【CC】潮汕腐乳饼｜从糕点老师那里学到的潮汕中式糕饼/A Chaoshan Chinese style pastry learned from a traditional pastry teacher

#腐乳饼
#潮汕传统糕点
#中式糕点
#咸味饼
#潮汕美食
#潮汕特色
#Fermented bean curd cake
#Chaoshan Traditional Pastry
#Chinese pastry
#Salty Cake
#Chaoshan cuisine
#Chaoshan Characteristics

馅料部分
碎肉（肥肉1/3，瘦肉2/3）200g
1汤匙白糖
1汤匙米酒
腐乳汁50g
（腌制一天以上）
后加：
蒜泥50g
白芝麻60g
花生碎120g
五香粉5g
腐乳3块

饼皮部分
月饼糖浆200g
伣水（碱水）5g
植物油50g
中筋面粉300g

馅料25g/个，饼皮25g/个
模具：50g
刷饼皮表面：一个蛋黄，5g水，5g蜂蜜

Filling part
Crushed meat (1/3 fat, 2/3 lean) 200g
1 tablespoon of white sugar
1 tablespoon rice wine
Fermented bean curd juice 50g
(marinated for more than a day)
Add later:
50g Garlic Mash
60g white sesame seeds
120g crushed peanuts
Five spice powder 5g
Fermented bean curd 3 pieces

Cake skin part
Mooncake syrup 200g
5g alkaline water
50g vegetable oil
300g medium gluten flour

25g filling per piece, 25g crust per piece
Mold: 50g
Brush the surface of the pancake skin: one egg yolk, 5g of water, 5g of honey

烤箱温度参考：烤箱200℃预热10分钟，入炉前表面喷水，入炉前表面喷水，180℃烤制8分钟定型，8分钟后取出烤箱晾凉5分钟，表面刷上蛋液两次蛋液，上火170℃，下火160℃继续烤制20分钟

Oven temperature reference: Preheat the oven to 200 ℃ for 10 minutes, spray water on the surface before entering the oven, spray water on the surface before entering the oven, bake at 180 ℃ for 8 minutes to set, take out the oven and let it cool for 5 minutes after 8 minutes, brush the surface with egg mixture twice, turn on heat to 170 ℃, turn off heat to 160 ℃, and continue baking for 20 minutes

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