I try this recipe. I made chicken buns. Using chicken filling. Thats soo great. Super recipe sis. Soft and fluffy bun. Thanks for your easy way and super recipe. Love from sri lanka ❤
Hi Erica, after trying for more than 10 years, I have finally made buns that don’t have tears in the dough and look properly formed! Thanks to your excellent tips and video! Today I made 梅干菜猪肉饱 for my 91 yo mother. She misses the ones she used to eat in Shanghai.
Oh my.... !!! I tasted heaven!!! I've mad steamed meat buns twice, but they didn't tasted as good as this one!!! Perfect! I also loved that you explained everything. I used whole wheat flour and it came out perfectly soft. The meat was exactly cooked the way I wanted it to be. Thank u soooo much!!! I really recommend it to everyone to try it out.
@@1sweettastekitchen829 i really did! Just right now my husband is eating his second one! 😁 i certainly will subscribe! Thank u. And i loved the Enlish subtitles. Thank u a million!!!
I made this today, its a success this is my 2nd attempt of making Baozi my 1st was last year its not as good as today. Thank You Erica. Do take note that unbleached flour may cause the bao not white like mine it turned yellowish and if you are not using bamboo steamer pls wrapped your steamer lid with a thin clothes. I need to practice more to get that pleats like yours, still not good with folding too. Your clear instructions and method give me confidence to try it out。 谢谢你的食谱！👍🙌
@@austin5310 if you don't wrap your lid with thin cloth, the steam WATER from lid will drop on your buns and make your buns dense and ugly dark color that was my experience. I'm going to try my 2nd attempt today will use cloth to wrap around the lid.
Tan :3 if you want your buns look white, add 1 table spoon of vinegar in the steam water. or add 1/2 tsp of lemon juice in your dough it won't taste sour.
Subscribed! The best teacher ever. I learned very well with your clear instructions and they came out very nice. do you have a cookery book? I will definitely buy it.
Thank you for this video! The tips are very helpful and the pleating instructions clear. May I ask why your dough recipe does not have baking powder like most recipes I found online. Thank you again!
Baking powder makes the bun fluffier but it is not a necessary ingredient. Yeast and fermented is key. If you can master that, you don’t need baking powder at all
@@1sweettastekitchen829 Thank you for your quick reply! And yes, I will try your recipe today. I hope I can follow your instructions well. More power to your channel. Subsrcibed already =)
Like the other reviewer said, your channel has similarities with the other one. I don't think that really matters. The most important style to set you apart from others is that you provide very detailed information and you REPLY to questions which most of them don't. that's one great trait of your channel. I appreciate you!
Thank you so much. You explained the purpose of every step clearly, which made your recipe outstanding. I have subscribed your channel and hope to learn more from your talent and kindness.
Very nice video👏It's really interesting. Great recipe. Looks so delicious 😋 Many thanks for sharing it. I wish you have a wonderful day. Take care and keep it up! 👍
I love this big pows very good healthy foods love them any time thank you for sharing your beautiful healthy foods love your beautiful healthy foods thanks
Your teaching method is so detailed and precise. The last segment with all the tips is especially helpful. You are one of the best instructors I’ve seen on TH-cam. 👍👍👍👏👏👏 hope to see more Chinese cuisine. I’m sure your fans will be thrilled as well.
Thank you for just being very clear about how to mix the dough and also how to catch the cake seen to make, I don't understand what you said but I can take you to the subtitles.🥰
Sweet taste kitchen, thank you very much for your detail instructions how to make Baozi. Really impressive with your knowledge and detail step by step, you take the mystery out of the process making baozi. Again, wishes you the very best and continue show us your new recipes on TH-cam.
Hi, I learnt alot from your detailed video amd explanation. When you rolled the wrapper till shiny, is this the bun surface or interior? When you wrapped the buns with fillings, I did not see that you flipped the shiny side of the wrapper with the rough side facing up. Would love to try your recipe after clarifications. Hope to hear from you.
你说的注意事项，正是我做包子所犯的错误, 因为屡次失败我都不敢，也没有信心去做包子了。为了找回信心，这个视频我连续看了十来遍，以加强记忆注意关键节点不犯错误。谢谢你的视频。
我是左撇子，所以每次看都包包子的視頻都不是很有幫助，你教得又仔細而且也是左撇子，我終於包出像樣的包子了。謝謝！
太有耐心和細心的講解。無止息的誇獎妳。世界上真的很需要像妳有這樣好的態度來教學，在這感恩節的時刻，由衷的感恩妳的父母生妳、養妳這位有教學責任心的好孩子！哈哈！
非常同意!
I try this recipe. I made chicken buns. Using chicken filling. Thats soo great. Super recipe sis. Soft and fluffy bun. Thanks for your easy way and super recipe. Love from sri lanka ❤
南方人，做了几年的包子，不过平均一年可能就一两次，没有一次成功的，要么回缩，要么包子成品发得不均匀，要么包子破了露馅漏汁，要么包子皮被馅儿弄湿变透明了……按照这个配方一次就成功了，而且这些情况都不会出现，第二次也成功了，非常棒，感谢！
太棒啦！
@@1sweettastekitchen829 🌹🌹🌹❤️❤️❤️
Hi Erica, after trying for more than 10 years, I have finally made buns that don’t have tears in the dough and look properly formed! Thanks to your excellent tips and video! Today I made 梅干菜猪肉饱 for my 91 yo mother. She misses the ones she used to eat in Shanghai.
How long do u keep it for swelling
看完妳的視頻 真的感受到你的用心 最後還整理出幾個容易導致失敗的關鍵 幫我解決不少疑惑 太感謝
我看了十几年的包包子的视频都不理想，只有你的视频是最好，很多我们不知道的细节都讲解的很清楚，例如肉馅抱团的原理，面团表面光滑，揉面放汽泡的，包子皮重量，肉馅的重量，我想每一个步骤都严格按你的教程去做，这次一定会成功，赞，订阅并转发给我女儿，也让她学会自己做给她的孩子吃。
看了几个视频，你教这是最好的，在捏这方面，简单易懂谢谢你是最好的教包包子的视频，点一个赞
Excellent instruction.
同感，我哪天试试.谢谢老师！
@@yichaun ⁹
사 닫오
5了
都是干货！ 不仅讲步骤而且还讲原理， 超级好！
Oh my.... !!! I tasted heaven!!! I've mad steamed meat buns twice, but they didn't tasted as good as this one!!! Perfect! I also loved that you explained everything. I used whole wheat flour and it came out perfectly soft. The meat was exactly cooked the way I wanted it to be. Thank u soooo much!!! I really recommend it to everyone to try it out.
Very happy to hear that. Hope you enjoyed it
@@1sweettastekitchen829 i really did! Just right now my husband is eating his second one! 😁 i certainly will subscribe! Thank u. And i loved the Enlish subtitles. Thank u a million!!!
You add only 1 tsp yeast? Pls reply asI have doubts w/c is real fluffy... I've been browsing....
Neat bao
I will try uours. Thank you. I will let you know when done.
哇！油管上教做包子最好的视频！谢谢！之前看了很多相关视频，就是学不会“包”这一步，这次终于学会了，相当激动！再次感谢！
在這感恩節的時刻，感恩有妳清清楚楚的教學，日後妳必成大器！
谢谢你的鼓励。感恩节快乐
为什么，我做面团，会沾手，怎么办？谢谢
你有用厨房秤称量食材吗
你是我看過捏褶子教學最清楚最漂亮的！謝謝
讲解的太详细，而且把包包子的技巧讲了出来，尤其是包子褶子捏的技巧太好了，要在手指方向上，谢谢你，我要试一下，
太师了.....👍( 刚好看到视频 )
@@jennylam6782 receta
这是我最喜欢的包子视频，步骤详细，每次按配方来，包子卖相好，馅好吃，咸度正好，数量也正好。谢谢你
讲解的非常细致 不仅仅告诉观众应该怎么做 还详细讲为什么。最后还有重点。必须给满分
7 l i看明白了謝謝
看了也跟做了很多包子教程，在这个视屏之前，从来没成功过。
第一次柔出来的面团一看就是八九不离十，太棒了，开森！👏
冬天17/20度，发酵了3个小时。
面团开始柔偏硬，等发酵好了，还有好好排气，做出来一个一个美胚子。
太棒啦
笔记：
1、粉水比2:1
2、放百分之一的白糖促进发酵；
3、面剂子和肉馅1:1，面剂子50克一个，肉馅是45克；
4、肉馅放入面皮后用勺子压平；
5、花椒大料用开水泡一下，然后把水倒入肉馅内；
6、酵母用40度温水化开，而不是倒入面粉中；
7、面和好后盖上盖子饧5分钟，再揉就光滑了；
8、发面要找温度高的地方；
9、搅拌肉馅至上劲儿，否则包子馅会散；
10、肉馅拌好之后放冰箱冷藏，冷藏后的肉馅会更硬实好包；
11、面发好后还要放到案板上二次揉搓排气，要揉成长条状，反复进行三次；
12、包子皮直径11厘米；
13、水开后继续大火蒸10分钟关火，关火后焖5分钟再开锅；
14、包子皮正反面都要粘些干面粉，防止皮发酵后粘在一起导致褶子消失。
15、包子皮不能太薄，太薄容易不发酵，导致肉汤渗出。
16、包子包好后不要马上上锅蒸，要放在室内再饧发10分钟！这是二次饧发，二次饧发可以让酵母重新产生气体，最后出锅的包子才会蓬松。二次饧发对最后包子成型非常重要！
.กระทรวงพาพิชณ์
👍🏾❤️
您好！9怎樣為知是搞上劲？？搞不懂
@@chingbblo9714 出筋，也就是充分攪拌，至內餡有黏稠度，不易散開，抱成一團
视频做的真棒啊！出去配方和讲解不说，细节太赞了，尤其最后的中英文tips！博主是个细致的人！
跟著做了一次，味道超棒的～超好吃 👏🏼👏🏼
連廚房小白我都驚呆了
這影片是神配方來的，從來沒有中式食譜這麼詳細的，太感謝你了（太多都是少許、一匙半、⋯⋯）已經點讚+收藏+看了不下20遍。
敲碗期待您下次能做個菜+肉的包子，和全菜包子的影片🙇🏻♀️🙇🏻♀️
赞赞赞! 看了很多视频没有一个比你讲解得更详细。之前看的学了没有一次成功。今天我也试了。褶子美，馅多汁，皮有筋。一口气吃了四个。唯一不足就是皮不白因为用的是unbleached面粉。感恩!
讲得最清楚的包子视频，还解决了我一直的困扰。非常感谢一小点的用心制作！
皮跟餡都好吃又不難做，加了醬油沒加鹽因為要給寶寶吃，寶寶超喜歡！！
我看過最貼心仔細的介紹了，很高興認識你的頻道，謝謝妳 🧡
TH-cam 上最好的鲜肉包子视频，简单又实用。跟着做了，一次成功，比外面卖的还好吃！味道非常赞！
讲得简练清楚，没有废话,非常棒👍
爱说废话的是阿健，大男人家家的，啰里啰唆
试过很多包子教程，这个最好。做了12个，一出锅，两个人一口气吃完。太好吃啦！谢谢！
I made this today, its a success this is my 2nd attempt of making Baozi my 1st was last year its not as good as today. Thank You Erica. Do take note that unbleached flour may cause the bao not white like mine it turned yellowish and if you are not using bamboo steamer pls wrapped your steamer lid with a thin clothes. I need to practice more to get that pleats like yours, still not good with folding too. Your clear instructions and method give me confidence to try it out。 谢谢你的食谱！👍🙌
what is the purpose of wrapping stainless steel steamer lid with cloth?
it was mentioned in the video please look for it
@@austin5310 if you don't wrap your lid with thin cloth, the steam WATER from lid will drop on your buns and make your buns dense and ugly dark color that was my experience. I'm going to try my 2nd attempt today will use cloth to wrap around the lid.
Tan :3 if you want your buns look white, add 1 table spoon of vinegar in the steam water. or add 1/2 tsp of lemon juice in your dough it won't taste sour.
@@austin5310 stainless steel steamer doesn't obsorb steam/water but bamboo does...
教的非常仔細，很多訣竅如皮為何會變酸，會塌，皮太薄，變黃都是我做包子時不了解的問題，謝謝妳的講解和分享！
妳做出來的包子很漂亮！
小姐教的手勢實在太好了！真的好細心，我一定會試試做給我的太太吃！好多謝你！
介绍得很详细：水温不能过高不超过40度，冷藏的肉馅较硬实好包，包子包好后放室温下醒发10分种等，这些要领👍谢谢分享🙏❤
谢谢！我第一次做，成功了，我做的是叉烧包，和面和包法按照您教的比例放，刚刚好😄
Aå
我用这个视频的方子，第一次学做包子就非常成功！朋友们都夸我厉害，我说只要严格按一小点的方子做就不会失败了，真的是非常好的视频！
从此又多增添一项技能👌
Subscribed! The best teacher ever. I learned very well with your clear instructions and they came out very nice. do you have a cookery book? I will definitely buy it.
thanks for your support 🥰
❤❤❤❤感謝您！常為塌陷感到煩惱.看完您的教導希望下次不再有塌陷的問題。再次感謝。
Thank you for this video! The tips are very helpful and the pleating instructions clear. May I ask why your dough recipe does not have baking powder like most recipes I found online. Thank you again!
Baking powder makes the bun fluffier but it is not a necessary ingredient. Yeast and fermented is key. If you can master that, you don’t need baking powder at all
@@1sweettastekitchen829 Thank you for your quick reply! And yes, I will try your recipe today. I hope I can follow your instructions well. More power to your channel. Subsrcibed already =)
解说的十分清楚，完整。下次一定照你这个方法，包子包的太漂亮了！🎉😢😮
过去看过很多包子视频，这是我见过的最详细的包包子教程了。大爱啊！谢谢分享！❤️🌹
ㄑㄠˊ
是的 讲解清晰 谢谢
讲到褶子的重点毫不犹豫点击收藏，这是我见过最好的讲解。
一個講解最清楚的視頻。謝了！
看了好几遍 照着做第一次就很成功 小朋友给我点了很多赞
Like the other reviewer said, your channel has similarities with the other one. I don't think that really matters. The most important style to set you apart from others is that you provide very detailed information and you REPLY to questions which most of them don't. that's one great trait of your channel. I appreciate you!
Hola Erika , tb soy Erika , gracias por tu espectacular receta , mañana lo haré, saludos ❤❤
谢谢1小点 完全按照你的方式调馅儿 然后做了“生煎包” 非常非常好吃 一家子都喜欢😘 几年前就跟你学习做肉松面包 真是我的良师益友
请问生煎包是蒸完再煎，还是包好了直接煎呢？谢谢
"生"煎包 ...
我觉得这个主播教的很仔细 她给你教你的时候还给你讲解为什么要这样做 很棒
包子最好的讲解迄今为止！ 第一次看视频就喜欢💕 谢谢！
I’m Filipino but I like how you explained it and thank you for making subtitles for us to understand it. I subscribed today to your channel ❤❤
講解的好清楚哦！謝謝你❤
谢谢你的方子，我今天做了，很成功，馅也很好吃。以前试过其他方子就没这么成功。
小点老师你好，做了无数次的包子都不是太满意的，今天完全是根据你的配方，你的方法做的，真的是成功了👍而且非常好吃😋再次谢谢你了🙌
太棒啦
以前一直做面包吃。总以为做馒头有－定难度。在做之前观看了许多视频，你的也反反复复的看了，比较适合我的。今天按照你的操作方式做了，比看预想的要做得好。太高兴啦了。好多年没有吃到纯肉的肉馒头了。
謝謝妳分享⋯老師是我所學的最好、和最詳細的解說謝謝🙏🥰
Totally agree.
哇塞，你是最棒的，可以说你是大大的教授，点赞👍
讲解的很详细，学习了。很期待你能录制一个菜包的视频。馅的调制总掌握不好。
感謝您分享您的食譜。
我今天會做的。
我真的很喜歡中國菜。
Thanks for sharing your recipe.
I will do it tonight.
I really like Chinese food.
Thank you so much. You explained the purpose of every step clearly, which made your recipe outstanding. I have subscribed your channel and hope to learn more from your talent and kindness.
多謝！
包得漂亮，讲解清楚，重点明确。满分！
我试过了像您这样做馅的方法，超级好吃，汁很多！万分感谢！
Very nice video👏It's really interesting. Great recipe. Looks so delicious 😋 Many thanks for sharing it. I wish you have a wonderful day. Take care and keep it up! 👍
聲音很好聽，重點提示的很好，而且包子包的很漂亮喔！👍
看了几次，重点清晰，特别是褶子的练习方法很适用，谢谢分享
很到位，覺的部分講解比小高姐到位了。加油鴨！
这样的女人都嫁谁了呢？
这小子享福了。
这包子包的？
馋呀！
声音比小高姐好听多了
我一直觉得， 有一些很高人气TH-camr 的食谱不一定是完美的， 我试过很多翻车的食谱， 反而一些名气不大， 食谱讲解非常到位， 默默用心做的youtuber值得我们关注😳
说明得很详细， 声音也很好听。
很棒的视频！
I love this big pows very good healthy foods love them any time thank you for sharing your beautiful healthy foods love your beautiful healthy foods thanks
教導很詳細，非常謝謝，我一定要試試看，希望可以成形，不敢望能夠像師傅那麼完美，再謝謝。
谢谢老师的视，我看了你的视频学做了，味道不错我女儿一口气吃了两个，我自己一口气吃了三个，第一次做觉得很有成就感，就是没办法像你包的那么好看，还有我把面粉减少一百克，怕做不成让费东西。
By
很久没有看到您了，希望早日见到您的教程，想念您❤
好喜歡這影片，超詳细，多謝老師用心講解
超级喜欢
我刚做了你的牛肉饼，特好吃！！每次用你的菜谱都很成功，下次试试这个包子
Your teaching method is so detailed and precise. The last segment with all the tips is especially helpful. You are one of the best instructors I’ve seen on TH-cam. 👍👍👍👏👏👏 hope to see more Chinese cuisine. I’m sure your fans will be thrilled as well.
Ya
Loom
这个量化太详细了！❤❤谢谢博主！这几天就开始操作。最讨厌那种适量适量，啥都适量，那种视频发出来干啥也不知道。
終於知道為何同一籠包子，有的成功，有的塌陷~原來是皮桿得太薄以致漏出湯汁而凹凸不平~真是感謝超詳細的提點!立馬訂閱囉~😍
又不是馬上
爭
一定會破
Excellent and detailed recipe. I will try it this afternoon. Let you know what he results!!!!!
Thank you for just being very clear about how to mix the dough and also how to catch the cake seen to make, I don't understand what you said but I can take you to the subtitles.🥰
實在太棒了 看起耒簡單 實在太難了 開店吧 絶對爆堂 要不然網上團購 保証客源不斷 相信我 我以前是開餐館的 一定要按👍
Очень подробно рассказали весь процесс , все тонкости приготовления булочек. Спасибо !
我最喜欢的中文厨房，按着做成功率最高的菜谱😍
谢谢支持
很喜歡吃蒸包子，要趕快買蒸籠試一下!
片住非常用心。尽力讲解每个细节。让我有信心尝试。先谢谢你。请问可以参多少的澄粉？
包子不用掺澄粉哦
今天学着做了，非常好吃😋 非常棒的方子! 谢谢分享⚘⚘⚘👍👍👍
Sweet taste kitchen, thank you very much for your detail instructions how to make Baozi. Really impressive with your knowledge and detail step by step, you take the mystery out of the process making baozi. Again, wishes you the very best and continue show us your new recipes on TH-cam.
簡單而又細緻的教導方法，謝謝您啊！🙏🌹
讲解很细致，很认真。看完我感觉有信心能做好
Thank you for uploading this.
It’s very beautiful!!
You are really professional.
I would like to make just like you someday.
您非常感谢。
Gracias
Hi, I learnt alot from your detailed video amd explanation. When you rolled the wrapper till shiny, is this the bun surface or interior? When you wrapped the buns with fillings, I did not see that you flipped the shiny side of the wrapper with the rough side facing up. Would love to try your recipe after clarifications. Hope to hear from you.
that is bun interior. no need to flip the wrapper.
包的太美了...老師您是左撇子...我邊看..我的頭、我的眼球...手機...就一直往左邊移動....
哈哈哈哈哈
终于成功了，好开心啊，做了几年发面包子了，都不如意，这次终于又白又软又不塌。
太棒啦🥳
@@1sweettastekitchen829 感谢您的视频教程。太棒了。
Thank you for the tutorial video and most helpful is the English subtitles. Without them, guessing won’t work...! Can’t wait to make them 🙏
hope it works out for you!
А я, читаю комментарии, и, у меня волосы дыбом, вы все пишите не на китайском языке, а на этом аглосаксаксом. Это вообще, что происходит?
刚刚做了 妈呀我终于能做出来包子了 太好吃了 谢谢你拯救了我。。。。
非常详尽的解说，很喜欢你的视频
May I know how long you fermented the dough? If I make half of the recipe how long should I fermented the dough
我終於成功了，沒塌雖然很醜，謝謝你
奶香馒头我小小调整了一些配方，跟着你的做法，我昨天第一次就做成了！！厨艺小白来的😆😆😆😆😆馒头放冰箱冷藏过今天拿出来还是很q弹的，太有满足感了🤣接下来我要学做包子！谢谢你的分享！🌹
You are so sweet. Your explanations is really in detail. I will surely try out this recipe. Thanks.
非常細致的教學視頻，謝謝了！為免重犯之前的錯誤方法，收藏了！👍🙏😘
我试过许多视频学做包子都失败，非常失望，觉得自己笨手笨脚。直到看了这视频，一试就成功！太谢谢您了！
问老师剩下的包子是生的直接放入冰冻还是蒸熟后放入冷冻室。谢谢🙏
这是蒸包子最佳视屏，已向多位至爱亲朋介绍推荐。