Thanks for the detailed instruction and this is the only time that I can successfully did it (meaning the bun did crack finally, amazing) But I just realized that I use cake & pastry flour instead of cake flour though, but it still works for me.
Papa Fung, I love watching all your uTube tutorials. I made the 义燒飽 followed your instructions. I didn't get the signature crack like the 义燒飽 you made. Could you please advise what had I did wrong? Thank you very much!
Hello, there can be many factors that the bao didn’t have the signature crack. When steaming, it wasn’t hot enough, did you use a low protein flour like pastry flour? Did you use ammonia?
For how long can i keep the starterdough in the frigde when not i’m using it? For example what do i have to do if i’m not using it for a week? How do i start feed it again? Thx in advance Wendy
you could technically not feed it for 3 weeks and most thatll happen is it starts to produce hooch/alcohol. All you have to do is pour off the alcohol that is sitting on top but that is your biggest warning to feed it or itll die in a couple days after that. It is pretty forgiving with refrigerating. Also at all times you must maintain 1/4 cups worth of the sourdough starter because if you lower it past that it is basically restarting the culture from bare bones and you wont have the same yeast giving environment/habitat it had that gives the flavor most seek from sourdough. The older the mother starter gets the better it gets people have yeast cultures from the late 1800s still to this day.
Hello I read that the cake flour can be made by mixing all purpose flour with cornstarch, I want to know is this really works or its has to be cake flour completely in package?
lye water adds a flavor as well. Its what some pretzel makers use to get the signature flavor . The other way is making a alkaline bath which is 3 tbsp of baking soda mixed with 4-6 cups of water then boiling it to mix.
Hi there, I noticed with my past two attempts, the pastry turned out fluffy BUT I am getting these light brown spots, especially when I reheated the buns again for breakfast. I have a feeling that my hand mixed technique didn't melt the sugar properly. Yes or No? Please advice.Tx
Hello, did you put the few drops of lye water? The brown spots are from baking powder and ammonia powder now being completely mixed properly. I hope that helps
@@PapaFungsKitchenThanks for your reply. I added only 1 drop of lye water. So the brown spots are from the baking powder and ammonia powder. This means that my poor hand-mixed technique was not long enough? So I'll use an electric mixer which gives a more even mix?
@@jameswong-xf9tm you can get away with not using bakers ammonia/ammonium bicarbonate by replacing it entirely with baking powder. Give it a try. That would make it 20g of baking powder anulling the ammonia
Papa fung. Ive just subscribed to your channel. I love your bbq pork bun recipe but i am highly allergic yeast. Can i not add yeast to the starter dough and allow the flour and water mixtures to developed its own yeast???
Hello, thanks for subscribing. Yes it’s doable but it will take a very long time and you will need to continue to grow the starter dough too. I’ve never personally made it without using yeast before. Good luck
Hello, did the buns have the signature crack? If it didn’t crack, the ammonia smell never left the bun. So the steam power is not enough. Since the buns didn’t crack and your stove can’t produce more heat for more powerful steam, I would recommend putting less ammonia powder. Another way is to let it cool down a little bit before eating and the ammonia smell will dissipate a bit. Hope that helps
Thank you Papa Fung… this is brilliant…. I love it 🥰. The exactly step by step that helps. All the time I heard dim sum chef say ‘bao jung’ but never know how to make from scratch and how to keep it…. Each time I make the bao with bao jung… my bao skin tend to be crinkles or it has dimple spot (not as good as yours). May I also ask how to reactivate the bao jung after a month or two…. And do we need to feed the bao jung if we are not using it. Other the other hand can we use this type of bao skin for other fillings like red bean paste or black sesame paste. I am so happy I found your channel. 😊
Hello, you can watch my chicken bao/ everything bao video. That one shows how to feed the bao jung and how to reactive it as well. For that video, my bao jung was placed in the fridge for one month without feeding it until I needed to use it. For this type of wrapper, you can technically use it for any type of bao with different filling. Most people use this for char siu bao and chicken bao. For sweet filling like custard, sesame, lotus seed, etc. It’s a different bao wrapper. You can see those videos in the bao playlist.
@@PapaFungsKitchen thank you so much for your guide. I will definitely give it another go. I already prepared the bao jung today. Two more days to go.... wish me luck.
@@PapaFungsKitchen Hi.. its me again.. Thank you for your advice. I have used and keep some bao jung. I took out from the fridge after few days and the top of the bao jung has harden like crust, may I ask do I need to remove the top crust or do I just mixed it in with adding water and flour to feed the bao jung. Look forward for your advice. 😃 😊
Hello, it shouldn't harden. Did you put it in the fridge or the freezer? I kept it in the fridge and it was still soft after a month. Try letting it defrost for the entire day, and try mixing the water and flour. If it doesn't rise after letting it rest with the water and flour, the bao jung is dead. Hope that helps
Hi Papa... It's me again. Just to ask for your advice. Once I have made the bao dough , I have left it in the fridge for a few hours before wrap with fillings. The bao dough turned lightly brown after steaming. Does it mean I have to use the bao dough immediately and can't be left in the fridge until ready to use it? I look forward to your advice. Thank you 😊
You should steam it the day of, you can’t put it in the fridge because the dough will not rise. If you didn’t put lye water, the dough may turn a little yellow.
@Papa Fung's Kitchen Thank you, Papa, for a speedy reply. Can I use vinegar on replace of lye water? As I read it somewhere, I can use vinegar instead of lye water.
you can only put your bao in the fridge/freezer after steaming. if going in fridge in freezer it has to sit out till room temp 70F or 76F depending on you area after steaming then you can put it in a freezer bag/1 gallon ziploc etc. and throw it in fridge or freezer container doesnt matter try to keep them away from each other if freezing so they dont freeze together. if freezing just re steam for 2-3 minutes 3 minutes for best bet.
@@jennylow4818 Biga dough is using similar method like the Chinese sour dough method in this video which use bread flour n water to feed it for 5-7 days. You can try the left over sourdough to make bread but you may have to substitute butter instead of lard.
@@jennylow4818you can 100% get away with it. I've had success with it i jumped between papa fungs recipe and chinese cooking demystified . 75g water 40g starter, mix , 160g cake flour, knead 3 minutes then let it sit for 8 hours in warm area. Then jump to papa fungs recipe starting at 4:00 minute mark
Hello, When you put the leftover sourdough it stops the fermentation process since the yeast won’t activate in colder temperatures. Right now I’m testing one for one month to see if I can reactivate it when I add water and pastry flour and then letting it sit in a warm area. I will let you know the results since it hasn’t been one month yet. Keep you posted. Thanks for watching the video!
You will need to use ammonia, without it, the bao will not be the same, it will not create the signature cracks on the top of the bun, and the texture will not be as fluffy.
You can make it using a mixer, but the dough may have a denser consistency. Also, since the dough is denser, the bun may not crack open like the traditional char siu bao when you steam it.
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Thanks for the recipe Papa Fung. I have a new appreciation for the skill it takes to make these. I never knew it was so complicated.
This one is more effort than some dim sum. Hope you enjoyed the video, and thanks for watching!
Thanks for your captions in English language.
Your welcome 😊
Thank you Papa Fung 💖
Thanks for watching
I have tried many recipes and yours is the best.
Thank you so much.
Thanks for trying it out!!
Good job papa fung! Ur a great teacher!
😄☺️
Am interested in the best of formula.
Thanks for the detailed instruction and this is the only time that I can successfully did it (meaning the bun did crack finally, amazing) But I just realized that I use cake & pastry flour instead of cake flour though, but it still works for me.
Nice! Yes, just as long it’s low protein flour.
Papa Fung, I love watching all your uTube tutorials. I made the 义燒飽 followed your instructions. I didn't get the signature crack like the 义燒飽 you made. Could you please advise what had I did wrong? Thank you very much!
Hello, there can be many factors that the bao didn’t have the signature crack. When steaming, it wasn’t hot enough, did you use a low protein flour like pastry flour? Did you use ammonia?
感謝分享！👏👍
😊
Papa Fung, I hope you can also share your pork BBQ recipe. 🙏
I haven’t been able to perfect that one yet
Love your videos ... short, concise and straight to the point. You are the best!
Thanks!
Thank you your recipe 🙏🙏
My pleasure 😊
Thank you for the BBQ PORK bun recipe, it looks really delicious!! this is my challenge to make char Siu bao!!
🙏😍
Good luck
Made these last week and it went perfectly, thank you!!
Nice!!
Hi Papa Fung, thank you for sharing your lovely bao tutorial. May I ask can I use this sourdough starter to make Mah Lai Gao. Thank you. 😊
Yes you can, it’s the same sourdough
@@PapaFungsKitchen Thank you.
Deep fried prawns in batter recipe please. Thank you chef.
Noted!
您好，請問師父如果沒有臭粒可否用食梳打粉代替嗎？多謝
我未試過，不過我相信作用不大。
Thank you papa Fung. I love your recipes. Can you do a chasiu and siu yuk recipe please!!
Will try to figure that one out
Don't think many will bother making it if it takes so much time and effort!
Thanks for upload this. I would like to know if I use pastry flour than bao flour both same white result?
I’m not sure what bao flour is. I never used that before
你好，好没有臭粉可以做也可以做到吗？谢谢。🌹
沒有臭粉勝數大減
對不起， 不知到可用什麼代替。
For how long can i keep the starterdough in the frigde when not i’m using it?
For example what do i have to do if i’m not using it for a week? How do i start feed it again? Thx in advance Wendy
1-2 weeks should be good
you could technically not feed it for 3 weeks and most thatll happen is it starts to produce hooch/alcohol. All you have to do is pour off the alcohol that is sitting on top but that is your biggest warning to feed it or itll die in a couple days after that. It is pretty forgiving with refrigerating. Also at all times you must maintain 1/4 cups worth of the sourdough starter because if you lower it past that it is basically restarting the culture from bare bones and you wont have the same yeast giving environment/habitat it had that gives the flavor most seek from sourdough. The older the mother starter gets the better it gets people have yeast cultures from the late 1800s still to this day.
Hello
I read that the cake flour can be made by mixing all purpose flour with cornstarch, I want to know is this really works or its has to be cake flour completely in package?
I never tried that before. I just buy the cake flour in package
Looks Delicious
😊😊😊
that looks really tasty!!
amazing as always papa fung!
Thanks 😊
Can I use cake flour instead of pastry flour for starter dough?
tx
Yup, they’re the same thing
Hi can i use bao flour instead of pastry flour? Thanks you
I never used bao flour before. I heard that the gluten is a bit higher than pastry flour. It might not yield the same result due to gluten ratio
I already tried it and i love the dough results turn out perfect and soft thank you for your sharing
Tqvm Papa Fung, I wish I was in Toronto now so that i can taste your pau. You are my inspiration :)
Thanks for watching! I’m just doing this for fun during the pandemic, I don’t sell food.
What does the lye water do? And can one single drop really make a difference to a kilo of flour/sugar lol
It makes the bao white. You don’t want to put much in there as it will make the bun sour if you put more than a drop. Lye water is very strong
@@PapaFungsKitchen Good to know, thanks!!
lye water adds a flavor as well. Its what some pretzel makers use to get the signature flavor . The other way is making a alkaline bath which is 3 tbsp of baking soda mixed with 4-6 cups of water then boiling it to mix.
Hi there, I noticed with my past two attempts, the pastry turned out fluffy BUT I am getting these light brown spots, especially when I reheated the buns again for breakfast. I have a feeling that my hand mixed technique didn't melt the sugar properly. Yes or No? Please advice.Tx
Hello, did you put the few drops of lye water? The brown spots are from baking powder and ammonia powder now being completely mixed properly.
I hope that helps
@@PapaFungsKitchenThanks for your reply. I added only 1 drop of lye water. So the brown spots are from the baking powder and ammonia powder. This means that my poor hand-mixed technique was not long enough?
So I'll use an electric mixer which gives a more even mix?
@@jameswong-xf9tm you can get away with not using bakers ammonia/ammonium bicarbonate by replacing it entirely with baking powder. Give it a try. That would make it 20g of baking powder anulling the ammonia
Can I put less sugar? Thank you !
Hello, yes, you can put less sugar but make sure it’s no less than 25% or the bao won’t turn out
好勁👍👍👍👍
☺️
好手勢
请问papa fung 为什么当我擀开面皮后会回缩，很难包馅。是不是哪里做错了呢？
你可能用了中筋麵粉，或高筋麵粉。是不對的。
我是用低筋麵粉做的。pastry flour,面團搓好後
坐十分鐘便可。
包好饀後直接蒸。不用松馳
Can I use bao buns instead?
Regular bao buns are different, the taste and texture is different
Hi , Papa Fung this sour dough beside making bao, what else can be use for making
It’s mainly for baos. Bread sourdough is different
Ok,noted thank you very much for responding
请问为何其他人都用溴粉，而你没放的？
不好意思，原来你是有放溴粉的
多謝支持
今天按你的配方做了叉烧包，蒸出来的包仍然有臭粉的味道，但是吃起来是没有那个味道的。是正常的吗？
请问做好了包马上蒸吗？还需要让它松弛一下吗？
你可能用了中筋麵粉，或高筋麵粉。是不對的。
我是用低筋麵粉做的。pastry flour,面團搓好後
坐十分鐘便可。
包好饀後直接蒸。不用松馳
Papa fung. Ive just subscribed to your channel. I love your bbq pork bun recipe but i am highly allergic yeast. Can i not add yeast to the starter dough and allow the flour and water mixtures to developed its own yeast???
Hello, thanks for subscribing. Yes it’s doable but it will take a very long time and you will need to continue to grow the starter dough too. I’ve never personally made it without using yeast before. Good luck
请问什么是臭粉?
師傅,請問怎樣做来繼續養接麵種,份量是多少呢？及是否依照食譜的第三天？
Eileen c
取出麵種要放到室溫才做第二步，跟著才做第三步，原因是麵種比較新所以要由第二步起，要重複做幾次麵種老新才可以免卻第二步。如果你依照我的份量，照舊落100g麵粉和50ml 水 做第二步，目的令麵種強壯些，待十二小時後做第三步即可。
多謝師傅細心教導！
冯爸爸你好．请问一下在发酵的时候要放进冰柜吗？
千其唔好，相反地要放在溫暖的地方。27至28度最佳。不然的話。發不起。
好的👌谢谢你
hey papa Fung, how do I deal if the bao comes out with an excessive smell of ammonia?
Hello, did the buns have the signature crack? If it didn’t crack, the ammonia smell never left the bun. So the steam power is not enough.
Since the buns didn’t crack and your stove can’t produce more heat for more powerful steam, I would recommend putting less ammonia powder.
Another way is to let it cool down a little bit before eating and the ammonia smell will dissipate a bit.
Hope that helps
can add 1-2 grams of cream of tartar in mixing process to help with that.
can I use all purpose flour?
Hello, if you use all purpose flour, the bao will not have that signature crack
Papa fung, 請問如果沒有臭粉，怎麼辦？可以不用嗎？面種可以保存多久？
如果沒有臭粉的話，包爆裂的機會不大。
面種放入零度以上雪櫃，可放兩星期
Can I frozen the bao after I baked? Thanks
Hello,
After steaming, let it completely cool before freezing them
Thank you Papa Fung… this is brilliant…. I love it 🥰. The exactly step by step that helps. All the time I heard dim sum chef say ‘bao jung’ but never know how to make from scratch and how to keep it…. Each time I make the bao with bao jung… my bao skin tend to be crinkles or it has dimple spot (not as good as yours). May I also ask how to reactivate the bao jung after a month or two…. And do we need to feed the bao jung if we are not using it. Other the other hand can we use this type of bao skin for other fillings like red bean paste or black sesame paste. I am so happy I found your channel. 😊
Hello, you can watch my chicken bao/ everything bao video. That one shows how to feed the bao jung and how to reactive it as well.
For that video, my bao jung was placed in the fridge for one month without feeding it until I needed to use it.
For this type of wrapper, you can technically use it for any type of bao with different filling. Most people use this for char siu bao and chicken bao. For sweet filling like custard, sesame, lotus seed, etc. It’s a different bao wrapper. You can see those videos in the bao playlist.
@@PapaFungsKitchen thank you so much for your guide. I will definitely give it another go. I already prepared the bao jung today. Two more days to go.... wish me luck.
@@PapaFungsKitchen Hi.. its me again.. Thank you for your advice. I have used and keep some bao jung. I took out from the fridge after few days and the top of the bao jung has harden like crust, may I ask do I need to remove the top crust or do I just mixed it in with adding water and flour to feed the bao jung. Look forward for your advice. 😃 😊
Hello, it shouldn't harden. Did you put it in the fridge or the freezer? I kept it in the fridge and it was still soft after a month. Try letting it defrost for the entire day, and try mixing the water and flour. If it doesn't rise after letting it rest with the water and flour, the bao jung is dead. Hope that helps
Hi Papa... It's me again. Just to ask for your advice. Once I have made the bao dough , I have left it in the fridge for a few hours before wrap with fillings. The bao dough turned lightly brown after steaming. Does it mean I have to use the bao dough immediately and can't be left in the fridge until ready to use it? I look forward to your advice. Thank you 😊
You should steam it the day of, you can’t put it in the fridge because the dough will not rise. If you didn’t put lye water, the dough may turn a little yellow.
@Papa Fung's Kitchen Thank you, Papa, for a speedy reply. Can I use vinegar on replace of lye water? As I read it somewhere, I can use vinegar instead of lye water.
you can only put your bao in the fridge/freezer after steaming. if going in fridge in freezer it has to sit out till room temp 70F or 76F depending on you area after steaming then you can put it in a freezer bag/1 gallon ziploc etc. and throw it in fridge or freezer container doesnt matter try to keep them away from each other if freezing so they dont freeze together. if freezing just re steam for 2-3 minutes 3 minutes for best bet.
謝謝師傅，請問你做了多少個包子？
這個配方可做三十個。
我有吏以來做了三萬 個左右
请问面种有多能放冷冻保存下来吗？
麵種可以存放在冰箱不超過二個星期，可以參考鷄球大飽的視頻。
请问多的面种放冷冻上面还是下面的冰柜？还有三天后，做包子的时候我可以做半分吗？因为30粒吃不完
什么是低筋麵？
麵粉有3種。
低筋麵粉做旦糕
中筋麵粉是多用途的
高筋麵粉做麵包或麵條等低筋麵粉效果比較鬆軟
0:24 0:33 0:35 0:37
Hi, Papa Fung Is me again I forgotten to ask you can I use this sour dough for making bread, I need your advise Thank you
Hello, this sourdough can be used to make Chinese baos. Bread sourdough is different
Noted,thank you
@@jennylow4818 Biga dough is using similar method like the Chinese sour dough method in this video which use bread flour n water to feed it for 5-7 days. You can try the left over sourdough to make bread but you may have to substitute butter instead of lard.
@@jennylow4818you can 100% get away with it. I've had success with it i jumped between papa fungs recipe and chinese cooking demystified . 75g water 40g starter, mix , 160g cake flour, knead 3 minutes then let it sit for 8 hours in warm area. Then jump to papa fungs recipe starting at 4:00 minute mark
just remember to double up or make correct adjustments to get to 600g of starter for papa fungs recipe.
Hi Papa Fung's, how long can keep leftover sourdough in the fridge? Thanks
Hello, When you put the leftover sourdough it stops the fermentation process since the yeast won’t activate in colder temperatures.
Right now I’m testing one for one month to see if I can reactivate it when I add water and pastry flour and then letting it sit in a warm area.
I will let you know the results since it hasn’t been one month yet. Keep you posted.
Thanks for watching the video!
@@PapaFungsKitchen ok, waiting new posted. Thanks 🙏
@@PapaFungsKitchen If I don't use ammonia, what can I replace it with?thanks .
You will need to use ammonia, without it, the bao will not be the same, it will not create the signature cracks on the top of the bun, and the texture will not be as fluffy.
@@PapaFungsKitchen ok, thank you 😀
高手
I think the filling recipe need adjustment. it tastes bland. I must double the soy sauce and oyster sauce. I also add salt
Thanks for the feedback
Like
Thanks!
แปลเป็นไทย
Just buy.... It is so damn complicated! Great video though.
Can I make the dough in the mixer - I do not have your level of skill in making dough.
You can make it using a mixer, but the dough may have a denser consistency. Also, since the dough is denser, the bun may not crack open like the traditional char siu bao when you steam it.
complicated dough.
This ones a finicky one
教得不侖不类、不知你说什么?如果教出的学生能出类拨萃、那是奇迹了。