番婆饼 | 薯粉饼 | 三种口味 | 入口即化的椰香传统年饼 Kuih Bangkit | Coconut Cookies | CNY cookies | 过年饼 [我的爱心食谱/小雁]
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- Опубліковано 25 лип 2024
- 今天呢要跟大家分享一款新年饼叫Kuih Bangkit,有一些人叫Kueh Bangkek,而中文名是番婆饼或椰香饼。它是一种很干的饼,不过碰到口水就融化了,有着满满的椰香味。这期我们就来分享制作三种口味的番婆饼!
▶制作番婆饼的几个要点 :
✅炒粉的目的是为了让粉里多余的水份蒸发掉。那么粉的吸水性就会变得更强,能吸收更多的椰奶油吃起来就会更香。
✅除了沙谷粉,我也有尝试用木薯粉来制作番婆饼。木薯粉的吸水性比较强,需要加多一些椰奶油才能揉成团。口感方面木薯粉就没那么绵密。不同的粉有它自己独特的气味,你可以试试看你喜欢哪个。
✅制作番婆饼要求浓缩的椰奶油,因为水份越少,饼干就不会变硬而达到入口即化的口感。所以购买时记得看清楚coconut cream哦。
✅打发蛋黄是为了让饼干在烤的时候能稍微膨发。那么饼干吃起来就会更疏松,轻轻用舌头按压就会松散掉了。
✅面团可以加不一样口味的粉末,口味方面要加多少粉就看你个人喜好。面团偏湿就加多一些粉,太干很难揉成团的话就加一点椰奶油。揉好的面团是偏干和偏硬的。
如果您喜欢我们分享的番婆饼食谱,欢迎分享给您的亲朋戚友哦~祝您有个美好的一天!
#我的爱心食谱 #番婆饼 #传统年饼 #年饼食谱 #椰香饼 #薯粉饼 #入口即化
😳不喜欢我的声音的话,这里有没说话的ASMR版本哦:
• Kuih Bangkit | Coconut...
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📃文字食谱
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🖨️ 打印这食谱或调整食谱的份量 :
bit.ly/3pqgjco
🔪 准备时间 :1小时
🍲 烹饪时间: 28分鐘
🍽️ 份量:大约60颗
🌱食材
- 240克 沙谷粉(炒过)(shp.ee/ipt5pk5)
- 1颗 蛋黄 (大约18g)
- 60克 糖粉
- 80克 浓缩椰奶油 (shp.ee/6bztvg5)
- 1/4茶匙 盐
- 1茶匙 紫薯粉 (shp.ee/88wayg5)
- 2茶匙 香兰叶粉 (shp.ee/3ynscn5)
- 3片 香兰叶
👉 番婆饼模具 (shp.ee/mdehwy5)
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We would like to share with you a new year cookie called Kuih Bangkit, some people call it Kueh Bangkek, and the Chinese name is Fan Po Bing or Coconut Cookies. It tastes very dry, but it melts in the mouth and has a full coconut fragrance. In this issue, we will share the making of three flavors of Kuih Bangkit!
▶A Few Tips of Making Kuih Bangkit:
✅The purpose of fried powder is to evaporate the excess water in the powder. Then the water absorption of the powder will become stronger, and the more coconut cream that can be absorbed will make it more fragrant.
✅In addition to sago starch, I also tried to use tapioca flour to make Kuih Bangkit. Tapioca flour is relatively absorbent, and you need to add more coconut cream to knead it into a dough. In terms of taste, tapioca flour is not so dense. Different powders have their own unique smell, you can try which one you like.
✅Concentrated coconut cream is required to make Kuih Bangkit, because the less water, the cookies will not harden and achieve a melting taste in the mouth. So remember to look carefully at coconut cream when buying.
✅The egg yolk is beaten to make the cookies rise a little while baking. Then the cookies will be looser when you eat them, and they will loosen when you press them lightly with your tongue.
✅You can add different flavored powders into the dough. How much powder you need to add to taste depends on your personal preference. If the dough is wet, add more flour. If it is too dry to form a dough, add a little coconut cream. The kneaded dough should be dry and hard.
If you like the recipe of Kuih Bangkit, please share it with your relatives and friends~ Have a nice day!
#MyLovelyRecipes #KuihBangkit #CNYCookies #CNYrecipe #coconutcookiesrecipe
😳If you don’t like my voice, here is a no talking ASMR version :
• Kuih Bangkit | Coconut...
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📃Text Recipe
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🖨️ Print This Recipe or Adjust Serving Size :
bit.ly/3suxXO8
🔪 Preparation Time: 1 hour
🍲 Cooking Time: 28 minutes
🍽️ Serving Size: about 60 pieces
🌱 INGREDIENTS
- 240g Sago Starch (fried) (shp.ee/ipt5pk5)
- 1 Egg Yolk (about 18g)
- 60g Icing Sugar
- 80g Concentrated Coconut Cream (shp.ee/6bztvg5)
- 0.25 tsp Salt
- 1 tsp Purple Sweet Potato Powder (shp.ee/88wayg5)
- 2 tsp Pandan Powder (shp.ee/3ynscn5)
- 3 pcs Pandan Leaves
👉 Kuih Bangkit Mold (shp.ee/mdehwy5)
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时间表 Schedule
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0:00 开场简介 Intro
0:40 炒粉 Frying Powder
1:59 浓缩椰奶油 Concentrated Coconut Cream
3:07 制作饼干 Making Cookies
7:08 心得分享 Tips Sharing
8:08 试吃和收场 Tasting & Ending
10:09 彩蛋 Easter Eggs
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🎼 Music by @OrangeHead
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📷 Videography Equipment
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Sony A6400 Camera With 16-50mm Lens
shp.ee/kbazqhk
Sigma 18-50mm f/2.8 DC DN Lens
shp.ee/uj9g6k5
Boya BY-BM3032 Microphone
shp.ee/vkkqb6r
Andoer Mini Tabletop Tripod
shp.ee/i3bsmjr
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❤ Follow Us
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Website : www.mylovelyrecipes.com/
ASMR Channel : @MyLovelyRecipesASMR
Facebook : / my.lovelyrecipes
Instagram : / my.lovelyrecipes - Навчання та стиль
🖨 打印和调整份量 : bit.ly/3pqgjco
🖨 Print and Adjust the Serving Size of This Recipe : bit.ly/3suxXO8
好吃入口即化,感恩分享教学清楚.谢谢
谢谢喜欢哦❤️☺️🙏
我看你的视频怀念以前的童年过年时,非常棒棒!
旧时的年味总是特别脓 ❤️❤️❤️ 谢谢你喜欢哦,祝你生活愉快。
謝謝分享🙏新年快樂
🙏🙏祝你新年快乐
感谢你的分享👍🙏
谢谢你喜欢哦 🙏😊❤️ 预祝新年快乐
這看起來好好吃
🎊🎉谢谢妳的分享。圣诞快乐哦!🎉🎊
谢谢你喜欢,圣诞节快乐哦 😃
谢谢您的分享👍🏻👍🏼👍
谢谢你喜欢,圣诞节快乐哦 😃
讲解清楚 有创意 谢谢分享
谢谢喜欢哦 🙏❤️☺️ 祝你虎虎生威
老师的样子很甜美及福气满满
谢谢你的赞美哦 😃❤️🙏 圣诞节快乐
哈囉,2 位很可愛捏 !🎹,謝謝分享,嚜嚜達 !
你好,谢谢你喜欢哦🙏😊❤️ 预祝新年快乐
Thank you for your recipe. I finally found the right one after so many years.
😊🙏❤️ glad you like it, wishes you have a great day ya.
小雁棒棒哒,这次露脸拍视频很不错哦!
谢谢你的支持和鼓励🙏🙏祝你假期愉快♥️
谢谢kuih bangkit的食谱,有时间来试做看看,merry christmas🎄🎆🎉⛄☃️❄️🥰
谢谢你喜欢,圣诞节快乐哦 😃
@@XiaoYen.AhSeng 你也是呀💕💕💕
你的视频介绍的很好。👍🏻也好可爱❤
呵呵,谢谢你的喜欢和支持哦 😊🫰
Wow! My all time favorite cookies. Thanks
You are welcome 😊
I like your video...very easy to follow esp with some tips. And thank you for adding englishfor ingredients
Glad you like it 🥰 Happy Holidays♥️
棒,very nice.
🙏❤️🙂 谢谢哦
解释的很清楚👍
🙏❤️☺️ 谢谢你,祝新年快乐。
@@XiaoYen.AhSeng 新年快樂
Great recipe and thank you
Glad you like it 🥰
首次看這頻道,好看!
谢谢你的赞赏🙏🙏
少見那麼甜美的博主,加油啊
谢谢你的鼓励,新年快乐♥️
Jia you my lovely recipes - the most reliable advice for recipes
Thank you so much for support ❤️😊🙏
讚-感谢分享 👍👍👏👏
谢谢喜欢哦 ❤️😊🙏
@@XiaoYen.AhSeng
傍晚好 感恩
感恩 晚上愉快 🤗💞🙏
“用头头尾尾做的”……“才不是呢,特地做给你的”……好sweet 😄。用炭火烤,太用心的实验了🙌🏻,不过应该没有人学得到,哈哈。
🤣🤣🤣 谢谢你看得那么仔细,哈哈哈! 因为,外面买没有炭火烤的番婆饼也好奇以前的人吃的是什么好滋味就试试做。烤出来比烤炉的更干,真的是一入口就即化哦!
Hi, i just want to tell you that i have tried your recipe and its work so well. my son said that is the best KUEH i have ever made. hahahaha. he is not a kueh person but he does like this kueh bangkit. Thank you so much for sharing the recipe and the tips. it did help a lot. keep up the good work. oh ya, i want to tell you. your house look like my grandmother's old house. you made me miss her already. love your channel and thank you so much.
Glad you and your family like this recipe. Thank you for coming back to tell us, this good vibes help us a lot🥰🥰🙏🙏
加油哦!
谢谢你哦 ❤️😊🙏 祝你生活愉快
终于等到你的番婆饼教学👍👍
如果新鲜榨出来的浓椰汁可以吗?
还有怎么可以判断番婆熟了没有
谢谢你的捧场🥰
我没试过哦,不过应该也是可以的。新鲜椰浆就建议用冷萃发避免煮太久而变质。一般上烤到有点裂开就熟了。
谢谢爱心分享,今天我终于知道真正制作方法了,我每次做的饼都不酥脆🙏
不客气,愿我分享的这个做法是你喜欢的口感☺️
hi, I’m from new york. love your recipes. make me miss all the good stuff back in malaysia. I’m going to make your kuih bangkit in a few days but I don’t have very sweet tooth. is your recipe already reduced in sugar or how much should I reduce? thank you.
Glad you like our recipes 🥰 this is already less sugar recipe, you can only reduce 10g sugar if you want, if more than that will affect the texture and taste.
MashaAllah yummy yummy super delicious looking very nice and tasty 🤩 mouth watering 😋 parfect prepared 👍🏻 awesome 👍🏻 ALLAH bless you ❤️ I wish you more success in future 🌹 good luck 👍🏻 stay connected with us my dear friend 🤗🥰💖🇮🇳
Thank you ☺️ wishes you happy new year ya.
@@XiaoYen.AhSeng welcome Happy New year you to dearest 🥰💖💐💐💐💐💐
New Year, better year.
Wishing you all the best!! 😬
Thank you, wishes for happy new year yam
老师这个食谱加了椰奶一定很香。老师想请问如果要做咖啡口味,是不是放咖啡粉就可以了?谢谢。
是的呢,如果你用即溶咖啡有奶精和糖粉你要少量制作品尝过再自行调整甜味咯。🙂
老师,你好年轻
哈哈哈,谢谢你 🤣
你好,我住在歐洲比利時,可否請教做 kuih Bahulu ,想念家鄉的古早味道.為何做出來會硬梆梆的
請指教,期待著你的視頻,謝謝
你好,我们今天的年饼食谱安排不到Kuih Bahulu了哦,不好意思啊。因为我们推出的食谱都是自己花时间尝试制作、实验、改良和总结一些心得后才推出的,所以需要的时间会比较久一点。🙏🙏
@@XiaoYen.AhSeng 謝謝回覆
我想请教下🙋🏻要是米有硰谷粉可以只用木薯粉做翻婆饼吗😅
可以的,口感比较硬一点味道有稍微不一样。你可以试试哦
跟着你的食谱做了,味道很好很香。只是好奇我做出来的口感很粉,就是一入口压一下就散成粉状了,几乎没有小块的、碎碎的渣的感觉。是因为沙谷粉的关系吗?这是你指的口感比起用木薯粉更绵密吗?因为通常吃外面买的,入口咬了是碎成粉+小小块再融化的嘛😂 纯粹好奇,因为我是第一次自己做,所以没有试过木薯粉的食谱。
沙谷粉没有咬劲的,吃起来就是粉粉的不用咬才能入口即化。
你可以试试木薯粉的食谱,或者5:5沙谷粉和木薯粉。看看是不是你喜欢的口感,味道和口感都是很个人的啦。😊
祝新年快乐
漂亮的小雁美女老师
谢谢捧场哦 ❤️😊🙏 祝你生活愉快
你好,我的粉炒到有"粉烟飘飘"但斑斓叶还没干透。请问是已经好了还要继续炒至斑斓叶干?谢谢
你好,我的方式是炒到斑斓叶能捏出脆脆的声音。
你好,我从未使用过椰奶油,也没煮过椰奶油,所以想请问约7:40你说的臭油味,过度加热和评论区里一名网友提问的问题(出油)这三种情况是代表提取浓coconut cream失败吗?如果是的话,有什么办法知道coconut cream提取失败了?
你好,煮到出油是明显看得到的失败,就一层油和一层白色。至于臭油味就要看你个人对那个味道的接受度了。
老师。。如果只做原味那个沙谷粉总共是放多少?
你好,沙谷粉放一样份量,能做大约60粒也是一小罐的份量。
老师,请问椰奶煮好后室温放凉就可以开始制作了吗?椰奶可以提前一个晚上煮吗?然后放进冰箱冷藏明早制作番婆饼?
你好,可以提前煮好/用不完也可以收冰箱。
谢谢老师这么快回复…谢谢…😀
请问哪里可以找到pandan粉?可以用新鲜的pandan汁还是pandan paste 来代替吗?
你好,可以到shopee买 shp.ee/3ynscn5
不建议用pandan汁,有水的话饼干会变硬。
@@XiaoYen.AhSeng 好的,谢谢你。
老师我想问一下 刚我做出来口感比较酥 那种酥是比较绵的 (不太会形容😄)就是它的脆度不是属于颗粒的感觉。
这口感是对的吗?
粉的分量我采取一般sagu 粉一半木薯粉。
你好,这个饼不是脆的,是入口后在口里会绵绵的化开。像你形容的那样。
你有吃过外面卖的吗?或是你觉得好吃的吗?
Boey 请问一半木薯粉一半sagu粉的成品口感会入口即化吗? 我想试试这样参粉方式
@@XiaoYen.AhSeng 做了几次还是用回木薯粉😄sagu 粉会有一种味道 不过这都是很个人口味的😄
@@joyceh7328 你好啊,我做了几次 最后还是用会全木薯粉呢 😄这个是我比较喜欢的口感
Ah at last meet with you at last. Your lovely voice match your pretty face. Thanks for your lovely recipes.
Thank you so much for your support and compliment 😊❤️🙏 wishes you have a great day ya
Hi. My oven is small. How do i keep the dough to bake in batches? Do i mold first? How long can the dough wait without turning bad? Thank you.
Hi, you can mold first then bake after the 1st batch is done. Or you can adjust the recipe here bit.ly/3pqgjco
@XiaoYen.AhSeng Thank you!
妳好, 请问盒装椰奶加热会有出油风险吗?
你好,我是用盒装的椰奶油coconut cream,小火短时间加热没有出油。如果是用椰奶coconut milk的话建议用冷翠法。
@@XiaoYen.AhSeng 谢谢妳,加油↖(^ω^)↗
老师。如果粉还温的时候做会怎样?谢谢
你好,粉的吸水性可能会不一样。做好的成品可能会变硬。
@@XiaoYen.AhSeng 谢谢老师。
请问老师,粉炒过不用放几天才能做吗?
不用哦,我们当天炒当天做也没问题。
Ok,谢谢老师的解答,感恩
不客气,祝你新年快乐+生活愉快☺️
请问可以收几久呢?
你好,密封收好的话可以收大约1个月。
Can I substitute sago starch with tapioca starch?
Hi, yes. But you might need to put more coconut cream. Because different starch have different water absorption.
@@XiaoYen.AhSeng noted. Tqvm
请问sago粉可以用sago粒打碎吗
你好,我没试过耶。不过要打得够细应该是ok的。
@@XiaoYen.AhSeng 好的,谢谢你
新年好,沒有模型的話應該怎麼做?謝謝🙏
新年好,没有这个模具的话也可以用饼干模具cookie cutter。再没有的话就用手搓圆按紧。大约一粒8克。
@@XiaoYen.AhSeng 謝謝妳的回覆😊
不客气 ☺️ 祝你虎力全开哦
老师身体后的衣车很有历史,要保留
会的呐 😊
请问在什麽地方?
我们在槟城哦
老师,请问用木薯粉和沙谷粉的口感有什么差别?我试过单单用木薯粉,口感是很干会黏嘴巴,是什么问题呢?
你好,视频里有说我个人对沙谷粉和木薯粉的看法了,感觉沙谷粉会比较绵密。至于干嘛,这款饼本来就要求很干的😂 你可以试试看用沙谷粉来做看。
@@XiaoYen.AhSeng 好的…谢谢老师回复
你好 我想做120粒的
材料方面能够请您让我知道吗?谢谢您!
你好,可以到我们的网站输入数量来调整食谱。或者把食材份量乘2。如果是第一次做的话,建议先从少量制作开始。
我之前做过了 是全木薯粉 但是感觉口感不是我想要的
想试下你的食谱😄
要做120颗
全部食材都是乘于 2 吗?
哦,是的,全部食材乘二,因为原本食谱做出来的份量大约是60颗这样。
面团分3份时,原味的要再加一茶匙沙谷粉 如果只做原味的要加几茶匙沙谷粉?
要依你的面团乾或湿来决定,因为椰奶油的浓稠度也影响面团。一般加2到3茶匙。
💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞
♥️🙏☺️