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百合金黄雙黄芋泥餅(粗)-每盒4pcs_{烤焗}

百合金黄雙黄芋泥餅(粗)-每盒4pcs_{烤焗}

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  • 商品貨號:812610084
  • 商品點擊數:2808
  • 本店售價:$460元
    註冊用戶:$460元
    用戶評價: comment rank 5
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商品描述:

商品屬性

 

潮州糖餅製作技藝

 

於 2014年 入選

 

香港首份非物質

 

文化遺產清單。

 

 

The Chiu Chow Style Sweets

 

and Cakes Making Technique

 

was inscribed on the first

 

Intangible Cultural Heritage

 

Inventory of Hong Kong in 2014

 

 

產品編號:1261-00


品名:百合金黃雙黃芋泥餅(粗)

     

   bai he jin huang shuang huang yu ni bing (cu)


工藝文化:在潮州地區,[芋頭]製成之甜餡,


多以(芋泥)稱呼,因其被製成甜餡後,外形與濕泥狀態相近故而得此稱號,      


潮州人對於製(芋泥)之技術文化,作為餅餡之用,也是民風品味獨特,


能以簡單材料造成美味食品。


{百合芋泥餅}之(百合)稱呼,出處是在製作上之工藝而來。


傳統師傅在製造此餅的時候,佳有一句專稱[孤獨餅],這並非說在造此餅時有(孤獨)之感,


而是表示此餅之技藝及原理,是獨特孤立與別不同。


傳統師傅叫[(拆合餅)即(百合餅)],因它的(酥皮造形),是由中心


向外順連以旋渦形擴散;餅熟後的酥皮效果,是多層一層一層的拆開


及覆合的酥皮,考究的師傅們給這種獨特的酥皮一個美譽,統稱為


(百合酥皮),也成為餅的[百合系列],逢與此[系列]組合之餅種,


都以(百合)為頭稱呼。


在傳統上此餅是層次分明,可清楚地數出層數,這是它的可觀面。


在吃的時候,有一片一片之口感。  


【咸蛋黃】是鮮鴨蛋精選後,再以腌制方法加工而成,而咸度及凝固比例, 


側取決於成品後作何種烹調法的使用,若作餅餡配食,腌制日期關鍵所在,                  


以精選咸蛋黃二枚作配比,而咸蛋黃先配上玫瑰露酒香,     


作調控提升食香味在餅餡內,咸蛋黃經烤焗後,份外惹味,     


酥皮咸甜雙拼的食法,更顯家鄉情懷。


眝藏:室溫存放在陰涼處,如溫度不適當,品質/保質期可能有變,


購買日起最美味日期10天,可存放25天。

 

Classic Chaozhou-style mooncake Bai he yu ni



Item:bai he yu ni bing


Craftesmanship and culture:


It is usually known as taro mud,as its appearance reaembles that of mud.Chaozhou people's 


art of making taro mud is unique. Only simple materials are required to make this tasty food product.



The 'bai he' in the name of this product comes from the skill associated with the production of this cake.


Traditional bakers call it 'solitary cake' during its production, not because they feel lonely when making it,


but because the production technique is special and unique, as well as its principle.



Traditional bakers call the cake 'chai he' [detached and yet together] cake or 'bai he' [all together] cake


owing to its crisp skin, which has a spiral pattern spreading outwards.


When fully baked, there are layers and layers of crisp skin which can be detached from one another.


Master bakers give this unique crisp skin a beautiful name: 'bai he' crisp skin. 'Bai he' has become


the generic name of a series of cakes.



Traditionally, this cake has distinctive layers which can be easily counted, making it an object of appreciation.


Layers of skin can be felt when eaten.



Note: This product can also be baked, but nowadays it is more frequently deep-fried.


       When baked, it has a golden skin, with an equally traditional flavor.




Bai he series - jin huang pi gan xiang (delicious, fragrant golden skin) (baked, crispy)




Zhu Tibet: stored at room temperature in a cool place, such as temperature inappropriate,


           quality / shelf life might have been changed 


Date of purchase of the most delicious dates 10 days, can be stored for 25 days. 

 

 

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