Hi Michael, taro dim sum is my most favorite dish. Thanks for sharing how to make this one. Did you put any wheat flour at all during this procedure? Because I saw that you write wheat flour some part. Just wonder so I don't make a mistake by putting wheat flour instead of wheat starch. Thanks in advance.
I don't know what you done. if you give more detail . I might able to help. but please follow the step in the video. you should be fine. please try to use a netted spoon to fry. Thank you
感謝師傅分享
，獲益良多
做得漂亮
謝謝! 祝你聖誕快樂!
It looks so yummy. Thanks for sharing recipes.
My pleasure 😊.Thanks for visiting.
大师傅在家教学已经很专业，在小小的厨房里已经做得很好，我爸爸曾经也是一名专业点心师傅，可惜死得早，我没有学到什么技术，大师傅在网上教学另我大开眼界。👍👍👍👍
原來:令尊亦是前輩.失敬,我認為確有基因遺傳的,您若果要去做會有很高的悟性.我認為美食除了塡肚外.更有解煩去憂之效.有空不妨 嘗試做些自己喜歡的菜點吧!有什麼問題請留言． 我會知無不言
師傅您好！原來兩年前的視頻，爭D走宝，很開心看到這個制作，母親節試做給家人分享，未做我自己巳流口水，好吸引啊！香酥鮮美，從未有機會吃過這度菜，但就吃過泥芋鴨，祈待🤩🤩
Olivia,
預祝您成功!👍👍😊😊
昨天看你的視頻，今天嘗試做，最初没有蜂巢效果，把油温度控制後终於炸到蜂巢效果了，但没你做那麽漂亮，下次會继续努力進步，谢谢你！
ceclila !您好!很高興您已做到效果,若要做到完美仍需要深層|次了解食材的原理加上火侯的控制才可操作自如、請謹記澄面(熟,)是幫助粘連企身的作用,多了便會死實硬身,而油量是相反地起崧化蜂巢作用,但多了或油溫過低便會散^(油溫也很重要)我想強調一下我常講的話"手工藝製作-是不能瞬間煉成的"我們學藝時都需好幾年才滿師的啊!祝您下次更完美的製作,有問題請留言。
Thanks for sharing this recipe, I’ve always wanted to learn how to make the surface so fluffy and crispy, now I know.
Thank you!
Michael's Kitchen please share more tasty recipes, BTW, I love your kitchen😃
I'm glad you enjoy my video. sure I will share more quality videos with my fans.Thank you
煮東煮西，敬愛的師傅，我們老人不會看英文你再加上中文斤兩好嗎？ 很多謝你👍祝你合家安康快樂❤❤️😂😂。
請問如果用小芋頭的話，可否做到同一效果？謝！
我從來沒有試過. 可否做到同一效果這個問題無法回答你.試下也無壞的是嗎?
@@MichaelsKitchen 多謝回复
I like this woo kok yum yum
Thank you.
傅統斤兩嚟、不用加入少許臭粉都做到 咁靚較果、尤其屋企做添，師父有料到
您好!過奘了!但非常感謝您的鼓勵.
Me encanta, gracias
Gracias por mirar, deja un mensaje.
總厨炸芋角。
謝謝觀看
为什么我炸的蜂窝芋角不成型，会散开，一层一层的脱皮
是油溫不夠.請用網狀過濾器輕輕固定一下.當炸芋頭角時.是需要一些經驗和技巧.你能做到的.
@@MichaelsKitchen 非常感谢您的回复， 我会按您的指点去做。
最近發現您的網站。試過幾個菜式十分滿意。遺憾幾次做芋角都無蜂巢狀。謝謝。
Mching!您好!芋角的蜂巢狀主要是加入的油在熱量的催化下跑出來留下的空間便是蜂巢型．但如果您不喜歡太多油也可加入1茶匙泡打粉或者3克嗅粉,請自行選擇再嘗試,祝您成功!
Hii...michael. can I do n wrap it today, then keep it in chiller whole night till tomorrow morning only fry it?
I did not try that before. but I think it's a nice try. let me know the outcome. Thank you
师傅 很久沒出新片😅😊加油
Hi Michael, taro dim sum is my most favorite dish. Thanks for sharing how to make this one. Did you put any wheat flour at all during this procedure? Because I saw that you write wheat flour some part. Just wonder so I don't make a mistake by putting wheat flour instead of wheat starch. Thanks in advance.
Hi Anh,
Wheat Starch. Thank you
Thank you so much sir
Most welcome. Thanks for watching.
Liked and subscribed
Thank you!
好好味！！😋😋
多謝！🙏🙏
Hello, how long the taro dough need rest, does it need to complete cool off !? Thank you.
Hi Lien Dang,
1.Taro rest time is 30 mins.
2.Yes. cool off
Thanks
why i cant achieve the bird nest crisp? what did i do wrong?
I don't know what you done. if you give more detail . I might able to help. but please follow the step in the video. you should be fine. please try to use a netted spoon to fry. Thank you
I tried to make this recepie 3 times already but mine does not have the fluffy crispy stuff on the outside. What am I doing wrong?
very important to following the the procedure's. I don't know how you did. If you can tell more details. I may able to help you. thanks
師傅,你可教做上湯粉果,炸粉果嗎？或再次把資料放上綱嗎？
真是巧合.上湯炸粉果剛上截.明早八點上映.多謝
師傅！很多謝你！
Thanks for sharing 🙏😊😊
Sure. I'm glad you enjoy my video. Thank you.
Use how many minit to frying
About 1.5 minutes.
我按照做了,先炸了一个,非常成功,跟著我全包好炸,不知原因,沒第一個好,我錯了什麼呢？
丫P!芋角的成敗關健在控製油溫．相信您炸一個時油溫是對的,但炸大量時油溫馬上降了下來就效果不好了。不要貪多!用漏釣盛著首先放到油剛浸過芋角,看到慢々地油份揮發了出來形成蜂巢樣再放手炸到金黃色便可起了(所有食材都已是熟的．所以夠色夠熱便可).祝新年快樂!
@@MichaelsKitchen 多謝指教,希望下次大成功,今次雖然買相吾靚,但味道無問題,家人已食得非常开心,謝謝
@@MichaelsKitchen 祝,新年快樂,身體健康
师傅的摆设很靓，又要睇得，又要食得。其实中国点心很好吃，中国人通常忘记做完后没有日本人摆设得靓，所以看起来不是很高级。
多謝您的鼓勵!我仍需努力.因從一個專業廚房轉到家庭廚房來做菜有一定的挑戰.需要適應.加上這裡能買到好的合適的食材亦有很大的限制……我 盡量去刻服吧!感謝您們的支持.我才有信心走下去!
師傅你好,照足你的份量和方法,為何炸不出峰窩形状,請指正,謝謝。
蜂巢郊果是由豬油和溫度的結合做成.油太少或火太猛都會炸不出來.但油太多.太慢又會散掉.而且芋頭由於季節與產地不同.含水量亦不 等.因此請根據你現實情況分析找出原因吧!相信你會成功的！
Thank you for your advice, master chef, I will try again, regards.
@@lauwanhong 另外請注意的是（澄麵粉是控制散開的作用.落太多會很硬)豬油是需要散開的郊果,或牛油. 您搓好後先炸一小塊． 看郊果.來增加其中一樣吧!
@@MichaelsKitchen 師傅你好,在英國買的竽頭水份太多,我能怎麽辦才能炸出蜂巢效果?謝謝!
@@lauwanhong 您好!请尝试减少芋头并增加澄面(熟,)份量并增加油量(猪油),再不成的话,毎磅芋/加5克泡打粉,但切记要充份搓匀然后雪柜放一小时再取出包制和炸,先放一小块试炸,如太散便加干澄面,如太实便加猪油(任何手工产品,认识原理和经验才是最重要的、配方是死的)
The taro 2lb if after perled skin or before peel skin weight ?
after peeled skin. thanks
炸的完美無瑕
谢谢!
请问芋头两磅是几g，谢谢。
910 G.
为什么芋泥炸的时候会融化掉
是油温不足.油温非常重要.
怎么能够炸到有蜂巢状？谢谢
按照我影片的配方便可有蜂巢郊果． 第一,芋角的蜂巢郊果是加上牛油或猪油的作用.第二,油温要控制得很好350度F 落锅.保持300度F炸至完成.油温太高会焦． 油温太低会散.
is wheat starch the same as wheat flour? can wheat starch be substituted with corn starch?
1.wheat flour with gluten. wheat starch without gluten. you can buy it in all supermarkets. 2. I'm not recommended cornstarch instead. Thanks
Try to look at Asian groceries and ask them for Tang Mien flour. It's the wheat starch that you're looking for.
@@arapaimagold8088 , the wheat flour in Chinese character 澄面粉. hope it helps you find it. thanks
Can I use potato starch instead wheat?
請問点解炸竽角時，一边炸一边在溶散呢?
首先． 油溫很重要350度才能定型.然後較小火炸熟.第二.搓麵團時可能你落太多油. 第三.澄麵粉可能落唔夠． 第四.搓完後放要冷櫃一小時.請回想那方面錯了.有問題再留言
@@MichaelsKitchen 謝謝你詳細的解答👍👍👍
Michael's Kitchen 請問是那一小時是放冷藏櫃還是冷凍櫃呢？謝謝！
What’s the oil temperature?
327 度 F
Hey why does mine fall apart? It doesn't keep its shape when frying...
I found a way to keep it from falling apart...it needs to be in a netted spoon (silver kind - safe for frying).
Great! good job.
Can this be prepared before cooking and put into freezer （or put inside refrigerator ）。So that I can cook it later when I need。Thanks
Hi Shirley,
Put it in the refrigerator definitely okay. but not in the freezer. Thanks
@@MichaelsKitchen Thank you
Need to learn all the dim sum skills. :D
Let me know if any questions. Thank you
剩係自己整，都唔講用幾多份量，落啲咩料
👍👍👍
Thank you.🙏
I think you need write black pen beter than white pen because someone can not read them
you are right. dark color ink writing is easier to read.efforts are being made to improve all aspects. Thank you
我最喜歡的點心。但可惜不會做。
有時間的話． 這芋蓉值得嘗試去做.(它可做很多不同的菜、荔茸鴨一茘茸蝦等ㄣ.
现在很难找到。
請問很難找什麼呢？
Nice work, thanks for sharing your video, new friend here. please stay connected
Sure. Thank you so much. I'm glad you're enjoying it.
👍👍👍😋😋😋❤️
Thank you!🙏
👍👍👍👍👍👏👏👏👏👏👏
Thank you
师傅音乐很吵，你講话声音好小
Crytal,早期的音乐有点响亮.现在已经改进.谢谢提醒. 😊
Thanks for sharing your recipe, I really like to eat this, so yummy..new friend here , stay connected
Thanks and sure
高手、屋企都做到咁靚效果...正
@@Ching_K .多謝您支持和留言!🙏
没中文食谱
感谢您的提醒，新视频已经带有中文.
？