=澄粉帮助外皮水晶透视，木薯粉帮助外皮Q弹，两个都不可少。 水温很重要，一定要沸腾，这样才能做出软糯有弹性的外皮，不然包时容易破露馅。 =收藏方式：蒸好趁温立刻吃，口感最佳。冷却后密封收普通冰箱。隔天蒸热/像煎锅贴一样吃。2天内吃完。 =Wheat Starch helps skin translucent crystal, tapioca flour helps skin QQ chewy, both indispensable. Water temperature is vital, must be boiling hot only can make soft and elastic skin, otherwise easily broken during wrapping. =Storage method: Eat immediately while warm for best taste. After cooled, seal and store in normal fridge. Next day re-steam/fry like potsticker dumplings. Eat within 2 days.
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍👍Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!😊😊
Wendy, I just did the chive kueh 1st time. Am very happy that it was successful. My family like it , very tasty. Thanks for your explanations - so clear n can follow thru,😁. Will look into more of your recipes n make it.
=澄粉帮助外皮水晶透视，木薯粉帮助外皮Q弹，两个都不可少。 水温很重要，一定要沸腾，这样才能做出软糯有弹性的外皮，不然包时容易破露馅。
=收藏方式：蒸好趁温立刻吃，口感最佳。冷却后密封收普通冰箱。隔天蒸热/像煎锅贴一样吃。2天内吃完。
=Wheat Starch helps skin translucent crystal, tapioca flour helps skin QQ chewy, both indispensable. Water temperature is vital, must be boiling hot only can make soft and elastic skin, otherwise easily broken during wrapping.
=Storage method: Eat immediately while warm for best taste. After cooled, seal and store in normal fridge. Next day re-steam/fry like potsticker dumplings. Eat within 2 days.
Thank Iwen for the detail ingredients ❤
Iwen 很喜欢你的视频 很清楚的教导 会试做 你的牛油蛋糕 orange chiffon cake 太棒了 真的很美味 我常做 谢谢你 感恩有你❤❤🙏🙏🙏
谢谢老师分享令人垂涎欲滴的“水晶韭菜粿”
👍
谢谢你呀，尝试做
从小我就最爱吃水晶韭菜粿，我妈会时常做给我们当早餐，看了Iwen baking 之后我有信心自己动手做了🤗😋，谢谢分享。
哇好幸福哦。我啊嫲以前有做。希望你尝试做哦
Crystal chai kueh,yummmy n tempting,thanks for sharing!
Welcome, hope you can try
你的視頻最詳細周到還附上辣椒沾醬😋謝謝你的分享🙏
不客气哦，哈哈，希望你们一次成功，加油哦，加了辣椒酱更完整
Thank you for your recipe. 👍👍💖
Shape like currypuff
Thx for sharing
Will try cook soon 👍
Haha like Dumplings.. hope you can try, pls send me photo after making
卖相不错哦👍皮是有点厚咯😜
不知道会不会像吃树胶一样呢！
非常感谢你的分享🙏😘😋💖💖💖
哈哈，还好呢，你可以尝试做更薄哦，我的包裹技术还差。哈哈
好吃，好吃😋😋，赞赞赞👍👍👏👏
谢谢你呀，希望你尝试做
Thank you very much for the details English ingredients. I subscribe today.
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍👍Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!😊😊
Thanks alot, hope you can try, so yummy
Tq. Your instructions are clear n you're meticulous. V exact in d measurements. I'll try v soon
感谢老师的分享👍🙏
Thank you are yummy.
Hi if I haven't wheat starch can use cornstarch thanks
😄 two already finished, ohh no 😃, rest of mine. 😋😋😎🙏.
Wendy, I just did the chive kueh 1st time. Am very happy that it was successful. My family like it , very tasty. Thanks for your explanations - so clear n can follow thru,😁. Will look into more of your recipes n make it.
Can I freeze the dumplings earlier? . Steam when I wanted
Hello Iwen, 不好意思想詢問可以出一集教怎麼做鹹煎餅嗎？，我在台灣唸書，很想念以前在malaysia的早餐～ 媽媽都會買 孫 kuih，油條，鹹煎餅 油條，回家當早餐～我有看到油條的教程了，但不確定跟鹹煎餅是不是用同一個麵糰
谢谢您的分享！可以有这个外皮做虾饺吗？
应该有点不太一样口感哦，不过你可以尝试
@@iwen777 Will the skin harden when cold?
看着好好吃！做起来大概一共用了多长时间呢？（不算泡虾米的时间
多谢你的食譜。如果粉團揉完后沒有彈性，是否熱水不夠熱，烫不熟澄面粉，使揉完後的粉團沒有彈性。或是揉粉團的時間不足？
早安。你好
你好，尝试做哦
Iwen, does the skin stay soft when cold?
可以用玉米粉吗
Bạn ơi bạn có thể để thêm tiếng việt ở dưới được ko h? Cảm ơn bạn rất nhiều tôi rất thích mấy mon bạn làm tôi se làm và ăn thử nó
老师请问我的皮是油放太多吗，面团不黏合，揉时整个面团是摊开来，是水放不够吗？
请问老师皮可以做便包起放冰箱吗？要吃才做。
皮可以直接包馅后，盖好收冰箱，要吃前蒸
谢谢老师
请问做多了可以冷冻收藏吗?
😋😍pode traduzir em português a receita 🇧🇷🇧🇷
请问老师 为什么韭菜没有炒过的呢？
看起來很美味，可是澄粉很難買的到！
本人不喜欢虾米，可以不加或替换成别的吗？
可以吧 只是少一味 蝦有的人會過敏
不知道可不可以換成乾燥的那種香菇
洗淨泡水後切丁去炒
乾燥香菇非常香好吃！
我有看过有些食谱加鸡肉／猪油渣／蘑菇等来提香
"特制"辣椒酱不是"特质"。标题有错别字。😘
哈哈，谢谢教导哦。哈哈，改正了。希望你尝试做哦
@@iwen777
会叫妈妈做。谢谢你。晚安🌠
@@tulutututu5613 很好，做了拍照来看
@@iwen777 l
皮儿有点太厚了，可以更薄些😅
哈哈，你可以杆薄些哦，我的包裹技术还差
天哪，什麼菜都必須添加雞精？
從水壺裡直接地倒出來，水才會是滾燙的
倒入玻璃杯中會降低至少 5-10 攝氏度
الترجمه العربيه من فضلك
你的声音很造作,😂🤭😝