A Variety of Rice Noodle Rolls (aka. Cheung Fun) Recipes (腸粉大製作) with Papa Fung

[@PapaFungsKitchen]

Here's the translated Chinese Recipe: 蝦米腸食譜 總數十八條腸粉。 [ 食材 ] 粉漿: 300g 粘米粉 80g 生粉 80g 澄麵粉 1200ml 水 2tbsp 油 牛腸: (制成四條) 4oz 牛肉 少許糖 少許生抽 少許白胡椒粉 少許生粉 少許油 少許麻油 蝦腸: (制成五條) 4oz 蝦 少許鹽 少許生粉 少許糖 少許白胡椒粉 少許油 少許麻油 蝦米腸: (制成四條) 3 青䓤 2oz 蝦米 炸兩: (制成二條) 1 油炸鬼 甜鼓油: 100ml 生抽 20ml 老抽 100g 糖 250ml 水 [ 制作 ] 1. 牛腸饀:將牛肉切條，用糖和生抽抓勻再加胡椒粉，油，生粉和麻油拌勻放雪柜備用。 2. 蝦腸饀:用鹽和生粉先醃十分鐘，抓洗乾淨，用紙印乾水份，一分為二，用鹽，糖和胡椒粉抓勻再加上生粉，再加油和麻油拌勻放雪柜備用。 3. 蝦米腸饀:先用水浸軟蝦米，瀝乾水分切碎，青蔥切細粒備用。 4. 甜鼓油:煮滾水溶糖，加生抽和老抽煮至滾，放置一旁備用。備註：剩餘的必需要放雪柜保存。 5. 甜醬:取甜鼓油再加水和糖煮至滾，英粟粉用水開稀，推薄獻備用。備註：如醬料用時太杰，可加熱水開稀。 6. 預備少許熟白芝麻。 7. 粉漿:將全部乾粉料拌勻加油和少許水先攪拌，才逐漸加入餘下水份撤底搞勻備用。 8. 製作：水煮至沸騰，先蒸熱蒸盤掃油，落粉漿要薄薄一浸，材料同時落，蒸一分鐘即可。備註：觀察粉漿起泡即熟，如果未熟可多加一分鐘，取出蒸盤卷粉皮成腸粉即可食用。炸兩制作：蒸粉皮取出才放油炸鬼在粉皮上卷起即成。 9. 蝦米腸可以即食和煎香食，隔夜才煎效果更佳。 10. 齋腸要灑白芝麻，配合芝麻醬，甜醬和甜鼓油吃更有風味。

[@wendyhannan2454]

Thank you I can make this gluten free, I’m excited 😜

[@PapaFungsKitchen]

Wonderful!

[@olivialau1229]

Thank you Papa Fung! Cheung Fun is my favorite breakfast and snack food! And your videos are so nice to watch - high quality production value, soothing music, and pleasant Cantonese narration. Love your channel!

[@PapaFungsKitchen]

Thanks!!

[@magea9624]

Thank you for this recipe!! Made it this morning as a treat and it came out so nicely 😊

[@PapaFungsKitchen]

Glad you like them!

[@jennyfong2877]

Chung fun yummy thank you for your sharing

[@PapaFungsKitchen]

Thanks for watching

[@miskyloo887]

That looks amazing.. Easy to make too! About to hit subscribe!

[@PapaFungsKitchen]

Thanks!

[@annielee9081]

Love this!!!! My favorite Dim Sum item.

[@PapaFungsKitchen]

Nice!

[@scubajuju]

Love all your videos. Makes me drool 🤤

[@PapaFungsKitchen]

😛

[@michaelad48]

YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH MUST HAVE SOME NOW PLEASE PLEASE

[@jackzspade]

Best videos ever!

[@MCMTran01]

Currently watching all your dim sum videos. They are absolute perfection!

[@PapaFungsKitchen]

Thanks

[@susieleventis5126]

❤️❤️❤️👌 Yummy 😋. Thank you so much Papa Fung.

[@PapaFungsKitchen]

Thanks for tuning in!

[@erisbelly9560]

Can't wait to try this recipe, thank you!!!

[@vincentzhu810]

多谢冯爸爸无私分享

[@PapaFungsKitchen]

🙌🙌🙌

[@ElleNghe]

Thank you Papa Fung! I love the steam rice rolls with youtiao stuffed with shrimp paste. Would you mind sharing how to make stuffed youtiao too? Thank you so much.

[@PapaFungsKitchen]

I don’t think I had that before

[@ricardogao8147]

🤤🤤🤤 when a tradicional char siu bao recipe?

[@PapaFungsKitchen]

When I master the bun. It still won’t split like how you would get it at dim sum restaurants. I think my stove is not hot enough since it’s not an industrial kitchen. The bun splits without the char siu, but with it, it looks like a regular bun. Not good enough to post.

[@suziedepingu]

@@PapaFungsKitchen add oil !

[@PapaFungsKitchen]

Hello, forgot to mention that the char siu bao recipe is up from a few weeks back.

[@ricardogao8147]

@@PapaFungsKitchen already saw it papa. thank you for adding it!

[@shirleyleung9237]

馮師傅請問呢個粉漿可以早一晚整定放喺雪櫃嗎？如可以整定，蒸之前需唔需要回溫呢？

[@PapaFungsKitchen]

都可以嘅，但是不要用太久，即最好兩三日內用完，蒸前要撤底攪勻，也不需要回溫。

[@shirleyleung9237]

@@PapaFungsKitchen 唔該馮師傅🙏

[@m.dj.r2302]

Sometimes the shrimp ones contain a thin layer of something crispy between the roll and the shrimp. Does anyone know what it is/how to make it? The shrimp aren't battered/tempura

[@PapaFungsKitchen]

Sorry, I’m not familiar with a thin crispy layer between the roll and the shrimp. I don’t think I had that before. Sounds very interesting

[@m.dj.r2302]

@@PapaFungsKitchen Thanks for responding! 😊 It is very nice - If I find out, I'll share so you can try too, if you want to!

[@vincentzhu810]

冯师傅，我发觉肠粉做完试食后，有阵淡淡“粉味”（类似少少塑胶噶味道），请问有冇方法解决？我全部粉包都系新买，新开封，立刻做。

[@PapaFungsKitchen]

你混合粉漿時有沒有撤底攪勻呢？可靜置多些少時間待其充份溶合，買粉包留意日期。

[@vincentzhu810]

@@PapaFungsKitchen 有充分搅匀，但系仲有粉味。唔知可唔可以加其他材料中和或者盖过呢？

[@vincentzhu810]

@@PapaFungsKitchen 彻底搅匀后，再放入炸过姜嘅熟油调成粉浆，成品肠粉的粉腥味已经大大减轻9成。感谢冯师傅回复。

[@PapaFungsKitchen]

要注意日期，不同牌子都有不同品質，又或有氷的粉漿你都可以試試。

[@vincentzhu810]

@@PapaFungsKitchen 感激冯师傅的回复