Finally, a recipe with simple ingredients I can get my hands on - Thank you! Please consider making a series on Chinese/Cantonese bakery (Cocktail Buns, Wife Biscuits, Char Siun Buns, etc)!
First try and buns turned out so well! I made my char siew and had them filled up some buns. Thanks for your detailed video. Anyone who watched it carefully and saw your final product will know your recipe works! Without hesitation I went ahead to double your recipe ingredients and made 10 huge buns! Freeze half and after re-heating they taste just as good as fresh! Patience and slapping the dough on table top were key to success. This helped to reduce stickiness and mine passed window pane test! Great effort on your part! I shared my buns on IG.
How long should you proof the dough the 2nd time? And should you be proofing it with the hot water steam? I tried this today and unfortunately my dough balls rose flat instead, any thoughts why this would happen?
I am a beginner at baking or cooking, but I wanted to try this recipe. It seems like I overestimated myself. I used all purpose flour for everything as it was the only thing I had available. I was doing 2x the recipe so maybe it was a factor, and I seem not to have added enough yeast. I also think that I added the butter to soon. I had been kneading the dough for 1+ hour and it still had not formed the window. I kept on kneading and kneading until my mom came and helped me, but she told me that it seems like I killed the dough, which broke my heart and determination :))) But then I added a little bit more of yeast with warm water, my mom kneading it this time, and we left it to rise even though the window was not formed/unbreakable. Just now, my grandparents told me that it was rising and I was happy, however, I don’t know if it might have any side effects. I haven’t baked it yet, I am still waiting for it to rise, but I hope everything goes well! 🤞🏻 Thank you for the recipe! Even though mine might not turned out right.
If you double the quantity, it takes a little bit longer normally. AP flour absorbe less water, If the dough is wet, that may also difficult to handle it. I would suggest you add the liquid little by little.Hope it turns out nice!
Can you convert 2g of baking powder and 1g of baking soda to teaspoon? I might have put too much of these ingredients because I don’t have a small scale can measure in single gram.
I tried making this and it's perfect but my bottom got burnt slightly and the top is not even golden brown yet. I did it at 350 for 14 mins, then changed it to 360 for last 3 mins, and added an extra min at 365. Why is that and how should I change it?
I really enjoyed the precision of the video! My canto is sub par so I depend on the subtitles quite a bit.. was wondering if you could change the font or make the text bigger? I’m excited to try to make this!
It depends on you kitchen condition. my fermentation temperature is around 35'c and quite humide as I put hot water with it. Under this condition It took around an hour for the 2nd fermentation
1:17 湯種材料
1:21 菠蘿皮材料
1:26 麵團材料
1:28 湯種
1:51 菠蘿皮
2:35 麵團
5:41 造型
是否做任何款式麫包,都可以加湯種,份量如何計算?謝謝老師
老師你好,按你的配方成功做好波羅包好食,多謝你的分享。但是我做的波蘿包做不到好扁,你做就比較高身靚好多,是什麼問題請指教指教,thanks
Can you leave the dough in fridge to proof overnight? Thanks.
分別試整2次,都冇rise到。點解既?
你教到好明白,好細心的教導🙏🙏👍👍👍👍
可以加材料份量在info box嗎
很喜歡睇妳拍片分享🙏🏼😊
成功,多謝你分享
係外國都食到無防腐劑既菠蘿包
多左既麵團,可唔可以做咩包?
你好,我照你的方法做過多次,都成功,近二,三次,轉換了塲地,焗爐及面粉牌子,菠蘿皮爆列沒有以前的好,味道一樣,但昨天連湯種雪完,變了水狀,及第二次發烤,沒一陣變成扁平,是出了什麼錯?請賜教!
謝謝分享,做出來很成功好吃!☺️
講解詳盡细心,我做第一次便成功了。賣相好,又好吃,皮脆內軟有咬口,連老公都讚不絶口。非常感谢你的教學方法。
多謝你留言話我知~~~~
这个配方很好,我已试左非常好👍谢谢你的详细讲解
It's a shame that there aren't any more content from you, I'm your big supporter!!!
Like your video so much .. but not sure why my dough do not raise up after a hour .. is it a problem of yeast or flour ?
Finally, a recipe with simple ingredients I can get my hands on - Thank you!
Please consider making a series on Chinese/Cantonese bakery (Cocktail
Buns, Wife Biscuits, Char Siun Buns, etc)!
Thank you for your suggestions
Hi 請問可以搓好麵團後即刻放入雪櫃,第二日再做嗎?
Thank you. 1st try successful. Bun so soft and fine texture but the topping too sweet. Can I reduce sugar?
之前搵過好多食譜,都覺得麻麻,今日跟你呢個食譜去整!好得呀!脆卜卜😛😛👍🏻👍🏻
我發現大陸有個「西瓜視頻」既曜日廚房偷咗你呢條片扮係自己!🤬
yeah! 成功就好啦
係呀,我report完都冇用....偷左我6條片呀
I was looking all over for a knead dough by hand and so glad you made one and in cantonese. Thank you so much.
Thanks for your message ☺️
很开心见到这个教做菠萝包的视频,而且教的很详细👍👍👍
多謝一直支持 :D
想問60g湯種 改用老麵種(酸種棄種)? 因為雪了入冰格,不知道可吾可以回溫再混入主麵團, 老麵或湯種用法有甚麼分別?
First try and buns turned out so well! I made my char siew and had them filled up some buns. Thanks for your detailed video. Anyone who watched it carefully and saw your final product will know your recipe works! Without hesitation I went ahead to double your recipe ingredients and made 10 huge buns! Freeze half and after re-heating they taste just as good as fresh! Patience and slapping the dough on table top were key to success. This helped to reduce stickiness and mine passed window pane test! Great effort on your part! I shared my buns on IG.
Thank you so much 🥰
*utane*
□ water 65g
□ bread flour 13g
*"pineapple" topping*
□ room temp butter 40g
□ sugar 40g
□ baking powder 2g
□ baking soda 1g
□ corn starch 6g
□ cake flour 80g
□ egg 20g
*bread dough*
□ bread flour 180g
□ instant yeast 3g
□ sugar 30g
□ salt 2g
□ utane dough 60g
□ egg 30g
□ lukewarm milk 60g
□ room temp butter 15g
+ extra flour and egg wash
麵團好濕一直都成唔倒型😞係咪因為湯種無隔一夜係會影響麵團?
我整菠蘿皮唔知點解無你差到沙粒,加埋之後好Lim手,是否已失眠?我現在照放雪櫃
Ps 我唸住整10個,所以將全部數量x2
如果想整多幾個,是否按比例加份?量
好多謝你食譜今日試做好成功👍👍👍
我想问一下,其它的干粉指的是什么粉,可以说个明白吗
請問instant yeast 是否 fast action yeast?
請問可否用麵包機呀
How long should you proof the dough the 2nd time? And should you be proofing it with the hot water steam? I tried this today and unfortunately my dough balls rose flat instead, any thoughts why this would happen?
Ophelia Ho they might be over proofed. I used Around 45mins
Draw me a pastry yes I’m thinking so too 🙁 but they turned out ok! Will try again. Thank you 😊
我做的酥皮沒有裂開,甚麼原因🙏🙏
我跟著食譜做了,菠蘿皮裂得剛剛好,成果做起來跟外面賣得一模一樣。我裡面還有多包葡萄乾奶酥餡,吃起來更滿足。唯一我不太明白的地方是,吃起來一開始有苦味,不知道是不是什麼材料放多了,還是發酵過久導致的?不知道有沒有神人可以解答
請問酥皮的糖可以用糖粉嗎?另外想請問第一次發酵及第二次發酵分別大概需要多久的時間呢?
很謝謝您
湯種有見你整,但吾見你用?係咪我睇漏眼?
你去看眼科吧
请问第二次发酵要多长时间啊?🤔
可以用猪油代替butter吗
为什么酥皮的味道很苦,是苏打粉的问题吗?我没有baking powder 放了3g的baking soda
過量baking soda會苦
@@foodingnow 所以一定要用baking powder 是吗
如果要前一晚做湯種,湯種要放進冰箱嗎?😅😅😅
要呀
Hi you mind to share type of flour you use? I used strong bread flour, windmill white.
試了這個食譜真的很好吃 : ) 讚喔 !!
recipe 超正, 一學就識,囡囡話值 90分, thank you !!
I am a beginner at baking or cooking, but I wanted to try this recipe. It seems like I overestimated myself. I used all purpose flour for everything as it was the only thing I had available. I was doing 2x the recipe so maybe it was a factor, and I seem not to have added enough yeast. I also think that I added the butter to soon. I had been kneading the dough for 1+ hour and it still had not formed the window. I kept on kneading and kneading until my mom came and helped me, but she told me that it seems like I killed the dough, which broke my heart and determination :))) But then I added a little bit more of yeast with warm water, my mom kneading it this time, and we left it to rise even though the window was not formed/unbreakable. Just now, my grandparents told me that it was rising and I was happy, however, I don’t know if it might have any side effects. I haven’t baked it yet, I am still waiting for it to rise, but I hope everything goes well! 🤞🏻 Thank you for the recipe! Even though mine might not turned out right.
If you double the quantity, it takes a little bit longer normally.
AP flour absorbe less water, If the dough is wet, that may also difficult to handle it. I would suggest you add the liquid little by little.Hope it turns out nice!
請問一下 70克的麵團 放多少克的菠蘿皮比較適量?
Can you convert 2g of baking powder and 1g of baking soda to teaspoon? I might have put too much of these ingredients because I don’t have a small scale can measure in single gram.
1tsp powder is 4 gram. You may use 1/2 tsp baking powder and 1/4 tsp baking soda
我实在太懒了,于是那天我就发现,其实菠萝包主要好吃是菠萝皮,所以我就极端了一点,按照你的方法只做菠萝皮然后放到锡纸上烤好。。这样我就有好多好多好多的菠萝皮啦。。菠萝皮也可以搭配馒头,就是菠萝馒头,搭配片包就是菠萝toast, 实在没什么搭配那就奢侈一点只吃菠萝皮 哈哈哈哈哈
哈哈!很有創意
你好,請問湯種成品大約是幾克?還有湯種冷藏可以用幾天呢?
湯種完成品是63g. 可放好幾天, 湯種變了灰色就不能用
@@bonnieding-karaoke 谢谢你
can i use stand mixer w dough hooks for this.
can I use ap flour for the bread? it's difficult to get bread flour in Germany. the usual flour is around 9-11% gluten only
You can use ap flour instead of bread flour if you have no choice. But it is A little bit more difficult to knead it as it is more sticky.
Hi, what if you only have baking soda but not baking powder? Is there any substitute for baking powder, could you add more baking soda? Thanks
baking powder = baking soda+ a little bit of cream of tartar
I always have baking powder with me. so I dont know if it really works for this recipe
Thanks for sharing.
多謝曬!整左5個菠蘿包!
Angela Teo yeah 🥳
很成功零失敗,好好食😋感謝🙏🏻
你好想請教一下,如果做兩份量,是直接x2倍量即可嗎😊?
張洪瑋 hello ! 是的
按你的食谱做,一次成功😀多谢分享🙏🏻建議如果是生手,用廚師機做容易很多😄
的確有機係方便好多😆
Hi, my crust not crispy.. Don't know what went wrong 😅
请教,做好的菠萝包酥皮同汤种可以放雪柜几耐唔变质呢?我想一次做多D,平时想做就只要当日做面团就可以,方便D。吾该晒!
Claudia Liu 菠蘿皮放急凍可以保存好耐
湯種放雪櫃三至五日,用之前留意有冇變質/異樣。如果想一次過做多d,其實可以焗完個包放急凍,食之前焗翻熱😉
见到您的菠萝包留晒口水😋👍👍👍
沒有份量点跟你做呀?
best recipe with my languages both in Cantonese and English. Gonna try this one. Thank you for the recipe and all the details.
If I want to bake 10 buns, and I'm baking with 2 tray, which mode do I choose for the oven? Top and bottom with fan ok?
fan mode yes
想問下個皮會有咩原因會令到佢唔脆呀
你呢個包嘅食譜可唔可以做椰蓉包?
做了2兩次,味道好好,包又軟熟,但想問一下點解我整嘅菠蘿包皮唔脆?是那裏出錯了?係咪皮太薄定係焗溫度唔夠高呢?
有幾個可能呀
Baking powder, soda份量不足
皮要夠凍夠薄
焗爐火力不足,要延長時間或放上一層
牛油一定要軟身
@@foodingnow 謝謝解答,我會再試😀
可唔可以用有鹽牛油做菠蘿包?
我好少睇後生靚女煑嘢食,因為我認為他們只有個樣來呃 like ,哈!今次我竟然由頭到尾睇曬,講解清楚俐落 👍
每次會寫定稿,希望冇講漏重點。多謝你既留言~
Yes. 我第一次做都成功了!手揉麵團的時候真係好黏手,不過焗完的麵包底的確很鬆軟。謝謝你的影片。🙏
Lydia He 恭喜! 係呀,好值得🙂
講解清晰易明,令讀者能容易掌握👍
Paul Yim 多謝你🥰
請問湯種做完幾多gram ?
If not using the oven and hot water process, how long does each fermentation take?
Pauline Wong depends on the room temperature. 28-32’c took around 45mins-1h30
I tried making this and it's perfect but my bottom got burnt slightly and the top is not even golden brown yet. I did it at 350 for 14 mins, then changed it to 360 for last 3 mins, and added an extra min at 365. Why is that and how should I change it?
I used the convection function of my oven and it turned out fine. You could try that to even out the heat distribution.
老師,我已經做好湯種&菠蘿皮。明天做包
想問有D食譜會,先將水,糖,yeast做發酵。同妳既做法有咩唔同?謝謝老師
如果你指既係波蘭種,同湯種效果好似,都係透過含水量髙麵團做到軟熟同保存耐d。但做法好大分別,湯種係水:麵粉 5:1煮至65度。但波蘭種係1:1加yeast一齊放過夜
@@foodingnow 謝謝老師^^
唔好意思我想問吓咁可唔可以用廚師機代替用手搓嗰part?
當然可以啦
谢谢老师细心的讲解,我按你的配方学做,非常成功。Thank you very much
Thank you for teaching us how to knead instead of using machine and great explanation
2nd rise how long?
試做了,效果太讚,多謝你的分享🥰
請問係用上下火加風扇?
如果想速酵轉酸種,份量點轉換?
今日做左超好食皮脆包鬆軟。謝謝
請問有關菠蘿飽皮的做法有何秘訣。我照妳影片的做法,做了两次,都不成功,皮面没有菠蘿的凹凸裂紋,而是很平滑,像似墨西哥飽的皮面,請問是什麼原因?
皮要厚少少和延長焗既時間
In Cantonese!!!! Perfect! 😍
Glad you like it !
Halo。。我可以问问。。如果我一次过做多一些汤种收着。。可以吗?? 应该放在哪里比较可以保存它的品质。。谢谢
Hello. 可以。
用保鮮紙貼住湯種表面,放4度冷藏
视频做的很精致,但是配方没有出来,或者要非常费力才能看清楚配方,最好在说明处放上配方,或者最后给一张配方的截图。
Do I need to modify the quantities or method of mixing if I am using instant yeast instead of dry yeast. Thank you.
yiminchia I used instant dry yeast in this recipe :)
I really enjoyed the precision of the video! My canto is sub par so I depend on the subtitles quite a bit.. was wondering if you could change the font or make the text bigger? I’m excited to try to make this!
Got it. Let me try to improve the subtitle for the following videos. Let me know your result :)
你好 想問蛋液係車蛋白定只係蛋黃? 室溫牛油係無unsalted butter?
仲有揉麵糰嘅麵粉以免痴手嘅麵粉係高筋定低筋? 唔好意思未整過麵包 第一次想整俾男朋友食先咁多問題
Ka Wan Wong hello ,掃蛋液用全蛋,牛油係無鹽,手粉即係用返麵包同一種粉。唔緊要呀,希望成功,加油💪🏻
Great video! Do you have the recipe somewhere written down so we can follow it more easily when we make it please?
J C I don’t have it now. I only have the ice cream written recipe on website. I may update it later. Thank you for watching
想問吓點解有D人做基本麵糰時用冰水而不是微溫牛奶?
如果天氣熱,加上冇冷氣環境下,加冰水可以防止麵糰邊差邊發,最後過度發酵
期待出outback包🥰
如果份量係description box有寫就更加方便🥺🥺 感謝你的分享~~
PUI YING LIU 多謝支持🥰
第二次發酵需要發幾耐?
嘩~好靚好專業呀!!~
多謝你~
酵母可用燕子牌紅色嗎
How long for the 2nd fermentation?
It depends on you kitchen condition.
my fermentation temperature is around 35'c and quite humide as I put hot water with it. Under this condition It took around an hour for the 2nd fermentation
老師 請教一下,我用速發酵母3克做出黎嘅麵包沒有發很大但是很重酵母味。 室內氣溫28度最後發酵1.5小時,怎樣可以改善問題? 謝謝
你好,請檢查一下酵母有沒有過期,受潮。
重酵母味: 要確保有做好排氣
沒有發很大: 沒有改變食譜份量的情況下,很可能是製作過程中抑制了酵母生長, 要避免接觸鹽和蛋,牛奶溫度不可以過高等等。
希望幫到你
Draw me a pastry 謝謝老師詳解
今日整咗,唔知點解個包有苦味同埋唔夠甜,用麵包機代替手搓,唔知係咩問題呢?
1)要檢查食材有冇過期,特別係yeast 2)確保份量準確,特別係鹽 3)發酵過龍
@@foodingnow 謝謝回答
玉米粉是否鷹粟粉?thank you
係呀
请问面团和饼皮可以都前一晚做好吗??
Erica Wong 湯種和餅皮前一天做好,麵團當天才做
請問可唔可以教雞尾包嘅製造方式 方式?
今日試整,外脆內軟有街買feel。 好有成功感。謝謝你🥰
太好啦👏🏻👏🏻