胡椒餅做法 How to Make Pepper Buns
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- 胡椒餅做法相傳源自於福建福州，臺灣人稱之為胡椒餅或福州餅，福州人稱之為蔥肉餅。不論是胡椒餅或蔥肉餅，都是當地著名的街頭美食或必吃的夜市小吃。臺灣的「胡椒餅」名稱的由來，除了源自其招牌的胡椒香味以外，也是由於「胡椒餅」與「福州餅」的臺灣話發音十分相近。
市面上常見的胡椒餅多以炭火及圓形鐵桶烤製而成。然而，其實我們也可以自己在家用烤箱自製，只要照著我們這裡的食譜與步驟，就能做出外皮酥脆可口、內餡香濃多汁的胡椒餅，不用大老遠跑去排隊，也能吃到幸福的滋味～
附註說明：
1. 片中描述的烤溫是指用溫度計測得的實際溫度。
2. 個人喜好是主觀的，臺灣的胡椒餅也不是只有一種做法。本片製作之胡椒餅是以臺北後火車站附近某家知名老店的胡椒餅為範本。
3. 我們這邊不採用油酥來製作多層次酥皮的原因如下：(1) 採用油酥製作的酥皮會比較容易吸收內餡湯汁而變得軟爛；(2) 不採用油酥能更加凸顯麵皮的麥香味；(3) 採用油酥的熱量較高；(4) 不採用油酥能大幅簡化製作步驟；(5) 我們自認為吃過最好吃的臺灣胡椒餅餅皮也是不用油酥的。
Taiwan's pepper buns or Fuzhou buns allegedly originated in Fuzhou, Fujian, where they are called "scallion and pork buns". Both in Taiwan and Fuzhou, they have become one of the most famous street snacks or night-market must-eats. They are called "pepper buns" in Taiwan not only because of the signature flavour of pepper, but also because of the similar pronunciations of "pepper" and "Fuzhou" in Taiwanese.
The pepper buns we bought on the street are usually made with a coal-fired big circular iron bucket. Actually, they can also be made with an oven at home. Just follow our recipe and steps, and you can make your own crispy and juicy pepper buns by yourself without joining the queues on the street any longer.
PS, all of the oven temperatures mentioned are actual temperatures.
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剛烤好，好好吃，終於做出記憶中的碳烤口感及口味道。謝謝您。
Guys, the dough is worth the wait. The best dough recipe I’ve come across on TH-cam. Thank you!
我照著做了，餅皮真的酥脆清爽，不過這個230度的烤溫對我來說高了一些，我降了溫度，也縮短一些時間，烤出來很棒，謝謝！！祝頻道蒸蒸日上！
謝謝你的祝福。不同品牌的烤箱功率不同，可自行視情況調整烤溫與烤的時間。😊
I have tried several recipes of this but yours was the yummiest. Thank you for sharing. My son loves it!
Thank you so much for the feedback. 😊
親愛的 謝謝妳無私分享好吃的食譜 非常實用😘
恭喜妳試做成功 😊😊😊👍👍👍
Danke, es schmeckt sehr gut.
Thank you for your excellent recipe. The buns taste is delicious.
Henning
Gern geschehen. I'm so happy to know you made it. Thank you for the feedback. 😊😊😊
謝謝你的食譜，我超愛這個胡椒餅 😋😋
謝謝您
我做成功了！非常好吃
多謝通報，恭喜 😊
I used chicken instead of pork for the first time. They tired out so yummy!
谢谢你们的食谱! 因为疫情关系我没机会买到猪油但是一样很好吃，share了视频给友人，友人也成功做出。
非常感謝你分享經驗與幫忙見證。😊😊😊
Absolutely devine! 😋
Ok I will try chicken meat and another pork meat. I'm sure pork one will yield juicer and smoother meat fillings but since I don't like pork so I had to make one with chicken for myself 😅
Thank you. Remember to tell me the result 😊
Hi I made them with pork this time and they tasted even better! Thanks!
Do you think if I I made half the recipe, I could shorten the baking time?
Congratulations. You can try shorten the baking time by 1 or 2 minutes. 😊
好
和福建的光饼好像呀，包上紫菜五花肉馅加胡椒，滚上芝麻，一甩贴到炉壁上烤，中学学校旁边有卖，好想念哟……
一樣的鄉愁與懷舊情懷～😊😊😊
讚👍
beautiful video!!!!
Thank you 😊
I know what I'm making this weekend
Did it work out well? 😊
請問麵團是放入冰箱還是冷藏庫
冷藏 😊
@@Cooking23s 謝謝
Do i bake the buns immediately after filling and rolling them in sesame? Don't they need to proof till double in size?
Yes, bake them immediately after filling and rolling them in sesame. Although it's called "pepper bun" in English, the texture of the crust is more like a biscuit rather than a bun.😊
@@Cooking23s Thanks for the quick reply, will try today. What do you think of the cook on stove top on cast iron pan then transfer to oven to finish baking method? Would that replicate the taiwan street market oven more?
I don't comment on other people's methods. Basically, if you follow my recipe correctly, I believe you can at least replicate 87% of the one you buy from a renowned Taiwanese pepper bun seller. 😊 Here's a proof ---- th-cam.com/users/postUgkxGhSQp52fpaoU3JuECewsCUWLbIazWVvg
Like
餅為何會在側面爆開？
包餡的手法可多練習，包的時候要儘量讓麵皮厚度維持均勻，例如，別讓肉餡或蔥把麵皮弄薄。😊
Do i really have to wait for 12 hours or can i just make it straight away?
You really have to wait for 12 hours 😊
很像上海的鲜肉月饼
謝謝你提供的訊息。😊
Hello, could I use pork belly or pork shoulder or pork collar or pork shank or pork knuckle? Thanks 😊
It's okay as long as the pork is not too fat. So, pork belly is a bit too oily to be used here. 😊
can i shorten the time to 6 hours instead of 12?
The smell and texture might be a little different in that case. You could try and see whether you like the results. 😊
请问一下。。我烤出来的饼外皮为什么像面包比较多啊😅😅请问是哪里出了问题
發過頭或烤溫不夠都有可能。基本上，如果有正確按照我們的配方與步驟，烤溫也沒問題，應該不會這樣。由於烤箱顯示的溫度不一定等同於實際烤溫，建議您另外放置一個烤箱專用的溫度計在烤箱內，以瞭解與監控實際烤溫。祝成功。
@@Cooking23s 我觉得应该是发过头了。。做好面团放在冰箱超过12小时。。请问怎样才是发过头呢？ 哪一个步骤呢？谢谢你的回复
麵團做好放冰箱冷藏的時間不要超過12小時哦，超過就會發過頭了。
另外的可能原因包括：1. 如果麵團揉得太久或揉到麵團溫度太高；2. 麵團揉好後沒有馬上拿去冷藏；3. 麵團分割之後靜置鬆弛的時間過久或室溫太高；4. 烤溫不足。以上情況都可能導致餅皮口感像麵包。
请问0.1克怎样换算成 teaspoon? Thanks! 还有1T 黑胡椒是1 tablespoon or 1 teaspoon?
1 teaspoon 大約等於 5ml，至於多重則須視什麼食材而定。0.1g 很少，無法用 teaspoon 衡量，所以我才會寫 0.1g。建議可以買一個精密一點的電子秤來用。另外，這個食譜中的黑胡椒粉是寫 1t （小寫的 t，也就是 teaspoon），不是大寫的 T (tablespoon)。1t 就是 1 teaspoon 的縮寫。祝成功 😊
@@Cooking23s thank you!!
嚼 嚼 嚼 的聲音很犯規～XD
面团可以放在室内温度吗？还是一定要放冰箱里?为什么要放置12小时啊?
可以，室溫放置1小時或發至1.5倍大時，即可照原本步驟製作，但如果採用低溫讓麵皮慢慢發酵，能讓麵皮更富有風味，且鬆弛得夠久，能包的餡就更多。有空的話，可以比較看看直接法和低溫發酵法的不同。😊
Can I use all purpose flour instead of bread flour?
Yes, you can if you like. But the crust won't be as crisp as the one made from bread flour. 😊
請問麵團從冰箱取出來時 需要先靜置退冰嗎？
麵團從冰箱取出後，直接進行分割，等壓扁後再靜置鬆弛。祝成功。
想問一些為什麼要用冷水搓麵團？
因為溫度會助發，但發過頭的口感會像麵包，就不夠脆了 😊
@@Cooking23s 謝謝， 又長知識了
Hello is there any way to replace lard?
You can use other kind of cooking oil insread, but the smell may be a bit different, and you may need to stir the meat with cooking oil for a longer time. 😊
美食二三事 Cooking23s thanks Merry Christmas and for the dough can I use butter instead of lard?
If you use butter, the smell and texture will be more like normal buns. 😊
美食二三事 Cooking23s oh I found lard 👍👍👍
請問白芝麻是熟的嗎？
因為會再烤過，所以用生的，比較不會焦掉。祝成功。
謝謝您
期待聽到您試做成功的好消息～😊
烤完為什麼會有肉汁漏出來
包餡的手法可多練習，讓麵皮厚度維持均勻，麵皮的收口也要務必密實捏合，也要小心麵皮的封口處別碰到肉餡，以免失去黏性、封不確實。😊
请问如果我可以把无烘烤的胡椒饼冷冻吗？可以保持新鲜的味道吗？
沒有試過用生的去冷凍，但我覺得生蔥冷凍過的味道真的沒有很好，建議烤過之後吃不完再冷藏，並盡快食用完畢。😊
冷凍會把一部分酵母殺死，所以不建議冷凍
請問，麵糰冷藏過夜的用意???謝謝
如果沒有冷藏操作的差別呢?
冷藏是爲了讓麵糰在鬆弛的同時延緩發酵的速度。鬆弛是爲了在包餡的時候能包進更多的餡料、不容易在烤的時候爆餡。如果不冷藏，過發（發酵速度太快）的麵糰吃起來會比較像麵包的口感。此外，放置一夜的麵糰也會散發類似老麵的酒酵香，風味更佳 😊
一定要用豬油嗎？
可依照個人喜好使用其它食用油，也可摻些香油，但香氣會不太一樣。豬油除了潤滑和香氣，也會讓肉餡凝結的更好，當然，可以用其它食用油取代，或摻一半的香油，只是若用液態油，攪拌要更徹底，全部水份都被肉吸收完再進冰箱冷藏，包製時才能較順利。 😊
Cooking23s 美食二三事 香港不知道那裡找到豬油呢
如果真的買不到，也可買肥肉來自己煸哦～😊
Cooking23s 美食二三事 謝謝建議！
bbtaaaa 一般烘焙店有賣，再唔係你切啲肥豬肉白獲炸或焗都會出豬油，仲熱果時係同一般油無分別，凍左放雪櫃就係豬油膏啦
皮有加酵母粉....冷藏12H...為何沒發酵???
首先，這餅皮並不需要發酵成麵包麵團那樣，所以請先確定是否真的沒有發酵；其次，如果真的沒有發酵，有可能是因為酵母活性不足（過期或其它品質因素導致），請測試看看酵母是否仍有活性（可自行 google 「測試酵母活性」的方法）。祝成功。
速發酵母跟大部分的酵母在低溫會進入休眠
基本上回溫到14度以上之前，短時間內很難察覺到麵糰發酵的現象
都看到灶爐了以為會用那個烤😂😂
用一般人家裡有的普通烤箱來示範才有意義啊～ 😊
you dont have to mince the meat, it's better you don't actually.
I only mince it roughly. The pork leg may be too chewy if you don't mince it at all. On top of that, the meat can absorb more flavours from the spices after being minced roughly.
干这不就是福清的光饼(虽然一直有人说是福州)但是胡椒饼的胡椒发音和福州的发音(闽东语，福清话)一样，为什么一定要说是台湾的
沒有說一定，這裡只是在解釋台灣稱之為胡椒餅的原因。
建瓯好像也有，不放芝麻压扁扁的里头只有五花肉。
人家爱说台湾就台湾吧，反正我们知道我们的带馅的光饼牛逼，不带馅的光饼夹糟肉夹辣芥菜不比肉夹馍差就行。
因为Up主是台湾人呀，台湾大街小巷都叫这个胡椒饼，她会用自己熟悉的叫法没有问题吧
真是太計較⋯⋯令人無奈！
动画食戟之灵里说台湾胡椒饼，难道你要挨个去争吗www