Скачать или смотреть 老婆餅｜Chinese Wife Cake｜手工版｜ Homemade｜低糖｜Less Sweet

這次分享的是低糖手工版老婆餅。
在保留傳統酥皮層次的同時，降低甜度，讓內餡不再膩口，更適合日常享用。
這支影片沒有旁白，只有手作與完成品的安靜呈現，希望你能慢慢看、慢慢感受一顆老婆餅完成的過程。
如果你也喜歡 少甜、純粹、手作感 的中式點心，希望這支影片能帶給你一點靜靜的陪伴。

🥮 食譜 （18 顆）
▶️ 內餡 （低甜版，每顆22克）
• 冬瓜糖 110 g
• 糯米粉（需乾炒）230 g
• 白芝麻（熟）48 g
• 砂糖 60 g
• 椰絲 80 g
• 水 280 g
• 葡萄籽油 80 g

📌 內餡份量說明
本配方內餡可一次製作36顆並保存，使用時再分割即可。
影片中示範每顆內餡約 22 克，為較穩定、不易爆漿的建議份量。
若喜歡內餡較多，可依個人口味酌量增加，但內餡過多可能增加烘烤時爆漿的風險，請自行調整。
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▶️ 油皮 (18顆，每顆18克)
• 中筋麵粉 180 g
• 砂糖 30 g
• 無鹽奶油 45 g
• 水 75 g
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▶️ 油酥 (18顆，每顆21-22克)
• 低筋麵粉 240 g
• 無鹽奶油 150 g
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👩🏻‍🍳 作法
🥮 作法说明
1. 準備內餡：
將糖冬瓜與椰絲切細。 白芝麻與糯米粉分別以小火炒香。
加入水和葡萄籽油拌成糊狀后，放入糖冬瓜、椰絲與芝麻拌炒，依口味加入糖調味，最後拌至成糰。
放涼後分成每份約 22 克備用。
2. 製作油皮與油酥：
將油皮與油酥材料分別拌勻揉成麵糰，蓋好靜置鬆弛約 20 分鐘。
3. 包油酥並擀卷：
將油酥包入油皮中，擀開捲起，重複擀捲兩次後靜置。
4. 整形（包餡前）：
將麵糰從中央壓下、兩側向內折攏，輕輕壓扁後擀成類似水餃皮的形狀。
5. 包餡成型：
包入內餡，收口捏緊，輕壓並擀成圓餅狀。
6. 刷蛋液與排氣：
表面刷上蛋液，並劃兩刀以便排氣。
7. 烘烤：
以 340°F（170–175°C） 烘烤 12 分鐘 定型，
再調高至 365°F（約185°C） 烘烤 約12分鐘，至金黃即可。
📌 小提醒：
• 以上時間僅供參考，請以表面上色情況為準
• 若上色過快，可提前取出或略微降低溫度
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🎬 Video Description
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This video features a Less Sweet Handmade Chinese Wife Cake.
The recipe is adjusted to reduce sweetness while keeping the classic flaky pastry texture.
No voice-over, just a quiet presentation of the baking process and the finished result.
This video is made for slow watching —simple, calm, and focused on the craft.
If you enjoy less sweet, homemade traditional pastries, I hope this video brings you a moment of quiet comfort.
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🥮 Recipe（18 pieces）
▶️ Filling（Less Sweet, @22g）
• Candied winter melon 110 g
• Glutinous rice flour (toasted) 230 g
• White sesame seeds (toasted) 48 g
• Sugar 60 g
• Shredded coconut 80 g
• Water 280 g
• Grape seed Oil 80 g

📌 Note on filling portions:
The filling can be prepared in advance and makes about 36 pieces. It can be stored for later use.
In the video, each portion is about 22g, which is a stable amount and less likely to burst during baking.
You may increase the filling to taste, but a larger portion may increase the risk of leakage during baking.
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▶️ Pastry Dough (18 pieces, @18g)
• All-purpose flour 180 g
• Sugar 30 g
• Unsalted butter 45 g
• Water 75 g
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▶️ Oil Dough (18 pieces, @21-22g)
• Cake flour 240 g
• Unsalted butter 150 g
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👩🏻‍🍳 作法 Method
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1. Prepare the filling:
Finely chop the candied winter melon and shredded coconut.
Toast the sesame seeds and glutinous rice flour separately.
Add water and grape seed oil to form a paste, then mix in the winter melon, coconut, and sesame seeds. Season with sugar to taste and stir until a cohesive filling forms.
Let cool and divide into 22g portions.
2. Prepare the doughs:
Make the pastry dough and oil dough separately. Cover and rest for 20 minutes.
3. Enclose and roll:
Wrap the oil dough inside the pastry dough. Roll and fold twice, then let rest.
4. Shaping (before filling):
Press the dough from the center, fold inward, flatten gently, and roll into a dumpling-wrapper-like shape.
5. Fill and shape:
Wrap the filling, seal, and gently flatten and roll into a round cake.
6. Egg wash and vent:
Brush with egg wash and score two slits on top.
7. Bake:
Bake at 340°F (170–175°C) for 12 minutes,
then increase to 365°F (185°C) and bake for another 12 minutes, until golden brown.
📌 Notes:
• Baking time may vary depending on the oven
• Judge doneness by color, not time alone

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