Chef Da, thank you for teaching me your Dim Sum Recipes. You are an excellent instructor and Chef, your techniques are masterful and beautiful. Dim Sum is my most favorite cuisine in the whole world ever since I was a child growing up in Hong Kong. I am greatly indebted to you. I will pass these recipes down to my children and grandchildren. Your humble student, Gio d'Aquino.
Dear Gio d’Aquino, Nice to see your comments on my channel!Thank you for sharing your experience and thoughts. I'm thrilled that you enjoyed my recipes! I really appreciate your support me! Best wishes to you and your families! Happy Chinese New Year!
Thank you very much.i made this recipie. It did not crack or explode. I made red bean and black sesame paste. It was crispy for many hours. Your egg tart recipie is very good too. Both recipie is the dim sum restaurant style I've been looking for!
Your channel is one of the best there is. I can tell how good a chef you are from all the scrumptious foods that you are making. Thank you sir for sharing your knowledge. I wish you all the best. You and your family stay safe.
Thank you so much for your feedback! I'm delighted that you enjoyed the recipe and made delicious sesame balls. Your support means a lot. Thanks again!
@@Da-Kitchen thanks for your alert, I appreciate! I will put a little salt in the oil to reduce the risk of having the oil springing out. Please continue our legendar cantonese dim sum skills, it is going to disappear if the real taste is not maintained and known by people. Merci !
Hello Chef Da, I’m having trouble with the 澄面粉= 43g. Hot boil water = 86g. water. Why is water is more than the wheat flour? When I pour the hot water into the wheat flour and became all watery? It didn’t become like a small dough (like your’s in the video)😱? Need help please? Thank you.
Hi there, Thanks for your comments. Based on what you've mentioned, there are two possibilities I can think of: 1. Are you using wheat starch? Wheat Flour and wheat starch are different. 2. When you mention boiling water, are you pouring it into the wheat starch immediately after the water boils? Thanks again for your support❤️
Hi Da Sifu, When I mixed the wheat Starch with boiling water. The mixture became liquid and not a dough. I had to reduce the hot water from 86 g to 45 g in order to form a dough.
@@Da-Kitchen Hi Da Sifu, I have gave you a link below as this is the brand of wheat starch I am using. Can you kind tell me which brand of Wheat starch you are using? Thank-you, and greatly appreciated. www.google.ca/search?q=wheat+starch+brand&tbm=isch&ved=2ahUKEwj46N7W2cfuAhVEAJ0JHQV6A5IQ2-cCegQIABAB&oq=wheat+starch+brand&gs_lcp=ChJtb2JpbGUtZ3dzLXdpei1pbWcQAzICCAAyBQgAEM0CMgUIABDNAjoECB4QCjoKCAAQsQMQgwEQQzoECAAQGFCKbFiNkwFg0JoBaABwAHgAgAGrA4gBohqSAQoxLjEyLjQuMS4xmAEAoAEBwAEB&sclient=mobile-gws-wiz-img&ei=nW8XYLimCcSA9PwPhfSNkAk&bih=678&biw=412#imgrc=YjkLBAJv7luECM
达哥你好, 你传承广东点心文化很好,
Chef Da, thank you for teaching me your Dim Sum Recipes. You are an excellent instructor and Chef, your techniques are masterful and beautiful. Dim Sum is my most favorite cuisine in the whole world ever since I was a child growing up in Hong Kong. I am greatly indebted to you. I will pass these recipes down to my children and grandchildren. Your humble student, Gio d'Aquino.
9
😎🙏🏻76tgu7
Dear Gio d’Aquino,
Nice to see your comments on my channel!Thank you for sharing your experience and thoughts. I'm thrilled that you enjoyed my recipes! I really appreciate your support me! Best wishes to you and your families! Happy Chinese New Year!
师傅确实非常专业。👏👏👏👍感谢您无私的分享！ 🙏🙂
达哥，你的教法非常好和容易明白，感谢你。
達師傅造福人群！每一種美㸃經過您的示範解說都可望可及。謝謝！
成功做成芝麻球，份量給得準確和作法清楚，謝謝
今天试做了，很成功，超好吃！谢谢分享。
Whether I like it or not, I always press the Like Butten first, Chef.
Thank you very much.i made this recipie. It did not crack or explode. I made red bean and black sesame paste. It was crispy for many hours. Your egg tart recipie is very good too. Both recipie is the dim sum restaurant style I've been looking for!
确实很专业，而且谅解非常仔细，也不复杂，改天试试看。
很專業，感謝分享！👍👍
感谢分享 期期都是金典
Your channel is one of the best there is. I can tell how good a chef you are from all the scrumptious foods that you are making. Thank you sir for sharing your knowledge. I wish you all the best. You and your family stay safe.
請 Da 达哥 指導怎樣做麻蓉飽，中間有芝麻流沙流出，芝麻香氣撲面。謝謝!
Da达哥, I am truly grateful for your recipe & tips. Today, I made the yummiest sesame balls, crispy & do not burst following your tips. 謝謝
Thank you so much for your feedback! I'm delighted that you enjoyed the recipe and made delicious sesame balls. Your support means a lot. Thanks again!
试着做了好几个菜品都好好吃哦，加油。希望你成为油管点心界的天花板。
今天做了麻球，外酥里嫩，非常成功，谢谢！
Uncle Da This is my mother favorite, thanks for sharing your technic, I will make for my mother, I am sure she will be very happy. Thanks a lot!
@@Da-Kitchen thanks for your alert, I appreciate! I will put a little salt in the oil to reduce the risk of having the oil springing out. Please continue our legendar cantonese dim sum skills, it is going to disappear if the real taste is not maintained and known by people. Merci !
i keep watching how you wrap the prawn dumpling(har gao)
@@Da-Kitchen if no wheat starch what can i substitute?
這是我最愛的甜點，謝謝Da哥
太好吃謝謝老師
多谢师父
太好的 👍謝謝你🙏
澄粉的作用是什么
我今天做了……好好吃😋谢谢師父
澄麵粉是太白粉嗎
不是的
謝謝你分享，Da哥👍👍
非常感谢师傅
想作广式点心只看达师傅的台。
老乡，看你的视频和你对大家的提问的回复就知道你一定是个好人😜订阅了。
Thank you very much , will try it 😍
師父你好利害呀！
请问不要猪油可以吗？就是用椰油之类
感恩分享，非常实在，留存民间，喜欢达哥厨房，谢谢
请问为什么要放猪油有何区别？
谢谢你的每一集的糕点制作
我很喜欢你的糕点视频👍👍👍
有经验教授语言清晰简单。容易上手。请问你用的 Cuisinart 磅秤在哪里买的，我在网上搜不到？
老师你好没有猪油用什么油代替谢谢
Hi, can we use oil instead of lard? And if yes how much oil do we need? Thanks in advance
赞👍
謝謝你，我再请问炸好之后能放几天？会不会变硬？
不用豬油用植物油可以嗎？可以的話是否跟豬油一樣份量？謝謝
请问达哥，不放馅，外放红糖好吃吗？
好可爱！差几下！达哥是港点达人耶！普通话说得太可爱了！
谢谢😊
达哥，很喜欢你的配方和視頻，谢谢您。请问您是那里人?家乡在那里?是香港來吗？你的点心我都很喜欢，但我还想找芝麻卷的做法，之前跟着其他视频做过，觉得粗和不彈牙，请问你有好配方可以教我们吗?
不放猪油可灬吗
請問做好可以放几天之後會不會變硬？
冇豬油放牛油得啦？
👍讚!
请教达哥，糯米粉最后不放冰箱，直接包好后放入冷冻柜3小时以上可以吗？
@@fannyliu5481 你好！包好后不上芝麻也可以行得通
Hello Chef Da, I’m having trouble with the 澄面粉= 43g. Hot boil water = 86g. water. Why is water is more than the wheat flour? When I pour the hot water into the wheat flour and became all watery? It didn’t become like a small dough (like your’s in the video)😱? Need help please? Thank you.
Hi there,
Thanks for your comments.
Based on what you've mentioned, there are two possibilities I can think of: 1. Are you using wheat starch? Wheat Flour and wheat starch are different. 2. When you mention boiling water, are you pouring it into the wheat starch immediately after the water boils?
Thanks again for your support❤️
Merhaba normal princ unundan olurmu birde sivi yag veya margarin kullanilabilirmi lutfen cvb
Da哥好，请问做好的面团可以放到冰箱冷藏一个晚上吗？
好的，谢谢
達哥，我是素食者，不用豬油，可以用什麼油代替啦！
为什么小火炸的时候看到涨起来了，出锅的时候又变小了
你好，为什么我炸煎堆还没熟，就裂开，好怕
謝謝分享.太棒了! 感恩..請问你是那兒人? 我觉的你很用心教導,有些人分享不很用心,很馬虎. 謝謝
达哥师傅，请问面团做好后为什么需要放在冰箱冷藏3小时才能制作?
我用同等分量的菜油来替代猪油来搓面团，却发现油量太多，面团变得太湿太软，后来我多加了15克的糯米粉才能得以搓成长条状。请问这样可以吗？澄面粉是否也要相对的增加呢?
達哥，改天我如果做成功我會告訴你，謝謝你的分享！
达哥你好，今天试做，真的很好吃…请问可以晚上做好，包入馅料，上芝麻，放入冰箱冷藏，明早才炸，可以的吗？
@@Da-Kitchen 哦！谢谢达哥指教….谢谢…😀
師父 這個麻團不用加泡打粉及梳打粉嗎？
Hai , brother Da, can I use shortening instead of lard and can I frozen them before frying?
你好呀, 請問我明明把粉搓圓了, 但炸出來不成球型的呢? 不停壓又不很漲大, 連做兩次都失敗,請指出错点, 順祝新年平安,
@@Da-Kitchen Thanks and I will try another time later.
達哥您好，我們很愛吃這個點心，但想請問我可做起來不要全炸，先冷藏要吃的時候再炸嗎？謝謝您，祝您每日安好。
@@Da-Kitchen 非常感謝，也祝您闔家新年快樂！🙂
香港式糖環有教授嗎？🙏🙏
Hi Da Sifu,
When I mixed the wheat Starch with boiling water. The mixture became liquid and not a dough.
I had to reduce the hot water from 86 g to 45 g in order to form a dough.
@@Da-Kitchen
Hi Da Sifu,
I have gave you a link below as this is the brand of wheat starch I am using.
Can you kind tell me which brand of Wheat starch you are using?
Thank-you, and greatly appreciated.
www.google.ca/search?q=wheat+starch+brand&tbm=isch&ved=2ahUKEwj46N7W2cfuAhVEAJ0JHQV6A5IQ2-cCegQIABAB&oq=wheat+starch+brand&gs_lcp=ChJtb2JpbGUtZ3dzLXdpei1pbWcQAzICCAAyBQgAEM0CMgUIABDNAjoECB4QCjoKCAAQsQMQgwEQQzoECAAQGFCKbFiNkwFg0JoBaABwAHgAgAGrA4gBohqSAQoxLjEyLjQuMS4xmAEAoAEBwAEB&sclient=mobile-gws-wiz-img&ei=nW8XYLimCcSA9PwPhfSNkAk&bih=678&biw=412#imgrc=YjkLBAJv7luECM
达哥 请问豆沙馅怎么弄
您好请问可以用白油代替猪油吗?因为我们不能吃猪油
@@Da-Kitchen 好的谢谢
I used to do it without filling, Chef. In China they make it as big as the moon. hahaha...
达哥，请教煎堆皮会裂开是什么原因？如何改进？谢谢
@@Da-Kitchen 谢谢达哥
达哥你会做油条吗？
@@Da-Kitchen 好期待，谢谢你
👍👍
請問什么叫澄面？用普通面粉可以吗？
给我一首歌的時候吃黑芝麻馒头焯美国香肠
Can I use 43 g oil instead of pig lard?
Can coconut oil be the solution? Especially for vegetarians.
請問可以用其他的油代替豬油嗎份量是一樣嗎
@@Da-Kitchen 謝謝，你真的是好手藝我做了好幾道點心都很好吃尤其是腸粉以前做過好多次從來沒有成功這一次就跟茶樓的一模一樣太棒了
👍
请问我不小心把水倒多了面团軟可以加点糯米粉吗？
谢谢你
单单糯米粉可以吗？因为没有那种粉
@@Da-Kitchen 谢谢
达哥 你好 不放猪油 炸出来会空心吗？
請問如果想做無餡煎堆要點包？謝謝！
里面能夠空吗？
是的，如不用猪油可以用菜油吗？谢谢
师傅。。为什么我做了过后进冷藏。。第二天他就裂开了
@@Da-Kitchen 对对。放了陷料后放冷藏。第二天就裂开了
@@Da-Kitchen 师傅你好。
会不会是因为我的皮和馅比例不对才导致裂开？。。皮30克。。豆沙20克
@@Da-Kitchen 好的谢谢你师傅
请问达哥，如果做了很多，要放进冰箱冷冻收藏最多可以收多久？是还没炸就收进冷冻还是炸好了才收进冰箱冷冻比较好？
@@Da-Kitchen 好的，谢谢达哥的答复。
Up
达哥，请问澄面粉在这配方里的作用是什么?
噳可人遡料袋
猪油:lard
盲目狂漲增肥
达哥 你没有留一手哈哈😄😄 口音是广州人
我感覺是福建口音，由達哥揭曉到底哪裡口音😀，看上去麻球應該好吃😋得閑也準備試試。達哥教學仔細不囉嗦認真回答問題👍👍訂閱支持✊️
簡直佛心來著
老师，我今天做过了，有问题问你：
1: 猪油是要放这么多吗？我只放30多克。
2: 我看你做了17个，按15克的比例一共是255克。
我做的时候，糖有减，猪油有减，面团一共是389克，做了10个。你的面团为什么会少呢？我看视频，你搅拌的团跟我差不多。
3: 你做的麻球是空心的，是豆沙放少的原因？我豆沙放了16克，因为喜欢多吃一点。
希望你有时间解答一下。
谢谢！
谢谢老师的答复！
我做了十个芝麻球：面团是38克左右，一共389克，豆沙是16克左右。大概豆沙放了多，炸好的麻球没有空心。
下次豆沙我准备放10克。
今天下午，做好的麻球给先生尝，他说麻球好吃😋，我一口气吃了三个麻球，晚上8:00又去厨房吃了一个，我是比较喜欢吃糯米类的食物。
谢谢老师回复！
下个星期完全按照您的配方重新做一次，到时候再向您汇报！
我是美食爱好者着，喜欢品尝美食，空下来喜欢看美食视频和文章。
通过品尝美食和学习视频、文章，自己也制作了不少美食。
我对自己的要求是不但会做，而且要过自己吃货的关：做的专业。
在TH-cam看到您的美食视频，觉得做的专业，果断订阅：希望跟您学到技巧和方法。
我曾经在文学城网站发了不少自己做的美食文章，您有兴趣可以去看一下。我发其中一篇文章的衔接：bbs.wenxuecity.com/cooking/1714817.html
今天又做了一次，完全用您的配方，做了六个（15克皮的，六克豆沙）的迷你麻球：非常cute.再做了八个（38克皮，10克豆沙）。
非常喜欢15克皮、3克豆沙的迷你小麻球，觉得豆沙刚刚好。下次再做就是全部15克皮三克豆沙的。
这次的面团是400克不到：398克
再次谢谢您的无私分享！
但广东点心油多
快過年了
达哥真的无私 毕竟这配方 要买的话 应该也不便宜
da哥。。。你真的太可惜了 ，要积极宣传！！！！
观看人数多了才是种推动力！！！真的希望您能够坚持下去
對呀 da哥 你的教學很易懂
一定要堅持下去 一定會火的
目前很多紅人 不是三天兩天成名的
你可以去查看他們的年數。
加油喔 要堅持下去 你不做 才是我們的損失😊
請問沒有澄面粉可以用芡粉(tapioca starch)代替嗎?
不放猪油可以吗
老师你好没有猪油用什么油代替谢谢
你好，没有猪油的话在这个配方里面是不可以的，在我频道里面也有分享过练猪油的做法，如果你有时间也可以去看一看
@@Da-Kitchen 谢谢老师，
师傅请问如果是吃素的可以把猪油换放普通的油吗?