Thank you for your recipe. I tried to make the baos but I had two problems. 1) for the second dough---when I added the 240g of flour , 120g of water and the starter dough, the mixture became just a stickly mess: there is no way that I could knead the dough as you did. Then after 3-4 hours of fermentation, it was still sticky but I did manage to to get a soft dough after adding the rest of the ingredients. Finally, my baos came out nice but they were light brownish colour and with brown spots. So any idea what went wrong ? thank you.
These were amazing and I had to use pastry flour and some bread flour and I needed to add an egg when I could not get the dough flour to mix at the last mixing cycle. I had tried two other recipes and they were not fluffy and soft enough.
To make the lye water for use in most recipes (such as for Mooncakes), use a ratio of 1:4 (1 part baked baking soda : 4 parts water). So if a recipe requires 1 teaspoon of lye water, simply mix 1/4 teaspoon of baked baking soda with 1 teaspoon of tap water.
Very GOOD Recipe ! Love it !
Very nice video.Easy enough for to follow and look so good.
thank you for watching👍please share the video 😀
Best ever char siu recipe. Easy and straightforward. You cant go wrong. Recipe for keeps. Thank you.
My friends ! It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information 🧡❤️🧡🧏🏻♀️
Thank you so much, please share and keep on watching 👍
Thank you so much.
Sir Pwede pong gawin nyo yung siopa sa chow king salamat po watching from California ❤️
Super galing
thanks 😁
❤💯🙏 thank you !
thank you for watching 👍
Yummy !! so delicious
你好，最好片尾比完整材料分量。
Perfect! I will try the recipe. BTW, does anyone know where I can buy a bamboo pastry board like the one used in the video? TIA
Asian Shop
Thank you for your recipe. I tried to make the baos but I had two problems. 1) for the second dough---when I added the 240g of flour , 120g of water and the starter dough, the mixture became just a stickly mess: there is no way that I could knead the dough as you did. Then after 3-4 hours of fermentation, it was still sticky but I did manage to to get a soft dough after adding the rest of the ingredients. Finally, my baos came out nice but they were light brownish colour and with brown spots. So any idea what went wrong ? thank you.
Your baos look like restaurants ones!! May I ask what brand of cake flour did you use?
Looks good! If only background music could be a bit softer. I had a headache from it.
Wow..amazing, I will definitely try the recipe, Thank you 🙏🙏
Hope you enjoy
你好，请问面种在不同的温度之中怎样调整？
thank you,
These were amazing and I had to use pastry flour and some bread flour and I needed to add an egg when I could not get the dough flour to mix at the last mixing cycle. I had tried two other recipes and they were not fluffy and soft enough.
thank you for watching 👍subscribe and share
What do you mean cake flour? Actual cake flour to make cake from the box or bread flour ? Thanks
Its cake flour to make cake from the box, not bread flour
I can't see you adding alkaline water. Did you use powder sugar?
ขอบคุณค่ะ
I suspect your dough turned out yellow/brown. BTW, the first method is much more presentable
I am Tan,I want to try to make this recipe,but howmuch yeast is the right one for making the starter dough?
I used 1 packet of yeast (1 tspn), and it came out great
Did you put sugar powder into the finish dough?
Melvin,I am mrs.Tan,I want to try to make thisCharsiu Bun,but howmuch yeast can I take ,the 11/2 tsp.or 60g.?
I don’t have alkaline water can I use ammonia instead?
Thanks
To make the lye water for use in most recipes (such as for Mooncakes), use a ratio of 1:4 (1 part baked baking soda : 4 parts water). So if a recipe requires 1 teaspoon of lye water, simply mix 1/4 teaspoon of baked baking soda with 1 teaspoon of tap water.
@@MelvininVegas what do you mean baked baking soda. Is that regular baking soda?
Why don’t you answer all the questions viewers asked?!
Did you put sugar powder into the finish dough?