椪饼简易版大包酥cara gampang gak bikin ribet#Heongpeah香饼#马蹄酥#椪饼#Bakpia

雲の快乐厨房 My Happy Fo😋d Heong Peah  香饼   √ Ingredient 材料 (32pcs Heong Peah 香饼) =Fried Shallot 油葱=     60g Shallots 小红葱 Bawang Merah 120g Cooking Oil 食用油 Minyak Makan =Water Dough水皮 (712g : 32pcs = 22g/pc)   400g All Purpose Flour 普通中筋面粉 terigu Pro Sedang 100g Vegetable Oil/Cooking Oil 菜油  Minyak Makan 20g Caster Sugar 细砂 Gula Pasir 180g Warm Water 温水 Air 2g Salt 盐 Garam =Oil Dough油皮 (360 : 32pcs=12g/pc)= 120g white butter 白黄油 Mentega Putih 240g All Purpose Flour 普通中筋面粉  Terigu Pro Sedang =Maltose Fillings麦芽糖馅 (646g : 32p=20g/pc)= 220g powdered sugar 糖粉 Gula Bubuk 3g Salt 盐 Garam 140g Cake Flour 低筋面粉 Terigu Pro Rendah 28g Tapioca Flour 木薯粉 Tapioka 28g Glutinous rice Flour 糯米粉 Tepung Ketan 90g Shallot Oil 葱油 Minyak Bawang Merah 90g Maltose 麦芽糖 Maltose 20g Fried Shallot 炸油葱 Bawang Merah Goreng 20g Sesame Seeds 芝麻 Wijen =Toppings 顶部布置= Yolk 蛋黄 Kuning Telur Water 水 Air Sesame Seeds 白芝麻 Wijen (Preheated Oven 190C/375F: 40-45minutes) (Halfway rotate baking tray to heat evenly)  (预热烤箱190C/375F: 40-45分钟) （中途转烤盘受热均匀） #baking#Heongpeah#酥饼#香饼#马蹄酥#椪饼#bakpia#中式點心