Thanks for your watching. The recipe has been updated in the description box. You can check it now. That's right. I am in Australia. How come you guess I am in Australia instead of other countries? If I haven't remember wrong, I didn't mention about that in my channel.
剛剛跟老師做呢個份量,初頭都驚水皮包油皮時驚爆油出來,好彩真係冇爆油出來,同埋碌第二次四摺同時亦都可以碌第三次四摺!我依家比酥皮鬆弛吓先,晏啲先再碌開整,謝謝你的分享喔!成功同滿足感!🙏🙏
宜個份量已經改良過,比其他食譜易包得黎又鬆, 希望你成功
@@kitchendiary1735 係好容易包喔!係初頭整水皮果度真係懷疑人生個面團好濕,我就用廚師機打面團,但面團真係好光滑!請問會否教蝴蝶酥同杏仁酥條!謝謝老師!🙏🙏
如果太溼,可以唔洗急住搓, d材料攪到成團, 包好佢放雪櫃, 30-60分鐘,再拎出黎搓幾下,就會好光滑, 一次太多水,麵粉吸收唔晒, 要d時間, 放雪櫃係等麵粉慢慢吸收,形成麵筋, 到時就易搞好多,整酥皮好多時教麵團要乾身d, 宜個講法係岩,但唔適合係屋企做, 出面開酥機, 機器推開麵團,實平均。但人手推, 麵團水份小,會好實, 變左用力推個麵團,又搞得耐,好易爆油出黎。所以用軟麵團,效果會更好
宜兩個我都諗住出,但要遲小小, 宜排仲未有時間剪片
@@kitchendiary1735 係呀,老師,我睇有啲食譜用少水真係好難推開要用啲力!但老師這個食譜真係好掂易推冇爆牛油出黎添!
好的,明白,謝謝你的詳細解答喔!有時間先整,我期待你的分享!
剛整好蘋果批超正呀!好鬆和好酥!
好得呀!希望多D人睇到👍👍👍
講得好詳細,讚!
老师,请问有剩的饼皮放入冰箱冷冻,如果要再用这饼皮时拿出可直接去烤吗?麻烦老师可以回复给我知道已结冻的饼皮如何去解冻谢谢老师!
冷凍後,拿到室溫十至十五分鐘,便可以烤焗。 如果只是酥皮, 要等到回軟後才包入餡料,包好後,放4度冰箱冷藏十五分鍾才放入烤箱。 剛包入餡料會太軟, 即時烤焗有機會油酥會流出來,影響酥皮層次
感恩
Hi, 我今日跟足你做,但失敗,完全唔鬆,唔知關唔關個爐溫事?我個焗爐溫到好唔足。
正
係咪一定要加奶粉,唔加得唔得,可以搵其他去代替嗎?
如果要加奶粉,要求是那一款或類別既奶粉? 麻煩老師解答,thanks
奶粉唔一定要落,只係想令佢香d
唔該老師,另外蘋果可否加入肉桂粉,如可會是加多少g
可以落, 落1/4茶匙,試下夠唔夠味,唔夠再落, 無特定標準,視乎你鐘意幾重玉桂味,同埋你用既玉桂粉味道濃唔濃,
我唔落因為我想做好light既蘋果批, 配合返酥皮輕盈口感。
但整美式蘋果批,偏濃味,我會落
Hi, thank you.. English please even just the recipe.. and btw are you in Australia?
pieces)
Meringue (water skin)
All-purpose flour: 100g
Milk powder: 10g
Unsalted butter: 20g
Sugar: 10g
Water: 60g
Salt: a pinch
Puff pastry (oily skin)
All-purpose flour: 100g
Unsalted butter: 95g
Apple filling
Red apple: 200g
Unsalted butter: 5g
Sugar: 12g
Water: 15g
Lemon juice: 1/4tsp.
Thanks for your watching. The recipe has been updated in the description box. You can check it now.
That's right. I am in Australia. How come you guess I am in Australia instead of other countries? If I haven't remember wrong, I didn't mention about that in my channel.
您好~~請問這個酥皮還可以做其他的運用嗎?例如可以運用在葡式蛋塔上嗎?
葡撻用我葡撻條片既方式整。 宜種酥皮可以整酥皮蛋撻。
感激您~~
😊😊
平常看片,有些人油皮加粉有些不加 現在經老師這樣解釋明啦⋯⋯,始終沒去上過正規課程觀眾我們真會很混亂,水皮⋯⋯更混亂有些要搓有D完全不搓,原來麵團柔軟不乾對之後包牛油這樣重要,講解得超清楚,老師求教蝴蝶酥如何做🙏🙏
蝴蝶酥遲d都會出片, 最近比較忙,所以都一段時間無出片,忙完就會拍
Todo rico pero porfavor en español gracias
I don’t know Spanish. If you would like to know the recipe and step, I can make a full recipe in English, but not in Spanish.
好份量嘅
想比圖你睇,但唔知點可以attach
你有無Instagram? 加我Instagram send比我
@@kitchendiary1735 yes
@@kitchendiary1735 what is your Instagram
原來咁難整。。。清不如你拎出黎賣
屋企玩下就可以,拎出黎賣既話仲未夠資格!
Apple turnover
點解你咁叻㗎?
😅😅唔係我叻,都係失敗得多, 慢慢試出黎,邊做邊學