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Giveaway recipes, dessert, thin dough, tight filling, delicious and very easy to make

Giveaway recipes, dessert, thin dough, tight filling, delicious and very easy to make

EmWe stirring filling

Taro stirred

Stirred gold beans

Black sesame stirring

Red peas stirred

It's purple

= = Outer starch mixture = =

200 grams of all-purpose flour

Specialty Wheat flour (bun flour) 50 grams

30 grams of sugar

90 g vegetable oil

100 grams of water

* Divide about 40 grams of flour to 11 cubes.

= = How to make outer powder = =

1. Glide the dough. Mix the sugar in the dough until well together.

2. Add water, oil, mix until well together.

3. Massage for 5-10 minutes until the dough is combined. Plastic wrap, rest the dough for at least 30 minutes.

= = Inner flour mixture = =

100 grams of all-purpose flour

Specialty Wheat flour (bun flour) 50 grams

60 grams of vegetable oil

* Divide about 20 grams of flour to 11 cubes.

* * Wear food coloring as you like

= = How to do = =

1. Divide EmWe's Snack Stirring Filling 20 grams each. Molding into round cubes. Chill, set aside first.

2. Glide the dough, add the oil, just mix enough to clot, wrap the plastic, rest the dough for at least 30 minutes.

3. Divide the outer dough 40 grams, mold into orbs, divide the inner dough 20 grams, mold into orbs.

4. Make the outer dough flat and wrap the inner dough. Molding the orbs into a box. Do not touch the wind. Rest the dough for at least 30 minutes.

5. Once the dough is rested, take the dough and roll it in a long line and roll it again, roll it and cut it in half.

6. Bring the dough to iron flat.

7. Bring EmWe's snack stirring filling to place in the middle. Wrap the dough all over.

8. Bake Fire 170 Degrees Fire Top Lower, No Fan On, About 25 Minutes (Fire and Time Depending on the Burner)

9. Stay cool.

📍 delicious trick.

- Can bake more candle smoke

- Powder and filling size can be adjusted as you like

Anyone who is looking for a delicious and sweet dessert filling, do not waste time doing it yourself. It is recommended by EmWe. Friends can buy it at the bakery near the house.

# emwe # Chef Ploy recipe # The chef's recipe is really delicious # sweetgether

2025/9/30 Edited to

... Read moreถ้าเพิ่งเริ่มทำ “ขนมเปี๊ยะเจ” ครั้งแรก สิ่งที่ทำให้แป้งบางแต่ไม่แตก และชั้นสวย คือการพักแป้งและการรีดม้วนให้ถูกจังหวะค่ะ รอบที่ลองทำเอง ฉันพลาดตรงรีดแรงไปกับไม่พักแป้งให้พอ ทำให้แป้งหดและห่อไส้ยาก พอปรับตามนี้แล้วงานเนียนขึ้นมาก 1) เลือกไส้ให้เหมาะ + กะความหวาน ไส้ยอดฮิตที่เข้ากับขนมเปี๊ยะเจมากคือ ไส้งาดำ เผือก ถั่วทอง ถั่วแดง และมันม่วง (สีสวยด้วย) แนะนำให้ปั้นไส้เป็นก้อนเท่าๆ กันแล้วแช่เย็นก่อนห่อ อย่างน้อย 15–30 นาที ไส้จะเฟิร์ม ห่อแล้วไม่เละออกด้านข้าง โดยเฉพาะไส้งาดำจะดูเข้มข้นและหอมมาก ถ้าชอบฟีลแน่นๆ ให้กดไส้ไล่อากาศตอนปั้นด้วยค่ะ 2) เคล็ดลับแป้งชั้นนอก-ชั้นในให้ “ไม่ขาด” - หลังนวดแป้งชั้นนอก พักอย่างน้อย 30 นาทีจริงๆ แป้งจะคลายตัว รีดง่ายขึ้นมาก - แป้งชั้นในผสมแค่พอจับตัวเป็นก้อน อย่านวดนานเกิน เพราะจะทำให้รีดยากและชั้นไม่สวย - ตอนห่อแป้งชั้นในด้วยแป้งชั้นนอก ให้ปิดรอยต่อให้สนิท แล้วเก็บแป้งไว้ในกล่อง/คลุมผ้าไม่ให้โดนลม แป้งจะแห้งแล้วแตกได้ง่ายค่ะ 3) วิธีรีดม้วนให้ได้ชั้นสวย (มือใหม่ทำได้) เวลาจะรีดเป็นแนวยาว แนะนำให้รีดจากกลางออกไปปลายทั้งสองข้าง เบามือและพยายามให้ความหนาใกล้เคียงกัน จากนั้นม้วนให้แน่นพอดี (ไม่หลวมจนเป็นรู ไม่แน่นจนแป้งฉีก) แล้วพักแป้งสั้นๆ 5–10 นาทีถ้ารู้สึกว่าแป้งเริ่มตึง ก่อนรีดรอบสอง จะช่วยไม่ให้แป้งหดกลับค่ะ 4) อบยังไงให้ผิวสวย ไม่แห้ง เตาแต่ละบ้านไม่เหมือนกัน รอบแรกฉันแนะนำให้สังเกตสีเป็นหลัก: ไฟบนล่าง 170°C ประมาณ 22–28 นาที ถ้าหน้าขนมเริ่มเข้มไว ให้ลดลงเล็กน้อยหรือวางถาดต่ำลง 1 ชั้น พออบเสร็จพักบนตะแกรงจนเย็นสนิท ขนมจะเซ็ตตัวและผิวไม่ชื้น 5) ไอเดียเพิ่มความหอมแบบขนมเปี๊ยะร้านดัง ถ้าชอบกลิ่นไทยๆ ลองอบควันเทียนหลังขนมเย็นสนิท จะช่วยยกระดับมาก โดยเฉพาะไส้งาดำกับไส้เผือกเข้ากันสุดๆ หรือโรยงาดำบางๆ ด้านบนก่อนอบให้มีจุดเด่นและดูน่ากินขึ้นค่ะ ทำตามนี้แล้ว “ขนมเปี๊ยะเจ” จะได้แป้งบางเป็นชั้น ไส้แน่น หอม และแพ็ก/แจกได้สวยเลยค่ะ

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averychenier

averychenier

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