Hi, this one is own method, no need to use lye water and ammonium bicarbonate , I use all the time. Another one is traditional method, restaurant will use that.
Hi, it is up to you how many baos you want to make, it depends on the size of baos you want. The baos will be very small if you do not double the recipe.
So thankful for your recipe sharing but I have just compare this to the video with ammonia bicarbonate recipe , though it makes the same no of buns, but this recipe uses double portion of char siu, I only bought 150g :( just wondering what is the difference? thank you so much
Want to try this out first. Impressed with the way how you seal and mould the bun into cracking effect. Thanks for showing the new trick. May I ask again, what is strong white flour? Is it the same as strong gluten flour /high gluten flour /bread flour? Or just strong white flour is equal as plain flour? I can't find strong white flour in Sydney here. Can I replace lard with cooking oil instead? In how many ml? Sorry to ask u so much. Thanks for your reply
You can replace lard by using cooking oil, one tbsp will be enough for this recipe. What I mean the strong white flour is more whiter flour, it’s cake flour , low gluten flour actually, it’s more whiter, you still can use plain / all purpose flour, less whiter.bread flour is high gluten flour, it’s for baking buns, hope all this can help. Thank you!
@@siviav2523 you will be fine, this one for make at home is ok, but not for business, the new video is traditional Cantonese dim sum method, restaurant will use that .
@@JCHENJKITCHEN most probably I don't aim for restaurant quality with limited ingredients I could source here. Simple and easy plus yummy are what I am aiming for as well, never for business purpose. 😜😜 Can't wait can't wait to try. 💖💖💖💖
It was just confusing because you said to use strong plain flour. So, when I see the word strong it means bread flour. If it said plain flour then I would think all purpose flour. If you said cake flour then I would use cake flour. So, I am suppose to use cake flour if I want the buns to be whiter then use cake flour. Otherwise, if you dont mind it being less white, then use all purpose plain flour, right?
@@lilyleung2237 I did another video for char siu bao recently.You can compare both, it will help you to consider which method you would like to try . ruclips.net/video/LVNCx97YVq8/видео.html
@ J CHEN J KITCHEN, today I tried your recipe BUT I used "Pau Flour" instead of the normal all-purpose. Everything went well except that after steaming the bun completely turned brownish colour (as if like people steamed the gula melaka bun). Do you have any idea what went wrong? Thanks for sharing your recipe!
Hi, thanks for telling me , I think it is baking powder cause that problem, also check the date , 1 tsp for 250g flour, no need to steam too long, and keep in steamer too long. You bun will be very nice.Pou Flour is very good flour, I always use as well .
谢谢無私的教導，三角包顶法第一次學，超正
I love the folding of the BAU'S it's easy for me... THANK YOU !!!
今天做了，效果很好，裂开也好看，松化好吃，觉得比用发种容易很多，没那么麻烦，简单多了，谢谢你的配方！👍
Zhao Tan 👍🏼
今天按照视频来做，很松化好味道，漂亮，可惜不懂如何传照片上来．终于能做到好吃的叉烧包了．非常感谢！
Ychan Chen 👍🏼為你高興！
A true recipe....tried many but we're false.
He has given a very easy & perfect recipe. Thank you
Hi, this one is own method, no need to use lye water and ammonium bicarbonate , I use all the time. Another one is traditional method, restaurant will use that.
A vey clear demostration of making pau. Thank you very much.
好棒的食谱→ 鬆软不粘牙
⚘⚘⚘
Thank you!
Thank you for the good recipe
I just made this and the baos came out perfectly. Very delicious and easy
STV that’s great to hear!
Thank you for sharing. 👍
Hi there
The recipe is for 8 baos?
Do I have to double the recipe to make 16 baos?
Thanks
Hi, it is up to you how many baos you want to make, it depends on the size of baos you want. The baos will be very small if you do not double the recipe.
@@JCHENJKITCHEN Thanks. Also what can I use to substitute for lard?
Cooking oil? How many ml. ?
Wingburner 2 teaspoons of cooking oil will be ok! Also don’t forget to cover the baos and let them rest for 30-40 minutes before steaming them
@@JCHENJKITCHEN Thanks very much. Will try soon.
Going to try it out tomorrow, thanks
Amy huang 👍🏼 Great, the ingredients list is in the description!
J CHEN J KITCHEN I made char Siu baked buns with your recipe last week, tasted great too 😊
Amy huang Nice to hear, thank you for letting me know!
請問第一次麵糰靜置2－3小時是否放在室溫，如果我住的地方比較冷是否要放烤箱𥚃加盆熱水來發酵嗎？謝謝你！
最好是這樣做，也可用溫水捞粉，加快發酵時間，天氣冻很难難發得起．
So thankful for your recipe sharing but I have just compare this to the video with ammonia bicarbonate recipe , though it makes the same no of buns, but this recipe uses double portion of char siu, I only bought 150g :( just wondering what is the difference? thank you so much
Hi, this one without any onions and less char siu sauce . however, if any char siu left you can keep in the freezer for next time.
@@JCHENJKITCHEN Thank you so so much :)
Want to try this out first. Impressed with the way how you seal and mould the bun into cracking effect. Thanks for showing the new trick.
May I ask again, what is strong white flour? Is it the same as strong gluten flour /high gluten flour /bread flour? Or just strong white flour is equal as plain flour? I can't find strong white flour in Sydney here.
Can I replace lard with cooking oil instead? In how many ml? Sorry to ask u so much. Thanks for your reply
You can replace lard by using cooking oil, one tbsp will be enough for this recipe. What I mean the strong white flour is more whiter flour, it’s cake flour , low gluten flour actually, it’s more whiter, you still can use plain / all purpose flour, less whiter.bread flour is high gluten flour, it’s for baking buns, hope all this can help. Thank you!
@@JCHENJKITCHEN thanks for your clear explanation. Again, really appreciated. Sure, 1 tbsp cooking oil. Can't wait to try out very soon.
@@siviav2523 you will be fine, this one for make at home is ok, but not for business, the new video is traditional Cantonese dim sum method, restaurant will use that .
@@JCHENJKITCHEN most probably I don't aim for restaurant quality with limited ingredients I could source here. Simple and easy plus yummy are what I am aiming for as well, never for business purpose. 😜😜
Can't wait can't wait to try. 💖💖💖💖
Great presentation!👍🙏
What is the big difference between steam 义燒包 dough and 烤 义燒包 dough?
蒸的用中低筋麵粉，烤的高筋麵粉，蒸的要加泡打粉令到叉燒包裂開，烤的無需用．
感謝你👍🙏
中底筋麵粉 是AP flour or Cake flour?
@S all purpose flour中筋麵粉 cake flour低筋麵粉
师父，我跟你的千层酥皮3次了。老婆饼，叉燒酥，和我们大马的加里卜。3个都非常满意。那天特意多做了素叉燒，下回做叉燒包。因为打算一口气做几种点心啦。我看到你的包子会裂开，我还以为你用臭（amonia）粉呢。原来是摺三角形。我能借用吗？我想介绍3种，无紋的，摺花的，和你的裂口的，OK？
你好！沒有問題的．
今天做了 我用打粉機 非常好吃. 唯一是我的包口全部打開很多 非常好笑. 請問問題在那里?
你沒有把三個折口粘緊，你可能只是折顶部．如果你做好後再压實少少，蒸出來會很好看．
@@JCHENJKITCHEN 好 會再試試. 謝謝
試下做叉燒餐包，也非常好吃，小孩喜歡多些．ruclips.net/video/AirIZ2_ONzA/видео.html
@@JCHENJKITCHEN 一定會 謝謝
Hello Sir,
Instead of using lard, i can use vegetable oil or shortening for the dough???
Hello, it is no problem to use vegetable oil or shortening instead of lard.
@@JCHENJKITCHEN yah, i love this bao so much. I'll try to bake it. Thanks for your super simple recipe
Teacher, can replaced kard with shortening?
Yes, or you can put one -two tsp cooking oil instead.
Strong flour is bread flour right? Plain flour is al purpose flour right?
You are right ， you use plain flour or cake flour for char siu bao, cake flour is more white than plain flour.
It was just confusing because you said to use strong plain flour. So, when I see the word strong it means bread flour. If it said plain flour then I would think all purpose flour. If you said cake flour then I would use cake flour.
So, I am suppose to use cake flour if I want the buns to be whiter then use cake flour. Otherwise, if you dont mind it being less white, then use all purpose plain flour, right?
@@lilyleung2237 yes, that’s right, maybe I said strong white plain flour make you confused, bread flour is for baking buns.
@@lilyleung2237 I did another video for char siu bao recently.You can compare both, it will help you to consider which method you would like to try .
ruclips.net/video/LVNCx97YVq8/видео.html
請問如果我用叉燒醬炒叉燒 是否不用放糖和蠔油？祇放水，生抽和老抽加叉燒醬。
如果用叉燒醬，你自己要試一試是否夠甜口，才決定是否要加糖和𧐢油，其實餡沒有一定性的，最緊要是你自己覺得好味就可以，如果做生意用來賣的，要客人覺得好吃和接受就成功了．煮的芡要濃稠些，包就不會變形，影響賣相．
溫水還是冷水？
Hongbin Fan 没太大关系，温水发酵会快些，冷水稍微时间长少少．我们一般用冷水，按你自己喜欢，你也可以用牛奶代替水，很多时不会特意煲水来等冷却后再做，很麻煩．
J CHEN J KITCHEN 謝謝回復
does all purpose flour also work?
Yes, I use sometimes, only not white enough.
請問：用的是什麼麵粉？
我蒸出來的包是黃而不白, 問題出在哪?
可能泡打粉多了少少和检查下泡打粉的日期，這很易引起包发黃，酵母和泡打粉各7克左右，因为在家很难做到精確（大概1茶匙看你的有多大），搓粉要均匀，蒸10-15分鐘就好，取出，包蒸熟便可．
你的視頻用一茶匙yeast 7克，一茶匙泡打粉，而上罔的資料一茶匙=5克，請問我們應該放多少yeast 和泡打粉？謝謝
我用一茶匙滿的配250克面粉，具體也沒稱过也很難稱這樣少量，只是估計是7克左右，yeast 多少少沒所謂，泡打粉唔好放过量，易发黃，按照視頻各一茶匙唔会有問題．因為在家做少量，用茶匙或湯匙来計算分量．
視頻下方有分量和簡單說明．
謝謝你. 因為我孫子要求我再做 我會用7克yeast 和5克泡打粉.
唔好意思又有一個問題 我用機打是否也要靜置2-3小時？
@@hohoho9691 如果你做多些，就按照分量加就可以．這種方法在家做最方便，不用先做面種，也不用臭粉和梘水，做出來的效果一樣，又松軟好吃．
請問你是否用中筋麵粉來做嗎？
你好！我是用中筋麵粉（普通麵粉）来做，你最好用低筋麵粉，會白些．
@@JCHENJKITCHEN 你英文写strong flour 我以為是高筋麵粉.
@@aho8690 sorry, 是加白面粉，中、低筋麵粉都可以．英文应该是cake flour
谢问两三个小時是冬天还是夏天？
你好！发酵时最好能在25-28度，冬天时可以放盆熱水在焗炉里帮助发酵或放在暖板旁边也有助发酵．
我今天做了 我用作镘头用所以沒有餡 蒸好後全部塔晒 請問那裏出问题
下個禮拜我做饅頭視頻給你，你按照這個配方做應該不會塔，最多係頂部爆裂，可能你的水份多了些．你若想做饅頭，可參照我的奶皇包配方做也可以．
@@JCHENJKITCHEN 謝謝你 我明天甞試用奶皇包配方 現今加拿大室溫只有18一20度 那麼第一次醒發需要多久 我今天只醒發三小時 是否發得不夠時間呢
@ladyc3158 主要係你的面團能夠發兩倍大就可以，你可用熱水放在焗爐底部，然後放面團在上面，這樣可以加快面團發酵，去過兩次加拿大，那里生活環境唔錯．
@@JCHENJKITCHEN 我明天就這樣試下 希望成功 多謝指教 我家都住加拿大 我本人住新茜蘭 如果來這边玩一定會喜歡
请问白面粉是不是高筋面粉
Yvonne cheng Cheng 低筋面粉strong white plain flour 我们一般用大白菜牌子的面粉，中筋面粉也可以．
感谢
请问第二次需要发酵多久？
daphne wong 你包好后放入蒸笼盖好静置大概30-40分钟，把蒸锅的水烧滚然后把包放入去蒸十分钟就可以，蒸出来的叉烧包就很靓，记住把三边摺口压紧一些，包就能发开均匀的三份，好看松化好吃．按照步骤来慢慢做一定成功的．
請問醒二至三個鈡是否太長，可否縮短時間？謝謝
你放在暖些的地方，粉團會加速發酵，時間會縮短些，一般情況下（室溫）yeast 是需要時間來發酵，只要你的粉團能發酵成二倍大，你做出來的飽就松化．你的飽松不松化就是yeast 發揮的作用，你可以放熱開水在焗爐里幫助粉團發酵，也會縮短很多時間．
請問造型完要發酵嗎？
蓋上蓋靜置三十至四十分鐘，水滾后大火蒸十至十五分鐘
@@JCHENJKITCHEN 您好，请问静置半小时到40分钟，需要放在温暖的地方吗？现在天气凉了，室温比较冷
@@ynghjdfgbb5425 你好！最好在溫暖处靜置，易发大些，天气冻酵母难起发酵作用，要时间很久．
@@ynghjdfgbb5425 你可以放些熱开水在焗炉里，然后关门在里面靜置，进行二次发酵．
@@JCHENJKITCHEN 谢谢您的回复
@
J CHEN J KITCHEN, today I tried your recipe BUT I used "Pau Flour" instead of the normal all-purpose. Everything went well except that after steaming the bun completely turned brownish colour (as if like people steamed the gula melaka bun). Do you have any idea what went wrong?
Thanks for sharing your recipe!
Hi, thanks for telling me , I think it is baking powder cause that problem, also check the date , 1 tsp for 250g flour, no need to steam too long, and keep in steamer too long. You bun will be very nice.Pou Flour is very good flour, I always use as well .
@@JCHENJKITCHEN, thank you for your quick reply. Much appreciated.
你好！我今天用機和粉又做了一次。可惜那個包皮和包身有空位離開咗 (我唔知怎樣形容）希望你能明白我的問題。
你好！三份開口太大可能你包時只捏頂部，你把三邊底部也捏緊少少可以，發起來就會開三等份好靚．
不是開口太大。是包旁邊的皮鬆泡泡，一抓它就凹了入去。
@@aho2312 有氣泡在包裡，很有可能做包時的壓好的小粉餅停留太久，繼續發酵產生氣泡，如果你做時再用面棒壓下把氣排去再放餡包，問題就不出現了．
@@JCHENJKITCHEN 好 會再試 謝謝
請问冷水蒸或熱水蒸?
你好！熱水蒸，水滾后才放包入蒸籠蒸．
請問如果用叉燒醬的話，其他調味料怎樣調整? 謝謝
如果在超市買的樽裝叉燒醬可能不夠甜口，會帶咸，你最好加入兩至三湯匙糖與叉燒及醬一齊混合均勻（不用再煮）應該會達到大咸大甜的效果．
没有猪油
可以用什么代替呢
没猪油，放一两茶匙油也可以．
请问可以用包粉吗？
低筋麵粉cake flour 或中筋麵粉plain flour 都可以，低筋麵粉白些.
O
如果没有猪油可以以什么代替呢？
可用一般的生油