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酥皮点心是传统的中式点心,在这一集里给大家分享一些做酥皮点心的诀窍和配方。按我的这个配方你可以做出各种各样的酥的掉渣的酥皮点心。例如 鲜肉的、红豆沙、绿豆沙、香芋等,甚至用它来做豆沙月饼、老婆饼等。
这个配方是我经过多次失败后总结出成功的一款独家配方,已经用它十多年,初学者一学就会。
Pastry is a traditional Chinese dim sum. In this episode, I will share some tips and recipes for making pastry. According to my recipe, you can make a variety of crispy pastry.
配方
酥皮:
1杯中筋面粉(128公克)
1/3杯椰子油(80毫升)
油皮:
2杯面粉(256公克)
1/2杯椰子油(118毫升)
1/2杯水(118毫升)
餡料:
1杯熟黑芝麻(128公克)
1/2杯熟白芝麻(64公克)
1杯熟核桃和杏仁混合(128公克)
1/3杯白糖(43公克)
2大匙熟糯米粉 (28公克)
1小匙盐(4.2公克)
1小匙黑胡椒(4.2公克)
2大匙水(30毫升)
烤制:预热烤箱华氏375度(摄氏190度)烤20到25分钟
Ingredients:
Oil filling: 1 cup all-purpose flour, 1/3 cup coconut oil
Dough: 2 cups flour, 1/2 cup coconut oil, 1/2 cup water
Fillings: 1 cup black sesame, 1/2 cup white sesame, 1 cup walnut and almond total. 1/3 cup sugar, 2 tablespoons sweet rice flour, 1 teaspoon salt, 1 teaspoon black pepper, 2 tablespoons of water
Preheat the oven to 375 degrees F bake 20-25 mins
#芝麻椒盐酥饼 #酥皮点心的做法 #酥皮月饼 #chinesedessert