港九新界 港式辣魚蛋 !7大魚蛋檔大比拼
港式魚蛋,下欄魚肉加上平價麵粉,本應地位卑微,不過香港人就是懂變通,煮煲咖喱,調鍋辣汁,共冶一爐,醬汁辛香刺激,魚蛋彈牙爽口,究竟食醬汁,定食魚蛋,一言難盡,這顆魚肉澱粉仿如打通任督二脈,躍升街頭經典!既然 港式辣魚蛋 地位超然,《新假期》當然亦都特事特辦,召喚同樣尊貴的民間食神,一同選出辣魚蛋之王!
source from : 新假期 Weekend Weekly
Discover the secret of making HK Pineapple Bun
Kitchen.m21.hk食譜:菠蘿包製作大公開
in Cantonese Chinese
Original source: http://kitchen.m21.hk/
Step 1:
The bun (dough) material (ready for 30 buns)
Bread Flour - 1000g
White sugar - 230g
Egg - 150g
Butter - 80g
Milk Powder - 30g
Salt - 10g
Yeast - 18g
Water - 420g
Step 1:
The bun (dough) material (ready for 30 buns)
Bread Flour - 1000g
White sugar - 230g
Egg - 150g
Butter - 80g
Milk Powder - 30g
Salt - 10g
Yeast - 18g
Water - 420g
Step 2:
*Error in the timeline 3:02, and corrected as following:
The Pineapple Skin ingredient
*Error in the timeline 3:02, and corrected as following:
The Pineapple Skin ingredient
Recipe:
Cake Flour - 1000gButter - 300g
White sugar - 250g
Lard - 200g
Egg - 85g
Milk - 85g
Ammonia Bicarbonate - 8g
Baking Soda - 8g
正確"菠蘿皮"份量
低筋麵粉.............1000克
牛油....................300克
砂糖...................250克
豬油...................200克
蛋.......................85克
牛奶....................85克
臭粉...................8克
梳打粉................8克