Hi Sifu Da...im from Malaysia..been followed ur chanel. love the way u teach making dim sum .not complicated...wil try ur tis wu ko...thanks for ur teaching
Your cooking is very good, clear in details and look crispy delicious... I will be here to support you ! Wishing you a pleasant evening and stay home stay safe to create more wonderful delicious here... all the best to you ! Take care !
Da Ge, l just come across your channel and it was so addictive to hear your soothing voice and watching you cook with your heart. I subscribe straight away. Hope you can made yutiao. I tried so many receipe and all taste like bread. I give up making.
Thank you so much for your recipe. The taste is excellent, but I think I'm not controlling the oil well enough because mine doesn't really have the wispy texture :( Can you kindly let me know what temperature you fry them in? Thank you again.
WOW!!! So beautiful and wonderful" How to make Taro Fuffs/ Wu Gok". Perfect Presentation good create good taste mouth watering good texture tender crispy nice color successful results professional cooking shows my favorite Dim sum.Thanks a lot of recipe by the great Chef Dai... your dedication and hard work that will be appreciated God bless you and your family always with Good health Good luck and happiness 🌷❤️👍😘 Love and Stay safe in New Year 2021
Hi, your recipe is delicious, and the pastry is very crispy, just like the restaurants. However, I am getting only a little honeycomb structure. What am I doing wrong? Thanks.
@@Da-Kitchen Thank you. The honeycomb is slightly better after resting in the fridge for 30 mins. I was thinking of adding 1,5g of Baking Powder and 1.5g of Baking Soda to the pastry in my next attempt. Do you think this will help? I have eaten too much Taro puffs, so I will try another of your recipes. LOL
Dear Chef Da, I just completed the yam dough and it is quite wet. I follow the ingredients exactly as yours and kitchenAid mixer. Can let me know what to do? I am refrigerating overnight to do tomorrow morning. Seek your assistance. Thank you
Hi Da哥 I tried to make it again today and it turned out much better it was much more consistent!! the dumplings sticks on to my strainer. do you have a suggestion on how to remove the dumplings from the strainer?
Great vid, subbed. Can I use something else if I don't have wheat starch? Also, why do you put in a third when frying? Is it to stop the puffs from floating up?
Dear brother Da, I like this dim sum so much and unfortunately if I want to eat in a Chinese restaurant most have more than drive for 3 hours, so I would like to try make. Can I make wrap today and keep fridge and make the dimsum tomorrow? Thanks Lili
您的食谱是我用过唯一一个成功的食谱，谢谢您的分享
为详细解析点赞，一定会试做。
达哥你好，今天我依照你的教學做了我人生第一次的芋角，非常的成功，朋友都説可的比上酒樓，怪不得迖哥所說學會了可以創業非常感謝你的無私教導，太感謝达哥感恩，感恩。
謝謝達哥的分享、講解的非常詳細、以前照著別的食譜做都沒一次成功、現在看了達哥的視頻、感覺信心滿滿。
Hi Sifu Da...im from Malaysia..been followed ur chanel. love the way u teach making dim sum .not complicated...wil try ur tis wu ko...thanks for ur teaching
很高兴有广东点心上传, 我也是做点心的, 希望达哥你越做越好, 传统行业少人做了,
大哥你的教學太好了 終於看到視頻芋頭起酥 謝謝你😊
达哥你好, 这个做得很成功, 有赞
谢谢达哥，今天我按照你的配方做了，非常成功而且好吃，前几年我做过硬邦邦的又不好吃，谢谢你，祝你和你的家人新年快乐，万事如意，恭喜发财。
好厨房👍 👍👍👍
老师，非常的谢谢你，非常的美观且又好吃😋😋😋🤗🙏🙏🙏
达哥，岡煮了竽角非掌满意。謝谢你的分享。
Your cooking is very good, clear in details and look crispy delicious... I will be here to support you ! Wishing you a pleasant evening and stay home stay safe to create more wonderful delicious here... all the best to you ! Take care !
very good recipe, like the one I ate at restaurant ! Thanks for sharing.
每次去茶楼最爱吃芋角。没想到这么多工序！自己就不试做了！太麻烦。下次要怀着敬畏之心来吃！😂
👍👏 很好吃的樣子！
最喜欢的点心之一,谢谢你
哇！ 最喜欢吃的一道点心。 感恩师傅
Wahhhh!!! tempting
你做的美食非常有水准
Thanks chef! Keep making the good videos 👍
看Da哥做點心覺得很Relax 😊😊
太棒了🌟👏
比其他煩復的 这是最佳的指示與做法 多謝提点
Thanks a lot for sharing the recipe. The most successful wo kuk I ever made!
谢谢达哥无私的分享！
今天剛做好。曄！頂瓜瓜！比酒家還酥脆。謝謝師傅
谢谢分享和指导。很喜欢芋角可是吃素，餐馆没有素馅的，这下可以在家做了，再次感谢！
I love to eat this and I think this is the best recipe that i ever seen. Will try with chicken 🤗
感覺好正贊
谢谢你.老师你教的好感恩🙏🙏
今天看了您的視頻才知道芋角外面那層酥花不是另外裹上的一層外皮。👍🙏
達師傅，
你好，剛剛做好，很酥脆。跟你炸的程序，逐少放入油中炸，是做到的👍🙏
Very clear cooking instructions and recipes. No problem for beginners. Well done chef 👨🍳
谢谢达哥的分享，达哥教学很清楚和细心。
太专业了，非常感谢！
謝謝您，我改天也來做做看，
👍
谢谢你达哥，新年快乐，身体健康。
谢谢大哥的分享
达哥你好 这个我最近弄到材料也做了 很酥脆 谢谢分享
谢谢你，祝福父亲节快乐🎉🎉
这是我妈妈最爱吃的点心😋
Da Ge, l just come across your channel and it was so addictive to hear your soothing voice and watching you cook with your heart. I subscribe straight away. Hope you can made yutiao. I tried so many receipe and all taste like bread. I give up making.
Your woo kok looks sooo beautiful.
I hope I can achieve similar results when I attempt to make them.
This my favorite food when I’m go to yam cha
Thank you so much for your recipe. The taste is excellent, but I think I'm not controlling the oil well enough because mine doesn't really have the wispy texture :( Can you kindly let me know what temperature you fry them in? Thank you again.
good channel! Thanks!
WOW!!! So beautiful and wonderful" How to make Taro Fuffs/ Wu Gok". Perfect Presentation good create good taste mouth watering good texture tender crispy nice color successful results professional cooking shows my favorite Dim sum.Thanks a lot of recipe by the great Chef Dai... your dedication and hard work that will be appreciated God bless you and your family always with Good health Good luck and happiness 🌷❤️👍😘 Love and Stay safe in New Year 2021
谢谢你哦！超级棒！
Fantastic
請問可以不放豬油嗎？
很详细，很棒
Thank you!!
Hello...is there anything I can subsitute the lard with margarine instead? Thank you for your help
达哥…你真的好犀利，跟住你做真的会成功嗎？我怕会失敗喔！
Hi, your recipe is delicious, and the pastry is very crispy, just like the restaurants. However, I am getting only a little honeycomb structure. What am I doing wrong? Thanks.
@@Da-Kitchen Thank you. The honeycomb is slightly better after resting in the fridge for 30 mins. I was thinking of adding 1,5g of Baking Powder and 1.5g of Baking Soda to the pastry in my next attempt. Do you think this will help?
I have eaten too much Taro puffs, so I will try another of your recipes. LOL
感覺這個是高難度（謝謝分享）
Dear Chef Da, I just completed the yam dough and it is quite wet. I follow the ingredients exactly as yours and kitchenAid mixer. Can let me know what to do? I am refrigerating overnight to do tomorrow morning. Seek your assistance. Thank you
Hi Da哥 I tried to make it again today and it turned out much better it was much more consistent!! the dumplings sticks on to my strainer. do you have a suggestion on how to remove the dumplings from the strainer?
很详细
达哥 菜浦是用甜的还是咸的比较好啊？😮
我好久没有吃这个芋角
Very nice 👍
老师你教的好 最爱吃的点心😋 很酥脆 谢谢分享
請问迖師父, 可以用什么来代替猪油, 家人不可吃猪油, 谢谢, 感恩
达哥芋头不要洗吗
with what can i replace the taro?
Bravo 👏👏👏
达师傅，又是我，来自马来西亚。 昨天把材料换成素的，今早炸来吃，很酥脆。 我住的地区没有卖素点心，已经很多年没得吃港式点心了。感恩达师傅视频分享， 让我这个素食者可以在家做素点心给家人吃。好开的啊。 达师傅可以指点我为什么炸出来的芋角不起花吗？
达师傅，我有放牛油，和橄榄油，没放猪油。小孩子是吃蛋奶素。
感恩达师傅回复。真的很好吃
你好！Da哥，我這邊很難買到新鮮的芋頭，請問急凍的芋頭是不是很難做到這種蜂巢效果？
Amazing!!! Please upload chicken feet dimsum...i want to know your version?!!
达哥你好，最近看了你的視頻，感覺上港式料理在材料上面很講究，也有點複雜，但是又很學⋯⋯
@@Da-Kitchen 大哥 我一直看你视频很喜欢 ，你能不能上传一个关于香辣辣椒油制作方法，酒楼版 或者家庭版都行 谢谢
謝謝您
你好達哥沒有豬油可以全部用黃油嗎？
@@Da-Kitchen 謝謝回覆，祝happy new year ！
请问你这个份量可以做几个芋角？
thank you chef for showing me this taro recipe.is my favorite .i ate this few days ago in KL Rest hong kong /very good
tq
Great vid, subbed. Can I use something else if I don't have wheat starch? Also, why do you put in a third when frying? Is it to stop the puffs from floating up?
达哥 你好 请问一下为什么我炸的时候会散掉 是油温问题吗
Dear brother Da, I like this dim sum so much and unfortunately if I want to eat in a Chinese restaurant most have more than drive for 3 hours, so I would like to try make. Can I make wrap today and keep fridge and make the dimsum tomorrow? Thanks Lili
@@Da-Kitchen thanks. 🌹🌹🙏🙏🙏
达哥你好！特别喜欢你的视频，技术太熟练了👍想请教一个问题，什么叫菜脯？
@@Da-Kitchen 谢谢🌹
謝謝你的分享！請問這個食譜可以拿來做佛钵飘香嗎？謝謝你
請問達哥，我可以把芋角都包好第二天要吃的時候再炸嗎？謝謝您。
@@Da-Kitchen 非常感謝🙏！
為什麼我炸時沒有蜂巢？
你好！請問為何澄麪又90又30,和豬油又要黃油兩樣油嗎？可否少一樣油,請解答！谢谢！
達哥 ，請問我做的芋角為什麼沒有蜂巢.
Good recipe
這倉庫在哪？你就稍微耐心一點
您好请问只有芋头可以起花嘛 其他的比如土豆可不可以代替？
我刚刚照着别人的方子做了一个，没成功。看了你的视频后，我觉得靠谱。我想问一下，澄面多和少怎样影响成品？另外芋头有小颗粒在面团里，有关系吗？如果用黄油代替猪油，可以吗？
👍👏
达哥好！澄粉可以用菱粉代替吗
师傅为什么我做不能有蜂窝
达哥,我做了芋角, 但無一絲絲的蜂巢, 我已經很慢的放下油中, 但都起不到一絲絲的外表, 是否油油的問题呢希望賜教.
你好，可能是材料或者配方方面出了问题，具体也很难讲得清楚，因为我真的没有看见你怎样操作，但是达哥的配方和做法绝对是毫无保留的，只要慢慢练习一定会达到酒楼的水平👍
多謝达哥回答, 我是用了培根油加黃油, 不是用豬油, 請問會否是問題所在呢？
请问包好的芋头（未炸）可以冷藏（多久）？等要吃的时候才炸？
你好，我们在酒楼做也是过包好后放入冰箱冷藏一个晚上，再拿出来炸都是可以的
@@Da-Kitchen 没想到您会回复真的很感激！会继续自持您的频道 😊
达师傅，和你分享一个糗事。 我昨晚用小型打蛋糕的mixer（搅拌机）搅拌芋头和澄面粉，结果整部机烧坏了。哈哈哈！ 老公回家说，你的搅拌机这么小，怎么可能打得动这么重的面团。我说可以动，只是到最后motor烧坏了. 哈哈哈
❤
达哥你个芋角好好味道！但系点解我炸唔到你咁松化？系唔系因为油温嘅问题？
@@Da-Kitchen 是否慢慢的放去炸？油温几多度啊？
Thanks!!!
您好，請問您這個芋角的做法，芋角皮不放豬油全部用黃油行嗎？謝謝
落嗅粉吗?