Скачать с ютуб Chinese Balloon Flower Pastry Cake/ 国潮桔梗花酥 в хорошем качестве

Chinese Balloon Flower Pastry Cake/ 国潮桔梗花酥

Hi, if you are watching this video, please give me a like and subscribe to motivate me to make more videos. Thank you very much! -哈喽～大家好，如果你看到了这视频就顺手点个赞吧，有空的话给个三连，做视频不易，你们的动动手指能给我莫大的能量，谢谢啦！xxx Music used in this video Stream cafe -    • 1 hour of comfy & relaxing songs | ro...   此配方可做8个花酥 油皮： 黄油 38g 砂糖30g 中筋面粉 90g 温水38g 油酥： 低筋面粉 95g 黄油55g 馅料：40g*8个 注意开酥温度在20度左右 🥮油皮制作: 1. 软化好的黄油加入白糖混合均匀，加入面粉， 面粉和黄油混合揉成颗粒状 2. 加入温水，面团混合到不粘盆，保鲜膜盖好 静置 30分钟 3. 静置好的面团揉成光滑的面团 4. 油皮分4份每份 47g, 剩下油皮调成黄色 🥮油酥制作： 1. 黄油室温软化 ，加入低筋面粉混合成光滑的面团 2. 分成2份，调色，紫色72g, 白色72g 3. 白色分成 6g✖️4, 紫色分成18g✖️4, 白色12g✖️4, 各搓成条 🥮合体 1. 油皮擀开包上油酥白紫白各一个，封口包紧防漏，保鲜膜静置15分钟 2. 第一次擀开案板撒粉防粘, 接口朝下，擀开至大概25-30cm左右，有气泡的话戳破挤出，从长度长的一头卷起形成长卷， 盖保鲜膜静置15分钟 3. 第二次擀从中间往两头擀，重复擀皮达到一定的长度约65-70cm，从短的白色一头卷起，天气热的话卷好后冰箱冷藏10分钟 4. 用美工刀片平分两份切开，不能来回切，不然切面会不平整，切好盖保鲜膜静置10分钟 5. 撒些手粉在台面，拿一份切面朝下压扁压圆擀开擀圆，会自然形成碗状，放入馅料，包上馅料封口整圆，盖保鲜膜静置15分钟 6. 包好后稍微压扁一点，用刮板先轻轻压5条纹路，确保是平均的5瓣花，然后把纹路尽量压深，要用巧劲注意不要把面皮切开了，把每瓣花瓣捏成尖尖的 7. 黄色油皮擀开，用星星模具压出花蕊，贴上 8. 参考温度: 上下火，预热10分钟，150度20-25分钟 收藏方式： 新鲜出炉是最好吃的，室温3天内吃完，因为自炒馅料没防腐剂。吃前空气炸锅150度5分钟让酥皮回酥。 冷冻保存: 放凉透收密封容器，吃前空气锅140度10分钟，酥皮回酥，放至温热吃。 Recipe makes 8 cakes Dough 1: Butter 38g Caster sugar 30g All-purpose flour 90g Warm water 38g Dough 2: Soft cake flour 95g Butter 55g Filling: 40g✖️8 Note : The operating temperature is about 20 degrees Dough 1 1. Add sugar in room temperature soften butter, mix well 2. Add flour, mix and rub until resembles a sand like texture 3. Add warm water, mix until it came out of the bowl clean, Wrap up with cling wrap and rest for 30 mins 4. Knead into a smooth dough, divide into 4 portions, each 47g, turn the rest of the dough yellow for stamen Dough 2 1. Soften room temperature butter, Add soft cake flour and mix into a dough 2. Divide into 2 portions, white 72g, purple 72g 3. Divide dough into 12 portions, white 6g✖️4, purple 18g✖️4，white 12g✖️4, shape into short strips. Put everything together: 1. Roll out dough 1 and put in dough 2 white-purple-white, Seal tightly to prevent leakage, cover with cling wrap and rest for 15 mins 2. Smooth side up, roll out dough to around 25-30cm long, poke and squeeze out bubbles if there is any，start rolling up from the long side, rest for another 10-15 mins 3. Roll out from the middle to either side, continue rolling until you reach a length of 65-70cm, roll it up from the dark pink end, If it's warm in your place, chill it in the fridge for 10 minutes. 4. Cut with a sharp blade one cut down, do not cut back and forth, otherwise the faces will be uneven 5. Put dough cut-side down, Flatten and roll out the dough，it will naturally form into a bowl 6. Wrap up fillings, cover with cling wrap and rest for 15 mins 7. Squish it down a bit, use a scraper to gently press 5 lines to ensure an even 5 petals, then press the lines as deep as possible, be careful not to cut through the pastry, then shape them into star-like flowers . 8. Oven temperature: preheat for 10 minutes, 150 degrees 20-25 minutes Storage Method: Best eaten when freshly baked. Consume within 3 days at room temperature. Best way to consume: Air fryer 150 degrees for 5 minutes to allow the pastry to return to crisp. Freezer storage: Cool thoroughly then store in an airtight container, To consume: put in air fryer at 140 degrees for 10 minutes, pastry would return to crisp. #蛋黄酥 #国潮#中式點心 #中式面点 #花酥#螺旋酥#chinesedessert #chinesepastry#千层酥