Gabao ma, I tried making the Baozi for the 1st time last night. 1) It took me about 40 min but still didn’t get the smooth surface (三光). My fingers were messy, sticky! I watched yr video a few times..you took only a few kneads to reach this smooth surface.. What hve I gone wrong? Why it took so long? 2) I couldn’t finish, I left the dough in the fridge (6hr now) to continue this morning. I need to add the extra soda water to prevent the sour taste later. Yet to see the end result. 3) Pls advise me re (1) above. TQ. 🎶😊10:00/25Mar
I used to spend 2-3 minutes to make the dough, then let the dough rest for 15 minutes then knead the dough for few times then get a smooth surface, it's easy to me. if your dough sticky you can add a little more flour and knead to combine together~~
Gabao mama, I did the 2nd trial today.. Not successful..Rather disappointed! Luckily, this time I did half the quantity of 300gm flour. The skin was hard and the bau were flat! Why there was no oil for the dough? Can I use full cream milk to replace warm water. Pls advise. I shall keep trying till I get it.. 🎶😊2300/12Apr
Gabau ma, Your Steam Bau look very soft and yummy.. TQ for the tips and very clear instructions in making this successful pork Bau. 1) After 1-1.5 hrs proofing, if no over-proofing (bubbles not too much as shown), can I need not add extra bi-carbonate powder solution to the dough? Pls advise. 2) Can I use this same dough to make with red bean paste “tau-sa bau” as well? Or you hve a different method for the dough? Pls advise. TQ for your time.. just love all your recipes.🙏 🎶😊0430/21Mar
Gabao ma, I am still waiting for yr advice to my 1 question : whether I can use your same recipe dough to make red bean paste “Tau Sa Bau”? TQ.. 🎶😊0955/21Mar
Gabao ma, grateful for your response. I hve tasted tausa bao dough which is more chewy than the pork bao or char Siew bao which are sometimes sticky to the teeth! 🎶😊09:35/25Mar
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
看了就流口水，下次一定試做。今天又做了葡萄干提子手撕麫包，好吃。
謝謝分享
谢谢
0:10. Okay 👌
1:58. Okay 👌 & 3:32
5:13 & 5:21 interesting 👍
Thank you so much for sharing,especially you're using cups and tblsp for you're recipes.God Bless.
My pleasure 😊Thank you so much! ❤👏
你的声音甜美、不急不缓、表述清晰，声音和画面配合得正好！❤
谢谢你哦~😊😊
佳宝媽
第一次看妳的視頻
好喜歡.妳的声音好柔和.步驟好清楚.即便發過頭了.都有方法補救
謝謝妳喔
不客氣哦~~感謝你的支持喔！
謝謝您無私的分享。講解清楚明白。
不客氣喔~~
我照着网上的视频做油条十多年，没一次成功，自从看了佳宝妈的做油条的视频，每次都成功。
谢谢你的支持！！
Splendid preparation technique. I learned a lot from you, thank you very much✨✨✨✨✨✨✨✨
謝謝大家的分享謝謝妳們的分享
不客氣哦~~
改日試做謝謝
講解的非常仔細清楚。若是做面包発过頭了，也可以用小蘇打加水，揉入面糰内嗎？谢谢妳！
是的，一樣的處理方式~~👍🙏👍🙏
佳宝妈这大包子包的很好罗卜馅好健康
佳寶媽媽請問我炊好的包子底部的皮有些硬硬的
老師 做蒸包 早 一晚 做定肉丸 在冰箱 第二天 再做包 謝謝老師回覆
老師 我想再問下 蒸豬肉包 可否在餡料 裏面加入 魚膠粉 早一晚 做 定肉丸 第二天 在做包子 請你回覆 謝謝你
感謝分享
不客气哦~~
教得非常好，谢谢！
謝謝
好愛吃
包子，自己包
謝謝您，餡料簡單。
包子真漂亮。
不客气！
打算老式面板换成硅胶面食制作垫，你推荐什么牌子的？
Thanks 🙏 you
Welcome
佳寶媽媽。沒有過度發酵、是不是可以不加蘇打水？我用的是沒有漂白的麵粉、蒸出來的包子有點黃、是不是正常？謝謝
沒有過度發酵、可以不加蘇打水。沒有漂白的麵粉、蒸出來的包子有點黃、麥子正常的顏色，正常。
Greetings from Malaysia. Awesome recipe. 😊
Thanks！
家寶媽媽。請問您。為什麼有賣的包子。包子皮特別的白?在粉裡加了什麼❓
其實我之前也有您類似的這個問題~後來問了一些賣包子的人，但他們都不願意說原因，我只能說他們的麵粉裡面可能是加入了麵粉改良劑、增白劑、蓬鬆劑或泡打粉之類的，這樣做出來的包子、饅頭會顯得很蓬鬆、很白，然後胖乎乎的，但是當你捏的時候就會發現，其實沒多少~~
好吃
正餓著！流口水！😋
赶快做哦！：）
谢谢你的奉献！
不客气哦~~
请问佳宝妈，面团里要不要加小苏打？
面团发酵好以后，可以加一点点小苏打水，揉均匀后做剂子~~
@@gabaomomcuisine 好的，我试试，谢谢啦😊
@@gabaomomcuisine 如果面团沒有發酵過度，就不用加小苏打水嗎？
請問蒸鍋那裡買？謝謝
Gabamum...can you tell me what went wrong ..after steaming my baozi colour is brown instead of white,?
is it not normal flour colour? if you want get white like bought from restaurant, you may need to buy special flour?🌟🙏💪🤤😋😍
佳宝妈妈 ，请問蒸好的包子为什么会回缩 ?
蒸好以後不要馬上打開鍋蓋，等6-8分鐘讓鍋裡的熱蒸汽散散，再打開鍋蓋，包子就不會因為迅速受冷回縮啦~~
一看就知道视频主是做包子的高手
谢谢你~
包包子，收口不够美观，步骤讲解了很清楚。还是为您点赞👍
像播音员
你的视频可以截图吗？方便看着做
可以截图呀
Gabao ma,
I tried making the Baozi for the 1st time last night.
1) It took me about 40 min but still didn’t get the smooth surface (三光). My fingers were messy, sticky!
I watched yr video a few times..you took only a few kneads to reach this smooth surface..
What hve I gone wrong? Why it took so long?
2) I couldn’t finish, I left the dough in the fridge (6hr now) to continue this morning. I need to add the extra soda water to prevent the sour taste later. Yet to see the end result.
3) Pls advise me re (1) above. TQ.
🎶😊10:00/25Mar
I used to spend 2-3 minutes to make the dough, then let the dough rest for 15 minutes then knead the dough for few times then get a smooth surface, it's easy to me. if your dough sticky you can add a little more flour and knead to combine together~~
Sooo pretty mommy,stay goodhealth always,i love ur recipe😇😍😚😚❤❤
Thank you so much
佳宝妈妈，请问需要加油在面粉团里吗？谢谢
不需要
Your recipes are so well presented 💯
Happy Christmas holidays to everyone on this channel 🎄🎄🎶 💃
Thank you!
l
👍👍👍
二發只需要10~15分鐘嗎？
室溫25度以上，二發只需15分鐘一般不超過20分鐘，就可以冷水下鍋蒸了，在冷水逐漸加熱的過程中，他們還會繼續發酵，變得更大的~~
Gabao ma,
Can I use chopped big onions to replace the white carrots? as kids generally don’t like that smell..
🎶😊21/3
Yes, absolutely
萝卜要提前开水烫一下呀
烫不烫都可以~这种白玉萝卜烫了反而减少它的营养成分哦~~
@@gabaomomcuisine 🙏谢谢
佳宝妈你好！后面加小苏打水那步不是很明白,是一定要加还是面发过头才加, 谢谢🙏
小苏打可以中和发酵产生的碳酸，在蒸的过程中更好地放出二氧化碳，包子馒头等才会更暄。
@@gabaomomcuisine 谢谢你的回复😋
谢谢老师分享馅多皮薄又Q弹的肉包子。
赞 👍
@@gabaomomcuisine 包子更暄是❓
@@gabaomomcuisine 你沒有答問者的問題，是否要加? 不是要問加的作用
如何確定面粉發过头了呢？
發酵過頭的麵團會有酸味的~~需要加入蘇打水或堿面水中和後，酸味就可以消失了~~👍👍👍
Gabao mama,
I did the 2nd trial today..
Not successful..Rather disappointed! Luckily, this time I did half the quantity of 300gm flour.
The skin was hard and the bau were flat!
Why there was no oil for the dough? Can I use full cream milk to replace warm water.
Pls advise.
I shall keep trying till I get it..
🎶😊2300/12Apr
请问不加小苏打，可以吗？还有调面的时候，里想放一点油，可以吗。谢谢佳宝妈妈，辛苦了。
面团没有发酵过头，可加可不加小苏打。调面的时候也可以放一点油，增加面团的筋性。
@@gabaomomcuisine 感谢回复😊
Sooo.... good 👍 👍👍😍😍🤤🤤🤤
Thank you 😋
👍
Your baozi are the most beautiful I have ever seen. Happy Tiger Year!
Happy new year! Thank you so much!😊
Gooood Morning GaBao Momma🥳🤗🤩
Good morning!
請問大蒜碎和姜末也要加入肉餡中嗎？謝謝！
是的
Gabau ma,
Your Steam Bau look very soft and yummy..
TQ for the tips and very clear instructions in making this successful pork Bau.
1) After 1-1.5 hrs proofing, if no over-proofing (bubbles not too much as shown), can I need not add extra bi-carbonate powder solution to the dough? Pls advise.
2) Can I use this same dough to make with red bean paste “tau-sa bau” as well? Or you hve a different method for the dough? Pls advise.
TQ for your time.. just love all your recipes.🙏
🎶😊0430/21Mar
Gabao ma,
I am still waiting for yr advice to my 1 question : whether I can use your same recipe dough to make red bean paste “Tau Sa Bau”? TQ..
🎶😊0955/21Mar
Gabao ma, grateful for your response.
I hve tasted tausa bao dough which is more chewy than the pork bao or char Siew bao which are sometimes sticky to the teeth!
🎶😊09:35/25Mar
饺子放蒜第一次听说。
试一试就知道了，非常鲜美。
皮白是不是因為用漂白過的麵粉
就是買的不同麵粉
寶媽住哪裡？我們可以網上訂購嗎？
我在加拿大喔~~
😘
佳宝妈您好，想问一下可以用包粉代替普通面粉吗？
可以
I also use special bau flour to make Bau as it looks whiter, nicer and not yellowish..
🎶😊21/3
请问佳宝妈，通常我們100克面粉加1克酵母粉，如果酵母粉加少了会不会影响发面效果？
我们做萝卜馅儿的包子饺子，都要烫一下萝卜。你这是切好直接调馅，不知道味道上有什么区别？
这种吃着鲜
佳宝妈妈，做发面馒头揉的时候干面放多了，是不是影响发酵？
不会的，揉好后要让馒头多长一会儿
佳寶媽我看過一個視頻，你的作品，聲音跟手是你的，被偷走了，是不是請你把佳寶媽美食的字樣置中，這樣他就不敢偷走了
谢谢你，你还记得是在哪个频道看到的吗？
@@gabaomomcuisine 就是忘記抓連結，後來去找找不到
🤤
👍🥰
萝卜不焯水太硬了
萝卜丝在包子里面蒸熟了以后很软的~~
Gabao ma,
I see your this bau video was done 2-3 mths ago..I hve subscribed to your channel , but I did not receive this video earlier?
🎶😊21/3
😮
k