling out the 2 types of dough. After I rolled out 6 dough, shall I leave the rest in the fridge while working on one?

[@farahnazbagherzadegan5470]

Wow 😍 It's very beautiful and special👍 thank you for recipe 🌹

[@qiongcooking]

Most welcome 😊

[@farahnazbagherzadegan5470]

@@qiongcooking thank you 🌹

[@joycelisa28]

Just made today, so pretty. Crispy and delicious pastry

[@shaann8612]

Hi, may I know did you fridge the water dough for 12hrs? Did it form the window panel stage after take out?

[@joycelisa28]

@@shaann8612 yes, i fridge the water dough 12 hours. It is firm after take out

[@zoelin821]

感謝食譜分享👍 這個中秋，我來試試🥰

[@forfoodeatchy5983]

Hi! Can you please tell me if I can freeze them before baking if I want to make them in advance? Would the crust still be flaky?

[@ligia3803]

Obrigada por traduzir. Vou tentar fazer 👏👏👏🌹

[@AnnThn]

Could I substitute lard for shortening? It’s hard to find lard in my town. Thank you

[@SandyMMMM]

简直是艺术品 太美丽了！

[@CookwithSammy]

Hi so beautiful recipe and looks so nice 👏👏👏

[@qiongcooking]

Thanks for your support😊

[@shuermarvin577]

I love this recipe. Thank you, dear.

[@qiongcooking]

My pleasure 😊

[@刘连花]

请问水面皮在冰箱24小时才做可以吗？因隔天要上班，请尽快回复，谢谢老师

[@natnat6683]

老師，請問如何翻熱而且可以保持酥脆呢？ 謝謝！

[@cannyler9309]

我是新手，请问烤盘应该放在烤箱第几层？没有猪油可以用白油，份量是一样的吗？ 谢谢。

[@MOYTENGWONG]

请问素食的 可以用什么油代替呢？

[@pennywinter3672]

谢谢大琼的分享，过两天一定要试一试💪

[@qiongcooking]

也谢谢你的支持😊

[@SChan-np7kv]

老師你好真的不可思議，做得這么美的糕点。謝謝教導及詳細食譜。

[@Khouw29]

Thank you for sharing! It is very lovely.

[@sweetandsavouryuk9969]

Amazing, really enjoyed watching 😍💖

[@qiongcooking]

Glad you enjoyed it😊

[@kellydu8538]

好喜欢妳的视频！每天都期待妳的更新呢…… 没有猪油可不可以用黄油？ 水油皮要用多少黄油？油酥面团要用多少黄油？

[@qiongcooking]

谢谢您的支持和鼓励，我继续加油出好的作品，你可以参考视频下方的简介栏，我有写换成黄油的量，水油皮面团里面黄油不变，油酥面团里面黄油要增加5-8g

[@mylenguyen5221]

Beautiful cake 👍👍👍👍👍💖💐👏👏👏👏👏

[@qiongcooking]

Thanks for your support😊

[@helenakok6039]

非常漂亮，學會多一些小這千層酥的秘訣，謝謝妳，不知可有荷花酥的教材呢？好想到了解多一些

[@qiongcooking]

好的哈，我后面出哦，中式点心我很喜欢做

[@yuenmareara2641]

非常漂亮，巧手功。

[@qiongcooking]

谢谢您的支持😊

[@謝菀芸]

請問豬油可以換成發酵奶油嗎？份量要調整嗎？

[@My0236]

Thanks for nice recipe. Can I use vegetable oil instead of lard? If yes, how many grams of vegetable oil for water oil dough & pastry dough? From Bangkok, Thailand.

[@qiongcooking]

Yes you can. you can use same quantity in water oil dough, but 5-8g less for pastry dough.

[@My0236]

@@qiongcooking Thank you very much for your kind and quick response. I'm a new subscriber. All of your recipes look very beautiful & yummy.

[@louisecheung3541]

Brilliant ! 👍👍👍❤️

[@hongw.l3487]

Hi hi teacher. I can use dis portion to make 8 pieces can ? Slighter bigger size Tks ya

[@qiongcooking]

Yes you can!😊

[@hongw.l3487]

@@qiongcooking Tks ya teacher. 中秋节快乐:)

[@DarrenAZX]

一定要冷藏12小时吗？可以用蔬菜粉代替色素吗？

[@黄燕燕-c9p]

17个小时 不知道 可以吧

[@giovanidarg3834]

Incredible creativity 😍

[@shuehliericalew]

老师，请问要怎么让它保持放到第二天都酥脆呢？

[@meditationserenitynzen7621]

謝謝分享~周末愉快

[@tvtvtfan3767]

Can I make the pastry dough the night before as well.

[@KiyanKitchen]

今年製作了，十分成功💕💕，謝謝分享🥰

[@tricialee8018]

Hi I made this today. Its v crispy when it cools down after baking but after a dew hours, the pastry become soften. Is it meant to be like this?

[@はしちー-d9j]

美しい。一度挑戦したいです♪

[@jessicazhang6497]

老师，我也做了！ 彩虹非常漂亮，梦幻，就是千层面有些分开，这是什么问题啊？ 谢谢老师非常仔细的解释，非常感谢您的分享

[@sheryy6626]

試做了。。。非常漂亮。好吃。 謝謝老師的分享❤️

[@penny4225]

hi, did you bake them with your oven fan on?

[@王笑笑-r3g]

你好 大琼老師！ 1、請問酥皮用中筋麵粉可以嗎？ 2、如果油皮和油酥沒有用完，冰箱冷藏3、5、天之後再拿出來做彩虹酥可以嗎？ 謝謝🙏

[@beqskitchen]

So beautiful 😍

[@qiongcooking]

Thank you! 😊

[@凱凱-b1f]

你好，大琼請問我要換玉米油要多少克？

[@qiongcooking]

和猪油大概都是一样的量哈，你看看可以稍微少2g

[@凱凱-b1f]

@@qiongcooking 謝謝😉

[@潘淑儀-d8p]

請問老師，豬油可以改奶油或無水奶油嗎？比例需要變動嗎？謝謝您

[@qiongcooking]

可以的哈，可以用别的食用油都可以，对于油酥面团的话别的油的量稍微调整一下，你看能揉成团就可以

[@happyme7011]

thank you for sharing this beautiful pastry....

[@qiongcooking]

My pleasure 😊

[@shuehliericalew]

老师，请问要怎么让它保持放到第二天都酥脆呢？

[@lindarahardja2762]

Do you used bottom fire or top fire or used both fire to bake this one?? Thank you 🤗

[@qiongcooking]

You are welcome, The oven just have bottom fire for baking in US.

[@lindarahardja2762]

Now, i love to bake. Thanks to you Mrs Qiong🙏🤗.

[@Happysmile1789]

教程清晰简单但仔细，明天试做。希望成功。谢谢分享。💗

[@王笑笑-r3g]

做好了很成功，谢谢食谱！ 这个必须用猪油做吗？无水奶油做是不是也可以呀？

[@qiongcooking]

别的油也可以哈

[@王笑笑-r3g]

@@qiongcooking 謝謝、請問如果用無水奶油，配方和豬油的一樣嗎？

[@mumu-jb7os]

qiong 老師，請問我可以前一天晚上做這個，第二天早上烤嗎？ 會變乾嗎?

[@qiongcooking]

可以可以哈，密封

[@mumu-jb7os]

@@qiongcooking thank you :)

[@happy3tbc]

50g 猪油 （替换成黄油的话+5-8g） 老師，請問黃油+5-8g 是什麽意識 ？ 謝謝：）

[@queena3856]

多謝分享！顏色好靚👍👍

[@qiongcooking]

谢谢您的支持😊

[@yingteng9672]

请问我的油皮冷藏差不多14个小时，冰箱取出软一点后测试手套膜失败，也没有厚膜是什么原因呢？就是一斯就破，甩打也没出膜😂 对了，，油皮我有放盐1g. 做的全程千层酥混酥了，全部破😅😅

[@vhitahani5176]

Wow, beautiful ❤

[@pearlynpang1871]

Hi teacher, can we replace lard with shortening? If yes, what is the quantity/gram?

[@oyes4019]

Yes,same gram.

[@安百芬-m2z]

老師手作彩虹千層酥實在是太美了中秋佳節也跟著老師做還可送朋友分享 感謝老師的不藏私😘

[@fanfan3140]

颜值太高了。为您的创意点赞👍

[@ireneleong5885]

Hi. I tried to replace the color with matcha powder. Is it because the portion of cake powder is kept to 100gm which is not enough? Compare to the matcha recipe.

[@user-happycindychu]

大琼妳好，想詢問油酥比例問題，為何我做起來的油酥按照妳的比例非常軟（泥狀）呢？

[@qiongcooking]

那你减少油的量哦，稍微减少5-10g试试，因为面粉不一样所以油的量会有差距，你看面团的状态哦

[@user-happycindychu]

好的，謝謝☺️

[@corinaleong1689]

Beautifully done. What's the purpose of the alcohol spray?

[@crystalchu1788]

請問可否用這個油皮油酥的材料份量 來做蛋黃酥嗎？是否通用的？

[@Annie-ru7jv]

How long can these be stored in fridge?

[@yb6676]

你好!很喜欢你的视频。做了几款都很成功。想问问咸蛋黄是ready to eat的也需要先烤一下吗？会不会先烤过的咸蛋黄更好吃呢？谢谢!

[@qiongcooking]

不客气哈，我买的是熟的咸蛋黄，真空包装的，做之前还是要烤一下哦，不然你做出来就跟塑料一样，蛋黄不松软

[@yb6676]

@@qiongcooking 非常感谢!!下次一定先烤烤试试😊

[@Wingburner]

Awesome pastry!

[@邱伶倫]

油皮放冷藏剛開始硬硬的是正常嗎

[@nicecakeandfood-4860]

it looks perfect and beautiful👍💝👏💯🔔🔔🔔

[@qiongcooking]

Thank you so much 😊

[@aliceho459]

很厲害 水皮/油皮 請問做多了可以存在冷箱裏之後再用嗎？

[@qiongcooking]

水皮不行，油皮可以

[@aliceho459]

@@qiongcooking 謝謝你

[@ccaerollj.3993]

So delicious....💕