I made these buns today and it is an excellent recipe. I have tried over a dozen recipes from the internet and this is the best one so far. Everyone of my buns cracked open.
Very important to use that bamboo steamer for this recipe and most Chinese recipes that require steaming. It is worth the investment because a tight seal without water going in or steam leaking out is very important.
Thank you shifu for the more details and updated recipe without any leftover dough. I will definitely try this new recipe very soon. Fyi, my mom and I were just talking about your previous bao video earlier today and behold, we saw the notice of new bao video just uploaded, lol!
This is the second time try this recipe. First time was too greedy with the filling, this time cut down a bit. Turned out amazing! Very impressed! Thank you for the great recipe!
Dear Chef, I have tried your recipe. The tase is nice but why the color from the bun not as white as your? Some people told me to mix the flour with wheat starch, what ia your recommendation? Tx
Greetings from Germany. I made the char SIU bao using your old recipe.The fillings is very good. Thank you for your recipe.Now I want to try this bao skin recipe. Can I make it without 臭粉 in this recipe? Wishing you more subscribers.
You can answer me in Chinese or English. I can't write Chinese but I can read Chinese. Thank you very much again. My husband,a German, said your char siu bao is absolutely delicious.
Hi, need some help. I have tried making the buns a few times but not to my satisfaction. The buns do crack but not in a nice way like in your videos and they don't look as fluffy. Sometimes, I do get yellow spots on the buns. Also, would like to know the purpose of ammonium powder, what it does to the buns and whether it is ok to omit it? Hope you can help....thanks!
Thank you! We followed your other recipe yesterday and it went well. Interesting to see how fermentation time and steamer type affects the cracking. Will try this next time. Still trying to master the way you roll the dough so quickly and close the buns so neatly!
He does a great job. This is what I do on daily basis at the dim sum express business. There is a fix for the leak to avoid the buns from breaking. Next time cover a towel around the lid and steam with it.
![[English Sub] Steamed BBQ Pork Buns | No Ammonia | No Alkaline | Dim Sum 101](http://i.ytimg.com/vi/kJgnaA72tKc/mqdefault.jpg)
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
多谢达哥用心分享！作为一个身處外国的香港人，有时候会忽然好想食正宗的叉烧包。以前在网上找到的一看就知道不是那回事，但是看到达哥的做包用料和手势就知道你是一个做点心的师父了。比你好多个👍🏻👍👍👍👍👍👍
达哥，您講解得很仔細，真棒！👏👍非常感謝您的指教！😊
I made these buns today and it is an excellent recipe. I have tried over a dozen recipes from the internet and this is the best one so far. Everyone of my buns cracked open.
Very important to use that bamboo steamer for this recipe and most Chinese recipes that require steaming. It is worth the investment because a tight seal without water going in or steam leaking out is very important.
今天跟着达哥的食谱做非常成功、每个都开花，谢谢达哥教导有方
多年跟 RUclips 視頻造叉焼包，都不滿意，第一次跟DA 哥造，就非常成功，用廿多小時等發麵也值了，謝謝Da 哥👍👍👍👍👍
我用了米糠油（rice bran oil）代替豬油，是否会令包有点黏牙？你的食譜常用豬油。用什麼可以代替豬油？謝謝指教
謝謝回 覆，下次再發久一些. 跟你芝麻卷視頻後面的叉燒包提示.非常有用 。
非常开心达哥能制作这个视频。一定会跟着这个配方去尝试。感谢您的用心。
这是我第第三次宅你的方法做叉烧包. 这尺成功了！谢谢达哥🙏
我們今天提前做節，跟足達哥的叉燒包做法，很成功！同在酒樓食到的一樣，家人超贊🥰 他們說比在酒樓的更好👍 hehehe 🤭 在此感謝達哥的教授👨🍳👍👍👍🙏🙏在些預祝達哥達嫂一家👨👩👦👦中秋佳節幸福快樂，人月兩圓🏮🏮🏮🎊🎊🎊
無私奉献心态值得赞，还需一努力(大家)我都不能，在本地(某酒楼)我食过叉烧包非常軟熟，起，白，发。這系我提供你参考，(星加坡，香港师傅)汁無添加剂，系我最爱，人知常情，莫怪，正常，研究，盼心想事成。。。。。
It looks good and they are very pretty!
I've always loved Bao! I will try these soon! God Bless!
師傅你好。萬分敬佩你的敬業精神，特別為一些網友對调整配方份量有困难而重新制作另一视频，要花很多心血，人力及物力的，我們網友受益不淺。萬分感恩。謝謝。想请教在酒楼蒸义烧包是否每次蒸一大籠，之後分入小籠，要用時再翻蒸？
@@Da-Kitchen 師傅你的回應很快，謝謝。你是很重视網友的問题，以第一時間回覆，萬分感謝。謝謝你的指導。超乎我的想像，你用了這么多的面粉才能做出這個完美無瑕的视频，可以想像所花的時間及心血，是多么的龐大啊。師傅你很棒的。謝謝。
師傅,多謝你細心的教導！
Thank you so much, chef Da. Your buns are delicious and moist.
Thank you shifu for the more details and updated recipe without any leftover dough. I will definitely try this new recipe very soon.
Fyi, my mom and I were just talking about your previous bao video earlier today and behold, we saw the notice of new bao video just uploaded, lol!
达哥，今天多次，从復观看你的視頗，我虛心向你学习，多谢你的無私奉献教导，定会试吓照你方法做，在家做到你的水准算最好，的确火喉酒楼，同家不一样，分别很大程度上当然不同，理解，多谢真心奉献，一生受用。揾食得益良多。感谢。。。。。
多谢达哥，真有心。日后有金。大家都好，穷系罪过。上进会好过。。。。心内话。
😄😄😄😄真的很開心我的叉燒包終於対我笑了，感謝達師父的指導你是很捧很專業的老師我敬佩你👍👍👍叉燒包個個都笑得那麼燦爛又松軟很好吃😋謝謝你逹師父，這笑口叉燒包我已經學了好多年了都沒一次成功的.
May l know what flour are using
多謝达哥無私的教学体常感恩
感謝達哥詳細解說的教學，跟著做成功了！
达哥，你有量度才有無私奉献教人，感恩，多谢你，补我的不足。系我良师想问有無打算出本点心制作書本，你的功力，足有余，写成書本，或者收到好效果。唔錯提议。留比世人，更廣达。学生、上。。。。。
谢谢師傅分享，解說得很清楚，别天我也来試做🧡
我今天试了达哥的叉烧包，很成功，谢谢达哥
Thank you so much. I finally succeeded with this recipe. Happy breakfast time at our family table. 😊
达哥，您的教学态度真棒，少见...☺
达哥师傅好用心良苦哦。。。。。谢谢你
达歌师傅，不放臭粉可以吗？什么是臭·粉?
请问达哥老师这个配方可以做几个包子呢？
@@Da-Kitchen 好的谢谢你
達哥師傅您好，叉燒包已製作完成，很好吃，很讚👍。很開心第一次做叉燒包就可以說有成功，因為沒有大裂開，但也有小裂開😄，謝謝您😘
Da shifu. I tried the Char Siu Buns, it is delicious ! Thanks
This is the second time try this recipe. First time was too greedy with the filling, this time cut down a bit. Turned out amazing!
Very impressed! Thank you for the great recipe!
Your cooking are good... My wife try your recipe and all went well. Very delicious. Thank you... Yummy...
謝謝你的食譜，做出來的包很好。👍💪🙏🌸🌷
謝謝达哥師父的配方，我做出耒的义燒包也會爆開笑。
谢谢，讲解的非常清楚！
非常感谢老师您無私的分享教学
感谢大师da哥！一次成功。太高兴了！家里没有低筋面粉。改用all flour 和澄粉混用，没有猪油改用butter哇！个个开花，非常漂亮！馅料和皮的配方绝了！完美！！谢谢你良心大师！
跟了上次的食谱，非常成功，这个也会再试做，谢谢分享
Thank you so much from Seattle.
Hello sir, why in your other video not use ammonium bicarbonate?
我以前做失败过很多次，真的非常伤心，这次一定要再做做看， 谢谢你的分享
呢次好清楚🙏感恩
謝謝師傅的食譜. ❤💯
听口音达哥是广东人吗？很喜欢你的作品
Dear Chef, I have tried your recipe. The tase is nice but why the color from the bun not as white as your? Some people told me to mix the flour with wheat starch, what ia your recommendation? Tx
终于找到我要的白包的做法，怪不得之前做的找不到要的味道，原来老师你这个食材 做法，很特别，会试一试，不过我做蒸的常常做不好啊,
@@Da-Kitchen 好的，会试一试，不懂还可以再问老师了，
谢谢达哥细心分享，这个我可以学
达哥，(师傅)想请教你怎样，才能够做到叉燒包，起，松，軟。。。港式叉烧飽做到這点。指教指教，唔用，(依士，酵母)。。。。
Thank you Da Ke!! Very good video
请问要如何把包皮做得又鬆又軟,放凉了也不会硬?
非常感谢您的教导。 包子非常细嫩。好好味！ 赞👍🏻。
可惜没有蒸笼。师父 可以为我解答为什么包子外皮🈶️一些黄点？🤔
Greetings from Germany. I made the char SIU bao using your old recipe.The fillings is very good. Thank you for your recipe.Now I want to try this bao skin recipe. Can I make it without 臭粉 in this recipe? Wishing you more subscribers.
You can answer me in Chinese or English. I can't write Chinese but I can read Chinese. Thank you very much again. My husband,a German, said your char siu bao is absolutely delicious.
Thank you for your prompt response 😃
Tk u for recipes n demo it’s super
I may try since I am in US I may not get some of the ingredients 👍🏻🙌🤗
Hi, need some help. I have tried making the buns a few times but not to my satisfaction. The buns do crack but not in a nice way like in your videos and they don't look as fluffy. Sometimes, I do get yellow spots on the buns. Also, would like to know the purpose of ammonium powder, what it does to the buns and whether it is ok to omit it? Hope you can help....thanks!
100分，讲得易明，谢谢。
谢谢！
多謝,解釋很清楚.一定要試試
达哥师傅，谢谢您的无私分享，我已经按您的食谱制作了很多次叉烧包了，好成功，深受家人的欢迎，非常感谢🙏但是我现在遇到了问题，不知道为什么前面几次做出来的是白色的，后面几次就变成象全麦面包那样的深色，虽然不影响口感，但我想请问一下，这是哪里出了问题呢？今次我用的是中国产的紫荆花牌低筋小麦粉，澳洲产的白砂糖，澳洲产的干酵母和泡打粉。不过，因为买不到您视频中的碱水，我是按一个RUclips 播主教的方法自制的碱水（泡打粉用90度摄氏度烤半小时，放凉，做成碱面，放在玻璃瓶里，每次用碱水时，以15克30度以下的温水开0.5克碱面，做成碱水，再滴在面团中）。会不会是这里有问题呢？
@@Da-Kitchen 谢谢达哥师傅的回复，很快就回复哦，非常感谢您对粉丝的关注和帮助！我再试多次
师傅买不到碱水还可以做叉烧包吗？
请问怎样才能没臭粉的味道？是步骤错了还是别的原因。？Baking powder is double acting or single acting baking powder ?
I have a question: must I add ammonium carbonate powder into the dough? It smells bad
好師傅 Wonderful Master Chef 👍
师傅。那如果我要弄老面种那我每次要留多少的发面和下次再发面的话要面粉和水的比例是多少
请问没有臭粉和碱水用什么代替？叉烧包还会开口笑吗？
达哥真是可爱！
多谢达哥
达哥晚安😴可以教我马来盏的做法吗？谢谢🙏
感謝达哥詳細解答問題！👍
Hi! Was wondering, what to do with the leftover sourdough? Can keep in chiller for the next time when I feel like making char siu buns again?
我今天做的叉烧包开花了。谢谢达哥
你好 请问用低筋面粉做馒头，要怎么做到馒头凉了吃起来还比较柔软不干硬 谢谢
你好幸謝謝您的指導我做得很成功、請問剩下的發麵要女幾何保存以便下次再做呢？
Hi Da, can you show how to make Bake Cha Siu Baw
达哥好🤝按照你的食谱做出了非常好吃的义烧包！但剩下的面种和发面怎么保存下来了？请指教
Thanks for your comparison and detail.
Hi, thank you for the recipe. Do you steam the bao dough right away or waiting until it proofing first?
The way that you do it, I am sure you re the expert. I like to be your subcriber....
老師您好,您是用香港麵粉,我試過低筋麵粉還是不成功,老師您是用什麼牌子的低筋麵粉可以放上來看嗎？謝謝🙏🙏🙏
达哥，我可否用我喂养的面种来代替第一阶段的120克？
谢谢师傅分享👍👍
师傅是那国籍的人🙂
在我这，碱水很难买。臭粉也是。这两样可以不放吗？
达哥好，包好馅料直接可以上蒸是吗？
谢谢您的回复
謝謝達師傅，
达哥，我做的包子内部洞孔很不均匀 为什么会这样？
达哥，为什么我的包子吃起来有一些粘牙。。包子很美就是粘牙
@@vickitham4260 你好，粘牙的话发酵时间还不够，你已经做得很好了👍在酒楼也是每一次做出来都不一样的，有时候也有粘牙这个状况
广东小伙子达哥诚实可靠，👍。我目测应该是OK。
大師傅，可以教怎樣做北菰雞煲仔飯和黑椒牛仔骨嗎！謝謝你
达师傅您好！我跟着你这个配方步骤去做没放臭粉碱水，蒸出来的叉烧包好松软爆得好靓，但是不知道为什么叉烧包变成黄色而不是白色，是不是因为没放碱水？
@@Da-Kitchen 发酵过度也会变黄色吗？泡打粉我是按您的配方放的，那我下次少放点还有缩短发酵时间试试
@@michellegan120 mk
Thank you very very much.
真的是放碱水吗？蒸出的包是黄色的
thank you very much fan from bangkok
Hi can I try the recipe with half measurment
达哥，有空做一个菠萝包可以吗
请问2g的臭粉和13g的baking powder用量匙是多少呢。
達哥，將面種放入冰箱低溫發酵是否可以，包好餡是直接蒸還是要等10-15分鐘？滾水下锅蒸嗎？麻煩你回覆！Thank ！
你好，面种不可以放在低温发酵，包好后需要直接拿去蒸
@@Da-Kitchen 多謝達哥。
我喜欢你的视频
Thank you! We followed your other recipe yesterday and it went well. Interesting to see how fermentation time and steamer type affects the cracking. Will try this next time. Still trying to master the way you roll the dough so quickly and close the buns so neatly!
He does a great job. This is what I do on daily basis at the dim sum express business. There is a fix for the leak to avoid the buns from breaking. Next time cover a towel around the lid and steam with it.
@@kcet1948 thank you! I will try that.
如果沒有臭粉和碱水, 可有什麼代替
什么是臭粉
Hi, can the second fermented longer than 9 hours? Because I want to make the buns in the morning. Thank you!
我試過一次，可能用得是中筋粉，開的口不大，但覺得皮太甜，下次試時想減少糖的份量，但不知是否會影響結果，謝謝達哥
你好达哥，外国没有臭粉可否用梳打粉代替呢？
@@Da-Kitchen 多謝 🙏🙏
要 等包子发起来再蒸吗？
very successful! I just make.Can I post picture here?Again thank you very2 much! I am your big fan !
@@Da-Kitchen I hope i can post picture here.actually me should say thank you to Dai brother.多谢
请教我们如何做莲蓉包子, 多谢啊哥！
你好師傅，你下次能不能教我們做黑椒牛仔骨和黑椒牛柳？我很喜歡你拍的視頻，加油