The pastry chef shared the practice of steamed dumplings with hot noodles, the skin is thin and t...

The pastry chef shared the practice of steamed dumplings with hot noodles, the skin is thin and t...
Full-time pastry chef, pasta Bai Xiaosheng, food explorer! ! Share real technology, record the real food world
Hello everyone, I am Lao Mo
Food, cooking, Chinese food, home cooking, recipes, creative food, #ʳƷ , # ʳ, food practice, next meal, food practice, food China, food writer Wang Gang, food recipes, Chinese food, Chinese food practice, home cooking Recipes, home cooking recipes, steamed buns, pasta

[@Lee-wi9tt]

老師的教學詳盡又仔細🙏

[@skynorthern6430]

主播解释得非常细致👍🎉我按一些频道建议的面和水的比例效果都不算理想，我自己尝试下来合适的比例跟您这里的面、水比例基本一致，好开心😃

[@qinshen9660]

请问老师你们什么时候不用鸡精，味精的食物呢？鸡精本来就是味精加淀粉而成的，怪不得在餐馆吃饭回家口特别的渴！吃进去太多的纳了。

[@Dafsjjhh]

最重要的一步你没说，就是必须加一些动物油，否则很黏

[@TEO-pg3tt]

谢谢你的分享。师傅请问这种饺子可以做多了放冰箱冷冻吗？

[@sophiachao8926]

谢谢老师详尽的视频教学！👍👍🙏🙏🤗🤗

[@休士]

麵粉倒熱水中，過程怎麼做比較好? 請師傅示範一下。謝謝。

[@睿彰蔡]

有沒有辦法用低筋麵粉，利用鹽巴根玉米粉調成中筋麵粉製作?

[@janechang7266]

終於等到了： 用全燙面皮來做蒸餃 餡料仍保有青翠色。超棒啊

[@davidz7858]

全烫面太黏牙

[@minnasmith5519]

Thank u very good u call master chef

[@梁弘毅-o9r]

在麵裡加的鹽，是加在熱開水裡嗎

[@chiliu8749]

WILL TRY 🤤

[@db4425]

请老师教授我们做牛肉白萝卜蒸饺。冬天有很多萝卜。哪种萝卜馅料最好吃？ 谢谢了！

[@eileenkung5839]

😋

[@coolinva]

Why have to use hot water? How about use room temperature water?

[@rainbowcat83]

Only high protein 11% content all purpose flour can use room temperture..

[@kelvinhsiung1687]

你的配方冷了還是硬皮，胡亂教

[@rainbowcat83]

Kelvin Hsiung 😅 😂

[@何辉-r9p]

不要用开水烫面，用70度的水和面试试。

[@rainbowcat83]

@@何辉-r9p 用60度的水和面