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#三民區 #美食 #捲餅 #早午餐
位於熱河美食街的「捲餅捲捲捲」
西式早午餐專賣店
帕尼尼的靈感來自於義大利 (panini)
吐司焦透的壓痕，不禁令人食指大動
吐司的果醬吃得出來是優質的果醬
不是一般早餐店的那種~
閱讀全文：https://taoo.in/togo-rolling/fb
50間75折外帶懶人包：https://taoo.in/togo
☝️還是不知道吃甚麼?
By：泰
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🥊外帶美食75折起 http://taoo.in/togo
🔰姐妹淘LINE好友 http://taoo.in/line
💋姐妹淘也有IG喔 https://taoo.in/ig
【高雄 • Rolling捲餅捲捲捲】🍳
✔️香濃起司蛋捲餅 45元
✔️泰式打拋豬蛋捲餅 50元
✔️鮪魚玉米帕尼尼 45元
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👉🏻位在熱河街上的好呷蛋餅🍳，餐點主要是捲餅、鹹甜口味帕尼尼和飲品類🥤，香濃起司蛋捲餅🧀️起司鹹香超牽絲🤤，餅皮薄薄卻蠻有嚼勁👏🏻，套餐+20元就多一杯鍋煮鮮奶茶很划算啊🐄，另一份是捲餅包入泰式打拋豬🌶️微微辣度超開胃❗️鮪魚玉米帕尼尼🌽外層超酥脆，搭配上不敗的鮪魚很可以啊🐟，附近還有 #熱河街古早味蛋餅 也好呷呦🙆🏻♀️
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#susu吃高雄
#susu吃蛋餅
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⏰：7:00-15:00
📞：07-3222380
📮：高雄市三民區熱河一街297號（🚇捷運後驛站步行約10分鐘）
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#Rolling捲餅捲捲捲 #蛋餅 #高醫美食 #高醫 #後驛 #熱河街#起司#高雄#高雄美食#用嘴巴環遊世界 #kaohsiung#kaohsiungfood#foodie#popyummy
@ Rolling捲餅捲捲捲 - 手作捲餅專賣店
🍴高雄美食🍳 Rolling捲餅捲捲捲 - 手作捲餅專賣店
⬇️追蹤我instagram⬇️
https://www.instagram.com/foodie_damei/
Rolling捲餅捲捲捲,好的這個名字真的很長🤣他們家主打的是手作捲餅!不過內用是會把他切成像蛋餅一樣,外帶才會是完整的捲餅樣子,不過他不是我們平常吃的捲餅,皮有點不太一樣,大妹覺得蠻特別的🤤
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📣燻雞洋蔥蛋$40+$10起司=$50
☑️燻雞/洋蔥/蔬菜/起司
捲餅的外皮做的像是脆皮蛋餅的口感很特別!
燻雞香很濃不過是偏乾的燻雞哦!
而且一塊裡面包了很多燻雞欸🤣洋蔥其實味道沒很濃我想他應該只是中和燻雞的味道而已👌
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📣原味鮮奶茶$40
微糖微冰
茶味偏重不會太甜膩,喝得還算順😊
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-最多五朵花🌸,🌿等於半朵花-
美味程度🌸🌸🌸🌸
再訪意願🌸🌸🌸🌿
店家服務態度🌸🌸🌸🌸🌿
用餐環境🌸🌸🌸🌿
地點便利性🌸🌸🌸
價錢合理性🌸🌸🌸🌿
好拍程度🌸🌸🌿
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🍽店家資訊🍽
📌Rolling捲餅捲捲捲
🔎高雄市三民區熱河一街297號
🕛07:00-15:00(平日)/07:00-18:00(假日)
☎️07-322-2380
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#大妹吃太飽 #大妹吃高雄 #大妹吃三民
#手機食先 #台灣 #台灣美食 #高雄 #高雄美食 #高雄美食地圖 #三民區 #三民美食 #高雄早餐 #高雄蛋餅 #捲餅 #銅板美食 #Rolling捲餅 #7kotw #popdaily #popyummy #Taiwan #Taiwanesefood #Kaohsiung #Kaohsiungfood #대만 #가오슝
蛋黃酥這樣做就對了Flaky Egg Yolk Pastry Done Just Right
材料：
油酥：低筋麵粉170g、奶油85g
油皮：高筋麵粉50g、低筋麵粉120g、糖粉40g、水75、奶油50g
內餡：棗泥400g、鹹蛋黃8顆
Ingredients:
Pastry: 170 grams low gluten flour, 85 grams butter
Oil pastry shell: 50 grams high-gluten flour, 120 grams low gluten flour, 40 grams powdered sugar, 75 grams water, 50 grams butter
Filling: 400 grams jujube paste, 8 salted egg yolks
做法：
1.先將油皮材料的粉類過篩，築成粉牆，再將水到入粉牆，拌勻之後再加入奶油，拌勻即成由皮，用塑膠袋包起來醒麵。
2.將油酥低筋麵粉過篩之後，加入奶油拌勻即可
3.將油皮、油酥各分成15個，取一個油皮包裹一個油酥，收口朝下放好。
4.用桿麵棍將油酥皮桿長，向下捲起來。如此將油酥皮全部桿完，再覆蓋保鮮膜，靜置鬆弛20分鐘。
8.將棗泥餡切分成15份，一一包入1/2個鹹蛋黃備用。
9.?麵棍將油酥皮再一次往長的方向?出去，再向下捲起來，全部?完，再覆蓋保鮮膜，靜置鬆弛20分鐘。
10.將鬆弛好的油酥皮全部桿成圓片，包入1份餡料，整型後，接口朝下排入烤盤，表面刷上蛋黃，再沾上黑芝麻，即可放入已預熱至上火220℃、下火160℃的烤箱內，烤約25分鐘至表面呈黃褐色即完成。
Preparation Instructions:
1. First put the flour for the oil pastry shell into the sieve and sift into a pile and make a hole in the middle of the pile. Pour the water into the hole, mix well, then add the butter and knead to form the oil pastry shell dough. Wrap up the dough in a plastic bag and set it aside.
2. Put the pastry flour into the sieve and after sifting it into a pile with a hole in the middle. Add the butter and mix well.
3. Take the oil pastry shell dough and pastry dough, divide each into 15 portions, wrap one portion oil pastry shell in one portion pastry dough, place with folded side facing down.
4. Use a rolling pin to flatten the pastry into long strips and roll with the the opening facing down. Repeat with every portion of pastry, then cover with plastic wrap and set the pastry dough aside to rest for 20 minutes.
8. Divide the Jujube filling into 15 parts, then
one by one, wrap one salted egg yolk half in each portion of jujube filling and set aside.
9. Once again use the rolling pin to roll out the pastry dough into long strips along the longer side, then roll up with opening facing downwards, repeat with each portion, then cover with plastic wrap and set aside for 20 minutes.
10. Take the rested pastry dough portions and roll into rounds, take each round and wrap one portion of filling inside, repeat with all portions.
Neaten the pastry rounds and place on the baking tray with the folded side facing down, brush the surface with the egg yolk, then coat with black sesame seeds. Place the tray in the preheated oven, with 220 ℃ on top and 160 ℃ at the bottom, bake for about 25 minutes until the surface is browned and the pastry is done.
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