關於 egg yolk pastry chinese ，我們在網路上蒐集到這些相關的討論、資訊與評價

傳統台味、現代面貌，你吃 #蛋黃酥 了嗎？/ Conquered by Egg Yolk Pastry (English below)

中秋節即將到來，大家的月餅都買好了嗎？本月我為 La Vie 雜誌寫了一篇蛋黃酥專題文章，從 #月餅的歷史，到蛋黃酥受到台灣消費者歡迎的原因，並解析 #近年來蛋黃酥爆紅的市場現象，與甜點、麵包主廚們如何 #以現代手法重新詮釋傳統好滋味。

有一點要先和大家解釋，關於月餅歷史的那一段，請不要誤會我抄襲
Wikipedia，事實正好相反， 中文維基百科 Chinese Wikipedia 上「#月餅」的詞條中，「溯源」那一整節是我重新編寫的 😊 👉🏻 https://tinyurl.com/vmhzdd5k

先預祝大家中秋愉快，下週一 #法式甜點裡的台灣 將正式出版，屆時一邊賞月、吃月餅，加上好書在手，更加了解台灣的甜點職人們，想必將會是一大樂事！

🔖 延伸閱讀：

《法式甜點裡的台灣》限量簽名版：https://tinyurl.com/296328zk

2021 中秋禮盒精選：https://tinyurl.com/r87ry8xw

#台味甜蜜蜜

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It's soon Mid-Autumn Festival. Have you all got yourself mooncakes? As you all know, there're lots of varieties regarding mooncakes, and the most popular one in Taiwan during the past years are undoubtedly "salted egg yolk pastry". Despite the huge popularity, egg yolk pastry hasn't always represented the Taiwanese style mooncakes. In the article I wrote for La Vie magazine, I had a brief review on the history of mooncakes, the reason behind egg yolk pastry's fame, and how modern pastry chefs transformed this traditional delicacy into a timeless delight. Click on the following link and read the full article (in Chinese).

#yingspastryguide #yingc #taiwan #slatedeggyolkpastry #eggyolkpastry #mooncake 陳耀訓·麵包埠YOSHI BAKERY Le Ruban Pâtisserie 法朋烘焙甜點坊

🇬🇧 This is the famous Chinese Pastry (quite similar to mooncake but the pastry is thinner) with egg Custard lava filling from @karaked_kj It will surely satisfy your sweet tooth! The pastry is very thin, while the amount of the custard lava filling is superrr satisfying. Overall the custard lava is very flavorful with the right hint of egg yolk. Suggest to have it at room temperature :) @sugarcraver
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🇹🇭 นี่คือ “ขนมเปี๊ยะไข่เค็มลาวา” ในตำนานจาก @karaked_kj คือถ้าใครอยากขนม อยากของหวานมากกก กินนี่เลยรับรองไม่ผิดหวัง ตัวแป้งบางกำลังดี ไส้ไข่เค็มลาวาเต็มแม๊กซ์เยิ้มมาก เราว่าโดยรวมรสชาติดีเลย กลมกล่อมและมีความไข่เค็มอยู่ด้วย อาจจะออกหวานหน่อยสำหรับคนไม่ชอบหวาน แนะนำให้กินที่อุณหภูมิห้องปกติน้า ไม่ต้องแช่ตูเย็นจ้า @sugarcraver
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📍: Karaked การะเกด , Sukhumvit 36, Bangkok, Thailand @karaked_kj
🍭: 4.5/5
💰: 1 box (4 pcs) 250 THB
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#sugarcraverX #art #sweet #sweettooth #dessert #desserts #dessertporn #instadessert #dessertlover #food #foodporn #foodie #foodgasm #foodlover #delicious #yummy #yumyum #cream #pancakes #icecream #bread #lava #cake #cakes #chinesefood #pastry #eater #donuts #custard #filling @ Karaked ร้านการะเกด

From thorny but friendly White Lotus Salted Egg Yolk Hedgehog Bun, to dainty but graceful Crispy Swan and mighty Wagyu Puff, YU 御 by Ruyi has got it covered to please you both visually and sensuously! <3

Latest addition to the family of RUYI & LYN, YU 御 BY RUYI’s new Chinese pastry division offers daily freshly baked pastries such as house specialty Golden Foie Gras Puff and Portuguese Egg Tarts for dim sum lovers. In conjunction with its new launch, the outlet is also giving out a giant XXL Steamed Dim Sum basket giveaways on social media to 10 lucky winners on a monthly basis! Isn’t that cool?

So do stay tuned to their page for latest exclusive updates!

Read on: http://bit.ly/YuByRuyiTheGardensMall

Amazing skill of Making Salted Duck Egg Yolk Pastry / 古早味蛋黃酥製作技能 - Taiwanese Food
👉 https://reurl.cc/OqE483
Hi, there! I'm Cate 😊 If you enjoy this video, please leave a like and subscribe to see more videos. Please feel free to leave any comments or questions below. Thank you!
**Location information**
https://goo.gl/maps/p29ceKYX4TS66Wdw7

Salted Duck Egg Yolk Pastry $1.43 USD

I’ll share what I’ve seen and tasted with you, such as street food,fried rice,seafood,night market,cooking skills,asian food and so on.
Look forward to bringing you the feast for the senses of palates through every video clip.

🔗Facebook：https://reurl.cc/N6OR4m
🔗Instagram：https://www.instagram.com/cate_food/?
🔗Twitter : https://twitter.com/catefood

#HowToMakeSaltedDuckEggYolkPastry #SaltedEggYolkPastry #EggYolkPastry #SaltedEggYolkPastryMaking #TaiwaneseFood #food #cook #MoonCake

Bạn nào là fan của món bánh trung thu lava trứng chảy hay món bánh bao kim sa thì không thể bỏ qua một món bánh với phiên bản của Thái Lan này.
Bánh ăn không bị ngọt. Phần vỏ bánh mỏng xốp thì lại khá cân bằng với phần nhân trứng chảy beo béo, mọi người làm thử nhé.


NGUYÊN LIỆU:
Cho khoảng 31 cái bánh.



1. Nhân trứng chảy:
110g lòng đỏ trứng muối khoảng 7 cái (salted egg yolks)
130g sữa tươi không đường (milk)
40g sữa đặc (condensed milk)
20g sữa bột (milk powder)
25g bột sư tử (custard powder)
10g đường tùy khẩu vị (sugar)
140g bơ nhạt (unsalted butter)


Phần bột sư tử mọi người có thể thay bằng 20g sữa bột + 5g bột ngô + 1 thìa cà phê tinh chất vani.
Sữa bột nếu ko có thì mình có thể bỏ qua.



Nhân bánh chia 15g/viên. Nhân bánh nên được để đông qua đêm.



2. Vỏ bánh - bột bên ngoài:
230g bột mì số 8 (cake flour)
50g nước lạnh (ice water)
64g dầu ăn (vegetable oil)
50g đường (sugar)
1 quả trứng lớn (large egg)


Bột vỏ ngoài chia 12g/viên



3. Vỏ bánh - bột bên trong:
110g bột mì số 8 (cake flour)
43g dầu ăn (vegetable oil)



Bột vỏ trong chia 5g/viên


Chú ý chung cho 2 phần vỏ bánh: Bột mì số 8 mình có thể thay bằng bột mì đa dụng. Trong quá trình nhào trộn bột, nếu bột ướt thì mình có thể thêm xíu bột, nếu bột khô thì mình thêm xíu dầu ăn.


4. Mặt bánh:
1 lòng đỏ trứng
1 thìa cà phê nước (5ml)

1 vài giọt màu thực phẩm cam (không bắt buộc)


Chú ý khi nướng để bánh chín mà vẫn giữ được độ chảy: Bánh cần được nướng ở nhiệt độ cao để vỏ bánh chín mà nhân vẫn giữ được độ chảy. Vỏ bánh chín khi nó khô hoàn toàn, ko còn bột dẻo dính.

Mọi người nên điều chỉnh nhiệt độ cho phù hợp nhất với lò nhà mình.

Tuy nhiên, dù nhân bánh bị đặc lại do nướng lâu thì bánh vẫn rất ngon :) chúc mọi người thành công.


Công thức và cách làm tham khảo từ các youtubers Thái Lan.



Facebook của mình : facebook.com/chouxluvbaking
Đăng ký kênh để được nhận thông báo về các video mới nhất: https://www.youtube.com/sukieskitchen?sub_confirmation=1
Tham gia group facebook để cùng chia sẻ các món bánh ngon: https://www.facebook.com/groups/456696418497135/

Today we're going to show you how to make the incredibly crispy, buttery and melt in your mouth French butter cookies-- Palets Bretons.

Palets Bretons is a famous French butter biscuits from Brittany. It's thick about 1.5cm with pretty cross pattern. It's slightly salty, but very delicious and easy to make, and perfect for teatime. Also it's ideal for the tart shells.

Before to make palets Breton, you need some pastry rings, but if you don't have that, don't worry, use the muffin pan, you will get the same delicious result. Hope you like this video. Enjoy! :)

#stayhomewithme

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/NY5e5oeTEc4
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Palets Breton Recipe
☞ This recipe can make 8~9 cookies

✎ Ingredients
unsalted butter 120g, soften at room temperature
powdered sugar 70g
all-purpose flour 130g
baking powder 2g
egg yolk 25g, about 1.5 egg yolks
rum 10g
fleur de sel 1g

✎ Instructions
1. Place the butter at room temperature for 30 to 60 minutes until it’s quite soft.
2. Mix the egg yolks and rum together in a large bowl.
3. Sift sugar into the bowl,  whisk until the mixture are pale and thick.
4. Add the soften butter into the mixture, mix until well combined.
5. Sift the flour and baking powder into the bowl. With the rubber spatula, gently cut down from the center of the bottom twice, then scrape the side and rotate to fold the batter over the top. Repeat folding several times until the flour has disappeared.
6. Transfer the cookie dough onto the plastic wrap, cover it and gently press the dough to flatten, then chill for 20 minutes.
7. Take the dough out of the fridge and roll it out between two sheets of parchment to a thickness of about 1/3 inches (1.5 cm). Freeze for 1 hours.
8. Using a cookie cutter of about 5.5cm in diameter, cut the dough into small disks.
9. Place the dough disks on the baking tray, leave a little bit of space in between each cookies.
10.  In a small bowl, add several drops of milk into egg yolk and mix well. Brush the cookies with the egg wash and chill for 20 minutes.
11. Meanwhile, lightly butter the baking rings about 6cm in dia, 5cm in height, set aside.
12. Brush the cookies with the egg wash again, then use the back of a fork to create the cross pattern. In the process, if the dough become soft, place in the fridge for a few minutes to harden.
13. Put the buttered pastry rings to fit the cookies, preheat the oven to 160°C, bake for 28-30 minutes, remove the rings and bake for 3-5 minutes or until golden brown.
14. Carefully place the cookies on a cooling rack until completely cool.

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#FrenchDessert
#paletsBretons
#easyRecipes