香饼/马蹄酥食谱Heong Peah/Beh Teh Saw/Maltose Pastry Recipe|麦芽糖馅，千层酥皮Maltose Fillings, Puff Pastry
Тәжірибелік нұсқаулар және стиль
#香饼 #马蹄酥 #麦芽糖馅 #千层酥皮
#HeongPeah #BehTehSaw #MaltosePastry #MaltoseFillings #PuffPastry
♦MaggieLee Kitchen 香饼Heong Peah Recipe: • 香饼 - 马蹄酥 - Heong Bang ...
♦蛋黄酥食谱|Salted Egg Yolk Pastry Recipe: • 蛋黄酥|咸蛋酥|月饼食谱|千层酥皮|2种做法...
♦酥皮挞皮食谱Pastry/Tarts: • Pastry/Tarts酥皮挞皮食谱
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♦ Oven: Electrolux 72L Built in Oven c.lazada.com.my/t/c.Y5Zedw?ur...
来自制从小吃到大的香饼/马蹄酥。外面是层次分明的千层酥皮，内馅也用了麦芽糖来制作，加了油葱白芝麻和棕糖，口味超香甜。新鲜出炉，稍放温，切开来外皮香酥掉渣，馅料浓郁流心效果，食欲大开。好香，满屋麦芽油葱香，好好吃。烤好放温最好吃。尝试了4-5次，用对方式，烤时终于不露馅了。感谢参考了”MaggieLee Kitchen”包裹方式。
要不露馅：
=水皮油皮比率要精准，水皮要揉面到位和休息足够
=包两次面皮
=抹面粉水收口防漏。
收藏方式：烤好放温后吃最佳。凉透收密封容器室温3-5天内吃完。吃前，toaster中火烤热，温吃酥皮脆回内陷回软，。
Let’s make Heong Peah/Beh Teh Saw/Maltose Pastry eaten since young. Outer layer is thousand layered puff pastry, the filling is made of maltose, with fried shallots, white sesame seeds and brown sugar, for added fragrance and sweetness. Freshly baked, let warm slightly, cut open, outer crust is so crispy till crumbs falling, filling is rich with lava flowing consistency, so irresistibly appetizing. Very fragrant, full of malt and shallots aroma, delicious. Best eaten warm. After trying 4-5 times, in the right way, finally no filling leakage when baking. Thanks for the reference to “MaggieLee Kitchen” wrapping method.
To prevent leakage:
= Ratio of water dough to oil dough should be accurate, water dough should be kneaded enough and rested enough.
= Wrap the dough twice.
= Apply flour water to seal seam to prevent leakage.
Storage Method: Best eaten once let warm after baked. Cool completely, stored in airtight container at room temperature for 3-5days. Before eating, reheat in toaster over medium heat, eat warm, crust return crispy, fillings return soft and flowing.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦ Ingredient 材料 (10pcs Heong Peah 香饼)
=Fried Shallot 油葱=
60g Shallots 小红葱
120g Cooking Oil 食用油
=Water Dough水皮 (20pcs=26g/pc)=
110g Warm Water温水
23g Maltose麦芽糖
300g All Purpose Flour普通中筋面粉
30g Caster Sugar细砂糖
3g Salt盐
20g Unsalted Butter (Soften) 无盐牛油（软化）
20g Shallot Oil 葱油
45g Vegetable Oil/Cooking Oil菜油/食用油
=Oil Dough油皮 (20pcs=12g/pc)=
180g All Purpose Flour普通中筋面粉
75g Vegetable Oil/Cooking Oil菜油/食用油
=Maltose Fillings麦芽糖馅 (10pcs=36g/pc)=
20g Shallot Oil 葱油
265g Maltose麦芽糖
55g Cake Flour低筋面粉
55g Brown Sugar 棕糖
20g Fried Shallot 炸油葱
20g Sesame Seeds 芝麻
2g Salt盐
=Flour Water面粉水=
3g All Purpose Flour普通中筋面粉
15g Water水
=Toppings 顶部布置=
Maltose Water 麦芽糖水 (6g Maltose 麦芽糖 + 10g Hot Water热水)
White Sesame 白芝麻
(Preheated Oven 190C/375F: 40-45minutes) (Halfway rotate baking tray to heat evenly)
(Top Bottom Heat, No Fan Force, Middle Rack)
(预热烤箱190C/375F: 40-45分钟) （中途转烤盘受热均匀）
(上下火，不开旋风，中层烤)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
Пікірлер: 201
=香饼切开来外皮香酥掉渣，馅料浓郁流心效果，食欲大开。好香，满屋麦芽油葱香，好好吃。烤好放温最好吃。尝试了4-5次，用对方式，烤时终于不露馅了。感谢参考了”MaggieLee Kitchen”包裹方式。 要不露馅： =水皮油皮比率要精准，水皮要揉面到位和休息足够 =包两次面皮 =抹面粉水收口防漏。 =收藏方式：烤好放温后吃最佳。凉透收密封容器室温3-5天内吃完。吃前，toaster中火烤热，温吃酥皮脆回内陷回软，。 =Heong Peah outer crust is so crispy till crumbs falling, filling is rich with lava flowing consistency, so irresistibly appetizing. After trying 4-5 times, in the right way, finally no filling leakage when baking. Thanks for the reference to “MaggieLee Kitchen” wrapping method. To prevent leakage: = Ratio of water dough to oil dough should be accurate, water dough should be kneaded enough and rested enough. = Wrap the dough twice. = Apply flour water to seal seam to prevent leakage. =Storage Method: Best eaten once let warm after baked. Cool completely, stored in airtight container at room temperature for 3-5days. Before eating, reheat in toaster over medium heat, eat warm, crust return crispy, fillings return soft and flowing.
@ErhuFood
Жыл бұрын
wow🤩🤩这个看起来太诱人了😍 皮酥脆掉渣，馅丰富美味！😋😋😋
@quenny0
Жыл бұрын
请问可以做ondeh 月饼吗？
@iwen777
Жыл бұрын
@@ErhuFood 谢谢你，很好吃，尝试做哦
@iwen777
Жыл бұрын
@@quenny0 哈哈，谢谢建议
@Jessthean
Жыл бұрын
谢谢你的分享，也请问一下可以教太阳饼吗？我做了2次都漏馅
Thanks for your clear instructions, step by step. Greatly appreciate your teaching. You have made baking sound fun 🙏🙏🙏
@iwen777
2 ай бұрын
Welcome ya . Thanks alot for your trust and continous support to watch my videos, really motivates me to make more videos
老師感謝你仔細教導祝福你的視頻越來越成功長長久久
@iwen777
2 ай бұрын
谢谢你的大力支持和持久观看哦，真的是我继续做影片的推动力哦，我的最新影片： 🌱🧅酥脆葱油饼食谱影片Crispy Scallion Pancakes video recipe: kzread.info/dash/bejne/pIGfpqOuYdDbfpc.htmlsi=EaxyRyOo9WghnZI1
非常详细的讲解。。。感受得到老师的用心。。。感谢您的分享🙏
@iwen777
Жыл бұрын
不客气，谢谢你看到我的用心哦，希望你们可以一次成功
你好,记得在蛋黄酥/咸蛋酥视频中,我有个請求能做馬来西亚香餅视频,终于有了香餅视频,如此细心的教方,非常感謝,我在此地印度尼西亞诚心祝妳全家合府健康,也祝这频道永远成长❤❤❤
@iwen777
2 ай бұрын
谢谢你的建议和大力支持观看哦，希望你能尝试做哦。
My favourite heong peah. Thanks for sharing the recipe and video recording. Gonna try baking it
@iwen777
Жыл бұрын
Welcome, wow great, you need to try this now
My favourite biscuit when I visit Malaysia usually grab a few packets back to SG now with your demo and recipe I can make my own and surprise my relatives and friends. Thanks so much
@iwen777
Жыл бұрын
Welcome, wow soso great , pls send me photo after making
😍哇塞！我的最爱！等会儿就去买材料。
@iwen777
Жыл бұрын
哇很好，加油做了拍照来看
感恩分享
@iwen777
Жыл бұрын
不客气，希望你尝试做
So yummy yummy and very amazing my friend
@iwen777
Жыл бұрын
Thanks so much, hope you can try
Thank you sharing…this recipe definitely remind me of HOME, KL, Malaysia. This is a specialty from Penang. Not runny fillings but chewy center. We like to flatten it so flaky pastry would not be all over the mouth. Will try this to cure my home sickness.
@iwen777
Жыл бұрын
Oh, I'm from penang actually, yaya actually this fillings will be set after cool down completely, you can flatten it abit before baking too, hope you can try it ya
Thanks for sharing 🥰😘
@iwen777
Жыл бұрын
Welcome, hope you can try
omg this is my favourite! being so far from home i really appreciate this video
@iwen777
Жыл бұрын
Oh wow so great, pls send me photo after making
Wow very nice 🌹🌹
哇T^T 看完太疗愈了。它的脆响声，做得好完美。👍
@iwen777
Жыл бұрын
哈哈，切开很疗愈，谢谢你呀，你也可以做到哦。
超赞👏👏👏
@iwen777
Жыл бұрын
谢谢你，尝试做哦
I am goin to try this recipe. Thank you for this recipe...
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍👍👍谢谢你的食谱！看起来真的很好吃！我一定会尝试的，我相信我会喜欢的！👍👍👍👍
@iwen777
Жыл бұрын
Welcome, thanks alot, pls try it and send me photo after making
Omg! My favourite.. Always buy it whenever I go Malaysia. 😀
@iwen777
Жыл бұрын
Oh wow so great, you can make it now, hahha, try it
look yummy
Wow. I never eat this . Maybe because i live in kampungg, so its difficult to get this kind of chinese pastry. Only eat tausa piah. I will definitely make this. Thank you. All your recipe is awesome. I alteady make your tausa pia and mochi. It soo goooooddddd
@iwen777
Жыл бұрын
Wow so talented ya continue to make more and send me photo after making
ชอบดูของที่คุณมากๆเลยค่ะ ถึงจะแปลไม่ออก อยากจะรบกวนพี่บรรยายอังกฤษพอจะได้ไหมคะ
Wow! Thanks for the tips! Will definitely attempt to make. Home made always the best 😋
@iwen777
Жыл бұрын
Welcome, oh yaya homemade always the freshest
今天做出来效果很好 谢谢老师用心的教导与分享 可是照片怎upload给你看🤣
@iwen777
Жыл бұрын
哇好厉害，可以发来我的fb messenger, facebook.com/iwen777
Definitely can never have this oozing consistency from store bought ones. This is amazing . Will make one day.
@iwen777
Жыл бұрын
Oh yaya, hope you can try this, coz only can be achieved while eaten warm
太厉害了 老师 😍👍❤❤❤ 比现买的好吃很多的感觉 找机会一定要试试 💯❤
@iwen777
Жыл бұрын
谢谢夸奖了。真的因为新鲜出炉饼皮还很脆又有流心效果
@victoriang1651
Жыл бұрын
@@iwen777 您的流心效果 太好了 ❤💯
@iwen777
Жыл бұрын
@@victoriang1651 哈哈，真的看了疗愈，尝试做
@victoriang1651
Жыл бұрын
@@iwen777 好的 🥰
@iwen777
Жыл бұрын
@@victoriang1651 加油，做了拍照来看
Thank you for yet another great effort …. Can I pre make the filling a day or 2 in advance? Thx!
@iwen777
Жыл бұрын
Welcome, hope you can try. Yes you can premake fillings, just wrap well to prevent dry and chill in fridge till use
I've never eaten Hong Peah before even though I live in Kuala Lumpur. I will definitely try this recipe. My kids would definitely love it. Can I bake it in a small pie steel or aluminium container? Just in case I don't wrap it right? I don't mind the shape. Thank you so much for this recipes, you've broaden my culinary menus 😅. Bless you and your family. ❤❤❤
とっても美味しそうで作ってみたいと思う挑戦してみたいと思います
谢谢老师的食谱，今天试做了，没有漏馅，味道好吃。我的馅料不知到为什么放凉了不能像老师的那样搓圆，有点难包。😁
@iwen777
Жыл бұрын
哇很厉害哦，做了拍照来看。可能不同麦芽糖浓稠度和不同面粉有不同吸水性哦。你以后可以尝试放馅料入冰箱冷却一下就硬些哦
哗，外面卖的都没有这样漂亮😍😍😍😍肯定比外面的好吃‼️😋😋😋😋😋😋🤤🤤🤤🤤🤤流出了的馅料太棒了，我的口水也跟着流出来了！😅😅🤤🤤🤤🤤🤤🤤🤤🤤感谢分享哦✌✌
@iwen777
Жыл бұрын
哈哈，谢谢夸奖了，尝试做哦，新鲜温吃时才能流心哦
@soundofheartrelaxation652
Жыл бұрын
@@iwen777 我说的都是真心话哦，您的手艺真的超凡啊👏👏👏👍👍👍😄😄
@iwen777
Жыл бұрын
@@soundofheartrelaxation652 哈哈，谢谢，你也可以做到哦
@soundofheartrelaxation652
Жыл бұрын
@@iwen777 😃😃🙏🙏🌹🌹
@iwen777
Жыл бұрын
@@soundofheartrelaxation652 😁😁
香餅做了好几次,非常香酥,不过油方面我改用猪油,因我各人最喜爱猪油香味,再次谢谢你,如願从賞香餅视頻
@iwen777
6 ай бұрын
太厉害了哦，做了拍照来看哦
@liekiawlie2966
6 ай бұрын
内蹈参放点乾的甜桔皮切碎搭在一起也很好吃,我们这里是有些賣这种口味的,只是我住于印尼首都椰加達很难找到賣香饼店家,每次回娘家遥远路途才有得買香餅
Thank you for recipe. Wanna try this. Btw, the molten lava on the towel is giving me anxiety! Haha!
Hello what can I used to replace maltose...it's kinda hard to buy maltose here..can I use corn syrup ?
Pong Pong pia .greeting from Medan Indonesia
@iwen777
Жыл бұрын
Wow thanks alot for your support, ya abit like pong peah, this one we called heong peah, coz added fried shallot
Thank you for uploading this recipe… have been looking this recipe for quite sometimes… ❤️❤️❤️ is there any substitutions for unsalted butter? Because my whole household not eating butter… 🫣🫣🫣
@iwen777
Жыл бұрын
Welcome, wow hope you can try, Can use equal amount of oil/margarine.
@stephanietjang2785
Жыл бұрын
@@iwen777 tried it last night and so success ♥♥♥.. They love the taste...
👍👍👍
请问老师，如果我要做15粒 是不是要根据食谱的分量乘除来计算呢？
哇塞 谢谢Wendy 我好喜欢这个 现在的任务是要去找麦芽糖！希望这里的亚洲店有卖
@iwen777
Жыл бұрын
哇很好，加油哦。做了拍照来看哦
@lisasavourey3621
Жыл бұрын
哈哈 好的 我尽量
@iwen777
Жыл бұрын
@@lisasavourey3621 很好，期待照片
可以用蜜糖代替麦芽糖吗？希望下次可以示范榴莲酥。谢谢分享。
@iwen777
Жыл бұрын
应该不能哦，因为蜜糖较水而且有点甜哦，麦芽糖没那么甜
so tedious to make lol❤ I will just do the eating part 😅🎉
❤👍
wow! Heong Peah looks so yummy,exp the crispy sound....drooling dy,no need to go Ipoh for Heong Peah dy, Wendy,the maltose water you add to the flour mixture is it warm or cold ,....Thanks Wendy for sharing!
@iwen777
Жыл бұрын
Oh ya, try it now. Do you mean the maltose water for the water dough? It is considered cool down to room temperature, not as warm anymore
@leeswantoh6878
Жыл бұрын
@@iwen777 noted with thanks
@iwen777
Жыл бұрын
@@leeswantoh6878 welcome, pls send me photo after making
老師,没有搅拌机,可以用手吗
If 2 water dough balls are used to wrap 1 oil dough ball, doesn’t it mean that only 10 oil dough balls are needed. If so, is the recipe for the oil dough correct or should it be halved? Thank you for your reply. Thank you for the amazing video.
@iwen777
6 ай бұрын
Nono, pls watch video again carefully, the recipe dy divided into 20g water dough and 20pcs oil dough and only 10pcs fillings. So for outer crust part, 1pc water dough wrap 1pc oil dough and roll into 20pcs of dough. Then for each pc of fillings, we use 2pcs of outer crust dough to wrap them, to ensure fillings won't leak. In the end total only make 10pcs of heong peah
May i know what do you by preheat!!! and for how long to preheat before baking? Thanks.
@iwen777
Жыл бұрын
Can directly use toaster medium heat to reheat few minutes till warm will do
你好，想请问，包两次，不会使内部的皮不熟吗？会不会太厚？
Could you pls explain, If eaten without preheat, does the filling will become solid/hard or still be liquid like in the video?
@iwen777
Жыл бұрын
The fillings will become less runny as it sets n cooled down, but not hard as rock those, will be like those store-bought, however still nice and sticky with loads of flavor
你好🙂请问这配方放凉后酥皮不加热还可以保持酥脆吗？因为一直很好奇外面卖的就算过了一段时间他的皮还可以像刚烤出来的时候一样酥脆🤔饼皮非常的干爽。
@iwen777
Жыл бұрын
烤得到位就应该酥脆哦。希望你尝试做哦
請問Wendy餡料的芝麻要炒過嗎？謝謝🙏
@iwen777
Жыл бұрын
要或不用都可以哦
I'm not good at making the pastry...can I buy ready made from store ie puff pastry? Thanku
Hi Iwen,I would like to ask why my water dough is quite hard after mixing for 20mins. It does not combine well with the oil dough after that and cannot be seal & the interior is uncooked after baking for a long time.
@iwen777
Жыл бұрын
This water dough has very low water/moisture content, thus tend to be quite tight after kneading for long. So need to make sure they are well rested long enough so that the gluten can relax before making. Also the dough is being wrapped twice. So be sure to bake them through, need to Preheat oven till reach desired temperature only can bake, best to check internal oven temperature with oven thermometer
请问wendy, 制做香饼对室内温度有要求吗？需要开冷气做吗？
@iwen777
Жыл бұрын
还好哦，不需要开冷气，不要太热即可
Hi Wendy, Thank you for this recipe, haven't eat this for long time. Can I substitute maltose with honey? Thanks
@iwen777
Жыл бұрын
Wow great, you can try it now, so sorry I think no, you cant use honey as substitution, since it will be really runny and sweet
@usoemyint8553
Жыл бұрын
@@iwen777 ု
@iwen777
Жыл бұрын
@@usoemyint8553 hope you can try and send me photo after making
请问老师 没有打面团的机器 可以用手揉吗 谢谢
@ahkuantan7455
Жыл бұрын
菜油可以换成猪油吗
请问油皮为什么要放 麦芽？
May I know what type of brown sugar? 😊
@iwen777
Жыл бұрын
Just ordinary brown sugar with molasses, light or dark brown sugar also can.
You mentioned in bowl add hot water, 20g shallot oil . Rotate to coat whole bowl. But you didn't mention how much of hot water to add in???. Thanks. Hope to hear from you soon.
@iwen777
Жыл бұрын
Oh hot water is not added in as Ingredient, but is placed in another big bowl of hot water underneath like hot waterbath, to give the maltose indirect Heat to soften only.
@janetlim8000
Жыл бұрын
Thanks
Can you teach us how to make Mo Lor So . Thank You .
@iwen777
Жыл бұрын
Mo lor so?do you have Chinese name?
@katherine4008
Жыл бұрын
@@iwen777 The pastry is like the traditional mooncake pastry ,the filling is green bean paste.
@iwen777
Жыл бұрын
@@katherine4008 oh I see
Like
Hi Wendy, can i reduce maltose & sugar for the fillings? if so, would it be too wet?
@iwen777
Жыл бұрын
You can reduce sugar but not maltose I think. Otherwise the fillings won't be runny
@samanthasim7239
Жыл бұрын
Tq. I've baked it today and it turned out so perfectly. Thanks for your detailed recipe.
@iwen777
Жыл бұрын
@@samanthasim7239 welcome, wow u are so talented, pls send me photo after making
请问菜油/黄油能换去shortening 吗？
@iwen777
Жыл бұрын
口感会不同哦，而且shortening 没那么健康哦
那塊布有得洗了
@iwen777
Жыл бұрын
哈哈😄是的，可是不止一块布，还有超多碗。希望你尝试做哦
老师，油皮部分你是用菜油，如果用shortening 可以吗？
@iwen777
Жыл бұрын
可以。不过柏油好像没那么健康。
@stellayong8597
Жыл бұрын
@@iwen777 哦 谢谢老师
請問可以用水麥芽嗎？
@iwen777
Жыл бұрын
不能哦，应该不同的，要用麦芽糖哦
可以用 手揉吗？
@iwen777
Жыл бұрын
我试过用手揉面，可是没那么有筋性，包馅容易开裂哦。如果要揉面要揉蛮久哦，因为这面团蛮干。
请问为什么外面卖的马蹄酥可以放3个月，你的就只能放几天？
真的很美，很想做，不过没有厨师机怎么办？
@iwen777
Жыл бұрын
谢谢你哦，没有也可以手揉面久些哦，不然就揉均匀后，包好放冰箱隔夜彻底松弛让冰箱自然饼皮也可以哦
@zixinchin1603
Жыл бұрын
@@iwen777 好的，谢谢你
@iwen777
Жыл бұрын
@@zixinchin1603 不客气，做了拍照来看
请问上海月饼可以不放奶粉吗？不放的话需要什么代替吗？或是人喝的omega奶粉可以吗？
@iwen777
Жыл бұрын
放了更酥更有奶香味哦。任何奶粉都可以
@joey2460
Жыл бұрын
@@iwen777 好的谢谢
@iwen777
Жыл бұрын
@@joey2460 不客气，做了拍照来看
請問棕糖是什麼糖，有替代的糖嗎？
@iwen777
Жыл бұрын
Brown sugar
之前有跟其他食谱来做，馅漏得一塌糊涂，皮又不酥不脆，很粗很硬。我一直都在找可靠食谱，但都没找到。谢谢老师今天的分享，一定一定会跟着做，因为我太喜欢吃香饼了。
@iwen777
Жыл бұрын
哦，好的加油哦，我的之前也漏得整盘。哈哈，加油，做了拍照来看
@user-xj6vw6xi9z
Жыл бұрын
@@iwen777 刚才做了，很成功，皮脆不漏馅，非常好吃，谢谢妳，感恩。🥰🥰🥰 照片messenger分享。
@iwen777
Жыл бұрын
@@user-xj6vw6xi9z 哇，太厉害了，很有天分，继续尝试做其他食谱
🙋♂️你好
@iwen777
Жыл бұрын
你好，尝试做哦
請問食譜是做20個還是10個呢？
@iwen777
Жыл бұрын
影片有解说了，做10个哦，因为每个饼需要包两层面皮，所以需要先分成20个面团。请仔细看完整个影片哦，加油
哇是厨师机耶👏🏻你以后制作面包时可以用它了😍不需要辛苦用手揉面了😂哈哈😃 对了那你是在哪买的❓ 它是什么牌子的呢！有几挡呢
@iwen777
Жыл бұрын
哈哈，真的可以了。开心。我在烘焙店买的。是KitchenAid Stand mixer,有10档
@wongsweetfong7319
Жыл бұрын
@@iwen777 哈哈谢谢你的回复我也想买一台
@iwen777
Жыл бұрын
@@wongsweetfong7319 哇很好，买了做了拍照来看
第一次看到做酥饼包两次外皮。为什么不放在板子上或者盘子上切？最后溜到毛巾上看着很不卫生，那么多糖也不容易洗。
@iwen777
Жыл бұрын
哈哈，我也是第一次做两层的，看到Maggie lee的食谱学习的哦。 用布垫底是为了让颜色更衬托给你们看哦，我就需要洗布很多次了哈哈
老師買了廚師機，以後就不會出用手揉的食譜了嗎？
@iwen777
Жыл бұрын
哈哈，其实也可以用手揉的，只是揉久些而已哦。哈哈一样的
roasted or unroasted sesame?
@iwen777
Жыл бұрын
I used unroasted white sesame
请问可以包月饼馅料和咸蛋黄吗？
@iwen777
Жыл бұрын
可以尝试做哦
@leeechyn6473
Жыл бұрын
@@iwen777 谢谢老师🙏
@iwen777
Жыл бұрын
@@leeechyn6473 不客气，做了拍照来看
@leeechyn6473
Жыл бұрын
@@iwen777 好的🙏🌹💕
@iwen777
Жыл бұрын
@@leeechyn6473 期待
玻璃和面比较好。
@iwen777
Жыл бұрын
玻璃碗吗？哈哈是的，可以看到底部
@lnsightsonlife
Жыл бұрын
谢谢！哈哈
@iwen777
Жыл бұрын
@@lnsightsonlife 不客气，尝试做
我看了 Maggie Lee的视频，为什么你的粉跟他不一样的，他都不需要揉面粉的？
@iwen777
Жыл бұрын
我有研究其他食谱和师父的食谱，觉得这个较好吃。揉面了更加可以包裹好哦。你可以试看哦
@zixinchin1603
Жыл бұрын
我是你的忠实粉丝，你的每一个视频，我都不会错过
@zixinchin1603
Жыл бұрын
老师，我做了香饼成功不过皮有点厚非常酥脆好吃。想问你有多的馅可以用来做什么？
请问全程如果用手搓可以吗？
@iwen777
Жыл бұрын
我试过用手揉面，可是没那么有筋性，包馅容易开裂哦。如果要揉面要揉蛮久哦，因为这面团蛮干。
I can’t mix onion with sugar and eat it .
請問:如果要做素食的，炸油蔥酥可以換成什麼食材?謝謝。
@iwen777
Жыл бұрын
不可以吃葱是吗？好像没有可以替代的呢，因为葱油味道蛮独特的
@middyhung3794
Жыл бұрын
蔥、蒜、韭菜都是屬於葷食。 那我就省略不要加了，謝謝您的回覆。
@iwen777
Жыл бұрын
@@middyhung3794 原来。我有听过卖素食面亲戚说他们用炸包菜切碎来取代油葱。你可以尝试看哦 好的，加油，做了拍照来看。
@middyhung3794
Жыл бұрын
@@iwen777 炸包菜，台灣這裡叫高麗菜，一般都是炒來吃。那可以試做看看，謝謝您🙂
Xie2
@iwen777
Жыл бұрын
Welcome, hope you can try
试做了两次都失败，好失望😞
@iwen777
Жыл бұрын
怎么啦？很多人做了都成功拍照来咯，你要确保慢慢包，记得用面粉水封口，一颗要包两层哦，继续尝试做，不要放弃。我影片后面有解释几个失败原因你看完整个影片，找出你失败原因哦