I made this using butter instead of lard for the pastry. For the filling, I used date paste and salted egg yolk. It turned out very well as the instructions are clear and to the point. Thank you!
thank you so much! i tried your recipe and it works, the most moisture texture i ever achieved. I did tried other recipes but your is best. Thank you for sharing, best wish to you
Wow this is super amazing and colorful I would love to bake this for my little niece her birthday day is coming up she would love rainbow anything thanks for this beautiful video have a wonderful day♥️
*Very, very beautiful!* *AN ALTERNATIVE SUGGESTION:* As my beloved spouse is allergic to eggs, I think I would make these using a "popsicle cakes" baking mold to make round balls of chocolate brownies for the filling. Then, I'd use the same, *very elegant, rainbow-hued, puff pastry wrappings,* that made as you have so very well described and demonstrated. That way, my beloved can enjoy them, too! (Besides, *chocolate is **_THE FAVORITE FOOD_** around here!)*
What I should to use, butter or margarine to replace LARD? Bcos we are can not consume some LARD. Big thanks for your recipi 🙏, and thanks for your feed back 😍😘. With ♥️ from Indonesia
I live in Singapore. Concerned about the tropical climate would cause the lard or butter to melt while rolling out the 2 types of dough. After I rolled out 6 dough, shall I leave the rest in the fridge while working on one?
Thanks for your support, If you use butter instead of lard, the water oil dough will remain the same, and 60-63g of butter should be used in the pastry dough
Hi thanks for the reply! Ur pastry dough has 100g cake flour and 50g of lard/butter. However you asked to divide into 4 pieces weighing 52g each. The weight seems different can you advise?
@@qiongcooking hi teacher, if I want to use purple potato powder for the coloring, how much should I put? And is the cake flour amount still remain 100g ?
Thanks for sharing such beautiful pastry! Wish I could do that! Even my mandarin is not that well, but I like your calm voice and you explained every step clearly. 😍👍🏻
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I made this using butter instead of lard for the pastry. For the filling, I used date paste and salted egg yolk.
It turned out very well as the instructions are clear and to the point. Thank you!
Hi.. Using butter the weigh same as lard?
Yes I use the samw weight.
That you using unsalted butter?
I used salted but I suppose unsalted butter can work too.
Eyes are smiling and dancing after watching these colors. Ohhh 🥰woow🙏.
這 四色 彩虹蛋黃酥 顏色實在是太漂亮了 ... 讓我學習 到 精緻的作法 超讚的+開心 🥰🥰🥰
這個食譜真的很適合新手
第一次做整個大成功
自己把蛋黃改成黑糖麻糬 用氣炸鍋 140度 12分鐘
大家都說好吃😄😄😄
應該附照片網址
氣炸鍋千層酥底部會熟?
新手也可以？我打算明天做，不懂会不会成功。可以用蔬菜粉代替色素吗？
請問氣炸鍋都可以？
求黑糖麻糬食譜..
感謝老師的分享，感恩！在疫情期間，跟著這個做，出來的成果美美的，很療癒！
a Taiwanese bakery near me makes these with a taro and chestnut filling. they are *incredible*
thank you so much! i tried your recipe and it works, the most moisture texture i ever achieved. I did tried other recipes but your is best. Thank you for sharing, best wish to you
Wow this is super amazing and colorful I would love to bake this for my little niece her birthday day is coming up she would love rainbow anything thanks for this beautiful video have a wonderful day♥️
Thank you so much 🤗
@@qiongcooking if i just want white color , how to know that is finish?
I did it and got the good result. Thank you for wonderful recipe.
实在太棒了！每一次的更新都带来惊喜，惊艳。谢谢你带来的视觉享受😍😍😍
不客气哈，也谢谢你的支持和鼓励😊
简直是艺术品 太美丽了！
Done it…. Really nice & easy recipe to follow…very delicious too…all your video is so simple yet so complete…
I don't know what's sweeter, the pastry or your voice. I love your content ❤❤❤
Just tried this recipe today, it turned out amazingly well. Very flaky and yummy. Thanks for sharing the recipe.
i am interesting this. Video too ,i was watched so many recipes so this it amazing
太漂亮啦👍👍，大琼真是美食艺术家！
谢谢你的支持和鼓励😊
這是台灣特產❤，Taiwan No1
Great video 👍🤝 thank you for sharing wish you a lot of health and energetic new day 🥰🥰🤝
感謝食譜分享👍
這個中秋，我來試試🥰
wow look beautiful & delicious
非常漂亮，巧手功。
谢谢您的支持😊
baked this last night turned out very nice and yummy..thanks for your recipe very clear and easy to follow.
前幾天跟著試做了，非常成功👍很開心😊謝謝老師
不客气哈，也谢谢你的支持和反馈😊
谢谢大琼的分享，过两天一定要试一试💪
也谢谢你的支持😊
老師你好真的不可思議，做得這么美的糕点。謝謝教導及詳細食譜。
好美,好喜欢。你真棒,喜欢您的视频,講解得很清楚。謝謝分享。一定要试做。
不客气哈，也谢谢你的支持😊
試做了。。。非常漂亮。好吃。 謝謝老師的分享❤️
Thank You 🌸🌸🌸
*Very, very beautiful!*
*AN ALTERNATIVE SUGGESTION:* As my beloved spouse is allergic to eggs, I think I would make these using a "popsicle cakes" baking mold to make round balls of chocolate brownies for the filling. Then, I'd use the same, *very elegant, rainbow-hued, puff pastry wrappings,* that made as you have so very well described and demonstrated. That way, my beloved can enjoy them, too! (Besides, *chocolate is **_THE FAVORITE FOOD_** around here!)*
Have you tried that yet? Sounds yum!
@@bonsaibaby82578k
∴.😅
Amazing, really enjoyed watching 😍💖
Glad you enjoyed it😊
Amazing....👍👍👍🥰..and thank u for recipe...
Wow its so nice enjoy watching exciting to make this
Thanks for your support❤️
Hello! Very Artistic and beautiful rainbow pastry. You have magic in your hands. Goodluck in all you do. Thanks.
美しい。一度挑戦したいです♪
謝謝分享~周末愉快
我眼睛会了，手会不会就不知道了……
🤣🤣🤣
我吗我不知道我会不会我才10岁呀？
🤣🤣🤣
哈哈我也是
哈哈哈！我也是
What I should to use, butter or margarine to replace LARD? Bcos we are can not consume some LARD. Big thanks for your recipi 🙏, and thanks for your feed back 😍😘. With ♥️ from Indonesia
I live in Singapore. Concerned about the tropical climate would cause the lard or butter to melt while rolling out the 2 types of dough. After I rolled out 6 dough, shall I leave the rest in the fridge while working on one?
So pretty! You are so creative! Thank u for sharing.
@
Hi
so beautiful recipe and looks so nice 👏👏👏
Thanks for your support😊
I love this recipe. Thank you, dear.
My pleasure 😊
Awesome pastry!
Amazing!!! Thanks for sharing the beautiful recipe!!!
My pleasure 😊thanks for your support!
Just made today, so pretty. Crispy and delicious pastry
Hi, may I know did you fridge the water dough for 12hrs? Did it form the window panel stage after take out?
@@shaann8612 yes, i fridge the water dough 12 hours. It is firm after take out
老师～请问水油面团可以放在冰箱放两天吗？
多謝分享！顏色好靚👍👍
谢谢您的支持😊
做给家人吃，大家都说好吃！
谢谢！
OMG so beautiful. May I ask, how it turns out if replace lard with butter. Thank a lot
I tried with butter before, I think it works just the same. but I did added more olive oil when first I took the dough out of the fridge
Thank you very much for your reply. Will try soon🧡
Thanks for your support, If you use butter instead of lard, the water oil dough will remain the same, and 60-63g of butter should be used in the pastry dough
@@qiongcooking thank you so much
@@qiongcooking how about sugar, is it normal castor or icing sugar?
liked this video very much👍👍
颜值太高了。为您的创意点赞👍
做的实在太棒了但是没有烤箱就做不出来了给你点赞👍👍👍
谢谢你的支持，确实需要烤箱才可以哈
真好看呀，我會捨不得吃呢！😂
谢谢您的支持😊
Wow, beautiful ❤
Thank you for sharing! It is very lovely.
Obrigada por traduzir.
Vou tentar fazer 👏👏👏🌹
老師手作彩虹千層酥實在是太美了中秋佳節也跟著老師做還可送朋友分享 感謝老師的不藏私😘
看老師桿很漂亮，都沒破酥，我的桿一下就破酥了。
黄油可以替代猪油吗？可以的话，量多少？和猪油一样多吗？
Brilliant ! 👍👍👍❤️
大琼做出来的甜点永远都是很精致很好吃！我已经尝试了好多你的配方，都很成功！谢谢你的分享！
这款甜点我有两个问题请教：
1）可不可以水油面在冰箱放好几天再拿出来做？
2）可不可以用 Beef Tallow？就是提炼出来的牛油，但是不是 butter
不客气哈，这个水油面可以在冰箱冷冻保存，做的时候拿出来解冻再做，不能冷藏放好几天，面会发霉的，自己做出来的牛油可以做，我之前自己做过牛油火锅炼过牛油，这个就跟猪油是一样的，你等量替换就好
@@qiongcooking 请问水油皮从冷箱拿出来后，大概需要多少时间解冷才能操作？如果没有猪油可以用有盐牛油或白油代替吗？谢谢🙏🏻
Hi thanks for the reply! Ur pastry dough has 100g cake flour and 50g of lard/butter. However you asked to divide into 4 pieces weighing 52g each. The weight seems different can you advise?
Sorry, I wrote wrong number in the video, please check the recipe below this video. It's about 37 grams for each.
@@qiongcooking hi teacher, if I want to use purple potato powder for the coloring, how much should I put? And is the cake flour amount still remain 100g ?
So beautiful 😍
Thank you! 😊
Incredible creativity 😍
ありがとう
請教一下 如果想換豬油的話， 是要換成無鹹奶油嗎？ 增量也按照食譜的量嗎？ 謝謝🙏🏻
你好，想問一下，我是用菜油代替豬油，會影響嗎？因為我做到上顏色時特別黏手，是因為菜油關係嗎？謝謝
Beautiful cake 👍👍👍👍👍💖💐👏👏👏👏👏
Thanks for your support😊
Thank you !
非常美，我也要試做一下
請問想製作少量，直接配方份量除2 做6顆
這樣可以嗎？ 烤溫時間需要調整嗎
今年製作了，十分成功💕💕，謝謝分享🥰
So delicious....💕
我是新手，请问烤盘应该放在烤箱第几层？没有猪油可以用白油，份量是一样的吗？ 谢谢。
請問豬油可以換成發酵奶油嗎？份量要調整嗎？
教程清晰简单但仔细，明天试做。希望成功。谢谢分享。💗
很漂亮！這周未要來試做😋
谢谢您的支持😊
OMG they are to die for.
😂
由于工作的关系 水油皮 放冰箱最长不要超过多少时间
Beautiful. WOW
Wow 😍 It's very beautiful and special👍 thank you for recipe 🌹
Most welcome 😊
@@qiongcooking thank you 🌹
Look very yummy
Thank you so much😊
我也尝试做了，纹路好美，好满意，谢谢老师
it looks perfect and beautiful👍💝👏💯🔔🔔🔔
Thank you so much 😊
Looks good and simple.... A question.... Instead of lard can i use shortening for alternative?
so good
Wow looks so good.
Can we use butter instead of lard?
Yes you can, just need change to add 60-63g butter in pastry dough.
@@qiongcooking Hi, will that be salted or unsalted butter? Please advise. thank you.
油皮放冷藏剛開始硬硬的是正常嗎
thank you for sharing this beautiful pastry....
My pleasure 😊
老师，请问要怎么让它保持放到第二天都酥脆呢？
謝謝分享！🙏🏻
太梦幻了💯
谢谢🙏！非常漂亮的彩虹🌈！真是高手！很好👍👍👍！
谢谢你的支持和鼓励😊
Yummy and nice
In Indonesia its called thousand layer pia. With tausa filling
This is so cute! 👍👍❤️❤️😍🔔
Thanks for your support😊
老師，請問如何翻熱而且可以保持酥脆呢？
謝謝！
Mksih resepnya. Salam kenal dari Indonesia
Thanks for sharing such beautiful pastry! Wish I could do that! Even my mandarin is not that well, but I like your calm voice and you explained every step clearly. 😍👍🏻
漂亮精致，声音也很舒服！👍
Amazing!
Thanks for your support😊
請問無水奶油也可以嗎？
謝謝大瓊😁我做成功啦啦啦啦啦啦啦啦😁😁😁
Good!!!!!!