Heong Bang - xiangbing (香餅/馬蹄酥) secret recipe no cracks no leakage, popping malty caramel filling
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- Опубліковано 29 бер 2022
- #heongbang#xiangbing#香餅#馬蹄酥#糖酥餅
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Heong Bang - xiangbing (香餅 - 馬蹄酥) a traditional pastry in Asian, with sweet and popping malty caramel filling, very attractive with the golden color of outer skin, secret recipe with double-wrap method, no cracks and no leakage, especially freshly baked, so crispy and delicious that you can’t stop your mouth.
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Water dough：10 pieces
Cake flour - 300g
High protein flour - 45g
Lard / Corn oil - 100g
Caster sugar - 30g
Salt - 3g
Warm water - 100g + 1 tbsp maltose
Oil dough ：10 pieces
Cake flour - 180g
Lard / Corn oil - 60g
Filling: 10 pieces
Maltose - 7 tbsp
Brown sugar - 70g
Shallot oil - 1 tbsp
Fried shallot - 2 tbsp
Sesame seed - 2 tbsp
Thank you for sharing!
THis is my fav snack of all times!
Yummy banget pasti
Yummy.😋👍
Hi Maggie, if I can't find maltose can I substitute with golden syrup instead. Thank u
Yes, you can substitute with golden syrup
Hi maggie, I want to ask how long can it last in room temperature, thank you
Can keep in airtight container for one week, thank you for interesting.
hello, thanks for the video! I was wondering how long these are good for after baking? does the filling become hard after cooling? thank you :)
It is not hard after cooling, still a bit watery, please try the recipe, very tasty.
@@maggieleekitchen thank you! I certainly will, I have been looking for a good recipe for a long time and these look great :)
Hi Maggie, can I use all purpose flour instead of using cake flour
Yes, you can use all purpose flour .
Thxs for your information I'll try it later😁am sooo interested try making tis, 'fragrance pastry' by your video
Video says 20pcs but in the description box says 10pcs. So suppose to be 20 or 10pcs?
Please refer the video, there are total 10 pieces of completed biscuit, but the water dough are 20 pieces and oil dough are 20 pieces , 20 pieces is for double wrap, each biscuit used two pieces of dough to wrap.
Thank you for the explanation. Just wondering if there is a reason for double wrap?
Because the filling is very waterly, must use double wrap and put up side down, please follow step by step instructions.
Hi Maggie, May I know what is the weight of both water and oil dough each ball. Thank u
@@dianachoongchengtuan8568 I didn't weight the dough, if you want the weight, you can weight the whole water dough then you divided it.