蘑菇雞批/ 港式雞批/ 工場造法/ 雞肉派/ Mushroom Chicken Pie/

撻皮製作材料 Tart Crust ingredients
牛油(Butter)------------------600g
砂糖(Sugar) ------------------220g
雞蛋(Egg)約50g ---------------1個
麵粉(Flour) -------------------960g
共(Total) --------------------1830g
混合，再搓成60粒30g的小球
Mix into 60pcs (30gram each)

餡料與醃料 Fillings and Marinade
5塊雞扒 (5 pcs Chicken Steak) 1500g ~$30
兩罐蘑菇(2 cans mushroom or Straw Mushroom)~$18
火腿 (Ham) 225g~$9
洋蔥(Onion) 1個
雞粉 (Chicken powder) 10g
胡椒粉(pepper) 3g
砂糖(Sugar) 40g
粟粉(Corn Starch) 10g
玫瑰露(Gourmet Cooking Wine) 10g
柱侯醬(Chu Hou Paste) 10g
蠔油(Oyster sauce) 10g

煮餡配料 filling cook ingredients
全脂奶whole milk 500g
清雞湯 Clear chicken soup 1000g
牛油Butter 30g
花生醬peanut butter 30g
雞油chicken oil 30g
麵粉flour 300g

後期
蛋3 隻
糖漿 100g