牛牛饅頭臘腸卷 | Cow Chinese Sausage Steamed Buns

牛牛饅頭臘腸卷 | Cow Chinese Sausage Steamed Buns
材料 Ingredients (4pcs)
中筋麵粉 300g All purpose flour
酵母 3g Instant yeast
砂糖 30g Sugar
牛奶 160g~170g Milk
油 6g Oil
蒸約12分鐘
Steam for 12 Mins
麵團份量配比coloring dough ratio
原麵團 215g Base dough
肉色 20g Skin(紅麴粉 Red Yeast Powder)
黃色 50g yellow(黃梔子花粉 Gardenia yellow powder)
黑色 15g Black(竹炭粉 Bamboo charcoal powder)
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本人原創影片，禁止任何盜竊和搬運，二次編輯和重新上傳視頻到任何平臺，請尊重原創者！！！
Prohibit unauthorized theft, secondary editing and re-uploading of videos on other platforms
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#牛年#臘腸卷#新年快樂

[@tingyotwinkling2228]

好逼真啊！看封面的時候還以為是只超可愛的陶瓷牛公仔🐮 你太巧手了～看到最後那一幕，想必在成功到來之前一定嘗試了多次，謝謝你的堅持和恆心，才讓我們見證了如此美好的作品，加油！❤️😊 祝你牛年萬事順遂，大吉大利！🍊*⸜(๐॔˃̶ᗜ˂̶๐॓)⸝*🎆

[@GrandPatisserie]

謝謝你看到影片最後，是失敗了很多次，才能做出成品😆

[@twinsmomee5355]

The cow is really cute!! Thank you for giving us a very detailed steps to make it 😍😍😍😍

[@misawon]

Thank u for your recipe, buns so soft and sweet

[@sarimu8761]

这是做來擺設用，以增今年屬吉祥牛的氣氛，是嗎？作品看了，令人愛不择手，不敢也不忍送入口摧殘它！谢谢！

[@wy4553]

Omg these look like little toys, sooo cute! You're amazing

[@nicolascn2718]

Maravilloso!!🤤

[@yantiputri7880]

Apik tenan👍

[@laiseongwong994]

謝謝分享，很詳細又清晰的教學😘

[@lyn_0108_wen]

佩服版主大大，我看到一半 腦子直接放棄了QAQ

[@jianlingsun9076]

超萌的小奶牛👍

[@paolagonzalez6401]

Estan hermosos 🤩🤩

[@epz3878]

please do a dragon steamed bun..a cute one...

[@charisyoi2047]

很可愛的小牛牛

[@lesleyhsu9488]

紙棒可以改成好吃的長條餅乾棒喔！

[@minifoodies9448]

so cute love this
Happy to see u friend

[@user-pm8gi2or4f]

很可愛、紙棒如果換巧克力棒、不知撐得住嗎
之前試做過豬、就是用天然色粉、顏色都很醜、發酵後變胖、更醜

[@chanvincy5460]

真的很厲害

[@Wangzean-1827]

好可爱，我忍不住想试一试了

[@maryxu7665]

太可爱了，给你点赞👍👍👍😍🥰

[@catzass00]

These are beautiful!

[@irispeng2742]

好巧手👍👍

[@MissYinKS]

So cute!! Thanks for sharing ❤️

[@alicesylau812]

老師你好！請問這款饅頭不用發酵便可以直接拿去蒸嗎？謝謝！

[@GrandPatisserie]

要發酵到1.5~2倍大才蒸~

[@love1132cc]

👍🏻

[@ultraviolet9677]

I tried this today, it turns out soft but not smooth. It was clumpy, should I sift the flour first?

[@anajuu666]

Your chanel is amazing

[@rchen8464]

哇，这个高级呀。中国腊肠做这种包肯定很好吃

[@helenng792]

太可爱了! 请问每只小牛的生体是多少克，头部又是多少克?

[@GrandPatisserie]

請開啓cc字幕觀看~所有克數配比都有詳細説明哦~😉

[@grantsin33]

不用發酵的？而且用熱水下鍋，是怎樣做到的？

[@reno3466]

So.cute!!!

[@xiaoxuanliu4512]

请问您这模具都是什么模具呢

[@shyap20]

Hi, Do we need to proof it to double the size before steaming?

[@GrandPatisserie]

yes!!!

[@stephyding0114]

很可爱，请问做头部的面团放了这么久不回发酵吗？

[@GrandPatisserie]

動作要快啦，手速太慢就像片尾的爆笑情況

[@abc123cura]

@@GrandPatisserie 所以就是做好直接拿去蒸，不用发酵对吗？

[@minyinglee5315]

请问不需要等发酵直接蒸吗？

[@GrandPatisserie]

要發酵到1.5~2倍大

[@ivyyew9004]

请问如果不是当天吃，可以先不蒸吗？

[@GrandPatisserie]

不可以，全部蒸熟再冷凍保存～

[@91091622]

🥰🥰🥰🥰🥰

[@chinalaini.w2634]

👍👍👍🙏🙏🙏

[@Anjafinnish]

睡覺前滑手機滑了過來……虐待呀~~

[@ivyheng2000]

May I know what is the gram you use for the head and body? I tried 40g and 25g. The proportion does not look right after steam. Thanks.

[@GrandPatisserie]

Please open cc subtitles, all grams are detailed in the video🙂

[@ivyheng2000]

Grand Patisserie Aww I have overlooked part of the subtitle. Thanks you. Looking forward to your new post, always full of creativity!