港式菠蘿包（湯種製作｜無臭粉｜無豬油）
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- Опубликовано: 6 фев 2025
- 港式菠蘿包的做法分成三個部份：製作湯種、菠蘿脆皮、麵包底
There are three parts of making this bread: Tang Zhong, the crispy topping and the bread
製作湯種：
比例為5份水：1份高筋麵粉
高筋麵粉 50g
水 250g
將高筋麵粉和水放入鍋中拌勻，然後開小火煮至濃稠
煮好後用保鮮膜包好放涼備用
*只需要120g湯種*
(多出來的湯種可以放入雪櫃一星期內使用)
Making Tang Zhong:
The ratio is 5:1 (water: bread flour)
Bread Flour 50g
Water 250g
Put bread flour and water into a pot
Stir it until no lump of bread flour
Turn on to low heat and keep stirring it
Cook it until the mixture becomes sticky like baby food
Wrap the Tang Zhong and cool down for further use
* we only need 120g of Tang Zhong*
Rest of the Tang Zhong could be stored in freeze up to a week
菠蘿脆皮
材料：
低筋麵粉 120g
牛油 60g
糖 60g
梳打粉 1g
泡打粉 3g
蛋 30g
吉士粉 10g
做法：
1.牛油放軟至室溫後加入砂糖
2.加入已過篩的粉類
3.蛋液分2-3次加入
4.成團後放入雪櫃1-2小時
5.將脆皮從雪櫃取出
6.分成所需份量
7.脆皮放在兩張保鮮膜中壓平
Crispy topping
Ingredients:
Cake flour 120g
Butter 60g
Sugar 60g
Baking Soda 1g
Baking powder 3g
Egg 30g
Custard powder 10g
Mix sugar with room temperature butter
Sieve all powder and add it into butter mixture
Add egg in 2-3 times
Keep it in fridge for 1-2 hours
When using this topping:
Take it out from the fridge
Divide it into deserved pieces
Put it between two plastic wrap and flatten it
菠蘿包底
材料：
高筋麵粉 350g
砂糖 60g
鹽 4g
蛋 56g
酵母 6g
湯種 120g
牛奶 125ml
牛油 30g
做法：
1.將糖、酵母、鹽放入高筋麵粉入拌勻
2.然後加入蛋液、湯種和牛奶
3.搓成團後加入牛油搓至光滑起筋
4.進行第一次發酵
5.發酵後分割成所需份量，滾圓鬆弛15分鐘
6.拍打麵團排氣，然後作最後造形
7.進行第二次發酵
8.在二發後的麵團上塗上蛋液
9.將菠蘿脆皮放上麵團
10.在脆皮塗上蛋液
11.放入已預熱180度看焗爐內13分鐘
Bread
Ingrendients:
Bead flour 350g
Sugar 60g
Salt 4g
Egg 56g
Instant Yeast 6g
Tang Zhong 120g
Milk 125ml
Butter 30g
Put sugar, yeast, salt into bread flour and mix it
Add egg, Tang Zhong and milk
When the above ingredients are well mixed, add butter into the dough
Knead it until the surface is smooth enough
Shape it into ball for the first fermentation
Divided the dough into deserved pieces, shape it into ball and rest for 15 minutes
Hit the dough to release air and shape it into ball again
Rest for second fermentation
Add egg on the top of the dough
Put on crispy topping and add some egg on the top as well
Pre-heat the oven into 180'C and bake it for 13 minutes
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靚女，Thank you你解説清析，編序有層次！簡單步驟，試做效果然了得！我需居澳洲竟然可以吃到港口味的波籮飽！祝你永遠都咁靚！
Mei Yung Sung 多謝你！居住在外地，應該更加掛住香港既菠蘿包吧！
今日的起心肝跟你學做菠蘿包，皮脆內軟，好味！只係略嫌酵母味太重，係咪一定要落6g酵母，落少d會唔會發唔起？Thanks
酵母落少d都可以既，唔會發唔起，只係發既時間要更長。
you did you add the amonia powder, still success? why
跟住你個教學，喺邊度都可以做到、食到好好味嘅菠蘿包，家人、朋友都好鐘意！謝謝你🙇🏻♀️
Thank you for your bread recipe. This dough recipe is also great for making other types of sweet bread. Thank you.
I made it today using your recipe added Char Siu filling. The best 波羅包I ever made n well liked by my tasters. Thank you for sharing.
Hi thank you for the great recipe I added milk powder to the dough. It taste so good my whole family love it . it taste like the one at the bakery store. Thank you
好的，谢谢您的回复！🌹😊
从来没有做过这么好吃的面包，我还加了豆沙馅，太完美了！多谢配方。
Why no indication of the measurement of the engridients? I am new beginner and loves to bake. I hope I can get the measurement for crispy topping
you can find the ingredients in the description box. When you make the dough, do not add all the milk/water in a time. Try to add it in several times. if the dough is moisture enough, stop adding it. otherwise the dough will be too wet.
I followed your recipe and kneaded using fold and slap motion and did this for almost 1 hr and it was still super sticky and could not be kneaded like you did. What am I doing wrong? The final tong zhong also weighed 150g so I did not add all of it.
try to add liquid (milk) in several times. Feel the texture of the dough while kneading. If the dough is mositure enough, stop adding liquid anymore.
多謝分享，想試好耐，不過一直冇勇氣挑戰。今日試做咗，大成功，非常有滿足感
你好，詳細配方和做法己找到了，描述得很清楚，謝謝分享
今日終於有時間整呢個菠蘿包喇，好好食呀，多謝你！
你呢個食譜根本冇可能係整到一個成功嘅菠蘿包個菠蘿包個樣就冇問題嘅但係食落去就非常之有問題，就算用咗無鋁泡打粉都係苦㗎個面，湯種係有一定嘅比例嘅我已經減少落湯種都係好濕㗎冇可能成功到㗎用廚師機去搞都係黏立嘅，更何況用手去搓，我包嘅口感係非常之重，又甜
非常感謝你的分享，好成功，加塊牛油超正😋😋😋
你好呀！先多謝你嘅食譜，我跟住整過幾次都成功👍🏾我有少少疑問，想請教吓你，希望你睇到啦😄唔知點解，出爐後個包既口感好正同一般街賣既無異，放涼3小時入密實袋/盒。但到了第二朝，一攞上手就會覺得有輕微濕濕地既感覺（雖然只係少少痴粒粒），焗返熱就冇問題，但街外賣既唔會出現咁情況。我想知道係咪我既問題，還是因為街賣落左好多化學野去防潮呢？唔知你可以可以幫到我呢🙏🏽😁唔該晒
食譜始終同街賣既唔一樣，通常外邊都有豬油/臭粉等等。痴粒粒係因為受左潮，就算已放入密實盒唔多唔少都會有咁既情況，因為牛油本身都係含有水份的。翻焗一下抽返乾身D 就冇問題。
@@MyHiddenkitchen 多謝你解答呀😁
我昨天做了很成功，家人都說比店買的好吃😋😋😋，謝謝美女老師
Thank you for the recipe! First time baking Pineapple Bun (indeed first time baking bread in lifetime) and it was a success! My family is very happy with the crispy bun! I find the bread not super soft though - is there any way I can increase the softness, or which step is important to keep the bread soft?
it's not easy for a newbie to make pineapple bread, but sounds that you made it well.
there are various way to increase the softness of a bread. for example, you need to knead the dough until 起筋 and with 簿膜 (you can use a stand mixer if you have one). also the time for fermentation is very important. when u finish the first fermentation, put some flour on your fringer and insert into the dough. if the hole does not resume, then you can go to the next step.
The amount of water (i mean liquid) also affect the softness. Always feel the texture of the dough by hand, not only follow the recipe. if you think the dough is too hard to knead, add more water. on the other hand,stop adding it. because different brand of flour has different absorption rate, so sometimes you need to add more, but sometime less. and the humidity of the day is another factor. high humidity with less water, low humidity with much more water.
anyway,practice makes prefect. im sure you can make a good pineapple bread!
教得非常清楚，受益良多，感謝分享。
So beautiful. Make these in my dreams. Looks very difficult. But fun to watch you. Thank you from Lazy old Girl. 😉
我昨天做你給我食譜很好👌👍做出來好靚啲麵包好大個我一共做十個包，好好吃好easy
今日第一次試做，已經可以成功做出香噴噴嘅菠蘿包啦👍🏻⋯⋯ 早上原味，下午茶 「菠蘿油」更正👏🏻👏🏻👏🏻謝謝你的分享🙏🏻💝
謝謝你的詳細分享，我終於鼓起勇氣做了，出奇的成功，真的喜出望外. 再次多謝你..😛
great taste made lots of times。
十分谢谢你，非常细心， Recipe 中英对照，好叻呀!🙏🙏
在哪裡找中英對照Recipe？
@@christinelarry7900 圖文有中英文字幕！🙏
I just made it n the outcome is perfect! Thank you for the recipe, it’s very yummy :)
謝謝你個食譜啊我而家準備跟你個食譜做菠蘿包謝謝
記得落水份（奶）時唔好一次過落晒，分幾次慢慢落，夠就要停啦！依家天氣潮濕有機會要減水份。
出爐左冇問題不過我覺得嗰個菠蘿皮包到落底
冇咁靚但係賣相絕對OK
按你的食譜做了！超成功！謝謝妳的分享😊
多謝你嘅分享。好成功呀，好好味!
做得好靚👍👍
多謝你既教學，今日跟住你個食譜整，好成功，不過啱啱發現我用錯左高筋麵粉黎做個脆皮，但好彩都好好食！PS. 勁LIKE你有埋個文字食譜！
Ajoyib ishtaha ochar.
跟住妳個食譜做咗，好成功！多謝分享👍😘😘
好正呀。 但太多功夫了。
老師您好！謝謝你的視頻❤非常喜歡😍昨天已成功做了八個菠蘿包，新手的我竟然一次便成功！想問問，為什麼我的脆皮很淺色，色澤沒那麽吸引呢？是否焗爐要調較至190度？🙏🙏
每個焗爐的溫度也有機會有差異，你可以再焗長一點點時間，或把爐溫調高。但要定時觀察麵包的情況，不要焗燶。
@@MyHiddenkitchen 謝謝老師回覆，知道🙏會再嘗試提高溫度❤
感謝，在馬來西亞成功解鎖超愛菠蘿包！
唔好意思，跟足你個份量根本冇辦法成團黏到不得了，同埋想問吓我之前整好咗個湯種放咗落冰格攞返出嚟回溫嘅時候點解會變咗水嘅？🙏
做麵團時水份（奶）唔好一次過落晒，可以留20ml 左右，然後再漸少漸少落，覺得夠就可以停，唔一定要落晒。特別依家天氣潮濕，水份都要減返。
另外湯種既問題，有機會係煮既時間未煮夠，唔夠"杰"身。
@@MyHiddenkitchen 多謝回覆
Hello, I just made it this morning, it turns out pretty good. Just that the dough were sticky all the way... I read the other comments and your suggestion (I should have read those first), I will try adding the milk in a few go and see if that helps. Otherwise, everything is great! Thanks for sharing
Do you use the right amount of TangZhong? we only need 120g of it. if it is correct, try to add liquid (milk/water) in several times as needed. Also, need the dough with clean hands. if there are some wet dough on your hand, remove it first. Then sprinkle some flour on your hands to knead the dough.
Thanks for the reply. I did measure out 120g of Tong Zong. I will definitely try making it again and add milk in a few to. I have another question, since we have some Tong Zong left, I want to use it to make other bread, but how do you decide how much to add? Does it matter?
46rebecca we can do it in a simple way, just add 50g of TangZhong to the recipe without changing anything.
My Hiddenkitchen, cool! So good to know! Thanks for the help, I think I might be able to take my bread to the next level! I am so grateful that I found your channel, Please continue to share your recipes!
@@MyHiddenkitchen 斤
點解你冇俾份量指示嘅？
請教包底麵團第一次發酵好後可否包好放入雪櫃第二日做餘下步驟及焗，這樣可以提早一晚準備好
可以。材料混合後可放雪櫃做第一次發酵（底溫發酵），第二日拎返出黎回暖一下，再繼續餘下步驟。
Good 😊👍🏻😊👍🏻😊👍🏻😊😊👍🏻
你好靚女，多謝你的分享，但我找不到你配方的分量，我怎樣才可以找到呢？謝謝
感謝分享食譜。第一次做已經很成功，家人吃過都超讚， 真係好食過街買的。
Can I skip custard powder and replace by milk powder?
Yes you can
You can see that in a lot more ways of many years in this world of
謝謝分享、今天做了、很成功！
我的面團， 點解好似好濕好黏手，可以點補救
水份唔好一次過落晒，先保留10-20ml,唔夠先再少少咁落。夠就可以停啦，唔一定要落晒。
找到了. 是向下的三角形. 之前不停的找箭咀 ：）
我不知道🈶️人說你食譜不好做不成功，是他的問題？不是你的食譜不好，你説🉐️好細緻👏👍💕❤️
Cathy Fong 味道是很個人的，有人喜歡，有人不喜歡。你喜歡就好了 :)
你教得非常清楚，第一次做已經成功啦
多謝分享, 請問如果用Stand mixer, 應該放水的材料先或是粉的材料先? 牛奶要不要暖? Thanks
基本上都可以一齊放，只係牛油到麵團打成團之後先落。牛奶唔需要暖，但係依家天氣好潮濕，可以先扣起少少份量，然後漸少漸少加，加到夠就停，唔洗一定要落晒。因為好多網友話一次過落晒個都團好濕。
hello，我一開始按照你嘅配方比例做咗一個細嘅份量好成功好好食，多謝你先。但係當我按照哩個短片入面嘅配方來做麵團卻變到好濕好黏手，除左加麵粉，點樣攪拌都無用。是否湯種唔夠干身？係哩個短片妳說湯種要85度，但係另外一個湯種短片卻60度？有咩區別呢？牛奶用奶粉開，口感同牛奶無太大區別，是否哩點導致失敗呢？
湯種有好多做法，唔一定要60度或者85度，甚至100度都有，但以我經驗最少要60度，如果唔係湯種放到入麵團會比較濕。所以當湯種加麵團後，加水份既時候要注意，可以先保留10-20g,到之後唔夠先再落。
@@MyHiddenkitchen收到，明白，多谢你。你嘅菠萝包配方的确好好食，全部人都赞
今天嘗試做菠蘿包，但係個麵團好黐手，黐到個機mixer都打唔起，請問你做的麵團是否一樣咁黐手。我又用手搓，希望面團不太黏，再放入機mixer去打，我成隻手都黐實晒面團很難搓，搓到我好辛苦同埋用機打好耐。是否麵粉不吸水的問題或是其他因素導致麵團十分黐手。我個女好喜歡菠蘿麵包，特別是個皮，佢可以做匙羹不過皮來食。因為疫情太嚴重，沒有去唐人街，所以要自己做來食和自己減少D糖，又健康D。
Catty Chong 麵包底既湯種份量只需要120g,有冇落多？因為好多網友跟住我個方法煮湯種，但係煮完就全部放晒落去。如果湯種份量啱就要小心D 落水份/奶。唔好一開始就一次過落晒，保留20ml左右，再睇情況睇下需唔需要落埋餘下既水份/奶。且終落幾多水份都要睇天氣同麵粉既吸水度。加油呀！
My Hiddenkitchen 我只用120g湯種，剩下我會用來做排包，下次留返D奶，不要一次放曬，睇程況來決定是否要加餘下的奶，怎樣知道面團不夠水分。用什麼方式去斷定是否夠液體。
Catty Chong 如果還見到粉粒而且不能與麵團混合，就會水份不足，要再漸少加入水份。相反，麵團太濕，就會太黏。
My Hiddenkitchen
多謝你的寶貴意見，我會記住。加入湯種後，面包真係好軟熟，一出爐就食了一個。
Nice
Enjoy watching your videos from los Angeles
That’s taste delicious 😋 thanks for the great recipes 👍👍
請問可否教湯種雞尾
我研究吓
Is it unsalted butter you’re using?
yes, unsalted butter
Why I can't make the dough rise at the second fermentation even I leave it for 2 hours?
how about first fermentation? If it raise, it should be fine at the second time. or... is the yeast still alive?
@@MyHiddenkitchen Thanks for the prompt reply. The first one rise only a little. The yeast is flesh. I used it in other recipe with no problem. Do you think is the temp? My room temperature is cold. I put it in warm oven with temperature about 85F.
@@judyt9207 maybe it's too hot for the yeast. i will put a cup of hot water next to the dough in a closed area, like microwave or oven (but dont turn it on), and it raise well. lets try ;)
@@MyHiddenkitchen I will definitely try it again. Thanks for the tips.
你教得很好，看到就想試吓整😁謝謝
教得好清楚，謝謝分享，一定會試著做
好好味，多謝你分享❤️
我而家準備跟你個食譜做菠蘿包
你好請問啲包可以儲存幾耐？唔該晒
我通常兩三日就食晒。如果未食晒可以放冰櫃，食之前再放返入焗爐翻熱
My bread tasted bitter. What went wrong?
Try to reduce the amount of baking soda or use aluminum-free baking powder
成功了，味道好好，谢谢你的食谱 :)
睇完你整都係決定去買嚟食比較好!😂
哈哈！我都唔係成日整，係間唔中好想食先整！
請問唔加吉士粉，可以嗎？唔該哂
唔加吉士粉就冇咁金黃色同香味會差少少，你唔介意就冇問題。
Thank you...I'm stupid with phone or computer. :). Still can't get it. Thank you for your reply...cheers
which device are you using? phone or computer? if you are using cell phone, there is a downward arrow, in grey color, on the right hand side of the title (港式菠蘿包). if you are using PC, press "顯示原整資訊“ in the description box.
@@MyHiddenkitchen I'm using Samsung . N I don't see any grey colour arrow. Anyway it doesn't matter....tks again for your time... cheers
@@davidkwan6916 Try to go to "Community" （社群）in my youtube page and scroll down. i've written a post how to find the recipe (about 3 months ago), hope it helps you :)
Thank you very much for your time...
现在天天宅在家好无聊，想看看网上的菠萝包怎么做，觉得你的👌👍，我就照着做啦，好成功，谢谢🙏你的分享
jacke mark 謝謝你。現在高筋麵粉和酵母都在缺貨！
Very clear instructions, will try to do this. I made cocktail bun last week but didn’t quite successfully because all the fillings burst out. When you free, can you show us how to make cocktails bun?Thanks
Let me try it next time, thanks :)
Thanks so much for your recipe. I’ve tried it and the buns turned out to be...absolutely amazing!
the crispy topping is so sticky, cannot make it flat with the roller, i made it on my hand and put it on top of the bun, i follow exactly your recipe, should decrease some milk next time ?
Vivian Cheung because the topping is not cool enough and the temperature from hands melt the topping. try to put it in the fridge for a longer time.
請問麵團第二次發酵需要幾耐？
第二次發酵時間不用太長，約25-30分鐘左右便可以。否則麵團在焗的時候會不夠力爆開菠蘿皮。多做幾次便能掌握發酵的時間。
唔好意思，想請教牛油使唔使用無鹽牛油？
定係普通牛油就可以？
唔該晒
@@jeffseafood 我用無鹽的
@@MyHiddenkitchen😊多謝你嘅解答
This is great video, I made couple times, the buns taste wonderful. One question I have though, my dough can never come together like what you have in the video, it stays sticky even after 15 mins kneading. Do you have any tips ?
Kendis Ip Try to add liquid (milk) in several times as needed. sometimes you dont need to add all milk in the mixture, which depends on the humidity of the day. Also, knead the dough with clean hands. if there are some wet or sticky dough on your hands, clean it first, then put on some flour on hands to knead it.
個背景音樂可唔可以教細聲D啊唔該。
後期D 片好D 架啦，初初唔係好識搞 :(
What are the measurements for the crunchy crust???
it is written in the description box. press 🔽 on the right hand side of title, then u will find it.
Hihi, may i know what is Tang Zhong for? what is the different with and without Tang Zhong?
you may refer to my previous video
ruclips.net/video/5JnlD7IQO2M/видео.html
謝謝分享食譜❤️
This is the most common and common form in the world to be
尝试了第二次 终于成功了！谢谢分享
Daxshatku 😊❤❤
點解我跟呢個份量，但舊粉磋極都係痴笠笠？可唔可以中途加粉？大約搓幾耐先可以到video個效果？
水份唔好一次過加晒，扣起10-20ml 先，之後先漸少漸少咁落，咁樣會易控制D.做包要睇天氣，如果天氣潮濕可以唔洗落咁多水。一般黎講我搓大若十幾分鐘就可以，新手既朋友就可能會耐少少。練習下就得架啦，加油！
你知唔知咩原因個 dough好 sticky？我只用了 120g 湯種但mix完全部嘢之後即刻好黏,成手都係。係湯種過熱, knead 得唔夠耐定其他原因令到發酵吾成功？但又很快成形不過第一次發酵完我試用手指放落去中間啲粉跟住我手指一齊起。下次我會逐啲牛奶放落去,希望冇咁sticky
Maggie Cheung 湯種一定要完全放涼晒先可以用。整包既時候，水份/奶建議唔好一次過落晒，留返20ml 左右，發覺個麵團太乾唔夠濕先再慢慢落。天氣既濕度同麵粉既牌子都會影響要落幾多水的。
@@MyHiddenkitchen 多謝分享
Hello, 根據以上食鐠，菠蘿包可做到，但為何菠蘿皮並不脆口。不到影片所見程度，是否熱力不夠，已用190度了，但顏色不深，皮比較軟。請指教。
@@xiaobert1 食譜始於是無豬油和臭粉，所以做出來一定跟外面買的有分別。另外亦有很多原因影響顏色的深淺，例如爐溫是否夠，掃面用的蛋液顏色，甚至吉士粉的顏色都會有影響。
多謝分享，影片所見似很脆皮。
鹽會殺死酵母咁點解仲要落鹽？就算酵母同鹽分開放，搞匀成兜野佢哋都係會互相接觸到，我整包不嬲都冇落鹽。
放埋一齊直接觸碰到，酵母就會容易死。但係鹽都有佢既用途，佢可以防止麵團過發同埋會有韌性。
My mom was the first to qilmasl in my first
用心教學加埋温柔的聲線❤
多謝你
用中筋麵粉整得唔得？
冇話唔得既，不過口感會有差別。始終麵粉筋性唔同。
My topping is too hard. Do I add more egg or butter?
try to make it thinner or whip the butter for a longer time
第二次发酵要几耐时间
天氣暖時約25－30分鐘已經可以。若二次發酵時間太長，麵團會不夠力爆開菠蘿皮。
@@MyHiddenkitchen 好的谢谢你
多謝你提供嘅recipe, 做咗兩次都好成功！因為家人朋友太鐘意，我想再整但份量加至1.5（意思是想用高筋麵粉525g), 是否所有材料都案原本份量加？湯種加至180g 嗎？我會搓好麵團後放雪櫃發酵（1發）明天才放室溫做2發，這樣OK嗎？🙏🏻
對！將所有材料x1.5就可以。第一次發酵可以放雪櫃做底溫發酵，第二日回溫後繼續餘下步驟。
Thanks again for sharing the amazing recipe!
想請問湯種係整個過程中，有什麼作用？
@@cppkanllee109 令麵團吸收更多水份，做出來的麵包更軟熟
点解我觉得太甜
每個人口味不一樣，覺得甜就自行減糖吧。
老師你好！最近才看到此片段，而此片段已有五年，我想問題，麵團粉是350g，湯種則1209，假如我想麵粉要3倍=1050克，其他材料也是3倍，而湯種是否要360克？祈望賜覆謝謝。
@@alkmaar2323 每350克的高筋麵粉只需要120克湯種，如果做三份，就需要1050克高筋麵粉，360克湯種。
但牛奶不要一次全放，先放2/3,之後再慢慢加。如果麵團已經夠濕潤就可以停了，不一定要全部用完。畢竟放多少水份跟天氣濕度和麵粉的吸水度也有關係，太濕就很難搓揉。
@@MyHiddenkitchen 衷心感謝老師迅速回覆，明白一切，本人依照老師的指點去做。
为什么有没有讲材料用量？
寫在描述欄。手機版按標題最右邊的向下箭嘴便找到。
thanks for sharing 😍 非常成功呀 想請問你 如果做迷你版 可否除半份量
bon woo 份量除半又得，或者你個麵團搓細D 都得。
请问无吉士粉，可唔可以用玉米淀粉代替啊？
Stella Teng 不一樣的。吉士粉是提升香味和顏色。如果沒有的話可以用奶粉代替，但會有一點點差別。
My Hiddenkitchen thank u
你好，我已經試第二次 但都係搓個包底郁係好濕好痴手
就算搓好耐都唔得 係邊個位要改進🙏🏻🙏🏻🙏🏻
注意湯種只需要120g.另外水份唔好一次過倒晒落去，漸少漸少按需要架。落幾多水要睇天氣，有時可能唔洗落晒，亦有時要落多D.用手搓個麵團，當所有材料搓勻晒，個團唔太乾唔黏手就可以。
My Hiddenkitchen 謝謝你🥰