【突破盲腸】芝士麻糬波波 🧀｜根本唔係麵包🍞 Cheese Mochi Balls [Eng Sub]

👩‍🍳 本集食譜👨‍🍳
20粒份量 20pcs
木薯粉 30g Tapioca Flour
糯米粉 110g Glutinous Rice Flour
砂糖 25g Sugar
無鹽牛油 60g Unsalted Butter
牛奶 100ml Milk
雞蛋 1 Egg
芝士粉 20g Grated Cheese
芝士碎 40g Shredded Cheese
1.糯米粉,木薯粉及砂糖拌勻
2.混合牛奶及牛油煮滾
3.將已煮滾的牛奶一口氣倒入粉類並持續攪拌成糰
4.將蛋液加入麵糰拌勻
5.加入芝士粉拌勻
6.加入芝士碎拌勻
7.預熱焗爐至200℃,麵糰放入唧袋唧成圓形
8.以200℃焗6分鐘,旋轉180º焗6分鐘即成
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《馬田帶你解構甜點：從入門到進階，一本學會職人級烘焙技法》
牛旨商店有售:
meatnpot.com
食譜:
dimcookguide.co...
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贊助 (加入會員)
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本片關鍵字:
#芝士麻糬波波 #芝士 #麻糬 #Cheese #食譜 #煮食 #旅遊 #vlog

[@yuenweiting5622]

等左好耐 終於教整啦

[@annac2992]

今集好「精神」😄👍🏻 脹卜卜整得好靚呀 元宵節快樂🏮 可以食麻糬波波當湯圓慶祝

[@chanvalerie5167]

多謝馬田！個食譜真心簡單又完美地做到真正芝士麻糬波波既質感！我之前都係試過幾個唔同食譜做出嚟都唔似既😂後來跟你做既係真係好好食！😍😙

[@wongtingting2953]

鍾意睇馬田，因為唔係齋叫人跟住做，會分析落料原理👍🏻 知道點解要咁做，期待馬田自己研發菜式

[@FeiFaFun]

馬田有無得影住焗爐time lapse? 好想睇到粒波波嘅變化☺ 今次呢個一定會跟住嚟整😍

[@janedoe8863]

做過A1店員 要係鋪頭焗麻糬 可以confirm 未焗之前真係差不多質地 但好似再軟身D

[@jada8528]

我之前都試過跟一個"吱"的食譜，但都"唔企身"，原來係因為牛奶唔夠熱! 謝謝你指出呢點呀! 決定要再挑戰多次!!!

[@hidygouw6355]

馬田教學超好。佢會將要注意的地方講出嚟。

[@joeylui1105]

我都係。😅 原來係唔夠熱

[@sinaremily]

我都係牛奶唔夠熱😕😕😕

[@pamelalam1637]

之前跟左兩個話簡單咖食譜，之後都衰左，變左麻糬片片！整到懷疑人生。🙃自尊心都跌到0🥲都唔諗住挑戰，見馬田咁有誠意邀請，就跟你整多一次🙌🏻

[@trainatrina51]

馬田，聽你講整埋今次，出奇地效果好，凍左都唔會硬個你條命，之前整過幾個食譜都唔太掂，你個好掂，讚

[@aM-ic5jx]

3年前呢個食譜整咗兩次，無論外型味道口感都唔理想，而家準備整最新既港式奶茶味麻糬波，鍾意奶茶又鍾意麻糬波既我希望整到滿意既麻糬波啦

[@vickylee5748]

終於教啦😍😍等咗好耐啦 可唔可以教埋其他味😍😍

[@snx2nd]

馬田,你平時個樣好呆 今日精神咗好多

[@kurisurisu666]

因為佢好似開心大發玩咁~ XDDDD

[@MetimeJoann]

終於等到啦😍之前試過幾次都失敗 整到冇哂心機 今次跟馬田食譜應該有99%成功😂😂

[@mickey83413]

一次就成功！很好吃，謝謝食譜分享😋

[@puiszechan]

今日整咗好成功好好食，多謝馬田無私分享❤❤

[@jasmineli9635]

痴線我勁鍾意食，等咗好耐你終於都教啦

[@wns1070]

試整左👍🏻👍🏻終於成功😋😋甜甜地都幾好食 係無左個出面街買嘅空氣感

[@Tangyukling1936]

Pão de queijo is an typical Brazilian snack. I use a mini muffin pan to bake them which saves me the trouble of using a piping bag.

[@RMJIN9492-zx3sn]

終於出呢個食譜 搵日試整

[@銀河星-b2y]

做得很快很有效率，而且年輕英俊！哈哈！

[@RYAN_TAM]

王昌：大波波出來了

[@wgertrude]

白朱古力波！

[@juu0006]

終於等到你拍

[@Oriana_leung]

Thank you! Last month, a seafood restaurant chef made it and stuffed it with seafood paste. I have not had cheese balls since 2017 after leaving HK😭.

[@moonliu8603]

thank you Martin for your recipe! I tried several recipes and found yours is the best of taste as well as its texture! my kids love it. I was so happy about that. many thanks for your sharing! it's was 👍

[@cyn931027]

我feel到正確嘅食譜終於出現喇！！！

[@tracykwok4960]

多謝你個食譜，終於整到同街一樣喇👍🏻

[@emilyhk6299]

記得CLS👍支持馬田💪💪💪😊💕💕

[@tszho8057]

同蛋撻一樣每年都整一次 我以為我撳咗你整蛋撻嗰條video 🤣 你仲有冇嘢會每年整一次🤣🤣🤣 係喇有冇朱古力味？

[@steve.not.fun.2023]

馬田次次都要玩煮滾奶🤣

[@oichun7727]

我是新加坡人 现已66岁 你很可爱 讲话又幽默 假如我有你这样的一个儿子 肯定是开心死了 不过你的mochi 还没有做, 等我做成功了 就告诉你吧

[@phoebepym]

尋日跟住做大成功呀！Thank you

[@florencetse8941]

多謝馬田講左個重點來✅✅✅✅

[@terencem98]

💎愛護馬田大聯盟 黃色波波仲會漏嘢出嚟，哇

[@jonlo1342]

好中意食 今次一定試整😍

[@connieyum1989]

我買過預拌粉整都整到一”pat”咁。原來竅門係要將牛奶煮滾先落。最近新關注你個頻道。整過你幾樣食譜都好成功 👍

[@applesareroses]

我係 celiac 所以食唔到好多澱粉質食品!好開心有一個食譜我係可以食到嘅!希望今次成功同埋有更加多呢一種類嘅食譜!

[@張伊萱-w3t]

QQ又非常有口感的麻吉麵包超好吃的^^小小一個讓人一個接一個不停手

[@ppbbffaa]

I love these mochi balls..thank you for creating this recipe. 如果唔落蛋會點樣?

[@anonearuaru]

好正呀🥰原來冇想像咁難整😂

[@LYoki928]

等左馬田教好耐啦🥺🥺

[@ngmichaelfu]

元宵節快樂

[@sawyu5294]

跟住整，好成功呀⋯⋯不過我張木薯粉同糯米粉份量交換左，好彈，好正！😋

[@mableli7401]

請問會漲起嗎！！！

[@sawyu5294]

@@mableli7401 會

[@sandywingsze8386]

好好味 好簡單就整到 多謝你

[@HoLaM.]

其實係用雪糕匙 整先會圓形起啲 同埋用另一隻芝士 商業秘密🤣 當年麵包師傅路過 XD

[@JTsang-sm2xw]

邊隻芝士啊請問？

[@conniechan9537]

我都想知邊隻芝士🙏🏻

[@KK-ke7ic]

哇， thank you so much. will give it a try. 👍🏻👍🏻👍🏻

[@conviviallai2596]

之前搵咗好多食譜，終於等到馬田出啦🥲

[@RYAN_TAM]

足料版麻糬波波，跟麵包店數元一個有分別。正👍

[@meiyingshek3468]

你想講係冇分別？定有分別？

[@wanyintong2982]

你講係有分別定冇分別呀？

[@bonniewan3994]

想知朱古力未嘅食譜,感謝

[@Ckmanl]

好鍾意食呢個 謝馬田❤️

[@lokmuimuimui]

阿女個favourite!

[@RYAN_TAM]

真係好好食呀

[@stellakong4880]

得閒試吓先 謝謝馬田

[@WantryandDeluxe]

I recently when to Hong Kong for holiday and tried this and it was delicious. Now that I’m back home, I’m gonna try making this… well I’ll get my mum to 😂😅

[@tnjasper]

好波出來了

[@conniechu6627]

馬田的recipe 比較適合我這新👋😘😘👍👍

[@TheNanasaki]

睇到好餓

[@sukianata]

其實朱古力味先係最tricky 仲有一點就係保濕力 聖X娜嗰啲點放都咁煙韌 真係令我時常都有個衝動去聖安娜做學徒🤣

[@phyphyma]

好大機會係因為落咗化學嘢

[@jojo_forever8798]

聖X娜同A1的麻薯波波真的很好吃😋

[@cleoleung5175]

@@jojo_forever8798 我覺得Panashi係最好食！之前試過一間無咁貴嘅！口感完全不是那回事！等我又試吓聖安娜先

[@angelicaca]

@@cleoleung5175 panash 真係超好味，但貴到癲

[@cheungrainbow9999]

@@cleoleung5175 「享樂烘焙」先係最好食, 佢仲有隻味係出面買唔到既, 好似叫咩芝士海苔味, 而且平 , 不過分店好少...仲有個海鹽卷好食到癲, 次次都要買幾百蚊先收手

[@daisychan4056]

啱啱買左材料返屋企， 準備整， 就見到條片 👍🏻

[@lamamy8175]

好鍾意你咁老實

[@cleoleung5175]

從來整嘢食零底子！希望成功！謝謝分享

[@siulam2358]

跟住整，第一次就成功啦🤩

[@39bb267]

好似麵包舖賣咁樣👍🏻 可唔可以教整法包（baguette) 我做咗四次都失敗！用坐枱焗爐有250度都整唔掂！

[@tiffanywong3132]

整左, 買一樣 果然係偶像派

[@ImLai2]

馬田可唔可以教埋整其他口味呀? 芝士真係好重本 🤣

[@huiyingsoo7150]

終於有啦👻👻👻

[@LemonCofee]

nice 隔着屏幕觉得好香

[@b666-n6e]

頂！學識咗仲吾日日食？🤤

[@傅玮亦]

看得我口水都流出来了

[@pollyhhh]

山x果隻喎～好食呀

[@TheEstheryiu73]

太厲害了👍🏻🎉🥳

[@jasonlohmee2472]

很成功！谢谢马田！

[@ella961108]

收工有片睇好似幾難整咁🤭（要得閑先試到

[@erinsoHK]

一直都係買預拌粉 原來自己做都唔太難😍😍

[@oolongtea1354]

好吸引，好想食😍😍😍

[@egee1010]

Very cool. I discovered these recently at Trader Joe’s. Love them!

[@cychung9252]

當佢係choux pastry咁嘅concept,但用煙un嘅糯米粉代替麵粉，就係咁簡單

[@viv7634]

終於！！！😭

[@lawlaichun8247]

可否教整胡椒餅？

[@dfdfdfd1212]

我岩岩做完，呢個食譜其實唔洗落擠袋用手搓成波波都得，唔知點解我個面團會咁杰，搞到擠爆左個擠袋都擠唔出黎😂，好彩焗出黎個個都係脹卜卜係成功嘅。

[@ronniecheung1814]

唔走去學整都覺得好好睇

[@lolo-ls2io]

馬田你真犀利，波波唔係咁易買到，我間中見聖安娜有就買黎食，唔係咁正都頂吓引，同你整冇得比

[@tracyfan4101]

大陸做，no la

[@tor6054]

請問如果整朱古力味嘅話份量如何？thanks

[@fishcalla5527]

唔知係咪氣候關係，我呢邊濕度比較低，個食譜嘅水份要加5%

[@418peace]

啱啱整完試咗味，食落太甜同埋唔夠咸，下次試吓10g 糖，5g鹽

[@marigoldyuen2032]

同1個比例試整芝士味超掂，次次都靚仔又好味😋😋😋，但earl grey 次次都樣衰🙈🙈🙈，表面有轉轉紋同裂紋，底有穿窿， 到摸耳話我知底衰d 咩？！謝謝🙏🙏🙏

[@mikejoe21]

This is from Brazil, it's called "Pão de Queijo"

[@hoitickwong8330]

I thought it was from Japan

[@gicoleli7261]

Hue hue hue

[@02b6a4]

Don't they also make this with a special kind of flour? I was told by a Brazil grill place that they have to import some kind of flour from Brazil to make this and they are awesome!

[@mikejoe21]

@@02b6a4 yes, it's made with "polvilho doce" which is cassava starch (a type of tapioca starch) for the chewy texture. I've never tried with glutinous rice flour, maybe it could be a good replacement.

[@mikejoe21]

@@hoitickwong8330 I guess this recipe is one of the variation with japanese influences, because the brazilian version doesn't have sugar.

[@sharkxdd]

張枱未換！存貨黎喎！😂😂👍👍

[@shelbyliu]

隔夜會唔會變硬?🤔

[@mastalee333]

都系直接买预拌粉方便，稳定。

[@何華華-t9p]

今日做在、好食企身、成形😄

[@wunlamchan6087]

嘩...哩个想学好耐，不過完全冇信心，睇完之後試下先。

[@soonyongheng721]

1:21動作是為了1:57加料嗎？

[@salada6603]

同你個心路歷程一樣😂試埋依次

[@krys.c4587]

有排我阿媽成日整呢個但次次都失敗，但又唔想晒又格硬食埋佢，日日好似食緊石頭咁😂😂

[@Three.123-v6u]

麻糬波波好好食

[@cawai28]

極邪惡🤤

[@circle05225]

加油

[@kenleung5538]

來留言CLS 支持腩田

[@daisychiangchiang4849]

有麻糬的地方就有我撒的錢😋 以前有這個東西時 我就到哪家店我就買😂 但他的正名到底是什麼🤣我也沒記得 但沒想到作法蠻簡單的👍

[@Wong_Small.417]

我想問吓 做朱古力味 唔用朱古力碎，可唔可以用朱古力粉

[@onyeechow7197]

會唔會整完放到第二日變得好硬？

[@Debster-um9vs]

其實糯米既野通常都會 叮番就得