ฝัง
- เผยแพร่เมื่อ 4 ก.ค. 2024
- The fourth round of Chinese New Year food: fried Sesame balls! dad will talk about the cultural background of Sesame balls, the difficult frying technique and oil temperature control!
homemade not good as restaurant, so don’t be serious about sharing.
Google translate english subtitle has been added!
#Sesame_balls
Sima scale: 1 catty = 16 taels = 604.8 grams
00:00 introduce Sesame balls
02:32 Ingredients for Sesame balls: 1 catty of glutinous rice flour, 6 taels of sugar, 1 dollar of baking powder, 1 dollar of baking powder (food powder) 1 dollar of water, 10 taels of sesame
Method: mix all materials and mix well
Dip the well mixed dough into the sesame seeds
The surface of the dough is covered with sesame seeds
09:30 Frying Sesame balls
Method: Put the dough in oil (oil temperature 100-110 degrees)
Wait for the dough to float on the oil surface to slow down the fire
Press the dough with a fryer to make it swell
After frying to the proper size, the fire will turn the dough into golden brown
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![[傳統賀年小吃] 煎堆碌碌 Deep Fried Sesame Glutinous Rice Ball](http://i.ytimg.com/vi/FacJ05_Lv3c/mqdefault.jpg)
睇到我喊，諗起爺爺生前都係咁樣整炸煎堆，都係咁樣用秤砣來秤份量。一直好想整返，但爺爺有腦退化已經無能力教我。好多謝你同你爸爸。加油，繼續做多的。
睇見都流口水👍👍👍 正😋
師傅講解，簡單易明。
多謝师傳詳細講解！令我學會做煎堆。唔該！
師傅好叻!! 講解易明! 👍🙏
多谢师傅，一生受用，谢
師傅，我鄉下起房上樑就如你所說，要拋煎堆😊😊
好正👍
Very informative!👏👏👏
感恩！
师傅好厉害😃
Thanks for sharing! Yummy
看見都流口水
多謝分享
Excellent Job!
多謝叔叔！
Amazing!
好好食
支持
加油
用旧款砰好靓
我地中山龙都的大煎堆👍
我地乡下新屋入伙必不可少。
Top dim sum 👨🍳 👍👍👍🙏💝
師傳，你可否做一次咸煎堆？這是我回憶賀年食物!
多謝師傅🙏🏻
多謝你支持呀
JC製作 在台揮手👋🏻 你同爸爸加油 對異鄉的我好有幫助，可以靠自己解鄉愁❤️😊
@@ytchoy8359 多謝台灣嘅朋友！
太好了，謝謝
早期台灣很多路邊攤在賣這個~我們叫做芝麻球~裡面會包紅豆~從小很愛吃~現在比較少人賣了~謝謝分享這個食譜可以自己做~回味一下小時候的味道^^
朱師傅好
Thank you for your clear explanations.! Excellent Job!
好野👍👏👏 100 分
多謝師傅，我好鍾意食煎堆㗎！
睇住佢漲大好治癒
yes🥰
👍👍👍
Thanks for the receipi. is it possible too Write the receipi out in Engelish in all of the video's in the discription?
嘩，隆都老鄉大涌沙溪👋
我喜歡水晶餃,腸粉,煎堆,蝦餃,燒賣,好味！ 全部都好味 ,我希望天堂也有廣東茶樓嗎？ 最好不需排隊等候.
中山石岐話音❤️
yes
个镜头一真闪来闪去，闪到眼花。
我啱啱都做咗，马来西亚版本嘅煎堆 ❤
犀利呀！
睇住煎堆脹大好想食呀⋯
好鍾意睇師傅整點心， 簡單易明！
1
可否下集製作油炸鬼呢？
可不可以教一下鸡仔饼，师傅
師傅你好! 可以教做沙油炸鬼嗎?
我試了很多次，都是失敗收場。始終找不到竅門！！
👍
👍👍👍👍😄😄
師父點樣可以炸到通心
我都係中山人✌️
Mr Chef ("Dad") is cute and a master in the art of dimsum. Very informative as well! 煎䭔 became cute and lively here and looks delicious...no longer just loose rice flour. 䭔 is an appropriate choice for its name. I wonder who gave it its name?
Thanks for sharing. This video is good to watch...😀.
出鑊煎堆 隔夜义燒包
师傅好有心子细教学，只可惜落锅炸时个镜头好多时都俾个手遮咗
用糖粉得嗎？
introduce gr or cup and spoon easy for follow morethan used simascale
请问大师傅:点解我每次炸煎堆都爆裂?多谢
中山亚伯，炸煎堆不是要用生熟粉咩？
What is the equivalent weight of 1 dollar of baking powder in grams?
个人觉得麻团好食过煎堆， 都系糯米粉做成，中意软糯口感 里面d红豆馅好香滑
想請師父教做油炸鬼，我睇過好多片都不成功
可以兩或錢轉換成克？
好
師伕你好
吾知点解煎堆放多一两个钟以上就变硬了何解
跪求鮮竹卷！！
我從來不加 soda 粉, 靠技巧, 個個食到連唎都吞埋。😂
有冇秘技令炸出嚟煎堆come擺啲，炸出嚟好快就凹咗塌咗，但出面街賣，可以成日都圓
最後要大火，扯乾D油
師傅你用凍水？大部分用滾水，那個效果好。
我也是同样的问题，不知道有什么差别
犀利！請問點心師叔叔是不是五邑或台山人啊？口音好親切
可能係中山人😂
師傅好嘢👏，師傅係咪巳退休了
因為疫情無工作好耐啦
@@JCPostVideo 大把人睇，做TH-camr，片頭最好提人開CC字幕
JC，㩒佢扁左會漲返，重複做佢會越黎越大
yes😅好似有其他意思咁😂
Ingrédients s'il vous plaît
師傅教的煎堆我做到了，好正呀👍👍真好吃😋謝謝你無私分享😃
嘩，一定好好食！請問師傅係咪中山人？
yes
沒有有称一兩即幾克，還有是十六兩称還是十兩稱
祖師爺
什麼是一斤一錢都唔多明(即係多少grams 呀?)
司馬秤：1斤=16兩=604.8克
有芝麻的叫麻球，没芝麻的叫煎堆。
可以帮忙换算回克数吗
糯米粉 600g
砂糖 225g
泡打粉 3G
疏打粉 3G
水 370ml
請問白芝麻要先抄熟嗎？
因為係市場買既芝麻多數未抄熟
唔使呀
要生芝麻，熟芝麻容易炸焦颜色不美
油溫 100-110 度
是 C or F
🙏🙏🙏
C
口水多茶
看你们的节目还要去单位转换，什么一两一钱。
誰懂斤両錢呀,改克啦...又不是秤中藥 🤣🤣
Thank you for the recipe. I am confused how much baking soda and baking powder to use. How much is 1 dollar in grams?
Baking powder 3.75 gm and Baking Soda 3.75gm ( 一钱 = 3.75gm)
@@mwsiew7696 Thank you.
I finally had success with making the pastry for Ham Sui Gok using this recipe. For my scaled-down version, I used very very little baking powder and baking soda. I am so happy as they were very light and crispy.
Can you please tell me the ingredient measurement in English please? Thank you!
@@LoanPham-qi3kx I initially had soooo much trouble with the list of ingredients.
The written list in Chinese is different from what was demonstrated in the video and also different from the description.
Here it is:-
According to the chef, this makes about 20 depending on size.
1 Catty/ 604.8g Glutinous rice flour
6 Tael/ 226.8g Sugar
1 Tsin/ 3.75g Baking Powder
1 Tsin/3.75g Backing Soda
10 Tael/378g Water - adjust accordingly
Sesame seeds to coat balls
I would reduce the quantity just to be sure you can get the dough and frying technique right. I would not call myself a novice in the kitchen but the recipe took a few attempts. I modified the recipe and added lard, minus the sesame for Ham Sui Gok which was near enough for my liking to restaurant quality - I cannot say for my Sesame balls though. Would be interested to see how you get on.
the ingredients measurements don't make sense, how could it be 1 dollar of baking powder and 1 dollar of water? and what is a dollar?
Google translate
Cus they use Chinese/ Cantonese direct translate to English. Not really mean money dollar lol😅
It’s very hard to follow recipes..the measurement is not in kg. cups tbsp. etc.. I don’t watch this..
师傅系中山人？
yes
F
個個扁扁哋！曾經聽人講再好嘅廚師一旦到咗六、七十歲之後，料理嘅水平一定不如以往咁好！我諗係大腦開始遲鈍嘅結果。
请直入主匙
师傅系唔系广东中山人？
yes
师傅亲切的口音是珠海吗？
中山
@@JCPostVideo 谢谢🙏无私的分享！
Dear chef your father is really a professional very traditional excellent Hong Kong or Canton dim sum chef!
We are lucky we go to school or learning directly from HongKong chef that I sponsored them with entire family USA 4 Green Cards! Cost me ton of money to get them 25 years ago!
He was not willing to share his experience for me!
Now they all has happy lives in Philadelphia!
Your father the knowledge and commercial Dim Sum culinary skills is
Really the top!
He learned from hard way! He is willing to adopt the new way of ingredients to making Dim Sum from old fashioned way to adopt changing and improving easy way to make Dim Sum for house wife!
If he learned from HongKong or 廣州!
According to his age if he started very young he must get up 2 to 3 am! Taking bus train and ferry to go to work until may be 4 to 6 pm every day for six day!
Today no kids are willing to take such work that is no life for them!
Plus you really a great person to help your Father share his marvelous Dim Sum experience for public!
God bless him and your family!!
This is excellent way to teach basic approach and adopt new wave ingredients!
Both 加油 更充多謝兩位
From Master chef Joseph Poon 潘國強上 謝謝在心中 www. Josephpoon. com
Your father is from old days Dim Sum chef because he still using Chinese measurements! Using
Leung , Chin, Qun. 用 兩 錢 斤 old Chinese chefs do that!
Your dad not only demonstrates this dim sum. He also shares so many of his story . Please use kilogram 😅😊🙏
，
The public mallet proportionally spot because chicory sadly beam under a educated wood. small, hard television
做个点心废话连篇！
👍👍👍