Can you please tell us how long does part 1 need to rest or ferment for before adding it to part 2? Also, how long does the buns need to proof before steaming? Also, how long do you steam it for? Thanks.
You are a life saver. I made the buns yesterday not knowing how long to ferment it so I only did 1 hour, so maybe that is why it did not crack open. But it did taste really good and soft. I had leftover filling from another You Tubers recipe because I made Red House Spice filling. So I didn't try this recipes filling because there was no translation for the filling ingredients and amounts.
Can you please tell us how long to let part 1 rest or ferment for. Once part 1 is added to part 2 and the buns are filled and shaped how long do the buns need to rest or proof for before steaming? How long do you need to steam it for and at high temperature? Also, can you tell us the ingredients for the filling and how much. Thank you.
Leave part 1 to ferment for around 8hrs or overnight. Typically, you would rest the already made and shaped buns until they're 1.5x in size. In the video, the buns were rested around 25mins but this would vary depending on temperature of the buns or the room. The buns were steamed for 10 mins at high temperature when the water is already boiling. Regarding the ingredients for the filling, it would be best to use google translate and the camera function to translate it. Hope this helps!
Hi, May i know the main dough is 150gm of cake flour or 170gm? The list of ingredients show 150gm. But in vedio u mentioned 170g cake flour. I m Confused. Pls.clarify. thks.
I just made them and they taste delicious , but mines didn't crack open. I wasn't expecting it to crack open , because the recipe did not have ammonium carbonate so recipes without do not really crack open nicely. I have tried over a dozen different recipes and only 2 worked out to have that nice crack. It was cooking demystified and Dai you tubers, but require 2 to 4 days of work. But buns made with ammonium carbonate always have a bit of a smell and taste unless it is steamed . Cooled off then resteamed again. I didn't use this recipes filling because I didn't have the measurements or ingredients in English for it.
She did not put it in. I couldn't get mines to crack even after fermenting it for 8 hours. You can always use scissors to clip along the top of the three folds. But don't cut too deeply or the filling will leak out.
I have the same problem. I have tried 6 recipes, including Chinese cooking demystified and none of them cracked. I have sourdough starter so I have made a couple with starter too. I also have is I think the Ammonia smell was too strong, so I reduced it to 1/4. 😒
Cooking demystified was the only one that cracked. But the sourdough needs to get made in summertime like weather . When I tried it in cooler weather it didn't produce a sourdough that cracked. Also I used the ratio of ammonium bicarbonate that she used in the reduced portion if you read her reddit link .
Very good recipe. Already tried.
按照做的方式，效果巧美好呀！
這鍋子不錯
好吃美味可口👍👍👍❤️🌹🌹🌹👏👏👏🙏🙏🙏🎉🎉🎉
裂口都一様、表面很光滑，很棒。
你好 请教一下 为什么每次只能蒸一层？这种竹制蒸笼不能一次性蒸几层吗？好困惑
專業~~滿滿硬貨!!
Sooooo beautiful shape charsiu pao !Thank you for sharing !
我總是不會包包子看了你的視頻后捏三角形的包很方便呢謝謝分享
請問面种須放冷藏嗎？
很好的做法
喔！好棒
食普速度太快來不及看
做的好美
謝謝啦！
Part 1
170gm Low Gluten Flour
130gm water
3gm dry yeast
Total : 300gm
Part 2
150gm Low Gluten Flour
Part 1 300gm yeast mixture
7gm baking powder
15 gm shortening ( pork lard)
50 gm white sugar
3gm white vinegar
3gm dry yeast
Have fun!
Thanks for your help
Can you please tell us how long does part 1 need to rest or ferment for before adding it to part 2? Also, how long does the buns need to proof before steaming? Also, how long do you steam it for? Thanks.
Thank’s
@@lilyleung2237 8 hours for yeast fermentation. 25 minutes for buns to proof. Steam for 15 mins.
You are a life saver. I made the buns yesterday not knowing how long to ferment it so I only did 1 hour, so maybe that is why it did not crack open. But it did taste really good and soft. I had leftover filling from another You Tubers recipe because I made Red House Spice filling. So I didn't try this recipes filling because there was no translation for the filling ingredients and amounts.
请问液体不是得以毫升 ml计算吗? 您指的 130 克清水是否可以 ml 取得 ？视频里的食谱记下 150 克麺粉倒入麺种，然而，您示范的过程中说 170 克的麺粉倒入麺种中，这里与您确定一下哪个才正确 ？谢谢 🙏
做了 开花很漂亮 好吃 ， 准备做第二次 ☺️
您真的很棒！感恩您也喜欢
非常喜欢这个频道已订阅❤
你好，这是我一直寻找的--不粘牙，有弹性的面团。
没馅也没事，用中劲面粉也行，做出来的馒头也不赖！
谢谢您分享这视频 💜
请问老师我按你的配方和操作蒸熟后没开花？
人家留有一手呀😅
是的一样
请问用那个牌子的低筋面粉？谢谢
按你的步骤做的为什么不开花啊
叶韵老师你好，请问搓好的叉烧包皮还需要发酵吗？谢谢回复。
放白醋能令到面粉变白是什么原理？
漂亮，就是餡有點少。
没有猪油可以吗？
I like the idea 4sure lm hoeing
To try thanks.so much l like
Ur recipe god bless
不用臭粉吗？
Help! 請問我蒸出來的叉燒包，
表面怎麼會有一點一點的黃色
的點呢？ 我可能是哪裡出問
題呢？
请问为什么面团要折叠， 卷起来？
Hi, what pot are you using?
hi..may i know how many grm ofwater for the 2nd part of making the dough?
Hi dear. English subtitles plssss
See above
@@Wingburner 口
美观又好吃正👍
做了，馅很好吃，但是面并没有像你做的一样裂开边蓬松😢
單看外表就忍不住想吃了!
我最喜欢叉烧包了！下次可以试试。谢谢分享
这是简易做法，叉烧要提前腌制，叉烧刷蜂蜜在烤箱烤。
今天做的叉烧包 终于成功了 全部都开花 非常好吃💯💯💯
請教一下，我都是按照步驟做了兩次的，一點沒差，為什麼沒開花？是不是老師放臭粉忘了講。謝謝。
@@嗣孟老師留有一手😂
为什么我做出来的有一层亮亮的油面？而且发不起。
包的手法，面团湿度，醒发的状态，都要注意哟
How long the dough needs to be proof ? Please...
不吃猪肉可以用牛肉代替吗？面里可以用植物油吗？谢谢!🌹
可以的哟❤
請問老師笫一步發酵170gm面團提一個晚上做如果超過八小時, 是否可以? 還有笫二步的面團是150gm或是170gm? 謝謝分享!
亲 面种是170g低筋面粉做。面团是150g低筋面粉 加300克面种😊
全開花了，但包皮偏黃，請問出什麼問題了？
揉面時間不夠
@@kingkwanleung6891 謝謝你
@@evachoy149 還不行或者試試其它面粉
Can you please tell us how long to let part 1 rest or ferment for. Once part 1 is added to part 2 and the buns are filled and shaped how long do the buns need to rest or proof for before steaming? How long do you need to steam it for and at high temperature? Also, can you tell us the ingredients for the filling and how much. Thank you.
Leave part 1 to ferment for around 8hrs or overnight. Typically, you would rest the already made and shaped buns until they're 1.5x in size. In the video, the buns were rested around 25mins but this would vary depending on temperature of the buns or the room. The buns were steamed for 10 mins at high temperature when the water is already boiling. Regarding the ingredients for the filling, it would be best to use google translate and the camera function to translate it. Hope this helps!
Thank you
请问可以用高筋面粉吗？
Tq
这个视频简单明了。赞一个！
叉燒包用碎肉我從來沒聽過，我都是用烤好的叉燒肉切丁，叉燒芡沒人放叉燒醬吧！
面种怎样做？😊
有面種就不用加再加酵母啦
English repice please
请问 猪油可以用油来代替吗？
看了就想吃🤤
Hi, May i know the main dough is 150gm of cake flour or 170gm? The list of ingredients show 150gm. But in vedio u mentioned 170g cake flour. I m Confused. Pls.clarify. thks.
I mean the ingredients in part 2. show in the lists is 150gm cake flour. But in the video u mentioned 170gm cake flour. Thks
Hi , the main dough is 150g :) follow the list of the ingredients:)
@@FoodAomi thks
recipe in english please..thank you
She did. Scroll down
叉燒醬有推薦的品牌嗎？
李锦记和海天的都不错，两种我都用过，做叉烧差别不大
👍👍👍👍👍👍👍👍👏👏👏👏👏👏👏👏👏
What name of this cha siew sos..
👍👍👍
請問老師妳的鍋在哪裡買的？謝謝。
亲 这锅在五金的老店购买的，这用好长一段时间了❤
請問我做叉燒包都沒開花
包的手法，面团湿度，醒发的状态，都要注意哟
老师真棒！👍👍👍｡^‿^｡
很开心你也喜欢❤
叶韵：你好，我试了一次，一切都很顺利，就是最后没有开花，你能告诉我是什么原因吗？
可能你的泡打粉不夠或者火力不夠把它爆開.一次只能蒸一笼
包的手法，面团湿度，醒发的状态，都要注意哟
为何我蒸出的包子发黄呢？
可能你放错小苏打粉不是泡打粉吧
@@phuongtruong3457 肯定是泡打粉的
@@phuongtruong3457 会不会醒发时间长了？
请问小苏达粉是baking powder 对吗
@@puisi6800 不是，是baking soda
I just made them and they taste delicious , but mines didn't crack open. I wasn't expecting it to crack open , because the recipe did not have ammonium carbonate so recipes without do not really crack open nicely. I have tried over a dozen different recipes and only 2 worked out to have that nice crack. It was cooking demystified and Dai you tubers, but require 2 to 4 days of work. But buns made with ammonium carbonate always have a bit of a smell and taste unless it is steamed . Cooled off then resteamed again. I didn't use this recipes filling because I didn't have the measurements or ingredients in English for it.
Hi. Did she put ammonium carbonate? And how much did she use it? Thank you
She did not put it in. I couldn't get mines to crack even after fermenting it for 8 hours. You can always use scissors to clip along the top of the three folds. But don't cut too deeply or the filling will leak out.
@@lilyleung2237 thank you
I have the same problem. I have tried 6 recipes, including Chinese cooking demystified and none of them cracked. I have sourdough starter so I have made a couple with starter too. I also have is I think the Ammonia smell was too strong, so I reduced it to 1/4. 😒
Cooking demystified was the only one that cracked. But the sourdough needs to get made in summertime like weather . When I tried it in cooler weather it didn't produce a sourdough that cracked. Also I used the ratio of ammonium bicarbonate that she used in the reduced portion if you read her reddit link .
Use self rising flour. It is more easily.
上次沒開花，明天再試作一下。
加油💪
包的手法，面团湿度，醒发的状态，都要注意哟
做了 ，没开的。
包的手法，面团湿度，醒发的状态，都要注意哟
好想吃
剛蒸完，沒開花。
包的手法，面团湿度，醒发的状态，都要注意哟
可惜义燒太少了！ 包皮很多！
请问可以做几个包？
12个
好的。谢谢
一次成功，但包子发黄
面粉的关系哟😊
🥰💯👍
Cảm ơn bà! Công thức thật tuyệt !
Không có phụ đề,bạn hiểu được hay ghê ,dịch dùm mình được không bạn ? 🙏
不要跟 浪費時間
读杀
叉烧包能爆得这么好，比酒店大厨做的都完美，真有点令人怀疑，视频剪接太多