English recipe is below the Chinese recipe 复制食谱太难了,不知道为什么这次她没有给我们书面的食谱! 我写在这里,看看谁有兴趣。 馅料 :- 猪肉碎 500 克,加入冷却的姜葱 100 克热水,趁热揉搓,搅拌,慢慢加入至熟。 加入盐、酱油、浓酱、蚝油、雄鸡高汤、150克大洋葱丁,加入2大吨煮沸的韭菜或洋葱丁上,搅拌均匀,加入一些香油,搅拌均匀。 寒意。 面团:- 400 克面粉、4 克酵母、发酵粉、265 克 30°C 水,搅拌混合。 面团很粘,越揉越光滑,不需要休息,擀成大片,在卷上涂上猪油或油,就像瑞士卷一样。 It is so hard to copy the recipe, wonder why this time she didn't give us the written recipe !! I write it here, see who is interested. Filling :- Minced pork 500 gm add in cooled Ginger green onion 100 gm hot water and rub when warm, stir and add in slowly until done. Add in salt, soya sauce, thick sauce, oyster sos, ayam stock, 150 gm big onion diced and add in 2 T boiling onto diced Leek or onion then stir well and some sesame oil and stir well,. Chill. Dough :- 400 gm flour, 4 gm yeast, Baking powder, 265 gm water at 30 C and stir to mix. It is very sticky dough, the more you knead it will be smooth dough, no need to rest, roll out to big sheet and spread some lard or oil all over the roll up as Swiss roll.
謝分享,千层包,看来美味,美味,好吃,讚
这个包子味道很好的
Delicious and easy explanation... thanks for the wonderful recipe 😋
感谢亲的支持~🌹
English recipe is below the Chinese recipe
复制食谱太难了,不知道为什么这次她没有给我们书面的食谱!
我写在这里,看看谁有兴趣。
馅料 :- 猪肉碎 500 克,加入冷却的姜葱 100 克热水,趁热揉搓,搅拌,慢慢加入至熟。 加入盐、酱油、浓酱、蚝油、雄鸡高汤、150克大洋葱丁,加入2大吨煮沸的韭菜或洋葱丁上,搅拌均匀,加入一些香油,搅拌均匀。 寒意。
面团:- 400 克面粉、4 克酵母、发酵粉、265 克 30°C 水,搅拌混合。 面团很粘,越揉越光滑,不需要休息,擀成大片,在卷上涂上猪油或油,就像瑞士卷一样。
It is so hard to copy the recipe, wonder why this time she didn't give us the written recipe !!
I write it here, see who is interested.
Filling :- Minced pork 500 gm add in cooled Ginger green onion 100 gm hot water and rub when warm, stir and add in slowly until done. Add in salt, soya sauce, thick sauce, oyster sos, ayam stock, 150 gm big onion diced and add in 2 T boiling onto diced Leek or onion then stir well and some sesame oil and stir well,. Chill.
Dough :- 400 gm flour, 4 gm yeast, Baking powder, 265 gm water at 30 C and stir to mix. It is very sticky dough, the more you knead it will be smooth dough, no need to rest, roll out to big sheet and spread some lard or oil all over the roll up as Swiss roll.
原來破酥包的皮是這樣的啊🤔
以前有次在報紙地方版看到介紹一家賣破酥包的店,這是第一次聽到破酥包的名稱,看看開車要近一小時,有點遠,但剛好有朋友住那附近,就去拜訪一下,回程順便買吧!
等拜訪完朋友,離開時跟她說:我要去買破酥包。
她一臉疑惑:啊?為什麼要買"破書包"?🤨
不過,當時吃沒注意到皮,覺得好像和一般包子差不多😅
哈哈 是的 和🍇包子不一样 这是分层的 并且皮很松很软 ~
請問彩虹小姐,這個千層的做法,包子可以放冰箱等以後要吃再蒸嗎?
可以啊,要先蒸熟再冷冻哦
不用发酵👍
是的哦 ·
Nice… but what the magic no need to fermentation teacher?
属于半发面的 ~全发酵 层次就没有了 ~
美人做丑包子不可思议聪明温柔声音使人吃了美食更想睡觉,又不能减肥了
😄😄
我是第一个看的
😄
不一樣的人
感谢亲的支持~🌹