黑芝麻广式月饼食谱Black Sesame Traditional Mooncake Recipe|中秋食谱 Mid-Autumn Recipe
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- Опубликовано: 7 сен 2024
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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.
多几天就是中秋节了,一起来做“黑芝麻广式月饼”。采用了新鲜烤香得黑芝麻来自炒馅料,里面还加了杏仁片和核桃增添香味和口感。外皮是会回油的传统广式月饼的饼皮,把饼皮内馅味道融合在一起,使饼皮柔软光亮。3天回油后,切开来,内部结构好漂亮,纯黑芝麻香,杏仁香,酥脆核桃,加上咸香回油的咸蛋黄。好吃~
收藏方式:做好冷却后收密封容器,室温回油3天再吃。室温7天内吃完。要收更久可以冷冻,吃前解冻即可。
In a few days, it’ll be Mid-Autumn Festival, let’s make "Black Sesame Traditional Mooncakes". Freshly roasted fragrant black sesame seeds are used for homemade fillings, almond slices and walnuts are added to add fragrance and texture. The outer crust is the crust of traditional Cantonese mooncake crust that will return oil, blending the flavors of fillings and crust together, making the crust soft and shiny. After 3 days of oil return, cut open, the internal structure is very beautiful, pure black sesame fragrance, almond fragrance, crunchy walnuts, combined with salted egg yolk fragrance. delicious~
Storage method: After cooling, store in airtight container to return oil at room temperature for 3 days before eating. Eat within 7 days at room temperature. Freeze to store longer, just thaw before eating.
♦Ingredients食材 =6pcs Mooncake月饼=(75g Mooncake Mould月饼磨)
=Crust饼皮 (6pcs, 30g/pc)=
22g Peanut Oil花生油
60g Inverted Syrup/Golden Syrup转化糖浆
3g Lye Water/Alkaline Water碱水/枧水
95g All Purpose Flour中筋面粉
0.5g Salt 盐
= Fillings馅料 (6pcs, 50g/pc)=
= Salted Egg Yolks 咸蛋黄=
6pcs Salted Egg Yolks 咸蛋黄
Corn Oil 玉米油
White Rice Wine 白米酒
(Preheated Oven 175C: 7minutes, 预热烤箱175c: 7分钟)
(Top Bottom Heat, No Fan Force, Middle Rack 上下火,不开旋风,中层烤)
=Black Sesame Fillings 黑芝麻馅料=
85g Roasted Black Sesame Seeds 烤香黑芝麻
22g Roasted Almond Slices 烤香杏仁片
52g Roasted Walnuts 烤香核桃
22g Caster Sugar 细砂糖
2g Salt 盐
22g Corn Oil/Peanut Oil 玉米油/花生油
18g Glutinous Rice Flour 糯米粉
35g Honey 蜜糖
32g Water 水
= Egg Wash蛋黄液=
1pc Egg Yolk 蛋黄
1Tbsp Water 水
(Top Bottom Heat, No Fan Force, Middle Rack) (上下火,不开旋风,中层烤)
(1st Bake) Preheated Oven 165C: 5minutes (第一烤) 预热烤箱165C: 5分钟
(2nd Bake) Preheated Oven 165C: 5minutes (第二烤) 预热烤箱165C: 5分钟
(3rd Bake) Preheated Oven 165C: 10-15minutes (第三烤) 预热烤箱165C: 10-15分钟
(Store in airtight container, return oil for 3days at room temperature) (收在密封容器,室温回油3天)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#黑芝麻广式月饼 #黑芝麻月饼 #广式月饼 #传统月饼 #中秋 #月饼 #BlackSesameTraditionalMooncake #BlackSesameMooncake #TraditionalMooncake #CantoneseMooncake #Mid-Autumn #Mooncake
中秋节很近了哦,提前上传影片给你们做,自炒黑芝麻馅。
Mid autumn festival is so near, upload in advance for you all to make, homemade black sesame fillings.
=收藏方式:做好冷却后收密封容器,室温回油3天再吃。室温7天内吃完。要收更久可以冷冻,吃前解冻即可。
=Storage method: After cooling, store in airtight container to return oil at room temperature for 3 days before eating. Eat within 7 days at room temperature. Freeze to store longer, just thaw before eating.
老师很细心🥰
@@user-xj6vw6xi9z 谢谢你呀,希望你们一次成功
Looking good! Love watching your videos.. keep sharing, I’m subscribed!! ❤️😀
Thanks so much, all your watching and support, motivate me to continue
Thank you so much for your kindness to teaching this recipe.
Welcome, hope you can try, yummy
指日可待🀄️秋、临时少不了这一款传统🈷️饼🥮、你呀!棒👍🥮👍🥮👍
谢谢你学到多种多样的🥮🥮🥮🤗
哈哈,谢谢你呀,希望你尝试做了拍照来看
@@iwen777 今年只做了冰皮月饼、 不过送完、吃完了🤗、传统的买来吃!
@@taunggyithu 下次可以尝试做哦
@@iwen777 会的, 你的教法一定零失败的、谢谢你!
@@taunggyithu 谢谢你的支持呀,给我继续做影片的推动力
非常好的视频! 很详细, 感谢!
不客气,谢谢你希望你们一次成功,尝试做哦
哗,您的视频每次都让我‘大饱眼福’,口水直流🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤感谢您的用心分享😊😊😊😊👏👏👏👏👍👍👍👍祝您和家人中秋节快乐🎊🎉🎊🎉✨️✨️🎑🎑🎑
哈哈,谢谢你,希望你尝试做哦,中秋节快乐
@@iwen777 😊😊🌹🌹🎊🎉🍾🥂
@@soundofheartrelaxation652 😁😁
请问我可以早上先混合糖浆、油和枧水晚上才加面粉吗?
過了中秋節便進入秋天囉 ^^
哈哈是咯
太赞了
谢谢你呀,尝试做哦
请问没有转化糖浆可以用什么代替?如不加杏仁可以根据自己的口味加不加吗?
Do I need to oil my wooden moon cake mould before using? It was used many years ago then put away in storage.
Hi in sesame fillings,can i use Golden syrup instead honey?
来中国的bilibili投稿啊,很用心的视频一定会火起来🔥
谢谢你呀,不太懂怎么运作
@@iwen777 和youtube差不多,可以下载研究一下😋
@@AdamantasS 好的谢谢你
姐你好,想问问如果100g的模具皮和内陷的份量该个别放多少呀?
請問回油三天要放進冰霜嗎?
不用哦,密封室温即可
請問在日本、那蛋黃和月餅🥮器在那買的.食材?看起來好好吃😋啊!
我不太清楚,应该在烘焙店,或超市烘焙区可以找到哦,上网也可以买到
@@iwen777 你的旦王
是買定自製?
@@kenhui536 咸蛋是黑炭腌制的,更香
@@iwen777 ths
請问可以收多少天
Hi, 请问这个饼皮可以用来包伍仁月饼吗?因为你的伍仁月饼饼皮有点粘手,这个饼皮就不会粘手比较好操作。
可以哦,饼皮粘手包好放冰箱
好的。谢谢!☺️
@@elainewong3892 不客氣,做了拍照來看
請問我要做12颗
材料x2是嗎?謝謝
对了。加油哦,做了拍照来看
请问这个月饼可以放多久?
收藏方式写在说明栏description box 和pin comment了
请问为什么要用碱水?那里可以买到?
碱水帮助上色回油。烘焙店有卖
@@iwen777不用碱水可以吗?
你好,想问下 50 g的话 ,馅料跟冰皮的重量是多少啊~
皮15g. 餡35g., 如果新手, 如果是新手可改用皮20g. 餡用 30g.
@@bonnieding-karaoke 好的 谢谢呀~😆
师父 为什么我做的月饼两个星期就发霉了
可以教只有冰皮没有馅料的月饼吗🙈
冰皮都有馅的哦
@@iwen777 饼皮* 写错哈哈
@@luvenzo 以前做过公仔饼了,ruclips.net/video/I00xWlQyMwM/видео.html
老师你好,为什么我的偏干呢?没有你弄的湿湿的
這可能是你的麵粉偏乾, 因每隻麵粉的乾都不一.
请问饼皮的部分 花生油可以改用玉米油吗?
可以,不过花生油会更香,给出那传统饼皮香味
@@iwen777 好的,谢谢你!💜
@@PRINCESSANDBARBIE 不客气,尝试做
😋😋😋😋😋😋😋😋😋😋
🇮🇩♥️
Thanks alot for your support, hope you can try
请问,为什么我做的月饼回油后饼皮湿湿的会粘手?
@@hyliang1971 应该稍微软不会粘手。
你的是用哪个食谱?
🙏😲🙏😲🌹🙏🌹🙏🤔🙏🤔🙏
请问如果面团粘手如何解救?
太粘手可以加一点点面粉,不同面粉不同吸收性
糯米粉做的馅料口感太黏牙了吧,还不如用黑豆沙做底混入黑芝麻。
不会哦,一点都不粘牙,因为分量不多