Thank you White Swan Cuisine for this video... it reminded me of good old HK in the 50's when my late Papa took me to have dim sum. Will try to make this in memory of Papa !
This is MAGICAL food ! I'll make this for my only grandchild who is 18 months old . She is discovering food , the different flavors , textures , color , veges (broccoli her fave ). So curious , her parents saw her partaking Loki' s dry food from his bowl, who did not mind at all because she hand feeds him her food too.
Hello...I wondering if you can help me? I used vegan butter, did the chopsticks test, used the thermometer so I can get 160°C temperature and it still not hairy. I don't know what this did wrong here. Please advice. Thank you for your help and time. I appreciate it.
This is one of my daughters favorite for dim sum. Looking forward to making it. Curios. Everything is best when fresh but can they be frozen and fried at a later date?
Taro dumplings' filling can be substituted with fried dumpling ham sui gok's filling: th-cam.com/video/-as2iQheBJg/w-d-xo.html. I will be making a new video in the future on taro dumpling filling. If you haven't subscribed and turned on notification bell yet, feel free to do so. Thank you!
Your taro looks scrumptious even has no lard on this recipe . However I have seen so many recipe using lard. Any different between using lard and no lard ? Please explain. Thank you
i just wonder. what if only i have a frozen taro? is it working same way on the receipe? or keep in the fridge bit longer ? thanks for the amazing video! and english subs!!
![[English Sub] Ham Sui Gok | Dim Sum 101](http://i.ytimg.com/vi/Z9WOtTpkU4c/mqdefault.jpg)
很高兴看到杜师傅的视频被那么多网友喜欢，因为这些网友是慧眼识英雄，要学真东西就得跟专业的点心师傅学习❤
你好！謝謝你的關注支持！
您好我是台灣觀眾！謝謝你您在網上演繹出這個蜂巢芋法因為我小時候在酒席上吃過這道菜但從來不知道他的菜名！好神奇的作法讓我嘆為觀止！
你好！首祝新年快樂，非常感謝你關注，你留言，很開心，未來大家一起交流學習分享美食心得。謝謝！
好多謝杜師傅的專業、無私和細心的教學，獲益良多，近期不斷追看杜師傅的所有教學片段
你好！多謝支持，
@@WhiteSwanCuisine 祝杜師傅身體健康
今天学做芋角,好成功.好食到停唔到口.多谢杜师傅的食谱!之前学做合桃苏.经过多次练习后.宜家整得非常好食.家人和朋友个个都话顶瓜瓜.
你好！很高興分享你成功喜悅，如是行外人，做好也不簡單，謝謝你留言支持！
谢谢师傅，第一次看到这么漂亮的芋角。
Thank you White Swan Cuisine for this video... it reminded me of good old HK in the 50's when my late Papa took me to have dim sum. Will try to make this in memory of Papa !
This is MAGICAL food ! I'll make this for my only grandchild who is 18 months old . She is discovering food , the different flavors , textures , color , veges (broccoli her fave ). So curious , her parents saw her partaking Loki' s dry food from his bowl, who did not mind at all because she hand feeds him her food too.
Thank you
好靚、色香味也肯定美、睇到想食也、多謝師父分享制作過程。
เชฟไทยหวงสูตรมาก...ไม่บอกหมดแบบนี้
ทำคลิปหลอกให้หลงทำตาม แต่ไม่ใช่..
ขนาดฟังไม่ออก..ยังพอเดาได้..ขอบคุณมาก😍😍😍😍
炸芋角是我喜歡的點心。師傅你講解清晰。而且製成品好靚。
謝謝！加油，您一定可以成功的。在家里做，剛炸好時，那種感覺是最好的。👌您覺得視頻好的話，可以分享給自己親朋好友，謝謝您留言互動。
謝謝分享教學製作🎉🎉我照著做，得出心得，主要是要把油溫控制好，才能炸出蜂巢樣。
你好！配方好，主要靠油溫控制，謝謝分享！
Thanks for your captions in English language of the ingredients.
真心的感謝師傅教導。學益良多！
好靚，多謝師傅分享食譜和貼士!!
ive always ordered this at a Chinese restaurant, and never knew what its made of, ITS SO GOOD!!!!!
Thank you
師傅好好人，有問必答👍
多謝師付分享，好多酒樓已沒這種點心了。望師付能传授更多的小食做法。
您好，講對，傳統點心漸漸退却，我們80年代從事餐飲工作，所以有些東西有所記憶，盡量吧。
師傅見到你的美食就流口水.
Me and my mom have been watching your videos and everything looks delicious! Keep up the good work! We're hoping to make your dishes soon!
你好！👋謝謝你！
力/fiN
I love all your videos. Best cooking channel on the youtube. You are a very talented top chef!! wish I had a grandad just like you =)
Hi ,thanks a Iot for your support.
师傅您好。您系我看过做芋角视频中最专业的做法，👍。多谢分享！80年代～90年代初期，我都经常在宏图府，玉堂春暖饮茶。2016年重返所谓的新白天鹅，住了一晚。同以前比是云与泥的区别。👎👎👎冇得返转头。
你好！謝謝你收看，80年代至90年代尾，我還在白天鵝工作，后來移民美國生活。謝謝分享！
@@WhiteSwanCuisine 在紐約做？
My last name is 'Eng' - It first looked like you were asking more me and my family to join! (*Eng Subs*)🤣🤣
Woo gok is my favourite dim sum item!
多谢师傅的回复，效果非常好👍祝福你父亲节快乐🎉
你好！謝謝你支持！
真的不错，谢谢你，朋友，我是德国很多年都没有吃到，那一年去了美国拉维，他们说，那里有2家餐馆，饮早茶不错，结果就是一家有芋角，一家没有。
你好！感謝你收看！德國那邊生活環境好嗎？
德国这里环境很好，就是想饮早茶和吃粤式点心难
@@xinhe3531 去汉堡吃吧！临近火车站那里，出品说不上非常非常正宗，也不一定有芋角，但矮子里挑高个啦！别要求太多。在欧洲，正宗点的可以去英国，那里香港人多，他们就会吃🙄🙄
在美国吃中餐应该去加州， San Francisco, Los Angeles 中餐太赞了，绝对不输国内
@@WhiteSwanCuisine 杜师傅在美国出入要小心，现在美国亚洲人比较不安全。我是2020年1月1号离开美国的，以前在 Nashville TN, 现在住德国
芋角係我自細到大最最鐘意食嘅點心 😋
你好！也是簡單的。謝謝！
杜師傅廣東話好正中!👍
你好！我是在廣州長大的，謝謝留言。
@@WhiteSwanCuisine 我父親生在番禺曾在廣州工作現已八十多歲!
Dumpling very delicious...wish you success and be healthy always
Thank you
@@WhiteSwanCuisine you're welcome wish you success always
謝謝杜師傅， 看上去容易，做起來比較困難。
你好！其實不難的，關鍵兩點，選好芋頭，好配方，絕對成功的。
睇到流晒口水。記得留番件比我呀！多谢分享！記得以前的老師父係唔会教人只有带埋落棺材。好多美味的小吃已经失傳了。好可惜。
你好！謝謝收看！假如你是做這一行，時至今日，仍然有相當部分中老年人抱著這種陳舊的觀念，所謂要保護自己。社會很難有進步。，
整得好靚啊，解釋得非常清楚，好開心有緣跟你學習🙏 我下次都試試做💪仲有師傅把聲很溫柔👍
你好！感謝您收看，有緣在這個平台相遇，彼此互相學習交流，多多指教。
Beautiful woo gok, prepared with obvious skill. Also, a very instructive video. Thank you.
哇, 好靓啊! 简直系艺术品.
您好！多謝，歡迎留言互動。
Wonderful video..tku for the Eng subs!!
Thank you
剛剛發現您的頻道。試過一些點心十分滿意。多謝解釋清楚，唯有試過幾次做芋角，都冇辦法做到蜂巢狀。
你好！謝謝關注，首要條件，選好輕身澱粉重靚芋頭，按照我配方操作，一般無問題，假如吾起蜂巢，將油溫調低或加少許豬油，一定成功。
你好！加点臭粉可起絲或baking soda，但因唔想放化学物质，跟着你的做很好吃，试了几次但起不了蜂巢，怎办呢？
Thanks for your details.
蜂巢芋角，我最喜欢的点心之一，可惜近十几年已经吃不到了，广州好多酒楼都无这款点心。今日睇到昔日白天鹅的大厨亲自出马，好开心啊，睇到流口水。想请教，可唔可以用牛油代替猪油呢？
你好！非常謝謝你！用牛油量可能加大些。
很美的蜂巢狀
加知識，多謝師父
整得好 靚
Thanks for the best of luck.
做得好靚呀💪🏻多謝教學分享😋
斤两有保留，识做地师傅睇的出哩个斤两有问题
勁呀師傅👍🏻睇到流口水
師父勁呀！我試過其他食譜都失敗，下次試吓你的食譜先，多謝分享🙏🙏
您好！感謝收看，按我配方做再選好靚芋頭，效果一定讓您滿意，歡迎你的留言互動。
靓芋头的标准是不是要够粉呢？
🙏🙏
跟着师傅的食谱，做出来的芋角味道非常好！经过我不断调整油温，增加芋头团里的猪油量后也只能炸出一点点的蜂巢。我怀疑是澄粉的吸水量的问题，因为每个地方的面粉吸水量不同。下次我尝试把水量减少，也许能炸出蜂巢来。
你好！芋頭靚的話，你主要豬油調整，如果蜂巢不夠，多放些油，一定成功的，加油。
@@WhiteSwanCuisine 好的，我会继续努力的！谢谢师傅的回复~
放臭粉比較有蜂窩.澄麵正常來說1比1～油溫是關鍵
What a genius.... pure craftsmanship
請問師傅，這個芋角能夠做好之後凍起來，要吃的時候再炸嗎？謝謝
Now you have English Sups Thank you
Thank you
我今日試造合桃酥很好食
開心分享您成功喜悅，謝謝你留言！
👍👍 哎哟不得了…… … 师父好厉害O看起来好脆好美好可口O…… 看了口水直流…… 👏👏👏棒棒哒
你好！謝謝你支持！
Very beautiful
Thank you
口水流不停！讚讚讚！
有料到👍👍👍
師傅：我今日加咗白油之後，非常成功，太開心啦！顏值高又好食，比起酒樓的出品毫不遜色，太感謝你啦🙏👍👏😋
功夫不負有心人，您成功我也是非常開心，繼續加油。
師傅請問一下橙粉是什麼粉
@@曾柏根 澄粉是小麥粉 沒麵筋成份
你好，請問白油系咩油？起酥油嗎？
師父分享得十分淸楚多謝🙏👍
謝謝你留言互動！
Hello...I wondering if you can help me? I used vegan butter, did the chopsticks test, used the thermometer so I can get 160°C temperature and it still not hairy. I don't know what this did wrong here. Please advice. Thank you for your help and time. I appreciate it.
HeeIIo ,it is recommended to use Iard There is a difference between taIIow and Iard oiI, and the amount shouId beincreased.
@天鵝美食 White Swan Cuisine ok...I will increase the vegan butter that I will be using. Thank you
My favorite dumpling. Thanks for sharing.
Beautiful, my favorite.
Thank you
Supper beautiful and look delicious
Thank you
好靚，多謝師傅
呢家嘢正🎉🎉🎉🎉
好靚的芋角👍
師父教得很詳細。謝謝
师傅，可否教点整沙翁？
你好！會做的，遲些，這個比較簡單易做，很多人喜歡，謝謝你留言！
Chef may know how much lard added in
Hello.there is arecipe inside.
Am from Thailand......❤
多謝分享，請問我可以多做些放在冷凍，想吃時再拿出來炸，不知出來效果是否一樣嗎？謝謝
你好！冰箱可放3天左右，如皮可以的話，隨時隨地炸品質是一樣的。謝謝留言！
虽然我的也不起丝，但是这个食谱是我做出来最成功的，起码外皮是脆的，只是不起丝。
我看了杜师傅对其他朋友的回复，不起丝的原因有两个，第一，要新鲜的芋头，我买的是包装雪藏芋头，第二，或许我需要加猪油量。还留了一点，下次加猪油再试试看。
用新鮮靚芋頭，油份夠一定起蜂巢。
Hello Joy 新年快乐。 你很漂亮。 我想更多地了解你。 让我们在 TH-cam 之外更好地交流。
Markwisa33 🚯🚷...？ 🙏
我把我的LINE ID发给你了🚯🚷
This is one of my daughters favorite for dim sum. Looking forward to making it. Curios. Everything is best when fresh but can they be frozen and fried at a later date?
You can put it in the refrigerator for two days before frying
多谢🙏教道有方。讃👍👍
杜师傅，可以教一下鞋底饼点做吗？小时候有得卖，现在回广州都唔见到有得卖，好想吃啊！谢谢！
你好！有機會，可以的。
好美，感恩🙏
整到貢。請我食一个可以嗎？老友記！👏👏
你好！謝謝你捧場！無問題。
Do you have second name in English language .
谢谢师傅的回复
如果加小量臭粉會唔會效果飛得靚啲
你好，芋頭靚是不需要加的。
Can use white shortening ? Same quantity the pork shortening
it shouId be ok
師傅你幾時可以教做粉果？在期待🙏🙏
多謝互動，有此計劃，遲些會推出。希望繼續關注。
@@WhiteSwanCuisine 我會繼續支持你的，你的出品好有水准，好開心看到你的視頻👍👍👍
Thank you for your video
Thank you
成排黑字幕擋住鏡頭睇唔清過程。
Hi, just wanted to ask if can replace lard to cooking oil or shortening, thxs
ok ，Thank you
师傅你好，我有个问题想请教你。为什么炸好的芋角会粘住个炸勺，好难出。前提我炸之前已经将个勺过热油来
你好！家庭用一個有孔的勺，歺館用一塊不鏽鋼有孔用具，不要用網篩。謝謝！
Thank you have little English make me can cook
Thank you
Funny video. How can we complete this wihout the receipe fir the filling?
Taro dumplings' filling can be substituted with fried dumpling ham sui gok's filling: th-cam.com/video/-as2iQheBJg/w-d-xo.html. I will be making a new video in the future on taro dumpling filling. If you haven't subscribed and turned on notification bell yet, feel free to do so. Thank you!
Select CC
Select translation by CC
English subtitles please
多謝分享👍🙏 外形好靚😋
你好！謝謝你收看。
大師傅👍👍
你好师傅 请问猪油能否用黄油/牛油来代替？
你好！豬油效果好，其它可以嘗試。
Your taro looks scrumptious even has no lard on this recipe . However I have seen so many recipe using lard. Any different between using lard and no lard ? Please explain. Thank you
Of course there is lard, check the description box
@@allesuye2551 thank you so much or your good eyes and respond :) Somehow I did not see although I have been looked every where ;-D
i just wonder. what if only i have a frozen taro? is it working same way on the receipe? or keep in the fridge bit longer ? thanks for the amazing video! and english subs!!
The most importat thing is to choose beautifuI taro，Thank you
@@WhiteSwanCuisine so frozen taro is not working??
英文字幕蓋後面字！
看起来很棒!
你好！謝謝收看。
You are the best!!!!!!!!!!!!!!!!!!
感謝🙏🏻分享
漂亮👏👏
多谢🙏！
可以一次过做多多 放冰箱吗？
Freezer 可以吗？
你好！做好放在5攝氏雪櫃兩天可以，不建議放急冷櫃。
Nice !
In restaurants you usually put 臭粉?
不需要放臭粉 😊
THANKS FOR GENEROUSLY SHARING ALL THE AWESOME FOOD AND HOW TO PREPARE THEM. THANK YOU GRAND MASTER CHEF!
Thank you
Always wondered how you get the fluffy crunchy outer skins ....yummy ....😋🤩👍THANKS for sharing 🙏