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 th-cam.com/video/t1lOalxtJpk/w-d-xo.html this technique will prevent the leakage problem.
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?
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
你好，请问水皮里加麦芽糖的目的是什么呢？是为了成品颜色更好看吗？加了麦芽糖会不会让水皮容易变干呢？
可以让皮比较脆不会变干
Keni'x"s kitchen an sun heong peng ,.好吃 我 喜欢。Good job，😍😍💆🙋👌🏻👌👍👍👍👍👍👍👍👍👌👌👌👌❤️💚💙💛💗
😊thank you 🥰
I will try it's I'm from mauritius
Happy trying
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.
look good
thank you😊
Hi thank you so much for sharing your experience,I just looking for this recipe 🙏 Indonesia
My pleasure 😊
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 th-cam.com/video/t1lOalxtJpk/w-d-xo.html this technique will prevent the leakage problem.
冷了会酱会流动性的吗？
不会。
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 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).
Saya suka biskuit ini ...
Semoga saya bisa buat ... terimakasih resep nya
Sama-sama, terima kasih suka resepi saya. ❤️
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。th-cam.com/video/t1lOalxtJpk/w-d-xo.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 😇
Shortening or lard is making crispy?tks
Definitely lard more crispy.
@@kenixskitchen7639 thank you so much .
Saya dikasih oleh2 sama adik ipar kue ini. Rasanya enak
😊 thank you for mencuba resipe saya. ❤️❤️
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
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.
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。
Отлично выглядит... никогда не делала.... Спасибо
thank you, can have a try.😊
🤤 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.😅
请向油75gm是几克
ai yan ong • 1 hour ago
75gm =75克
I want see dry inside, thanks
Sorry i don’t get you.
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
Hi! is app flour=all purpose flour?
Yes correct!!!
Alrite, thx dear.. 👍
My pleasure 😇
请问是烤箱的下层还是中层？？？
是中层.
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。
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
忘了說謝謝😂
You're most welcome.
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 th-cam.com/video/t1lOalxtJpk/w-d-xo.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, 😊
这配乐我受不了😂
请问，饼收藏数天后，内陷会变硬化吗？
会, 硬化大约会增加 30%