3個竅門告訴你❗️酒樓大廚的詳細食譜大公開,自製流芯奶黃包成功💯,驚人的好吃,沒有花錢就學到製作技術【阿栗食譜376】

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2024-12-07
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Ali'skitchen阿栗的厨房YouTube
食譜: 包子12個 1杯=200ml 麵團: 約45克*12個 中筋麵粉320克(2+2/3杯) 玉米澱粉10克(5小勺) 糖30克(2大勺) 泡打粉3克(1小勺) 酵母3克(3/4小勺) 牛奶180克(3/4杯+2大勺) 豬油15克(1大勺) 咸蛋黃流芯奶黃餡料: 約35克*12粒 咸鴨蛋黃90克 (170°C烤5~6分鐘) 玉米澱粉15克(2大勺+1小勺) 奶粉15克(2大勺) 吉士粉12克(2大勺)(沒有可以不放) 牛奶75克(5大勺) 白糖120克(8大勺) 無鹽黃油120克(8大勺) 吉利丁片9克(冷水泡軟) 開水上鍋, 大火蒸10分鐘 關火靜置4分鐘 Recipe : Buns✖️12 1cup=200ml Dough: 45g*12 All-purpose flour 320g(2+2/3cup) Corn sta...
食譜: 包子12個 1杯=200ml 麵團: 約45克*12個 中筋麵粉320克(2+2/3杯) 玉米澱粉10克(5小勺) 糖30克(2大勺) 泡打粉3克(1小勺) 酵母3克(3/4小勺) 牛奶180克(3/4杯+2大勺) 豬油15克(1大勺) 咸蛋黃流芯奶黃餡料: 約35克*12粒 咸鴨蛋黃90克 (170°C烤5~6分鐘) 玉米澱粉15克(2大勺+1小勺) 奶粉15克(2大勺) 吉士粉12克(2大勺)(沒有可以不放) 牛奶75克(5大勺) 白糖120克(8大勺) 無鹽黃油120克(8大勺) 吉利丁片9克(冷水泡軟) 開水上鍋, 大火蒸10分鐘 關火靜置4分鐘 Recipe : Buns✖️12 1cup=200ml Dough: 45g*12 All-purpose flour 320g(2+2/3cup) Corn starch 10g(5 tsp) Sugar 30g(2 tbsp) Baking powder 3g(1 tsp) Instant Yeast 3g(3/4 tsp) Milk 180g(3/4 cup+2 tbsp) Lard 15g(1 tbsp) Filling : 35g*12 Salted duck egg yolk 90g (170°C bake 5~6 minutes) Corn starch 15g(2 tbsp+1 tsp) Milk powder 15g(2 tbsp) Custard powder 12g(2tbsp)(optional) Milk 75g(5 tbsp) Sugar 120g(8 tbsp) Unsalted butter 120g(8 tbsp) 9 grams of gelatine sheets (soaked in cold water until soft) Boil water in a pot, Steam over high heat for 10 minutes Turn off the heat and let stand for 4 minutes Tips: ❣️Allow the dough to rest for 10 minutes in the middle of kneading, then knead for another 1 to 2 minutes to make the dough smooth. ❣️ Knead the dough and pre-shape it into 12 small dough balls Seal well and let rest for 20 minutes Roll out a small round piece with a diameter of 8 to 10 cm The smooth side faces outward, and the closing edge must be pinched tightly. Plastic surgery to make it taller ❣️ dough Raises 1.2~1.5 times the size Reference room temperature 20°C, ferment for 30 minutes Depending on the room temperature, you can adjust the fermentation time specifically. Do not raise too much (the buns will easily collapse). ❣️ Soak the gelatine in cold or ice water until soft. When adding it to the butter and milk liquid, a temperature of about 60°C is more suitable (approximately enough that you can touch it with your hands and it is very hot, but not too hot.)
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