古早味潮州红桃粿 完整食谱和做法 | 放隔夜也不变硬 | Traditional Teochew Peach Kueh Recipe | How to Make скачать в хорошем качестве

古早味潮州红桃粿 完整食谱和做法 | 放隔夜也不变硬 | Traditional Teochew Peach Kueh Recipe | How to Make

今天来分享一道传统潮州红桃粿的简单做法，软糯香甜，充满童年的回忆！即使隔夜也不会变硬。附上特别的芋头花生馅食谱和潮州红桃粿的制作方法。 A simple Recipe on how to make traditional Peach shaped Dumplings, Teochew Png Kueh. It is soft, chewy, fragrant and bringing back childhood taste memories! They won't harden even if left overnight. Included are the recipes for the special taro peanut filling and the method for making Teochew Peach Kueh. 材料 Ingredients: ▶️ 馅料 Filling 4 汤匙 食油 4 tbsp Cooking oil 500克 芋头 500g Taro (Yam) 5 汤匙 食油 5 tbsp Cooking oil 少许红葱 A little shallot 少许蒜米 A little garlic 4 粒 香菇 4 pcs Shiitake mushrooms 100克 肉碎 100g Minced meat 100克 罐头软花生 100g Braised peanuts 调味 Seasoning: 1茶匙 胡椒粉 1 tsp Pepper powder 1汤匙 酱青 1 tbsp Light soy sauce 1/2 汤匙 玉米淀粉 1/2 tbsp Corn starch 1茶匙 盐 1 tsp Salt 1/2 茶匙 鸡精粉 1/2 tsp Chicken powder 1茶匙 糖 1 tsp Sugar 2汤匙 玉米淀粉水 2 tbsp Corn starch water ▶️ 皮料 Dough 700毫升 清水 700ml Water 1 茶匙 盐 1 tsp Salt 2 汤匙 食油 2 tbsp Cooking oil 250克 粘米粉 250g Rice flour 75克 木薯粉 75g Tapioca flour 红色素 Red colouring ▶️ 手粉 Extra flour 粘米粉 Rice flour ▶️ 工具 Tools 香蕉叶 Banana leaves 桃粿模 Peach mould (皮料 40g，馅料 1 tbsp) *分量20-22粒 *Portions 20-22pcs 喜欢的朋友，别忘了点赞 请与您的朋友分享此视频 加订阅点击小铃铛🔔 这样你就不会错过我的任何新视频！ If you like this video, please don't forget to click 'like', share, SUBSCRIBE and turn on the notification button 🔔 so you won't miss any of my new videos!    / @travelfoodtech