@@woklam342 dad said, 600g bread flour, 300g butter, 12-14 eggs, 3.7g baking ammonia powder to help rising. this amount is restaurant scale making dozens of ball. here dad use 100g flour and 2 eggs to demonstrate. fry in low heat, 80C - 100C hot oil for approximately 15 minutes until your desired browness. try it! enjoy, have fun and bon appetite! p.s. from personal experience, overnight dough tastes better because a little fermentation takes place in the long fridge resting.
我早排食咗泰昌沙嗡, 係第一次食,好難食, 我 lum 佢炸嗰陣d油太低溫, 咬落去d 油 beet 晒出嚟🤢 thanks for this recipe 🙏🙏 i tried it it was really good :D i also made a batch with cinnamon sugar instead of just sugar (i know, not traditional) but it was soooo f*ckin good. sor didnt bother typing in canto its too slow hehe
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![[中式甜點] 冰花蛋球 (沙翁) - Sugar Egg Puff | 由失敗到成功經驗分享 #沙翁 #冰花蛋球 #中式甜點](/img/tr.png)
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記得開RUclips字幕功能，打字幕好辛苦㗎～
jc can u please ask u dad for an correct measure
Puff
@@woklam342
dad said, 600g bread flour, 300g butter, 12-14 eggs, 3.7g baking ammonia powder to help rising.
this amount is restaurant scale making dozens of ball. here dad use 100g flour and 2 eggs to demonstrate. fry in low heat, 80C - 100C hot oil for approximately 15 minutes until your desired browness.
try it!
enjoy, have fun and bon appetite!
p.s. from personal experience, overnight dough tastes better because a little fermentation takes place in the long fridge resting.
@@pingho8287 thank you so much mr ho
謝謝師傅詳細示範講解，無私分享🤝🤝也感謝貴公子在旁錄影和跟進疑問令大家容易明白🤝🤝
太好了👍👍🤝🤝💪💪
用熄火方法和無用熄火,結果是熄火的沙翁脹大多一倍.最後有開大火迫油及煮燶啲.我有探熱針,試過如果掉一小舊麵團,油温一百度要很久沙翁才升起,但如果油温是百五六度,兩秒沙翁己升起.這是唯一和師傅的方法有異.
感謝細伯無私分享懷舊失傳食品
我的最愛中式甜點😊
師傅好!沙翁好味呀!
多謝教導🙏
你爸爸好醒目又叻仔！支持你為佢拍多啲片！
越睇越想食 多謝老豆師父分享美食
喂， 做緊野， 唔得閒😂😂好專業👍
哈哈 係呀
老豆電話響笑咗😆😆
大師傅好厲害呀！
師傅好嘢👍
師傅越嚟越自然！👍👍👍
多謝你支持呀
兒時小食，多謝師父分享！
多謝你支持💪
值得尊敬老师傅
有點像做曲奇餅呢？
謝謝分享
Very professional dim sum chef ! Mader recipes they turned out very nice, keep them coming ! Good job!
可以用泡打粉代替臭粉嗎？🙏🏻🙏🏻🙏🏻
叔叔好得意！
睇左當食左😋
Thank you. Easy to follow recipe. ❤
Thanks your Dad for the recipe, very original. Does your Dad have recipe for
朝洲冷糕？
睇完好想食
多謝分享!!! 我勁仲意食沙翁!!!
Thanks for sharing!
多謝你支持
多謝師父，又學到嘢，現在好多酒樓都無出，我去（泰昌）買都唔好食
多謝你支持！
舖租物價飛騰，將貨就價，用無味平蛋及低級人造牛油做，當然唔好食了。可惜得很。
謝謝,好手工呀！
多謝師父一於subscribe
朱叔,松糕几時做啦?
什麼是臭粉
臭粉在哪裡買？
外國買不到臭粉可以用什麼代替？
正啊
Stinky powder...? Is there a technical name?
好想學呢個
沙翁好好食
，多謝老師傅教導subscribe
唔好用植物牛油，用番真正牛油
下次介绍蛋散
Thank you!
請問臭粉的英文是什麼
请问stinky powder是什么样的？
食用臭粉 Ammonia carbonate
@@suziedepingu 謝謝資料提供～
奇怪，很喜歡加臭粉
其實用西式泡芙麵糰做法就可以
Is stinky powder baking soda? Baking powder?
suziedepingu also said 食用臭粉 Ammonia carbonate; it is usually used in " big bun', chicken bun , etc. different from yeast.
yummmm!!!!!! thank you
唔用臭粉，可唔可以用用另一樣野替代？
可試用整蛋糕嘅泡打粉baking powder。用臭粉會皮脆d。
@@pingho8287
謝謝你分享知識🙏🏻😊
Yum!
Thx all
壽桃飽教下我得唔得呢
谢谢老豆分享的做法，还想请问老豆以前的黑豆沙怎么制作？谢谢！
同求黑豆沙
叔叔 臭粉喺咪baking power 呀？
Baking powder
臭粉是碳酸氫銨，英文是Ammonium bicarbonate，和小梳打是相類似的膨鬆劑，但化學成份完全不同，所以並不是baking powder.
成份不同，作用相似，可以試試。
1錢等于几多g
一錢=3.125克
Jc you should invest at least a handheld mixer for your dad.
Puff和donuts 差不多
臭粉是什麼？英文叫做什麼，謝謝你
臭粉係 baker's ammonia/baking ammonia ie. ammonium bicarbonate. 有時都會叫ammonium carbonate.
阿叔你仲教人用臭粉。改下配方啦
Puff
Like
什麼是臭粉？英文臭粉是什麼？
臭粉：學名碳酸氫銨，powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate（google資料）
Vegetable butter = margarine !
google translate lol
It can be shortening,
反式脂肪，塞心血管
我早排食咗泰昌沙嗡, 係第一次食,好難食, 我 lum 佢炸嗰陣d油太低溫, 咬落去d 油 beet 晒出嚟🤢
thanks for this recipe 🙏🙏 i tried it it was really good :D i also made a batch with cinnamon sugar instead of just sugar (i know, not traditional) but it was soooo f*ckin good.
sor didnt bother typing in canto its too slow hehe
yup, easy to make and costs not much. and fresh out of the oil pan is KING.
I also use cinnamon sugar. yum 😋
係唔系中山人
yes