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I’ve added the written recipes, and I hope they will be helpful. Thank you for watching.🙂

Thank you so much😃

I grew up having braised pork rice and fish ball soup for breakfast. It’s old-school, but super satisfying.😁

@@maggiesbackyardkitchen wow 🤩

This is one of my favorite ways to enjoy beef.

I’m glad you like it. This is one of my favorite Taiwanese street foods because it reminds me of my childhood memories.

Thanks for your comment! I can assure you that these are the same potstickers I made. Sometimes, differences in lighting and camera angles can make them look a bit different in photos and videos. I hope you enjoyed watching the video!🙂

Thank you so much for your kind words! I’m thrilled that you enjoyed the soup video. 🥣❤ In my next video, I’ll be sharing a delicious potstickers recipe that pairs perfectly with hot and sour soup. Stay tuned! 😊 Also, I checked out your cooking channel, and I’m excited to try some of your recipes too!

Thank you so much.😀

Just make sure to bring the cold-proof dough to room temperature until it’s soft enough to work with. Then proceed as if you were making regular bao. You can steam it or pan-fry it. If pan-frying, aim for smaller portions, around 30-35g each.

Thank you! I’m glad you enjoyed the recipe. 😊

I really appreciate your compliment, thank you.😀

Thank you! Pan-fried buns are a beloved street food in many Asian countries, perfect for any time of day.😃

Thank you for your feedback! I’m still learning and always striving to improve. Your insights are valuable, and I appreciate them.🙂

Thank you! I’m glad you enjoyed the recipe. Have a wonderful weekend ahead! 🌟😊

Absolutely! To enhance the hot and sour soup, you can incorporate meat. Begin by slicing pork into thin strips and marinating them with soy sauce and sesame oil. Alternatively, use ham strips. When the soup is nearly boiling, add the meat, and then gently stir in beaten eggs for a flavorful and satisfying dish. Enjoy your cooking!

@@maggiesbackyardkitchen TY

Thank you! It’s one of my favorites. 😃

Thanks for the suggestion! I’ll make sure to include the date more visibly next time. Your feedback helps me improve. 😊

Thank you for asking a great question! "If the dough has proofed well, there should be no issue with a slightly harder texture. Even though it may feel firm initially, the final product can still turn out soft and fluffy after steaming." This recipe works well for both same-day proofing and overnight cold proofing. In my video, the room temperature was 15°C. Although the dough initially felt hard, it became workable after reaching room temperature. With two good proofing cycles, the final steamed product turned out soft, spongy, and fluffy. I’ve been experimenting with both cold proofing and normal temperature methods, and there’s no taste difference. I prefer preparing the dough in the evening due to time constraints. Additionally, using the oven-heated dough method for cold proofing (to reach room temperature in winter) allows me to make warm Chinese-style breakfast in the morning. The best benefit of cold proofing is ensuring that the first proof is completed, resulting in a soft-textured bao bun.😃

Bravo nice videos

Thank you😃

I am so glad you like it.😀

@@maggiesbackyardkitchendo you cook the tofu or you eat straight out of the package ❓

@@alexiatorrez7680 I always cook store-bought marinated firm tofu before eating, but for meal prep, I keep it raw and cook it later.🙂

Thank you so much! I’m glad you enjoyed it! 😊

I am so happy that you like this recipe. It is nice to add in wraps, too. To create another variation of hashbrowns known as ‘Bubble and Squeak,’ mix frozen vegetables-such as peas, carrots, or sweet corn-into the potato mixture, shape it, and fry until golden. Have a nice day😃

Thank you. I have another new croissant sandwich recipe. Hope you like it. ruclips.net/video/CM0KOhZoYmU/видео.html

姊謝謝!

持續努力中..

我超喜歡雞蛋的

晚安~~