Crispy & Flaky “Heong Peng” with slightly sweet, malty, & caramel filling / 自制酥脆层次香饼,带有微甜、麦芽和焦糖般的馅料。
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- Опубліковано 30 лип 2021
- #biscuit #香饼 #Heongpeng
Homemade crispy and flaky layers Fragrant Biscuit "Heong Peng" 香饼 with slightly sweet, malty, and caramel filling.
One bite into it and you will have pieces of the flaky dough falling off.
Heong Peng ingredients,
Water Dough :
260gm All purpose Flour
75gm Shortening/ Lard / Cooking oil
20gm Sugar
2gm Salt
80-85 gm Warm water (+/-)
1.5 tsp Maltose
Oil Dough :
142 gm All purpose flour
92gm Shortening/ Lard / Cooking oil
HEONG PENG FILING INGREDIENTS 5 pcs.
2 tbsp Maltose
2.5 tbsp brown sugar (+/-) add more if needed depend own preferences
1/2tsp of shallot oil
Some deep fried shallot
Sesame seed
CRISPY SUGAR COOKIES FILING INGREDIENTS (B) 5 pcs
Sugar 40gm
App Flour 7gm
Black sesame
Maltose syrup :
Maltose 1/2 tsp + 1tbsp hot water
1. Put all the water dough ingredients in a bowl, stir and knead until it form a smooth pliable dough. Let it rest for 15 minutes. Weight the dough and divide into 10 equal portions. Set aside.
2. Put all the oil dough ingredients in a bowl, stir until well combine and smooth. Let it rest for 15 minutes. Weight the dough and divide into 15 equal portions. Set aside.
3. In a bowl, mix all the filling ingredients (A) together, mixed well. If the maltose is hard to mix with other ingredients add teaspoon by teaspoon of hot water or melt the maltose before mix. Set aside for later use.
4. Take one portion of water dough, shape round, flatten it , put a portion of oil dough on top of the water dough, seal it and shape it round. Use a rolling pin to roll the ball into a rectangular shape as evenly and as thin as possible. Roll it up like you are preparing Swiss roll. Turn the “Swiss roll” direction with the shorter side pointing at you. Use a rolling pin to roll it again in a rectangular shape as evenly and as thin as possible. Roll it up again like you are preparing Swiss roll. Use the rolling pin to flatten it.
5. Put a portion filling on top of the rolled dough, seal the edges, shape it round .
6. Brush a thin layer of maltose syrup sprinkle with some white sesame seeds. Bake in the pre-heated oven of 190 degree Celsius for 25-30 minutes.
How to have a better taste:
* if the fillings of the biscuits become hard after several hours, reheat in oven from 180c to 200c, bake in 2 to 3 minutes, next wait for 2 to 3 minutes to let it cool before serving you will have a soft gooey fillings again.
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look good
thank you😊
Hi thank you so much for sharing your experience,I just looking for this recipe 🙏 Indonesia
My pleasure 😊
Отлично выглядит... никогда не делала.... Спасибо
thank you, can have a try.😊
剛做了你的食譜 簡單又好吃 餡的甜度剛好 又香 跟賣的非常像 可惜爆醬了😂 一定會試雙層包法
Keni'x"s kitchen an sun heong peng ,.好吃 我 喜欢。Good job，😍😍💆🙋👌🏻👌👍👍👍👍👍👍👍👍👌👌👌👌❤️💚💙💛💗
😊thank you 🥰
Saya suka biskuit ini ...
Semoga saya bisa buat ... terimakasih resep nya
Sama-sama, terima kasih suka resepi saya. ❤️
Looks just like this one I used buy from Malaysia. Excellent! How I miss it now, due Covid-19, can't travel to Malaysia. I will try making at home. Thank you sharing the recipe.
Ya, we are in the same boat. I'm staying in aboard too. Tips don't put too much of filling and remember to seal the filling tightly prevent leakage.
Happy baking.
another tips - divide the dough 10 small portions for your fillings, 10 big portions for the skins. Used double wrapped method just like my Rotiboy/ Mexican Buns ua-cam.com/video/t1lOalxtJpk/v-deo.html this technique will prevent the leakage problem.
冷了会酱会流动性的吗？
不会。
I will try it's I'm from mauritius
Happy trying
Saya dikasih oleh2 sama adik ipar kue ini. Rasanya enak
😊 thank you for mencuba resipe saya. ❤️❤️
May I know the temperature of the warm water, please.
Using warm water is to "activate" the flour, right?
THANK YOU.
Yes, correct about 40 to 50⁰.
忘了說謝謝😂
You're most welcome.
Hi, can I substitute maltose with golden syrup. Tks
Better not, because golden syrup will not give the result as good as maltose.
Hi, what is the weight of each small dough for both the oil and water dough
Oil dough about 24gm each & water dough about 46gm each.
Hi what is the correct amount if I use vegetable oil instead of lard? I tried with vegetable oil twice with your stated receipe but it's not a success. And how long should I knead the water dough till smooth?
If you use vegetable oil suggest to add rougly about the same amount (+/-) as lard weight. Add the oil little by little you need to adjust your own because every brand of flour has different water absorption..if the dough is too dry add in more. It doesn't need to knead the dough too long just knead until it become a dough. Overknead the dough will form gluten on your dough will makes the outcome not crispy..just like bread. Hope these all may help.
@@kenixskitchen7639 but I add just about 45g of vegetables oil..the oil dough become very wet and does not form a dough at all. I don't even dare to add all in and I just add in more flour instead. I use plain flour. Is it correct?
You need to add in your all of your oil before mixing with water. Try to adjust the water if needed.
@@kenixskitchen7639 oil dough only flour plus oil right? This will become a very wet dough if all oil is mix with flour
@@changkimoy4665 yes then replace completely with shortening (also vegetables oil).
请问这个食谱到第二天或第三天了还能维持酥脆吗？或者有什么方法可以让他的酥脆持久呢？🤔
仍然可以保持松脆，只需用密封容器或密封塑料袋保存即可
您好，请问1.5T的麦芽糖是几克呢？谢谢
1.5茶匙，对不起我不知道多少克。
Shortening or lard is making crispy?tks
Definitely lard more crispy.
@@kenixskitchen7639 thank you so much .
I want see dry inside, thanks
Sorry i don’t get you.
你好， 想确认一下水皮里的油是75 克吗？ 好多啊， 我的面团变得很湿很软（我用食用油）。反复看了你的视频却发现你做水皮时是用猪油的，用食用油有什么差别吗？
谢谢
对于这个食谱，我将使用与猪油相同重量的油。 小贴士：当你做面团时，尽量不要一次加入所有的水。 一点一点的添加，每个牌子的面粉吸水率也不同。 一些品牌可能需要更多一些需要更少。 希望这些能有所帮助。
@@kenixskitchen7639 谢谢博主的回答。
我刚才酌量加点面粉进水皮和油皮 让他们成团，包好馅料后按照步骤进了烤箱。
现在出了第二个问题😂😂😂😂，烤到一半时间时，全部麦芽糖馅料爆流出来🤣🤣🤣🤣。（我包的时候有全部包好的）
现在我在苦笑的收拾。。好可惜，不甘心啊啊！请问有什么撇步让他们不爆皮而出吗。
谢谢你
您可以使用双包方法。 我的咖啡包用了这种方法。ua-cam.com/video/t1lOalxtJpk/v-deo.html
用一小部分面团包填料，然后使用更大的面团包装填料面团。
@@kenixskitchen7639 谢谢博主，我下次试试。
话说昨天瀑馅的香饼，还是解了我的馋～哈哈哈哈哈。
照吃！😂😂😂
My pleasure 😇
请问是烤箱的下层还是中层？？？
是中层.
Will the texture different if i use cooking oil?
I have finished all the lard😅
Yes it might. Cooking oil not as crispy as lard.
@@kenixskitchen7639 ok.ok. Then i may get lard for it. I like crispy but i don't use shortening.
Thank you 😍
My pleasure 👍🏻😊
@@kenixskitchen7639 tq
请向油75gm是几克
ai yan ong • 1 hour ago
75gm =75克
请问为什么我用食用油揉出来的面团没有像你视频里的面团这样柔软，而是硬硬的没有延展性像一团死筋的面团？
很可能你的面粉吸水率低，你可能需要增加你的水或油量。
@@kenixskitchen7639 原来如此！那要如何加量水和油呢？我的面团一开始要成团的时候是比较湿和粘手的一成团就变成硬硬的了
我建议不要把所有的水都加进去，分几次，最后保持20毫升。不同牌子的面粉吸水率不同你需要调整你的水量，如果需要可以增加或减少它. 是重要的提示，在成型前必须让面团休息, 希望这些都可以缓解您的问题。
@@kenixskitchen7639 非常感谢你解开了我的疑惑🙏我之后会再进行尝试！
💪🏻💪🏻💪🏻 不客气。
🤤 yummie...how can i buy your food...
Thank you, you can if you stay near by me. By the way I'm staying in Switzerland Basel.😊
@@kenixskitchen7639 wooow so you are chinese or switzerland?you stay at there because you maried with man from switzerland?
I'm chinese Malaysian, same as well as my husband. Migrated here since 11 years ago.
@@kenixskitchen7639 woow so coollll i can't speak english with well...berarti bisa bahasa indonesia?🤣
My english also not good. Bahasa Melayu pun sederhana sahaja.😅
Hi! is app flour=all purpose flour?
Yes correct!!!
Alrite, thx dear.. 👍
My pleasure 😇
想问为何2种馅?
谢谢
因为我老公不喜欢麦芽糖。
@@kenixskitchen7639 原来如此
请问，饼收藏数天后，内陷会变硬化吗？
会, 硬化大约会增加 30%
我做了，但失败了。我用猪油，封口黏来黏去，就是黏不上，烘焙时，馅料漏得惨不忍睹，把材料都浪费了。最后，全进垃圾桶，好失望。。。😭
听到这个我很难过，把面团分成 10 小份做馅，10 大份做皮。 像我的咖啡面包 ua-cam.com/video/t1lOalxtJpk/v-deo.html 一样使用双包裹方法，这种技术可以防止泄漏问题。
@@kenixskitchen7639 good idea.....谢谢您，学到了，感恩!🙏🙏🙏
No problem, 😊