Baked Flaky Radish Puffs | 蘿蔔絲酥餅 • 用中筋麵粉 • 不用油炸 😋 好吃又健康唷!

[蘿蔔絲酥餅]

蘿蔔絲酥餅是一道非常精緻好吃的點心，小時候在台灣時常常在餐廳吃到這道蘿蔔絲酥餅，外層酥內層軟再加上那香甜的白蘿蔔饀⋯⋯想到都會流口水呀！現在台灣已經很難吃到精緻好吃的蘿蔔絲餅了，更別說我們旅居海外的遊子，二十多年前還沒有網絡的時代，因為太多想念那個家鄕的味道，也還真是為了學做這道點心費煞苦心做了好多功課呢！多半看到的蘿蔔絲酥餅都是油炸的，但是我偏愛的是用烤箱烤出來的蘿蔔絲酥餅，如果你也和我一樣喜歡這道點心，就讓我和你來分享我20多年的經驗累積吧！

如果您喜歡我的視頻，請您訂閱我的頻道 :

https://www.youtube.com/channel/UCKLBPrr1NESUKU7Fu_NEeRw

並關注我們的下一個視頻 “咖哩餃”
希望你有個美好快樂的一天😍
食材: (可做24個蘿蔔絲酥餅)

[油皮材料］：
中筋麵粉300公克
水135公克
糖60公克
鹽3公克
奶油100 公克

[油酥材料］:
中筋麵粉300公克
奶油180公克

[內餡材料]
白蘿蔔 850公克 (去皮刨絲並已擠水)
鹽2小匙
糖1大匙
絞肉225公克
胡椒粉適量

蛋黃一個
白芝麻 1-2 TBSP

貼心小提示💕 ：

1. 通常，我用未煮過的蘿蔔絲加上些許的絞肉加以調味作為餡料，先將蘿蔔刨成絲然後加鹽，濾掉多餘的水分，之後加上糖，胡椒粉和麻油調味, 然後與未煮熟的豬絞肉混合（也可以用雞肉或火雞肉）。烘烤時間是相同的。這兩種餡料都不錯。您可以嘗試用視頻中煮熟蘿蔔的食譜或用涼拌蘿蔔絲作為餡料。

2. 蘿蔔絲酥餅可以在冰箱中保存一周，或在冰箱冷凍庫中保存幾個月。

==================================================

These flaky radish puffs are a delicate and delicious dim sum dish. These puffs have a crispy outer layer, flaky but soft inner layer, and a sweet and savory white radish and pork filling. More than 20 years ago, when I first moved from Taiwan, I really really missed these pastries and had a very hard time finding them. There were no internet recipes back in those days, so I experimented and did my homework for years. Most of the flaky radish puffs I see are deep fried, however, I prefer a baked radish pastry, which is just as flaky. If you like this dim sum dish as much as I do, let me share what I've learned in my 20+ years of making these pastries!

If you like these videos, please remember to subscribe and hit the 🔔
https://www.youtube.com/channel/UCKLBPrr1NESUKU7Fu_NEeRw

Stay tuned for our next video to learn how to make Chinese Chicken/Beef Curry Puffs, another dim sum favorite.

Enjoy, and have a nice day 😍

Ingredients : (Makes 24 Radish Puffs)

[Water dough] :
All-purpose flour 300g
Water 135g
Sugar 60g
Butter 100g

[Butter dough] :
All-purpose flour 300g
Butter 180g

[Filling] :
Ground pork
Radish 850g (peeled, grated, and drained)
Salt 2 tsp
Sugar 1 TBSP
White pepper 1/2 tsp (optional)

1 Egg yolk
White sesame seeds 1-2 TBSP

Note :
1. Cooking the filling is optional, I often use an uncooked filling. After squeezing the liquid out of the radish, season with salt, sugar, white pepper, and sesame oil and then mix with uncooked ground pork (can also be substituted for chicken or turkey). Bake time is the same. I recommend trying out this filling as well, especially if you're low on time.
2. These flaky radish pastries can be kept fresh in the fridge for about a week. They can also be kept in the freezer for several months.

::::::::::::::::::::
Music:
Smile - Bensound
Buddy - Bensound
https://www.bensound.com
Support by RFM - NCM: https://bit.ly/2xGHypM

Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037
Artist: http://incompetech.com/
::::::::::::::::::::

Видео Baked Flaky Radish Puffs | 蘿蔔絲酥餅 • 用中筋麵粉 • 不用油炸 😋 好吃又健康唷! канала Fango Kitchen