叉燒包.蒸叉燒包.Steamed Char siu Bun.
ฝัง
- เผยแพร่เมื่อ 7 มิ.ย. 2020
- {ENG SUB} 如何做蒸叉燒包食譜. 簡單步驟.美味.港式. How to make Steamed Char siu bun. a Recipe. Easy Step.
Recipe:
1. Sourdough:
Cake Flour 250 g
Yeast 5 g
Water 75 g
Water (Dilute yeast power) 75 g
2. Dough:
Sourdough 250g
Cake flour 100 g
Sugar 100 g
Baking Powder 5g
Baking Ammonia 2 g
Vinegar 3 drops
Potassium carbonate 3 drops
Lard ½ tsp
3. Filling:
Diced Char siu 2.5 cups
Water 2.5 cups
Ginger 15 g
Shallot 30 g
Sugar 4 tbsp
Soy sauce 1 tbsp
Dark Soy sauce 2 tbsp
Oyster sauce 4 tbsp
Sesame oil 1 tsp
White Pepper 1 tsp
Oil 1 cup
All-purpose flour ½ cup
Corn starch ½ cup with water thickens
成分：
1. 包種：
低根麵粉250克
酵母5克
水75克
开酵母粉水75克
2.包皮：
包種 250g
低根麵粉 100克
糖 100克
發酵粉 5g
臭粉 2克
醋 3滴
雪梘水 3滴
豬油 ½茶匙
3. 餡料:
叉燒丁 2.5杯
水 2.5杯
姜 15克
紅蔥頭 30克
糖 4湯匙
生抽1湯匙
老抽 2湯匙
蠔油 4湯匙
麻油 1茶匙
白胡椒粉 1茶匙
油 1杯
麵粉 ½杯
生粉水 ½杯勾芡
Chef Michael Choi has more than 30 years of experience in Gourmet making experience. Former executive chef at Camino Hotel. Head chef in Restaurant of Chinese Cuisine. Japanese Cuisine. Asian Cuisine. A wide range of culinary skills and outstanding. won multiple awards. The purpose of establishing this channel is to summarize and show my experience. dedicated to all food lovers to share. If you like, please subscribe. I will update every week.
Chef Michael Choi有30多年美食製作經驗.曾任職帝皇酒店 Camino Hotel 行政總廚. 和香港北美等地的中餐.日餐. 亞洲餐廳的大廚. 廚藝範圍廣泛而出色.多次獲獎.建立此頻道目的是想總結和展示自己經驗.獻給各美食愛好者分享.如果您喜歡,請訂閱.我會毎週更新 - แนวปฏิบัติและการใช้ชีวิต
我看了师傅对学员们的回答，真是好感动。师傅除了无私的传授外。还给于大家耐心细的回答。真是太高尚了。
您好!多謝您支持和留言! 🙏
👍Looks so delicious. make me hungry. thanks for sharing.
Thanks for visiting
So delicious! I'm very grateful of you for sharing this recipe. Thank you so much, Michael! Cheers!
這老面種多用於水包.如焗包使用中種發酵亦可用安.也有人稍之“面肥”．
師傅好叻👍👍
多謝捧場 .
師傅 加油💪⋯⋯好功夫👍👏😎
JnS 多谢支持!
感謝老師
Tran huynh !多谢观看-支持!
go a head, Mike u're content awesome
Thank you!
好多謝師傅教授。一向以來都好想做傳統叉燒包，但睇咗好多片都唔係傳統（老種）嘅方法。直到遇到師傅的教授，先可以真正學倒。師傅教授得好詳細。仲要係講埋多出嘅老種下次可以點樣再發。謝謝。
謝謝. 如有任何疑問，請留言
Hi Michael, I finally got time to try out this recipe. It turned out beautifully. The only thingisthe colour was not as white, I think that was because I add in too much Kan Sui. I will be more careful next time. They all smiled for me. I did try to make the sourdough when you first posted this recipe, but I did not have time to finish making the buns. What a wonderful experience! Like i said before, you aremy hero! THANK YOU VERY MUCH!
Hi Nelson,
Wonderful! another successful tried. I am proud of you.
這正是我想做的爆口义燒包,謝謝師父.
多謝您支持和留言!
爆口叉燒包一定要用機打麵粉先有呢個效果
@@user-ie4uc3im7e 謝謝分享
Hi Michael, thanks for the video, I have 2 question:
1. Can I use mixer to prepare the sourdough starter?
2. For the quantity used in your video, does the sourdough weigh 250g after proofing?
Thank you
Hi Bailey,
Question #1. yes. #2 please weight 250 g to use for it. Thanks
师傅可否出一期如何养老面，谢谢！
Aubrey, 可以.请稍候. 😊😊
Michael,
Can you please kindly tell me is it possible to use all purpose flour to make the sour dough? I find it very hard to wrap if I use cake flour all the way. Thank you.
Hi Nelson, 1. possibly you put too much water. 2. the best use cake flour. char siu bao texture should soft like cotton. if use all-purpose flour. the texture will be hard and color yellow. Thank you
Hi michael can I just use pao flour for sour dough as well as the main dough? So for whole recipe can I use pao flour instead of cake flour? Also can I use cooking oil instead of lard? Thanks
I never use pao flour. please check the ingredient. you can try of course.Thanks
老師：你好！我在無意中看到你的視頻，看到你的出品好專業，因我很喜歡做食物，我在網上學習要揀出品好的師傅，所以發現你了，好開心😃，請問老師能否教做粉果（因我看到好多視頻，做的粉果皮我不太滿意），希望能如願。我已經馬上關注訂閱你的頻道了👍💪
Mary!您好!很多謝您的支持,鮮蝦粉果我將會做的,請稍候!在我頻道裡有近一百個影片.有時間的話去看一下吧^總會有些您喜歡的.谢谢🙏
@@MichaelsKitchen 謝謝回覆🙏😊
Hi Michael, I have sourdough starter which I make sourdough bread with, can I use the same starter for making this pau? Thanks
Sorry, I have never tried. But it's not bad to have a try.
👍👍👍
Thank you!
I need to try this, first need to make char siu 🤣, do you have you tube for char siu?
This is the char siu link.so easy to make. you can do it.th-cam.com/video/QdIr9Co9Cq4/w-d-xo.html
Hi, thanks for putting up a fantastic video. Its really helpful. I have a couple of questions: 1) I knead the dough by hand, how can I know when is the dough ready for resting? 2) In your video, the dough was rested for 15mins but for my dough, I rested it for 1.5hours so that when I roll the individual dough, it doesnt shrink back. Is this normal? 3) The bao i made is soft but its not fluffy yet, but when i increase the baking powder, the bao turn yellow on re-steam. So if i can't increase baking powder or ammonium bicarbonate, what is the next best option? Thank you in advance.
Hi KY,
Please follow the step and recipe in the video very important.
#1.Sourdough- Knead the dough until you don't see the dry flour(rest 6 to 8 hours). depending on the weather.
#2. Adding each ingredient to the sourdough please follow the video. after all, make the bao right away. and steam the bao right away. turn stove at maximum high. steam 8 to 15 mins.
@@MichaelsKitchen Thanks a million! Will try again!
個包爆得好靚呀! 睇咗好多食譜都冇Michael師傅整得咁好! 請問師傅, 落醋有什麼用途呢? 謝謝!
幫助去除嗅粉味道.
May I omit potassium carbonate? What's the purpose of potassium carbonate? Is adding vinegar to make the bao whitish?
This is up to you. If you want the same effect then please follow the video. basically, the potassium carbonate is to remove the sour smell. vinegar to whiten the bao. Thank you
低筋面粉做出的老面种可以用来做烤的菠萝包吗？
現時做烤包通常圻用酵母粉
Hi, what is the difference if we don’t add vinegar and potassium carbonate water? Thank you
The bao not smile. not fluffy. and yellow color.Thanks
Halo shifu, I love your video as the instructions are very detailed. This is my first time making bao. When I made the sourdough starter, the water flour mixture was so dry that I couldn’t knead it. I have added at least 50g more water to make it become the texture in the video. I was thinking may be I measured it wrong. I made again. This time I added double the water amount then only it become the texture like yours.
What have gone wrong with my mixing?
Thank you.
some time different brand flour might need a little more water. but seems like you put too much water. after add sugar, it'll be softer. hope this helps. please watch the video and follow. you will be successful. Thank you
@@MichaelsKitchen thank you. I will try again. By the way, my bao hard like a rock.
@@melissachong9593 Total volume of water should be 75ml + 75ml = 150ml. See his written recipe in the description (Show More).
Yes,he recipe is mistakenly wrong, 75ml water on the top left are writing,but the water in the glass bowl definitely more than 75ml obviously.
你的教学很仔细下次能不能教流沙包和马拉糕? 谢谢老师!
j cherish!多謝您的觀看與支持!流沙包和馬拉羔我都準備做的,請您稍侯,多謝您!
🙏🙏
謝謝你
0:20 ingredients the dough 1:45 - 7:00 ingredients & make filling sauce 9:13 make filling
7:16 - 9:08 make sourdough : Cake flour + yeast + water. knead Proof 4-6 hour
11:15 - 16:18 use stand mixer make dough : 250 gr sourdough + 100 gr sugar + 2 gr bake ‘s ammonia +5gr Baking powder + 3 drops vinegar +3 drops potassium carbonate 15:11 add 1/2 tsp lard 15:21 last add cake flour. 16:21 knead Rest 15 minutes, 17:00 shape 6 char siu bun
(13:16 keep 30 gr sourdough for next time ). Thanks recipe
Thanks for watching and comments.
thank you for sharing😊
師傅你好 , 家庭难找臭粉 ,是否可免 ?
thanks very much for demo the making of my favorite Dim Sum bao. your recipe called for 75g water for the mother dough. Would it be too dry to make into a dough? how many tsp is 2g of ammonia powder?
If you have watch my video....after add sugar to the mother dough and blended.you will see how it looks like. 75 g of water is right. 2 g of Ammonia powder about 1/2 tsp. Thank you
你好。你的叉烧包视频好详细。有点请教师傅，泡打粉，臭粉这些是食品添加剂，会对健康有影响吗？不用这些能做出效果吗？谢谢🙏
您好!當然地!不用原來配方就肯定不會有相同郊果． 關於添加劑對健康有否影響的問題.由於我讀書少．未有資格去研究.所以無可奉告.但我可以講.超過一個世紀我們廣東人大部份都是一路吃著叉燒包成長． 老去……對嗎?再講． 現今世界上的食物,我們還能找到多少完全沒有添加劑的呢？ 所以這些問題的思考“見仁見智"罷！ 多謝您!
Michael's Kitchen 谢谢你的回复。
请问包好直接蒸吗？不需要发酵吗？
ammonia powder taste very strong, what is the way to release / reduce the taste of it ?
The stove is not strong enough. It is not completely volatilized, so it smells. Please try (1) Turn your stove to maximum high. The strongest (2) Lengthen the steaming time to 12 minutes.
Hallo Michael, if I mix the Sourdough overnight at room temperature, it is then after 6 hours, it that still ok to use?
Thanks.
Well, if you don't have time . better put it in the refrigerator. Please don't over rest it. Check the sourdough. it should be fibrosis with a lot of holes.
Tks, i tried it and it looks not that white, can i escape Potassium/Lye water?
From the taste I am very happy, thx for sharing, wish to see more cooking videos .
是不是做叉烧包的老包种用低筋面粉，而烤包用高筋面粉？
Michael, Thank you very much. I have a few questions to ask you:
1. What should I do if after 6 hours of rising time and I do not have time to start making the buns?
2. If I do not have lard, can I replace it with cooking oil?
Maximum rising time 4 to 6 hours .overlapping will shrink.
Lard solidification when cold. Vegetable old won't.
Hi, Michael if i don't have lard, can I use shortening instead?
@@channyboun9730 you can use shortening instead, I did that before , it worked
Thank you Kathy
請問師傅，臭粉係乜嘢，我住台灣，边度可以買到? 包子落臭粉才會裂開? 多謝你 !
嗅粉是彭崧劑之一種'中式羔點如合桃蘇,油炸鬼等都會用上它、但蒸包時一定要夠火力才能使包子開裂、如不開裂便.會有很重的味道,如果您不是專業所需不放也可以,,如一定要相同效果,便需多練習.要明白所有手工作品都需時間去了解並増加經驗才是!〔Amazon上有賣)
What is BAKE AMONIA and where can I buy it. Thank you
Baker's Ammonia (Ammonium Carbonate). you can get it in Amazon.Thanks
謝謝分享！ 請問師傅下次可以教做千層奶皇糕嗎？師傅你是住溫哥華的嗎？
有機會會做.我在美國.謝謝
@@MichaelsKitchen 謝謝回復。
我中文不好,請老師详细再 答：
1. 發完面種/包 種6小時後拿起250克做包皮. 餘下的面種/包 種如何處理?
2. 250克面種加糖, 臭粉等等做成包皮/ 老包種後拿起部份放在雪柜, 留起的這部份叫包種頭 , 餘下的可以做包叫老包種？
3. 下次做包時拿包種頭從雪柜拿出1両加多少水(?)開後加入1斤面粉再做包？
4.包種頭是從這第二次做这時的老包種留下放雪柜做包種或拿第一次從雪柜拿出来的再留做包種?如果是容第二次做色時拿起, 那麼第一次的是否 棄丟？
Linda! (1)餘下的包種用蜜封容器裝起雪藏下次再用。這便是老面種。 (2)關於我影片中說到的老面種只是順便解釋一下老面種,但與這一個影片的過程無關。可以省略不理。 (3)一兩面種可用半斤清水拌勻加到一斤麵粉搓勻便可等待發酵做包子皮了。
節日快樂!
請問糖的份量可以減少嗎？六個包100g 糖好像蠻多。謝謝
可隨意的.
Michael, Can you please tell me how to judge the sourdough is mature enough to use. Does the surface has to have holes before I can use it? Or it is ok to use it when the bottom and sides have holes but the surface is still smooth? I put the sour dough in a clear glass container so I can see the sides and bottom. Thank you very much.
after 4 hours raise. you can break off the dough to see the inside. it should be with a lot of holes. the top should be smooth. I have broken off the dough and show it with a lot of holes. please review that part of the video. hope it helps.
请向师傅：面种发到怎样才合格呢？㴬谢！
视频里面很清楚.有时间请再看就明白了.发够时间闻起来有酸味.鼓起上来撕开面团有纤维.好多孔．
Hi Michael I tried it yesterday, it come out soft but why my cake not laugh? I use 2g of ammonia. Do you have any suggestions? And after my dough done not to dry. Do I have to at some water when I add cake flour 100g in mixer?
Hi Channy,
There are many reasons why the buns not bloomsome (1) Sourdough rest time over time too long. (2) please watch the video again. Make sure to follow the procedure. do not change the order, (3) The foreskin should be thin and thick in the middle, should not be flat after the finished wrap. It should be standing up. (4) the finished wrap needs to be steam right away. Steamer to be preheated to boiling. Maximum heat volume steam 12 minutes (cannot open the lid) (5) Check whether the baker ammonia has expired (important). Thanks
Thank you Michelle I'll try again look like I did right, I think maybe because I forget to add baking power in order and I flat dough to thin
Dear Chef, Thank you for a wonderful video. The part that seems disconnected from the entire video is the part about the 30g of old sourdough to 480g . Can you please explain, and also comment on when the 8 hours time frame is used?
Thank you again for a very nice video.
Hi Napa, the part about the old dough. you can just skip it. don't let it confuse you (mention that it can save 30g for future use and how). please focus on how to make the bao first. after knead the dough rest 4 to 6 hours(depending on the room temperature. less time in warm. more time in cold ). keep eye on it. Ripped the dough check if it is fibrosis with a lot of holes. sour smell. but don't over rest it. That is what you need. And it is good to go.
Michael 你好, 我依照你的老種配方但是250g低粉,75g水太少不能成團、應該如何處理?
Wasab,i 用另外75克水开酵母粉吧!
請問師父為何要落醋和視水？
Derek 你好, 落醋是幫助更加起發的郊果． 梘水是除酵母粉產生的酸味
叉燒包係一定要用機打麵粉先有爆口呢個效果
肥邦邦!您很有見解,我同意您的講法.
師父今天试做，用50g 糖，包皮較乾，可能我用的面粉較吸水，我有加水，对成品相当滿意，唯一美中不足的是包皮有一点点黏牙，希望師父能指点如何改善。谢谢師父
叉燒黏牙原因是未蒸夠火待.火力不夠猛.
師父，谢谢你快速的回言，我是用最猛火蒸十分钟，改次我试蒸十二分钟，看效果会好点否！再次感谢
超市冇得賣,冇得退。或者可以日日整叉燒包。
嘩！日日整?恭喜您！您好快成為叉燒包大王啦!
謝謝你用心教學，但音樂很大聲
早期的音乐有点响亮.现在已经改进.谢谢提醒
Hi Michael,
Thank you so much for your wonderful video! I have a question, after shaping the buns, will we let the bun rest? (An hour or 30 mins) or we can steam buns without resting!
you need to steam the bao right away. thanks
Michael's Kitchen Hi I practice your recipe. I love it. The bun is fluffy. However, it has strong ammoniac smell.can you help me how to reduce or eliminate the smell. Thanks
@@lindal7440 Please try this:
#1. steaming time for 15 minutes.
#2. reduced ammonia to 1 g.
#3.if for your self. not for business. you can without it. it still tastes good. fluff soft. but the bun will not be a laugh. the ammonia purpose is for opening the bao.blooming flower.
@@MichaelsKitchen now I understand why ammonia is added so it can be omitted. Thanks! How about Kan Sui ...can omit too?
請問我跟著你的配方，為何叉燒包沒有爆開花呢
请详细描述你整个制作过程步骤.时间.工具.我才可能知道你错出在哪里. 謝谢
師傅沒有臭粉, 有沒有其它方法可以令到佢爆口🙏
Paul, 从来没有试过其它方法.可以不落嗅粉,效果是不爆咧開花但仍然很好食的😊😊
Hi, are you use cake flour for sour dough or the flour in bag you show in video?
Cake flour.
Hi Michael, I see on your video you use Chinese cake flour, can i use American cakes flour? I can't find the Chinese brand you use. Thank you!
@@channyboun9730 .Yes . Cake flour. Thanks
Hi Michael, I could only find the liquid ammonia here, not in the form of powder. Can you tell how many drops to replace 2g in your recipe?
I never use that.it sounds not right. don't use that liquid ammonia. I used "Baker's ammonia" in the video. it used for baking. You can find it on amazon.
Amazon
LorAnn Baker's Ammonia ( Ammonium Carbonate) 2.7 ounce Shaker Jar
2.7 Ounce (Pack of 1)
4.6 out of 5 stars 705
$6.97 ($2.58/Ounce)
FREE Shipping on orders over $25 shipped by Amazon
In stock on December 26, 2020.
Oh, thank you! I will look up on AMZ
没有臭粉可以吗？
您好沒有臭粉的話.叉包不會開口笑.亦沒有那麼綿軟.但仍然很好吃 .家庭自己食用是可以的！
師傅如果唔落梘水可以嗎？唔該你
Yuk Ling ng !您好!梘水作用是除去面種的酸味．增加面香味、不落是可以的,但不會是相同效果.多謝留言!
Hi Michael, I can't find ammonia in where I live, what can I substitute with to get the same result?
I believed in AMAZON. without that, it still tastes good. it's the purpose of blossom. but for the restaurant, it's a must.
Thanks Michael, I will try to get from Amazon
in Germany we call it Hirschhornsalz, you can find it also in Reformhaus or pharmacy, hope this can help you,
請問師傅是那個牌子的鑊？
偉華鑄鐵鍋 .
Hi Michael, what if not using potasium? Is it okay?
Yes. It is fine, the potassium use to take out the sour smell. Thanks you
Thank you, Michael
Hi chef
Do you use 75ml water for 250g flour?
Yes, correct
Total volume of water should be 75ml + 75ml = 150ml. See his written recipe in the description (Show More).
Hi Michael! I've tried your recipe following all measurements with my newly bought ammonia and steamed on 2000W power of fire for 15 min. However, they did not smile at all. May I know why? They taste yummy anyway...
Sounds good it tastes yummy. but they're not smiling. must be something... I heard many fans were successful. well, it may need a little time. try a few times and earned the experience.
@@MichaelsKitchen thanks so for your reply Michael! Will try again.
请问師傅，是否用:
1) 30g 老面种(當時做包子留下的面團)十160g水十320g面粉，休息8小時成为新面團就可開始做包子了。
2) 老面种在冰箱里可存多久?
多謝師傅。
你好!留言中所写数字我未能会意(不敢作荅).如果你用酵母做面种便请按照我影片所示．用75克水开5克酵母再搓250克面扮(是较为硬身的)静置暧和之处4～6小时便可加入其它材料便可做饱了。关于老面种是这样留的...毎两老面种可开水一斤新面一种(你要留老面种便是从这里切出若干部分装好放冰箱留下次用)而关于能放多久,请恕我无知,未有研究,(反正我们酒楼中每天或隔2～3天都会重复使用)但它其实是活性酵母体相信是有生命周期的,能否像爱情一样许以万年之久就请您自己试验吧,)多谢!
謝謝師傅的詳細解答，師傅用的一斤是否等於500g?
@@koayl1 是的!(1斤是500克)、讓我在此重複老種的用法吧!例如您將需要用500克(低筋粉)做成面種/便需用250克的暖水(水是麵粉的一半,)稀釋50克老種(10%麵粉)搓勻後置和曖之處（濕布或保鮮紙蓋面)6小時便可使用(要注意天氣的差別。就這樣!如有不明再留言吧！
@@MichaelsKitchen 我明白了，非常感谢，我做了包子，白白胖胖很鬆軟，好吃，但包子只有一點裂，裂口不大，請問原因何在? 希望能做到完美。谢谢。
@@koayl1 很敬佩你追求完美之心! 不裂口原因可能有以下幾點!
第一.蒸罉火力和水份不夠猛(孝慮加時)
第二.面種發酵過頭了．
第三． 臭粉過期了(平時要密封放雪櫃)
请问师傅，为什么我做出来的包溴粉味很重是什么原因呢？
如果我做60g一个包皮会很大吗😁
您好!嗅粉味重原因是火力不夠.包裡嗅扮未能揮發出來,建議加大火力而且用毛巾圍住蒸籠蓋邊緣,更將時間増長3分鐘, 50克更好.希望您成功!
@@MichaelsKitchen 感恩...师傅的指导🙏🙏🙏
请问师傅....溴粉的质感像是细盐，带的粗的吗？
都差不多.每個品牌沒有太大差别.您可以在亞馬遜上購買。 英文名字叫 "Baker's Ammonia".
@@MichaelsKitchen 谢谢你师傅🙏🙏🙏👍
师傅，第一次做老面种怎么做的？
請觀看視頻.視頻顯示一步一步的過程. 你會做到的.
買不到臭粉怎么办老师？
Chia khee hock !您好!(1)嗅粉可在Amazon綱購,〔2)可以不落嗅粉,效果是不爆咧開花但仍然很好食的。
請教師傅如果不落臭粉，還是否要落白醋和梘水呢?(我明白没有臭粉是不會爆口)，谢谢
梘水作用是中和麵種產生的酸性． 白醋是增白的作用.當然你可以選擇不落.但出來的郊果便和北方飽皮一樣了.
@@MichaelsKitchen 謝谢師傅詳細解釋，原來做廣式义燒包有咁多'橋妙'，難怪我做極都是做到北方的包子，义燒饀原來要用麵粉炒個糊先才用粟粉埋個杰獻，環觀網中只有您才教這'商業秘密'，再谢!一定會試做!
如果没有臭粉可以用什么代替？
沒有.嗅粉是發酵粉的一種.目的是令包開裂笑口 .不用也可以的.還是很好吃.但是沒有相同效果.
@@MichaelsKitchen 谢谢你的回复
請問我落2g 臭粉,味道很重,有甚麽方法使它無咁臭。
John !可能您火力不夠猛．未完全揮發,所以有味,請試下(1)減少至1G` (2)加長蒸時至12分鐘. (3)爐火加至最猛。 （4）檢查您的臭粉是否過期.
臭粉刚從 一间wholesale 店買的,我用三十五加元買的如果唔坏我想到我死都用唔完。😁😁😁
@@johnkmchow9565 確實買太多了,嗅粉、只用於少數中式羔點
飽包好後要醒發嗎？
無需醒發.要立即蒸.
有條不紊 欣賞
peh ah ! 多謝!!
怪不得中式點心貴。功夫很多。
需然功夫多． 但當享用自製出來的美食是不一样的.不用錢來衡量． 多謝您
@@MichaelsKitchen 所以去酒樓吃點心，價錢真係值得俾。功夫都要咁多時間。🤣
没有臭粉,可从用椇水吗？
你的视频音乐太大声所以我听不见你说话
師傅你好 唔知點解我做出嚟嘅叉燒包 個包有一點點 好'似啲雀斑咁 整體上全部都ok質地ok 味道ok 完全係酒樓風味 但係就係個包有一點點
你好! 你碰到的问题我还是第一次听到,我也无解. （1）请检查低筋面粉是否过期或所用猪油仍有渣. （2）或包包时手脏了将芡汁粘到表面.
（3）或想梘水落多了,而且搓面不够均匀（时间不够)请检查以上各点吧!祝成功!
可能是蒸飽是滴了到汗水在包的外皮上，如果是用竹蒸籠就没有這問題
泡打粉未融化
你好.请问师傅每次留一块老种是制作水饱还是面包？
這老面種多用於水包.如焗包使用中種發酵亦可用安.也有人稍之“面肥”
@@MichaelsKitchen 收到，谢谢你😊
请问师傅没有溴粉用其他材料代替行吗？溴粉在哪有买。
@@zejunli2387 嗅粉作用是讓飽體開花爆口． 如家中自用． ． 可省去不用． 味道和口感都會很好． 但若是做生意成職業的需要.非要如此郊果． 綱購或中國超市可找到嗅粉
@@MichaelsKitchen 收到，谢谢了。
师傅.....请问...溴粉的份量放1g，然后发粉加多1g，包子会开花吗？
如果您是為家人做叉燒包. 您不需要添加溴粉仍然很好吃.溴粉只要是為了開花的.
@@MichaelsKitchen 明白了..谢谢您师傅🙏🙏🙏
师傅，我做了2次，可是包子都是黄色的，非常黄的颜色。为什么呢？
Andrew, 包子顏色黃有原因(1)包種發過度了(2)梘水放多了(可以不放)(3)蒸罉火不夠大(發不起來便會發黃)
@@MichaelsKitchen 谢谢师傅，我再试试，我都要哭了。请问师傅，低筋面粉需要特别筛选吗？
@@Andrew-nj9ek 低筋麵粉最好能選己漂白的那種(或做疍羔用的低筋粉)所有傳統手工藝都必定有一定的難度,少數人能一次完美成功的(以前我們學徒需時數年才能滿師的)請抽空細心觀片一次,記下每一個步騶再做.祝您成功。 另外粗略地解釋一下各原料的功用． (1)面種與泡打是起發(未夠時間或過度都不行)(2)梘水是去除面種的酸味和增香(但太多會包黃)(3)嗅粉是在猛火的配合將包子爆咧(但太多和不夠火猛也會黃色和味太大,)(4)豬油會令包崧軟綿滑(但太多會散身)
@@MichaelsKitchen 谢谢师傅，我会再尝试。
可以加玉米粉 来加强 包 子裂的程度吗？
您好!加玉米粉我未試過,(不敢定論)不過我建議您嘗試、任何經驗都由嘗試得出結果,是嗎?
@@MichaelsKitchen 明白，谢谢
連續两天退你的方法试做义烧飽，两次都爆開，顏色遍黄，飽都鬆，但不夠軟棉，什麽原因，我在那裡出错呢????
顏色偏黃可能梘水落多了.不夠軟棉是不夠豬油.如要知還更詳細的解答. 請將你詳細製作過程話比我知才能解答
请问师傅....面种600g，其他材料放多少，因为家里成员多🙏🙏🙏
請參閱食譜. 加或減調整.聖誕節快樂!
@@MichaelsKitchen 🙏🙏🙏happy New Year🎉🎆🎇🎈
@@umobile3030 Thank you! Happy New Year to you too!
Need ingredients quantity in English. Thanks
please check below video. thanks
低筋麵粉好似叫做all purpose flour
低筋麵粉-Cake Flour.
中筋麵粉是 all purpose flour, 低筋是cake flour, 高筋是bread flour
师傅，那个臭粉是什么，有什么作用
嗅粉是發酵粉的一種.目的是令包開裂笑口 .
大師傅你好 , 詳加說明有目共睹 , 盡責無私教曉 , 可否教 [ 潮 州 粉 果 ] 謝謝你 .