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Return To Shop潮州话“朥”就是猪油的意思。因为猪油是做潮式月饼的关键食材，所以也叫做朥饼。这是一款很考功夫的月饼，成功的朥饼其饼皮必须是有层次的酥皮。今天，德平就带大家来解锁如何制作这高难度，香喷喷皮酥馅靓的潮州水晶大朥饼。大家来上课咯！
#下单
#老高烘焙
#月饼年饼
#https://www.facebook.com/kowtp88
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分量: 4粒大朥饼
准备时间：90 分钟
煮时：35 分钟
材料 A (水皮):
80克 高筋面粉
85克 低筋面粉
½ 茶匙 盐
27克 糖粉
45克 猪油
75克 水
材料 B (油酥):
155克 低筋面粉
68克 猪油
材料 C (水晶馅料):
90克 冬瓜糖 (切丁）
15克 干椰丝
30克 白芝麻 (炒/烤香）
150克 水
30克 细砂糖
37克 奶油
67克 糕粉
30克 桔饼 (切丁）
材料 D:
240克 莲蓉/ 豆蓉/ 豆沙 (视频有口误）
1粒 蛋黄
水皮做法：
1. 把材料A拌匀，搓匀揉至成面团
2. 用张保鲜膜把面团包上，休面15分钟
3. 去掉保鲜膜，然后把面团揉至光滑
4. 把面团分割成35克的小面团，揉匀成小圆团
5. 用张保鲜膜把小圆团盖上，休面10分钟
油酥做法：
1. 把材料B拌匀，搓揉至成面团
2. 把面团分割成25克的小面团， 揉匀收口成小圆团
3. 用张保鲜膜把小圆团盖上，休面10分钟
酥皮做法
1. 用个擀面棍把水皮小圆团擀开，包入油酥小圆团，滚圆
2. 用张保鲜膜把小圆团盖上，休面10分钟
3. 把小圆团压扁，擀杆成长条形，卷起，用张保鲜膜把面团盖上，休面10分钟
4. 重复步骤3，待用
水晶馅料做法：
1. 把材料C的水，糖和奶油煮匀
2. 加入材料D的桔饼，冬瓜糖，干椰丝和 糕粉炒匀至成团
3. 加入白芝麻，炒匀出锅待用
组合馅料：
1. 把材料D的莲蓉分割成4份，每分60克，压平
2. 把水晶馅料分割成4份，每分100克，压平
3. 把水晶馅料覆盖在莲蓉上方，整型成圆团，待用
组合：
1. 用食指在酥皮中心压个洞，再用拇指和食指把面团的两旁向内挤捏
2. 掌心把面团压平，擀开
3. 饼皮覆盖馅料，包紧收口，压平稍微擀开，印上个红花案做装饰
4. 用张保鲜膜把朥饼盖上，休面10分钟
5. 用个竹签在饼皮上戳4个洞，刷上一层蛋黄液
6. 放进已预热的烤箱里，以160°C烤35分钟+-至熟
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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RM6.50 – RM7.50
Teochew Lao Piah 潮州水晶大朥饼
Course: DessertCuisine: ChineseServings
4
piecesPrep time
1
hour30
minutesBaking time
35
minutesLao Piah is a Teochew-style mooncake, renowned for its flaky pastry layers, which are crucial to crafting an excellent Teochew Lao Piah. Our #cook2share guest, Gao, shares his experience and tips for making this delicious treat.
Ingredients
- Ingredients A (water dough)
80 g bread flour
85 g cake flour
½ tsp salt
27 g powdered sugar
45 g pork lard
75 g water
- Ingredients B (oil dough)
155 g cake flour
68 g pork lard
- Ingredients C (filling)
90 g candied winter melon (diced)
15 g desiccated coconut
30 g sesame
150 g water
30 g caster sugar
37 g butter
67 g cooked glutinous rice flour
30 g dried tangerine (diced)
- Ingredients D
240 g lotus seed paste
1 pc egg yolk
Instructions
- Steps for making water dough
- Prepare Ingredients A and mix well, knead to form a dough
- Wrap with cling film, rest the dough for 15 minutes
- Remove the cling film, knead the dough until smooth
- Cut into 35g small dough each, knead into round balls
- Cover with cling film, rest the dough for 10 minutes
- Steps for making oil dough
- Prepare Ingredients B and mix well, knead to form a dough
- Cut into 25g small doughs, knead into round balls
- Cover with cling film, rest the dough for 10 minutes
- Steps for making pastry sheet
- Use a rolling pin and tap the water dough, insert oil dough and wrap, knead into round balls
- Cover with cling film, rest the dough for 10 minutes
- Tap the dough, roll it into bar shape, roll it up, cover it with cling film, rest the dough for 10 minutes
- Repeat step 3, set aside
- Steps for making filling
- Prepare water, caster sugar & butter from Ingredients D and mix well, cook until dissolved
- Add dried tangerine, candied winter melon, desiccated coconut & cooked glutinous rice flour, fry well to form a dough
- Add sesame, fry well & set aside
- Combination – filling
- Cut lotus paste from Ingredients D into 4 pieces, 60g each, flatten it
- Divide candied winter melon filling into 4 pieces, 100g each, flatten it
- Top lotus seed paste with candied winter melon filling, shape it into balls, set aside
- Combination
- Make a hole with the index finger on the pastry dough, squeeze left & right
- Flatten the dough, roll it
- Insert the filling and wrap, seal, gently flatten it
- Cover with cling film, rest the dough for 10 minutes
- Use a bamboo stick, poke 4 holes on top of the lao piah
- Insert it into a preheated oven, bake at 160°C for around 35 minutes or until done
Recipe Video
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