menu button

Char Xiu Tuna Puff

香鱼酥

(0 votes)

Language:

Ingredient:

100g plain flour

150g  self-raising flour 

100g butter & 50 g shortening 

2 tbsp milk powder

½ tsp salt 

1 egg yolk & 1 medium egg 

60 ml cold water 

1 whole egg and 1 tsp water (for egg glaze)

 

Char Xiu Tuna filling:  

TC BOY Tuna in BBQ Sauce 3 cans (185gm@)

2 tbsp chopped coriander

3 hard boiled eggs, chopped  

(Heat wok and stir-fry Tuna in BBQ Sauce with 2tbsp potato starch solutions until thicken, set aside to cool before use) – use tbsp potato starch and 2 tbsp water

 

面粉100克

自发粉150克

牛油100 克、白油50克

奶粉2汤匙

盐半小匙

一个全蛋

一个蛋黄

冷水60 ml

蛋液:全蛋水 (用)

 

内馅材料

3罐 叉烧口味金枪鱼

芫茜碎两大匙

熟鸡蛋3个,切丁块。

热锅后将叉烧酱金枪鱼及薯粉水炒至浓厚放胃一 旁待冷备用 

Preparation:

1. Pastry making: Chopped chilled butter, add in shortening , milk powder, egg and egg yolk into mixing bowl. Mix beating thoroughly for about two minutes.

2.Bind in cold water, mix stir well add in flour mix to form dough. Wrap and rest dough for 25 minutes in fridge.

3. Roll out pastry into ½ cm thickness and cut into rounds, place about 2 tbsp filling and piece chopped hard boil egg in the center of each pastry. Damp and seal edges, folding crimp edges.

4. Place puff on greased baking tray and brush over with egg glaze and bake in 200 degree°C for 35 minutes until golden brown and well baked.

 

1.皮做法:将牛油切丁粒,加入板油,奶粉,鸡蛋和蛋黄一同搅打两分左右。

2.将冷水注入,与面粉和盐一同拌均匀成面团。便放置25分钟后便可取用。

3.把面粉拌成½ 公分厚,切出圆形面皮。在每张圆形皮中间放入2汤匙内馅材料,抹少许水于边沿,合起用手指捏成。做成咖喱形状。

4. 烘烤前,抹上蛋液,把做好的香鱼酥摆在涂好的烘盘上,用200°C烘35 分钟即可。

 

Ingredient:

100g plain flour

150g  self-raising flour 

100g butter & 50 g shortening 

2 tbsp milk powder

½ tsp salt 

1 egg yolk & 1 medium egg 

60 ml cold water 

1 whole egg and 1 tsp water (for egg glaze)

 

Char Xiu Tuna filling:  

TC BOY Tuna in BBQ Sauce 3 cans (185gm@)

2 tbsp chopped coriander

3 hard boiled eggs, chopped  

(Heat wok and stir-fry Tuna in BBQ Sauce with 2tbsp potato starch solutions until thicken, set aside to cool before use) – use tbsp potato starch and 2 tbsp water

 

面粉100克

自发粉150克

牛油100 克、白油50克

奶粉2汤匙

盐半小匙

一个全蛋

一个蛋黄

冷水60 ml

蛋液:全蛋水 (用)

 

内馅材料

3罐 叉烧口味金枪鱼

芫茜碎两大匙

熟鸡蛋3个,切丁块。

热锅后将叉烧酱金枪鱼及薯粉水炒至浓厚放胃一 旁待冷备用 

Preparation:

1. Pastry making: Chopped chilled butter, add in shortening , milk powder, egg and egg yolk into mixing bowl. Mix beating thoroughly for about two minutes.

2.Bind in cold water, mix stir well add in flour mix to form dough. Wrap and rest dough for 25 minutes in fridge.

3. Roll out pastry into ½ cm thickness and cut into rounds, place about 2 tbsp filling and piece chopped hard boil egg in the center of each pastry. Damp and seal edges, folding crimp edges.

4. Place puff on greased baking tray and brush over with egg glaze and bake in 200 degree°C for 35 minutes until golden brown and well baked.

 

1.皮做法:将牛油切丁粒,加入板油,奶粉,鸡蛋和蛋黄一同搅打两分左右。

2.将冷水注入,与面粉和盐一同拌均匀成面团。便放置25分钟后便可取用。

3.把面粉拌成½ 公分厚,切出圆形面皮。在每张圆形皮中间放入2汤匙内馅材料,抹少许水于边沿,合起用手指捏成。做成咖喱形状。

4. 烘烤前,抹上蛋液,把做好的香鱼酥摆在涂好的烘盘上,用200°C烘35 分钟即可。

 

Login Form