豆沙饼，淡汶饼食谱|千层酥皮|咸香绿豆沙馅|Tau Sar Piah, Tambun Piah, Mung Bean Pastry Recipe|Puff Pastry layers
ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2024
- #豆沙饼#淡汶饼 #龙珠饼 #绿豆酥饼 #千层酥皮 #咸香绿豆沙馅
#TauSarPiah #TambunPiah #MungBeanPastry #PuffPastryLayers #SavoryMungBeanFillings #GreenBeanFillings
♦ 蛋黄酥食谱Salted Egg Yolk Pastry Recipe: • 蛋黄酥|咸蛋酥|月饼食谱|千层酥皮|2种做法...
♦ 烧包食谱SiuBao, Siew Pau, Meat Puffs Recipe • 烧包食谱|千层酥皮|叉烧肉馅|SiuBao,...
♦酥皮/挞皮食谱Pastry/Tart Recipe Playlist: th-cam.com/users/pl...
♦ Facebook Page: / iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven c.lazada.com.m...
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
今天来自制槟城著名的传统豆沙饼，迷你版也称为淡汶饼。做了又做，家人超爱两下子就扫完干净了。馅料采用了自炒咸香绿豆沙馅，这次用了电饭锅来蒸绿豆，不需长时间/隔夜浸泡也可以软烂成泥，超方便。豆沙饼千层酥皮是包在里面的，咬开看到千层分明的酥皮。抹蛋液和烤到位，颜色黄金酥脆，真漂亮，食欲大开。外皮香酥，千层口感丰富，加上绿豆沙馅隐藏暴香的红葱和芝麻，咸香喷喷，好好吃。新鲜出炉最好吃。
收藏方式：烤好新鲜吃口感最佳。烤好，凉透收密封容器，室温最好3-5天内吃完。要收更久就放冰库冷冻，吃前解冻，toaster中火烤热，放凉酥皮脆回，温吃。
Today let’s make Penang’s famous traditional Tau Sar Piah, mini version also known as Tambun Piah. Made again and again, family love them so much finish in blink of an eye. Fillings are made using Self stir fry savory Mung Bean/Green Bean Fillings. This time use Rice Cooker to steam mung bean, no long hours/overnight soaking required, also able to achieve soft puree, so convenient. Tau Sar Piah Puff pastry layers are being wrapped inside, can see beautiful obvious layering once bite open. Egg wash and bake till just right, will get golden brown and crispy crust, so beautiful, and appetizing. Crispy outer crust, rich thousand layers texture, plus fragrant shallots and sesame surprise flavors hidden in mung bean fillings, such savory fragrance and delicious. Best eaten freshly baked.
Storage Method: Best eaten once freshly baked. After baked and cooled completely, put in airtight container within 3-5 days at room temperature. To keep longer, store in the freezer. Thaw and toast over medium heat. Let cool till pastry crispy back and eat warm.
♦食谱=20颗豆沙饼=
=绿豆沙馅 (12克/份)=
90克 切半绿豆 (去皮)
155克 水
60克 食用油
30克 红葱 （剁碎）
60克 细砂糖
2克 盐
1克 胡椒粉
1.5克 白芝麻
=水皮 (10克/份)=
100克 普通中筋面粉
25克 糖粉
2克 盐
35克 无盐牛油（软化）
35克 水
=油皮 (6克/份)=
80克 普通中筋面粉
44克 无盐牛油 （软化）
1颗 鸡蛋
(上下火，不开旋风，中层烤)
(预热烤箱200C: 10分钟, 抹蛋液, 再烤200C: 10-15分钟)
♦Recipe=20pcs Tau Sar Piah=
=Mung Bean Fillings (12g/pc)=
90g Split Mung Bean/Green Bean (Remove Skin)
155g Water
60g Cooking Oil
30g Shallots (Minced)
60g Caster Sugar
2g Salt
1g Pepper
1.5g White Sesame Seeds
=Water Dough (10g/pc)=
100g All Purpose Flour
25g Icing Sugar
2g Salt
35g Unsalted Butter (Soften)
35g Water
=Oil Dough (6g/pc)=
80g All Purpose Flour
44g Unsalted Butter (Soften)
1 Egg
(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 200C: 10minutes, egg wash, bake another 200c: 10-15minutes)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
今天来自制槟城著名的传统豆沙饼，迷你版也称为淡汶饼。做了又做，家人超爱两下子就扫完干净了。
=收藏方式：烤好新鲜吃口感最佳。烤好，凉透收密封容器，室温最好3-5天内吃完。要收更久就放冰库冷冻，吃前解冻，toaster中火烤热，放凉酥皮脆回，温吃。
Today let’s make Penang’s famous traditional Tau Sar Piah, mini version also known as Tambun Piah. Made again and again, family love them so much finish in blink of an eye.
=Storage Method: Best eaten once freshly baked. After baked and cooled completely, put in airtight container within 3-5 days at room temperature. To keep longer, store in the freezer. Thaw and toast over medium heat. Let cool till pastry crispy back and eat warm.
Wooo! I really going to try your recipe. How do I make sweet mung bean?
@@applez187 great, please watch entire video for mung bean fillings making above. You need to buy Split Mung bean without skin
@@iwen777 oh I mean sweet filling instead of savoury. Do I reduce the salt etc??
@@iwen777 by
@@iwen777 voly
The golden color looks very appetizing, I like red bean cake very much, thank you for sharing👍❤️
Great! FINALLY, I found a recipe with unsalted butter for the crust. I'll try to make them tomorrow.
迷你型的豆沙餅😍非常可愛
哈哈，真的可爱，小小颗，尝试做哦
按照视频学习做了，很好吃，视频讲解很详细，谢谢
好厉害，做了拍照来看
非常喜爱，吃个不停。谢谢你 Wendy
Very nice bread excelant
Wow, my favorite. Going to make this Thursday. Thanks Wendy
Oh wow so great, pls send me photo after making
thank , love from Cambodia
Welcome, thanks alot for watching too, hope you can try
Ok I will 😅
Nice video.
你真棒👍👍👍
哇。。刚巧上个星期才想要找这食谱。。太棒啦！🤗🤗🥰 好漂亮哦！好像外面卖的一样。。 😋 谢谢！一定会尝试做！👍
哈哈，谢谢你，哇好准，赶快尝试做哦
Hi, can you make a video with larger bun and no onions or shallots please? My mom is Buddhist vegetarian. Is there a way to not use icing sugar on the flour mix? I think my mom uses coconut oil instead of butter sometimes to make it healthier because me and my boyfriend don’t like using butter and don’t like it too sweet. Thanks.
我跟其他食譜做過幾次酥皮, 都很難在最後把他黏合, 但看見你在影片中的皮很有黏性, 你可知是什麼原因？謝謝.
请问淡汶饼为什么比一般的豆沙饼还要小粒呢？
老師那油可用花生油吗?
请问包陷料时那些纹路是向外还是内呢？
Hi, may I know what's the effect of reducing/increasing the water portion in the water dough? Your previous formula for siu bao has 60g water to 106g APF, this one has only 35g water to 100g APF. Appreciate your explanation 😊.
(
More water the dough tends to be more crunchy rather than flaky, this tausah piah crust should be rather flaky and softer and compared to siubao which is crunchier
請問不用蛋液刷表皮可用甚麼代替？
请教，中筋面粉与普通面粉有什么区别，谢谢。
普通面粉就是中筋面粉。
老師如果我加上咸蛋黃在那個時候加入？
请问老师 这个豆沙饼是咸的吗 做好了可以放几天 谢谢
是的，收藏方式在说明栏description box ，请查看
Hi Wendy, 如果不要用电饭窝可以用蒸吗？
普通锅蒸吗？可能要久些哦，电饭锅方便很多
Sie Sie laushe,,,,
请问去皮绿豆在哪里买得到？
在超市都有卖哦
…
Hi Wendy... I have been following you and now subscribe and join you.
I love your recipe and it's easy with your slow explanation . Thank you so much for sharing 😋❤ 💕 👍👍👍
Oh wow thanks so much for your support, means alot to me, hope you can try the recipes and send me photo after making
老師手艺無所不能,太厲害了,淡文餅家家戶戶都喜歡噢！💯💯💯👍👍👍🌅🌅😋😋😋
哈哈，夸奖了，真的，我做了几次，家人两下就吃完84粒
What about cutting it in half to see better the dough layers of spacing if it's perfect.
@titosarmiento8333 haha you can make yours and cut, take photo and send me to clear the cross section ya?
Nice video, I'm also a chef and love making cooking videos, you did a great job!😋😋😋😋
Oh wow, I'm so honored to have you watching and compliment, thanks for your support
Hi Wendy. Absolutely love yr video. Your explanation is so clear and yr voice so soothing. Well done!
Thanks alot, glad that you enjoy it, hope you can try it
老師，我在早兩天在朋友陪同下才能去買齊您配方的糧食，我第一次做把程序做錯了，但是我做完後朋友說很好吃，我這個沒牙齒的婆婆也吃得到，不太硬，酥脆的口感，真的是街上買不到的，太香了，今天又在做，感謝您呀老師!祝福您們一家老小也身體健康! 喜樂滿滿的!感謝您的分享哦!
哈哈，厉害，开心你们喜欢，做了拍照来看
thank you so much for your amazing recipe, i've baked it ystd and it was so delicious.
Oh wow good, please send me photo after making, glad u like them, make more
哗‼️这个是我槟城老家的土产啊‼️🤤🤤🤤🤤🤤🤤🤤🤤🤤感谢分享哦😀😀其他地方的都不怎么好吃😅😅😅您的很像啊‼️👍👍👏👏
哈哈，是的，也是我家土产。尝试做哦，好吃
@@iwen777
看似很简单又好吃的食品，看了您的视频才知道原来这个东西是那么大的工程啊😅😅😅😅😅过程很精密啊‼️每个环节都不能不准，不然........... 😁😁😅😅
@@soundofheartrelaxation652 哈哈哈，因为小颗可爱，所以精致，尝试做哦，上手就快了
@@iwen777 🤗🤗尽量吧😅😅🤭🤭🤣🤣
Hi Wendy! My mum enjoys watching your videos! And your voice is really soothing and calm 😆
Oh wow thanks alot for your support, means so much for me. Hope your mum can try this recipe together with you
我也赞同
@@chingcheewoo913 很好，做了拍照来看
@@iwen777 x gyddv rffy the
我做了純白豆沙和紅豆沙餡，沒蔥，挺像蛋黃酥，好吃又容易做。隔天餅皮也酥。小小一個兩口吃完，不會滿地掉渣。謝謝分享！❤
有机会试看... 好久没吃了。
几时会教pandan layer Cake /生日蛋糕/蛋糕卷/年饼....
很好，做了拍照来看
老师我一直都在找这个食谱，没有想到被我找到了。有机会一定做起来，谢谢老师
开心你找到了，希望你尝试做了拍照来看
Hi老师，我也跟你学做豆沙饼很好吃😋谢谢你👍👍👍👍🥰
不客气，哇厉害，做了拍照来看
Hello, I just subscribed to your channel. Many thanks to you for sharing this recipe, I was successful right at the first time. I make it once more right away because it is not enough to share with everyone in my family. Again thank you.
今天跟着你的步骤做，真的太好吃了，但是我的皮在碾压和包的时候会破裂，但并不影响好吃😋，谢谢，果断收藏
老师的食谱成功率很高赞👍，我也分享給朋友，他们都说赞👍
谢谢你，开心你们成功，做了拍照来看
哇！淡汶饼，我家人都喜欢，去槟城时肯定搬几盒回来😂😂，好棒，可以学做了，谢谢Wendy 的教学与分享❤️❤️❤️🙏🙏🙏
哈哈哈，是的，槟城著名的，现在可以自己做了
Hi Wendy your recipe is supered. It was delicious! My family loves it! Thank you so much for sharing. You are such a great cook! May God bless the work of your hands.
Thanks so much, so happy to hear you all enjoy it, pls send me photo after making. May God bless you all too
💯 amen to your prayer.
iwen,可以教我们槟城黑糖香饼吗,谢谢你
刚做了，尝试看，香饼/马蹄酥食谱Heong Peah/Beh Teh Saw video recipe: th-cam.com/video/pM6c09NMPT4/w-d-xo.html
谢谢分享，好爱这个食谱。已经做了两次，家里有老人第二次做了减糖减盐版还是很好吃😋
哇好厉害，做了拍照来看
Dah cuba...menjadi dan sedap..terima kasih atas tip2 berguna.
Wah, pandai, pls send me photo after making
呀這個家有綠豆哦!
謝謝用心製作，看著看著就流口水了🤤
谢谢你哦，哈哈赶快做来止口水
New subscriber. Thank you for the recipe.
Wah, thanks alot for your support, hope you can try
好喜欢她的视频，每次做都很成功！
Thank you share recepi my favourite ❤️ from malaysia 😊
Thanks so much, I'm Malaysian too, hope you can try
谢谢妳无私的分享，2个人互动交流很可爱。
不客气哦，两个人是指?
Thank you for recipe 😍
Welcome, hope you can try
I like the most....Sabah hard to get.. Thanks for sharing it....
Oh is it?it's ok, you can make it now
今天做了，很好吃，但是有点遗憾，我用的是390华氏，太低了，老师下次烤箱温度华氏多少也注明一下，非常感谢！喜欢你的视频，讲解的非常详细👍👍👍
Hi..Dear Iwen..yesterday I bake this yummy tausapiang .thks ..v.yummy my fly ❤️ it ..
Phi hành cháy đen thui vậy mà đăng lên TH-cam???
老师您好！谢谢分享！今天是试做了，非常好吃。谢谢您！有2个问题请指导：1，烤好后外层皮容易脱落。2，室温黄油与加热融化黄油，成品后有什么区别？请赐教，谢谢！
就开心你喜欢吃哦。
1.刚烤好外皮较酥，要等放凉了再动她他们哦。如果脱皮太厉害，也有可能是你的面团制作过程当中皮干了，要时刻盖好防干
2。一定要用软化牛油，不是融化哦，不然面团容易出油，不混合跟面粉，就导致面团干硬容易粉碎而不酥了。
@@iwen777 谢谢老师指导🙏
Always my favorite.. I can finish up to 40 balls in one time hahaha.. tq for recipe . I'll prefer buy and eat lol
最喜欢吃了，谢谢你的分享。一定会试做👍👍👍
不客气，哇很好，期待照片
不用牛油
可以改無鹽奶油嗎！
謝謝
Delicious look but beautiful Tau sar piah. Thank you for sharing your best recipe. Can l use shortening or
Pork lard instead of soft butter.
你好，请问在制作水皮和油皮的时候，需要开空调吗？吉隆坡的温度高，油皮会融化吗？
马来西亚天气很热，我看你的皮都出油的着，会有什么影响吗？
Resepnya gak ada bahasa indonesia
Salam saya dari indonesia
香喷喷好味味而且是專業人才做的更加好吃😋
哈哈，我不算专业哦，你也可以做到，尝试做哦
请问老师牛舌面团休息30mins 是從第一个开始计算还是最后一个？
做好全部后哦
Hi，请问绿豆沙馅可以提早一天做好，放进冰箱隔天才用吗？
謝謝分享
綠豆仁染色太厲害了
没字，不行
你好,请问酥脆的口感会维持多久呢？
Recipe is really good thank you for sharing.
Thanks alot, hope you can try and send me photo after making
@@iwen777 sorry I don’t have FB acct. are you on Instagram?
我老是破皮，但是不影响口感，层次也分明，就是包的时候不好看，怎么办
谢谢您的分享！豆沙饼，太好吃了。
不客气，做了拍照来看
请问老人家不吃牛油的话，可以用什么油替代？
可以用植物油代替，可是分量可能少些，口感口味不一样哦。尝试做看牛油不会有重奶味，很香而已
請問這種酥餅，可不可以先做好，放進冰箱過兩天再烤？
老师·豆沙馅做好可以收冰箱，一两天才做饼皮吗?
請問這個酥餅可不可以先做好，放在冰箱過兩點再烤？
Hai..can i replace butter with shortening at the oli dough?
一定試做👍👍
很好，期待照片哦
@@iwen777 一定呀
@@jojomark5911 开心
感謝分享
您使用的綠豆仁有點奇怪，洗出的水顏色太深，有點不正常，一般不會那樣，或許要注意一下喔！
啲綠豆仁應該係染咗色，我以前試過買過１次洗出離綠色水，於是我掉晒佢。
Nice recipe 😊👍👌
Thank for the instructions. Very helpful🥰
请问烤的时候，我可以涂牛奶来烤吗？
做好后可以放进冰箱吗？可以放几天？谢谢。
小巧可愛剛剛好，現在的人大都怕胖，小小顆剛剛好😊
👍👍👍❤️❤️❤️😋
You should post English on you show better ?
Tried and Love it use different filling. I like your recipes and it's so relaxing to make. Thanks.
So glad to hear that, thanks, hope you can try and send me photo after making
I really enjoyed watching your video.
谢谢老师分享金澄澄，很漂亮的槟城豆沙饼。
👍
谢谢你哦，哈哈黄金，你也尝试做哦
请问为什么我烤的酥饼全爆开了？谢谢！
Can i use dhal bean instead of mung bean. Are they same?
Oh they are not the same, texture and flavor might differ, but you can try though
I bought wrong bean but luckily still taste good.😁
So yummy food and very good my friend
老师，请问不放葱油和葱渣可以吗？
可以，就不像口味了哦
😼
Hope you can try
好好吃的样子😍
真的好吃哦，家人两下就扫完84粒了
我喜欢吃豆沙饼❤