本影片有兩個版本
普通話講解 🔗 • 上海風味雞仔餅製作方法 |蛋散製作方法|Sh...
上海話講解 🔗 • 【沪语讲解】上海風味雞仔餅製作方法 蛋散製...
製作食譜Ingredients
A 皮胚 Dough(80pcs)
150g 轉化糖漿(月餅專用) Invert syrup (for mooncake)
60g 植物油 Vegetable oil
3g(1/2tsp)梘水 Lye water
220g 中筋麵粉 All-Purpose Flour Or T55 French Flour
B 餡心 Filling(80pcs)
80g 洋蔥碎 Chopped onion
45g 植物油 Vegetable oil
4g(1tsp)鹽焗雞粉 Cantonese calted chicken spices mix
2g(1/2tsp)五香粉 Five spice powder
30g 南乳汁 Fermented red bean curd sauce(Non-spicy)
60g 淨水 water
100g 蛋散 Deep-fried ribbon biscuits
100g 白芝麻 White sesame
180g 冰肉 Candied pig fat grain
80g 熟糕粉 Cooked glutinous rice flour
20g 中筋麵粉 All-purpose flour Or T55 french flour
C 蛋散 Deep-fried ribbon biscuits
120g 中筋麵粉 All-purpose flour Or T55 french flour
5g(1/2tbsp)糖粉 Powdered sugar
0.5g(1/8tsp) 小梳打 Baking soda
6g(1/2tsp)植物油 Vegetable oil
50g (1 pc)全蛋液 Whole egg liquid
5g(1tsp) 南乳汁 Fermented red bean curd sauce(Non-spicy)
1.5g(1/4tsp) 細鹽 Table salt
3g(1tsp)黑芝麻 Black sesame
5g~10g 水用於調節麵糰軟硬 Water for adjusting the dough firmness
D 轉化糖漿(月餅專用) Invert syrup (for mooncake) 620g
500g 砂糖 Granulated sugar
375g 淨水 Water
70g(6pcs)切片檸檬 Sliced lemon
※ 或 30g 鮮榨檸檬汁 Or 30g freshly squeezed lemon juice
E 冰肉 Candied pig fat grain
200g 去皮豬膘 Pork fat
100g 砂糖 Granulated sugar
20g 高粱酒 Kaoliang (Sorghum) Liquor
※ 冰箱冷藏1周後使用 Put it in the refrigerator for 1 week before use
#雞仔餅 #上海美食 #蛋散
18 сен 2024