YM 學識做蛋撻 UK走路爸和囡囡真開心! By the way YM, the type of flour the chef referred to is called “soft wheat, low protein flour for biscuit, pastry and cake”. On your next attempt, try using (solid) “Ghee butter or clarified butter” to give the pastry a more nuttier flavour. These ingredients should be available in UK supermarkets.
Whilst the chef uses margarine and vegetable shortening, maybe due to lower costs, both are known to easily transform and become trans fat when heat is applied, which is a very unhealthy fat. Hence in my other comment, I’ve suggested the use of ghee or clarified butter, for extra flavour in the pastry.
Street foods are mostly unhealthy, we all knew that. Remind that the title is about re-establish the original taste of the local food overseas and this is not a healthy food channel. Your healthy suggestions were very nice, however I don't think your suggestions could still retain the original taste, defeated the purpose of this video.
Sometimes for 低筋麵粉 you will find "pastry flour" instead, which I think work better than cake flour (since they have slightly higher gluten amount than cake flour but still less gluten than general all-purpose flour, and are more designed for pastry like the pie dough for the egg tarts).
港式曲奇皮蛋撻 10個份量
蛋撻水：
68g 糖
180g 水
3隻蛋
40g 淡奶
檸檬黃 超級少
雲呢拿 超級細滴
蛋撻皮：
45g糖
17.5g 花奶/奶
227g 低筋麵粉
22.7g白油
113.5g孖油
*（若冇白油及孖油則用植物牛油 135g）
想個詳細步驟可以我哋ig/fb睇下☺️
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爆江對住Sybil同奇比真係兩個人黎😂
倒蛋撻果下差咁句「哇屌好撚熱呀」😆
😂😂😂😂
句句都有連接詞
爆江好温柔🤣🤣🤣
支持爆江重開均香！加油啊！
重開bomba仲好
@@makadrian7969 咁又唔洗
@@makadrian7969 不了，kibi 自己都有channel
以前真係好好睇, 一去不返
多謝爆江師傅同Sybil🙏🏻
多謝爆江師傅同米紙！好玩，搞笑又食到香港嘅味道，正！
好野，英國都整到家鄉的味道 😍🤩🤩🤩🥰
多謝米紙，爆江師傅為離港香港人搵返家鄉味！
#米紙 #均香餅家
呢個係一個好有意義嘅動作，好多外國嘅香港人都好掛住香港嘅食物但係外國又食唔到，所以神還原係好犀利有好窩心，
正喎！蛋撻😍 多謝米紙和爆江師傅！試用下呢個食譜整🤩thanks
熱辣辣嘅蛋撻配香噴噴嘅奶茶係一絕嘅港式下午茶! 我都特別鐘意食曲奇皮! 睇落唔算太難整, 可以一戰😋
#米紙 #神還原 👍
期待你作品～～
多謝米紙，拍呢類片，幫一班思鄉既香港人，多謝你地。
低筋麵粉 Cake Flour
中筋麵粉 All Purpose Flour 或 Plain Flour
高筋麵粉 Bread Flour
Google下再買 唔係咁難者
好多人識上網，但唔代表識用search呢個功能架😂
Cake flour係美國叫法，而且英國唔興用低筋麵粉，所以超級市場一般都係冇嘅。點解我知？因為我有Google囉
@@Jeffffrey0902 點會冇呀，sainsburys tesco 一定有
@@johnny3824 我確實行暈你所講既兩間都搵唔到, 反而Amazon有,但極少選擇。
Cake flour 都唔係度度有, 通常買中筋之後番屋企自己溝粟米粉做低筋
最愛酥皮蛋撻, 一定要新鮮出爐趁熱食!
識食 😋👍
正！
支持 #米紙。多讚好 留言 分享。唔好skip片中廣告。可以按廣告商連結了解多啲。
YM 學識做蛋撻 UK走路爸和囡囡真開心! By the way YM, the type of flour the chef referred to is called “soft wheat, low protein flour for biscuit, pastry and cake”. On your next attempt, try using (solid) “Ghee butter or clarified butter” to give the pastry a more nuttier flavour. These ingredients should be available in UK supermarkets.
蛋撻很正，香噴噴，很多人去到外國懷念食物，我也很喜歡食
好好睇既一個系列
頭先唔首播唔知發生咩事，無得同大家一齊傾住睇，大家依家睇到嗎？一齊喺呢個留言傾下計：P
個嘢壞咗呀😅replay ok la👌🏻
嗚嗚… 睇唔到 live, 唔狗狗豬之後要搞個 gathering 一齊睇 live
重播都要等一陣先睇到
今日係RUclips問題，其他CHANNEL都有其他小問題出現
今日RUclips 係怪怪地，我頭先睇其他channel 直播，睇睇下人數變咗"XXX人正在等候"
以前有個好似叫"爆江工房"教人整面包
雖然冇睇過以為扮，原來係堅餅佬
但白油應該係指"酥油"
我記得高溫氫化呢個過程會產生致癌物
自己整就唔好用啦
多謝師傅
靚啊介紹蛋撻😍，又學到新冷知識關於蛋撻。我估如果整酥皮蛋撻可能太難因為要用豬油，不過睇完片都好太餓，想即刻食翻幾件。
期待之後神還原繼續介紹其他食物🙌🏻💪🏻
支持米紙，支持爆江！
神還原系列正呀！真係勁掛住香港啲野食！
我之前特登係香港寄左啲蛋撻鐵模果黎
等我下次跟依個食譜整下先😍
支持爆江！！！！！！
九味人生！飯後一撻!满足了
想聽爆江再唱髪如雪
好正😊
呢個節目好有意思！！ 撐米紙
均香餅家終於重開!!!!!
在英國也掛住香港的小食如蛋撻，現在外可食到好感動
白油 = Crisco
孖油 = Margarine
低筋麵粉 = Cake flour
Whilst the chef uses margarine and vegetable shortening, maybe due to lower costs, both are known to easily transform and become trans fat when heat is applied, which is a very unhealthy fat. Hence in my other comment, I’ve suggested the use of ghee or clarified butter, for extra flavour in the pastry.
Street foods are mostly unhealthy, we all knew that. Remind that the title is about re-establish the original taste of the local food overseas and this is not a healthy food channel.
Your healthy suggestions were very nice, however I don't think your suggestions could still retain the original taste, defeated the purpose of this video.
Sometimes for 低筋麵粉 you will find "pastry flour" instead, which I think work better than cake flour (since they have slightly higher gluten amount than cake flour but still less gluten than general all-purpose flour, and are more designed for pastry like the pie dough for the egg tarts).
😍😍正呀！繼續表達訴求：魚肉燒賣🙏🏻🙏🏻
好耐無見過爆江
希望可以搵到北角鳳城嘅廚師整佢地嘅焗西米布甸，最好唔好係蓮蓉餡因為海外好難買/貴🙈我有朋友未走果陣耐唔耐會買一底當係comfort food，而自己就係同舊朋友食飯時不可或許嘅甜品，所以一直想完美重現呢樣食物……
收到～我地試下：）
我估係講緊點相炒蓮蓉餡，可能識整月餅都可能識整。
靚女講野把聲幾好听又流暢！
睇唔慣咁樣樣嘅爆江 🤣
thanks Sybil thanks 米紙
thanks 江爺😆
正呀! 蛋撻一定超好味.
哇 爆江呀‼️
3.3嘆杯靚茶食個蛋撻都可以嗎？
我都成日睇YM嘅channel
感謝分享~~看完呢條影片後比我知道蛋撻係邊度發明同製作。。繼續加油
想知爆缸爆粗爆咗幾多句？🤣
條片全程 du~dudu~du~~du 聲 😅
你估下XD
好失望一句都冇講☹️
@@ricezi2hk 對住靚女 Sybil 就懶正經懶私營斯文
始終同kibi 識左咁耐，而且對住女仔，好難咁比較ge
利申，我係男，但唔會向女仔講粗口，男就會用黎溝通
幾時米紙三人組試下神還原啊？
Rudy越嚟越靚！Like！
蛋撻真係香港嘅特色👍🏻外國人嚟香港都一定要食
均香餅家幾時重開?
廣告都好好睇
真是重開均香
某國搞衰香港之後估唔到香港人咁有毅力! 香港加油!
烤焗爐家中必備
用鐵模既話個邊位應該會厚番啲，用膠模整出黎似cupcake haha
爆江,,未就係..BOMB... A_A ,, YM我都有follow~~xdd HKER加油
好想做但為什麼沒有recipe？
😋哈！睇落唔太難做！🥧係成本高好多！
睇到啦唔該
yeah~~
呢個正!! 真係想整
快啲去試下～～
👍👍👍
係英國好多超市都有蛋撻賣，一盒四個約￡1，兌換港幣約10蚊。好好食，同香港味道差唔多。所以除非好得閒，唔係都懶得做！
爆江唔爆粗唔慣喎🤣
均香幾時開呀！有無地址！
未有確實日期，但嚟緊會開，會喺舊址隔離店～
其實好奇怪，蛋撻明明係西方傳過黎嘅小食，但偏偏喺英國都唔係咁易食到....by the way, 都好耐冇見過Sybil做節目👍
恭喜米紙有廣告🔥
支持
呢個爆江係Bomba個爆江？
唔係好慣聽爆江唔爆粗
求食譜🙏🏻
已經上傳去咗我哋fb及ig，可以去睇下～
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Instagram : bit.ly/36Gb6TC
堅正呀,如果有埋酥皮版就好啦~
孖之LIN 😯
Recipe please. Need to know the exact measurements of all the ingredients
The recipe uploaded to our IG/Facebook ~~
Thank you so much!!
呢個爆江係咪嗰個爆江嚟架？
睇唔慣講嘢咁柔😂
You don't give out recipe measurement. so what is the point?
The recipe uploaded to our IG/ Facebook~~
加油💪
👏👏👏👏
片尾ruby廣告😍
其實一番心血點都應該俾個讚, 但好似的朋友食得唔係好開心咁
另外我都同意可以試下直接用牛油, 植物牛油其實係石油副產品，唔好食啦
可以提供食譜吓嘅份量嗎
詳細食譜明天會放在米紙ig/fb，記住留意啦～
Thanks!!
Ok 👌
爆江唔講粗口😂
SYBIL下次要出多D手~ , 又有廣告勁呀
👍👍👍👍
👍🏼👍🏼👍🏼👏🏼👏🏼👏🏼
唔用吉士粉？
爆江！！！
爆江有冇機會好似以前Bomba咁拍番微電影
一有你出場嗰啲位必定係爆笑
好唔慣爆江咁斯文 🤣
米紙加油
聽完嗰位先生教賣咩油嚟整皮，仲要教落咩檸檬黃整色，即冇興趣睇，片頭啲皮焗色又唔均勻😕
但都畀個like米紙做呢個系列，令移居外地港人可自製食物解鄉愁
因為係坊間餅店做法～在家可以不落檸檬黃
其實神還原街賣味道俾商業用配方有問題？ 好多時響香港商業配方你想學都唔會肯教，個個師傅都留一手。
色就好多嘢影響，有時可能係影片後製問題，就得人未必就到食物，現場未必係咁色水
反而我覺得條片最大問題係英國果位好敷衍，米紙搵返啲有煮食經驗嘅嘉賓比較好。
米紙既誠意絕不懷疑， 只係導師唔入流啫， 相信你去揾baking house會好好多。 至於呢張receipe就算吧啦
👍💪
唔講粗口既爆江 仲邊算係爆江
睇完今朝早餐即刻食左兩個蛋撻😋
香港一般家用焗爐上到220度已經好勁，都係出街買啦
熱辣辣 #蛋撻 係 #下午茶 必食
米紙啲女主持好靚女呀😘😘
Hi 米紙
好野 有廣告
👍🏻
個師父邊個黎架？唔識講粗口既
👍😋💖💖💖