Little thing to add is that that "gold" yeast he's using is an osmotolerant version that is specifically optimized for the type of enriched doughs (high sugar and fat) that are popular in Chinese (and other east Asian) bakeries.
I found myself repeatedly searching "chinese chef tries -" over the last few weeks and then I just found this video and it only just now occured to me to subscribe lol
Every good bakery in Australia has custard tarts. They have always been a favourite treat of mine. I’m assuming a Chinese egg tart is very similar and just as delightful. I’ve always wanted to try one.
6:35 food is about respect. respect of the food itself for the cooks and respect of eachother eating at the table. by sharing a meal with other people at a table you create connections, I could not imagine eating squatting on the side of the road like that, you lose connection to the food you are eating and you cant create connection with others if you are just eating for the sole purpose of putting food in your body. this is a cultural shock right there.
That is one thing Cheesecake Factory can learn from, “not too sweet so you can enjoy it” 😂 if it’s sweet, it’s gotta flow with the carbohydrates and have good texture
While I enjoy HK style baked goods, they are not to the same standard as French bakery items. The soft fluffy texture is pleasant, but not especially interesting.
Facts even if I like sausages there were other sausage type things that are definitely better would I say they are great idk I do like sausage but I rather a normal hotdog with mustard so ye the sweet stuff is usually better sad to hear the char Siew is not good man glutinous rice chicken (I directly translated from Chinese since glutinous chicken rice is uh it's not chicken rice so ye) is not good anymore I used to love it before the pandemic but now? it tastes not savoury enough the flavour you expect is so watered down it just ain't good anymore everything after the pandemic is just man it used to be good chicken rice used to be good and almost everyone's tasted like it nowadays everyone's watered down, tastes different or tastes weird So sad when everything sucks you feel glad to have Even smth that tastes remotely similar chasing after something that will never come back and hoping that someone someone.... Would make it the same way again... Bao bun pork filling and stuff also not good anymore the vegetable ones where they shove just veges also ain't as good I mean it's harder to tell since it kinda just tastes the same but you can tell they skimped out on flavour it is as everyone says you don't know how good you have it untill you get it taken from you.
But that's a bit like the “no true scotsman” argument. My father was a German stationed in France during his military service( around 1963 or so). Once he was attacked by an old woman with a pitchfork with the battle cry “Les boches”. But he actually found it relatively charming and ultimately understandable. I was in southern France too, and sometimes you were classified as an "Nazi pig" , but is that not the charme of beeing in a foreign culture? Generally french persons were quite nice, so i found.
Haha spoken by a person that have never step outside of their neighborhood. Thank God for Foxy News, right? Where you can regurgitate someone else opinion instead making your own!
Too polite, no goatee treated like an ash tray, and a lack of dismissive contempt for the world around him in the eyes? You found a very unique Frenchman, there.
I bet our sugar here in America is entirely different than the sugar the rest of the world uses. Some ultra processed crap. Also we do likely put too much in many things. There's many times I find out there's sugar in something and I question why but likely it's to help with caramelization or to cut the bitterness of something. But I agree our desserts are wayyyyyyy too sweet and that's why I don't really eat sweets.
I think it just shows, it doesn't matter where we come from. To be able to sit down, share food and see the enjoyment we have through food is one of the most endearing experiences we share as people on this Earth. It's shouldn't always be about politics.
Why does this feel so patronising towards the Honk Kong pastry chef. As if he needs to confirm to the French chef that everything that he is doing is good. Who gave him that authority😭😭
next video idea “ Indian / Nigerian chef tries Sichuan cuisines”. they both love spicy
I would watch that!
yes please
Love these series Mike is doing. Keep it up!
Little thing to add is that that "gold" yeast he's using is an osmotolerant version that is specifically optimized for the type of enriched doughs (high sugar and fat) that are popular in Chinese (and other east Asian) bakeries.
loved the historical breakdown in the beginning!
you guys have been killing it! keep up the hard work!
Love you guys do more stuff like this
I found myself repeatedly searching "chinese chef tries -" over the last few weeks and then I just found this video and it only just now occured to me to subscribe lol
i am addicted to this new way of videos it makes me nmoree interested
i am soo happy having this change
love from india
yay
It’s so cool you get to meet lots of chefs :D
Hotdog buns are my favourite! I ate so much of it growing up but if I google it, I’d be shown the bread used for actual cart hotdogs 😭
you should do this with Mexican bakeries too!!
I second this. Would be super fun to see
I think they are in Canada, their access to legit Mexican bakeries might be limited
Cantomando, this is the way
I have to go get some of those buns ad tarts and treats for myself 😁
Every good bakery in Australia has custard tarts. They have always been a favourite treat of mine.
I’m assuming a Chinese egg tart is very similar and just as delightful. I’ve always wanted to try one.
My go to is the taro and red bean pineapple buns. And of course the classic cocktail bun.
Ah yes, as a Brit I have to say how much I enjoy a scone with slotted cream.
Thanks for visiting hk and share our bakery culture
He in Canada lol
!! ultimate asian compliment : not too sweet !!!
always got the banger video ideas
Next should be Paris Banquette! Asian French.
Or Banh Mi!
Mexican bakeries also use the tong system
this is the video series that gets me subscroobed, bell rung.
6:35 food is about respect. respect of the food itself for the cooks and respect of eachother eating at the table. by sharing a meal with other people at a table you create connections, I could not imagine eating squatting on the side of the road like that, you lose connection to the food you are eating and you cant create connection with others if you are just eating for the sole purpose of putting food in your body. this is a cultural shock right there.
That is one thing Cheesecake Factory can learn from, “not too sweet so you can enjoy it” 😂 if it’s sweet, it’s gotta flow with the carbohydrates and have good texture
getting French man to do an Asian squat is so hilarious~! bwahaha
i am white and the Hong Kong stuff looks so yummy.
I love these cross culture chef videos
Hahaha Ben is just like my name is Ben
Pls do more vids on Japanese food😁
While I enjoy HK style baked goods, they are not to the same standard as French bakery items. The soft fluffy texture is pleasant, but not especially interesting.
When he gave him the hotdog bun I was like Nooo, that shit sucks
hotdog buns are good
Facts even if I like sausages there were other sausage type things that are definitely better would I say they are great idk I do like sausage but I rather a normal hotdog with mustard so ye the sweet stuff is usually better sad to hear the char Siew is not good man glutinous rice chicken (I directly translated from Chinese since glutinous chicken rice is uh it's not chicken rice so ye) is not good anymore I used to love it before the pandemic but now? it tastes not savoury enough the flavour you expect is so watered down it just ain't good anymore everything after the pandemic is just man it used to be good chicken rice used to be good and almost everyone's tasted like it nowadays everyone's watered down, tastes different or tastes weird
So sad when everything sucks you feel glad to have
Even smth that tastes remotely similar chasing after something that will never come back and hoping that someone someone.... Would make it the same way again... Bao bun pork filling and stuff also not good anymore the vegetable ones where they shove just veges also ain't as good I mean it's harder to tell since it kinda just tastes the same but you can tell they skimped out on flavour it is as everyone says you don't know how good you have it untill you get it taken from you.
I do the “Asian squat” every morning after eating lots of fibre
That's not a real Frenchman. He was far too polite.
But that's a bit like the “no true scotsman” argument.
My father was a German stationed in France during his military service( around 1963 or so).
Once he was attacked by an old woman with a pitchfork with the battle cry “Les boches”.
But he actually found it relatively charming and ultimately understandable. I was in southern France too, and sometimes you were classified as an "Nazi pig" , but is that not the charme of beeing in a foreign culture?
Generally french persons were quite nice, so i found.
Chef Martial Ribreau @labastillebakery Merci!
@@stephanthomas4410hope you didnt miss by 20 years😅
@@joelhofmann5840 actually not, that was my grandfather than. 😅 ... btw it was 1966 , he was telling me on phone 😉
Haha spoken by a person that have never step outside of their neighborhood. Thank God for Foxy News, right? Where you can regurgitate someone else opinion instead making your own!
Too polite, no goatee treated like an ash tray, and a lack of dismissive contempt for the world around him in the eyes? You found a very unique Frenchman, there.
Hola hola from iD
The lack of ham corn mayo, meat floss, and ham egg and cheese buns made me sad
Meat floss for sure. The other stuff you mentioned no thanks.
I bet our sugar here in America is entirely different than the sugar the rest of the world uses. Some ultra processed crap. Also we do likely put too much in many things. There's many times I find out there's sugar in something and I question why but likely it's to help with caramelization or to cut the bitterness of something. But I agree our desserts are wayyyyyyy too sweet and that's why I don't really eat sweets.
White sugar is white sugar. It's basically the same stuff wherever you are regardless of if it comes from sugar cane or sugar beets.
W🔥
'slotted cream'? Excuse me sir?
1st comment is crazy
I LOVE 红豆派 in a local Hong Kong bakery. Sadley I moved away and never ate it again
Red bean? Naw, gotta get the winter? Melon one and what.... No curry bun (turnover?)
谁坐在路边这么冷 还能享受冷掉的面包啊 这样不好
The Frenchman's Bakery @labastillebakery
La Bastille French Bakery, Toronto
So good!
I think it just shows, it doesn't matter where we come from. To be able to sit down, share food and see the enjoyment we have through food is one of the most endearing experiences we share as people on this Earth. It's shouldn't always be about politics.
You waited too long to eat the buns. When we get home we reheat the buns in the air fryer
Why does this feel so patronising towards the Honk Kong pastry chef. As if he needs to confirm to the French chef that everything that he is doing is good. Who gave him that authority😭😭
French consider themself authority on all cuisine an baking i suppose.
HK buns presented by a Mandarin speaker cooked by a mandarin pastry shef
Chef is Cantonese; you can hear his accent. He is speaking Mandarin to the host because the host can only speak Mandarin.
😅 they really shouldve just gone to Lucculus for a 1st impression
Mexican bakeries also use the tong system