豆沙角 (第一版) 💚 Fried Red Bean Puffs | 外脆內軟糯賀年必食 (中 EN)

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豆沙角 (第一版) 💚 Fried Red Bean Puffs | 外脆內軟糯賀年必食 (中 EN)

Рет қаралды 22,529

Күн бұрын

Fried Red Bean Puff is one of the sweet and fried foods to celebrate Chinese New Year. With the red bean paste filling, they are crispy and chewy, absolutely fascinating and delicious. I learnt this from my mum when I was small. Hope you all like this puffs.
懷念兒時媽媽的味道。。。每年過年媽媽總是一手包辦所有糕點、角仔、豆沙角。兄弟姊妹中，我似乎是學的最好的學生。現在每次開粉做角，總會貼記著 ~ 媽媽的味道~
希望大家都喜歡這個豆沙角
早一天預備豆沙餡，秤量材料便可以開始做豆沙角。炸好後回鑊再炸一次，用廚房紙吸去多餘油份便可以吃了。非常好吃，配上中國茶可解膩。希望大家都喜歡這食譜！祝新年平安快樂 (^-^)
❤️喜歡這食譜的，請點個讚，訂閱和分享。謝謝。
Hope you like this recipe, please subscribe, like and share. Thank you!
更多節慶食譜 ★ not to miss festive recipes: bit.ly/3ctVt5T
✿ 材料份量 full recipe ✿
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📍 材料 : 可做26個豆沙角
Ingredients : make 26 pieces red bean puffs
(皮@25g wrapper, 豆沙餡@12-18g red bean paste filling)
300g 糯米粉 (分份: 100g, 150g, 40g, 10g)+少許額外
半量杯冰水 105g (搓100g糯米粉)
1量杯水 210g (煮紅糖)
生油 (炸角用)
150g 中國碎紅糖 (或1.5塊片糖)
320-470g 豆沙餡 red bean paste ( • 【簡單做法】自製月餅紅豆餡 How to m... )
少許熟糯米粉 little cooked glutinous rice flour
Tips | 心得後記 :
(1) 搓麵團時可穿上薄薄的膠手套，避免黏手。
(2) 以上食譜用「煮熟小麵糰來開糯米麵糰」，炸出來的豆沙角，香脆誘人。
(3) 另外一個做法用「熱糖水開糯米麵糰方法」，炸出來的豆沙角，同樣香脆誘人。 • 黃金豆沙角 (第二版) 💚 Fried R...
(4) 炸後不是立刻吃，可以用氣炸煱 180-190度氣炸5分鐘，中間過程取出看一下。氣炸好後用廚房紙吸走油份，便可以吃了。
(5) 如第二天才吃豆沙角，也可以用煎pan 上蓋煎香兩面，用最低最低火，用鑊鏟按平一下，令豆沙角內部也可平均受熱。之後放入多士爐烘一下，不過一定要目測烘的過程。
✿ ✿ ✿
☛Love most ★ 最愛 bit.ly/2YPzsrt
☛Cake and pie ★ 糕餅 bit.ly/3dxmyCp
☛Cookie ★ 曲奇 bit.ly/2xP6VXT
☛Bread ★ 麵包 bit.ly/2SQJWD3
☛Dessert ★ 甜品 bit.ly/2AfklNG
☛Chinese ★ 中式 bit.ly/2WJJ18u
☛Cooking ★ 美味煮 bit.ly/2Agac3l
☛Basic ★ 小錦囊 bit.ly/2YQcMHC
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#chinesedish #ChineseNewYear #RedBeanPuffs #豆沙角 #dessert #kittyscornerhk

Пікірлер: 19

@mrsluitai3500 2 жыл бұрын

豆沙角好好吃

@kittyscornerhk 2 жыл бұрын

謝謝您喜歡😊豆沙角外脆內軟糯, 剛炸起時最好吃

@KelvinLeungaz 3 жыл бұрын

童年回憶！一定要整

@kittyscornerhk 3 жыл бұрын

豆沙角是很多人的童年回憶，每到新年，很多人特別想吃~

@titosarmiento8333 2 жыл бұрын

It looks like your other version seen while ago looks more enticing.but am not sure of the real texture perhaps this one much better.i need to eat actually to know whish is the better one. Thanks for your sharing in Manila i am familiar with the round one dotted with sesame we called her buchi.

@kittyscornerhk 2 жыл бұрын

Thank you for your comments, greetings from Hong Kong to Manila. :) I must say both versions are with good texture, the first one done two years ago used darker color slab sugar and some cooked dough mixed with the main dough. For the one done in early 2022 used lighter color sugar and used hot water instead of cooked dough, the texture is a bit different. Most Manila people love fried food, if you have time, try both. The round one dotted with sesame we call it "sesame ball" which I have the recipe too (kzfaq.info/get/bejne/f7mce6SEnrW0h30.html) Happy cooking!