豆沙饼,淡汶饼食谱|千层酥皮|咸香绿豆沙馅|Tau Sar Piah, Tambun Piah, Mung Bean Pastry Recipe|Puff Pastry layers
#豆沙饼#淡汶饼 #龙珠饼 #绿豆酥饼 #千层酥皮 #咸香绿豆沙馅
#TauSarPiah #TambunPiah #MungBeanPastry #PuffPastryLayers #SavoryMungBeanFillings #GreenBeanFillings
♦ 蛋黄酥食谱Salted Egg Yolk Pastry Recipe:
♦ 烧包食谱SiuBao, Siew Pau, Meat Puffs Recipe
♦酥皮/挞皮食谱Pastry/Tart Recipe Playlist:
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♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven
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.
今天来自制槟城著名的传统豆沙饼,迷你版也称为淡汶饼。做了又做,家人超爱两下子就扫完干净了。馅料采用了自炒咸香绿豆沙馅,这次用了电饭锅来蒸绿豆,不需长时间/隔夜浸泡也可以软烂成泥,超方便。豆沙饼千层酥皮是包在里面的,咬开看到千层分明的酥皮。抹蛋液和烤到位,颜色黄金酥脆,真漂亮,食欲大开。外皮香酥,千层口感丰富,加上绿豆沙馅隐藏暴香的红葱和芝麻,咸香喷喷,好好吃。新鲜出炉最好吃。
收藏方式:烤好新鲜吃口感最佳。烤好,凉透收密封容器,室温最好3-5天内吃完。要收更久就放冰库冷冻,吃前解冻,toaster中火烤热,放凉酥皮脆回,温吃。
Today let’s make Penang’s famous traditional Tau Sar Piah, mini version also known as Tambun Piah. Made again and again, family love them so much finish in blink of an eye. Fillings are made using Self stir fry savory Mung Bean/Green Bean Fillings. This time use Rice Cooker to steam mung bean, no long hours/overnight soaking required, also able to achieve soft puree, so convenient. Tau Sar Piah Puff pastry layers are being wrapped inside, can see beautiful obvious layering once bite open. Egg wash and bake till just right, will get golden brown and crispy crust, so beautiful, and appetizing. Crispy outer crust, rich thousand layers texture, plus fragrant shallots and sesame surprise flavors hidden in mung bean fillings, such savory fragrance and delicious. Best eaten freshly baked.
Storage Method: Best eaten once freshly baked. After baked and cooled completely, put in airtight container within 3-5 days at room temperature. To keep longer, store in the freezer. Thaw and toast over medium heat. Let cool till pastry crispy back and eat warm.
♦食谱=20颗豆沙饼=
=绿豆沙馅 (12克/份)=
90克 切半绿豆 (去皮)
155克 水
60克 食用油
30克 红葱 (剁碎)
60克 细砂糖
2克 盐
1克 胡椒粉
1.5克 白芝麻
=水皮 (10克/份)=
100克 普通中筋面粉
25克 糖粉
2克 盐
35克 无盐牛油(软化)
35克 水
=油皮 (6克/份)=
80克 普通中筋面粉
44克 无盐牛油 (软化)
1颗 鸡蛋
(上下火,不开旋风,中层烤)
(预热烤箱200C: 10分钟, 抹蛋液, 再烤200C: 10-15分钟)
♦Recipe=20pcs Tau Sar Piah=
=Mung Bean Fillings (12g/pc)=
90g Split Mung Bean/Green Bean (Remove Skin)
155g Water
60g Cooking Oil
30g Shallots (Minced)
60g Caster Sugar
2g Salt
1g Pepper
1.5g White Sesame Seeds
=Water Dough (10g/pc)=
100g All Purpose Flour
25g Icing Sugar
2g Salt
35g Unsalted Butter (Soften)
35g Water
=Oil Dough (6g/pc)=
80g All Purpose Flour
44g Unsalted Butter (Soften)
1 Egg
(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 200C: 10minutes, egg wash, bake another 200c: 10-15minutes)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
Soft Mung Bean Cake 软皮绿豆饼
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This mung bean cake is easy to prepare, no need to stir fry the filling, make puff pastry, not even need an oven. This is one of the Asian style cakes that I will make forever!
???? Recipe (Ingredients)
* Mung Bean Filling
200g Peeled Mung Bean
50g White Sugar
1g Salt
30g Butter
20g Condensed Milk ( Optional)
* Dough
250g All-purpose Flour
3g Baking Powder
3g Instant Dry Yeast
115g Water
10g White Sugar
30g Coconut Oil
* Preheat the Oven at 175°C (340°F) bake for 20 minutes and flip in the middle
???? Tips and Tricks
* Please use a scale for more accurate ingredients ratio.
* The bean filling ingredients need to be added right after the steaming completed. In this way , very easy to turn it into a filling dough.
* It is no need to knead the dough like making bread, strong gluten membrane.
* Freeze them if you can't finish. Thaw first and then microwave few seconds will make it perfect!
* If you use the green beans with skin, please refer this video for the filling
#MungBeanCake #GreenbeanCake
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夏天来了, 制作清凉解暑的绿豆饼, 就碗绿豆汤, 是不是想着都觉得心旷神怡!清新宜人!今天做的这款软皮绿豆饼, 无需开酥, 炒馅这些,追求快捷低脂低热量的同时保证饼皮的柔软。 相信你做过后也会把它列为一辈子都会做的糕点之一!不爱吃绿豆的就换成红豆或者椒盐的都可以哦!
#绿豆饼 #软皮绿豆饼 #不开酥的绿豆饼
软皮紫薯芋泥饼 也非常的好吃! 保姆级教程在此:
???? 食材
* 绿豆馅
200g去皮绿豆
50g白砂糖
1g盐
30g 黄油
20g炼乳 (选用)
* 饼皮
250g中粉
3g 泡打粉
3g 即发干酵母
115g 水
10g 白砂糖
30g 椰子油
???? 小贴士
* 做糕点也尽量用厨房称, 这样可以保证原材料的比例。
* 绿豆馅记得要趁热加入其他材料,热的时候绿豆很软所以才会很好的拌均匀。
* 饼皮无需揉出手套膜, 大致光滑即可。 面团里面的固态油不要省略。
* 如果吃不完可以冷冻保存。 室温解冻,然后微波几秒, 和刚蒸的没有两样!
* 如果用的时带皮绿豆可以参考之前一期的绿豆饼视频, 那一期的饼皮会更香一些因为里面加了酥油层, 都好吃的!
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