subtitles

dà jiā hǎo shì xiǎo gāo jiě
大家
Hello everyone, I am Xiao Gao Jie.
jīn tiān wǒ men lái zuò dàn huáng
今天我们蛋黄
Today we will make egg yolk pastry.
xiān lái zuò dòu shā xiàn
豆沙
Let's make red bean paste first.
hóng dòu
200红豆
200 grams of red beans,
shuǐ
700
700 grams of water.
yī diǎn diǎn jiǎn miàn huò zhě xiǎo sū dǎ
一点点碱面或者小苏打
A little soda ash, or baking soda.
rú guǒ yòng gāo yā guō zhǔ dòu zi xū yào tí qián pào dòu zi
如果高压锅豆子需要提前豆子
If you use a pressure cooker to cook the beans, you do not need to soak the beans in advance.
shuǐ kāi shàng qì zhī hòu zhuǎn xiǎo huǒ fēn zhōng
上汽之后小火25分钟
After the water is boiled, turn to low heat and pressure cook for 25 minutes.
zhēng qì sàn jǐn dǎ kāi gài zi
蒸汽打开盖子
When the steam is gone, open the lid.
dòu zi yǐ jīng ruǎn làn
豆子已经
The beans are soft.
guō dǐ hái liú yǒu yī xiē shuǐ
锅底留有一些
There is still some water in the bottom of the pot.
shāo wēi fàng liáng yī diǎn fàng rù jī qì dǎ suì
稍微一点放入机器打碎
Let it cool slightly, put it in the machine and break it.
chǎo dòu shā bù zhān guō bǐ jiào hǎo yòng
豆沙不粘锅比较
When frying bean paste, a non-stick pan is better.
fēn liǎng cì fàng rù yóu
两次放入
Put the oil in twice.
xiǎo huǒ màn chǎo ràng dòu shā zhōng de shuǐ fēn zhēng fā
小火豆沙水分蒸发
Stir-fry on low heat to evaporate the water in the bean paste.
qí shí shì yóu qǔ dài le shuǐ de wèi zhì
其实取代位置
Oil replaces water.
ér qiě chǎo guò de dòu shā huì fēi cháng xiāng
而且豆沙非常
And the fried bean paste will be very tasty.
chǎo gàn yī diǎn hòu fēn liǎng cì fàng rù hēi táng
一点两次放入黑糖
After becoming dry a bit, add brown sugar in two portions.
méi yǒu hēi táng kě yǐ yòng hóng táng
没有黑糖可以红糖
hēi táng de jiāo xiāng wèi hóng táng gèng zhòng yī xiē
黑糖香味红糖一些
The brown sugar has a rich flavour.
zuì hòu chǎo dào zhè gè chéng dù jiù kě yǐ guān huǒ chū guō
最后这个程度可以
Finally, when the texture looks like this, you can turn off the heat.
yī gòng chǎo le duō shǎo fēn zhōng zuǒ yòu
一共多少20分钟左右
It took me 20 minutes to cook.
fàng liáng zhī hòu hái huì biàn yìng yī diǎn
之后变硬一点
After letting cool, it will harden a bit.
fàng le hēi táng dòu shā chǎo chū lái yán sè bǐ jiào hēi xiāng wèi gèng nóng yī xiē
黑糖豆沙出来颜色比较香味一些
With brown sugar, the bean paste is darker in colour and has a more flavourful tasty.
gài shàng bǎo xiān zhǐ fàng liáng zhī hòu bīng xiāng lěng cáng
保鲜纸之后冰箱冷藏
Cover with plastic wrap, keep it in the refrigerator after cooled.
xiàn zài wǒ men lái miàn jiù shì shuǐ pí
现在我们就是水皮
Now we will make the water dough.
zhōng jīn miàn fěn
面粉
All-purpose flour,
shuǐ
water,
táng
sugar,
ràng táng xiān róng jiě zài shuǐ zhōng
溶解水中
let the sugar dissolve in the water first,
fàng rù róng huà huáng yóu
放入融化黄油
put in the melted butter.
yòng guā dāo miàn tuán jiǎo bàn zài yī qǐ
刮刀面团搅拌一起
Stir the dough together with a spatula.
xiàn zài hái xū yào shàng shǒu rén róu miàn
现在需要揉面
There is no need to knead the dough now.
gài shàng gài zi táng miàn fēn zhōng
盖子15分钟
Put the lid on and rest it for 15 minutes.
fēn zhōng hòu yòng shǒu shuǎi miàn tuán
15分钟面团
After 15 minutes, throw the dough with your hands.
hěn kuài miàn tuán jiù guāng le
很快面团
Soon the dough is smooth.
wǒ men jì xù shuǎi fēn zhōng
我们继续2-3分钟
We continue to throw it for 2-3 minutes.
zhè yàng zi qí shí jiù kě yǐ le
样子其实可以
This is enough.
huò zhě zài guò shí wǔ fēn zhōng huí lái qīng qīng miàn tuán zhěng lǐ yī xià
或者十五分钟回来轻轻面团整理一下
Or in another fifteen minutes, come back and gently fold the dough.
miàn tuán jiù huì fēi cháng guāng huá le
面团非常光滑
It will be very smooth.
piān ruǎn de miàn tuán shǒu zhān miàn fěn
面团面粉
Soft dough, without sticking to you hand.
zhè shì fēi cháng yǒu xiào kuài sù de róu miàn fāng fǎ
非常有效快速揉面方法
This is a very effective and fast method to knead a dough.
gài shàng gài zi táng miàn yī gè xiǎo shí
盖子一个小时
Put the lid on and rest it for an hour.
wǒ men xiān lái zhǔn bèi xiàn liào zuì hòu zuò yóu pí
我们准备馅料最后油皮
Let's prepare the filling first and make oil dough at the end.
shēng de xián yā dàn lěng shuǐ xià guō
咸鸭蛋冷水下锅
Put raw salted duck eggs in cold water.
shuǐ kāi hòu zhǔ fēn zhōng
8分钟
After the water boils, cook for 8 minutes.
rán hòu bō pí
然后剥皮
Then peel it.
shuǐ zhǔ shì wēn hé de jiā rè fāng shì dàn huáng kě yǐ hěn hǎo de bǎo cún yóu zhī
水煮温和加热方式蛋黄可以保存油脂
Poaching is a gentle heating method, and the egg yolk can preserve oil well.
dàn shì dàn huáng qǐ lái bǐ jiào màn rú guǒ yī cì chù lǐ jǐ shí gè shàng bǎi gè
但是蛋黄起来比较慢如果一次处理几十个百个
But the egg yolks are relatively slow to peel. If you process dozens or hundreds of them at a time,
zhè gè fāng fǎ kěn dìng shì xíng bù tōng de
这个方法肯定行不通
this method will definitely not work.
dàn shì jiā tíng zhì zuò shù liàng bǐ jiào shǎo hái shì kě yǐ cāo zuò de
但是家庭制作数量比较还是可以操作
However, the number of yolks we cook at home is small, and it can work.
rú guǒ yòng mǎi de xián dàn huáng yào xiǎo xīn
如果咸蛋小心
Be careful if you use store brought salted egg yolk.
yǒu de dàn huáng kàn qǐ lái hěn piāo liàng dàn shì chī qǐ lái kǒu gǎn zhān
蛋黄看起来很漂亮但是起来口感
Many look beautiful, but they taste like gummy.
xián dàn huáng shì dàn huáng zuì zhǔ yào wèi dào zǔ chéng bù fēn
咸蛋蛋黄主要味道组成部分
Salted egg yolk is the main flavour component of egg yolk pastry.
rú guǒ què dìng de wèi dào de huà zhì zuò zhī qián xiān cháng yī cháng
如果确定味道的话制作之前尝一尝
If you are not sure about its taste, try it before making it.
dòu shā yǐ jīng fàng liáng
豆沙已经
The red bean paste has been cooled.
fēn chéng yī gè de dòu shā xiàn
分成25一个豆沙
Divide into 25 grams of red bean paste.
yī gòng chēng chū dòu shā xiàn
一共10豆沙
Weigh out 10 bean paste fillings in total.
dòu shā yā chū yī gè xiǎo wǎn de xíng zhuàng
豆沙压出一个小碗形状
The red bean paste is pressed into the shape of a small bowl.
fàng rù dàn huáng
放入蛋黄
Add the egg yolk.
hǔ kǒu shōu kǒu
虎口收口
Close it with the curve between the thumb and index finger.
hǔ kǒu shōu kǒu de fāng fǎ zhōng shì diǎn xīn zhōng fēi cháng cháng yòng
虎口收口方法中式心中非常常用
The method of closing is very commonly used in Chinese pastry making.
jiù zhè yī gè diǎn xīn wǒ men jiù yào yòng dào sān cì
一个点心我们就要用到三次
We will use this method three times in this recipe.
gǔn yuán
滚圆
Round it.
shuǐ pí miàn tuán táng hǎo xiàn liào zhǔn bèi jiù xù wǒ men xiàn zài lái zuò yóu pí
水皮面团馅料准备就绪我们现在油皮
The water dough is ready and the fillings are made. Let's make the oil dough now.
rú guǒ xuǎn yòng zhū yóu de huà xiào guǒ bǐ jiào hǎo ér qiě cāo zuò qǐ lái róng yì
如果选用猪油的话效果比较而且操作起来容易
If you choose lard, it has a better shortening effect and is easier to handle.
rú guǒ bù yòng zhū yóu de huà wǒ men kàn yī xià qí tā yóu zhī
如果不用猪油的话我们一下其它油脂
If you don’t use lard, let’s look at other oils and fats.
sū yóu huò zhě sū yóu
酥油或者酥油
Shortening.
tīng míng zì jiù zhī dào de xiào guǒ yīng gāi fēi cháng hǎo
名字知道效果应该非常
Just listen to the name and you will know that it produces good results.
dàn shì shì rén zào de qīng huà yóu duì shēn tǐ méi shá hǎo chù wǒ men jiù kǎo lǜ le
但是人造氢化油身体好处我们考虑
But it is hydrogenated oil, which is not good for the body. We will not use it.
shèng xià jǐ zhǒng cháng jiàn de yóu zhī shǒu xiān yē zi yóu
剩下几种常见油脂首先椰子油
There are several common fats and oil left: first, coconut oil.
shì gù tài yóu xiào guǒ bù cuò
固态效果不错
It is solid at room temperature, and has a good shortening effect.
ér qiě huì yǒu dàn dàn de yē zi xiāng wèi kě yǐ yòng yē zi yóu
而且淡淡的椰子香味可以椰子油
There will be a light coconut fragrance, you can use coconut oil for this recipe.
rán hòu shì zuì pǔ tōng de shū cài yóu
然后普通蔬菜
Then comes the most common vegetable oil.
kě yǐ yòng néng fēn céng
可以分层
It can be used and it can produce layers.
dàn shì cháng wēn xià shì yè tài
但是常温下液态
But it is liquid at room temperature.
yě jiù shì shuō sū pí diǎn xīn zuò hǎo zhī hòu zhè gè yóu hái shì yè tǐ xíng shì cún zài sū pí zhī jiān de
也就是说酥皮点心做好之后这个还是液体形式存在酥皮之间
In other words, after the pastry is made, the oil still exists between the pastry in liquid form.
gù tài yóu zhī shǎo le yī diǎn diǎn sū cuì de gǎn jué
固态油脂一点点酥脆感觉
A little bit less crispy than solid fat.
zuì hòu shì pǔ tōng yán huáng yóu
最后普通黄油
Finally, ordinary unsalted butter.
cháng wēn xià shì gù tài yóu dàn shì yǒu liǎng gè wèn tí wǒ men biān zuò biān jiǎng ba
常温下固态但是两个问题我们
At room temperature, it is also solid, but it has two problems. Let's talk while doing it.
dì yī huáng yóu yǒu shuǐ
第一黄油15%
First, there is 15% water in butter.
yóu pí hán shuǐ shì bù lì yú fēn céng de
油皮含水不利于分层
Water in the oil dough is not good for producing layered effect.
wǒ men tōng guò jiā rè de fāng shì zhēng fā huáng yóu de shuǐ fēn
我们通过加热方式蒸发黄油水分
We use heating to evaporate the water in the butter,
shǐ biàn chéng wú shuǐ huáng yóu
使变成无水黄油
to turn it into clarified butter.
kāi xiǎo huǒ màn màn jiā rè
小火慢慢加热
Turn on low heat.
huáng yóu róng huà zhī hòu yī liǎng fēn zhōng jiù hǎo
黄油融化之后一两分钟
After the butter has melted, it will be ready in a minute or two.
kàn zhè gè shí hòu huáng yóu yǐ jīng biàn qīng le
这个时候黄油已经变清
Look at this, the butter has cleared.
shāo wēi fàng liáng yī diǎn diǎn jiā rù miàn fěn zhōng jīn jīn dōu kě yǐ
稍微一点点加入面粉可以
Let it cool a little bit and add flour. All purpose or cake flour are both OK.
dì èr diǎn huáng yóu de ruǎn yìng chéng dù shòu wēn dù de yǐng xiǎng bǐ jiào
第二点黄油软硬程度温度影响比较
The second point is that the softness of butter is greatly affected by temperature.
shì wēn gāo de huà huáng yóu bǐ jiào ruǎn shuǐ pí yóu pí kě yǐ bǎo chí yī yàng de ruǎn yìng chéng dù
室温的话黄油比较水皮油皮可以保持一样软硬程度
If the room temperature is higher, the butter is softer, and the water dough and oil dough can maintain the same softness.
bǐ jiào róng yì cāo zuò
比较容易操作
It is easier to operate.
dàn shì rú guǒ shì wēn bǐ jiào huáng yóu huì biàn yìng bù lì yú cāo zuò
但是如果室温比较黄油变硬不利于操作
But if the room temperature is lower, the butter becomes hard, which is not good for our recipe.
wǒ jiā shì wēn shì shè shì dù yóu pí huì biàn yìng
我家室温21摄氏度油皮变硬
The room temperature in my home is 21 degrees Celsius, and the oil dough will harden.
suǒ yǐ yóu pí de zhì zuò liú zài de zuì hòu yī bù ér qiě dòng zuò yào kuài yī diǎn
所以油皮制作留在最后一步而且动作一点
So I made the oil dough at the end. And I have to act fast.
miàn tuán yǐ jīng táng hǎo kě yǐ chū báo mó
面团已经可以薄膜
The dough is ready. It passes windowpane test.
zhěng lǐ chéng fāng xíng
整理方形
Shape it into a rectangle.
fēn wèi fèn
分为10
Also divided into 10.
yī gè xiǎo miàn tuán
一个面团
Take a small dough.
chě kāi
扯开
Stretch bigger.
guāng miàn cháo xià bāo yóu pí
光面油皮
The smooth side faces down, then wrap in oil dough.
hǔ kǒu shōu kǒu
虎口收口
Close it with your hands.
àn shùn xù fàng hǎo
顺序
Put them in order.
ná chū dì yī zuò hǎo de xiǎo miàn tuán
拿出第一做好面团
Take out the first small dough.
àn bǎn shàng báo báo de gàn fěn
案板薄薄的干粉
Dust some flour.
guāng miàn cháo xià
光面
Smooth side down.
yā píng
压平
Press flat.
gǎn kāi
Roll it out.
dì yī gǎn xū yào tè bié
第一需要特别
The first roll does not need to be big.
zhé
Fold up.
huàn yī gè fāng xiàng
一个方向
Change the direction and
gǎn zhǎng
roll it out.
zài zhé liǎng cì
两次
Fold it again.
chéng céng jiù gòu le
3399
3 times 3 is 9. 9 layers are enough.
dāng rán kě yǐ zuò céng
当然可以3x412
Of course you can do 3X4, 12 layers.
yǒu de rén zuò sū pí diǎn xīn fēn céng bù shì hěn hǎo
酥皮点心分层不是
Some people's pastry doesn't show layers, and they think they don't have enough layers.
suǒ yǐ jiù pīn mìng de jiā céng shù
所以拼命层数
So they keep adding the layers.
qí shí zuò zhè zhǒng báo de sū pí diǎn xīn céng shù xū yào duō
其实这种酥皮点心层数需要
Actually, it is quite the opposite. You don’t need many layers to make this thin pastry.
céng shù tài duō fǎn ér huì shǐ shuǐ pí yóu pí hùn hé qǐ lái
层数反而使水皮油皮混合起来
Too many layers will cause the water dough and oil dough to mix together.
lìng wài xuǎn yòng zhé de fāng fǎ huò zhě juǎn de fāng fǎ kě néng shì kàn gè rén xí guàn
另外选用方法或者方法可能个人习惯
In addition, the method of folding or rolling may depend on personal habits.
juǎn de fāng fǎ róng yì shàng shǒu huì gèng kuài yī diǎn
方法容易一点
The rolling method is easy to learn and will be faster.
zhé de fāng fǎ sū pí céng cì fēn bù gèng jūn yún yī xiē
方法酥皮层次分布均匀一些
By folding, the puff pastry layers are more evenly distributed.
shì àn zhào shùn xù fàng hǎo
按照顺序
They are also placed in order.
ná chū dì yī gè
拿出第一个
Take out the first one.
zhè gè shí hòu yǐ jīng gǎn jué dào de huáng yóu biàn yìng le
这个时候已经感觉黄油变硬
At this time, the butter already felt hardened.
huáng yóu biàn yìng hòu huì chū xiàn de wèn tí huò zhě róng yì gǎn kāi
黄油变硬出现问题或者容易
After the butter hardens, it will break or be difficult to roll out.
rú guǒ chū xiàn zhè xiē wèn tí dōu bù yào jǐn jì xù cāo zuò
如果出现这些问题不要紧继续操作
It doesn't matter if these problems occur, you just continue.
hái shì guāng miàn cháo xià
还是光面
Still smooth side down.
sì gè jiǎo niē jìn qù
四个进去
Pinch in the four corners.
yā biǎn
压扁
Press flat.
gǎn píng
Roll out.
qǐ lái
起来
Pick it up,
cháo xià fàng de nà gè guāng miàn shì sū pí diǎn xīn de biǎo miàn
下放那个光面酥皮点心表面
the smooth surface faced down is the surface of your pastry.
fàng rù xiàn liào
放入馅料
Put the fillings.
xiān kǒu cháo xià shōu kǒu
收口
Turn the opening down first and close it with your hand from the top.
zài cì zhuǎn guò lái de shí hòu jī běn yǐ jīng fēng kǒu le
再次转过时候基本已经封口
When I turn it around again, it is almost closed.
dì sān cì yòng hǔ kǒu shōu kǒu de fāng fǎ
第三次虎口收口方法
For the third time, use the curve between the thumb and index finger.
diǎn xīn jiù bāo hǎo le
点心
Done!
zhěng lǐ yī xià xíng zhuàng
整理一下形状
Fix the shape.
liǎng gè jī dàn de dàn huáng
两个鸡蛋蛋黄
Take the yolks of two eggs.
dǎ sàn
打散
Beat it.
shuā zài diǎn xīn de biǎo miàn
点心表面
Brush the surface with the egg yolk.
shuā dào gāng gāng guò bàn
刚刚过半
Brush to just over half.
quán bù shuā wán zhī hòu shuā dì èr céng
全部之后第二层
After all brushed, brush the second layer.
dì èr céng jiù zài shàng miàn qīng qīng diǎn yī diǎn dàn huáng jiù hǎo
第二层上面轻轻一点蛋黄
Just lightly tap the egg yolk on the top this time.
rán hòu yòng shǒu zhǐ zhàn shuǐ zhān yī xiē hēi zhī má dào dàn huáng de shàng miàn
然后手指一些黑芝麻蛋黄上面
Then dip your fingers in water, then stick some black sesame seeds, and press them onto the egg yolk pastry.
rú guǒ xiǎng yào biǎo miàn dàn huáng huā wén liè kāi de yàng zi yào děng biǎo miàn dàn huáng gàn le zhī hòu zài fàng rù dào kǎo xiāng
如果想要表面蛋黄花纹裂开样子表面蛋黄之后放入烤箱
If you want the surface yolk pattern to crack, you have to wait for the yolk to dry before putting it in the oven.
kǎo de shí hòu miàn pí huì shāo wēi péng zhàng jiù huā wén chēng liè le
时候面皮稍微膨胀花纹
When baking, the dough will puff up slightly, and crack the pattern.
rú guǒ xiǎng yào biǎo miàn de dàn huáng huā wén liè kāi dàn huáng shuā hòu yī diǎn
如果想要表面蛋黄花纹裂开蛋黄一点
If you don't want the yolk pattern on the surface to crack, brush the yolk thicker.
rán hòu mǎ shàng jìn rù yù rè de kǎo xiāng
然后马上进入预热烤箱
Then immediately enter the preheated oven.
dàn huáng gēn zhe biǎo pí yī qǐ péng zhàng jiù bù huì liè kāi le
蛋黄跟着表皮一起膨胀不会裂开
The egg yolk will grow along with the dough, and it will not crack.
zhè gè biǎo miàn de dàn huáng yǐ jīng fàng gàn le
这个表面蛋黄已经
The egg yolk is dried.
fàng rù yù rè hǎo de kǎo xiāng
放入预热烤箱
Put it in the preheated oven.
kǎo fēn zhōng
375°f/190°c18-20分钟
Bake at 375°F/190°C for 18-20 minutes.
kǎo hǎo le zhè gè shì dàn huáng huā wén liè kāi de yàng zi
这个蛋黄花纹裂开样子
When it's baked, this is how they look.
xià miàn de yán sè gāng gāng hǎo
下面颜色刚刚
The bottom colour is also just right.
qiè kāi
切开
Cut open.
dāo qiè xià qù de shí hòu kàn dào sū pí diǎn xīn wài miàn diào le hěn duō zhā zi
切下去时候看到酥皮点心外面很多渣子
When the knife cuts down, you see a lot of crumbles falling off from the pastry.
dǎ kāi kàn kàn xián dàn huáng yǐ jīng kāi shǐ chū yóu le
打开看看咸蛋已经开始
Open it and you can see there is already oil on the salted egg yolk.
yòng hēi táng màn màn chǎo de hóng dòu shā wèi dào fēi cháng tián měi
黑糖慢慢豆沙味道非常甜美
The red bean paste fried slowly with brown sugar has a unique sweet taste.
zài kàn zuì wài miàn de sū pí fēi cháng qīng xī de céng cì
外面酥皮非常清晰层次
Look at the pastry around. You can clearly see the layers.
ér qiě shì báo báo de jūn yún yī zhì de guǒ zài dòu shā xiàn de wài miàn
而且薄薄的均匀一致豆沙外面
It is thin and evenly wrapped around the bean paste.
jì rán shì sū pí diǎn xīn nà me de diào zhā shì bì xū de
既然酥皮点心那么必须
Since it is a pastry, it must be crumbly.
xiè xiè dà jiā shōu kàn shì xiǎo gāo jiě wǒ men xià jí zài jiàn
谢谢大家收看我们下集再见^^
Thank you for watching. I’m Xiao Gao. See you in the next episode^^
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Wow! You're awesome!

蛋黄酥 Yolk Pastry

  • posted on 2021-04-15
  • vocabulary (91)
  • 小高姐的 Magi...

dà jiā hǎo shì xiǎo gāo jiě

大家

Hello everyone, I am Xiao Gao Jie.

jīn tiān wǒ men lái zuò dàn huáng

今天我们蛋黄

Today we will make egg yolk pastry.

xiān lái zuò dòu shā xiàn

豆沙

Let's make red bean paste first.

hóng dòu

200红豆

200 grams of red beans,

shuǐ

700

700 grams of water.

yī diǎn diǎn jiǎn miàn huò zhě xiǎo sū dǎ

一点点碱面或者小苏打

A little soda ash, or baking soda.

rú guǒ yòng gāo yā guō zhǔ dòu zi xū yào tí qián pào dòu zi

如果高压锅豆子需要提前豆子

If you use a pressure cooker to cook the beans, you do not need to soak the beans in advance.

shuǐ kāi shàng qì zhī hòu zhuǎn xiǎo huǒ fēn zhōng

上汽之后小火25分钟

After the water is boiled, turn to low heat and pressure cook for 25 minutes.

zhēng qì sàn jǐn dǎ kāi gài zi

蒸汽打开盖子

When the steam is gone, open the lid.

dòu zi yǐ jīng ruǎn làn

豆子已经

The beans are soft.

guō dǐ hái liú yǒu yī xiē shuǐ

锅底留有一些

There is still some water in the bottom of the pot.

shāo wēi fàng liáng yī diǎn fàng rù jī qì dǎ suì

稍微一点放入机器打碎

Let it cool slightly, put it in the machine and break it.

chǎo dòu shā bù zhān guō bǐ jiào hǎo yòng

豆沙不粘锅比较

When frying bean paste, a non-stick pan is better.

fēn liǎng cì fàng rù yóu

两次放入

Put the oil in twice.

xiǎo huǒ màn chǎo ràng dòu shā zhōng de shuǐ fēn zhēng fā

小火豆沙水分蒸发

Stir-fry on low heat to evaporate the water in the bean paste.

qí shí shì yóu qǔ dài le shuǐ de wèi zhì

其实取代位置

Oil replaces water.

ér qiě chǎo guò de dòu shā huì fēi cháng xiāng

而且豆沙非常

And the fried bean paste will be very tasty.

chǎo gàn yī diǎn hòu fēn liǎng cì fàng rù hēi táng

一点两次放入黑糖

After becoming dry a bit, add brown sugar in two portions.

méi yǒu hēi táng kě yǐ yòng hóng táng

没有黑糖可以红糖

hēi táng de jiāo xiāng wèi hóng táng gèng zhòng yī xiē

黑糖香味红糖一些

The brown sugar has a rich flavour.

zuì hòu chǎo dào zhè gè chéng dù jiù kě yǐ guān huǒ chū guō

最后这个程度可以

Finally, when the texture looks like this, you can turn off the heat.

yī gòng chǎo le duō shǎo fēn zhōng zuǒ yòu

一共多少20分钟左右

It took me 20 minutes to cook.

fàng liáng zhī hòu hái huì biàn yìng yī diǎn

之后变硬一点

After letting cool, it will harden a bit.

fàng le hēi táng dòu shā chǎo chū lái yán sè bǐ jiào hēi xiāng wèi gèng nóng yī xiē

黑糖豆沙出来颜色比较香味一些

With brown sugar, the bean paste is darker in colour and has a more flavourful tasty.

gài shàng bǎo xiān zhǐ fàng liáng zhī hòu bīng xiāng lěng cáng

保鲜纸之后冰箱冷藏

Cover with plastic wrap, keep it in the refrigerator after cooled.

xiàn zài wǒ men lái miàn jiù shì shuǐ pí

现在我们就是水皮

Now we will make the water dough.

zhōng jīn miàn fěn

面粉

All-purpose flour,

shuǐ

water,

táng

sugar,

ràng táng xiān róng jiě zài shuǐ zhōng

溶解水中

let the sugar dissolve in the water first,

fàng rù róng huà huáng yóu

放入融化黄油

put in the melted butter.

yòng guā dāo miàn tuán jiǎo bàn zài yī qǐ

刮刀面团搅拌一起

Stir the dough together with a spatula.

xiàn zài hái xū yào shàng shǒu rén róu miàn

现在需要揉面

There is no need to knead the dough now.

gài shàng gài zi táng miàn fēn zhōng

盖子15分钟

Put the lid on and rest it for 15 minutes.

fēn zhōng hòu yòng shǒu shuǎi miàn tuán

15分钟面团

After 15 minutes, throw the dough with your hands.

hěn kuài miàn tuán jiù guāng le

很快面团

Soon the dough is smooth.

wǒ men jì xù shuǎi fēn zhōng

我们继续2-3分钟

We continue to throw it for 2-3 minutes.

zhè yàng zi qí shí jiù kě yǐ le

样子其实可以

This is enough.

huò zhě zài guò shí wǔ fēn zhōng huí lái qīng qīng miàn tuán zhěng lǐ yī xià

或者十五分钟回来轻轻面团整理一下

Or in another fifteen minutes, come back and gently fold the dough.

miàn tuán jiù huì fēi cháng guāng huá le

面团非常光滑

It will be very smooth.

piān ruǎn de miàn tuán shǒu zhān miàn fěn

面团面粉

Soft dough, without sticking to you hand.

zhè shì fēi cháng yǒu xiào kuài sù de róu miàn fāng fǎ

非常有效快速揉面方法

This is a very effective and fast method to knead a dough.

gài shàng gài zi táng miàn yī gè xiǎo shí

盖子一个小时

Put the lid on and rest it for an hour.

wǒ men xiān lái zhǔn bèi xiàn liào zuì hòu zuò yóu pí

我们准备馅料最后油皮

Let's prepare the filling first and make oil dough at the end.

shēng de xián yā dàn lěng shuǐ xià guō

咸鸭蛋冷水下锅

Put raw salted duck eggs in cold water.

shuǐ kāi hòu zhǔ fēn zhōng

8分钟

After the water boils, cook for 8 minutes.

rán hòu bō pí

然后剥皮

Then peel it.

shuǐ zhǔ shì wēn hé de jiā rè fāng shì dàn huáng kě yǐ hěn hǎo de bǎo cún yóu zhī

水煮温和加热方式蛋黄可以保存油脂

Poaching is a gentle heating method, and the egg yolk can preserve oil well.

dàn shì dàn huáng qǐ lái bǐ jiào màn rú guǒ yī cì chù lǐ jǐ shí gè shàng bǎi gè

但是蛋黄起来比较慢如果一次处理几十个百个

But the egg yolks are relatively slow to peel. If you process dozens or hundreds of them at a time,

zhè gè fāng fǎ kěn dìng shì xíng bù tōng de

这个方法肯定行不通

this method will definitely not work.

dàn shì jiā tíng zhì zuò shù liàng bǐ jiào shǎo hái shì kě yǐ cāo zuò de

但是家庭制作数量比较还是可以操作

However, the number of yolks we cook at home is small, and it can work.

rú guǒ yòng mǎi de xián dàn huáng yào xiǎo xīn

如果咸蛋小心

Be careful if you use store brought salted egg yolk.

yǒu de dàn huáng kàn qǐ lái hěn piāo liàng dàn shì chī qǐ lái kǒu gǎn zhān

蛋黄看起来很漂亮但是起来口感

Many look beautiful, but they taste like gummy.

xián dàn huáng shì dàn huáng zuì zhǔ yào wèi dào zǔ chéng bù fēn

咸蛋蛋黄主要味道组成部分

Salted egg yolk is the main flavour component of egg yolk pastry.

rú guǒ què dìng de wèi dào de huà zhì zuò zhī qián xiān cháng yī cháng

如果确定味道的话制作之前尝一尝

If you are not sure about its taste, try it before making it.

dòu shā yǐ jīng fàng liáng

豆沙已经

The red bean paste has been cooled.

fēn chéng yī gè de dòu shā xiàn

分成25一个豆沙

Divide into 25 grams of red bean paste.

yī gòng chēng chū dòu shā xiàn

一共10豆沙

Weigh out 10 bean paste fillings in total.

dòu shā yā chū yī gè xiǎo wǎn de xíng zhuàng

豆沙压出一个小碗形状

The red bean paste is pressed into the shape of a small bowl.

fàng rù dàn huáng

放入蛋黄

Add the egg yolk.

hǔ kǒu shōu kǒu

虎口收口

Close it with the curve between the thumb and index finger.

hǔ kǒu shōu kǒu de fāng fǎ zhōng shì diǎn xīn zhōng fēi cháng cháng yòng

虎口收口方法中式心中非常常用

The method of closing is very commonly used in Chinese pastry making.

jiù zhè yī gè diǎn xīn wǒ men jiù yào yòng dào sān cì

一个点心我们就要用到三次

We will use this method three times in this recipe.

gǔn yuán

滚圆

Round it.

shuǐ pí miàn tuán táng hǎo xiàn liào zhǔn bèi jiù xù wǒ men xiàn zài lái zuò yóu pí

水皮面团馅料准备就绪我们现在油皮

The water dough is ready and the fillings are made. Let's make the oil dough now.

rú guǒ xuǎn yòng zhū yóu de huà xiào guǒ bǐ jiào hǎo ér qiě cāo zuò qǐ lái róng yì

如果选用猪油的话效果比较而且操作起来容易

If you choose lard, it has a better shortening effect and is easier to handle.

rú guǒ bù yòng zhū yóu de huà wǒ men kàn yī xià qí tā yóu zhī

如果不用猪油的话我们一下其它油脂

If you don’t use lard, let’s look at other oils and fats.

sū yóu huò zhě sū yóu

酥油或者酥油

Shortening.

tīng míng zì jiù zhī dào de xiào guǒ yīng gāi fēi cháng hǎo

名字知道效果应该非常

Just listen to the name and you will know that it produces good results.

dàn shì shì rén zào de qīng huà yóu duì shēn tǐ méi shá hǎo chù wǒ men jiù kǎo lǜ le

但是人造氢化油身体好处我们考虑

But it is hydrogenated oil, which is not good for the body. We will not use it.

shèng xià jǐ zhǒng cháng jiàn de yóu zhī shǒu xiān yē zi yóu

剩下几种常见油脂首先椰子油

There are several common fats and oil left: first, coconut oil.

shì gù tài yóu xiào guǒ bù cuò

固态效果不错

It is solid at room temperature, and has a good shortening effect.

ér qiě huì yǒu dàn dàn de yē zi xiāng wèi kě yǐ yòng yē zi yóu

而且淡淡的椰子香味可以椰子油

There will be a light coconut fragrance, you can use coconut oil for this recipe.

rán hòu shì zuì pǔ tōng de shū cài yóu

然后普通蔬菜

Then comes the most common vegetable oil.

kě yǐ yòng néng fēn céng

可以分层

It can be used and it can produce layers.

dàn shì cháng wēn xià shì yè tài

但是常温下液态

But it is liquid at room temperature.

yě jiù shì shuō sū pí diǎn xīn zuò hǎo zhī hòu zhè gè yóu hái shì yè tǐ xíng shì cún zài sū pí zhī jiān de

也就是说酥皮点心做好之后这个还是液体形式存在酥皮之间

In other words, after the pastry is made, the oil still exists between the pastry in liquid form.

gù tài yóu zhī shǎo le yī diǎn diǎn sū cuì de gǎn jué

固态油脂一点点酥脆感觉

A little bit less crispy than solid fat.

zuì hòu shì pǔ tōng yán huáng yóu

最后普通黄油

Finally, ordinary unsalted butter.

cháng wēn xià shì gù tài yóu dàn shì yǒu liǎng gè wèn tí wǒ men biān zuò biān jiǎng ba

常温下固态但是两个问题我们

At room temperature, it is also solid, but it has two problems. Let's talk while doing it.

dì yī huáng yóu yǒu shuǐ

第一黄油15%

First, there is 15% water in butter.

yóu pí hán shuǐ shì bù lì yú fēn céng de

油皮含水不利于分层

Water in the oil dough is not good for producing layered effect.

wǒ men tōng guò jiā rè de fāng shì zhēng fā huáng yóu de shuǐ fēn

我们通过加热方式蒸发黄油水分

We use heating to evaporate the water in the butter,

shǐ biàn chéng wú shuǐ huáng yóu

使变成无水黄油

to turn it into clarified butter.

kāi xiǎo huǒ màn màn jiā rè

小火慢慢加热

Turn on low heat.

huáng yóu róng huà zhī hòu yī liǎng fēn zhōng jiù hǎo

黄油融化之后一两分钟

After the butter has melted, it will be ready in a minute or two.

kàn zhè gè shí hòu huáng yóu yǐ jīng biàn qīng le

这个时候黄油已经变清

Look at this, the butter has cleared.

shāo wēi fàng liáng yī diǎn diǎn jiā rù miàn fěn zhōng jīn jīn dōu kě yǐ

稍微一点点加入面粉可以

Let it cool a little bit and add flour. All purpose or cake flour are both OK.

dì èr diǎn huáng yóu de ruǎn yìng chéng dù shòu wēn dù de yǐng xiǎng bǐ jiào

第二点黄油软硬程度温度影响比较

The second point is that the softness of butter is greatly affected by temperature.

shì wēn gāo de huà huáng yóu bǐ jiào ruǎn shuǐ pí yóu pí kě yǐ bǎo chí yī yàng de ruǎn yìng chéng dù

室温的话黄油比较水皮油皮可以保持一样软硬程度

If the room temperature is higher, the butter is softer, and the water dough and oil dough can maintain the same softness.

bǐ jiào róng yì cāo zuò

比较容易操作

It is easier to operate.

dàn shì rú guǒ shì wēn bǐ jiào huáng yóu huì biàn yìng bù lì yú cāo zuò

但是如果室温比较黄油变硬不利于操作

But if the room temperature is lower, the butter becomes hard, which is not good for our recipe.

wǒ jiā shì wēn shì shè shì dù yóu pí huì biàn yìng

我家室温21摄氏度油皮变硬

The room temperature in my home is 21 degrees Celsius, and the oil dough will harden.

suǒ yǐ yóu pí de zhì zuò liú zài de zuì hòu yī bù ér qiě dòng zuò yào kuài yī diǎn

所以油皮制作留在最后一步而且动作一点

So I made the oil dough at the end. And I have to act fast.

miàn tuán yǐ jīng táng hǎo kě yǐ chū báo mó

面团已经可以薄膜

The dough is ready. It passes windowpane test.

zhěng lǐ chéng fāng xíng

整理方形

Shape it into a rectangle.

fēn wèi fèn

分为10

Also divided into 10.

yī gè xiǎo miàn tuán

一个面团

Take a small dough.

chě kāi

扯开

Stretch bigger.

guāng miàn cháo xià bāo yóu pí

光面油皮

The smooth side faces down, then wrap in oil dough.

hǔ kǒu shōu kǒu

虎口收口

Close it with your hands.

àn shùn xù fàng hǎo

顺序

Put them in order.

ná chū dì yī zuò hǎo de xiǎo miàn tuán

拿出第一做好面团

Take out the first small dough.

àn bǎn shàng báo báo de gàn fěn

案板薄薄的干粉

Dust some flour.

guāng miàn cháo xià

光面

Smooth side down.

yā píng

压平

Press flat.

gǎn kāi

Roll it out.

dì yī gǎn xū yào tè bié

第一需要特别

The first roll does not need to be big.

zhé

Fold up.

huàn yī gè fāng xiàng

一个方向

Change the direction and

gǎn zhǎng

roll it out.

zài zhé liǎng cì

两次

Fold it again.

chéng céng jiù gòu le

3399

3 times 3 is 9. 9 layers are enough.

dāng rán kě yǐ zuò céng

当然可以3x412

Of course you can do 3X4, 12 layers.

yǒu de rén zuò sū pí diǎn xīn fēn céng bù shì hěn hǎo

酥皮点心分层不是

Some people's pastry doesn't show layers, and they think they don't have enough layers.

suǒ yǐ jiù pīn mìng de jiā céng shù

所以拼命层数

So they keep adding the layers.

qí shí zuò zhè zhǒng báo de sū pí diǎn xīn céng shù xū yào duō

其实这种酥皮点心层数需要

Actually, it is quite the opposite. You don’t need many layers to make this thin pastry.

céng shù tài duō fǎn ér huì shǐ shuǐ pí yóu pí hùn hé qǐ lái

层数反而使水皮油皮混合起来

Too many layers will cause the water dough and oil dough to mix together.

lìng wài xuǎn yòng zhé de fāng fǎ huò zhě juǎn de fāng fǎ kě néng shì kàn gè rén xí guàn

另外选用方法或者方法可能个人习惯

In addition, the method of folding or rolling may depend on personal habits.

juǎn de fāng fǎ róng yì shàng shǒu huì gèng kuài yī diǎn

方法容易一点

The rolling method is easy to learn and will be faster.

zhé de fāng fǎ sū pí céng cì fēn bù gèng jūn yún yī xiē

方法酥皮层次分布均匀一些

By folding, the puff pastry layers are more evenly distributed.

shì àn zhào shùn xù fàng hǎo

按照顺序

They are also placed in order.

ná chū dì yī gè

拿出第一个

Take out the first one.

zhè gè shí hòu yǐ jīng gǎn jué dào de huáng yóu biàn yìng le

这个时候已经感觉黄油变硬

At this time, the butter already felt hardened.

huáng yóu biàn yìng hòu huì chū xiàn de wèn tí huò zhě róng yì gǎn kāi

黄油变硬出现问题或者容易

After the butter hardens, it will break or be difficult to roll out.

rú guǒ chū xiàn zhè xiē wèn tí dōu bù yào jǐn jì xù cāo zuò

如果出现这些问题不要紧继续操作

It doesn't matter if these problems occur, you just continue.

hái shì guāng miàn cháo xià

还是光面

Still smooth side down.

sì gè jiǎo niē jìn qù

四个进去

Pinch in the four corners.

yā biǎn

压扁

Press flat.

gǎn píng

Roll out.

qǐ lái

起来

Pick it up,

cháo xià fàng de nà gè guāng miàn shì sū pí diǎn xīn de biǎo miàn

下放那个光面酥皮点心表面

the smooth surface faced down is the surface of your pastry.

fàng rù xiàn liào

放入馅料

Put the fillings.

xiān kǒu cháo xià shōu kǒu

收口

Turn the opening down first and close it with your hand from the top.

zài cì zhuǎn guò lái de shí hòu jī běn yǐ jīng fēng kǒu le

再次转过时候基本已经封口

When I turn it around again, it is almost closed.

dì sān cì yòng hǔ kǒu shōu kǒu de fāng fǎ

第三次虎口收口方法

For the third time, use the curve between the thumb and index finger.

diǎn xīn jiù bāo hǎo le

点心

Done!

zhěng lǐ yī xià xíng zhuàng

整理一下形状

Fix the shape.

liǎng gè jī dàn de dàn huáng

两个鸡蛋蛋黄

Take the yolks of two eggs.

dǎ sàn

打散

Beat it.

shuā zài diǎn xīn de biǎo miàn

点心表面

Brush the surface with the egg yolk.

shuā dào gāng gāng guò bàn

刚刚过半

Brush to just over half.

quán bù shuā wán zhī hòu shuā dì èr céng

全部之后第二层

After all brushed, brush the second layer.

dì èr céng jiù zài shàng miàn qīng qīng diǎn yī diǎn dàn huáng jiù hǎo

第二层上面轻轻一点蛋黄

Just lightly tap the egg yolk on the top this time.

rán hòu yòng shǒu zhǐ zhàn shuǐ zhān yī xiē hēi zhī má dào dàn huáng de shàng miàn

然后手指一些黑芝麻蛋黄上面

Then dip your fingers in water, then stick some black sesame seeds, and press them onto the egg yolk pastry.

rú guǒ xiǎng yào biǎo miàn dàn huáng huā wén liè kāi de yàng zi yào děng biǎo miàn dàn huáng gàn le zhī hòu zài fàng rù dào kǎo xiāng

如果想要表面蛋黄花纹裂开样子表面蛋黄之后放入烤箱

If you want the surface yolk pattern to crack, you have to wait for the yolk to dry before putting it in the oven.

kǎo de shí hòu miàn pí huì shāo wēi péng zhàng jiù huā wén chēng liè le

时候面皮稍微膨胀花纹

When baking, the dough will puff up slightly, and crack the pattern.

rú guǒ xiǎng yào biǎo miàn de dàn huáng huā wén liè kāi dàn huáng shuā hòu yī diǎn

如果想要表面蛋黄花纹裂开蛋黄一点

If you don't want the yolk pattern on the surface to crack, brush the yolk thicker.

rán hòu mǎ shàng jìn rù yù rè de kǎo xiāng

然后马上进入预热烤箱

Then immediately enter the preheated oven.

dàn huáng gēn zhe biǎo pí yī qǐ péng zhàng jiù bù huì liè kāi le

蛋黄跟着表皮一起膨胀不会裂开

The egg yolk will grow along with the dough, and it will not crack.

zhè gè biǎo miàn de dàn huáng yǐ jīng fàng gàn le

这个表面蛋黄已经

The egg yolk is dried.

fàng rù yù rè hǎo de kǎo xiāng

放入预热烤箱

Put it in the preheated oven.

kǎo fēn zhōng

375°f/190°c18-20分钟

Bake at 375°F/190°C for 18-20 minutes.

kǎo hǎo le zhè gè shì dàn huáng huā wén liè kāi de yàng zi

这个蛋黄花纹裂开样子

When it's baked, this is how they look.

xià miàn de yán sè gāng gāng hǎo

下面颜色刚刚

The bottom colour is also just right.

qiè kāi

切开

Cut open.

dāo qiè xià qù de shí hòu kàn dào sū pí diǎn xīn wài miàn diào le hěn duō zhā zi

切下去时候看到酥皮点心外面很多渣子

When the knife cuts down, you see a lot of crumbles falling off from the pastry.

dǎ kāi kàn kàn xián dàn huáng yǐ jīng kāi shǐ chū yóu le

打开看看咸蛋已经开始

Open it and you can see there is already oil on the salted egg yolk.

yòng hēi táng màn màn chǎo de hóng dòu shā wèi dào fēi cháng tián měi

黑糖慢慢豆沙味道非常甜美

The red bean paste fried slowly with brown sugar has a unique sweet taste.

zài kàn zuì wài miàn de sū pí fēi cháng qīng xī de céng cì

外面酥皮非常清晰层次

Look at the pastry around. You can clearly see the layers.

ér qiě shì báo báo de jūn yún yī zhì de guǒ zài dòu shā xiàn de wài miàn

而且薄薄的均匀一致豆沙外面

It is thin and evenly wrapped around the bean paste.

jì rán shì sū pí diǎn xīn nà me de diào zhā shì bì xū de

既然酥皮点心那么必须

Since it is a pastry, it must be crumbly.

xiè xiè dà jiā shōu kàn shì xiǎo gāo jiě wǒ men xià jí zài jiàn

谢谢大家收看我们下集再见^^

Thank you for watching. I’m Xiao Gao. See you in the next episode^^

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