Tried your recipe. Mine did not rise at all or double in size. Is the proofing done only after the modelling? My mistake was probably leaving the dough for 1 hour before modelling.
How long do you usually proof for when using a cold/frozen filling? Whenever I use frozen fillings my dough always fails to double in size 😔 unless I’m just not giving it enough time
Best not to judge the proofing by duration. Indeed it’s hard to just when stuffing with cold filling. I usually feel the dough, it should be soft to touch n puffy. It’s takes longer time to proof, cold Filling will slow down the fermentation.
Is this filling different from the kind of "lava salted egg yolk filling" in your book "mantoulicious"? I see in the book that the ingredients and methods are quite sophisticated.
棒棒棒👍，看著就好吃😋，謝謝老師的分享🙏
拍攝完直接幹掉🤣
❤πολλή ωραία
@@XueRen-
Thank you for sharing. I learn so much from your videos. These are my weekly classes. 🥰🥰🥰
This is molten lava bun is super decisions and it’s very popular in Asian country. Try it n see if this suit Brazilian taste. 😊
@@XueRen- I'll try! 🥰
Tried your recipe. Mine did not rise at all or double in size. Is the proofing done only after the modelling? My mistake was probably leaving the dough for 1 hour before modelling.
好可爱
😊♥️謝謝喜歡
Can I make it with a sweet custard bun instead?
You can replace with any filling you prefer, best to start from filling with less oily and solid filling, for example lotus paste, red bean baste.
馅储存在冰箱几天？
一個星期左右。太好吃，會被旋風式的吃完！不可能留會太久哦😝
如果餡料部分沒有魚膠粉可以成功嗎？
那可能需要考慮使用其他的配方咯😅
How long do you usually proof for when using a cold/frozen filling? Whenever I use frozen fillings my dough always fails to double in size 😔 unless I’m just not giving it enough time
Best not to judge the proofing by duration. Indeed it’s hard to just when stuffing with cold filling. I usually feel the dough, it should be soft to touch n puffy. It’s takes longer time to proof, cold Filling will slow down the fermentation.
@@XueRen- thank you for the prompt response and for sharing these recipes/tips with us! I will give it a try & hope for success 🤞
Hello 老師妳好，請問鹹蛋黃120克是多少粒鹹蛋黃的，請回覆知多謝先
你好Elaine～看蛋黄的大小，7-9颗不等。其实100-120克都不碍事😊 前天做了90克的蛋黄，一样美味😋
@@XueRen- 謝謝你的回信，㊗️老师和家人全部身体健康，平安 新的一年快乐
@@XueRen- 我会試做看看
原来蛋挞模还能这样用呢😂 厉害~~ 谢谢分享😍
目的是要讓屁屁更挺😂
老師，借問一聲如果係兔屁股整個窿，是蒸完整定係未蒸之前？
之前輕按，蒸後再搓洞
Thx🙏🏻老師
Teacher Xue Ren while waiting for the bun to be proof will the lava melt and leak out of the bun?
If u seal it nicely, it won’t leak even when it’s steaming. U can keep it in the chiller while completing the rest.
老師不好意思想請教您，清水的部分可換成牛奶嗎
可以哦！清水份量會比奶少😊
Is this filling different from the kind of "lava salted egg yolk filling" in your book "mantoulicious"? I see in the book that the ingredients and methods are quite sophisticated.
Yes, its different recipe. Try out both recipe 😊❤️
老师，我用蛋挞模遇到蒸好的包子底部会硬，是什么问题？
是喔，這個造型可以直接放烘焙紙/饅頭紙，只要包得好不會漏餡。
@@XueRen- 老师，那我像你那样放蛋挞模具+纸，为什么底部会硬硬的？
可能太熱“烤” 熟了
超级可爱
😊❤️
how much gram is the pink dough shall i keep? for each
About 1gm for both side or even lesser. About a size of a red bean for each side.
@@XueRen- thanks teacher
谢谢这么好及详细的视频。 我一直想要做流沙包子，我想请问一下有什么可以代替Gelatin (鱼胶粉）？因我是素食者。 谢谢。
还有这屁股出流沙也太美妙了。。
我看過烘焙原料店有賣素食的凝固粉，類似魚胶粉。你去問問看😊
@@XueRen- 真的谢谢你的回答。会去找找看。
Is there other alternative for gelatin powder?
Best to use gelatin in this recipe. 😊
太可爱了❣
幸好妳不嫌噁心😝
can i use bread machine to knead the dough? if yes will it be the same time frame?
Yes you can, but it need longer time. 😊
@@XueRen- thanks teacher... i bought ur book... but will i learn better with ur online class? will the recipe in english?
Yes, the pre-recorded online class is in English and mandarin. The steps will be more details in my online class. 😊 Class info is in description box.
Nice
Thanks~ glad that u like it 😊❤️
我的咸蛋黄加了牛油那些竟然有颗粒。。。溶解不了。是不是需要过滤一下？
可以哦！
Maravilha 😍😍
😊♥️
老師您好，想請問一下～內餡要包之前，有需要退冰嗎？還是冰冰的包呢？因為冰的才好包進去，但麵皮也會變冰，發酵就會延緩了，那發酵上有需要留意什麼嗎？
因為這個餡溶解特別快，可以在1-2小時前放入冷藏庫，用多少拿多少。發酵會久一點，但不礙事哦！
謝謝老師❤
請問老師，影片裡的蛋黃克數是不是跟配方表的克數不同，如果不想做到120克，是不是可以直接按配方比例減少即可，有需要特別注意哪一方面的比例嗎？
可以自行按食譜比例加減😊 沒問題
老師您好，請問買不到蛋黃粉能用什麼取代嗎？或是就不用放？
可以全用玉米粉代替，但味道会有所不同哦！
謝謝老師回覆，有試做這個流沙配方了，真的很好吃！很謝謝老師拍這麽詳細的影片教學，書也很好看唷😍
是點心店的味道，我連吃兩個，罪過罪過🤣🤣
请问老师，如果没有蛋挞模，可以用回馒头纸吗？
可以哦！只是會平坦一點而已，不礙事
@@XueRen- 好的 谢谢老师😙😙
Red bean got?
Lava red bean filling u mean?
Yes. Madam
Not at the moment Dickson ☺️
好可爱！ ❤️
❤️ 謝謝喜歡
Lazy to do, do you sell?
😆 Not selling but we have pre-recorded online class, you can watch anytime n anywhere and it’s never expired. 😊
Super cute unfortunately not vegetarian bao
You can also turn this design to mantou/plain bun. 😊
@@XueRen- Thanks! Do you think I can still do the egg yolk creme without gelatine? Gelatine usually made of cow and pig bones…
There is recipe without gelatin out there. Or you can get gelatin for vegetarian 😊 Try look for it at baking ingredients shop
@@XueRen- Thanks for your effort! 💐