烧包食谱|千层酥皮|叉烧肉馅|SiuBao, Siew Pau, Meat Puffs Recipe|Puff Pastry layers|Char Siew Meat Fillings
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- Опубліковано 3 чер 2021
- #烧包 #千层酥皮 #叉烧肉馅
#SiuBao #SiewPau #MeatPuffs #PuffPastryLayers #CharSiewMeatFillings #BakedPau #ShaoBao
♦ Salted Egg Yolk Pastry Recipe 蛋黄酥食谱: • 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/Tart Recipe Playlist: ua-cam.com/play/PL-.html...
♦ Facebook Page: / iwen777
♦ Instagram ID: iwen777
♦烤箱Oven: Electrolux 72L Built in Oven s.lazada.com.my/s.TrZm6?cc
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.
今天来自制传统烧包。千层酥皮是包在里面的，切开看到酥皮美美分明的千层。分两次来抹蛋液和烤到位，颜色黄金酥脆，真漂亮，食欲大开。外皮香酥，千层口感丰富，馅料软嫩加上青豆衬托颜色，好香，好好吃。新鲜出炉最好吃。 里面的叉烧肉馅可以根据自己喜好来调整，我今天用鸡肉馅(80%鸡腿+20%鸡胸)，你也可以用五花肉，油脂高肉馅更软嫩多汁哦。记得包馅料一定要收口粘合紧实，不然烤时容易漏馅。
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 traditional Siu Bao, Siew Pau, Meat Puffs. Puff pastry layers are being wrapped inside, can see beautiful obvious layering once cut open. Egg wash and bake them twice, will get golden brown and crispy crust, so beautiful, and appetizing. Crispy outer crust, rich thousand layers texture, soft moist tender fillings with green peas for color contrast, so fragrant and delicious. Best eaten freshly baked. The barbecued meat fillings can be adjusted according to your own preferences. I used chicken fillings today (80% chicken thigh + 20% chicken breast), you can also use pork belly. Higher fat meat preference yield more tender and juicy fillings. Remember that seams must be tightly sealed while wrapping, otherwise the fillings will easily leak out during baking.
Storage Method: Best eaten once freshly baked. After baked and cooled completely, put in airtight container within 3 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=10颗烧包=
=肉馅 (19-20克/份)=
125克 鸡肉/五花肉 (100克 鸡腿+25克 鸡胸)
10克 蚝油
5克 黑酱油
4克 生抽
1克 胡椒粉
2克 盐
0.5克 五香粉
1克 芝麻油
25克 细纱糖
15克 植物油
10克 蒜头碎
55克 洋葱碎
50克 青豆
2克 玉米淀粉
7克 水
5克 黑芝麻
适量水调浓稠度 (约15克)
=水皮 (21克/份)=
106克 普通面粉
15克 细纱糖
2克 盐
30克 无盐牛油
56-60克 水
=油皮(13克/份)=
80克 普通面粉
50克 无盐牛油
1颗 鸡蛋
白芝麻
(上下火，不开旋风，中层烤)
(第一层蛋液，预热烤箱190C: 15分钟,
第二层蛋液加白芝麻,再烤190C: 20分钟)
♦Recipe=10pcs SiuBao=
=Meat Fillings (19-20g/pc)=
125g Chicken Meat/Pork Belly (100g Chicken Thigh+25g Chicken Breast)
10g Oyster Sauce
5g Dark Soy Sauce
4g Light Soy Sauce
1g Pepper
2g Salt
0.5g Five Spice Powder
1g Sesame Oil
25g Caster Sugar
15g Vegetable Oil
10g Minced Garlic
55g Minced Onion
50g Green Peas
2g Corn starch
7g Water
5g Black Sesame Seeds
Enough Water adjust consistency (about 15g)
=Water Dough (21g/pc)=
106g All Purpose Flour
15g Caster Sugar
2g Salt
30g Unsalted Butter
56-60g Water
=Oil Dough (13g/pc)=
80g All Purpose Flour
50g Unsalted Butter
1 Egg
White Sesame Seeds
(Top Bottom Heat, No Fan Force, Middle Rack)
(1st egg wash, Preheated Oven 190C: 15 minutes,
2nd egg wash plus White Sesame Seeds, bake another 190c: 20minutes)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love - Навчання та стиль
想念烧包的味道,内部酥皮美美分明的千层+软嫩肉馅，好吃。
»叉烧肉馅可以根据自己喜好来调整，我今天用鸡肉馅(80%鸡腿+20%鸡胸)，你也可以用五花肉，油脂高肉馅更软嫩多汁哦。
»记得包馅料一定要收口粘合紧实，不然烤时容易漏馅。
»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。
Miss flavor of Siu Bao, Siew Pau, Meat Puffs. Beautiful obvious puff pastry layering inside + soft moist tender meat fillings, delicious.
»The barbecued meat fillings can be adjusted according to your own preferences. I used chicken fillings today (80% chicken thigh + 20% chicken breast), you can also use pork belly. Higher fat meat preference yield more tender and juicy fillings.
»Remember that seams must be tightly sealed while wrapping, otherwise the fillings will easily leak out during baking.
»Storage Method: Best eaten once freshly baked. After baked and cooled completely, put in airtight container within 3 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.
Bio
请问里面可以包加央进去吗? 饼皮做成加央角？
@@margaratekathramalla7431 ?
@@lizphang28 可以尝试做噢
非常清楚！我试了，家人都说好吃！！请问可以用猪肉吗？调味一样吗？
照着老师的视频做了千层叉烧酥包，好吃到家人个个都赞好，谢谢老师分享食谱。
Really love that you gave us the whole ingredients. Love this recipe
Thanks alot, hope you can success in one go, pls send me photo after making
Just finished baking! It taste better than I expected ! It’s taste different from using lard/shortening. The buttery smell so good!👏
Oh wow so good, please send me photo after making.so glad u love the taste
感恩妳的无私分享 ❤
第一次做就很成功！谢谢这么详细的讲解！太好吃了！
今天跟着你的步骤做了，很好吃 ！谢谢老师
一直以为烧包很难做。看来了你的食谱，敢敢试了，饼皮真的很酥脆。很有层次感。很成功。谢谢你。
Just tried to make it last night, it was super delicious. Kids loved it so much too.
今天才看到您的視頻，每個步驟都說明的好清楚，對新手來說太棒了！
喜歡老師講話的語速,是個愉快的學習過程
I did it last week and my family love it so much... Thanks for the recipe..
好漂亮 流口水了
講解的仔細，連克數都說得非常清楚，很讚
试做了很成功，谢谢食谱和详细解释😍
謝謝老師的無私分享，昨天做了非常好吃。
厉害， 做了拍照来看哦
I had tried your recipe many times with pork fillings, turned out so delicious.Thank you .
今天试做了，成功了。谢谢你这么详细的解释，真的是很棒的影片！
很厉害哦，谢谢你的支持和信任。尝试做了拍照来看哦
很親切的声音……非常好听也容易了解……👍👍👍……很清楚的講解
今天试做了，成功了，真的很香很酥~谢谢老师分享的食谱
好厉害，做了拍照来看，继续尝试做其他食谱
And I love it that you write the recipe in English 😀
看上去很有食欲，和传统的不同，这个酥皮做法口感应该非常不错，👍🌹真想吃上一大口。
第一次做烧包 非常成功 👍谢谢你👍
谢谢老师，我喜欢。见到流口水了。
Thank you for sharing your recipe that you made it looks so delicious and yummy, I love it!
Thank you so much I appreciate it for sharing your recipes I love it
Iwen you are awesome. Enjoy greatly for your detailed cooking demo. Thanks
Welcome, thanks for noticing the details, hope you can try, btw, im Wendy
昨天才想要到烧包，今天就看到你的视频了。那么巧。谢谢分享，老师做的烧包很美！
谢谢你，好巧噢。赶快尝试做o
老師，昨天照著你的燒包食譜做成功了，真的很香很好吃。
Linda obra de arte culinária! Vou fazer aqui no Brasil 🌻🇧🇷
烧包烧包我爱你！
谢谢老师分享卜卜脆，金澄澄的烧包，令人难以抗拒，垂涎欲滴！
👍
哈哈，谢谢你噢，希望你尝试做
will definitely give this recipe a try. looks delicious!
好仔細，好棒！
Many thanks for your generosity in sharing your recipe. Your video is very clearly instructed by you. I'll try to make the bao.
Wow!! My mum just bought some home, had it and decided I have to make this, thus discovering your video! Thanks for the detailed instructions!! Wheeee!!! 烧包，here I come!!!
I made your recipe and it comes out great. Thank you so much for your recipes. ❤
Thank you for always.
Looks amazing definitely going to give them a try
感謝分享 教得非常詳.謝謝你
I made this yesterday, it turned out awesome ; delicious, flaky and crispy.I dont understand mandarin but your tutorial is so clear, till weighing individual dough ,also baking instructions, very helpful for every beginners like me...TQVM
Oh wow so great, please send me photo after making. Glad u notice the details and can make it even u dont understand mandarin, as important tips n ingredients tips are all listed at video top left corner and description box
非常脆的烧包，加油，我好喜欢吃烧包我的最爱
谢谢你噢。希望你尝试做。
They looks so wonderful! I can’t waited to make them. Thank you for sharing your recipe!
謝謝老師分享，有成功！
Looks scrumptious..thank you for the recipe
Thanks a lot, hope you can try
Tried and love it. Yummy. Thanks for sharing.😍
食譜收藏咯，老師很喜歡看妳每个視頻，细节做法讲解得很清楚明瞭，很想吃一定會做 ,谢谢老師和爱妳哦👍😘💐
我的最愛謝謝你的分享😋😋👍
哇很好，赶快尝试做噢
讲得得清楚谢谢分享🙏
不客气，尝试做来吃噢，做了拍照来看
Tq Iwen for sharing and the detailed explanation😍
好棒啊！谢谢您
不客气，希望你尝试噢
Thanks the tutorial Wendy❤❤❤
Welcome, hope you can try,
满多程序 懒得试做，但出来的效果肯定会心满意足的
你可以尝试噢。没想象中的复杂噢。哈哈，很多人做了成功拍照来了
Your workmanship is artistic, you did a great job
Thankyou for sharing the recipe n providing English subs 👍🙏
I made it today. It turns out goooood. Thank you for the recipee. Sure will make it again next time
Thank you so much for sharing your experience I'll try.💯👍
Thanks for sharing your best recipe.
Welcome, hope you can try it
一定要学着这个烧包😘👍
Lovely crispy pastry
Thank you for SHARING recipes my new friend
Welcome, hope you can try
I like char siu filling. Thank you.
i already make this last week and the taste is realy good. and today i wanna make again. thanks for the recipe 😍
太棒了。我做成功了。谢谢你
我很喜欢老师讲解的很清楚🙏声音很好听🙏
哈哈，谢谢你噢。希望你尝试做
Amazingly delicious.
我做成功，食谱很赞哦，很好吃😋，烘焙时屋里满满的香味。爱上它，会再做。谢谢妳的用心及讲解❤️
老师我放不了照片。但是我的烧包是流口水及开口笑😀
谢谢你 讲解的很仔细 你的声音太好听了!
哈哈，夸奖了，谢谢你噢。希望你尝试
Good taste👍👍👍I like it, Yummy😊🤝👌tq for your recept 🙏🙏🙏🥰😘💞🌹, 谢谢您的分享Iwen，您很有爱心👍👍👍
Look delicious, thanks
Looks yummy.. Love it 👍👍
🥧看起来很好吃哦🥧❣️
谢谢你，尝试做噢
我有用这个餡来做蒸的包子也很好吃
Thank you for recipes 🙏🏻
Welcome, hope you can try
@@iwen777 ?
做了，外脆内酥 谢谢你的食谱
good น่ากินมากๆ
Thanks for your recipe 😘
Welcome, hope you can try
thanks for your recipe
Dear Iwen, well done. Love it
Love your recipe Eii
Siew pau look delicious...tasty..yummy..wish you success and good health
I love it 😋🥰and so delicious
I like this tutorial. Thank you for sharing the recipe
Welcome, hope you can try
?
感谢分享，👍👍👍
I appreciate the english translation for the recipes. Thank you! -Silvia NY
Wau ! so nice !
Thank you very much for sharing your recipe.
May God bless you .
With love from Malaysia.
Thank you , I’ll try this it looks great
This is probably one of the best videos I have seen. Even though I can't understand Chinese, I can follow the instructions. Your demonstration is excellent. Thank you for sharing.
Oh wow, thanks so much, I'm so honored, all important tips are written in English and chinese on top left corner of video and description box, pls check it out. Please send me photo after making
Thanks for the recipe, I prepared it and it is delicious a rich and different flavor.😆
Look so delicious!! Thank for sharing.
Yaya, yummy.Welcome, hope you can try and send me photo after making
?
Looks amazing
Thank u for sharing. You're really awesome.
Welcome, hope you can try
I will try this ..tq for sharing..❤️
Oh wow great, pls send me photo after making
真的很好吃，希望我能学会
谢谢你，你一定可以噢，很多人做了拍照来看很成功噢
美味谢谢分享👍
不客气，尝试做噢
真香呀😋
谢谢你，希望你尝试做噢
今天試了一下，居然忘了放黑芝麻，還是很香！成功！感謝分享🙏
哇厉害，做了拍照来看
昨天用这个食谱制作烧包，成品非常美味，比在外购买的还好吃。做好的烧包在瞬间就被吃光！在此向你道谢。
来自沙巴的谢谢谢。
I dont understand chinese and dont speak chinese. But i understand as crystal clear of your instruction. Tqvm.
Iwen 姐姐! Keep it all !
这个我喜欢😋😋👍👍
谢谢你噢。赶快尝试做
Wow, yummy 😋👍
Thanks a lot, hope you can try