咸蛋黃肉鬆餅乾※材料簡單，好味道不膩口！

數種材料就能做出美味的咸蛋黃肉鬆餅乾，吃膩了各種甜口味的餅乾，不如在家裡做出這款鹹香撲鼻，味道濃郁的咸蛋黄肉松饼干吧----- Mui's Kitchen
記得訂閱我們的KZbin / Please Subscribe
開啟小鈴鐺 / Click the bell icon
/ @muiskitchen1311
本片關鍵字
#咸蛋黃肉鬆餅乾 #咸蛋黄肉松餅干 #鹹蛋黃肉鬆餅乾
#咸蛋黃餅 #咸蛋黄餅 #鹹蛋黃餅
#咸蛋黄肉松 #肉松蛋黄 #鹹蛋肉鬆
#咸蛋 #鹹蛋

[@Parkinsue]

這餅的味道正合我胃口，謝謝上傳。可是切的時候有點困難，總是一層層甩開不黏在一起

[@jennychan1110]

😋👍

[@madeleinevictoria4294]

Please have your recipe translated into english... thanks

[@muiskitchen1311]

I need time to translate that, coming soon😊

[@minmin-kg3cx]

@@muiskitchen1311 。。

[@muiskitchen1311]

@@minmin-kg3cx 咸蛋黃肉鬆餅乾 Salted Egg Yolk Pork Floss Biscuits (45 pieces, each with a thickness of 5mm biscuits) 材料 Ingredient : 咸蛋黃肉鬆餡 Salted Egg Yolk Pork Floss : 原味豬肉鬆 Orginal Pork Floss 35g 咸蛋黃 Salted Egg Yolk 4pcs (about 45g) 餅皮 Biscuit crust : 無鹽牛油 Unsalted Butter 80g 砂糖 Sugar 35g 蛋白 Egg Whites 1pcs (about 35g) 低筋麵粉 Cake Flour 160g 65厘米長的牛油紙 65cm Butter Paper 做法 Method : The production is mainly divided into two parts: salted egg yolk meat floss filling and biscuit crust First, make the biscuit crust Use a whisk to lightly beat the unsalted butter that has been thawed at room temperature You can put it in the oven to soften in winter, as long as it is softened enough to get in with a whisk easily Add sugar and stir slightly Use a spatula to mix the butter evenly Note that if the room temperature is too low, Please prepare a pot of warm water and place the butter and egg whites on top It will be mix easier In order to make the biscuits crispy Use egg whites instead of yolks Remember to add in twice and beat well at high speed When the butter turns white and like a feather Add remaining egg whites, keep on stirring at high speed Sift in cake flour Use a spatula to mix the flour and butter into a dough Because of there is more flour You can cut and mix like this for a while at the beginning Press lightly afterwards until no cake flour obviously Make the dough into a ball by hand Prepare 65 cm long butter paper and fold it in half Put the butter dough in the middle of the paper Squash gently and roll toward the opening of butter paper Roll slightly Then fold the opening down about 3 cm After sealing, keep rolling the dough to both sides Fold the butter paper about 1 cm wide when the dough close to it After filling the whole piece of butter paper You can feel the thickness is consistent when touch the surface Try to roll evenly otherwise it will be hard to roll up later After shaping the edges neatly, put it in the refrigerator and freeze for 10 minutes Then you can make salted egg yolk minced pork filling You can buy the salted egg yolk in the market They are dry and suitable for this recipe I like to buy fresh salted eggs personally Clean it and break the shell, separate the salted egg whites, and remove the salted egg yolk Put the yolk in the air fryer and bake at 180°C for 3 minutes Weigh it If you love the taste of salted egg yolk, add more moderately Add pork floss and salted egg yolk Mix into granular, loose and squashed Take the biscuit crust from refrigerator It is slightly firm than before and the biscuit crust does not stick to the butter paper If the biscuit crust still sticks to the butter paper, refrigerate it for a while Put on gloves, pour the salted egg yolk and minced pork filling on the biscuit crust Spread it evenly and press it lightly But remember to leave a 1-2 cm gap at the front of the biscuit crust It is used for sealing when rolling up the crust Cover the butter paper and roll on the surface gently Let the filling stick on the biscuit crust Next, roll the biscuits Lift the butter paper gently then press the edge Roll it up a little bit by finger Then put the rolling pin under the butter paper Roll up the edge of butter paper first Pay more attention to the front side, don't let it slide Then move the rolling pin to the front slowly Roll while pressing like a roll cake Roll up the butter paper but at the same time pull back it to your body side The biscuit crust will be rolled up slowly Put the rolling pin at the front Pull the butter paper to shape slightly Now rolled into a circle I will make a square shape this time, so cover it with butter paper Compact and shape into a square Open it If you are satisfied, roll it up again Remember to roll it up tight, then put it in the refrigerator about two hours for shaping, preferably overnight Afterward, take it out and slice it in thickness 0.5 cm Remember to slice it evenly Its maturity will be consistent Spread the butter paper on the baking sheet Put on the biscuit Preheat the oven at 160°C Place on the middle rack and bake at 160°C for 25 minutes After baking, the surface of biscuits become golden yellow Cooling down completely, enjoy the food