Hello 老师👩🏫！the full cream milk is cold or room temperature? I’m using individual pack instant yeast each weigh 3g, can i use all or strictly has to be 1.5g?😊
I tried your recipe but failed, the dough didn’t have enough yeast to rise after proofing more than 1 1/2 hours, also did you use the flour has protein 4 g or lower ?.
your paper is easily removed from the steamed buns.. what kind of paper is that? For me, my steamed buns stick to the paper. So when I removed buns from the paper, some of the bread are teared
May I ask (1) if the steaming is from cold water on medium heat for 12 mins or hot water adjust to medium heat for 12 mins? )2) only need to proof once? Why some recipes need two time?
Yes Charlize, there are many methods of how to make steamed bun, one proof is only one of the method. This is hot water method which is required boiling water before sit the buns on.
Hiii Xue Ren!! I have a question: Can I use vegetable oil (soy, sunflower, etc.) instead of corn oil? Thank you so much!! Thanks for sharing your marvellous video with us!!
Is it true ??🤔 I don't know about that. I'm sorry🙏🙏. I suggested it because I often see people making cakes with that character. even though I already wish you could make it for me because everything you produce looks so perfect.😢😢😢 once again, i'm sorry 😘
안녕하세요
방갑습니다
선생님 빵영상 꼭 만드러보고싶어요
그런데요 찌기전에 숙성은 얼마나 몇분정도 놔둬야 하나요??~~
您很棒，一點都不藏私，謝謝分享！
☺️❤️
Where did you get that ball point tool???
Cute! What was the green filling?
It takes a lot of time to make them, but children will like them.
Worthy~ when u see the happiness on their face 😊❤️
One more lesson! Beautiful little pigs! ❤️❤️❤️
Thanks Marilia 🥰♥️
I thank you for sharing! 🥰🥰🥰
Such a sweet and adorable family:)))
🥰 Thank you~
非常可愛，謝謝分享🙏
希望多些中文字幕就好，像之前影片一樣。謝謝！
這個視頻有CC中文字幕哦！接下來的都會有😊
@@XueRen- 感謝🙏
🉑爱
謝謝❤️🥰
很可爱嘞😍。谢谢指导呀❤️
不客氣！週末愉快❤️
Hello 老师👩🏫！the full cream milk is cold or room temperature? I’m using individual pack instant yeast each weigh 3g, can i use all or strictly has to be 1.5g?😊
If u working in summer, good to use cold milk. The recipe required 1.5g, too much yeast will speed up the proofing process.
如何可以令到水蒸氣不會沾到煲蓋？
減少水氣可以用布把鍋蓋包起來和鍋底放一塊布吸水氣
@@XueRen- 但你的鍋蓋沒有包起來喔，為什麼也沒有水蒸氣？
@@XueRen- 是否有專用鍋底的吸水布？
我的鍋邊有大概3mm的細縫，所以沒放。能夠吸水的綿布就可以了😊
謝謝，你的影片百看不厭。
造型很可愛
I just ordered your book from interstate bookshop. Can't wait to read it🥰🥰
Thank you 🥰 Happy weekend ~
伟大的 ❤👍
❤️😊
女兒生日想做baby shark造型饅頭 不知道您有沒有什麼建議能給我? 或者能有機會參考你做的影片? 謝謝
饅頭配方在Description box下面。當然可以參考哦！
Hi, how long should I kneed the dough before roll into a ball?
As fast as possible, not more than 3 minutes
A mí no me sale así el pan de esponjoso me salen bien duros parecen piedras
老師：很喜歡你的每一個作品，剛剛已訂閱了。請問你有份量食譜嗎？謝謝🙏
描述欄內有喔！食譜總重是235-240克，可以自行選擇做大豬或是小豬
好可爱啊～😍😍
🥰🥰♥️謝謝喜歡
I tried your recipe but failed, the dough didn’t have enough yeast to rise after proofing more than 1 1/2 hours, also did you use the flour has protein 4 g or lower ?.
Make sure the yeast is still active. Protein level is about 9-11%
老師,請問攪拌完後分割排氣大概還要壓揉幾遍?謝謝老師
壓至緊密和柔軟即可，大概1-3分鐘之內😊
@@XueRen- 謝謝老師❤️
老師～請問綠色餡料也是麵團嗎？
是綠豆餡哦
your paper is easily removed from the steamed buns.. what kind of paper is that?
For me, my steamed buns stick to the paper. So when I removed buns from the paper, some of the bread are teared
It’s Greaseproof paper or parchment paper. 😊
May I ask (1) if the steaming is from cold water on medium heat for 12 mins or hot water adjust to medium heat for 12 mins? )2) only need to proof once? Why some recipes need two time?
Yes Charlize, there are many methods of how to make steamed bun, one proof is only one of the method. This is hot water method which is required boiling water before sit the buns on.
Okay…too cute to eat!! 😂
冷水上锅蒸？还是等水煮开了才上锅蒸？
這個視頻是水煮開了才上鍋😊
老師巧手太棒了!这么肥胖真不捨吃
I made these today. I shaped the body first then the piggy's face details. But the ears turned out translucent. Could you please tell me what's wrong?
Most probably the ears is under proofed dear. 😊
你好，想问一下包子在蒸的过程中能打开盖子看看情况吗？
不行哦！😊
请问酵母粉多少克
1.5 克 😊
老师，请问用Thermomix 揉面团也是需要12分钟吗？我手揉一直揉不好🥺
先是五分鐘，不行再加時,大概8分鐘，我用我的古董Thermomix 🤣 假如你的是新型號可能時間上會不同。
我的是新的😅我试看...
谢谢老师无私的分享❤️
請問酵母是幾克？ 整形完直接蒸不需要發酵嗎？ 謝謝
酵母是1.5克。需要醒發哦！
请问是全程低速12分钟打发面团吗? 速度1吗?
我是低速混合後轉中速😊
请问可以了解下多少分钟低速，多少分钟中速吗?
大概2分鐘低速，成團就行了
请问proofing 的时间大约多久？
這個難說，發酵時間會因爲環境溫度濕度不同而會有所差異。判斷外觀和觸摸是最準確的方法，可以看關於發酵的視頻😊
你好， 好喜歡你的作品，想問下有推薦的面包機嗎？我年記大了沒力柔， 但又想學弄點哄孫女， 謝謝你
對面包機沒有特別研究，但假如用的話盡量用沒有溫度的設定哦！
08:12
你好啊，如果沒有那個機器可以用手揉嗎？會有影響嗎？🥐
可以哦！但工欲善其事，必先利其器，会有点差别。😊
Hiii Xue Ren!! I have a question: Can I use vegetable oil (soy, sunflower, etc.) instead of corn oil? Thank you so much!! Thanks for sharing your marvellous video with us!!
Yes, u can even use butter too. You are most welcome Diana 😊
老师，请问为什么我的面团加了很多牛奶还是比较干的感觉(就是没有那种粘跟软的质感而且收口不会粘合)? 100克的粉我已经加到60克水量了。是不是还需要再加?
面粉吸水率會因爲品牌或筋度而有所不同。可以在一開始撹拌時添加60ml的奶看看
@@XueRen- 谢谢回复，我这里三十几度，刚才我再试了用60ml冷的牛奶做100克的粉，我放0.5克酵母，5克糖，5克油。面团容易整形做出来表面也很滑。。。但是里面的组织会看到有一层一层的折痕(就是我们滚圆前将面团压进去的那些折痕)。。。这是为什么会这样?
假如不要一圈一圈的組織減少手粉用量。一些地方還特地要做出一圈一圈呢😆
@@XueRen- 老师，我刚刚又再试做，这次揉到光滑的表面了，里面也没有一圈圈了，大概已经知道问题了，但是还是需要再练习，因为表皮里面有大气孔，应该是收光时把气孔压进去了🤣🤣🤣
我的问题天天新鲜😅😅😅🤭🤭🤭
谢谢老师你分享的造型馒头，它们是我的动力，希望能快快解决基本问题做这些造型😍😍
必經之路，加油💪🏻😊我陪妳一起走！
🥰
😊❤️
👌🏻👏🏻👏🏻😍😍😍
❤️🥰🥰
can you make BT21 character ??? Please 🥺🥺🥺
Might hv copyright issue dear 😊
Is it true ??🤔 I don't know about that. I'm sorry🙏🙏. I suggested it because I often see people making cakes with that character. even though I already wish you could make it for me because everything you produce looks so perfect.😢😢😢 once again, i'm sorry 😘
Ya, possible. Anyway, thanks for like my videos, I will upload more design in the future. 😊❤️
@@XueRen- of course, and I will continue to encourage you and love your wood😁😁😘🥰