I normally don’t judge by duration. When the dough become airy, bigger in size, soft to touch n when press gentle, it will spring back slowly means it’s about time to steam them.
everytime i make mantou or pao it's soft and fluffy when it's hot but after it's getting cold it become a bit hard and chewy, is there a way to prevent that ?
Teacher how to make sure it’s not overproof once knead the dough but not ready to steam yet? Should I keep it covered in fridge first before steaming?
感谢你细心制作视屏，能找到华文字词解释。我要多向你学习，买了你推荐
馒头制作书，却没有华文字幕……
老師請問在分割後為什麼麵糰沒有壓長條方式排氣再滾圓？
I know it depends on room temperature but how much time did you rise de optimal one? Thanks
I normally don’t judge by duration. When the dough become airy, bigger in size, soft to touch n when press gentle, it will spring back slowly means it’s about time to steam them.
What kind of flour did you use?
How long did you mix the flour?
Thanks for sharing your video.🥰
Medium protein flour, you can use bao flour too. Mix for 10 - 12 minutes or till the dough becomes fine in texture. You are most welcome 😊❤️
@@XueRen- what is medium protein flour please
All purpose flour
我來自馬來西亞 請問老師是否有手揉麵團的教學視頻
YT 沒有哦😊
这视频解了我很多疑问。谢谢这么用心去做这么的视频来教导大家。🙏🙏💖💖
不客氣♥️😊
Xin hỏi tí,màu đen mình lấy từ cái gì phá ra màu đen á Thầy
It is charcoal powder, you can use cocoa powder instead. 😊
How to know if the proofing is achieving optimal stage?
The dough should be airy, bigger in size, soft to touch n when press gentle, it will spring back slowly.
everytime i make mantou or pao it's soft and fluffy when it's hot but after it's getting cold it become a bit hard and chewy, is there a way to prevent that ?
Keep in container right after it’s cool down to prevent its dying out. Keep in freezer to seal the freshness.
想请问油在和面之前一起加入或者面团成型后才加入继续去搓揉，会影响面团吗？
糖的用量增加的话，面团是不是会太湿粘?
兩者都行哦！糖太多會影響發酵
@@XueRen- 难怪我之前自行增加糖的份量，越后面搓的面团越湿粘，原来是因为已经发酵了😅
老師想請問您~麵團多搓揉幾次是為了要排氣嗎？
我可以用桿麵棍多桿幾次麵團來排氣嗎？
是的，也可以用桿麵棍😊
@@XueRen- 非常感謝老師的回覆❤
Beautiful and good information
More coming in the future, stay tune ya~ 🥰
老師 請問
我用食用色粉調成顏色饅頭
但都有色塊不均情形，這是什麼問題😢
那下次可以用少許清水先把色粉化開來再加入麵團中
Can keep in the fridge for another day after steam ?
Yes, best to keep in freezer and it can last for few weeks.
假如我晚上做，是明早要吃的，也是需要发酵好以后，蒸熟放入冰箱冷藏吗？
通常我都會放密封冰箱冷藏，不讓饅頭因為冷藏而流失水分。放幾天建議冷凍哦！
Great guide for newbies like us🤩🤩🤩
There will be more in the future, stay tune. ♥️
what I need about mantou, thank you so much
Glad that u like it ❤️
你好 想问问我跟着你食谱水量最多的做出来的面团偏硬 不好塑造型 搓起来不像你那么顺手 面团下面都有个封不起来的坑 请问是什么原因呢？
这是中筋面粉大概的水量，假如太干下次可以酌量加一点。搅拌不足，面粉还没和水分溶合也有可能哦
@@XueRen- 我用面包机搓 请问时间要多久呢？我放的时间是30分钟
每一台機都會有所不同，最重要是面團不要讓它升溫，短時間內完成攪拌。面團必須光滑細緻哦！😊
谢谢你的分享！请问你是用热水起蒸吗？
是的，中火蒸10-12分鐘😊
老師 請問要發酵多久呢
發酵不可以用時間來判斷哦！發酵會因為氣溫，濕度等原因而有所改變😊❤️
老師，請問有中文字幕嗎😍
你等等我哦！盡快上
请问你是用什么牌子的面粉，我的打出来的面团比较黄
包粉是不錯的選擇😊可以試試看
Why your bun is so white? Mine is always yellowish and dull? Any tips please?
Could possibly due to lack of kneading, flour is also one of the cause.
@@XueRen- thank you. One last question.. what sort of flour you’re using? Is it possible to share?
Bao flour for this video 😊
@@XueRen- thank you 😊
Thanks for share!!!❤️❤️❤️
You are most welcome ❤️
老師，如果我手速慢的話，要怎麼斷定做完造型可能已經發酵好了呢？
麵團明顯變大，變輕，按下去會慢速回彈。假如輕按不會回彈，那肯定過發。手感很重要，多做會掌握😊
大贊👍❤️
喜歡這類教材影片嗎？
@@XueRen- 很感謝妳無私的分享❤
请问老师 蒸好的皮肉分离是什么问题
原因很多，麵團壓太緊，使用劣質酵母，麵粉問題也有可能哦
非常感谢您的回复♥
有中文字幕嗎
目前沒有，遲些有時間我會上中文字幕😊
@@XueRen- 期待謝謝
ThAnk you so much For English sub.
😊♥️
I kuv yr sharing🥰
Glad that u like it 🥰
😊 thank you
😊❤️