Hi Katherine , notice this was the 2nd Pow recipe The Later one. This one active yeast was activated with half of the floir used first. After 2 hours then mixed and work with the balance flour. Is this method more effective .. better result. ?
In this recipe, she split the dough into 2 parts. Personally I don't think we need to follow this step. Just do the dough 300g in 1 go. Don't need to do 150g first, wait for the yeast dough to rise then add the other 150g.
When I ferment the dough for 2 hours, do I need to put in the oven with cups of warm water? The recipe shows 2 tbsp of lard/oil, but in the video only use 1 tbsp. So one or two tbsp, please reply. Thank you for sharing！
You make everything look so simple and I love your presentation, thanks for sharing Katherine.
You are so welcome!
我也学做了，很好吃啊😮，可以当主食了，叉烧馅很香，我已经干了3个了😂，谢谢老师的教导❤
Thanks Katherine for sharing all the nice and successful recipes👍
My absolute FAVORITE FOOD 🥰
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘😍❤️🌺👍🌺
谢谢你给的食谱 包子做到很成功 软软的 即使放了隔天也还是软的 😍 家人很喜欢
Good channel ! Thanks .
Love it ! Thanks !
Wonderful! Breakfast idea!
So professional ! Love it !
No need to open the bamboo cover ajar when the pau are steamed as water won't drip in☺️
Hi Katherine , notice this was the 2nd Pow recipe The Later one. This one active yeast was activated with half of the floir used first. After 2 hours then mixed and work with the balance flour. Is this method more effective .. better result. ?
I’m hungry now 😋
So profesiomal
Genial receta.
Por favor,ponga los ingredientes escritos también en español.
Lo quiero hacer.
Gracias y saludos desde España 🇪🇸😉
I'm in k
O at no on
Thanks sharing
Wowww it's delicious 😋😋😋👌🏼👌🏼👌🏼
Nice!!! 😍😍😍😍
You done this before 😁 very impressed thank you.🙏
Good
Thanks for sharing! I tried it and it was good but the buns are quite small right?
没有声音的示范，感觉不理想，一般的厨艺示范都有讲解。
Why don't you make it bigger..??
I just love this 😍
I really want to make these♥️
I was wondering why you have different method for different pao. Can i use one method for all types of pao? Thanks
Yummy
grazie👏
Wow delicious........Big like👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍Stay connected my friend .
老师，包子包好馅料后不需发酵了吗？
这面团如果不包馅料的话，是不是可以做成馒头？还是说馒头的面团是不同的做法？
请问老师面团要搓几分钟？
今天看着你的视频照做了用包粉来做可是出来的包皮还是黄色为什么😂😭
Use a low protein flour. Bao flour. All purpose flour will be yellow.
请问老师是用哪个牌子的包粉？包子好白哦！普通面粉都带黄
BakerS Choice
谢谢老师☺️
Yummy and I like your bamboo tray. Pls where can buy it. Tks
Shopee
Tq
Where can I buy the same blue flower bowls that you used?
老师，请问是不是不必发酵？就只是等十分钟然后就蒸？谢谢
美中不足，这视频没有声音，美食有讲解感觉更好，只是见义而已。
老师请问面种可以提前一晚放冰箱发酵吗？
可以
Instead of handmixed ...can it be machine mixed?
You can use whatever you want..!!
They look like Siopao
It is..
Can I ferment the dough overnight ?
Do whatever you want..
请问老師的抄菜鍋在那里买，什么牌子谢谢你
Nice can this be done with chicken
Sure
Thanks@@KathrineKwa
Yeast dough : 150gm apf
Ingredients: 150gm apf
???
In this recipe, she split the dough into 2 parts. Personally I don't think we need to follow this step. Just do the dough 300g in 1 go. Don't need to do 150g first, wait for the yeast dough to rise then add the other 150g.
看了你之前的咖喱包，现在叉烧包，他们之间一个用面种一个没，请问有什么分别吗？谢谢！
咖喱包是直接发酵法，而這是中種法
@@KathrineKwa 谢谢您的回复！请问包子的囗感有差别吗？谢谢！
@@chongoifoon716 都差不多，而這個包子就算冷卻了也是松软的，做法看个人的喜欢
@@KathrineKwa 非常感谢你的回复！
When I ferment the dough for 2 hours, do I need to put in the oven with cups of warm water? The recipe shows 2 tbsp of lard/oil, but in the video only use 1 tbsp. So one or two tbsp, please reply. Thank you for sharing！
1 tbsp
@@KathrineKwa Thank you! What about the dough do I need to put in warm place to ferment?
@@jennyaw9391 need to put in warm place to ferment
💪👍🙏🤝💯🌹👌💯
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I followed other kitchen but failed. N i never add wheat flour to kned 2nd time
Good for you..!!!
请问一下如果没有竹篮用白钢锅也可以直接上锅大火煮开转中火蒸吗？谢谢
可以
可以用普通油代替白油或猪油吗？
可以
老师 请问为什么您这次包子的做法和您之前的不同？口感上会不一样还是什么？感觉这个步骤会比较多
這是中种发酵法，包子口感很松软
@@KathrineKwa 请问是一汤匙猪油还是两汤匙呢
Lo phụ đề việt nam ko hiểu nói gì vậy có ịch gì lướt ko
No me gusta porque todo esta en japones chino mandarin y yo no hablo ni entiendo ninguno de ellos ponganlo en español por favor gracias DTB
傳統的义燒包是用包種發酵的，蒸好後包子是裂開的，口感完全不一樣。你做的可能是中国式的傳統，不是廣式的傳統。
Yes this is not cantonese style, that one use cake flour, this is chewy type.
请问包粉是高筋面粉吗?
中筋麵粉
Can I ferment the dough overnight ?
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