香饼/马蹄酥食谱Heong Peah/Beh Teh Saw/Maltose Pastry Recipe|麦芽糖馅，千层酥皮Maltose Fillings, Puff Pastry

2022-7-23 17:00| 发布者: admin8| 查看: 16| 评论: 0|文章／视频分享来自: iwen baking

香饼/马蹄酥食谱Heong Peah/Beh Teh Saw/Maltose Pastry Recipe|麦芽糖馅，千层酥皮Maltose Fillings, Puff Pastry

#香饼 #马蹄酥 #麦芽糖馅 #千层酥皮
#HeongPeah #BehTehSaw #MaltosePastry #MaltoseFillings #PuffPastry

♦MaggieLee Kitchen 香饼Heong Peah Recipe: https://youtu.be/TYe5QYkLMbA
♦蛋黄酥食谱|Salted Egg Yolk Pastry Recipe: https://youtu.be/ZizgSE0-JUA
♦酥皮挞皮食谱Pastry/Tarts: https://youtube.com/playlist?list=PL-z50Pxpx9Q0FHZDRht7tX0i4J9RBS8K0
♦Facebook Page: https://www.facebook.com/iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

来自制从小吃到大的香饼/马蹄酥。外面是层次分明的千层酥皮，内馅也用了麦芽糖来制作，加了油葱白芝麻和棕糖，口味超香甜。新鲜出炉，稍放温，切开来外皮香酥掉渣，馅料浓郁流心效果，食欲大开。好香，满屋麦芽油葱香，好好吃。烤好放温最好吃。尝试了4-5次，用对方式，烤时终于不露馅了。感谢参考了”MaggieLee Kitchen”包裹方式。
要不露馅：
=水皮油皮比率要精准，水皮要揉面到位和休息足够
=包两次面皮
=抹面粉水收口防漏。

收藏方式：烤好放温后吃最佳。凉透收密封容器室温3-5天内吃完。吃前，toaster中火烤热，温吃酥皮脆回内陷回软，。

Let’s make Heong Peah/Beh Teh Saw/Maltose Pastry eaten since young. Outer layer is thousand layered puff pastry, the filling is made of maltose, with fried shallots, white sesame seeds and brown sugar, for added fragrance and sweetness. Freshly baked, let warm slightly, cut open, outer crust is so crispy till crumbs falling, filling is rich with lava flowing consistency, so irresistibly appetizing. Very fragrant, full of malt and shallots aroma, delicious. Best eaten warm. After trying 4-5 times, in the right way, finally no filling leakage when baking. Thanks for the reference to “MaggieLee Kitchen” wrapping method.
To prevent leakage:
= Ratio of water dough to oil dough should be accurate, water dough should be kneaded enough and rested enough.
= Wrap the dough twice.
= Apply flour water to seal seam to prevent leakage.

Storage Method: Best eaten once let warm after baked. Cool completely, stored in airtight container at room temperature for 3-5days. Before eating, reheat in toaster over medium heat, eat warm, crust return crispy, fillings return soft and flowing.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦ Ingredient 材料 (10pcs Heong Peah 香饼)
=Fried Shallot 油葱=
60g Shallots 小红葱
120g Cooking Oil 食用油

=Water Dough水皮 (20pcs=26g/pc)=
110g Warm Water温水
23g Maltose麦芽糖
300g All Purpose Flour普通中筋面粉
30g Caster Sugar细砂糖
3g Salt盐
20g Unsalted Butter (Soften) 无盐牛油（软化）
20g Shallot Oil 葱油
45g Vegetable Oil/Cooking Oil菜油/食用油

=Oil Dough油皮 (20pcs=12g/pc)=
180g All Purpose Flour普通中筋面粉
75g Vegetable Oil/Cooking Oil菜油/食用油

=Maltose Fillings麦芽糖馅 (10pcs=36g/pc)=
20g Shallot Oil 葱油
265g Maltose麦芽糖
55g Cake Flour低筋面粉
55g Brown Sugar 棕糖
20g Fried Shallot 炸油葱
20g Sesame Seeds 芝麻
2g Salt盐

=Flour Water面粉水=
3g All Purpose Flour普通中筋面粉
15g Water水

=Toppings 顶部布置=
Maltose Water 麦芽糖水 (6g Maltose 麦芽糖 + 10g Hot Water热水)
White Sesame 白芝麻

(Preheated Oven 190C/375F: 40-45minutes) (Halfway rotate baking tray to heat evenly)
(Top Bottom Heat, No Fan Force, Middle Rack)
(预热烤箱190C/375F: 40-45分钟) （中途转烤盘受热均匀）
(上下火，不开旋风，中层烤)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love
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