楊惠倩的部落格

《流行中式點心：茶粿、酥餅、糕點、包子饅頭一次學會》



花般美麗的荷花酥、飄香的胡椒餅、經典的老婆餅......

討長輩歡心的壽桃、最夯的冰皮月餅、銷魂的叉燒酥......

這些美味，從今以後不必外求！

中英文食譜並陳，詳實步驟分解圖

只要跟著書中步驟，初學者也能一次精通！

香港知名部落客獨角仙，

以在地美味記憶，熱忱的料理之心，以及深厚烘焙基礎，

重新演繹經典中式點心。

客家經典茶粿......

廣式點心不可缺少的酥餅......

變化多樣的糕點......

日常美味包子饅頭......

新手也能一次精通！

本書特色

四大類點心食譜

茶粿、酥餅、糕點、包子饅頭，應有盡有，美味不錯過！

清楚的步驟圖解

跟著步驟step by step，輕鬆做出道地點心！

附上英文食譜好貼心

中英文食譜並陳，讓外國讀者也能品嘗中式點心的美味！

專業推薦

中式點心糕餅職人、國寶級糕餅師傅

《懷舊糕餅90道》、《懷舊糕餅2》作者──呂鴻禹師傅

• 
  
  

  作者介紹

  
  
  
  
  
  
  獨角仙
  
  曾在酒店任職長達六年、業餘烘焙愛好者、烹飪導師、報章專欄作者。
  
  著有《天然麵包香》、《豈能戒甜》、《獨角仙的麵包創意》。
  
  

流行中式點心：茶粿、酥餅、糕點、包子饅頭一次學會－目錄導覽說明

• 
  
  自序
  
  推薦序
  
  認識中式餅點
  
  茶粿
  
  南瓜紅豆茶粿
  
  眉豆茶濾網CCD對位加工粿
  
  甜菜根番薯茶粿
  
  蘿蔔茶粿
  
  雞屎藤茶粿
  
  酥點
  
  基礎酥皮步驟圖
  
  荷花酥
  
  核桃酥
  
  皮蛋酥
  
  叉燒酥
  
  花生酥
  
  京葱羊肉酥餅
  
  芋蓉酥
  
  胡椒餅
  
  老婆餅
  
  包子饅頭
  
  養生饅頭
  
  黃金鵝油香葱松子仁銀絲卷
  
  壽桃包
  
  桂花棗饅頭
  
  蝦醬生煎包
  
  糕點
  
  冰皮月餅
  
  棗蓉糕
  
  鮮椰汁馬豆糕
  
  五彩番薯南瓜糕
  
  芒果糯米糍
  
  缽仔糕
  
  健康雜糧糕
  
  芝心湯圓
  
  椰汁年糕
  
  魚湯鲮魚肉蝦乾蘿蔔糕
  
  客家鹹年糕
  
  臘味芋頭糕
  
  家鄉蒸鬆糕
  
  Understanding Chinese buns and snacks
  
  Home-style dumplings
  
  Homestyle pumpkin dumplings with red bean filling
  
  Homestyle dumplings with black-eyed bean filling
  
  Homestyle beetroot dumplings with sweet potato filling
  
  Homestyle Radish dumplings
  
  Homestyle skunkvine dumplings
  
  Chinese puff pastries
  
  Basic Puff pastry
  
  Lotus pastry
  
  Walnut pastry
  
  Thousand-year egg pastry
  
  Barbecue pork pastry
  
  Ground peanut and sesame pastry
  
  Lamb and Peking scallion pastry
  
  Mashed taro pastry
  
  Peppery pork buns
  
  Wife cake
  
  Buns
  
  Healthy steamed buns
  
  Silver thread rolls with fried spring onion and pine nuts
  
  Longevity peach buns
  
  Buns with date and osmanthus filling
  
  Pan-fried pork buns with fermented shrimp paste
  
  Cakes and snacks
  
  Snowy mooncake
  
  Date cake
  
  Coconut milk pudding with yellow split peas
  
  Five-colour pumpkin and sweet potato cake
  
  Mango mochi
  
  Put Chai Ko (Hong Kong style steamed sweet rice cake in porcelain bowls)
  
  Healthful multigrain cake
  
  Tangyuan with cream cheese filling coated in ground peanuts and coconut shreds
  
  Coconut New Year cake
  
  Radish cake with dace, fish stock and dried shrimps
  
  Savoury New Year cake in Hakka style
  
  Taro cake with preserved meat and sausage
  
  Homestyle sponge cake
  
  

自序

當編輯邀請我出版一本中式點心的食譜書，我一口答應！雖然這和我做麵包是風馬牛不相及的事，但我多年出外學習和交流下，發覺做料理是不可以執著於某國菜式和做法，好像以前學西點的我會轉向做麵包，更以過去所學的甜點概念融入我的麵包中，而中式點心亦啟發了我不少做麵包的靈感。如果說音樂是世界語言，飲食更是世界溝通的橋梁，相信沒有人是不喜歡吃的。

中式點心有著源遠流長的飲食文化背景，所屬派系亦五花八門，不同地域有不同的糕點小吃，各具特色。香港比較幸運，很多民族鄉里都滙聚在此，以客家、潮汕、京滬、淮揚、廣州影響尤甚。

雖然香港沒有生產米糧，但地利因素，進口的原材料極為廣泛，像植物性原材料如五穀、蔬菜、乾果，以及動物性原材料，如禽畜類、水產類，這些材料都是我們日常生活經常食用的。點心的製作，只是將這些食物給予重新組合，成為主食或主副食兼具的包點，也有成為應節食品。

餅點製作所使用的原材料廣泛，是由於各地區風味不同，物產不同所至，所以我們對原材料選用要有基本的知識，了解各種原料的種類、性能和用途、原料的加工和處理方法、使用方法、配合方法，才能做出色香味形質俱全的食品。在這書中我將其主要歸納在四大種類：茶粿、酥點、糕點、包子饅頭，包括了地道的廣式餅點和京滬餅點。

獨角仙

Preface

When the editor asked me to write a book on Chinese Dim Sum, I said yes without hesitation. I'm actually a baker and Chinese Dim Sum doesn't seem to be my business at all. But after years of learning and working, I found a real culinary artist must not be restricted by any geographical or categorical boundary. I started out as a pastry chef, but I switched to bakery later on. The knowledge I acquired in a patisserie didn't go wasted. In fact, I always incorporate some pastry skills in my bread. Another major influence on my bakery is Chinese Dim Sum. People say music is the universal language. I'd say food is the universal bridge of communication. Good food speaks to anyone and everyone, across all races.

Chinese Dim Sum has a profound culinary history and there are countless variations from different parts of China. Every county has its own signature sweets and snacks. As a hotchpotch of cultures, Hong Kong is valued for its eclectic mix of quality Chinese food, including Hakkanese, Chaoshan, Beijing, Shanghainese, Huaiyang and Cantonese cuisines.

Hong Kong doesn't grow its own grain crops. But its central location favoured the importation of raw materials from all over the world. We consume botanical produce such as grains, vegetables, fruits, and animal produce such as poultry, meat and seafood on daily basis. The same raw materials are also put together creatively in Dim Sum making, for buns and snacks that serve either as staples or as a combination of staples and non-staples. Certain recipes also make great festive munchies.

Countless ingredients are used to make cakes and snacks.It comes down to the regional palate and availability of certain ingredients. Before we can make snacks and cakes with authentic taste, smell and look, we must master the basic knowledge on ingredients; understand their categories, properties and uses; how they are processed and used, and their classic combinations. I categorized the recipes in this book into 4 sections - homestyle dumplings, Chinese puff pastries, cakes and buns. Most of them are of either Cantonese or Beijing/ Shanghainese origin.

推薦序

一代接一代、延續自然美味的中式點心

談到中式點心，就想起小時候老母親的「炸鹹芋丸」，每逢過年及中元，老母親總會做出這一道點心來祭拜，在當時戰後物質不豐富的年代，父母總會想盡各種方式來餵飽孩子，將芋頭蒸熟、加入絞肉，並用紅葱頭切碎油炸，加入裡面味道特別香。中式點心就是這種揉合著記憶、嗅覺、視覺與自然食物美味的綜合體，這麼地令我魂牽夢縈。

記得多年前曾看過一部電影《吐司》，這是改編自英國名廚奈傑史萊特的（Nigel Slater）的同名自傳（Toast: The Story of a Boy's Hunger）同名回憶錄。電影主角利用美食抓住父親的胃不只是個手段，後來更成為與後母一較高下的利器，二人互相較勁的一道點心「檸檬蛋白霜派」令我印象深刻。對我來說，美味的點心是視覺、聽覺的雙重享受；就像「炸棗」時；油在鍋內輕快彈跳的聲音、「烤杏仁餅」時；烤箱滋滋作響的呼喚、攪拌麵糊時；溼搭黏稠的聲音，種種的視覺和聽覺，總喚起我對中式點心最心動的記憶。

在色彩繽紛、外型多變的點心世界中；中式點心顯得較為刻板，圓就是圓，扁就是扁，鮮少有變化。當我得知《無包不歡》榮獲2013 世界美食家圖書大獎的作者獨角仙（仙姐），即將在台灣出版這本《流行中式點心》時，感到非常地雀躍。她將「中式點心」融入了變化，啟用了創新，在每道甜點中運用了麵包的做法，巧妙的做出各種不同的風味點心。如同作者所言：「假如音樂是世界的語言，飲食更是世界溝通的橋梁」。 相信沒有人是不喜歡吃的。作者居住在香港，利用自然食材來製作各式點心：茶粿、酥點、糕點......，內容豐富，值得大家一窺究竟。希望讀了這本書的讀者，也能做出屬於自己的中式點心，讓中式點心得以一代接一代的繼續承傳下去。

中式點心糕餅職人、國寶級糕餅師傅

《懷舊糕餅90 道》、《懷舊糕餅2 》 作者――呂鴻禹師傅

當編輯邀請我出版一本中式點心的食譜書，我一口答應！雖然這和我做麵包是風馬牛不相及的事，但我多年出外學習和交流下，發覺做料理是不可以執著於某國菜式和做法，好像以前學西點的我會轉向做麵包，更以過去所學的甜點概念融入我的麵包中，而中式點心亦啟發了我不少做麵包的靈感。如果說音樂是世界語言，飲食更是世界溝通的橋梁，相信沒有人是不喜歡吃的。

中式點心有著源遠流長的飲食文化背景，所屬派系亦五花八門，不同地域有不同的糕點小吃，各具特色。香港比較幸運，很多民族鄉里都滙聚在此，以客家、潮汕、京滬、淮揚、廣州影響尤甚。

雖然香港沒有生產米糧，但地利因素，進口的原材料極為廣泛，像植物性原材料如五穀、蔬菜、乾果，以及動物性原材料，如禽畜類、水產類，這些材料都是我們日常生活經常食用的。點心的製作，只是將這些食物給予重新組合，成為主食或主副食兼具的包點，也有成為應節食品。

餅點製作所使用的原材料廣泛，是由於各地區風味不同，物產不同所至，所以我們對原材料選用要有基本的知識，了解各種原料的種類、性能和用途、原料的加工和處理方法、使用方法、配合方法，才能做出色香味形質俱全的食品。在這書中我將其主要歸納在四大種類：茶粿、酥點、糕點、包子饅頭，包括了地道的廣式餅點和京滬餅點。



獨角仙

Preface

When the editor asked me to write a book on Chinese Dim Sum, I said yes without hesitation. I’m actually a baker and Chinese Dim Sum doesn’t seem to be my business at all. But after years of learning and working, I found a real culinary artist must not be restricted by any geographical or categorical boundary. I started out as a pastry chef, but I switched to bakery later on. The knowledge I acquired in a patisserie didn’t go wasted. In fact, I always incorporate some pastry skills in my bread. Another major influence on my bakery is Chinese Dim Sum. People say music is the universal language. I’d say food is the universal bridge of communication. Good food speaks to anyone and everyone, across all races.

Chinese Dim Sum has a profound culinary history and there are countless variations from different parts of China. Every county has its own signature sweets and snacks. As a hotchpotch of cultures, Hong Kong is valued for its eclectic mix of quality Chinese food, including Hakkanese, Chaoshan, Beijing, Shanghainese, Huaiyang and Cantonese cuisines.

Hong Kong doesn’t grow its own grain crops. But its central location favoured the importation of raw materials from all over the world. We consume botanical produce such as grains, vegetables, fruits, and animal produce such as poultry, meat and seafood on daily basis. The same raw materials are also put together creatively in Dim Sum making, for buns and snacks that serve either as staples or as a combination of staples and non-staples. Certain recipes also make great festive munchies.

Countless ingredients are used to make cakes and snacks.It comes down to the regional palate and availability of certain ingredients. Before we can make snacks and cakes with authentic taste, smell and look, we must master the basic knowledge on ingredients; understand their categories, properties and uses; how they are processed and used, and their classic combinations. I categorized the recipes in this book into 4 sections – homestyle dumplings, Chinese puff pastries, cakes and buns. Most of them are of either Cantonese or Beijing/ Shanghainese origin.

推薦序

一代接一代、延續自然美味的中式點心

談到中式點心，就想起小時候老母親的「炸鹹芋丸」，每逢過年及中元，老母親總會做出這一道點心來祭拜，在當時戰後物質不豐富的年代，父母總會想盡各種方式來餵飽孩子，將芋頭蒸熟、加入絞肉，並用紅葱頭切碎油炸，加入裡面味道特別香。中式點心就是這種揉合著記憶、嗅覺、視覺與自然食物美味的綜合體，這麼地令我魂牽夢縈。

記得多年前曾看過一部電影《吐司》，這是改編自英國名廚奈傑史萊特的（Nigel Slater）的同名自傳（Toast: The Story of a Boy’s Hunger）同名回憶錄。電影主角利用美食抓住父親的胃不只是個手段，後來更成為與後母一較高下的利器，二人互相較勁的一道點心「檸檬蛋白霜派」令我印象深刻。對我來說，美味的點心是視覺、聽覺的雙重享受；就像「炸棗」時；油在鍋內輕快彈跳的聲音、「烤杏仁餅」時；烤箱滋滋作響的呼喚、攪拌麵糊時；溼搭黏稠的聲音，種種的視覺和聽覺，總喚起我對中式點心最心動的記憶。

在色彩繽紛、外型多變的點心世界中；中式點心顯得較為刻板，圓就是圓，扁就是扁，鮮少有變化。當我得知《無包不歡》榮獲2013 世界美食家圖書大獎的作者獨角仙（仙姐），即將在台灣出版這本《流行中式點心》時，感到非常地雀躍。她將「中式點心」融入了變化，啟用了創新，在每道甜點中運用了麵包的做法，巧妙的做出各種不同的風味點心。如同作者所言：「假如音樂是世界的語言，飲食更是世界溝通的橋梁」。 相信沒有人是不喜歡吃的。作者居住在香港，利用自然食材來製作各式點心：茶粿、酥點、糕點……，內容豐富，值得大家一窺究竟。希望讀了這本書的讀者，也能做出屬於自己的中式點心，讓中式點心得以一代接一代的繼續承傳下去。

中式點心糕餅職人、國寶級糕餅師傅

《懷舊糕餅90 道》、《懷舊糕餅2 》 作者――呂鴻禹師傅