Thanks very much for your comment and support. I hope you like this recipe. Please subscribe to my channel, and share this video to your friends and family who enjoy Char Siu Bao!
i am Indian Singaporean ( half Chinese n Indian myself ) u are so detailed in yr recipe really appreciate yr sharing with us n hope to met u some day too i love tim sim!! tk u again !!👍😍🙏🇸🇬
One of my favorite breakfast but I can have it anytime of the day because I love it so much 😂🤣 Apart from the Malaysian tai Bao this is my all time favorite. Thanks mama for sharing 👍💯
The first time I ate chá siu bao was when I lived in Hong Kong in the 70's. I have great memories of sharing eating yummy char siu pork meat char siu bao with cousins uncle aunt. Me and My cousins were children at that time. I still understa d cantonese well Thanks you mamma Cheung for sharing
Nice looking fluffy baos. I’ll try the recipe one day. Is there some yellow spots on the bao? I have had such results before and I wonder what causes that ... ?
Thanks for watching. Yellow spots may form if the starter dough or the sugar is not mixed well with the dough. Please try this recipe at home and share is video with your friends and family. 😊 thanks
Hi Mama Cheung thanks for sharing the recipe. I would like to try making but am not sure if the powdered sugar is the same as icing sugar or castor sugar. Can you please clarify?
This is what I can find on the internet "If you can’t find any baker’s ammonia but want to make a recipe that calls for it, you can substitute baking soda. Since baker’s ammonia is a little more potent than baking soda you’ll need to add about 25% more soda to the mix. So, for every teaspoon of baker’s ammonia you’ll need to use 1 1/4 teaspoons of baking soda." Hope this helps.
Hello Grace. Whilst baking soda can be used as substitute, the fallback is that the bun will not look good as it tends to become yellowish! Thank you for your support 😊👍💕
Cheong Mama, can I reduce the sugar to much lesser? 130g seems a lot to me,lol Also, what can I replace the pork lard with? Can I don’t use the ammonia bicarbonate?
Thank you Martha! Remember to tag your baos #mamacheungcooks on my Instagram and Facebook @mamacheungcooks! Please give me a LIKE and smash that SUBSCRIBE + notification button for future alerts! Thank you for watching! :)
![【自製叉燒】叉燒包🍞酒樓點心系列 [Eng Sub]](http://i.ytimg.com/vi/sXUK3xLtkHA/mqdefault.jpg)
我是來自臺灣土生土長的臺灣人，謝謝您教的叉燒包講解詳細又不藏私的做法，讓我知道要如何做叉燒包來給兒子吃，真的很感謝您的分享。
你好👋不客氣！如果喜歡請給like ,分享給你喜歡煑食的朋友和訂閱我的頻道啦！最好看完影片附帶的廣告，那些亦都是支持張媽媽影片製作費的支源，非常感謝謝👍👍👍😊❤️
@@mamacheung0:16
The best tuitorial. She was really a great teacher. Loved her tuitorial. 🥰👍💞
H I👋Thank You for your support 👍😊
謝謝張媽媽無私分享😘
謝謝支持，請試試做啊！😊
張媽媽 ,多謝分享。祝福你身體平安健康！❤️🌺👍👍👍
多謝支持。祝你身體健康，生活愉快
謝謝妳❤️
Thank you for English sub and good recipe. I appreciate that.
Thanks very much for your comment and support. I hope you like this recipe. Please subscribe to my channel, and share this video to your friends and family who enjoy Char Siu Bao!
你好詳细示人点包very detail steps! Thanks
謝謝支持和鼓勵。請分享我的頻道給家人和朋友！
我今日試做咗啦. 張媽媽你呢個食譜真係好正. 好過喺出邊買.
你好👋謝謝支持👍😊❤️
i am Indian Singaporean
( half Chinese n Indian myself )
u are so detailed in yr recipe really appreciate yr sharing with us n hope to met u some day too
i love tim sim!!
tk u again !!👍😍🙏🇸🇬
Hi 🙋♀️ thank you very much for your support 😊👍❤️
嘩！ 雪白鬆軟的义燒包，太吸引了! 謝謝張媽媽細心指教 😋✨✨
你好👋不用客氣！做些試試吖！謝謝支持😊👍💕
One of my favorite breakfast but I can have it anytime of the day because I love it so much 😂🤣
Apart from the Malaysian tai Bao this is my all time favorite.
Thanks mama for sharing 👍💯
Thanks! Please try making some at home and share this recipe to your family and friends!😊
You are a great teacher. Thank you for such informational video. I am making it now. Thanks. Mom (Barbara)
Great! Thanks very much for trying out my recipe! Please subscribe to my channel and share my channel to your family and friends!
谢谢张妈妈，我昨天试佐你的叉烧馅。超赞。茶楼D馅太甜。我钟意你的叉烧馅配方。
你好👋是呀！在家裡可以煑自己喜歡的食物和味道哩！謝謝支持👍😊❤️
Looks delicious.
@@sudaratchaiprasert991 HELLO 👋 Thank you for your support 👍😊❤️
謝謝張媽媽。
你好👋喜歡的話分享給喜歡做包的朋友啦！謝謝支持👍😊❤️
Its a very good recipe & demonstration👍🏼 already subscribed to your channel
Hello 👋 thank you for your support 👍😊❤️
我覺得你應該將份量寫咗喺個畫面嗰度，因為你有啲混淆，你講嗰個面種麵粉，只是140克，但係一陣做面種一陣又做面皮其實總數應該係幾多克嘅麵粉？因為你係兩個item係咪應該兩份麵粉呢？Sorry我真係睇唔明白
張媽媽，叉燒包都係我飲茶必食，支持你。
你好👋謝謝支持😊👍💕
，@@mamacheung .
請問張媽媽阿摩尼亞粉去边度買？因為好少見到呢d粉。唔該！
你好👋如果在外地的話，唐人超市應該可以買到的，香港一般烘焙店有售！謝謝支持👍😊❤️
請問若冇臭粉， 用梘水代替可以嗎？ 份量多少？ 謝謝🙏🏻
張媽媽如果沒有小茴粉用可以用什麼代替呢？
沒有小茴香今日冇得炒馅，只有做麵種先😅😘
你好👋沒有小茴粉，可以不用，用半茶匙五香粉都可以了！
Thank for sharing your recipe. May I know can I use bao flour instead of cake flour?
Hi Samantha, Thanks for watching, The texture would be different and not as fluffy if your use bao flour
I made your formula very successfully , thank you so much!
Hello 👋 you are welcome and thank you for your support 👍😊❤️
張媽媽，芡的材料，麵粉是用什麼麵粉？ 等你回覆？因為今天 買曬材料 ，想做😅😘 謝謝🙏
你好👋芡是用中筋麵粉😊
張媽媽：祝你的訂閱人次在復活節期前有 500 K👏👏👏👏💯💯💯✌️✌️👍👍
你好👋謝謝你的祝福和支持😊👍👍👍❤️❤️
多謝分享!!👍🙏
什麼可以代替 ammonia powder?
你好👋我所知沒有！因試過不加入阿摩尼亞粉是爆不開哩！謝謝支持😊👍💕
收到老師🙏
因為她用的是饅頭皮、即平时我們吃的菜肉包的皮、它是用酵母粉發酵的、所以是不爆口的！我們茶樓用的是(老麵種)因為它發酵是有酸性的、所以我們要落枧水、嗅物、泡打粉、落枧水是要十分準碓、太多或太少、都影響义包的爆口。因為在家没有那麽的工具、我提議您最好用饅頭皮算了！简單、直接、不爆口也罷、最緊要好食、
The first time I ate chá siu bao was when I lived in Hong Kong in the 70's. I have great memories of sharing eating yummy char siu pork meat char siu bao with cousins uncle aunt. Me and My cousins were children at that time. I still understa d cantonese well Thanks you mamma Cheung for sharing
Hello 👋 you are welcome and thank you for your support 👍😊❤️
张妈妈厨放 您 好。我很欣赏您的叉烧 包 可以写给我 它的做法吗？谢谢。，
今次用低筋麵粉做叉燒包，上次雞包仔用中筋麵粉，點解呢？
多謝張媽媽的食譜❤️
你好👋謝謝支持😊👍💕
張媽媽，我好想試做這個叉燒包但沒有亞摩利亞粉，請問不加入去可以嗎？或用其他代替呢？謝謝🙏
你好👋沒有亞摩尼亞粉，很難令义燒包裂開口，如果用梘水來做可能會令包身變黃哩！謝謝支持👍祝新年快樂🎉身體健康🧧萬事如意🍊😊
@@mamacheung 謝謝你回覆👍🙏。我今天去了幾間超市都找不，但盡量去試試找💖
張媽媽，亚摩利亚粉在那买？
張媽媽，點解啲種一定要14個鐘頭呢？可否縮短時間呢？
你好👋酵母長時間發酵，可以釋放出二氧化碳多些，產生出的氣體，有助面包發酵得更好，令到包身更鬆軟，以前師傅早一晚搓了麵種，第二天便做包，計算起來真有十多個鐘，以後做法便留存下來。發面種需要十多個鐘，但做出來的包，真係比不放面種的包，軟熟多些呢！如果你想縮短時間，不是我說了便可以，而係自己去嘗試便知道情況！做包好玩處，便是自己去尋找和摸索！成功了真係非常滿足㗎！謝謝支持😊👍❤️
Hi Mama Cheung, you don't need 枧水 in this right?
Hi Calvin. No need 枧水 in this. Please try out my recipe and subsribe to my channel! :)
張媽媽，芡汁裏面嘅麵粉，係用什麼麵粉呢？thx😘
我用了中筋麵粉
請問是否竹蒸籠一定是最好呢？我怕洗後, 難乾, 會發霉. 如用不锈鋼多層蒸架的煲, 可以取代嘛？
你好👋都可以的！竹籠疏氣夠和不滴水，祇要洗淨放在陰涼地方，吹到完全乾透是不會發霉的，謝謝支持👍😊❤️
@@mamacheung 多謝你的解答. 不锈鋼多層蒸架的煲, 是否也疏氣和不滴水?? 真是感激你呀！！
張媽媽，另外開始搓麵糰在案板上，灑的粉是用什麼粉呢？
灑的粉都係低筋麵粉😊
@@mamacheung 謝謝😘😘😘
张妈妈:你好！我今天做了叉烧包，包子完会没有爆开口，可能我做包皮那140克粉用了中根面粉吧。另外包子还有那股溴粉味存在，请问怎样去除呢？之前我做的合桃酥也一样，有溴粉味存在。
nice and fluffy bao! thanks for sharing!
Hello 👋 Please try it! Thank you for your support 😊👍💕
請問 Ammonia bicarbonate 等於你所指的ammonia carbonate?
Nice looking fluffy baos. I’ll try the recipe one day.
Is there some yellow spots on the bao? I have had such results before and I wonder what causes that ... ?
Thanks for watching. Yellow spots may form if the starter dough or the sugar is not mixed well with the dough. Please try this recipe at home and share is video with your friends and family. 😊 thanks
👍nice
Hello 👋 thank you for your support 👍😊❤️
Thanks. Love to try to make it but I don’t have kneading machine. Could I make it by hand? The first dough looks very moist to handle by hand though!
Thanks for your comment. You can try kneading the dough by hand. 😊
好正呀！超愛吃义燒包! 張媽媽，請問如果家裡無麵包機，可以用手搓嗎？
你好👋用手搓都得㗎！但會很黏手囉！記得要將糖搓至完全溶化，才可以加入其他材料，（小貼士，手搓最好用糖粉來做，較易溶化），謝謝支持👍😊❤️
@@mamacheung 謝謝妳!😘
脚的包子 很完美👍
叻叻👍
你好。謝謝您的鼓勵
老師 我想問下 阿華田醬 是用什麼材料 怎樣做 謝謝你
你好! 我還未吃過啊。不知道包裝上有否說明材料呢？謝謝你的支持，請訂閱我的頻道！
谢谢你张妈妈。
你好👋不用客氣！謝謝支持👍😊❤️
張媽媽: 你好, 我做包皮會回縮好快, 唔似你碌到平坦坦, 包起上來困難好多,應該怎樣做, 另外有甚麼可以代替亞摩尼亞去除酸味。🙏🙏
回縮即是未發夠
@@0_-EL 感謝, 因為每次開皮後, 到準備包的時候又缩細, 又要從新再碌大塊, 原來是未發夠,🙏
張媽媽，如果麵種14個鐘之後，未開始做可否放雪櫃一兩日呢？又或 者可留幾多日呢？
麵種可以保鮮袋密封，放入雪櫃保存一個星期都可以，如果時間長都可以入冰櫃，讓牠處於休睡狀態，用時取出解涷，讓牠慢慢回復室溫便可以用😊
張媽媽，猪油去边度是呀🙏🙏
你好👋如在外國的話超市有售！香港在豬肉檔買肥肉，自己用最細火，煎出嚟都可以嘅！謝謝支持👍😊❤️
想問(啊麼呢雅)係邊度買呀？吾該！
你好👋香港烘焙店、英國中超都可買到的！謝謝支持！新年快樂🎉身體健康🧧😊❤️
@@mamacheung 謝謝！
My favourite dim sum😊👍🏻
Please try making some at home, and subscribe to my channel, share my video to your family and friends 😊
Hi mama, i couldn't find any baking ammonia carbonate in here. What is the other substitution?
落酵母，點解還要落泡打粉？有咩唔同
张妈你好。请问为何我蒸包子会皱皮还有下面包子会有死皮的。谢谢回应。
你好👋如果用密底的盆蒸，水蒸氣不是從包底沖上，便有可能包底有死皮，至於你蒸的包子皺皮問題，如果是做不笑口的包，蒸好熄火待5分鐘後才開蓋子，包面便不會皺皮了，謝謝支持👍😊❤️
整得好靚好叻呀～👍
你好👋請試試吖！謝謝支持😊👍💕
Wow they look so good! Wanna try (making) them 😋
Please try! Hope you like it!😊
张妈妈，请问您做包的面粉是不是一定要高根面粉,因为我本身住英国好难买到。请问用做面包粉可以吗？
你好👋髙筋麵粉就是麵包粉哩😊謝謝支持👍❤️
张妈妈, 请问一下, 包子包好后十分钟就可以直接蒸, 不需要等它发至两倍大？
你好👋是呀！因為之前已經鬆發了半小時，所以包好之後，待發10分鐘便可以直接蒸了！謝謝支持！👍😊❤️
Can i replace lard with vegetable shortening?
You can try. Thank you so much for your support. Please subscribe my channel and share this recipe to your family and friends!
可用中筋麵粉做嗎？
恭喜發財！中筋粉會產生筋性，令包不夠鬆化！最好用低筋麵粉！謝謝支持！祝新春快樂!身體健康!萬事如意👍😍🧧
张妈妈您好，请问发面种一个小时多，发现容器太小，换了一个大的，会不会影响发酵呢！因为我做失败了，包子不会发还有粉的味道，谢谢。
你好👋應該不會影響的！可能在另一部驟錯了，又或者在第二部份加入酵母量不夠等等，請再看影片，了解清楚明白和依足份量去做，一定做到的，請不要氣餒，再接再厲，自古成功在嘗試嘛！謝謝支持😊👍❤️
张妈妈好，请问 Ammonia powder 是不是 发酵粉的呢. 。 英文叫 Ammonium bicarbonate，谢谢
你好👋它是一種鬆發劑！中文是阿蒙尼亞粉，由於味道獨特刺鼻，故又名臭粉！謝謝支持👍😊❤️
Thanks for sharing 😊🙏🙏🙏👍👍👍
你好👋謝謝支持👍😊❤️
Hi Mama Cheung thanks for sharing the recipe. I would like to try making but am not sure if the powdered sugar is the same as icing sugar or castor sugar. Can you please clarify?
Hi 🙋♀️ it’s icing sugar,thank you for your support 👍😊❤️
Tq for the recepi Mama Cheung. Any substitute for ammonia carbonate ?
This is what I can find on the internet "If you can’t find any baker’s ammonia but want to make a recipe that calls for it, you can substitute baking soda. Since baker’s ammonia is a little more potent than baking soda you’ll need to add about 25% more soda to the mix. So, for every teaspoon of baker’s ammonia you’ll need to use 1 1/4 teaspoons of baking soda." Hope this helps.
@@gracetang8278 tq so much :)
Hello Grace. Whilst baking soda can be used as substitute, the fallback is that the bun will not look good as it tends to become yellowish! Thank you for your support 😊👍💕
Thanks, Mama Cheung!
@@mamacheung 12:50
可否不加阿摩尼亞呢？麵團有酸味其實都幾好呀
你好👋阿摩尼亞粉可以去除酸味之外，還可以有助發作用的！通常是义燒包常用的，否則便不會有裂咀笑效果出現哩！如果不介意义燒包的樣子，都可以不放的！謝謝支持😊👍💕
@@mamacheung阿摩尼亞在那裡買到呢
@@yukwahwan7997 在香港烘焙店應該有售！如在外國唐人超市有售哩！
你好，請問可以用蘇打粉代替底摩尼亞嗎？
@@JJ-kg3wono
老師 請問做叉燒餡 埋芡 用什麼麵粉
你好👋影片已經說明叉燒餡的做法了！不明白請重看吧！謝謝支持👍😊❤️
謝謝老師的教導
张媽媽，可唔可以教下魚皮餃點整，連google都無资料
好提議，要學吓先。
@@mamacheung 離開香港十幾年無食過，個皮到底系面粉定系澱粉，又要爽，又要碎。就好像肉燕皮。謝謝張媽媽，好開心你覆我。
How long does it take to proof the starter dough? 14 hours, is it right? Thanks🙏
Yes
如果唔整麵種，剩用中筋面糰整包，可以嗎？
囗感應該唔似
你好👋用中筋粉做，易起筋性，口感亦會不同！謝謝支持😊👍💕
@@gracetang8278 我都想知？我无搅拌机，怎么做？谢谢张妈妈！
張媽媽我是馬來西亞人也是妳遲來的粉絲，請問張媽媽低筋麵粉是什麼標的？我跟著妳的食譜做了2次都不開口対我笑唷😢😢而且包不發又黃黃的只是味道很好👌👍請張媽媽幫忙解答將感激萬分🙏🙏🙏🥰🥰🥰
你好👋中式义燒包的包子皮是一個要遵照它的規格來做，無論用料份量和過程，都不可減少或畧過的，所以無一個步驟都要依足去做才能成功的，至於包子皮變黃原因是否用了蘇打粉代替泡打粉呢？又或者蒸的時間過久，都係原因之一！謝謝對我的支持👍😊❤️
@@mamacheung 我是依照妳的方法及份量都沒有改變只是我的低筋麵粉和妳的不一樣，我用的是在烘焙店買的，在此我很感謝張媽媽會抽空回答我🙏🙏🙏🥰🥰🥰
Hello, may I ask ， I follow all the step and ingredient but 叉烧包没开口笑 ，是那里出问题。谢谢你。
你好👋有冇開最大火力蒸包呢？因為如果跟足指示和份量，但火力不足亦是做不到開口笑的原因之一！謝謝支持👍😊❤️
多谢老师，will try again.
谢谢你，再做一次，叉烧饱smile at me. 这次做饱有黄点。祝你:恭贺新禧，新年快乐。🍊🍊
多谢张妈妈分享食谱! 请问阿摩尼亚粉是否可以用其他的粉代替?
你好👋它是一種能令到义燒包笑開口，重要的鬆發劑，我試過不用它，义燒包便笑不開了！謝謝支持👍😊❤️
請問阿麼尼亞粉是不是臭粉?
張媽媽冇廚師機可否用麵包機代替攪拌呢
你好👋可以呀！最緊要將麵種和糖打勻至無糖粒為止！😊
@@mamacheung 多謝你張媽媽 打搞曬😘😘😘😘😘😘🙏
張媽媽，麵種你有放酵母，皮無放酵母可以發得起嗎?
你好👋麵種、泡打粉，臭粉，糖等便是給义燒包起到鬆發和爆裂作用！試試做吖！記得用大火蒸啊！謝謝支持👍😊❤️
張媽媽請問唔落臭粉好以嗎？唔該
你好👋有些人會落2滴梘水去中和麵團的酸性和令它裂開口，但我試過較難掌握，因梘水量過多會影響包子皮變黃，落臭粉比較易拿捏好些！謝謝支持😊👍❤️
張媽媽, 我想問下制作麵種要室溫發酵14小時, 天氣熱會不會令佢變壞呢？
你好👋天氣熱麵種很易發起，還會帶有酸的味道，但不會變壞，因為裡面的益生菌還生存著啲，所以發好後的麵種，都會加入梘水來中和酸的味道！謝謝支持👍😊❤️
Mama Cheung, gracias por su receta. Saludos. Enrique
You are welcome Enrique!
张妈妈,请问面种室温发酵十四个钟头, 您的室温是攝氏几度？
你好。大約攝氏二十二度。
Cheong Mama, can I reduce the sugar to much lesser? 130g seems a lot to me,lol
Also, what can I replace the pork lard with?
Can I don’t use the ammonia bicarbonate?
Looks 😋😋😋will have a try 😂
Thank you Martha! Remember to tag your baos #mamacheungcooks on my Instagram and Facebook @mamacheungcooks! Please give me a LIKE and smash that SUBSCRIBE + notification button for future alerts! Thank you for watching! :)
Looks good ❤️
Hi 👋 thank you for your support 👍😊❤️
Can I use All purpose flour instead of cake flour
Hello 👋 I think not very good for Char Siu Bao Thank you for your support 👍😊❤️
what can I replace Baking ammonia carbonate with?
請問是否一定需要面種？
你好👋對啊！用面種做的义燒包鬆軟綿滑，這亦是它的特色哩！謝謝支持😊👍❤️
@@mamacheung 謝謝
6:45 it says 14 Hours, was that supposed to be minutes?
It is 14 HOURS. NOT minutes
Mama Cheung, 你升级左;廚房有靚，又有kitchen sid. 你終於出這個食譜。我上星期連續做了三日中式叉燒包．用老麵種方法，發了三日。下星期試吓你個食譜．又快同埋效果差唔多。等我好消息
你好👋謝謝支持！等你好消息👍😊❤️
今天做了26 個。成功，不過就犧牲咗部廚師機。dough 太硬，之後用手差面團。
请问包粉是不是低筋面粉，一样可以做叉烧包吗？谢谢张妈妈分享♥♥.
你好👋一般包粉是指高筋麵粉，筋性較強，做西式焗包用的，中式义燒包用的是低筋粉，無筋性的，通常做蛋糕都用的，中式义燒包用低筋麵粉，而且又加入麵種，經過長時間的發酵，做出來的义燒包，才㑹綿滑鬆軟不黏牙，如果不加麵種來做，外型雖然似，但係义燒包口感會較硬實！謝謝支持😊👍❤️
@@mamacheung 谢谢您的回复，感恩🙏🙏.
我想問你用嗰個廚師機係咩型號?
你好👋是model 5k5SS 謝謝支持👍😊❤️
張媽媽你好你個廚師機係什麼牌子幾多錢呀
แปลเป็นไทย
發酵完的面種好黏濕，係什麼原因？
你好👋是否水份多了些呢？謝謝支持👍😊❤️
@@mamacheung 是
Thanks for sharing the recipe. Is the powdered sugar the same as icing sugar ?
Hi 🙋♀️ yes, it is icing sugar, thank you for your support 👍😊❤️
张妈妈，请问亚摩尼阿粉就是臭粉吗?
是食用臭粉呀！
@@mamacheung 我估都是，唔該曬😄
麵團可唔可以加奶？
你好👋如果喜歡的話，都可以嘅！包的皮會較白些！謝謝支持👍新年快樂🎉身體健康❤️😊
@@mamacheung🙏
張媽媽，如果沒有廚師機，用什麼搞麵粉
你好👋用手都可以的，不過會較難搓，因麵種加入糖之後來搓，手指會被黏得很緊，要將糖搓至和麵種溶為一體，都需要用很多時間和手的力量去做，故此我便用廚師機來做！但如果你想挑戰難度，都可以嘗試玩玩啦！謝謝支持😊👍❤️
@@mamacheung 如果冇廚師機可否用麵包機來攪拌呢？
沒亞麽呢亞粉用啥代之？
So beautiful and yummy
Hello 👋 thank you for your support 😊👍💕
可以用自發粉代替麵種嗎？
不可以
沒有臭粉可以嗎？
不可以呀！謝謝👍😊❤️
Amazing!
Hello 👋 thank you very much for your support 😊👍❤️
請問亞摩尼亞是否即係臭粉？
對
What brand of wok is that? Or type? Is it a cast iron?
It is a Tefal nonstick pan! Thank you for your support 😊👍💕