Taro Pastry, no kneading, a simple way to make

[@ElżbietaKarwańska]

Wyglądają pięknie, a jak smakują?- trzeba spróbować.Może kiedyś zrobię.❤

[@Yang365]

非常漂亮的千层酥。好看又好吃。谢谢分享。学习了。

[@chihungchan5086]

我的最爱=芋头，台湾的芋头酥每天必吃！

[@saweanlim9660]

U r a good teacher👌👍👏

[@bichvanle722]

Great video 👍🤝🥰 thank you for sharing wish you a lot of health and energetic new day 🥰🥰🥰🤝

[@indistickney8654]

Shi shi. Simply beautiful. And looks absolutely yummy.😊

[@paulinecheng3004]

This dessert looks good and tasty. 👋👀👍🏻👍🏻🤗🍒🌺😃😄

[@chairunnisatanjung4766]

Wonderful cake thank you madam

[@sudaratchaiprasert991]

Beautiful

[@yeelin-520]

好手藝👍👍👍我也會做這種芋頭酥😊你的分享很精彩👍👍👍👍👍👏👏👏👏👏👏👏💐💐💐💐💐💐💐💐💐💐

[@Dapur_serliyahnurazizah92]

Beutiful cake delicious😊

[@yuyingyen5089]

今天試做了感覺還不錯👍謝謝

[@cartoon0910]

Great recipe. Can I make them today and put them in the fridge and bake them the next morning?

[@YuCuisine]

I never did so, you could give it a try.😀

[@ckrislozway]

可以請問老師， 油皮和油酥比例要如何調會比較酥， 會有分別嗎？

[@familyc3026]

好漂亮的酥皮。请问饼皮和馅料的比例是多少？

[@YuCuisine]

我算了一下，差不多是1：1

[@SallyCLUB]

🍮🍮 Another awesome upload.~ Your carefully prepared pastry looks so delicious.~ Precious recipe.~ Well done.~ Auccess in everything.~ Nice video.~ 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🙂🙂🐹🐹

[@tw-77038]

今天的影片很好 . 愉快的周末🍮🍮👍👍🍡🍡🍔🍔🍲🍲

[@yemeksablonum]

Elinize sağlık arkadaşım

[@tricialee8018]

Can i use cake flour for the oil dough too? Thks

[@p0936803420]

跟著做真的好簡單！

[@knwong8735]

請問如果沒有番薯粉？用紫色顏料代替那麼麵粉是否要加多？，

[@YuCuisine]

把紫薯粉换成10克面粉吧

[@do_c2099]

大愚老師～芋泥想加麻糬該怎麼減少芋泥克數，謝謝老師

[@YuCuisine]

你看看体积，差不多大能包进去就行了

[@yuchiaolo9594]

請問這配方放到隔天皮會軟掉嗎

[@YuCuisine]

肯定没有刚烤出来的时候酥，可以吃之前放烤箱稍微烤一会儿

[@yuchiaolo9594]

@@YuCuisine 謝謝老師！

[@joeytan330]

老师, 我想询问, 一颗大约多少克?

[@YuCuisine]

我算了一下，皮跟馅大概是1：1，一个60-65克

[@noramena3256]

請問我烤時為什麼旁邊低會破裂

[@月麗-g1e]

可以用椰子油嗎？

[@YuCuisine]

可以的

[@phingteh4527]

请问没有猪油，那用什么油可代替@？

[@YuCuisine]

无水黄油

[@lazymommychannel]

看著樣子都覺得好吃

[@kasmrmukbang1983]

Wow, I like bread. So colorful. Hi I'm Korean. Nice to meet you. It's looks delicious and good recipe. 💥🥰😀😁🥰💥😀💥💥😀💥🥰💥😁😀😀💥😀😁💥

[@信吾-z5j]

你好~想請教一下~我捲出來的層次很多~但不明顯是什麼原因呢??感覺就混在一起-.-@@

[@曾慧宜同感形容得太傳]

可能室溫高而混酥了，不要用無鹽黃油或植物油，用無水黃油或豬油效果會更好。PS:把無鹽黄油加熱，蒸發掉水份，就是無水黄油了~加油！

[@JC-ud8ds]

哇 谢谢

[@winks12]

请问这个饼皮是酥脆的吗？

[@YuCuisine]

酥但是不脆

[@winks12]

​@@YuCuisine感谢回复！请问可以包好了冰冻隔天才放烤箱烤吗？

[@victoriaf6141]

這個餡料沒炒過的話會不會月餅存放時間較短呢？

[@YuCuisine]

存放时间跟糖和油的量关系更大，低糖油的都不耐放，最好冷藏或冷冻

[@victoriaf6141]

@@YuCuisine 謝謝你 那麼有辦法解決外皮存放後變軟的問題嗎？ 因為去年做過一次 但放進密封盒或真空袋後隔一兩天就不酥了

[@YuCuisine]

@@victoriaf6141 回炉稍微烤几分钟

[@victoriaf6141]

@@YuCuisine 原來這樣就可以解決！ 謝謝你🙏

[@knwong8735]

請問如果沒紫薯粉！用紫色顏料，是否要加多一點麵粉？

[@chou5709]

好美～讚👍

[@bvskitchen1045]

👌👌👌

[@chigaunguyen]

👍👍👍♥️♥️♥️

[@nariadenevalabraches7550]

❤❤❤❤

[@chu1213-4]

芋泥陷怎麼沒有做法😅

[@YuCuisine]

有的，在这儿 kzbin.info/www/bejne/d4u7g2ljZtmMrNE

[@javierchang1]

老師您好 請問老師，紫薯與紫心帝國一樣嗎？ 對不起，老師，這是一個很笨的問題，請老師原諒，謝謝老師

[@YuCuisine]

紫薯是紫色的红薯，我觉得就是你说的紫心地瓜😄

[@javierchang1]

@@YuCuisine 謝謝您，老師，我了解了

[@anniew6886]

哇那麼麻煩眞的很不容易

[@ashwinipethe4222]

I think you need to Google the term kneading...

[@bakewithayumi]

😂😂😂

[@tiwantiwaabibiman2603]

KARD???!!!! Who cooks with lard/pig fat anymore? What's the point of using taro and purple sweet potatoes then adding lard to the recipe?

[@janegao5747]

Lard is essential to give this recipe its taste and look. This is not a super healthy desert (healthy and desert usually don't go hand in hand LOL).

[@vyshuagarwal7832]

Can you please tell me what Taro is called as in India