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.
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!
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!
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 really like this video! Its been really hard trying to find canto recipes anywhere since I am not fluent and I do not know how to write or read. Do you have the measurements in US measurements? Im finding it hard to convert them and I didn't want to mess up :)
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
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 ☺️
你教到好明白,好細心的教導🙏🙏👍👍👍👍
It's a shame that there aren't any more content from you, I'm your big supporter!!!
分別試整2次，都冇rise到。點解既？
best recipe with my languages both in Cantonese and English. Gonna try this one. Thank you for the recipe and all the details.
可以加材料份量在info box嗎
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 🥰
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
这个配方很好，我已试左非常好👍谢谢你的详细讲解
很喜歡睇妳拍片分享🙏🏼😊
Thank you for sharing your knowledge! It’s hard to find any Cantonese recipes on you tube. Keep up the good work! I just subscribed to your channel!
Fiona Lim Thank you Fiona 🙂
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~~~~
Can you leave the dough in fridge to proof overnight? Thanks.
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
recipe 超正, 一學就識，囡囡話值 90分， thank you !!
謝謝分享，做出來很成功好吃！☺️
Very impressive, thank you! Happy to find a recipe without custard powder. Also happy I understand all the canto, yayy
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
Thank you for teaching us how to knead instead of using machine and great explanation
2nd rise how long?
Thank you. 1st try successful. Bun so soft and fine texture but the topping too sweet. Can I reduce sugar?
Hi this is the best pineapple bread recipe I’ve tried so far so thanks a lot
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
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？
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 ?
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
試了這個食譜真的很好吃 : ) 讚喔 !!
好多謝你食譜今日試做好成功👍👍👍
Great video. I have made quite a few batches in the last week. Tasted very nice. Never thought I could make bread until I tried this recipe. 👍
Jenny Chan Hi Jenny ! I saw your photos on Facebook. Thanks for sharing the result. They look so good!
Thank you very much for your excellent lesson. I made the buns nicely this afternoon. So happy 😊
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，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！
Thanks for your tutorial. I made it successfully, even though I’m new to bread making.
ivy aiko lam so happy to hear that!!!
见到您的菠萝包留晒口水😋👍👍👍
In Cantonese!!!! Perfect! 😍
Glad you like it !
多謝曬！整左5個菠蘿包！
Angela Teo yeah 🥳
很成功零失敗，好好食😋感謝🙏🏻
Thanks for sharing.
我做的酥皮沒有裂開，甚麼原因🙏🙏
請問instant yeast 是否 fast action yeast?
如果想整多幾個，是否按比例加份？量
請問可否用麵包機呀
Hi 請問可以搓好麵團後即刻放入雪櫃，第二日再做嗎？
可以用機搞麵糰嗎？用機要搞多久？
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
Good recipe! Thank you for showing all the steps clearly and sharing all the tips.
No problem
今日做左超好食皮脆包鬆軟。謝謝
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
It was so so good! Thanks
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🙂
你呢個包嘅食譜可唔可以做椰蓉包?
Hi you mind to share type of flour you use? I used strong bread flour, windmill white.
湯種有見你整，但吾見你用？係咪我睇漏眼？
你去看眼科吧
嘩~好靚好專業呀!!~
多謝你~
今日試整，外脆內軟有街買feel。 好有成功感。謝謝你🥰
太好啦👏🏻👏🏻
試做了,效果太讚,多謝你的分享🥰
Thanks for your video, only you are demonstrating how to make Hk pineapple bread without using machine.
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!
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
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~
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？
请问第二次发酵要多长时间啊？🤔
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？
可以用猪油代替butter吗
Excelent recipe. I baked them and it was so yumi
I tried this afternoon and it was a great success, thank you very much!
great! happy to know it
今日做咗你教做的菠蘿包，好成功呀！多謝你。
Lynda Tang 太好啦🥰
Draw me a pastry 你教的菠蘿包，我再次做了义燒菠蘿包，好成功，多謝你教做的菠蘿包，Thank you very much
Lynda Tang 正呀😍 好耐冇食
想知道你都份量你地點樣跟佢做,請問邊度見到食譜？
我想问一下，其它的干粉指的是什么粉，可以说个明白吗
請問湯種做完幾多gram ?
講解清晰易明,令讀者能容易掌握👍
Paul Yim 多謝你🥰
請問一下 70克的麵團 放多少克的菠蘿皮比較適量？
can i use stand mixer w dough hooks for this.
Thanks for sharing the recipe, I made it today and it came out perfect.
沒有份量点跟你做呀？
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
可唔可以用有鹽牛油做菠蘿包？
想問下個皮會有咩原因會令到佢唔脆呀
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
請問可唔可以教雞尾包嘅製造方式 方式？
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？
I am new to baking breads. I followed your recipe and the buns turned out great. Thank you 😊
Great ! Thank you for your message 🥰
如果要前一晚做湯種，湯種要放進冰箱嗎？😅😅😅
要呀
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😆
請問係用上下火加風扇？
i tried this morning
i sucessed !!! thanks !
多謝食譜和詳細教學，一次就成功了，超好食😍🤩
maggie ho 太好啦🥰🥰🥰
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 😊
跟著你嘅食譜試做，仲加埋真菠蘿響里面，超級好食😋
正呀!
我也做到了，謝謝你的分享
如果想速酵轉酸種，份量點轉換？
Thanks for the recipe! How long should the 2nd fermentation be?
Depends on the temperature and humidity. I used oven fermentation. Around 30-45mins
酵母可用燕子牌紅色嗎
跟足步驟整咗，酥皮酥脆麵包依韌好好吃👍
🥳 yeah
Yummy bo lo bao!! Looks pretty easy to do, thanks for showing us!
Hi, my crust not crispy.. Don't know what went wrong 😅
Made this today and it turned out perfectly !!!
I have previously tried another 2 dough recipes and it didnt rise like yours. Thank you.
Amanda Chan glad to know it. thank you for your feedback 🥰
我做到裂面呀⋯⋯跟著你的食譜！多謝🙏🏻
Yeah 🥳
I really like this video! Its been really hard trying to find canto recipes anywhere since I am not fluent and I do not know how to write or read. Do you have the measurements in US measurements? Im finding it hard to convert them and I didn't want to mess up :)
thank you for watching. I dont have the us measurements. sorry
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.