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- เผยแพร่เมื่อ 29 ก.ย. 2024
- 豆沙饼是槟城州一种非常著名的饼食也是大家熟悉的“淡汶饼”(葱油绿豆馅饼)。这道饼食是几乎所有外地游客到槟城一定选购的本地饼食之一。今天跟大家交流的这一份是传统的原味型，目前由于这道饼食受欢迎度高，商人为了提升品味，也想后研发出了很多种口味淡汶饼，包括榴莲口味，叁巴虾米口味，香叶口味，奶油口味，椰香口味等等，不过无论如何，为了迎合社会的需求，有些饼家也把原来的食谱修改，把原有用猪油改为食油，结果造成饼的皮酥脆和香味都有了变化，因为真确的传统是使用猪油的。这个饼食的制作工序不算复杂，只要大家详细阅读食谱后才开工制作，一般都是没有问题的。
Red Bean Cake is a very famous biscuit in Penang and is also known as the "Tambun Biah" (Scallion Mung Bean biscuit). This biscuit is one of the famous local biscuit that almost all foreign tourists who visit Penang love to get. The one I have shared with you today is the traditional original flavor. Due to its high popularity, merchants have also developed many new flavors of Tambun Biah to enhance the taste including durian flavor, sambal shrimp flavor, bay leaf flavor, cream flavor, coconut flavor, etc. However, in order to cater to the needs of the society, some bakers have also modified the original recipes and changed the original lard recipe to cooking oil, resulting in a crispy crust while also changing the fragrance because the real tradition is to use lard.
淡汶饼（槟城绿豆馅饼食谱）
Tambun Biscuit / Dou Sha Bing Recipe
～淡汶饼食谱 Tambun Biah Recipe～
(A) 绿豆馅材料 Ingredients for mung bean filling：
去皮绿豆畔四百克 - 400 grams of peeled mung beans
胡椒粉两克 - 2 grams of ground pepper
盐十一克 - 11 grams of salt
糖两百五十克 - 250 grams sugar
小红葱头十粒（去皮切碎）- Ten shallots (peel and chop)
食油一百克（七十克用来爆香葱粒）- 100 grams of cooking oil (70 grams are used to sauté the diced shallots)
(B) 饼皮做法 Biscuit Crust Recipe：
-水皮材料 Water skin/crust ingredients：
普通面粉两百五十克 - 250 grams of regular flour
白油或猪油六十五克 - 65 grams of white oil or lard
糖半茶匙 - Half a teaspoon of sugar
凉开水一百二十毫升 - 120 milliliters of cold boiled water
-油皮做法 Oil skin/crust ingredients：
普通面粉一百八十克 - 180 grams of regular flour
白油或猪油三十五克 - 35 grams of white oil or lard
食油三十五克 - 35 grams of cooking oil
淡汶饼刚出炉饼皮会比较硬的，要隔天回油后才好吃的哦。
Tambun Biah will be hard just after they are out of the oven.
好了，就介绍到这里，感谢大家的收看和支持，记得订阅我的频道，按小铃铛🔔以继续收看更多新视频。🙏🥰
Okay, that's all for now. Thank you for watching and for your continued support! Remember to subscribe to my channel and press the little bell 🔔 to continue watching more new videos. 🙏🥰
昨晚学做了,非常好吃！謝謝分享!
太开心了，虽然多工，但是值得的。❤️😘
想再請問可以用平底鍋烙餅嗎？謝謝您
我本身没试过，妳可以试试，试了让我知道怎样。👌
@@aprilylp7128 沒烤箱，用平底鍋適適看😂再和老師分享
好的，期待，希望妳成功！💪🏻
Hi April please include recipe in English, thanks.
Hi Cathy, thanks for your suggestion, I will add English subtitles in the near future 😊
Would definitely try this when I have your recipe. Thanks very much.🌹
请问这个食谱可以做多少粒豆沙饼
您好，大概23粒。
请问有一种像豆沙饼，里面包黑糖的，有人叫黑糖饼，请问你有食谱吗?
暂时还没试做过，等下回有做了好吃，再分享食谱👌
Good day everyone, just to inform that the English subtitles are available by clicking on the CC button and we have also included in the English translation of the recipe in description box below, please kindly take note 😊
Can you please share the recipe to us
请问馅炒太干了怎么办？可以加油吗？
可以的👍
請問什麼是白油
白油是人造植物油，英文叫shortening给饼皮酥的用处。
@@aprilylp7128 謝謝回覆
@@趙淑芳-x2c 不用客气
@@aprilylp7128 謝謝老師
@@趙淑芳-x2c 請問老師能不能教馬蹄酥？
看了就想吃
赞
谢谢分享
有空来我家看看
做的很棒的教学!值得收藏!加油
谢谢你，有时间不妨试试看。👍
👍
妳好可以教我们做黑糖香饼吗？没人教槟城的style please,,,🙏🙏🙏🙏🙏人在異乡回不去,好想吃
妳好，不好意思迟回复，黑糖暂时还没有试做过，等下回有做好吃的话，再分享视频。👌
隔着屏幕都闻到了味道 好想吃 好吃好吃 😋
谢谢你，有机会学做来吃。☺️
请问为什么到隔天我的淡文饼就不酥脆了呢？
一般都是這樣的，即使很有名的店家賣的都好，隔天都一樣不會酥脆了。
If I don’t want to use lard, can I use butter?
Hi, sorry for the late reply, if use butter the taste will be different. ☺️
我學做了，非常好吃，謝謝分享！
是啊，恭喜你！🙏🥰
可以要食谱吗？ 分量等等
您好，食谱已经写在目录了（Description) 。😊
@@aprilylp7128 看到了 谢谢