Hi there, i was hoping you can help me out troubleshooting my buns:) I purchased your book mantoulicius and also the online modeling course and still having some problems.. My buns are fluffy on the outside but doughy and dense on the inside and I'm not sure why, I tried different recipes and different flours (9.5 protein) And im using a bamboo steamer. I played around with different proofing times and different steaming times but it still feels really dense and doughy on the inside. What can be the cause of that?
Hi ! I proofed my bread perfectly! However, when steaming it puffed up and can’t remain it’s round shape, not to mention wrinkles. How can I solve this issue ?
🤔 can’t remain round? Think you can refer to my video, I actually shows the way to round the dough in most of my video. Maybe u can also take a look at my upcoming video, you will see even a slight change, it could lead to failure. Too many reasons behind, but don’t worry I will share my knowledge from time to time.
Never judge the proofing by duration. Proofing duration is vary depending on temperature. Best is feel the dough, refer to the last “optimum proofing” test 😊
Hi Laoshi, may i ask what do you mean by "leave a gap"? Should i open my lid cover a little bit when i steam? If we're not leaving a gap while steaming, will it make our bun wrinkled? I tried several times with lid covered with cloth and tightly closed. But sometimes some of my buns wrinkled 🥲 thanks in advance!
Hi Xue Ren! I started making buns today, and the colour of the buns is slightly yellow. Is this because of the flour I used or because of proofing method? I toughed the buns after proofing and it slightly sprang back so I thought it was okay for steaming. However, there are uneven air pockets and it’s slightly heavy. Is this underproof? Thank you.
我好像全部中了，所以每次的馒头都很丑，完全失去信心也没有动力再做了！很开心今天看到您的频道，让我又重拾信心想动手做了！🥰🥰
谢谢老师分享❤老师的视频都有观看，真棒👍解说的很详细，我也从中学习了几个造型馒头，尤其是这个视频，让刚接触馒头的发烧友，学习如何判断馒头发酵好的阶段，希望老师会陆续推出这类视频，教大家如果制作好吃😋不失败又蓬松轩软的好馒头😍~感恩之心😊
我走過迷茫階段，深深體會到找不到原因的苦惱，可以分享小小心得也是我的榮幸😊
谢谢老师分享，让我有动力继续练习做馒头😄
可以分享是我的榮幸，你們也是我拍視頻的動力😊❤️
這個實驗條件不同，不能作為參考。
第三次的，應該條件要一樣：沒有包布！不留空隙！如此才能有結論。
Thank you! That's too informative !
Glad that it’s helps 😊♥️
For the optimum proofing, is the bun left on counter top or steam? if it’s on counter top, roughly for how long?
In the video, yes I left the bun proof on counter too. Never judge the proofing by duration. It is vary depending on temperature.
if my buns are slightly wrinkly/bumpy but no shrinkage or collapse , is that also overproof?
You didn't indicate how long to proof the perfect one (optimum proofing), so how would we know how long to proof it?
You are amazing miss, u share your knowledge in the detail. Thank u
You are most welcome 😊❤️
🙏🏼🙏🏼謝謝老师的分享和用心制作的視頻👍🏼👍🏼
我是新手，做型饅頭做的很慢，做到最后一個時，第一個已經胖嘟嘟的了，就算只做少量，幾個饅頭在體積和發酵程度上，都有很大差異，我該怎樣做？
謝謝🙏🏼
快是關鍵。假如在學習過程可以把做好的面團先放冰箱，延緩麵團發酵。記得要蓋好，以防風乾😊也可以減少酵母用量哦
@@XueRen- 謝謝老師的回覆🙏🏼🙏🏼😊
@@XueRen- 我也有樓主同樣的煩惱，也是新手。在做造型饅頭時，有把其餘已滾圓未造型及已造型的饅頭放在冰箱，用保鮮膜蓋好，但當面團從冰箱取出來時，發覺表面有點黏濕，另外蒸好後表面也有皺皮，雖然口感還不錯，但外觀不漂亮。請問出了什麼問題？ 是否跟發酵前放了進冰箱有關？ 謝謝。
Thanks so much for your sharing.
This information helps me a lot
Glad that it helps ❤️😊
各家的火力，锅具不同，问题就会各式各样。但以我多年的经验来说，还是火力过猛是第一个原因，第二点是我这几个月发现的，就是好多视频说二发十几分钟就够了，这真的不行，当我二发加长到40至一小时（视温度而定）后，塌陷就不存在，火力反而没那种重要了。我目前的做法就是二发要够长，冷水上锅，电磁炉800瓦直接定时三十分，基本不出问题。
Amazing content...for all mantou...steamed on med heat only and keep the lids on after heat off for 10 mins each time?
I normally steam over medium heat and open the lid right after steamed.
這個太實用了，感謝老師分享！
以後也會陸續分享一些常發生的錯誤，一起成長😊
Hi there, i was hoping you can help me out troubleshooting my buns:)
I purchased your book mantoulicius and also the online modeling course and still having some problems..
My buns are fluffy on the outside but doughy and dense on the inside and I'm not sure why, I tried different recipes and different flours (9.5 protein)
And im using a bamboo steamer.
I played around with different proofing times and different steaming times but it still feels really dense and doughy on the inside.
What can be the cause of that?
老師你的對發酵是重點,但我覺得還有一個更重要火不能太大,水不能加太滿水氣會過多,謝謝老師指點
有哦！裡面有提到，可能不明顯
If there is abit potchy patch on the bun. When I freeze it and re-steam, will it become wrinkled?
Yes, it is possible.
Hi ! I proofed my bread perfectly! However, when steaming it puffed up and can’t remain it’s round shape, not to mention wrinkles. How can I solve this issue ?
🤔 can’t remain round? Think you can refer to my video, I actually shows the way to round the dough in most of my video. Maybe u can also take a look at my upcoming video, you will see even a slight change, it could lead to failure. Too many reasons behind, but don’t worry I will share my knowledge from time to time.
1：請教老師，我在做圓型饅頭時，排氣滾圓動作慢，常常做完第三個，第一個已經發酵一半了，要怎麼維持全部饅頭的發酵一致呢？
2:我有看老師您排氣只一次就收口滾圓，這樣就可以嗎？最近我排氣搓長條時，麵糰都會黏手的根部，為什麼呢？水份太多？
3:再請問，發酵不足與過發，若鍋蓋有包布有留縫的話，結果會不同嗎？
4:火力部分發酵不足老師是使用中火，而過發使用大火，是為了實驗什麼呢？
謝謝老師請老師解惑，不好意思問題有點多😅
哈哈😄好學寶寶呀～
保持室內和面團溫度，加上動作要快
排氣多久取決於面團狀態。有可能水分過多。視頻裏火力是一個試驗，基本用中火蒸就行了。
在發酵不同狀態時，有包布，留縫，大火小火會有差異
@@XueRen- 所以老師意思要開冷氣？😅那排氣到麵糰呈現什麼狀態為佳？
approximately what is the resting time for a perfect dough? 😊
Hardly tell, judge the dough conditions is rather accurate. You may refer to my other videos. Especially the troubleshoot video. 😊
謝謝老師❤❤❤❤❤❤
老師！請問第三種發酵時間是多久？謝謝！
基本上我沒計算發酵時間，因為它會因為溫度、濕度等因素影響，所以學會判斷是最準確的😊
@@XueRen- 謝謝！
老师。。。请问馒头发到大概什么状态要准备备煮水?就像影片发足然后才煮水?还是约1.5 倍就准备?谢谢您。
在發酵完全接近時就需要準備了
@@XueRen- 谢谢老师🥰
多謝老師分享❤️，求請教，如果不包蒸布，不留蔬氣，會有什麼後果🙏
視頻中有提到。Test 1 & test 2 兩次都沒包布和留縫，後果就看麵團的發酵程度而定，答案就在視頻裏。妳去看看😊
@@XueRen- 謝謝老師
想請教老師若果用蒸籠，是不是不用包布和留縫？
Prefect one 发xiao 多久呢？ 视频没说
謝謝喜歡💕發酵不能用時間來判斷哦！會因溫度和濕度以及其他因素所影響😊
如果是發酵的不同 那三次蒸的方式應該要一樣才能做比較吧？
失敗原因不只是單一發酵原因所造成的，可能是和其他因素一起造成的。
ขอบคุณมากค่ะ
ยินดีด้วยสุดที่รัก ❤️🥰
Laoshi how do you deal with mass production?
That will be different kind of story 😊
最後那個也是水滾後下鍋的嗎？
都是熱水起蒸😊
老师请问发酵时间是从揉好面团开始计算吗?
發酵不要用時間來判斷哦！
@@XueRen- 老师您好，我白糖的份量是35克，请问需要用高糖酵母吗?
超過7%糖就可以了
@@XueRen- 不好意思，意思是说糖的份量超过面粉重量的7%就是用高糖酵母对吗?
是的
老师，请问在按压包子或馒头的时候会粘手是什么原因造成的呢?
麵團可能太濕了
hi .. How long will it take for the perfect proffing?
Never judge the proofing by duration. Proofing duration is vary depending on temperature. Best is feel the dough, refer to the last “optimum proofing” test 😊
okay tq for you information .. wish u luck .. ❤❤
请问老师，低筋面粉是否可以用这个方法判断？
可以
真的可惜，最後這個發酵正常的應該也要不加蒸籠布，改了這個變因，跟前面的實驗結果不能做比較。
濕氣重也是因素之一
請問用麺包機發麵糰可以嗎？
效果和手搓一樣嗎？
可以哦！但要注意面團溫度
老师我包子里包馅后整体变大后包子下面都已经发好了按下去会慢慢回弹但是包子上面还是没有回弹让后就蒸了蒸后上面的皮不行但下面就很好，然后我又试了下等包子上面的皮也会慢慢的回弹后在蒸但下面就起泡了我该怎么弄？
下面是指包子的底部嗎？
不是包子的底部，是包在边边的部位
單用文字比較難判斷哦
After you get it out of the stand mixer and roll into a big ball, do you give a first proof? or do you cut them up right away?
I divide it straight away 😊
请教老师第三种发酵充足的状态下，是沸水开始蒸，计时十分钟吗？
是的！沸水中火蒸十分鐘😊
我的饅頭做好蒸完冷卻後放冷凍，隔天早上回蒸後皺縮成影片裡面的過發的那種程度，請問這是什麼原因？要怎麼改羨捏？
謝謝～
覆蒸火不要大，中火就好了。密封收藏哦！
@@XueRen- 好的，謝謝你，我再用中火蒸看看～
老师，我的馒头里包馅料后还没发酵到1.5倍大就已经觉得按压下去慢慢回弹，这样可以开始蒸吗
最重要還是看手感。慢速回彈，整體變大，變圓，感覺輕盈，基本上是可以蒸煮了
好的，谢谢老师的指点，我再试试看
😅
Hi Laoshi, may i ask what do you mean by "leave a gap"? Should i open my lid cover a little bit when i steam? If we're not leaving a gap while steaming, will it make our bun wrinkled? I tried several times with lid covered with cloth and tightly closed. But sometimes some of my buns wrinkled 🥲 thanks in advance!
Yes, place a toothpick under the lid to create a gap. The purpose is to reduce the water condensation.
Thank you so much Laoshi, will try very soon 😍
重點是要教"如何"發酵的剛剛好吧?
這支影片是讓大家了解原因。發酵判斷可以看其他視頻
Optimum proof and under proof look pretty similar to me 😅😅😅
This is the most common problem 😊
May I ask how to fix if I over proof a bun?
If over-proofed bun cannot be fixed, what u can do is reduce the yeast, do it in cold environment or even use cold liquid to slow down the proofing.
Thank you.
Hi Xue Ren!
I started making buns today, and the colour of the buns is slightly yellow. Is this because of the flour I used or because of proofing method?
I toughed the buns after proofing and it slightly sprang back so I thought it was okay for steaming. However, there are uneven air pockets and it’s slightly heavy. Is this underproof?
Thank you.
Looks so good
😊❤️
多久是optimum proof
發酵會因為溫度，濕度以及其他因素影響，所以不可以用時間來判斷哦！
第三个不太清楚，老师应该打开盖子上才知道成不成。
意思是中火，發酵到位蒸出來才會漂亮哦！當然還有其他因素影響，往後可以再作分享
为啥我一个锅里蒸出来的馒头你这三种都有啊？啥原因啊？
其中原因同一批的麵團用太久時間完成了😊
谢谢分享
不客氣，會陸續分享更多做饅頭的眉角😊
@@XueRen- 非常期待。。。💪🏻❤️
我住在越南。我的蛋糕怎么了？你能帮助我吗？
How can I help Phuong Pham? 😊
do you have facebook? I send pictures. youtube can't comment with pictures
You may find me at MANTOULICIOUS
请问如果量产卡通包，制作主面团的时候，配件的面团是否要先冷藏？等主面团都包好后，再开始做配件然后贴上？谢谢~
可以這樣做，不過速度還是很重要。
Será que daria pra colocar legenda em português?
claro, vai fazer o upload, fique ligado.
If you read the beginning as a medicine ad narrorator it sounds like its telling about viagra
What is oven proof?
Place a bowl of hot water in oven and at the same time heat up the oven till it slightly warm then switch it off. (Temperature not over 35°c)
就做三个馒头，三次实验就得出结论，太没说服力了，实验对比需要有很多相同的条件和不同的条件。
Cc
He didn't tell us how long to proof it !! He jus showed wrong examples!
感謝分享
不客氣❤️😊