零失敗[芝士麻糬波波]廚娘食譜|做法示範|成功技巧秘訣|好味過某連鎖餅店|新鮮脹卜卜|How to make Korean Cheese Mochi Bread? Cooking tutorial
Тәжірибелік нұсқаулар және стиль
芝士麻糬波波食譜
高筋麵粉32克
木薯粉120克
砂糖25克
鹽2克
芝士粉20克
牛奶150毫升
雞蛋1個(約60克)
無鹽牛油30克
好東西要分享給身邊的朋友啊!
喜歡的快來訂閱我的KZread 頻道,支持一下我🥰還要記得按小叮噹,你才不會錯過我每次新出的食譜呢!
Subscribe to my channel so you can get more Cantonese or other asian food recipes!!!😊
☘️Fb: / mammy2022 (廚娘的365日)
😎website:heho.us
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#芝士麻糬波波#零失敗食譜 #廚娘的365日 #芝士粉 #木薯粉 #高筋麵粉 #山崎麵包 #a1麻糬 #麻糬食譜 #做法 #cooking #食譜分享 #food #香港人頻道 #recipe #recipes #recipevideo #koreanfood #koreanbreakfast #koreanbread #breadrecipe #mochi #mochibread #cheesy #cheese #cheesebread
Пікірлер: 64
老師您好我用一個蛋唔夠用了差不多兩個做出來很成功每個脹卜卜好味👍😁多謝老師的食譜❤
最喜歡芝麻糊,超正👍
好嘢好嘢同志🎉🎉好抵讃😊😊
正👍
謝謝厨娘。
@365d
7 күн бұрын
🥰
👍👍👍❤️
已👍 近排介澱粉質 遲啲試吓整嚟食😋
😋👍
@365d
6 күн бұрын
🥰
👍💓👏
@365d
6 күн бұрын
❤️
😊👏🏻👍🏻🙏🏻
@365d
6 күн бұрын
😊😊
Cheese powder is parmesan cheese powder?
正呀,多謝分享,如果整綠茶、朱古力味大約加幾多克比例既粉呢?
@365d
7 күн бұрын
先走鹽,再將20克芝士粉轉成 約12克的綠茶或朱古力粉
多謝厨娘,請問用氣炸鍋可以做嗎?
@365d
7 күн бұрын
Yes , 用170度焗,總時間要睇情況
It's not Korea origin. French, Germany made this decades ago. In Asia, Japanese made it most early time. In HK, Japanese background bread shops sell this most.
@365d
7 күн бұрын
Where? May I know thank you 😊 🫢
@moonsnowy1869
7 күн бұрын
@@365d In English, we call it "Sticky bun". We take it in sweet usually for breakfast, snacks. You can wiki in English with the term 'Sticky bun' 'Sticky bread'. From Europe to Asia, Japanese made it in this small ball first. In Europe, it is not a particular, special bread.
@moonsnowy1869
7 күн бұрын
@@365d Okay, I can know why you misunderstood about this origin. I can read some Chinese but I can't write it. I copied your words "MaShu Ball Ball" to search. ~No, The wiki in Chinese about this was written by an unknown China people. ~No, totally fault information. Portuguese Pão de Queijo is another matter, dough texture different. And, it mentioned about Brazil's snack? Made of Tapioca (MukShu)..😅. I think of Taiwanese ball ball milk tea first. Those ball balls are made of tapioca too. That's different from wheat flour doughs.
@bonafide3216
5 күн бұрын
❤❤😊.
請問木薯粉在那裏買?
請問隔天食會硬嗎?我想整比小朋友番學食,謝謝廚娘😊
@365d
7 күн бұрын
不會,仍好吃
@doriswong2751
7 күн бұрын
@@365d 謝謝廚娘😃
我都想知道用氣炸煱整得唔得?謝謝告知!🙏🙏🙏
@365d
7 күн бұрын
可以,調低少少170度
厨娘 你家有無蒸焗爐?整野食 係咪買返單一功能焗爐好啲?
@365d
6 күн бұрын
全功能蒸焗爐慳位又方便,要求不是太高,其實蒸焗爐也挺好用的🤗我有蒸焗爐啊,但亦都有純焗爐😂
請問改用cheddar & mozzarella 芝士碎可以嗎?因家裡無芝士粉🙏
@365d
6 күн бұрын
芝士粉比較適合這個食譜,更能帶出芝士麻糬波波的香味。用你講嘅芝士,溶咗之後會改變麵糊質地,不太建議使用於呢個食譜。
請問你焗爐用邊個mode? 上下火定開熱風?唔該哂!🙏🏻🙏🏻
@365d
6 күн бұрын
是的,上下火全開!要夠180度,爐溫很緊要
@mikeli6105
4 күн бұрын
@@365d 唔該晒🙏🏻🙏🏻
請問如果想在麻糬波波加入饀料,如肉鬆、芝士等可以如何做?🙏😊
@365d
7 күн бұрын
可以,攪好麵糊最後加入即可
請問tapioca starch=tapioca flour嗎?
@365d
6 күн бұрын
對👍🏻
請問制作麻糬波波用氣炸煱做得到嗎?
@365d
6 күн бұрын
可以,控制在170度氣炸至變波波和金黃色,時間不用咁耐,20-25分鐘差不多,睇情況
请问老师怎么储存这个芝士球呢?谢谢
@365d
7 күн бұрын
放食物盒即可,陰涼處2-3天
可以用花生粉或芝麻粉嗎?
@365d
6 күн бұрын
可以!
多謝廚娘老師,我冇芝士粉,只有芝士,我會試吓切碎睇吓得唔得
@365d
7 күн бұрын
呢個配方最好用返芝士粉,用芝士碎會改變麵糊的質地
@KeungTo4ever
7 күн бұрын
@@365d 收到收到,咁我去收集下啲芝士粉先😅😅😅
@fredluicw1
7 күн бұрын
多謝厨娘,好想試做,因我好衷意麻薯波波。但我無焗爐,用氣炸鍋可以嗎?
@365d
7 күн бұрын
Yes , 用170度焗,總時間要睇情況
@365d
7 күн бұрын
@KeungTo4ever 好!
請問無高筋可以用中或者低筋麵粉嗎?
@365d
7 күн бұрын
要高筋
@doriswong2751
7 күн бұрын
@@365d 明白,謝謝
請問老師,克=幾多毫升??謝謝你
@365d
6 күн бұрын
牛奶是一樣的 1:1
@suechan6287
6 күн бұрын
謝謝你,老師
是上下火嗎?
@365d
7 күн бұрын
是的
2克salt係1/4 tsp?
@365d
6 күн бұрын
兩克鹽大概是1/3茶匙鹽。 影片淨係見到我落咗¼茶匙嘅鹽,實質我再補多咗少少鹽。總之大家跟返用兩克鹽就OK了。