Thank you, Jenny! I am so glad I found your channel. I am a professional pastry chef yet I am still learning so much about Chinese cooking from you! I love the way you test methods/techniques and tweak just one item to show your viewers how that affects changes. It is very scientific, and it is exactly the way I think with pastry as well, so your videos really speak to me. I made your xiao long bao recipe this past week for Father’s Day (it turned out well, except the top steaming basket was still a little doughy, and some of them still broke when you pick them up), and I am in the middle of doing this recipe right now. BTW, I have listened to Faded literally thousands of times in the last 2 years (it is my baby’s sleep song), so it was really funny to hear it here too! Thank you for all of your hard work. I know developing these recipes and videos are hard work. I just wanted to know I appreciate you! I also enjoy listening to your voice, as it is very soothing and I am brushing up on my Mandarin by listening to you.
Hi Chef Magaloe, Thank you so much for your message, that’s so encouraging! 😄 I am happy to hear your XLB turns out quite good for your father. That’s so wonderful! Hope the 2nd round turns out even better! You must be so good with handling dough and if you try to use the tiny tip of your figures to fold the XLB, the top will have less dough. It’s not easy and takes years of practice. Honest, cooking is my hobby and I learned most from reading books. My videos are my learning experiences and I am glad it helps. 😄
My wife tried several ways learnt from the different persons in TH-cam, and the detailed ways are the best. She has followed your way to make the steam bread, fried dumping, and 小龙包 so successfully. You are the best and experienced teacher ! Thank you very much!
Hi Danny, Your wife is So- wonderful...pls send a big thumbs up to her for me....and you are a very lucky guy! 😊 And of course, she is so lucky to have a suppotive husband like you too. Moments like this makes me feel life is wonderful! 🌞👍🌸
I wish I could write in Chinese characters to tell you that I just found your channel, and I am so excited. The 1st video I saw was the one showing the 3 types of simple dough using different water amounts. I LOVE authentic Chinese food and always want to get better at it. I can't wait to watch all your videos and new offerings.
professional way in editing the video ... very clear instructions to make it easy to follow the recipe ... a very enjoyable video thank you for sharing :)
Is the ginger water pure ginger juice? Or do you boil ginger in water to get the ginger water? If you boil ginger in water, how much ginger to water and boil for how long? Thank you for the excellent explainations on all your videos.
Hello, So we need to have ginger to balace the taste of the pork...and the water can make the pork tender and juicer. If you use less ginger, make sure you will dice them as finely as you can and use hot water to extract the ginger out...and yes, you can boil them like 2-3 mins. Just make sure to let it cool down before using it. If you have plenty of the giner, you can use cold water and cut them whatever way you like. 😇
Thanks for sharing the knowledge and it's a fantastic video. Could you please advice if you have time? Why do you used oil instead of flour after dividing the dough. You were using flour in XiaoLongBao video. Any different? Many thanks
Stephen, You are spot on and very detailed. Yes, both of oil and flour will prevent sticking. In addition, oil will enhance a pasty texture for the hot water dough dumplings which works great for pan fry. As for XLB, it's made by cold water dough and yeast dough...and it's steamed...flour will be a better option since it will be obsorbed when kneading. So, there will not be dry flour after it's steamed and will keep a lighter taste when eating w/o the oil. But, again...it's not a Huge differences here and you can use either way as you like....but I found it's a little bit better to stick on this method.
@@HungryCook Hi Jenny. Thank you for taking time to reply. Your videos are very helpful, in details, no hiding, you are a true TH-camr chef ! Please keep on good work. Many thanks again !
hi! thank you so much for going through the technical details in such systematic manner. Huge help for me who always wonder what boiling or cold water does to flour. One question: AT which point should i freeze these paos? would it make a difference on the end products whether i freeze it before cooking and after cooking? Thank you!
Hello Wai, You are welcome and glad you enjoyed my videos. I have to say this is not an ideal king of dumpling to freeze. Because, it's pan fried and steamed at the same time...it's diffcult to re-heat and keep the right texture. However, if you insist, I would choose to freeze them before cooking. On the other hand, I have a newer video called "Juicy pot stickers", which has a quite similar taste and same filling....and it's more fit to freeze. One more note, I got feed backs that this dumpling is difficult to make, so have created two more ways to make it....slightly easier ..I will post the video next week.
Hi Jenny! If I wanted to make a Sheng Jian closer to Xiao Yan's would I just use the warm water dough? Also, in your warm water dough video, you mix your hot and cold water together. Why do you add them separately in this recipe? Thank you for the recipe, sheng jian bao are one of my favorite foods so I'm excited to try making them.
I hope you can watch my [Dough 101] ep 17, I have shared my understanding of how to achieve different texture by using using/combining different type of dough. For Xiao Yang Sheng Jian, I guess they have used a combination of the yeast dough and oil/water dough. But, it's just a guess.
我跑个题问一下 猪肩肉是不是就是梅花肉，也就是Pork shoulder或者pork butt（真让人困惑）？ 猪后腿肉是指的ham吗？这块肉能在cotco买到吗？costco叫什么呢？ 有的时候会看到一些stew meat...真的让人摸不着头脑
好问题，困难的原因是亚欧美的各个国家的宰割方法就不一样，所以也不是单语言翻译的问题。我觉得你说的是对的，Boston butt就是肩膀部位，梅头肉。Picnic ham是前大腿，夹心肉。Ham，也是你说的后大腿肉。Stew meat, 我没买过，一般我都是去专门肉店去买肉，谷歌上说就是butt.
@@HungryCook 去costco买猪肉真的很困惑，我没记错的话猪肩肉就有三种可以选的，一种是巨大20多磅一包的，打开一般是一整块肉，名字叫pork shoulder butt。一种是每一份分成两袋，都包装成长的椭圆形的，还有一种是下面垫了泡沫板盖着保鲜膜卖的，肉也切成一条条比较规则的叫pork shoulder country style ribs boneless 也不知道这三种有啥不同……我自己是看心情，如果偷懒就买第三种，因为已经切好了，回来分拆冷冻就行。如果做香肠之类的我会买第一种，量大便宜。
嗯，我觉得你已经八九不离十了，可以的话问一下那里工作人员吧？
11111
@@HungryCook butt就是屁股的意思
很棒，教導老師，每次都解説清礎，太專業了。
聲音好聽，語速讓人感到安穩，就這樣跟著穩穩妥妥地把煎包做好了，好治癒
尽管有其他很多貌似专业厨师的视频，但听到了上海话就无理由地感觉这才是最靠谱的做法
侬介绍了太清爽了，的确是太正宗的上海生煎包了。
老师,你的解说相当仔细,好比我曾学习过的大廚,谢谢你,感谢
哦，谢谢！🙏🌸🌞
这是我看过最专业和详细的家庭式做法了，点个赞👍
Thank you, Jenny! I am so glad I found your channel. I am a professional pastry chef yet I am still learning so much about Chinese cooking from you! I love the way you test methods/techniques and tweak just one item to show your viewers how that affects changes. It is very scientific, and it is exactly the way I think with pastry as well, so your videos really speak to me. I made your xiao long bao recipe this past week for Father’s Day (it turned out well, except the top steaming basket was still a little doughy, and some of them still broke when you pick them up), and I am in the middle of doing this recipe right now.
BTW, I have listened to Faded literally thousands of times in the last 2 years (it is my baby’s sleep song), so it was really funny to hear it here too!
Thank you for all of your hard work. I know developing these recipes and videos are hard work. I just wanted to know I appreciate you! I also enjoy listening to your voice, as it is very soothing and I am brushing up on my Mandarin by listening to you.
Hi Chef Magaloe, Thank you so much for your message, that’s so encouraging! 😄 I am happy to hear your XLB turns out quite good for your father. That’s so wonderful! Hope the 2nd round turns out even better! You must be so good with handling dough and if you try to use the tiny tip of your figures to fold the XLB, the top will have less dough. It’s not easy and takes years of practice. Honest, cooking is my hobby and I learned most from reading books. My videos are my learning experiences and I am glad it helps. 😄
看上去就好好吃，怀念上海的味道，你的精致和仔细处处透露出是一个优雅的上海女人
总算看到上海人做的面食。地很脆，蛮正宗的。
見過講解的最精最好的麵食視頻有幾個(個位數)，這是之一，太感謝。
你的生煎很地道，老拎额，是阿拉上海人的咪道，点个赞！
呵呵谢谢侬 🌞🙏💃
Wow... !!! My best friend, Great... We liked and enjoyed to the end. Thanks Have a happy day! Keep it up! +thumb up3!
还是那4个字:赏心悦目！棒！
呵呵谢谢！🙏🌞🌸
今天偶尔刷到这个做生煎馒头的视频，和我小辰光在上海看到店里的老师傅做的手势特别像，真是绝了。下次有空自己也操作一下试试看，谢谢分享！😀
Why do you not use scallion in filling? And why not scallion in the broth jelly when making it? What about scallion-ginger water?
感谢博主耐心讲解，今天跟着视频做了半发酵的生煎，超级成功，老嗲了
👍😄
上海人做的面食就是讲究，一看就有食欲，喜欢你的视频，果断点赞订阅。
很好，顺便宣传一下上海话，很亲切，赞！
侬好！😍
想起小时候学校门口的丰裕生煎，我踮着脚数着前面的人，看到师傅转啊转，再转几次就到我啦😀 快四年没有回家了，谢谢你的视频，很治愈🥰
妳的普通話没有上海口音，妳的生煎包满满的上海味，好历害，今年疫情回不到上海，今天学着做，希望成功，谢谢侬!
有的有的，口音是标准上海年轻人的口音👍
这就是标准的上海人讲普通话
我妈看她视频。我在旁边一听就知道她是阿拉上海宁。满满的上海味道
心怡馋死我了。正宗上海人，讲得头头是道
呵呵谢谢侬Claire 😄
太喜欢你的面食系列啦！每个视频都看了不止一次，系统地学习到很多知识，感谢🙏
太好了！👍
天哪！又被我发现个老乡博主！！看得好感动！
侬好！😄
Hungry Cook 阿甲好！
看了这么多教学视频！你做的最专业！👌👍
嗲额, 有腔调 !!!!!!
上海小姑娘讲 儿话 就是好听
老嗲额~~~🤣🤣🤣
做的大好了！講的仔細
你的视频每期都看，非常喜欢。
心怡，看了你的视频已经尝试过菜包子，但是我最爱的生煎包和锅贴有你这么详细的解说，我一定要挑战一下！
Lu，我啰嗦问一下，菜包子你做的满意吗，封口牢吗？还有葱油饼煎的好吗？生煎包我觉得对于发面和煎需要一定的经验，包子包的熟练一点才能成功。如果你已经ready, 我祝你马到成功！😄 锅贴比生煎包要容易很多，我下个视频来做。
Hungry Cook 心怡厨房 谢谢心怡的温馨鼓励，每次重复你的视频就忍不住想试。你说的对，菜包子我是做成了，但包子的褶子捏的不好看，还是要多练练，我等着看你的下一个视频🙏
这是我看过的最讲究的上海生煎了👍
生煎馒头是我和老公的最爱，看的我馋涂水嗒嗒滴，你太厉害了👍
呵呵，我理解，阿拉上海宁有这个情节。😄
搭答滴
你好，朋友，很高兴认识你，我希望我们成为朋友，如果你不介意你可以加我为朋友
你太专业了！👍👍👍
谢谢😄
你怎麼這麼厲害會做這麼多my dream dim sum, so authentic ！
嗲！作为上海人真的不擅长和面粉打交道，这下有机会系统学一遍，期待锅贴！流口水了
我理解你，在我的“冷水面团”视频里，我和你说了一样的话，呵呵😄
心怡老师，老面制作和老面发酵有视频么？老面和干酵母、鲜酵母发酵有什么区别吗？你的视频都讲的特别细，图文并茂想学习一下。如果能出视频的话万分感谢🙂
心怡实在是太厉害了吧！还原度超级高！！！！
呵呵谢谢🙏 家人也吃了不少次品 😄
Hungry Cook 心怡厨房 嘻嘻 听你讲上海话超级亲切，秒想回国😢
@@nellious9477 嗯，理解你，现在都不知道什么时候能回上海了。好想念父母 ~
谢谢你的视频，讲得非常详细。今天下午跟你学，试试
沒搶到第一下午去採桑椹了👏👍給你鼓掌
呵呵👍
正片上线啦👍😋，预告那么久才等到👏
呵呵不好意思😄
My wife tried several ways learnt from the different persons in TH-cam, and the detailed ways are the best. She has followed your way to make the steam bread, fried dumping, and 小龙包 so successfully. You are the best and experienced teacher ! Thank you very much!
Hi Danny, Your wife is So- wonderful...pls send a big thumbs up to her for me....and you are a very lucky guy! 😊 And of course, she is so lucky to have a suppotive husband like you too. Moments like this makes me feel life is wonderful! 🌞👍🌸
消费税
今天按这个面皮配方做了，果然是柔韧好吃，太棒了！
你太赞了！高手！👍🌸🌹
正想着明天要做生煎馒头，心怡的教学视频就来了，真及时！已经反复看了三遍，明天就动手
祝你成功！我的视频下方有个小三角，打开有一些细节，你看看？
Hungry Cook 心怡厨房 ，交作业啦，我的生煎馒头馅鲜香多汁，卖相也不错！不过生煎皮底部还不够松脆，看来发面技术有待提高，总体感觉蛮不错，圆了我的恋乡情结……谢谢心怡！
@@Rosie-tx3db 你是实战派！为你点赞！第一次能成功你比我厉害！太棒了！小笼包是功夫，生煎包是技术，你一定很能干。 的确也需要经验，我失败了3次才成功，现在8-9成像了，还是有地方我觉得可以进步。祝我们都越做越好，也再次恭喜你圆了恋乡情节，特殊时期，真的好棒！
Hungry Cook 心怡厨房 谢谢！期待心怡的锅贴视频^ _ ^
视频做的真好、第一次跟着做、基本成功、多谢
太棒了！
看起来哈嗲，肚皮饿了
听到上海话很亲切…
你好，面试101我都看了，跟着你的视频，学习做了好多面试，你教的特别详细👍👍👍。我是面食新手，生煎包我也做了，最后没有很成功，最后的皮都破了，有点遗憾，还得再练习，谢谢
按您給的餡和麵團比例做了兩回，雖沒能學得十足，但已經比外面賣的好吃多了。剩了一些皮，做成蔥油餅，和冷水或半燙麵的口感很不一樣，也很好吃。視頻做的真好，謝謝您。
👍😊🌞
講解得非常詳細，謝謝。
掀起锅盖的那一下，似乎闻到了香味~
嗯是的 😋
每回上海一定要吃的生煎和嫩嫩的三黄鸡，现在子哺吃叼了，总觉得没小辰光好吃，有了这食谱，学着做。谢谢侬，帮大忙了。侬特桀棍了！
谢谢侬
你好
真是很上海 转啊转 回忆满满👍
你做的生煎馒头老灵额 我已订阅 点赞加收藏了 试着做做看
半发酵生煎还是有难度的，关键发酵不能过度，同一批量可以少一点（店里会同时好几个人一起包保持比较一致的发酵速度），家里可以用小一点的锅子。
I wish I could write in Chinese characters to tell you that I just found your channel, and I am so excited. The 1st video I saw was the one showing the 3 types of simple dough using different water amounts. I LOVE authentic Chinese food and always want to get better at it. I can't wait to watch all your videos and new offerings.
Great, great to hear from you and glad I can help! 👍🌞🌸
Hi Charity, as a Chinese, i can tell you that her recipe is one of the best i have ever seen
@@mygift28 thanks for the info. I always figure that if I'm going to cook an ethnic food, why would I cook an Americanized version of it.
太驚艷了。 謝謝您的分享
上海的小吃就是香！
👍🌞😋
在瑞士找到一家地道的上海点心店是一个梦想，谢谢心怡姐全面的解释，.
非常细致的讲解！ 很认真制作的视频！谢谢！
Ohhhhh 好想哦～
在上海住过八年，回到德国一年半。。。 看你的视频我好想中国朋友，那里的美食！
谢谢分享！
难怪你的中文那么好啊！侬学上海闲话了吗？😄
😄没有啊，上海闲话是个更难的外国话的。
上海的朋友们都是那么善良。虽然我说破的中文，他们给我没有修正了🥰
周末快乐！
口水直流啊，
太棒了，谢谢。
那双手太像包子了
心怡你好！按此配方做的生煎馒头，全家都喜欢。我们住在新西兰也能吃到正宗的家乡风味了。在此谢谢侬！
OMG，你太牛了！为你点赞！💃🌹😋
Hungry Cook 心怡厨房 喜欢美食的我和家人是你的忠实粉丝，谢谢侬的点赞。
@@haihongzhang1578 感激！好羡慕你住在新西兰，我特别喜欢的一个国家，和老公有的没的说退休去哪里，新西兰总是我的第一选择。真到那天，如果有问题请教你啊？😍
Hungry Cook 心怡厨房 别客气，我们相互交流。移民到新西兰将近三十年，至今没有后悔，退休后住在新西兰确实不错。
终于碰到了宝藏上海博主！看到这么详细的生煎包做法太激动啦，谢谢你分享！ 有一个问题，不能一次吃掉那么多的话，生煎包包好直接冷冻可以吗？对口感影响大吗？
谢谢侬！生煎冷冻不好，下个视频是锅贴，锅贴可以包好生的冰冻。🥶😄
Hungry Cook 心怡厨房 晓得了！谢谢！
哇，你把生煎馒头研究的那么透彻啊👍
不瞒你说，是的，想了有几年了。每次回上海吃，都盯着人家厨房大姐看啊看，最近也做了好多次才成功。小笼包是功夫点心，生煎是靠经验和技术，我还要继续进步。😄
po主的上海话os太可爱了
😝
professional way in editing the video ... very clear instructions to make it easy to follow the recipe ... a very enjoyable video thank you for sharing :)
Hello dear friend, Hope all well and glad to hear from you! I will add the English sub as soon as I can. 😄
@@HungryCook take u time .. i understand from the text u added to the video already ... more explaining isnt bad ... thank you for caring
@@loo2a82 thank you and it's added :)
@@HungryCook thank you so much :)
Is the ginger water pure ginger juice? Or do you boil ginger in water to get the ginger water? If you boil ginger in water, how much ginger to water and boil for how long? Thank you for the excellent explainations on all your videos.
Hello, So we need to have ginger to balace the taste of the pork...and the water can make the pork tender and juicer. If you use less ginger, make sure you will dice them as finely as you can and use hot water to extract the ginger out...and yes, you can boil them like 2-3 mins. Just make sure to let it cool down before using it. If you have plenty of the giner, you can use cold water and cut them whatever way you like. 😇
Beautiful !!!
Will try !!!
Thanks
我也喜欢葡萄醋！康乐醋的极好替代品：）一直不怎么喜欢镇江醋。你的生煎包纯正👍我也认为码得紧密很重要，很多上海饭店点心菜单里的生煎包根本不入我眼，因为它们捏口向上也没有相互间紧紧贴合。看你转炉子、倒油、撒葱花的制作流程，小时候等生煎的画面又历历在目了！你们那儿疫情还好吗？保重呀！
呵呵🤝我们志同道合！😄 旧金山还凑合吧，比东部好一点但也没看到转机呢。而且天气越来越暖和，我看大家都越来越蠢蠢欲动了。德国管理的好多了吧？我现在最希望的世界和平～ 谢谢你的问候，大家保重！💗
刚刚找到你的频道，真是太精彩了！好想吃上海正宗的蟹壳黄。能不能请你费心教一教我们？先谢谢啦！已订阅。
呵呵谢谢你的信任，我努力，过段时间我是有计划做蟹壳黄，起码是类似的酥点的，我的节奏比较慢，麻烦你耐心哦！😝🙏
侬做的视频是我看到的最好的👍
上海生煎包和小笼汤包超级好吃。但是看你做起来，感觉好难啊！像我这样的连葱油饼都做不好的面食大白，不知猴年马月才能做成功了。
太棒了，要照着做
坚定了我买个铁铸锅的心
Another great video, next one, next week?
Lol maybe...I will try. If not, the week after. 😄
太好了。同大小同款锅
半酵生煎对于发面时间的要求比较高，务必看一下视频最后的时间表哦
老师解释很好，特别包包子时候，我每次都漏馅的
我理解你，大家都是业余的，慢慢练习总会越做越好。另外，面剂子松弛一下后，包起来会容易一些的。
还有，下周我会再上传一个生煎包视频，做法比这个容易，味道是松脆口感的，收口朝上，你也可以到时候看看再决定包哪种。
Hungry Cook 心怡厨房 好啊，期待视频。
Seems like a lot of work with the dough 😉
I will try this when I'm not lazy 😁
This is a relatively harder one to make. The key for sucess is to make sure the yeast dough is not over rised. Good luck!
这个视频真好
这个算很用心的生煎包视频分享，其他博主的基本都是浑腔丝。
嗯，是额，生煎馒头要做好真不容易，自己试了才知道，多数人就做成水煎包了。
大壶hu2春 其实是 大壸kun 1春，以讹传讹，都叫成了大壶春。半酵面必须用中筋面粉而不是高筋面粉？最后为什么必须放40g的水？没有的话，有什么影响吗？
看了侬所有的视频，真灵！👍👍我都很喜欢💕！你有做鱼面筋的视频吗？
哈哈谢谢侬，鱼面筋我也爱吃，我还需要去请教一下我妈，如果能学会一定和大家分享，但现在不能保证哦！下一个是上海锅贴，比生煎好做，汤多老赞额。😍
Hungry Cook 心怡厨房 謝謝侬
Thanks for sharing the knowledge and it's a fantastic video. Could you please advice if you have time? Why do you used oil instead of flour after dividing the dough. You were using flour in XiaoLongBao video. Any different? Many thanks
Stephen, You are spot on and very detailed. Yes, both of oil and flour will prevent sticking. In addition, oil will enhance a pasty texture for the hot water dough dumplings which works great for pan fry. As for XLB, it's made by cold water dough and yeast dough...and it's steamed...flour will be a better option since it will be obsorbed when kneading. So, there will not be dry flour after it's steamed and will keep a lighter taste when eating w/o the oil. But, again...it's not a Huge differences here and you can use either way as you like....but I found it's a little bit better to stick on this method.
@@HungryCook Hi Jenny. Thank you for taking time to reply. Your videos are very helpful, in details, no hiding, you are a true TH-camr chef ! Please keep on good work. Many thanks again !
👍😋😋老师请问煎包吃不完。。可以收在冰箱吗？
我上周交作业了，哈好吃，谢谢你！我还是喜欢半发面！
为你点赞！👍😄
专业啊
请问你的视频在国内有吗？我也是上海人在TH-cam 上看到你的视频很喜欢，你的视频都是我们上海人喜欢吃的点心，回国就看不到TH-cam 了，国内有的话谢谢🙏你告诉我
侬好，我没有在国内Post，抱歉。
@@HungryCook 好的，谢谢🙏很喜欢你的视频
老师， 如果我晚上做好生煎放1°的冷藏， 早上我可以直接放锅里煎吗？如果做好放冷冻， 可否解冻再煎呢？谢谢
贊👍
终于等到侬做的生煎了，而且是小晨光一直吃的那种，馋老呸，馋吐水嗒嗒滴。侬太结棍了。
呵呵，侬好！下个视频还是生煎，我要把生煎分析透彻，找到各种做法供大家参考！😇
Hungry Cook 心怡厨房 厉害了👍侬花了交关功夫
謝謝心怡姐姐的配方和教學！終於可以做出比較不錯的生煎包！中式麵點真的很博大精深！
不客气，很高兴和大家一起学习进步啊！
老師您好 所以老麵是打好發好取100克加入300克的麵團裡嗎 謝謝
非常喜欢你的教程 认真专业 上海人在海外看到你的教程太感动了 不知道有没有小红书账号 推荐给你 一定爆火👍
谢谢你的信任，暂时没有在国内的账户
hi! thank you so much for going through the technical details in such systematic manner. Huge help for me who always wonder what boiling or cold water does to flour.
One question: AT which point should i freeze these paos? would it make a difference on the end products whether i freeze it before cooking and after cooking?
Thank you!
Hello Wai, You are welcome and glad you enjoyed my videos. I have to say this is not an ideal king of dumpling to freeze. Because, it's pan fried and steamed at the same time...it's diffcult to re-heat and keep the right texture. However, if you insist, I would choose to freeze them before cooking. On the other hand, I have a newer video called "Juicy pot stickers", which has a quite similar taste and same filling....and it's more fit to freeze. One more note, I got feed backs that this dumpling is difficult to make, so have created two more ways to make it....slightly easier ..I will post the video next week.
Hungry Cook 心怡厨房 , thank you so much for getting back. I’m looking forward to the new videos!
姐姐你的视频讲解的很详细，特喜欢，想试试生煎包如果做好之后不是马上煎，可以放去冷冻吗？到吃的时候要解冻室温才可以煎吗？谢谢
Connie，我还真没有试过，质量肯定要打折。如果你想多做一些冷冻，我简易做锅贴，我试过，冰冻后直接煎，效果还能达到8-9成质量。另外，如果你还是决定做生煎，我最近又做成了两种做法，下周会上传，你可以根据自己的喜好三选一。三种做法中，现在这种做法在发酵控制上是最难的。如果你想马上做，请注意，这里的发酵面团一定不要发酵过头哦！😊
赞啊
赞一个, 真棒, 有个问题, 沸水和面, 我们俗称死面, 生煎包中怎么看不到死面的部分
谢谢！😊 问题是，你们的死面，我焖俗称烫面啊~ 不论如何，就是烫面加发面 th-cam.com/video/00cKwgofw_g/w-d-xo.html
@@HungryCook 谢谢, 一如既往的支持你, 精致的美厨
Hi Jenny!
If I wanted to make a Sheng Jian closer to Xiao Yan's would I just use the warm water dough?
Also, in your warm water dough video, you mix your hot and cold water together. Why do you add them separately in this recipe?
Thank you for the recipe, sheng jian bao are one of my favorite foods so I'm excited to try making them.
I hope you can watch my [Dough 101] ep 17, I have shared my understanding of how to achieve different texture by using using/combining different type of dough. For Xiao Yang Sheng Jian, I guess they have used a combination of the yeast dough and oil/water dough. But, it's just a guess.
今天又学了一招，我猜下一期要讲事半功倍一样美味的锅贴，不信走着瞧。
呵呵🤭
哈哈哈😄好吃