Love your video. I cannot read Chinese but I can read English and listen to your Cantonese, due to 5 years living in HK, Thank you so much for doing so detailed video. Wonderful job you have done.
Thank you sooo much. This is my very first home baking try and it turned out excellent amd exactly like yours. Your detailed explaination and step by step instruction really helped. The only thing is that I knead the bread for much longer than you do, probably because I'm lacking the strength and technique. Anyways, it was a great success. My family amd friends are very happy too.
![[不能只吃一個] 港式餐包 Milk & Butter Rolls](http://i.ytimg.com/vi/8L5QNBGemXE/mqdefault.jpg)
![[不能只吃一個] 港式餐包 Milk & Butter Rolls](/img/tr.png)
![【港式麵包】 雞尾包｜ 平民價錢高級手藝🥖｜Cocktail Bun [Eng Sub]](/img/n.gif)
Love how you knead the dough and show every process clearly.
Love your video. I cannot read Chinese but I can read English and listen to your Cantonese, due to 5 years living in HK, Thank you so much for doing so detailed video. Wonderful job you have done.
感謝師傅傾心教導, 我會跟著試做。👍☺️
相信你也會成功
認真教學絕對沒有藏私好過網上很多頻道，非常好影片謝謝大爸😊
Thank you so much for your quick reply👍
好吸引，多謝教授❤
教得非常仔細，多謝大爸🙏
第一次整，1 take就掂！多謝分享🙏
希望我講解得好詳細，能夠令大家明白
为你努力地揉面点赞👍
謝謝分享
大爸你好，我第一次跟你做波蘿包和螞蟻上樹都成功左，多謝你。
多謝支持，大家繼續加油，即將有新影片
非常詳細，對於初學者是－個非常好的教學方式。由其是港式菠蘿包，對於居住海外的我。每次在面包店買到的菠蘿包都不是在港食到的味道。現在看到這完整的做包程序。我已聞到以前吃到的味道。多謝
多謝你留言支持鼓勵
Thank you so much for this tutorial! I will definitely try it. It's my favorite bread in Hong Kong. Missed it so much.
經過咗一個鐘頭咁去搓終於到搓到成型。😂 真係好有耐心先得（我估因為我手唔夠力同埋新手）。
不過食到個成果（同埋家人食得開心）咁就乜都抵晒啦！
師傅謝謝你,好詳盡講解,所有重点細節,毫無保留,献給網友
So much skills and thanks for sharing chef
睇完先知菠蘿包原來咁多工序先可以做到，真不容易，多謝分享！
🤣🤣🤣🤣所以香港幾蚊個係好抵食
great video Chef, very clear instructions !
Thank you for you comment,I will try my best and make more videos
@@habibiekitchen2875 🥳🙏😋
蛋漿可以掃多啲，最好邊邊都掃埋。咁樣啲裂紋先會爆得靚仔好多。
Thank you sooo much. This is my very first home baking try and it turned out excellent amd exactly like yours. Your detailed explaination and step by step instruction really helped. The only thing is that I knead the bread for much longer than you do, probably because I'm lacking the strength and technique. Anyways, it was a great success. My family amd friends are very happy too.
Thank you so much 💝
Hope you like the way to share how to make Hong Kong style cuisine in my channel
Looks delicious mate
好細心👍🏻👍🏻
多謝支持同鼓勵
去咗你間飯店Pandora食焗豬排飯, 好好食, 無得彈!👍😋👍
多謝你🥰🥰🥰大家食完比comment 令我更進步
@@habibiekitchen2875好, 支持你!
黃生,我是唐太,偶然看到你的影片,你教學技巧比我教書還高超呢!👍👍👍努力呀！支持你!
多謝唐太誇獎啊🥰🥰
嘩，原來做一個菠蘿包要咁多功夫多謝多謝分享訂閱支持
多謝你教導，教得好仔細，我麵有跟你食譜黎做，好成功👍🏻，我想問下可以用湯種黎代替嗎？如果可以係咪應該減省低粉？請指教🙏🏻🙏🏻
Sorry ar 菠蘿包我未試過做湯種，所以比唔到份量你參考
明白，但我跟你呢個分量都好好食，因為我之前整左湯種唔想浪費😝
正👍！
多謝哂 不過份量太多 了 要做粉同才料全部減一半。啱嗎
可以減半
Can you tell me where I can find your 波羅包 recipe ?
In video 0:40 have the full recipe
教得好仔細，多謝大爸！ 想問吓搓果part 可唔可以用廚師機？你叫
當然可以🤣🤣🤣慳水慳力，不過記得蛋同水要加盤底，再加粉
謝謝大爸教路，想整好耐，但家中無廚師機，偶然睇到呢條片，正合用👏🏻，請問圖中的Allinson’s是高筋麵粉嗎？Mc Dougalls就是低麵？
多謝你支持先🥰🥰
Allinaon係bread flour (very strong white)做一般麵包用
Mc dougalls 係低蛋白質自發粉，主要做無筋性既海綿蛋糕呢類產品，因為英國好少有cake flour,佢地多數係自發粉，再細分蛋白質量去決定做邊種產品
@@habibiekitchen2875 謝謝回覆！咁我都係買包Mc dougalls跟你教的份量整穩陣啲🙏🏻😊
大爸，我買咗Dried Active Yeast請問係咪唔啱用，要買過Easy Bake 嗰種？
@@virginiachan3543 啱用，浸室溫水10分鐘先加入麵粉
@@virginiachan3543 加少少糖能令依士更活躍
太捧了
Thank you 🥰
謝謝你無私的分享！ 真的很仔細！！！ 👍👍👍👍
Very detailed & clear !
Only, Why is it called PineApple Bun, when there's no Pineapple ?
Because the top looks like pineapple skin
教得好好呀👍🏻
多謝鼓勵
講解好清楚仔細,我有啲信心試做
毫無保留，解釋祥盡，成品完美， 值得一贊，我立刻訂閱。
多謝你支持
請問英國面粉係唔係要減水份量？吾該
真係每種牌子唔同，每隻都要試水量
我覺得英國麵粉，係無日本或台灣麵粉咁軟熟幼滑，偏硬身，嚼勁較高
香港人加油
香港人加油🥰👍🏼👍🏼👍🏼
好清晰及仔細,
最近係屋苑商場一間連鎖麵包店買菠蘿包, 有廚爐即場焗,傳統雞尾飽,芝麻咸豬都做得幾靚,唯獨菠蘿包扁🤔,連續買幾日都係咁,唔係正常圓型漲卜卜
估計發酵問題，或水太多
主持好靚仔🙏🏻🙏🏻🙏🏻🫨
🤣🤣🤣🤣咁拑住良心都肯講，多謝你先
Thank you for providing the ingredients in English 🫰
I really want to share how to do ,not only want get the view 🥰🥰
阿弥陀佛 好
請問做菠蘿皮加的蛋液，是用全蛋液抑或只係用蛋黃？唔該晒。
我用全蛋液
@@habibiekitchen2875 thank you!
請問呢個份量大約可以做到幾多個包？如果只做一半份量，係咪將全部材料份量除2就得？
食譜可做25個中size 或18保正常size ，想做一半，直接除2便可
Hi, 如果我没有custard powder , 还可以成功吗？谢谢
可以，只是味道無咁豐富和顏色較淡，因為吉士粉本身會令麵包多左蛋香味
@@habibiekitchen2875 Thanks for your prompt reply 😊
好想試整
睇完條片，不妨一試，12歲至60歲，新手做完都send比我睇
❤
您好，請問焗爐是商業用嗎？請問是什麼牌子？謝謝🙏🏻
係啊，餐廳焗爐，家用都係用160°C-170°C都夠
❤❤👍👍👍
師傅，請問如果前一晚整好，第二日先焗得唔得架？😅
放雪櫃，低温發酵
@@habibiekitchen2875 知道，謝謝
菠蘿皮的制作跟蛋撻皮有分別嗎？
完全不同，蛋撻皮主要係牛油，麵粉，糖混合物，比較似曲奇
May I know it's instant yeast or active dry yeast? Thanks.
Active dry yeast
Thank you 😊
好正呀，我想問同墨西哥嘅做法係咪只係嗰個皮唔同咗？
包底都一樣，係個面唔同
😋👏👍💪
以前做过很多次，效果都不理想😢希望这个配方有进步
試吓
太多工夫了
鸡蛋需要是室温才不会油水分离
請問沒有奶粉，可以有其它代替？
無奶粉可省略，但唔可以用鮮奶，會影響發酵
片做嗰個份量係咪食譜x2?
無錯，我做係2倍既量有58個，大家跟食譜做有25個中size
請問無低粉，可否用corn flour 代替？
網上有高手出過比例
如果無低筋麵粉，可以中筋麵粉+粟粉的比例是4:1，即係70g低筋麵粉=中筋56+14粟粉
酥皮包 菠蘿包以訛傳訛
沒有分量？
影片40秒左右，有詳細份量，大約可以做20至22個菠蘿包
@@habibiekitchen2875 謝謝你🙏
後段好 細聲
係啊，一開焗爐搶左聲，下次會留意一下
@@habibiekitchen2875 😊😊
吾明白点解一份牛油变两份牛油沒讲解清楚
片中我用了食譜的2倍量，因為我要大量制作，如果大家係屋企做，照住0.40秒既食譜就可以了
So I was expecting pineapple in the ingredients 😂
🤣🤣🤣🤣I’m sorry
包皮不太似
冇份量甘免強，
有啊，係頭段45秒左右有齊份量，約可做20-23個