ฝัง
- เผยแพร่เมื่อ 4 ก.ค. 2024
- Nostalgic Snacks Sugar Egg Puffs! Collective memories of the 80s and 90s! Reproduce the lost snacks!
homemade not good as restaurant, so don’t be serious about sharing.
Google translate english subtitle has been added!
#Sugar_Egg_Puffs
Sima scale: 1 catty = 16 taels = 604.8 grams
00:00 Introducing Sugar Egg Puffs
01:08 Sao Weng Ingredients: 1 catty of high-gluten flour, 8 taels of butter, 12 eggs, stinky powder 1 yuan
Method: boil the butter, mix the flour and mix well, add egg, mix well and mix the flour
07:14 Fried Sugar Egg Puffs
Method: oil temperature is about 100 degrees
Squeeze the slurry into a ball by hand
Increase the firepower a little after the slurry floats
Fry for about 15 minutes
Please subscribe to the channel and press the clock to keep producing and publishing content.
IG: / jc.post
FB Page: / jc.postpro
![【測試】即沖即食！用超市豆漿做豆腐花？[Eng Sub]](/img/n.gif)
記得開TH-cam字幕功能，打字幕好辛苦㗎～
jc can u please ask u dad for an correct measure
Puff
@@woklam342
dad said, 600g bread flour, 300g butter, 12-14 eggs, 3.7g baking ammonia powder to help rising.
this amount is restaurant scale making dozens of ball. here dad use 100g flour and 2 eggs to demonstrate. fry in low heat, 80C - 100C hot oil for approximately 15 minutes until your desired browness.
try it!
enjoy, have fun and bon appetite!
p.s. from personal experience, overnight dough tastes better because a little fermentation takes place in the long fridge resting.
@@pingho8287 thank you so much mr ho
謝謝師傅詳細示範講解，無私分享🤝🤝也感謝貴公子在旁錄影和跟進疑問令大家容易明白🤝🤝
太好了👍👍🤝🤝💪💪
感謝細伯無私分享懷舊失傳食品
用熄火方法和無用熄火,結果是熄火的沙翁脹大多一倍.最後有開大火迫油及煮燶啲.我有探熱針,試過如果掉一小舊麵團,油温一百度要很久沙翁才升起,但如果油温是百五六度,兩秒沙翁己升起.這是唯一和師傅的方法有異.
喂， 做緊野， 唔得閒😂😂好專業👍
哈哈 係呀
越睇越想食 多謝老豆師父分享美食
你爸爸好醒目又叻仔！支持你為佢拍多啲片！
師傅好!沙翁好味呀!
多謝教導🙏
兒時小食，多謝師父分享！
多謝你支持💪
師傅好嘢👍
大師傅好厲害呀！
老豆電話響笑咗😆😆
謝謝分享
師傅越嚟越自然！👍👍👍
多謝你支持呀
Thank you. Easy to follow recipe. ❤
值得尊敬老师傅
Very professional dim sum chef ! Mader recipes they turned out very nice, keep them coming ! Good job!
Thank you!
Thanks for sharing!
多謝你支持
多謝分享!!! 我勁仲意食沙翁!!!
謝謝,好手工呀！
睇左當食左😋
睇完好想食
yummmm!!!!!! thank you
叔叔好得意！
正啊
Yum!
Thanks your Dad for the recipe, very original. Does your Dad have recipe for
朝洲冷糕？
好想學呢個
沙翁好好食
多謝師父一於subscribe
，多謝老師傅教導subscribe
下次介绍蛋散
朱叔,松糕几時做啦?
可以用泡打粉代替臭粉嗎？🙏🏻🙏🏻🙏🏻
Thx all
多謝師父，又學到嘢，現在好多酒樓都無出，我去（泰昌）買都唔好食
多謝你支持！
舖租物價飛騰，將貨就價，用無味平蛋及低級人造牛油做，當然唔好食了。可惜得很。
Like
唔好用植物牛油，用番真正牛油
臭粉在哪裡買？
奇怪，很喜歡加臭粉
其實用西式泡芙麵糰做法就可以
Stinky powder...? Is there a technical name?
壽桃飽教下我得唔得呢
Jc you should invest at least a handheld mixer for your dad.
有點像做曲奇餅呢？
谢谢老豆分享的做法，还想请问老豆以前的黑豆沙怎么制作？谢谢！
同求黑豆沙
Is stinky powder baking soda? Baking powder?
suziedepingu also said 食用臭粉 Ammonia carbonate; it is usually used in " big bun', chicken bun , etc. different from yeast.
Puff和donuts 差不多
Puff
外國買不到臭粉可以用什麼代替？
請問臭粉的英文是什麼
请问stinky powder是什么样的？
食用臭粉 Ammonia carbonate
@@suziedepingu 謝謝資料提供～
阿叔你仲教人用臭粉。改下配方啦
唔用臭粉，可唔可以用用另一樣野替代？
可試用整蛋糕嘅泡打粉baking powder。用臭粉會皮脆d。
@@pingho8287
謝謝你分享知識🙏🏻😊
1錢等于几多g
一錢=3.125克
叔叔 臭粉喺咪baking power 呀？
Baking powder
臭粉是碳酸氫銨，英文是Ammonium bicarbonate，和小梳打是相類似的膨鬆劑，但化學成份完全不同，所以並不是baking powder.
成份不同，作用相似，可以試試。
Vegetable butter = margarine !
google translate lol
It can be shortening,
反式脂肪，塞心血管
臭粉是什麼？英文叫做什麼，謝謝你
臭粉係 baker's ammonia/baking ammonia ie. ammonium bicarbonate. 有時都會叫ammonium carbonate.
什麼是臭粉？英文臭粉是什麼？
臭粉：學名碳酸氫銨，powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate（google資料）
係唔系中山人
yes
我早排食咗泰昌沙嗡, 係第一次食,好難食, 我 lum 佢炸嗰陣d油太低溫, 咬落去d 油 beet 晒出嚟🤢
thanks for this recipe 🙏🙏 i tried it it was really good :D i also made a batch with cinnamon sugar instead of just sugar (i know, not traditional) but it was soooo f*ckin good.
sor didnt bother typing in canto its too slow hehe
yup, easy to make and costs not much. and fresh out of the oil pan is KING.
I also use cinnamon sugar. yum 😋