thank you so much! i tried your recipe and it works, the most moisture texture i ever achieved. I did tried other recipes but your is best. Thank you for sharing, best wish to you

Obrigada por traduzir. Vou tentar fazer 👏👏👏🌹

简直是艺术品 太美丽了！

感謝食譜分享👍 這個中秋，我來試試🥰

I did it and got the good result. Thank you for wonderful recipe.

Thank you for sharing! It is very lovely.

前幾天跟著試做了，非常成功👍很開心😊謝謝老師

@qiongcooking

3 жыл бұрын

不客气哈，也谢谢你的支持和反馈😊

教程清晰简单但仔细，明天试做。希望成功。谢谢分享。💗

感謝老師的分享，感恩！在疫情期間，跟著這個做，出來的成果美美的，很療癒！

Amazing!!! Thanks for sharing the beautiful recipe!!!

@qiongcooking

3 жыл бұрын

My pleasure 😊thanks for your support!

I love this recipe. Thank you, dear.

@qiongcooking

3 жыл бұрын

My pleasure 😊

Wow this is super amazing and colorful I would love to bake this for my little niece her birthday day is coming up she would love rainbow anything thanks for this beautiful video have a wonderful day♥️

@qiongcooking

3 жыл бұрын

Thank you so much 🤗

@shenachan8243

9 ай бұрын

@@qiongcooking if i just want white color , how to know that is finish?

這個食譜真的很適合新手 第一次做整個大成功 自己把蛋黃改成黑糖麻糬 用氣炸鍋 140度 12分鐘 大家都說好吃😄😄😄

@user-ln7hq3lh8j

2 жыл бұрын

應該附照片網址

@user-nq1vq1ei3e

2 жыл бұрын

氣炸鍋千層酥底部會熟?

@DarrenAZX

Жыл бұрын

新手也可以？我打算明天做，不懂会不会成功。可以用蔬菜粉代替色素吗？

@waguis1987

Жыл бұрын

請問氣炸鍋都可以？

Incredible creativity 😍

Awesome pastry!

Beautiful. WOW

這 四色 彩虹蛋黃酥 顏色實在是太漂亮了 ... 讓我學習 到 精緻的作法 超讚的+開心 🥰🥰🥰

Hello! Very Artistic and beautiful rainbow pastry. You have magic in your hands. Goodluck in all you do. Thanks.

Just made today, so pretty. Crispy and delicious pastry

@shaann8612

2 жыл бұрын

Hi, may I know did you fridge the water dough for 12hrs? Did it form the window panel stage after take out?

@joycelisa28

2 жыл бұрын

@@shaann8612 yes, i fridge the water dough 12 hours. It is firm after take out

Done it…. Really nice & easy recipe to follow…very delicious too…all your video is so simple yet so complete…

Wow, beautiful ❤

thank you for sharing this beautiful pastry....

@qiongcooking

2 жыл бұрын

My pleasure 😊

@user-dp3sx5qq5g

2 ай бұрын

老师，请问要怎么让它保持放到第二天都酥脆呢？

baked this last night turned out very nice and yummy..thanks for your recipe very clear and easy to follow.

多謝分享！顏色好靚👍👍

@qiongcooking

3 жыл бұрын

谢谢您的支持😊

颜值太高了。为您的创意点赞👍

今年製作了，十分成功💕💕，謝謝分享🥰

Amazing, really enjoyed watching 😍💖

@qiongcooking

3 жыл бұрын

Glad you enjoyed it😊

Wow 😍 It's very beautiful and special👍 thank you for recipe 🌹

@qiongcooking

3 жыл бұрын

Most welcome 😊

@farahnazbagherzadegan5470

3 жыл бұрын

@@qiongcooking thank you 🌹

Just tried this recipe today, it turned out amazingly well. Very flaky and yummy. Thanks for sharing the recipe.

@nattidainusa

6 ай бұрын

i am interesting this. Video too ,i was watched so many recipes so this it amazing

So beautiful 😍

@qiongcooking

3 жыл бұрын

Thank you! 😊

好美,好喜欢。你真棒,喜欢您的视频,講解得很清楚。謝謝分享。一定要试做。

@qiongcooking

3 жыл бұрын

不客气哈，也谢谢你的支持😊

太漂亮啦👍👍，大琼真是美食艺术家！

@qiongcooking

3 жыл бұрын

谢谢你的支持和鼓励😊

太梦幻了💯

請問如果我要做芋頭酥是不是在粉與豬油混合時即可加入顏色 柔勻即可？ 謝謝

OMG they are to die for.

@qiongcooking

3 жыл бұрын

😂

你好 大琼老師！ 1、請問酥皮用中筋麵粉可以嗎？ 2、如果油皮和油酥沒有用完，冰箱冷藏3、5、天之後再拿出來做彩虹酥可以嗎？ 謝謝🙏

我也尝试做了，纹路好美，好满意，谢谢老师

Hi! Can you please tell me if I can freeze them before baking if I want to make them in advance? Would the crust still be flaky?

謝謝分享，試做很成功

很勵害 啊！ 👍

@qiongcooking

3 жыл бұрын

谢谢您的支持😊

Amazing....👍👍👍🥰..and thank u for recipe...

Eyes are smiling and dancing after watching these colors. Ohhh 🥰woow🙏.

超漂亮，讚讚讚

实在太棒了！每一次的更新都带来惊喜，惊艳。谢谢你带来的视觉享受😍😍😍

@qiongcooking

3 жыл бұрын

不客气哈，也谢谢你的支持和鼓励😊

What I should to use, butter or margarine to replace LARD? Bcos we are can not consume some LARD. Big thanks for your recipi 🙏, and thanks for your feed back 😍😘. With ♥️ from Indonesia

非常漂亮，學會多一些小這千層酥的秘訣，謝謝妳，不知可有荷花酥的教材呢？好想到了解多一些

@qiongcooking

3 жыл бұрын

好的哈，我后面出哦，中式点心我很喜欢做

謝謝分享，做了超成功

大琼做出来的甜点永远都是很精致很好吃！我已经尝试了好多你的配方，都很成功！谢谢你的分享！ 这款甜点我有两个问题请教： 1）可不可以水油面在冰箱放好几天再拿出来做？ 2）可不可以用 Beef Tallow？就是提炼出来的牛油，但是不是 butter

@qiongcooking

3 жыл бұрын

不客气哈，这个水油面可以在冰箱冷冻保存，做的时候拿出来解冻再做，不能冷藏放好几天，面会发霉的，自己做出来的牛油可以做，我之前自己做过牛油火锅炼过牛油，这个就跟猪油是一样的，你等量替换就好

@queeniechow7153

2 жыл бұрын

@@qiongcooking 请问水油皮从冷箱拿出来后，大概需要多少时间解冷才能操作？如果没有猪油可以用有盐牛油或白油代替吗？谢谢🙏🏻

Wow its so nice enjoy watching exciting to make this

@qiongcooking

3 жыл бұрын

Thanks for your support❤️

Amazing!

@qiongcooking

3 жыл бұрын

Thanks for your support😊

You are amazing!!!!!👍🏼 July 14, 2021

Impressive!🤩

非常美，我也要試做一下

谢谢大琼的分享，过两天一定要试一试💪

@qiongcooking

3 жыл бұрын

也谢谢你的支持😊

@SChan-np7kv

2 жыл бұрын

老師你好真的不可思議，做得這么美的糕点。謝謝教導及詳細食譜。

nice.. love it💌

it looks perfect and beautiful👍💝👏💯🔔🔔🔔

@qiongcooking

3 жыл бұрын

Thank you so much 😊

Mksih resepnya. Salam kenal dari Indonesia

真美!我會试试。

很漂亮❤️

太美了😍😍😍

好喜欢妳的视频！每天都期待妳的更新呢…… 没有猪油可不可以用黄油？ 水油皮要用多少黄油？油酥面团要用多少黄油？

@qiongcooking

3 жыл бұрын

谢谢您的支持和鼓励，我继续加油出好的作品，你可以参考视频下方的简介栏，我有写换成黄油的量，水油皮面团里面黄油不变，油酥面团里面黄油要增加5-8g

So pretty! You are so creative! Thank u for sharing.

@sueywong5343

2 жыл бұрын

@

請問沒有豬油 可以用什麼油來代替呢☺️

Hi so beautiful recipe and looks so nice 👏👏👏

@qiongcooking

3 жыл бұрын

Thanks for your support😊

試做了。。。非常漂亮。好吃。 謝謝老師的分享❤️

很漂亮！這周未要來試做😋

@qiongcooking

3 жыл бұрын

谢谢您的支持😊

Hi. I tried to replace the color with matcha powder. Is it because the portion of cake powder is kept to 100gm which is not enough? Compare to the matcha recipe.

謝謝大瓊😁我做成功啦啦啦啦啦啦啦啦😁😁😁

a Taiwanese bakery near me makes these with a taro and chestnut filling. they are *incredible*

太美了❤

請問您秤麵粉或餡料時是否會扣掉上面的盤子的重量? 因影片3:10的地方看到含盤+鹹蛋+豆沙的總重量為 40g, 謝謝您!

Beautiful cake 👍👍👍👍👍💖💐👏👏👏👏👏

@qiongcooking

3 жыл бұрын

Thanks for your support😊

非常漂亮，巧手功。

@qiongcooking

3 жыл бұрын

谢谢您的支持😊

漂亮精致，声音也很舒服！👍

I live in Singapore. Concerned about the tropical climate would cause the lard or butter to melt while rolling out the 2 types of dough. After I rolled out 6 dough, shall I leave the rest in the fridge while working on one?

值得點鑽 特別用心 有創意

@qiongcooking

3 жыл бұрын

谢谢你的支持和鼓励😊

老师请问水油皮能够在当天就使用吗？

Hi thanks for the reply! Ur pastry dough has 100g cake flour and 50g of lard/butter. However you asked to divide into 4 pieces weighing 52g each. The weight seems different can you advise?

@qiongcooking

2 жыл бұрын

Sorry, I wrote wrong number in the video, please check the recipe below this video. It's about 37 grams for each.

@jennytung5897

Жыл бұрын

@@qiongcooking hi teacher, if I want to use purple potato powder for the coloring, how much should I put? And is the cake flour amount still remain 100g ?

哈喽大琼姐! 我好喜欢看你做中式甜点😍

@qiongcooking

3 жыл бұрын

谢谢你的支持哈，太高兴了，其实我也喜欢做中式点心，以后我会做更多的花样的

嘩！好正一流啊

您好～請問水油皮裡面的水換成鮮奶也會有同樣的效果嗎？

請問豬油可以換成發酵奶油嗎？份量要調整嗎？

老師手作彩虹千層酥實在是太美了中秋佳節也跟著老師做還可送朋友分享 感謝老師的不藏私😘

請問想製作少量，直接配方份量除2 做6顆 這樣可以嗎？ 烤溫時間需要調整嗎

彩虹酥比传统多一样做工夫多，时间长点，但是彩虹酥好美！

請問怎樣可以搓圓，我的形狀都好奇怪！還有放了雪櫃20小時，也弄不出膜，是太長時間了嗎？謝謝

SENCILLAMENTE HERMOSO Y DELICIOSO

你好!很喜欢你的视频。做了几款都很成功。想问问咸蛋黄是ready to eat的也需要先烤一下吗？会不会先烤过的咸蛋黄更好吃呢？谢谢!

@qiongcooking

3 жыл бұрын

不客气哈，我买的是熟的咸蛋黄，真空包装的，做之前还是要烤一下哦，不然你做出来就跟塑料一样，蛋黄不松软

@yb6676

3 жыл бұрын

@@qiongcooking 非常感谢!!下次一定先烤烤试试😊

OMG so beautiful. May I ask, how it turns out if replace lard with butter. Thank a lot

@eagle93616

3 жыл бұрын

I tried with butter before, I think it works just the same. but I did added more olive oil when first I took the dough out of the fridge

@tamnguyen-ef8fn

3 жыл бұрын

Thank you very much for your reply. Will try soon🧡

@qiongcooking

3 жыл бұрын

Thanks for your support, If you use butter instead of lard, the water oil dough will remain the same, and 60-63g of butter should be used in the pastry dough

@tamnguyen-ef8fn

3 жыл бұрын

@@qiongcooking thank you so much

@mayyinlam3741

2 жыл бұрын

@@qiongcooking how about sugar, is it normal castor or icing sugar?

我是新手，请问烤盘应该放在烤箱第几层？没有猪油可以用白油，份量是一样的吗？ 谢谢。

This is so cute! 👍👍❤️❤️😍🔔

@qiongcooking

3 жыл бұрын

Thanks for your support😊

謝謝分享~周末愉快

Looks good and simple.... A question.... Instead of lard can i use shortening for alternative?

可以用椰子油取代豬油？

做给家人吃，大家都说好吃！ 谢谢！

Wow looks so good. Can we use butter instead of lard?

@qiongcooking

3 жыл бұрын

Yes you can, just need change to add 60-63g butter in pastry dough.

@joelletan1551

2 жыл бұрын

@@qiongcooking Hi, will that be salted or unsalted butter? Please advise. thank you.

If I use shortening it will be the same amount as lard right?

*Very, very beautiful!* *AN ALTERNATIVE SUGGESTION:* As my beloved spouse is allergic to eggs, I think I would make these using a "popsicle cakes" baking mold to make round balls of chocolate brownies for the filling. Then, I'd use the same, *very elegant, rainbow-hued, puff pastry wrappings,* that made as you have so very well described and demonstrated. That way, my beloved can enjoy them, too! (Besides, *chocolate is **_THE FAVORITE FOOD_** around here!)*

@bonsaibaby8257

9 ай бұрын

Have you tried that yet? Sounds yum!

@hoa4204

8 ай бұрын

​@@bonsaibaby82578k

@user-cv1wu7yv2m

4 ай бұрын

∴.😅

請問豬油可以用什麼油代替？

請問豬油能換無鹽奶油嗎？