I know Im asking randomly but does someone know of a tool to get back into an Instagram account? I stupidly lost my account password. I love any help you can give me.
Just made the buns. The trick is to not seal them too tight. Just make sure the top seal is pinched tight enough to hold all three folds together while it proofs. Seal the sides but not too tightly just until it seals. When it proofs for the last hour the sides will puff open in some spots. Just leave it open in some areas as long as the filling won't leak out. In areas where you think it will leak out upon steaming then pinch those areas a bit. If you seal them too tight they won't crack open. Or you can use a scissors to make a little crack a long the 3 seams if they didn't already split open a bit during proofing and you cutting a slit in a tight seal will ensure that it will crack open. Just make sure the tip is sealed to hold the three folds on top together because you want some structure to hold the buns together while steaming. I did not get that beautiful EVEN crack this time but probably because i try to reseal them back all over after proofing and maybe resealed them too tightly after the last proofing. The secret is really letting it proof 85 mins. the first time before filling it. Then once filled, proof for another 1 hour covered. The proofing is the other secret in getting an extremely soft fluffy dough. I didn't make his filling or sauce, because I had filling leftover from another 2 other attempts from different recipes I have tried for char siu buns. But I hate the taste and smell of ammonia carbonate on the buns which one recipe had. Though I thinks buns that start with a starter dough and ammonia carbonate will crack open evenly. I hate that taste and smell. I am sure this chef's filling would be delicious. Remember it is baking powder not baking soda. If you used baking soda instead, then throw out the dough, but not the filling. Save the filling to reuse. Just scoop it out of your steamed buns if you used baking soda. Remember the filling cost more to make and making dough is cheaper. So save your filling and dump out the yellowed alkaline dough from using baking soda instead of the baking powder. I used chinese bun flour so it came out whiter . But I think cake flour will taste better though white but not as white as the chinese bun flour from a Chinese supermarket. This bun taste amazing and I decided I will just use this recipe instead of constantly trying others. Whether it cracks open or not the taste of this soft fluffy bun makes up for it not cracking. I weighed out my dough to be around 40 to 45 grams for each ball and it proofed up and steamed up to be a very good enough size bun for me. After making a different bun doughs i like this one for very soft fluffy buns. But if you need a bit stronger less fluffy bun then you can look at the Red House Spice website for he many different buns and explanation of different flours for bun dough and baking powder and yeast. Proofing time an whether the steamin temperature should be at high or medium and her bun recipes are really good. But its is a different type of bun that is stronger and very good too.
Thank you for sharing your tips, Because of your comment, I will try this one instead of the one with ammonia carbonate, there’s so many video, it’s so hard to decide which one to follow lol. Thanks again
Video says 15 mins. First time I did 85 mins. Bun taste really good. But you may need to cut the slits or fold it a bit loosely. Only cooking demystified cracked nicely and tasted really authentic but so time consuming. If you ferment your dough and it is not Summer type of weather it won't crack as beautifully so I would only do their buns in the winter. I would do the 85 mins. Instead of 15. Proofing helps the bun be fluffier
Char siu starch Water 250 ml Salt 3g Sugar 100g Char siu sauce 30g Light soy sauce 10ml Dark soy sauce 10 ml Oyster sauce 20g 25 g potato starch 25 g corn starch 50 ml water Cooked Char siu 500g
INSTRUCTIONS *Sauce:* 1. Add water, salt, cha siu sauce, oyster sauce, dark soy sauce, light soy sauce, and sugar into a bowl, and stir to mix. 2. Add potato starch, corn starch, and water into a separate bowl. Stir the mixture as you pour the water. 3. Place a wok on the stove and heat the onion, bell peppers, and cilantro in oil. After letting heat, pour the sauce into the wok. After 5 minutes, fish out the vegetables. 4. After the vegetables have been fished out, pour the starch mixture into the sauce and stir until thick. After thick, add some oil. 5. Cut the cha siu pork into little rectangles about the size of a fingernail, then combine the pork with the sauce. *Dough:* 1. Add the flour, baking soda, dry yeast, sugar, and water into the bowl. 2. Put under the mixer on medium setting for 10 minutes, then add in softened butter for 5 more minutes. 3. Transfer the dough to a bowl. Cover it and let it rise for 15 minutes. 4. Roll out the dough then fold it over itself. Repeat for 3 cycles. 5. Roll the dough up like a sausage and split it into even pieces. Roll out the pieces so that they can be filled. 6. Fill the buns, then let them rest for an hour. 7. Boil the water and let the buns steam for 10 minutes. let me know if i messed up any steps and i can edit it, i just thought this was an easy way to reference the recipe :)
If you used baking soda don't throw it away , remove the filling and reuse it with baking powder in your dough instead . Remake the dough. It is cheaper to remake dough then remake filling.
dough; low gluten flour 250g baking soda 7g yeast 7g sugar 60g water 125g mix dough for 10 mins, then add rd and mix again for 5 mins - medium power - rest for 15 mins cover (but I think he said 85 mins in canto?) - then start shaping -let it rest again after shaping and packing for an hour - then steam for 10mins
Thank you for sharing your recipe. I'd always wondered how to make these buns as soft and airy like the restaurants. I'm so happy to have found this channel. Thank you so much!
I made it today and it works great! Only difference: cutting 3 deep lines (like the Benz logo) after buns resting for one hour, the cutting is tracing along your pinching line. I also boiled the water first, then put the buns steamer on for ten minutes. The result is wonderful. Every bun opens up, but you need to cut it deep. Thank you so much, master Chef!
I think cutting it will make it open up. Someone in comments section said to add 1 teaspoon of ammonium carbonate but I hate that taste and smell and if all it takes is cutting a deep line along the three folds I would rather do that.
Thanks very much for teaching us how to make the bao. I have made them a lots of time, but never get them smiling like that. Now I will try to make again.
the recipe may be lacking a few details but this is the best video for char siu bao on youtube. others are either too long and difficult or too simple lacking the quintessential crack in the top. i am going make these this weekend!
I am not sure of it is baking powder or baking soda. Baking soda may make the buns yellow so I think it is baking powder. Many Chinese recipes translate the baking soda when it should be powder wrong. Someone commented that it is baking powder not baking soda.
Error in translation at 3:28 minutes. Chef said in Cantoneae 7g of Baking Powder, but the translation in English posted as "7g of Banking Soda", which is wrong. Big, Big Mistake.
The 3 cracks resemble the smiling char sui baos. There are no starter dough, or baking ammonia to crack the bao under extreme steam and two other missing ingredients to make the baos. Making char sui baos are top secret like the KFC recipe so one can only assumed the recipe is correct, gathered from one place to another. The calculation of the 32g dough is too small for each bao as one can see the size of the bao on the video. It is more than 32g dough, so the video is quite misleading.
@@cindydee37 thanks for translate. but a bit confuse on the recipe. Si fu demo mentions in ml but the recipe written in g, which is which? cause ml ≠ g. Which to follow? I have tried but pao is not crack... Please advice.
I made the same mistake first time. The recipe says baking soda (bicarbonate of soda), but it should be baking powder. It works much better with baking powder.
Wow, thank you for the tips making Smiling Char Siu Bao. I tried so many times to get the Smiling bao. I have a good recipe for the dough but no Crack on it. There are many recipes for the douth but it Takes 3 days for it. That's too complicated for me. Now I would try your dough or I just use my dough recipe. I think the trick is how to roll and fold the dough. That's for sharing 💖👍👏
I made this pau today. Turned out very delicious. This the best pau recipe I have made. I left the onion and cilantro in the fillings, yummy. Thank you so much for sharing. Look forward for more recipes from the Shifu.
I heard him say 85 mins for the first rest or proof but most recipes in the web for first proof using baking powder and yeast dont rest it this long. Someone that have made it please let me know if first rest period is 15 mins. As written or 85 mins. As the Chef had verbally said. Which did you use when making yours and it worked?
INGREDIENTS
Sauce:
250 ml - Water
3 gram - Salt
30 gram - Cha Siu Sauce
20 gram - Oyster Sauce
10 ml - Dark Soy Sauce
10 ml - Light Soy Sauce
100 gram - Sugar
Starch Mixture:
25 gram - Potato Starch
25 gram - Corn Starch
50 gram - Water
1 Red onion
1 Red bell pepper
1 Green bell pepper
Cilantro
500 gram - Cha Siu Meat
Bao Dough:
250 gram - Low Gluten Flour
7 gram - Baking Powder (not baking soda)
7 gram - Dry Yeast
60 gram - Sugar
125 gram - Water
Lard
Hope this will help you 😊🤗
it's really nice of you :D thanks a lot !
@@MD-yz3wn
Thank you so much!
It was no problem at all.
You're welcome ❤
Thank you!!!
thank you soo much for your translation the recipe,
Omg! I should have read this first. It's baking powder! I tried doing it just now, mine turned brown after steaming! No wonder! Jeez
多谢师父指教，我照你的视频方法做結果成功了，好开心能做到个个开三个裂
多謝哂！跟著做好成功，家人個個贊。
I love his folding method. The buns have a very nice flavor to it.
I know Im asking randomly but does someone know of a tool to get back into an Instagram account?
I stupidly lost my account password. I love any help you can give me.
@Arturo Magnus instablaster =)
Just made the buns. The trick is to not seal them too tight. Just make sure the top seal is pinched tight enough to hold all three folds together while it proofs. Seal the sides but not too tightly just until it seals. When it proofs for the last hour the sides will puff open in some spots. Just leave it open in some areas as long as the filling won't leak out. In areas where you think it will leak out upon steaming then pinch those areas a bit. If you seal them too tight they won't crack open. Or you can use a scissors to make a little crack a long the 3 seams if they didn't already split open a bit during proofing and you cutting a slit in a tight seal will ensure that it will crack open. Just make sure the tip is sealed to hold the three folds on top together because you want some structure to hold the buns together while steaming. I did not get that beautiful EVEN crack this time but probably because i try to reseal them back all over after proofing and maybe resealed them too tightly after the last proofing. The secret is really letting it proof 85 mins. the first time before filling it. Then once filled, proof for another 1 hour covered. The proofing is the other secret in getting an extremely soft fluffy dough. I didn't make his filling or sauce, because I had filling leftover from another 2 other attempts from different recipes I have tried for char siu buns. But I hate the taste and smell of ammonia carbonate on the buns which one recipe had. Though I thinks buns that start with a starter dough and ammonia carbonate will crack open evenly. I hate that taste and smell. I am sure this chef's filling would be delicious. Remember it is baking powder not baking soda. If you used baking soda instead, then throw out the dough, but not the filling. Save the filling to reuse. Just scoop it out of your steamed buns if you used baking soda. Remember the filling cost more to make and making dough is cheaper. So save your filling and dump out the yellowed alkaline dough from using baking soda instead of the baking powder. I used chinese bun flour so it came out whiter . But I think cake flour will taste better though white but not as white as the chinese bun flour from a Chinese supermarket.
This bun taste amazing and I decided I will just use this recipe instead of constantly trying others. Whether it cracks open or not the taste of this soft fluffy bun makes up for it not cracking. I weighed out my dough to be around 40 to 45 grams for each ball and it proofed up and steamed up to be a very good enough size bun for me. After making a different bun doughs i like this one for very soft fluffy buns. But if you need a bit stronger less fluffy bun then you can look at the Red House Spice website for he many different buns and explanation of different flours for bun dough and baking powder and yeast. Proofing time an whether the steamin temperature should be at high or medium and her bun recipes are really good. But its is a different type of bun that is stronger and very good too.
Thank you so much for sharing tips on proofing and wrapping the filling in the dough.
Thank you for sharing your tips, Because of your comment, I will try this one instead of the one with ammonia carbonate, there’s so many video, it’s so hard to decide which one to follow lol. Thanks again
Oh,you wait 85 mins instead oh 15 mins on the first proof?
Video says 15 mins. First time I did 85 mins. Bun taste really good. But you may need to cut the slits or fold it a bit loosely. Only cooking demystified cracked nicely and tasted really authentic but so time consuming. If you ferment your dough and it is not Summer type of weather it won't crack as beautifully so I would only do their buns in the winter. I would do the 85 mins. Instead of 15. Proofing helps the bun be fluffier
I think the chef says 85 minutes for the first proof, but the subtitle says 15 minutes.
I tried your recipe, very good!! Thank you.
Wow, look so delicious. Thanks for the cooking lesson.
Char siu starch
Water 250 ml
Salt 3g
Sugar 100g
Char siu sauce 30g
Light soy sauce 10ml
Dark soy sauce 10 ml
Oyster sauce 20g
25 g potato starch
25 g corn starch
50 ml water
Cooked Char siu 500g
Thank u.
THANK YOU VERY MUCH !
Thanks! I’ve found this comment too late.
谢谢
感谢你
This seriously is the absolute best cha siu Bao recipe. Thank you!
Thank you chelf for the recipe, I made it was delicious 🙏🏻🙏🏻
INSTRUCTIONS
*Sauce:*
1. Add water, salt, cha siu sauce, oyster sauce, dark soy sauce, light soy sauce, and sugar into a bowl, and stir to mix.
2. Add potato starch, corn starch, and water into a separate bowl. Stir the mixture as you pour the water.
3. Place a wok on the stove and heat the onion, bell peppers, and cilantro in oil. After letting heat, pour the sauce into the wok. After 5 minutes, fish out the vegetables.
4. After the vegetables have been fished out, pour the starch mixture into the sauce and stir until thick. After thick, add some oil.
5. Cut the cha siu pork into little rectangles about the size of a fingernail, then combine the pork with the sauce.
*Dough:*
1. Add the flour, baking soda, dry yeast, sugar, and water into the bowl.
2. Put under the mixer on medium setting for 10 minutes, then add in softened butter for 5 more minutes.
3. Transfer the dough to a bowl. Cover it and let it rise for 15 minutes.
4. Roll out the dough then fold it over itself. Repeat for 3 cycles.
5. Roll the dough up like a sausage and split it into even pieces. Roll out the pieces so that they can be filled.
6. Fill the buns, then let them rest for an hour.
7. Boil the water and let the buns steam for 10 minutes.
let me know if i messed up any steps and i can edit it, i just thought this was an easy way to reference the recipe :)
jazzhands into oblivion cup
jazzhands into oblivion Thank you so mụch 💐
baking powder- i think it was established from above feed.
Baking powder ...!! Not baking soda 😊
What are the measurements for the sauce ingredients please
Thank you for translating in English. Your recipe looks so good I going to try this for sure.
There is an error in the translation - "Baking Soda 7 g", which is wrong. It should be "BAKING POWDER 7 G"
Can you let me know where the recipe is in English as I would love to try this? Thanks
@@carolynnecp If you click on the Options icon which is a three vertical dots then select English under Captions.
@@thudinh9049 thank you
Oh dear! Just made the dough and use baking soda! I'll let you know how it turns out
Thank you
At 03:27 it's baking powder NOT baking soda. Otherwise the bun will come out yellow and smell/taste alkaline because pH of the bun gets too alkaline.
Oh is it really baking powder?😩 I made it baking soda right now.How I do this ....😢
In their video they sub with baking soda😖
@@tracyaein2548 did you get yellowish and alkaline-smell bun?
Of coure ☹️ I just threw it into the shit can🙁
@@tracyaein2548 Haha me too. Did you try it again with baking powder, does it work?
If you used baking soda don't throw it away , remove the filling and reuse it with baking powder in your dough instead . Remake the dough. It is cheaper to remake dough then remake filling.
Dough
250 g low gluten or cake flour
Baking powder 7 g not SODA
Yeast 7g
Sugar 60g
Water 125 ml
Lard 7 g
Thank you !
Thanks
Yes,should use double acting baking,if use soda ,the pow colour not white.
Ml or grams for water? I know ml and grams are very close but not exact.
完美的叉燒包,謝謝老師無私的教授
dough;
low gluten flour 250g
baking soda 7g
yeast 7g
sugar 60g
water 125g
mix dough for 10 mins, then add rd and mix again for 5 mins - medium power
- rest for 15 mins cover (but I think he said 85 mins in canto?) - then start shaping
-let it rest again after shaping and packing for an hour - then steam for 10mins
Rina Von He said baking powder 泡打粉 and not 梳打粉。I think the subtitle was wrong.
It is baking piwder
Rina Von The recipe called for baking powder not baking soda. If you used baking soda, you buns will be turned out yellow color.
Thank you for sharing your recipe. I'd always wondered how to make these buns as soft and airy like the restaurants. I'm so happy to have found this channel. Thank you so much!
Gjg
Vkp
Fantastic video! Every step is very well given, clear instructions and easy techniques! Thank you!
今天跟着師傅的配方，包子有点偏奶黃色，也算成功, 感覺60克糖有点太甜，下次会減少糖份量。
I made it today and it works great! Only difference: cutting 3 deep lines (like the Benz logo) after buns resting for one hour, the cutting is tracing along your pinching line.
I also boiled the water first, then put the buns steamer on for ten minutes. The result is wonderful. Every bun opens up, but you need to cut it deep. Thank you so much, master Chef!
Mine turns out yellowish after steamed. Did you experience the same?
@@jessicans1237 sorry to see it so late. mine is fine as I remembered. maybe use milk instead of water will make the color more white.
@@jessicans1237 ...need to use cake flour or Hongkong flour
Add some. Vinegar to the. Steaming water
I think cutting it will make it open up. Someone in comments section said to add 1 teaspoon of ammonium carbonate but I hate that taste and smell and if all it takes is cutting a deep line along the three folds I would rather do that.
Thanks very much for teaching us how to make the bao. I have made them a lots of time, but never get them smiling like that. Now I will try to make again.
师傅很厉害，从调味酱开始，一般为了省事，都买叉烧酱来代替，这才是真功夫。叉烧包还是很吃功夫的，而且如果再把叉烧的做法加进去会更好。
Agree, fab video but would have appreciated list of ingredients in English too. Looks like a lovely recipe. Thank you for posting
This is good recipe. Thanks Chef
泡打粉和酵姆需要7克那麼多嗎？
Those bao look crazy good
I did it , but no crack open. I only did 250g pork, my family like it 多謝 師傅
His buns are delicious. No matter if it cracks or not.
泡打粉和面粉的最有效比例是多少？ 酵母和面粉的最佳比例是多少？
酵母使用后最佳入蒸笼时间是多少？ 泡打粉使用后最佳入蒸笼时间是多少？！
English description for baking soda is wrong. Make sure to use baking powder.
Thank you
Thank you for the recipe! Love it😘
叉烧包用面种做。面种是可以自己做的，很简单。做好面团发酵一晚就是面种。这个栏目里朱厘米师傅就有教做面种，并说了叉烧包这类包点是用面种做。不藏私，教得很好。
用面种做了幾次也不開囗，肯定是用了臭粉
我全部都跟得到做，也做得好靚並好松軟好好味，就是蒸出來師傅那樣會開我那樣的！請問師父我要怎樣才能蒸出像你那樣開花叉燒包呢😊
为什么不开口呢？
May I know how much lard is added to the dough? Xie xie
我按照配方做了，总的来说味道很不错，可惜的是视频上的一个翻译错误，把泡打粉译成了baking soda，应该是baking powder。 蒸好后是褐色的叉烧包！还好不苦，只是碱味稍微重了一点。想起来北方人还特意做碱味馒头，应该可以吃吧？
Jan Z 配方是7g baking powder 泡打粉，不是蘇打粉baking soda！！
the recipe may be lacking a few details but this is the best video for char siu bao on youtube. others are either too long and difficult or too simple lacking the quintessential crack in the top. i am going make these this weekend!
為何不需要老種？𢭃種?
I am not sure of it is baking powder or baking soda. Baking soda may make the buns yellow so I think it is baking powder. Many Chinese recipes translate the baking soda when it should be powder wrong.
Someone commented that it is baking powder not baking soda.
Thanks for sharing the great tips.
Thanks you so much chef 👍
Did you use baking soda or baking powder?
Finally Chinese that sounds familiar to me...😉 I am not from Chinese descente just grew up with several Cantonese friends
一定要試吓。多謝師傅。
Thank you Chef so much for sharing this video.👨🍳👨🍳👨🍳🌈🌈🌈
Thuy ，Duong ，
He made that looks to easy
好厲害,謝謝大師的解說!
English subtitles.. Awesome 👍👍👍👍👍👍👍👍
Best recipe ever! I have been searching for this CORRECT recipe for many years! It is all in the wrap! :)
did you make it? is it successful?
Yeah, best recipe! Tks Chef
@@VanPham-vw4cu im looking for a "correct" recipe too....so far not found yet...would you say this quite close? thankx
Did it crack open and smile?
You need ammonia carbonate for that crack. Checkout Dai, recipe it will crack.
Resep adonan bakpao:
250 gr terigu protein rendah
60 gr gula pasir
7 gr ragi instant
7 gr baking powder
7 gr mentega putih
125 ml air
Thank ya he he
Saya coba resep nya koq tidak bisa mekar seperti di video inj ya?.. apakah tepung nya khusus?
Ben Dekill yup banyak yg ga dikasih tau, hahahaha gagal total
麵糰製作時是加baking soda or baking powder?
为了学这个，特意买了同款机器搅面团
Error in translation at 3:28 minutes. Chef said in Cantoneae 7g of Baking Powder, but the translation in English posted as "7g of Banking Soda", which is wrong. Big, Big Mistake.
I followed the translation in English, ended up to throw away the dough. It gives a very bad smell.
🙏 第一次做都成功啦，跟著做著几次子女都好中意。
請問 包完需要發酵嗎？
我做了幾次都沒有裂開，怎樣做？thanks
Am I missing something? Where can I find the measurements of the ingredients for the sauce?
The 3 cracks resemble the smiling char sui baos. There are no starter dough, or baking ammonia to crack the bao under extreme steam and two other missing ingredients to make the baos. Making char sui baos are top secret like the KFC recipe so one can only assumed the recipe is correct, gathered from one place to another. The calculation of the 32g dough is too small for each bao as one can see the size of the bao on the video. It is more than 32g dough, so the video is quite misleading.
I tried this and turned out very disappointed 😔
Agree, this recipe is not authentic. The crack of the bun is man-made, unlike the real one that cracks up itself.
Problem is, the bao won't crack at all.
照着做了， 完全不对
hi...that's what i tried to figure out. You are absolutely right about the secret recipe.
How did he make that char siu though? Looks dried up than other recipes on TH-cam.
especially for the filling . what is your proportion? sugar? char siew sauce? etc tx
Thanks a lot for your video.
李師傅，好喜歡你的點心！👍👍👍
李師父, 你教得好好冇收埋, 但係你淨夜叉燒芡和包皮, 冇教做叉燒喎！好多谢你！祝安好！
Thank you so much for demystifying this great recipe. May I suggest to add the recipe ingredients in English please?
Sauce:
250 ml Water
3 gram Salt
30 gram Cha siu sauce
20 gram Oyster sauce
10 ml Dark soy sauce
10 ml Light soy sauce
100 gram Sugar
Starch mixture:
25 gram Potato starch
25 gram Corn starch
50 gram Water
1 Red onion
1 Red bell pepper
1 Green bell pepper
Cilantro
500 gram Cha siu meat
Bao Dough:
250 gram Low gluten flour
7 gram Baking powder (not baking soda)
7 gram Dry yeast
60 gram Sugar
125 gram Water
Lard
+Dee Dee Xièxiè That is so lovely of you!
@@Aceof2Hearts
You're welcome 😘
@@cindydee37 i think he also added lard in his dough mixture. but thank you for the english translation. very kind of you
@@cindydee37 thanks for translate. but a bit confuse on the recipe. Si fu demo mentions in ml but the recipe written in g, which is which? cause ml ≠ g. Which to follow? I have tried but pao is not crack...
Please advice.
Great video. Thank you 🙏🏼
简单又美味! 谢谢分享
多謝師傅💕💕
Thanks to comment below, i didnt use baking soda instead of baking powder as it is stated in the vid. Big save!
謝謝分享
求解 为什么不会裂开？ 裂口均勻 有什么秘诀 【别问我 臭粉 和 老面之类的 试过了 还是不会裂开 】
包子真的 很好吃 问题就是不会 裂开。 我是用剪刀 剪3个角 才裂开 自然 裂开 就不会==
做包子 放猪油 皮真的 会软 有放跟没放 有差
你可能太大力
这个面团的配方简单，比留面种加臭粉方法节约了时间和功夫
Je peux comprendre cantonais déjà, miracle! Merci beaucoup pour vos chef- d'oeuvres !
I listened to his Chinese it said 85 mins. Rest time a s 125 grams of water .
LILY LEUNG ! THANH YOU VERY MUCH !
请问师父用边个牌子低筋面粉？是不是所有低筋面粉都可以用？
Very good recipe xie xie
its should be BAKING POWDER, not baking soda. I found out. The translation is messed up using CC
you are the master!!!!!
Hi wondering 7g baking soda or baking powder
Thanks
絶対美味いやんこれー
In the video the recipe asked for 7g baking soda and on the chinese witten ingredient at the end of the video its 7g baking powder.
B Lu 😂Baking powder!!
Sifu, tq for your teceipi. I had tried, but why the bao turned out was brown colour? Can somwone help me pleade?
I made the same mistake first time. The recipe says baking soda (bicarbonate of soda), but it should be baking powder. It works much better with baking powder.
师傅口音似我乡下口音,有亲切感哈哈，想起我公公婆婆
leah chen 似我乡下江门口音
Excellent
Wow, thank you for the tips making Smiling Char Siu Bao. I tried so many times to get the Smiling bao. I have a good recipe for the dough but no Crack on it. There are many recipes for the douth but it Takes 3 days for it. That's too complicated for me. Now I would try your dough or I just use my dough recipe. I think the trick is how to roll and fold the dough. That's for sharing 💖👍👏
I made this pau today. Turned out very delicious. This the best pau recipe I have made. I left the onion and cilantro in the fillings, yummy. Thank you so much for sharing. Look forward for more recipes from the Shifu.
Ruby Tan question? Did you use baking powder or baking soda? He said baking powder but subtitle is baking soda. It confused me
@@monicatang3719 I used baking soda.
what is low gluten flour? Is it cake flour?
No baking soda it is baking powder. You don't want yellow alkaline tasting buns.
Yes, cake flour or Chinese bun flour for extra whiteness
李啟达師父，幾時再教我地做叉烧啦， 得唔得？
Love the recipe! 😍👍👏TQ🙏🙏🙏
hi! can you help me translate the recipe in english? I would be greatful to you!
Turn on your closed caption and there are subtitles. Also, read all the comments, someone has written it in English.
师傅的叉烧包教程不需要面种？？？我看了“达哥厨房”的叉烧包教程有做面种，我也有按照他的配方做过，爆口得很漂亮，我觉得他的教程更简单合理。并且您包叉烧包的手法与他也不一样，您的做法比较特别，我也会试试您的配方。
請問你做了嗎？酵母好像太多?味道如何?
@@cindykchu 你好，我按照这配方试做了，没有开口。我个人觉得味道不错，就是不开口也没有师傅做的那么松软😅 。 “达哥厨房”的配方我也有试做，味道也不错，并且有开口。但是制作过程比较复杂，这是我认为的唯一的不足之处。
@@janeyou2498 那个要用到碱水，臭粉，你都有加这些? 觉得好麻烦。所以想试试这个视频的，简易些。
師师傅，我没有猪油可以用什么代替？
多谢了给我甘好的包子做法。
请问师傅，如果没有猪油，用牛油取代可以吗？
Please list how much for each ingredient. Thanks
I heard him say 85 mins for the first rest or proof but most recipes in the web for first proof using baking powder and yeast dont rest it this long. Someone that have made it please let me know if first rest period is 15 mins. As written or 85 mins. As the Chef had verbally said. Which did you use when making yours and it worked?
I think you misheard it. He said 醒發15分鐘，not 醒85分鐘. 8 and 發 sounded quite simliar here. I also had to replay that part to make sure lol
Thank you , it must be 15 mins. Since you can read Chinese.
師傅，麵團加入老種是否很好食呀，請問怎樣做老種呀，請指點下！謝謝
你試試這個方法 th-cam.com/video/OpKbdWgQubk/w-d-xo.html 我一直在用 很方便
@@even1007 謝謝回覆
多謝哂！
What are the measurements for the char siu sauce? It wasn’t mentioned after he added the water
Tq I love it
Would love to get this steamer.
Costco sells them.
請問没猪油，可否用菜油或牛油替代?🙏🙏🙏
菜油就好，牛油會變左西餐包，不過去街市買豬肥切小慢火炸d豬油出嚟就好
我覺得師父呢個方法掂呀 由其义燒醬 正
最愛吃叉燒包但台灣真的很少在賣，非常感謝分享，還是有看不懂的地方，請問生抽老抽生粉栗粉是什麼？！
老抽生抽都是酱油，但老抽颜色深一些，一般用来上色。生粉就是淀粉，常见的有土豆粉，玉米粉，薯粉等。栗粉应该是板栗磨的粉
明白了，感謝解惑