馒头为什么会开裂？ Why the Buns cracked? Solutions 解决方法 (請打開字幕 Please on Subtitle )
HTML-код
- Опубликовано: 19 окт 2024
- 馒头为什么会开裂？满心欢喜的打开盖。。。啊！开裂！那一瞬间心请跌落谷底，欲哭无泪。你有过这样的经验吗？造成馒头开裂的原因有很多原因，今天就让xue ren简单的告诉大家有那几个比较常见的原因。
Why the Buns cracked? Find out the reasons behind and it solutions.
#mantoulicious #xueren_mantou #SteamedBun #包罗馒有 #包羅饅有 #造型饅頭 #造型馒头
“Baozi” and “mantou” are steamed buns, a popular brunch bite-size food in Chinese society, they are made of 5 simple ingredients and cooked in a bamboo steamer.
Xue Ren here to show you how to transform traditional round white steamed buns into surprisingly cute characters.
馒头/包子是一种用发酵的面蒸成的食品，主要原料是面粉，酵母，糖，鲜奶/水和油。是华人社会里平常的点心或主食。
今天就让雪人手把手的教大家如和把平平无奇的馒头摇身变成人见人爱的可爱造型饅頭吧！
_________________________________________
❤️MANTOULICIOUS PRE-RECORDED ONLINE CLASS 线上课程❤️
For further details or registration, please contact us at👇🏻below link
1️⃣6+6 Chinese Zodiac Steamed Bun ｜6+6生肖造型馒头线上课程
➡️m.me/ow.xiang
2️⃣ 可爱造型馒头线上课程
➡️craftla.co/zh/....
3️⃣ 立体招财猫贺年造型馒头线上课程
➡️craftla.co/zh/....
Or visit Mantoulicious FB Page
➡️ / xuerenmantou
_________________________________________
📍 CHINESE STEAMED BUNS BASIC DOUGH RECIPE | 基本面团食谱
75-90g Full Cream Milk（全脂鲜奶）
1/4tsp Instant Yeast（即溶酵母）
1TBSP Sugar（细砂糖）
150g Medium Protein Flour（中筋面粉）
1tsp Corn Oil（玉米油)
📍BASIC STEPS:
🔘 Place the cold milk followed by the yeast, sugar, flour and butter in the bowl of a mixer fitted with a dough hook. (将牛奶, 然后将酵母, 糖, 面粉和玉米油放入装有揉面钩搅拌缸中。)
🔘 Continue to mix at medium speed for 10-12 minutes, until the dough is smooth and has a fine texture. （以中速搅拌大概12 -15分钟，直到面团光滑且质地细腻。）
🔘 Weigh and divide the dough into the required portions. Knead each portion
of dough 2-3 times by rolling it on your worktop, then pressing it together. （称重并将面团分成所需的分量。 在工作台上确实的把面团的每一部分揉均匀，同样的手法按压 2-3 次，然后将其收压在一起。）
🔘 Knead the dough further by flattening it on your worktop.
Tuck the edge into the middle, then press with your palm. Continue this tuck and press motion until a ball is formed. （确实的搓揉面团， 直到面团组织细致光滑。 将边缘往中间折，形成球状。）
🔘 Take the portion of dough to be coloured and flatten it slightly.
Add the desired food colouring and knead until the colour is even. （取所需要的面团，加入所需要色粉，搓揉直到颜色均匀。）
🔘 Modelling steps as instructed in the video. （参考视频的造型整型手法。）
🔘 After completed the modelling steps, set it aside for proofing. （面团完成造型后，放置一旁发酵）
🔘 When the dough is approaching its optimum proofing time,
prepare the steamer and bring the water to a boil. （当面团接近发酵完全，把蒸锅的水烧开。）
🔘 Steam over medium heat for 9-12 minutes, or until fully cooked. （中火蒸9-12分钟火至熟。）
🔘 Remove the buns and serve immediately or place on a wire rack to cool before storing. （把造型馒头/包子拿出来放凉架，收藏或趁热食用。）
_________________________________________
❤️My Book~ Mantoulicious: Creative & Yummy Chinese Steamed Buns
This steamed buns cookbook is available in major book store near you~
XUE REN雪人造型馒头食谱书,可以在各大书局购买哦！
🖥Info Link:
g.co/kgs/fCpDBX
📕 Amazon.com
📙 Kinokuniya Bookstore
📒 Popular Bookstore
📗 Book Depository
📘 Books.google.com
📓 MPH Bookstore
📕 BookTopia
📙 eBay
_________________________________________
My other videos ｜ 其他的视频:
❤️ Basic Character Steamed Buns
• Basic Character Steame...
❤️ Steamed Buns Troubleshoot
• Steamed Buns Troubleshoot
❤️ Chinese New Year Series Steamed Buns
• Chinese New Year Serie...
❤️ Sandwich Steamed Buns
• Sandwich Steamed Buns
❤️ Festival Steamed Buns
• Festival Steamed Buns
❤️ Tang Yuan
• Tang Yuan
_________________________________________
Check out my other channels
Facebook: / xuerenmantou
Instagram: @xueren_mantou
_________________________________________
❣️Music by RUclips Audio Library
❣️Graphic by mixkit.co
_________________________________________
Any person or organization not affiliated with xue ren is prohibited to use, copy, alter or modify xue ren photographs, graphics, videography or other, similar reproductions or recordings. 
Хобби
![VICTOR Denmark Open 2024 | An Se Young (KOR) [1] vs. Gregoria Mariska Tunjung (INA) [5] | SF](http://i.ytimg.com/vi/Y3QEyCih85s/mqdefault.jpg)
果断订阅了。。。期待更多内容❤❤❤
加油！加油⛽, 谢谢您的无私分享！❤❤❤
Very nice and cute rabbit, thanks for sharing
做一個饅頭真係好多細節要留意👍🏻🙏🏻
做慣咗，就好似吃花生咁容易😊我會分享自己曾犯下的錯誤，等你地少走啲彎路
Thank you soooo much this bun design is so cuuute!
😊❤️
What a class!!!! Very good! Congratulations on the content!!👏🏼👏🏼👏🏼🥰🥰🥰
More similar videos is coming soon. Hope it’s helps. ☺️❤️🥰
@@XueRen- ❤️❤️❤️🥰🥰🥰
Obrigada por mais um vídeo ESPETACULAR,onde podemos aprender cada vez mais.
Desejo muita luz para sua vida 🤗🤗🤗
obrigada! Tenha uma ótima semana Ligia Silva 🥰
Thank you for sharing!
My pleasure! 😍
I love your educational videos . I want one on one lessons with you
Thank you~ 😍
要怎样知道它发酵完了？不好意思我是厨房小白🥲🥲求解答🥲🥲
用手指頭輕按表面
按了不太回彈 有微微的指印
就是發酵完成
如果回彈後沒有指印 就是還沒好
Thankyou for the tips, bytheway can i use just regular vegetable oil and will the taste or texture be deferent?, also do you use medium heat for steaming or small heat?, I'm still confused about the proofing process, the timing and the temp too, what should i do if i ovenproof them?
Yes, any type of oil will do. Steam over medium heat. Proofing can’t judge by duration because it is vary depending on the temperature and moisture and other factors too. Most common consequences is wrinkled on the bun surface. 😊
Thanks for sharing.
My pleasure 🥰
🙏南无阿弥陀佛。👍感恩。
😊❤️
Oh, how to make extra white buns dough like you?! I use bao flour 8% protein and make flavour by adding milk powder, it white but final dough still not fully white😢😢
Look whiter might due to lighting. Bao flour should be whiter compare to other flour. 😊
謝謝老師您
原來麵糰太乾或太濕都會造成讓麵糰裂開， 那麼老師 有時候蒸出來饅頭麵糰會有大泡泡皮是什麼原因呢？
原因不止一個喔！壓太久，麵筋過強，水份太少等都會造成大氣泡。
@@XueRen- 原來是這樣阿 謝謝老師 因為我都用壓麵機壓麵糰 我也不知道要壓怎樣的程度 就壓了好幾次
Gracias!!!!!!
Eres muy bienvenida 😍
可是老師 裂得也太美太美還低糖不必化學膨發劑!!!一直很想低糖做出開花饅頭都醜不拉機；也想請問老師使用蛋白質含量多少的麵粉，感謝老師
這個是re-pack 包装, 我估计是9.5-10%
@@XueRen- 謝謝老師😀
餡料冷凍為退冰，看是發酵好，用溫水起蒸，蒸了15分悶5分，打開蓋用手按壓不回彈，在蒸也蒸不熟
Hi xue ren, may i ask if my steamer is small and cannot fit all, can i stack the steamer? Need to add steaming time or change the steamer rack position? Thank you so much🙏
Hi, yes it’s ok to stack 1 to 2 more. Increase 2 -3 minutes for each layer. Remember to lay a cloth in between each layer to capture the water condensation. 😊
@@XueRen- thanks so much, sorry to ask again if i need to swap the position of the rack during steaming, i am still newbie and i noted if bake need to rotate tray position in oven, not sure if the same need to apply to steaming🙏
Please don’t. Just steam normally.
@@XueRen- thank you 🙏
How can i get the online class? I am from Indonesia
You may PM my assistant for further info. Thanks for interested in my class.
m.me/ow.xiang
@@XueRen- thank you
im interested in your class too. im from philippines. whenever i click the link it wont direct me to your assistant. is there any other means i can connect with her facebook, ig?
Video nhận biết được lỗi khi bánh hấp chưa hoàn hảo với tạo hình
Cảm ơn thầy về điều đó
Chúc thầy luôn khỏe gia đình hạnh phúc
Chúc một ngày tốt lành! 🥰
@@XueRen- ❤❤❤❤❤
請問黑色是用竹炭粉還是黑色色膏
我用竹碳粉哦😊
How long time of proof
Basically proofing time cannot judge by duration. It is vary in different temperature and moisture.
You can use a sample of dough into small glass cup. If you see it rised 70-80%, its time to steam
Ya begitulah
Aku juga sering kejadian
Semoga tutorial ini membantu ☺️
蒸完了的馒头底部有踏底怎么办？
踏底是什麼呢？
@@XueRen- 不好意思，就是馒头底下像烫面的一样
idk why my steamedbuns r cracked in the middle. it’s not the faults in your video😢
Lower protein flour can be one of the reason too. 😊
裂開未試過，但經常有小 bubble😅😅
依家知道咗以後更加唔會發生製開嘅情況啦！Bubbles 就注意吓面團溫度同排氣😊😉
@@XueRen- 發現老師除了整饅頭叻叻，仲係語言天才，咩文都識回覆👍👍