Làm Bánh Bía Lột Da Nhân Pía Đậu Xanh Sầu Riêng Trứng Muối

Bánh Bía được người Việt Nam chế biến ăn thật là ngon, tương tự kiểu bánh Trung Thu của người Tô Châu (Suzhou).
Pia Cake with Durian, Mungbean and Salted Egg Yolks

Công thức – Recipe: Cho 6 cái bánh mỗi cái nặng 135g – 145g/ each
Nguyên Liệu – Ingredients
*Vỏ bánh – Pastry Wrapper
Vỏ Nước – Water Dough
-Bột mì đa dụng – 125g All purpose flour
– Bột mì tàn hoặc bột năng – 25g wheat starch / tapioca starch
– Dầu ăn – 35g cooking oil
– Đường – 30g sugar
– Nước – 60g – 70g water

Vỏ Dầu – Oil Dough
-Bột mì đa dụng – 80g All purpose flour
– Dầu ăn – 35g cooking oil

* Nhân – Fillings
Sầu Riêng – 150g Durain Flesh
Đường – 30g Sugar

* Trứng muối – Salted Eggs :
– 6 lòng đỏ trứng muối – 6 Salted Egg yolks
– Dầu mè – 1/2 tsp sesame oil

* Đậu xanh – Mung beans :
– Đậu xanh ngâm và nấu chin – 80g Mung beans soak over night, HP 0′ with 1 cup water, Natural Release.
– Đường – 40g Sugar
– Dầu – 20g Cooking oil
– Bột nếp rang chín – 1 or 2 Tbsp Roasted Sweet Rice Flour

* Trứng thoa mặt bánh – Egg glaze
Lòng đỏ trứng – 1 egg yolk
Nước – 1tsp water

Direction notes for the pastry wrappers
1/Water dough:
Stir the liquid of sugar + oil + water. Mix the flours. Pour the liquid gradually to the flours while stirring them altogether. Then knead about 10′. Rest 30′. Divide in 6 portions, approximately 42 – 45g/ each
2/Oil dough:
Mix the flour and oil together and divide into 6 portions, about 20g / each
3/ Flat the water dough then flat the oil dough the same shape but smaller in size. Place the oil over the water, then roll in to a log. Flat the log and roll again. Fold the log in thirds.
4/ Flat the thirds with edges thinner than the center.
5/ Wrap the fillings
6/Slightly flat the cakes and stamp any pattern as your choice. Place the cake face down on the tray.
7/ Preheat the oven 400°F
8/ Bake for 20′. Flip the cake face up and brush the egg wash yolk. Bake for 5′ more.

Nguồn: https://quocgianghiatu.org

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