Hi, newbie here💙 In some of your video of steam bun.. the recipe of the bun sometimes using Oil, sometimes using butter May I know which one is better?
Hi, it doesn't really matter, because only small amount of oil of butter is used, won't effect much on flavor. It gives the dough little soft and shiny look.
Usually proofed twice has batter favor maybe fluffier too. But proof one time save time and will keep its shape better for specially designed like flower shapes or cartoon buns
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还自己种葱，美女好棒哦！
仙仙真是小机灵～测试发酵到位的那个方法好赞👍而且你是我见到第一个台湾美妹把发酵“jiao”念对的😁。其它台湾博主都念错误读音xiao😂
对，他们老爱发xiao
可能美眉不是台湾人
你好。老师。请问擀好形状的馒头静置在一个地方一定要用盖子盖着吗？因为静置时候盖着，馒头一直持续变大，做了第三个馒头，第一个馒头已经一直持续变大。请问这是正常的吗？谢谢老师
是应该盖着防止皮变干燥的。面团比较暖会发酵很快。后面没做完前面已经发酵了。用冰水和面，或者做比较麻烦的造型就做好的先放冰箱(温度低一点延缓发酵)后面做好，再统一发酵。
请问 你蒸完后放那边。过一会会不会变的很硬
谢谢老师无私分享😘😘❤️
Hi, newbie here💙
In some of your video of steam bun.. the recipe of the bun sometimes using Oil, sometimes using butter
May I know which one is better?
Hi, it doesn't really matter, because only small amount of oil of butter is used, won't effect much on flavor. It gives the dough little soft and shiny look.
Thankyou Resse
請問妳什麼時候應該用高筋麵粉，中筋麵粉，和低筋麵粉? 你可以提供基本常識嗎？ 謝謝🙏
高筋面粉适合做面包。中筋面粉做包子，馒头，面条。低筋面粉做蛋糕和饼干，松饼。做包子馒头如果没有中筋面粉，也可以混合一半一半的高低筋面粉来用。
Thank you. Happy new year from Canada.
Happy new year 🎉
What is the different between twice proofing dough and one proofing dough? Thank you
Usually proofed twice has batter favor maybe fluffier too. But proof one time save time and will keep its shape better for specially designed like flower shapes or cartoon buns
What kind of cheese do you use to make cheese steam rolls? Why did my cheese bao is opened and the cheese melted when it's already steaming?
Maybe your proofing temperature is too high. That's why the cheese melted. Make sure the temperature is not over 104F . I like to use American cheese.
Thank you for answer. I try to make it again and it turn out so good. Thanks again. You are very talented
你怎麼這麼美，天啊好有氣質，女的都愛你🤭
Wow😀🥰谢谢你。
仙Reese老师，芝士馒头隔天吃会好吃吗？
包子馒头一定要再蒸热才好吃哦。放冷藏两三天内吃完，一次吃不完可以放冷冻保存，吃前蒸热就可以。
@@reeseh1005 谢谢老师
做芝士口味可以留到一星期吗？放在冷冻保存
可以。一般都建议冷冻保存。一个月都ok的。
@@reeseh1005 谢谢
Thank you miss Reese
仙仙你好！請問是用速耐高溫酵母還是用普通速酵母做？謝謝🙏
最好是用 速溶干酵母，英文是instant yeast 就对了。
@@reeseh1005 謝謝仙仙回復，我是用速溶干酵母的，但是有耐高溫酵母和普通乾酵母兩種，應該用那一種比較適合？謝
請問為什麼蒸完芝士全部流光@@我是用安佳芝士～
安佳芝士好像高温之后太液化了，需要换一个牌子的哦
@@reeseh1005 那用哪種牌子比較好呢?
你在视频中择垫两次对吗？
多折一两次效果更好的。
请问可以做几粒呢？
做一般大小可能16个这样。
I used anchor red cheddar slice