Mama Cheung you remind me of my dear granny who i miss very much. Your teaching is very good, you explain very well and your cantonese very easy to understand. Thank you and please keep making more videos. 😍😍
Thanks mama cheung! I've been waiting for a recipe for this classic bun for so long and haven't been able to find a good recipe on youtube. Thanks for sharing!
Thank you for sharing Mama Cheung, I like your detail instruction, step by step and easy to follow. Please cook more share more and I love your voice. Thank you again beautiful mama.
WOW!!! So beautiful and wonderful Humbao recipe by great Chef MaMaCheung.Perfect presentation good create good taste mouth watering, whitish bun color, yummy fillings so soft bun texture.Thanks for your dedication and hard work that will be appreciated.God bless you and your family have Good health Good luck and happiness always ❤👍🌷😘
Mamacheung for the ingredients : salt,sugar,yeast and baking powder you should put them in teaspoons rather than gm.Its hard to weigh such a small amt especially when not many people hav a scale its not practicle!
張媽媽廚房Mama Cheung 👋 Mama Cheung, I’m using active yeast!! Is’t the same with instant yeast? Can I just used multipurpose flour? Or I need to used bread flour? Pls advised!! Tq
Mama Cheung ！您說對了我是住在美國加州Belmont、高興看到你的短信說的很有道理, 麵粉就是在Costco買的、聽你這麼一說，那肯定選擇米色🈶️營養的不再去糾結了、週末最煩惱就是早餐孩子門都在、嘴刁，和麵這一行我很遲鈍從零開始，退休後每一天都在收索別樣做好吃的，肉包成功非常有成就感，肯定轉發朋友圈大力支持，喜歡您的視頻講解易學，並祝越來越👌粉絲步步高升謝謝🙏.
thank you for sharing, i always cannot control the time and temparature when steaming, so my bao will always wrinkle. You made 3 batches so after you steamed the 1st batch, wont the 2nd and 3rd batch overproof ? Thank you.
張媽媽真有心尤其是在餡料方面教授，非常仔細，彷彿聞到香味一般
你好👋謝謝你的讚賞和支持😊👍💕
太棒了，试了3个人的视频教学，您的包子蒸出来太棒了！ 比例太准确了。第一次蒸出成功的包子，好开心，谢谢
你好👋謝謝你的支持和依照食譜份量和做法，所以都能成功做到出來的，我也為你而開心呀👍😊💕
睇完一次又一次，每次自己做之前都會再重溫。雖然點樣包都沒有妳做得咁完美，但已好滿足！
再一次多謝妳的教學！👍🙏😍😛💪
你好👋不用氣餒！工多藝熟，做得多便會越做越靚㗎喇！謝謝支持👍😊❤️
張媽媽 好! … 我試做了4次，3次我都不滿意包蒸熟後的粉，我的家人說好食了，但是3次我做的包 我覺得都不成功，直到我做第4次，我才覺得我做的包成功了，我终於找到我做的要求了。十分謝謝張媽媽做教導 🙋♀️🙋♀️👍🏼👍🏼👍🏼
你好👋自古成功在嘗試，鉄柱終於成針，勵力可加👏👏👏👏👍👍👍👍😊
@@mamacheung 謝谢張媽媽。🙋♀️🙋♀️😊🤗
Big fluffy paus make us smile! Your paper doily is so well cut! Thank you, Mama C.
Hello 👋 thank you for your support 👍😊❤️
Like your style 度廣東話好有feel! 你好有料呀
謝謝支持
@@mamacheung4:45
The shape of the bao very beautiful , healthy , nutrition and delicious ! Thank you for sharing !
How nice you are !
Thank you very much for your support and comment. Please subscribe to my channel and share it to your friends and family!
张妈妈是上海人，她说"小棠菜"，这是上海人对于小青菜的叫法，很亲切，她讲解和示范的也很详尽，喜欢❤
好正呀⋯⋯！咁樣剪烘焙紙好聰明方便呀！多謝張媽媽分享！❤️❤️❤️❤️👍🏻👍🏻👍🏻👍🏻😋😋😋😋😋😋
張媽媽，天氣咁熱，面团发酵90分鐘会变酸，加泡打粉90分鐘基本上和水份產生反应，到去蒸時已經没膨鬆作用了，加梳打粉会中和面团的酸味……包子光滑！靓0！讚！
很喜欢看你的節目，材料份量圖文並茂，非常清楚，製成品也很有水準，謝謝分享！
喜歡看你的片，因為講解清晰，仲係廣東話，其他教中式菜的好多都講普通話。買麵粉600克應該是香港了，發面好講究溫度，所以所在地和季節（看你穿什麼大概知道溫度多少）也有參考價值。
你好👋謝謝你的細心觀察和支持！😊👍💕
张妈妈， 我刚做了包子。。好好吃。我曾经试过别的配方都很硬。今天用您教的， 成功了! 谢谢您
你好👋非常好👍請試試我其他食譜吖！都很簡單易做㗎！謝謝支持👍😊❤️
150克做四個，我要試試做丶所以只用了豬肉，少許金針菇，造出來的皮很好👌不怕黏牙，粘咀，明天小朋友回家來我才蒸多些，多謝張姐。
Mama Cheung you remind me of my dear granny who i miss very much. Your teaching is very good, you explain very well and your cantonese very easy to understand. Thank you and please keep making more videos. 😍😍
Thanks very much for your comment and support! Please subscribe to my channel and share my channel out to your family and friends!
好正
Thanks mama cheung! I've been waiting for a recipe for this classic bun for so long and haven't been able to find a good recipe on youtube. Thanks for sharing!
Thanks for your comment. I hope you like my recipe. Please subscribe to my channel and share my recipe to your family and friends! :)
自己見到自己嘅成果都開心嘅見👍👍❤️
Thank you for sharing Mama Cheung, I like your detail instruction, step by step and easy to follow. Please cook more share more and I love your voice. Thank you again beautiful mama.
Hello 👋 Thank you very much for your support 😊👍💕
簡單易學, 一定整嚟食👍👍👍 多謝張媽媽！😘😘😘
謝謝支持和鼓勵啊！
張媽媽食譜好正呀！份量岩岩好
你好👋喜歡我便開心喇！謝謝支持👍😊❤️
Thanks mama cheung!
Hello 👋 you are welcome and thank you for your support 👍😊❤️
Thanks for recipes and speak Cantonese language, and subtitles English. Thousand thanks love you cooking
Thanks very much for your comment and support! Please subscribe to my channel, and share it to your friends and family!
支持張媽媽！因為你，我才學會做麵包🥯😍
很好啊！請都試試其他食譜！
多謝張媽媽，我老公勁愛菜肉包
你好。請做些試試啊！
張媽
妳好，嘩，妳做D菜肉包，見到都口水流哂吖，張媽出品真係一流呀，第日回港ㄧ定要跟張媽學呀，可以嗎，祝張媽日日健康快樂。
哈哈。謝謝支持。：）
做你家人真幸福。 今個禮拜試下先
你好👋謝謝支持😊👍💕
你的家人好幸福哦！天天都有口福，好羡慕他们啊！
張媽媽好犀利
謝謝鼓勵。請試試我的食譜和分享我的視頻啊：）
你的食譜 簡單而明 對於我這初學者也不會覺得煮食好煩
嘩睇落都知好味呀！
請試試做。謝謝支持
很喜歡這個飽子！
你好Janice．謝謝，請試試！
You are so talented and put so much love and effort in to your dishes. Looks delicious 😊
Thanks very much for your support and comment. Please try my recipe my home!
今日好開心呀！張媽媽，可以見到你大顯身手！
謝謝你啊！請試試我的食譜 ：）
張媽媽確是大師父!！！！
張媽媽，你的菜肉包食譜太讚了，今天做了好好味😋但係，點解我包完蒸完包子比較扁，唔似你整果D肥嘟嘟，係我包的方法不對嗎
WOW!!! So beautiful and wonderful Humbao recipe by great Chef MaMaCheung.Perfect presentation good create good taste mouth watering, whitish bun color, yummy fillings so soft bun texture.Thanks for your dedication and hard work that will be appreciated.God bless you and your family have Good health Good luck and happiness always ❤👍🌷😘
Hello 👋 Thank you very much for your support 😊👍💕
.
贊！開心之人做的飽子果然不同凡響！
I always wanted to make Bau!! Thank you so much for the recipe . It look yummy xx
I hope you like it, Agnes. Thanks for your support
多谢張妈妈的菜肉包，好靓哦。
謝謝你．請試試我的食譜啊！
MAMA CHEUNG'S PORK BUN RECIPE EASY RO FOLLOW AND ORGANIZED!CHEERS
Thank you so much for your support. Please subscribe my channel and share this recipe to your family and friends!
張媽媽您好，菜肉包蒸好後可以放進急凍雪起來，要食才拿出來返蒸嗎？一般可以放多久呢?
bee pakpak 你好👋當然可以放入冰箱裡急凍，但一定要完全涼透了，放入密封的袋或盒，儲藏起來，否則包的外皮㑹結了很多冰粒，當由冰箱取出，冰粒溶解後，包的皮會很濕，謝謝支持😊👍💕
謝謝您😊
張媽媽，想請問一下，不用梳打粉可以粉，我不喜歡那種味道
您好張媽媽，好多謝你的分享🙏🙏,我跟你的方法做，為何的菜肉包做出來是呢個顏色，是否可指教，萬分感激🙏
你好👋是什麼色呢？是否用了蘇打粉呢？應該是泡打粉才對！否則包的皮會變成黃色的，謝謝支持😊👍💕
我想問平時你會在哪裡買材料嘎？例如麵粉，椰子油等等，我發現香港不知邊島有做千層蛋糕或者蛋糕既材料買
張媽媽，你好！想請教你。我睇咗你啲視頻"生煎包"搓粉團後靜止30分。
現在菜肉包搓粉團後要靜止90分，為什麼分別咁大？掂解？勞煩教！🙏🙏🙏🙏
多谢张妈妈！很有启发，明天就试试。
謝謝支持
Really good recipe
Thank you for your support 😊👍💕
張媽媽你好， 我買多一包低筋麵粉， 我唔知可以做乜嘢 請你回答我啦，🙏🙏🙏可以做咩包點
I prefer this mixed Ingredient to the bao with just meat. 👍 Your wrapper look so delicious. 🥰
Hello 👋 yes,It’s very yummy,Please to try! Thank you for your support 👍😊❤️
張媽媽你好！我第一次學做包希望成功。多謝你分享！
你好👋謝謝支持！祝成功😊👍💕
@@mamacheung 都算成功，多謝您！不过個包皮做得唔到滑，要學多幾次可能會好D
你的语言我听不懂~有中·英文字幕·而且字大·好有吸引力从头看到尾真好~谢谢想的很周到~包子做真漂亮'赞👏👏👍👍张妈广东人煲汤好靓·教教网友吧多谢
你好👋謝謝支持！訂閲了我的頻道，記得要按個鐘，有新片便會通知你😊👍💕
請問張媽媽，如果想做小份，係咪按比例？謝謝😋
@@MJ88600 你好👋，對吖，真聰明！謝謝支持👍😊❤️
subscribed and thumbs up. Thanks for sharing the recipe. I will try and make it.
Marie Rumopa Hello 👋 Thank you for support 😊👍💕
Delicious, ty. May i know what kind of four do you use? Can u use bread flour, all purpose flour? Others try cake four.
Love this recipe. Big thanks for the presentation!
🤩mike.
You are welcome and thank you for your support 😊👍💕
多謝
謝謝你
你好👋不用客氣！謝謝支持😊👍💕
謝謝張媽媽教做菜肉飽，非常好食，但請問泡打粉是不是小蘇打粉
你好👋兩者是不同的，但都是膨發劑，泡打粉通常拿來做包用，蘇打粉如果拿來做包，會令到包的皮變深黃色，所以不要弄錯啊！謝謝支持👍😊❤️
张媽妈，妳好呀，發酵粉，与酵母係有两者唔同既，点分呀，如果放一者可以嗎，完全未做過，好想试吓，希望會做成，🙏🙏🙏您啦.
你好👋發酵粉即是baking powder 是呈白色粉末狀，酵母即是yeast 是呈米褐色的微粒狀，從外表很易辨認的，超市可以買到，祇要跟著我的影片做，一定成功的，最重要看多幾遍，明白了才做，便事半功倍，謝謝支持和訂閱😊👍💕
Delicious yum yum😋😋😋 one like this bun for you
Thanks for your support!:)
Mama Cheung, buena receta, me salió excelente. Saludos desde Perú. 👍
Hello 👋 thank you for your support 😊👍💕
請問可以用椰菜代替小棠菜嗎？做法是否跟小棠菜一樣用熱水淥下？謝謝🙏
你好👋可以的！但不用汆水！汆水作用是令綠色菜的顏色穩定，不會容易變黃，椰菜祇要灑上鹽，大約三分鈡左右便變軟，之後可以如片中加入調味料後，再和肉碎攪伴一起作內餡便可以了！謝謝支持👍😊❤️
@@mamacheung 明白，謝謝張媽媽回覆🙏❤️
點解有時用低筋麵粉做中式包，今次用中筋麵粉呢？
多谢张妈妈。。我好喜欢你的视频。。。
mandy chaw 你好👋謝謝你的支持😊👍
So yummy =) I already made this recipe and I liked so much!
Glad you liked it!!
Thank you for good tips👍
Always welcome! Thank you for your support, please don't forget to subscribe for more delicious recipes! :)
Gonne try it soon , thx for sharing .
Hi 👋 thank you for your support 👍😊❤️
笑口包！（試食時間最開心，好有feel啊！）
哈哈．＂開心試食時間＂．謝謝！
Bao bao 好靚!
謝謝你！請做些試試啊！
Thank you mama Chung love your recipe 👍
You are welcome and thank you for your support 😊👍💕
Mama cheung, can we freeze them after we cook them?
Mei Tam Of course u may. I do the same way all the time! Cause I prepare breakfast for kids :)
Mei Tam 張妈妈什么样做艾草茶果?
人
Mamacheung for the ingredients : salt,sugar,yeast and baking powder you should put them in teaspoons rather than gm.Its hard to weigh such a small amt especially when not many people hav a scale its not practicle!
Thanks for sharing your tips!
very good Mama Cheung,Thank you
多謝分享。
謝謝支持．請試試啊！
老師 蒸 肉包 可否早一晚 冰霜 雪 硬一粒粒 豬肉丸 第二天 再做包 可否嗎 請你覆謝謝
你好👋都可以嘅！蒸的時間要多蒸3分鐘左右，待硬肉丸在蒸籠裡溶冰後才開始計蒸肉的時間囉！謝謝支持👍😊❤️
@@mamacheung 謝謝老師回覆 和教導👏👏👍👍
張媽媽 請問如果做多了，可否放在冰隔內，想食先解凍去蒸呢？
你好👋最好全部發好，將它蒸熟後才放入冰隔內，想吃取出解凍後，再翻蒸便可以！謝謝支持👍😊❤️
咁即係得定吾得呀？
張媽媽，今日做菜肉包，非常成功，但分量太多，如果要做一半份量，應該怎樣計算法？😅😘😋👍🙏🙏🙏
你好👋想做半份，將份量減半便可了！謝謝支持😊👍❤️
太好吃了👍👍👍👍👍
包的好美
Devlyn Lin 謝謝！你都試試啊！😊💕
Mama Cheung 我会的了，谢谢您
張妈妈 您好，请问您用的酵母是instant yeast 吗？ 我可以用instant yeast 吗？我想做一半的分量，请问酵母也要减少一半吗？谢谢🙏🏻❤️😊
你好👋我用的是Instant yeast ，通常我都會敎人用水來溶解，這樣做法是，萬一速效酵母過了期，你都可以看到，如果直接放入麵粉一齊搓，過了期的酵母發不起來，便會連期他材料都浪費了，因為有些人用的時候，不留意期限的，所以最安全的方法，就是溶在水中，然後加入半茶匙糖，這樣是可以激活酵母起作用，通常200克的麵粉，我會用3克的酵母，按這個比例你以後便可以自己調較喇！謝謝支持😊👍💕
張媽媽廚房Mama Cheung 👋 Mama Cheung, I’m using active yeast!! Is’t the same with instant yeast? Can I just used multipurpose flour? Or I need to used bread flour? Pls advised!! Tq
好靚，多謝👍
你好👋謝謝支持😊👍💕
多謝 張媽媽
你好👋冬節開心愉快😊💕
張媽媽為什麽我做出來的包總是偏徧的，是不是加了油?如果做很多包 ，第一籠冷水下煱蒸，跟著第二籠可用熱水嗎?
蒸出来扁了是因为面团水分太多，硬一点的面团造型和发酵后，形状会更加好看
Look so good! Can’t wait to try to make this! 💕💕🙏
Thanks for your support. Please try out my other recipes too!
@@mamacheung this recipe is so good!!! I made three times already and super approved by both hubby and daughter. Thank you thank you!! 💕💕💕
I made the buns and they turned out to be very fluffy and delicious! Thank you for the recipe!
Hello 👋 you are welcome Thank you for support and watching 👍wish you have a great new year 😊💕
好正
Leung meishuang 謝謝支持😊👍💕
HELLO，請問干貝水即係浸完干貝剩低嘅水？？thx
我祗做－半面粉。當我包包的時候由於包得慢，後面幾個的面團開始軟化puffy，請問怎樣處理？
你好👋祇做一半份量，新手包得慢，也沒什麼問題的，隨後幾個都可以照做的，因為包的時候都要將它按扁，才可以包入餡料，反而包好了的，要用濕布覆蓋好，或者噴少許水在包面，以防風乾包面而發得不好哩！謝謝支持👍😊❤️
老師菜肉包可以收幾天
今日整咗，第一次整個樣唔好睇，但係啲料好好味，多謝分享
你好👋多做一兩次便會越來越漂亮哩👍😊💕
多 謝 ! 媽 媽 分 享 💕
你好，baking powder可以 換成 double baking powder 嗎？謝謝。
你好👋我未試過，如果是兩倍的效果，你可以用我的份量一半試試做，效果如何，請告訴我好嗎？謝謝支持和收看😊👍💕
張媽媽，我做起D包點解唔白白淨，是否蒸時要下醋在水中？
你好👋可以的！最重要蒸的時間不能不久，否則包身會變黃，謝謝支持👍😊❤️
可以换成自己中意噶馅料吧？ 要注意咩呢？
張媽媽，你好！好喜歡你的菜肉包！
下次可吾可以教做葱油餅？
看到張媽媽试吃时忍不住笑出来，我也跟着笑了。心想張媽媽一定知道观众又再次看到流口水了XDD
哈哈。謝謝支持， Carol！
O
Mama Cheung, That's a great tip about the baking paper, also you end up with perfect, light steamed buns. Looks so professional! 🤗😋👍😍💗
Hello Josephine. Thanks for watching and your support!
戔
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Mama Cheung 你好。！早上跟着你的视频，做菜肉包非常成功家里都很喜欢，但是大姐！有一点我不了解就是蒸出来的包子，不会向您的那么白就是米色到底是有什么秘诀把包子蒸出来白白胖胖的请指教，非常感激今天的包子非常成功好吃👍希望能看到更多谢谢！祝您身体健康。新年快乐！
Nancy Zhou 你好👋新春快樂🎉相信你是住在外國的，對嗎？通常外國的麵粉，都不會將大麥外皮磨得大利害，是為了保存營養，但做唐包點便會較遜色，如想要營養價值，便要不介意顏色問題，否則便要去唐人超市，買些白菜牌麵粉，它的顏色會較白些，謝謝支持😊👍💕
Mama Cheung ！您說對了我是住在美國加州Belmont、高興看到你的短信說的很有道理, 麵粉就是在Costco買的、聽你這麼一說，那肯定選擇米色🈶️營養的不再去糾結了、週末最煩惱就是早餐孩子門都在、嘴刁，和麵這一行我很遲鈍從零開始，退休後每一天都在收索別樣做好吃的，肉包成功非常有成就感，肯定轉發朋友圈大力支持，喜歡您的視頻講解易學，並祝越來越👌粉絲步步高升謝謝🙏.
Nancy Zhou 謝謝你的祝賀！亦希望你將（張媽媽廚房）介紹給親友收看啦！謝謝支持😄
thank you for sharing, i always cannot control the time and temparature when steaming, so my bao will always wrinkle. You made 3 batches so after you steamed the 1st batch, wont the 2nd and 3rd batch overproof ? Thank you.
thank you for your comment. I steamed them all within 1 hour, so luckily the 2nd and 3rd batch did not overproof
thank you mama, will try again as you showed :-)
Looks so delicious😋 Must try
Thanks. I hope you like this recipe!
Mama Cheung
I love this recipe. Tqvm
Ps Lin
B
What is conpoy
這個麵糰可否做豆沙包呢
你好👋一樣可以的！謝謝支持😊👍❤️
看到很好吃
看了就觉得很好吃
謝謝。請試試我的食譜！
Mama Cheung 必须的
我開始學做包。 請問不放發酵粉 可以嗎？謝謝