Posted by: Jonjon | July 21, 2009

Asian – Buns – Sweet fried buns甜燒餅 9/10 February 18 2009



http://blog.yam.com/homeeconomics/article/1763018

甜燒餅雖然是燒餅,但做法卻和咖哩餃或蛋黃酥類似,而且是用豬油做的。我把它改用沙拉油做,雖然酥度上差了一點,但是家人的健康重要──現代人肉吃得多,無論大人小孩,還是別再多吃硬脂肪的好,即使改用植物性白油,雖不含膽固醇,卻含有大量飽和脂肪酸,一樣有礙健康。

Water Dough = 33% salad oil, 41% water, 5% sugar to all purpose flour

Oil Dough = 37.5% salad oil to cake flour

Filling = Total = 69% sugar, 13% cake flour, 8% water, 8% maltose

材料:

中筋麵粉………240克             60g

油 沙拉油…………80克                           20g

皮 水………………100克                                     25g

細白砂糖………1大匙    12g                            ¼ tablespoon 3g

油 低筋麵粉………160克                                     40g

酥 沙拉油……………60克                                   15g

細白砂糖………160克                                     40g

餡 低筋麵粉…………30克                                   7.5g

水…………………20克                                   5g

麥芽糖……………20克                                   5g

230

糖水……………………少許

白芝麻…………………適量

Apparently

“,第一盤我擀成薄薄的長圓形,烤的時間沒那麼多,我沒有烤箱內的溫度計,又擔心烤焦只好站在烤箱玻璃門前看著,在表面鼓起變焦前取出,真的沒有流出糖來,但第二盤偷懶,只擀成圓形也沒特別擀薄,真的,糖就流出來了”

So next time I will make it thinner and hopefully the filling won’t come out.

做法:

1)把油皮和成團,揉到光滑。油酥也和成團。各分成 16份。

2)把油皮一一壓扁,各包一份油酥,捏緊。

3)擀圓,捲起,換方向再擀圓捲起。放著醒10分鐘以上。

4)餡的材料和成一團,分成16份。

5)把皮擀圓,包一份餡,捏緊。再醒10分鐘以上。

6)最後擀成圓形或楕圓形,排在鋪了烤盤紙的烤盤上。

7)在表面刷點糖水,撒白芝麻。

8)烤箱預熱到190℃,放在中層烤約20分鐘即可。

註:

1)甜燒餅最容易失敗的步驟,是包餡沒有包緊,以致烘烤時糖漿流出來。為避免這種情形,油皮麵糰一定要很溼軟,不要額外加麵粉,否則最後外皮會太硬沒有彈性,包餡時就無法黏合得很好。

2)「醒」也是為了使麵筋鬆弛,烘烤時比較不會破裂。

3)最後擀成燒餅時,無論圓形或楕圓形、長圓形皆可,但要擀薄一點,烤好才會膨脹成中空狀,而不會中間厚厚的。

4)嫌麥芽糖麻煩的話也可以不要加,代用同量的糖代替。(有麥芽糖的餡吃起來比較有咬感)

不過沒關係,再回烤箱烘烤一下就會變脆囉!

    1. 甜燒餅是把躺著的卷子壓扁擀圓,紫芋蛋黃酥是站著壓扁擀圓;前者烤焙後可以得到橫向的層次,還會膨起,後者表面會產生螺旋花紋;當然您要反著做也不會失敗,這只是一種習慣而已;

Conclusion

Umm, I should have made my dough a bit wetter. I couldn’t quite put the filling in properly L ..and all of it leaked outL The filling however was very good, especially when you have it with the flakey dough. I don’t know why, I think I made my dough a bit too thick because I ended up with SOOOO many layers of oil dough. I think I should not have rolled the oil dough + water dough that thin, because they started peeling off each other when I tried to put the filling in.

Conclusion 2

This time I added no flour. Though my oil dough was a bit dry, because I measured the oil by ml rather than my grams, so I ended up with less oil I guess? 1 tablespoon = 13 grams. So I added more, but perhaps not enough because the dryness of the oil dough began to tear my water dough apart.

But it was good, this time it was pretty successful, with only one out of two leaked, and it wasn’t much. I noticed that you couldn’t seal the seams, so what I did was to just twist it slightly, fold it, and when I rolled it out flat, it seamed itself properly. It was strange, I felt that I put in not much filling, but when I rolled it flat, it was pretty much perfect.

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