i watched a ton of other videos but decided to follow your recipe, and my buns turned out perfectly soft and fluffy! i dare say theyre even better than the ones that can be bought outside. thanks for this ♡
Thank you for the recipe and for the complete captions!!! Some channels just translate the ingredients but not the procedure. Thanks once again!! This is lovely 💝
Hello, I just subscribed to your channel on the strength of two videos (Mooncake and Bean Paste Buns) you posted. I love your clear instructions and explanations. Your channel should be called, “Magic hands.”….You handle all doughs with such mastery…..how you coax/encourage the dough to submit to your will. The real clincher was when you explained that you use brown sugar to darken your red bean paste!! As a child living in Vancouver, we use to go to Hong Kong Cafe, …at 2:00 pm daily the limited supply of baked red paste buns were hot out of the oven. ..Now newly retired I find I am creating foods of my childhood….and ran around wondering if the Hong Kong bakers used black beans to make the bun filling…as I distinctly remembered that the filling was jet black like my hair…..Looked high and low for black beans at Asian stores …You inadvertently ended my quest for this truth. Have a lovely day!
WOW it looks absolutely delicious! Thank you for always sharing great recipes that are easy to follow and delicious. You have inspired me to start my own channel. Have a great day🌷
very good technic used n enjoyed yr method used in this recipe n will try n tk u again for sharing n much appreciated !! keep up yr good work n keep safe too! 🤗👍👍🙏⚘🌻
I’ve already made this recipe twice and I am about to do it a third time...it’s so easy and delicious! It’s such a well thought out recipe... I can start a batch on my afternoon break and start steaming after work (working from home). One thing which I wish Sister Gao would explain is why or how bleaching the flour affects the bun...I know I could buy the special bun flour from the Chinese market if I wanted a super white and smooth bun, but I wish I knew why it was different!
Bleach breaks the gluten, so heavily bleached flour is not as elastic as the non bleached bread flour. Making steamed buns is different from making bread which required strong gluten. If the gluten is too strong and elastic, the steamed buns will collapse.
As usual, an excellent video! Thanks for explaining the science and method behind the dough, and why using the hot/cold water dough works best. I think so often people just use one standard type of yeast dough.
小高姐的专业素养没说的，不光做得好，还能讲出道理来，这样的华人美食家难能可贵。看小高姐的视频绝对是一种高级享受。作为一个从小手笨的人，也跃跃欲试，失败是必然的，但是尝试总是会有收获的。感谢小高姐丰富了我家的餐桌。
是吗？失败几率很低吧
@@joeche7461失败几率极高。一搬这种吹的基本不做饭😂
哇！第一次看到这样一次发酵的做法！必须安排！小高姐真是宝藏博主！期期惊喜～这么好的视频必须赞起来呀！
跟着小高姐成功的做出了非常柔软香甜的红豆包，孩子们都很爱吃，非常感恩小高姐的无私分享，也为我有这么优秀的老乡感到自豪！
小高姐的声音好温柔。下班后拖着疲惫的身体回家，一路上开着小高姐视频。其实怎么做菜我都没听进去，就喜欢听小高姐温柔的声音！
每次看小高姐的影片都有被療癒到，你好 我是你香港的粉絲🥰
柔软喧腾，真的太好吃了。可以无限信任的小高姐。一次发酵的做法真是太容易了，一锅水用三次的方法实在是太聪明了。总之赞不绝口
一次操作就成功了！太开心了，孩子们都很爱吃这个豆沙包！太感谢了！
Oh lord, you are so expert, i've seen you for a while but i just realized how pro-expert are you. Really love your work, thank you!
今天做了这种豆沙包，面特别好用，简单方便，豆包一个个也是胖胖的，很成功，谢谢小高姐！
每次小高姐的新视频一发布，我老婆就把我关厨房里折腾面粉一两天，直到做出小高姐的一点神韵才放过我！
你在秀恩爱！太凡尔赛啦！😍😍
己經古來希的年紀 看見你的做法真的 好似好容易 也會一試 南方人食就會 做就麻麻 但都會一試 謝你
之前按照羊肉虾仁的包子配方和豆沙粽子的豆沙配方做过豆沙包，没想到今天出官方教程了呢👏🏻
哦，两个配方不太一样的。今天这个是简便的新方法。
i watched a ton of other videos but decided to follow your recipe, and my buns turned out perfectly soft and fluffy! i dare say theyre even better than the ones that can be bought outside. thanks for this ♡
Thank you for the recipe and for the complete captions!!! Some channels just translate the ingredients but not the procedure. Thanks once again!! This is lovely 💝
这个配方很棒，第一次做就成功，然后紧接第二锅我就多放了五克水出来面团就略松，我就把豆沙裹里头用肉龙的方法做成了豆沙卷应付。。。
刚好想做豆沙包，看小高姐其他视频看到这个豆沙包的推荐，惊喜的发现小高姐又出视频了，开心到飞起～马上安排豆沙包上日程
WOW，一次发酵省时省力，谢谢小高姐 🙏🏼
打开更新一看是豆沙包，觉得不回去尝试，看完后觉得一定要试试🤩
三年没回家，想起小时候在姥姥家和妈妈姨妈一起蒸豆包。看到小高姐漂亮的豆沙包发酵好，热泪盈眶...
我很喜歡看妳做的.面食，謝謝你也給了我很多的知識！
背景音乐🎵真好听，每次看小高姐的视频感觉到也是一种享受💕
每次都谢谢小高姐那么美味的食谱
You are the master of dough, thanks for sharing the knowledge.
小高姐的每个视频都必须尝试，基本是零失败！！！太棒了。谢谢您。
一下课就看到小高姐的视频！！这周考完试就马上把豆沙包做起来！
终于等到小高姐的豆沙包！ 我最喜欢豆烧包了！ 这个配方还很简单便捷！ 谢谢你的分享！ 十分喜欢你制作的视频！也把你的频道介绍了我很多朋友和亲人！
今天做了，很成功，亲测，这个面团蒸馒头也可以！谢谢小高姐
小高姐的豆沙包真是太美貌了！比专业还专业！
因为太甜好久没有吃过豆沙包了，小高姐做的看起来好松软哦🥰
小高姐的方法簡而清，方便我等忙人，謝謝!
做包子馒头我也特别喜欢用一次发酵法，省事又快。
小高姐太厉害了👍，第一次做包子的小白，第二次终于成功了。第一次做失败是因为家里酵母失活了😂…第二次看了很多大家的留言，发现小烤箱不能发酵那么久，就提前拿出来了，包子还是有点发酵过度表面凹陷，但是还是很好吃！
Hello, I just subscribed to your channel on the strength of two videos (Mooncake and Bean Paste Buns) you posted. I love your clear instructions and explanations. Your channel should be called, “Magic hands.”….You handle all doughs with such mastery…..how you coax/encourage the dough to submit to your will. The real clincher was when you explained that you use brown sugar to darken your red bean paste!! As a child living in Vancouver, we use to go to Hong Kong Cafe, …at 2:00 pm daily the limited supply of baked red paste buns were hot out of the oven. ..Now newly retired I find I am creating foods of my childhood….and ran around wondering if the Hong Kong bakers used black beans to make the bun filling…as I distinctly remembered that the filling was jet black like my hair…..Looked high and low for black beans at Asian stores …You inadvertently ended my quest for this truth. Have a lovely day!
面粉在小高姐的手中就是绝对的万能😍😍
你喜欢韩国料理吗?
@@小虎美食소호미식 同为创作者不容易啊～ 互粉吧🙌
@@myxl1012 嗯知道了
老师，包子发酵1个小时后还是和原先一样大，是否可加长时间？
豆沙三部曲，看出来小高姐对豆沙是真爱
小高姐的食譜必需收藏,超實用!
Thank you for all the wonderful recipes! Well done, Xiao Gao Jie!
Our pleasure!
@@MagicIngredients 回答一個thank you，很好了
@@jackko819 服了，人家小高姐用的是高阶更礼貌的回复好吗
@@MagicIngredients n
j
真是太爱你了，小高姐！你让一切都显得那么简单！
姐 你确定你是人类吗 因为我每次binge看完你的好多视频之后都忍不住感叹 小高姐可能真的是个神....啊 我的女神！
我做成功了！ 豆包的面皮口感很好，而且很省劲，感谢小高姐。
這個一次發酵法對新手來說真的是比較容易操作，謝謝小高姐
简明扼要，清晰流畅，喜欢小高姐
I'm watching from Japan. Your recipes look so delicious, beautifully explained and easy to understand!
thank you for the wonderful recipe🥰
喜歡豆沙包， 這個做法讓人勇氣倍增。
人生中第一次做豆沙包成功了，感谢❤
小高姐又一次颠覆了我的认知，不用二次发酵，不用排气，太不可思议了！
你好像很帅诶，你单身吗？
虽然知道在国外工作没得动手做 但每一次看到新视频 都一定立马按进来看 ！太喜欢小高姐的视频了❤️
小高姐是自學成才的嗎？好好奇啊！特別喜歡小高姐的講解，感覺學到很多原理~
这个发酵法和简单揉面太适合我啦！我在澳洲，亚超买的豆沙馅也挺适合，非常感谢这个视频，超棒！
小高姐每个做面食的配方都试过了，都很成功！谢谢！就是每次都要把计量从克换成杯费点儿事。我一般就大概其估下差不多就好。
哈哈谢谢小高姐。这个太及时啦，今天刚就想做豆沙包来着， 才把红豆煮好，一打开RUclips就看到你的豆沙包视频啦😋😋😋
感谢小高姐，拯救了华人的胃！
不用谢啦，我只是为了拯救自己的胃~
WOW it looks absolutely delicious! Thank you for always sharing great recipes that are easy to follow and delicious. You have inspired me to start my own channel. Have a great day🌷
看小高小姐都好輕鬆製作出光滑表皮⋯
自己做真的一點都不光滑（哭）
这个豆包甜度刚刚好！孩子非常喜欢吃！谢谢！
This looks so delicious and yummy. Thanks for sharing.
😋❤️👍🏻👍🏻
小高姐真是神一样的存在，膜拜！终于相信我能做好孩子们爱吃的豆沙包了！
真是好漂亮，好光滑好白的包子
哈哈！终于抢在第一分钟就进来了！真是美好的一天。
祝你每天都愉快！
@@MagicIngredients 谢谢小高姐，祝您和家人以及广大粉丝天天愉快！
好棒哦！你真的是很有烹调恩赐的女人！我最近买了一个竹蒸笼，改天学习你的方法做豆沙饼，再次感谢和点赞，主祝福你哦！
最爱我姐，没有之一。一直想做豆沙包，终于等到了。
看来小高姐的豆沙多到用不完了呀！哈哈
你喜欢韩国料理吗?
@@小虎美食소호미식 完全不喜欢 之前因为泡菜和汉服的争议我现在连韩餐都不点了
@@lenali1763 我都把我的三星手机砸了，你赞同我吧。
啥？
@@lenali1763 笑死我了
我刚做了这个豆沙包，非常成功！真好吃！😋
这包子颜值很高😄👏表皮看着很光滑
你喜欢韩国料理吗?
哦…自從豆沙餡食譜登場後，一直期待小高姐的豆沙包
小高姐，您好。看您的視屏是個享受。食譜精細實用，從技術到美感，無不兼顧，而且您的講解具有專業教學效果，簡明扼要，字字清晰。受惠良多。您有出版食譜的計畫嗎？留有扼要文字紀錄，對落實您的食譜大有助益。看視屏做筆記，往往來不及。我知道，文字食譜和視屏很不一樣，籌備過程費時。若有文字（照片）食譜，加上光碟，在我將是個收藏品。個人的想像而已。祝您視屏路上繼續成功前行。有一門像您這樣的手藝，多讓人羨慕，和所有手藝一樣，讓人有千錘百鍊之感。
I'm so excited to try this!! Thanks so much for simplifying the technique!!
how was it
very good technic used n enjoyed yr method used in this recipe n
will try n tk u again for sharing n much appreciated !!
keep up yr good work n keep safe too!
🤗👍👍🙏⚘🌻
喜歡你的一雙手。做出這麼好的食物
谢谢你！
I’ve already made this recipe twice and I am about to do it a third time...it’s so easy and delicious! It’s such a well thought out recipe... I can start a batch on my afternoon break and start steaming after work (working from home). One thing which I wish Sister Gao would explain is why or how bleaching the flour affects the bun...I know I could buy the special bun flour from the Chinese market if I wanted a super white and smooth bun, but I wish I knew why it was different!
Bleach breaks the gluten, so heavily bleached flour is not as elastic as the non bleached bread flour. Making steamed buns is different from making bread which required strong gluten. If the gluten is too strong and elastic, the steamed buns will collapse.
Wow, thank you! That makes so much sense.
Thanks.
@@MagicIngredientsTôi rất thích xem kênh RUclips của bạn, bạn hãy để tiếng Việt Nam
Thanks for your awesome recipes. Keel doing what you're doing
Thanks for the recipe. Looks delicious 👍🏻😊
My pleasure 😊
包的真漂亮
这豆沙包做的圆滚滚的好可爱呀
看着就好吃。
謝謝小高姐的教学，简单又 清楚❤️❤️💖💖👍
一共做了3次，前两次都没发起来，我都要崩溃了。后来上网查说是酵母不好。换了酵母就成功了么么达。最爱小高姐
哈哈，好巧！上周学着做了豆沙馅我就直接用来包豆沙包了。不过还是小高姐的豆沙包好看。
最爱豆沙包，从小就爱吃，终于等到视频了！！！
天啊，这是什么默契啊！我昨天刚按照小高姐的方法做了红豆沙，打算做豆沙包，今天视频就出来了！太巧了！明天去医院生娃，暂时不能追随小高姐的食谱了。生完孩子后再继续！有一个问题，我发现小高姐的烤箱特别干净，请问是怎么做到的？我一直都很小心保护并清洁烤箱，但就是会有很多黑色的油渍怎么也擦不掉...
哇噻～～～小高姐的炉具升级啦！羡慕
今天試做了紅豆包，很成功❤ 明天想做鮮肉包，想請問小高姐不知是否也適合此方式呢？因為是生肉放置發酵一小時會不會滋生細菌之類的呢？😊
你的视频简洁宜懂，手势干净利索，喜欢💕100分
謝謝分享 ❤️準備去炒豆沙了 哈哈
还有什么是你不会做的么？太厉害了👍👍👍👍
喜欢这个盆子。
这个配方好棒！感觉很省时间
It's perfect for me anda your recipes are perfect ♥️♥️♥️
今天做了又做小高姐的土豆面包 超级好吃
As usual, an excellent video! Thanks for explaining the science and method behind the dough, and why using the hot/cold water dough works best. I think so often people just use one standard type of yeast dough.
这个豆沙包太漂亮了，明天就学起来！
隔着屏幕流口水 🤩😍🥰😘😁
小高姐的面：水比是240:145（热水加凉水）基本上是2cup面，2/3cup水。基本也是我做包子馒头揉面的比例，简言之，三杯面一杯水，这样对新手来说好记。
想吃 為什麼什麼您做起來都那麼簡單呢🤣🤣
我每次看小高姐都只有无尽的崇拜！
学习做，皮是松软的。感谢小高姐。
按小高姐的方子就不怕做不成漂亮的豆沙包😍
看着就美味，这几天试试
小高姐的視頻是藝術❤
小时候最爱吃豆沙包和糖三角了
小高妈妈是不是种了一季的红豆 到了收成的时候了🤣🤣🤣