豆沙饼，淡汶饼食谱|千层酥皮|咸香绿豆沙馅|Tau Sar Piah, Tambun Piah, Mung Bean Pastry Recipe|Puff Pastry layers

#豆沙饼#淡汶饼 #龙珠饼 #绿豆酥饼 #千层酥皮 #咸香绿豆沙馅 #TauSarPiah #TambunPiah #MungBeanPastry #PuffPastryLayers #SavoryMungBeanFillings #GreenBeanFillings ♦ 蛋黄酥食谱Salted Egg Yolk Pastry Recipe:    • 蛋黄酥|咸蛋酥|月饼食谱|千层酥皮|2种做法|How To Make Salted ...  　 ♦ 烧包食谱SiuBao, Siew Pau, Meat Puffs Recipe    • 烧包食谱|千层酥皮|叉烧肉馅|SiuBao, Siew Pau, Meat Puff...   ♦酥皮/挞皮食谱Pastry/Tart Recipe Playlist:　 https://youtube.com/playlist?list=PL-... ♦ Facebook Page:   / iwen777   ♦ Instagram ID: iwen777 ♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?ur... 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. 　 今天来自制槟城著名的传统豆沙饼，迷你版也称为淡汶饼。做了又做，家人超爱两下子就扫完干净了。馅料采用了自炒咸香绿豆沙馅，这次用了电饭锅来蒸绿豆，不需长时间/隔夜浸泡也可以软烂成泥，超方便。豆沙饼千层酥皮是包在里面的，咬开看到千层分明的酥皮。抹蛋液和烤到位，颜色黄金酥脆，真漂亮，食欲大开。外皮香酥，千层口感丰富，加上绿豆沙馅隐藏暴香的红葱和芝麻，咸香喷喷，好好吃。新鲜出炉最好吃。 收藏方式：烤好新鲜吃口感最佳。烤好，凉透收密封容器，室温最好3-5天内吃完。要收更久就放冰库冷冻，吃前解冻，toaster中火烤热，放凉酥皮脆回，温吃。 Today let’s make Penang’s famous traditional Tau Sar Piah, mini version also known as Tambun Piah. Made again and again, family love them so much finish in blink of an eye. Fillings are made using Self stir fry savory Mung Bean/Green Bean Fillings. This time use Rice Cooker to steam mung bean, no long hours/overnight soaking required, also able to achieve soft puree, so convenient. Tau Sar Piah Puff pastry layers are being wrapped inside, can see beautiful obvious layering once bite open. Egg wash and bake till just right, will get golden brown and crispy crust, so beautiful, and appetizing. Crispy outer crust, rich thousand layers texture, plus fragrant shallots and sesame surprise flavors hidden in mung bean fillings, such savory fragrance and delicious. Best eaten freshly baked. Storage Method: Best eaten once freshly baked. After baked and cooled completely, put in airtight container within 3-5 days at room temperature. To keep longer, store in the freezer. Thaw and toast over medium heat. Let cool till pastry crispy back and eat warm. ♦食谱=20颗豆沙饼= =绿豆沙馅 (12克/份)= 90克 切半绿豆 (去皮) 155克 水 60克 食用油 30克 红葱 （剁碎） 60克 细砂糖 2克 盐 1克 胡椒粉 1.5克 白芝麻 =水皮 (10克/份)= 100克 普通中筋面粉 25克 糖粉 2克 盐 35克 无盐牛油（软化） 35克 水 =油皮 (6克/份)= 80克 普通中筋面粉 44克 无盐牛油 （软化） 1颗 鸡蛋 (上下火，不开旋风，中层烤) (预热烤箱200C: 10分钟, 抹蛋液, 再烤200C: 10-15分钟) ♦Recipe=20pcs Tau Sar Piah= =Mung Bean Fillings (12g/pc)= 90g Split Mung Bean/Green Bean (Remove Skin) 155g Water 60g Cooking Oil 30g Shallots (Minced) 60g Caster Sugar 2g Salt 1g Pepper 1.5g White Sesame Seeds =Water Dough (10g/pc)= 100g All Purpose Flour 25g Icing Sugar 2g Salt 35g Unsalted Butter (Soften) 35g Water =Oil Dough (6g/pc)= 80g All Purpose Flour 44g Unsalted Butter (Soften) 1 Egg (Top Bottom Heat, No Fan Force, Middle Rack) (Preheated Oven 200C: 10minutes, egg wash, bake another 200c: 10-15minutes) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love