爆浆奶皇流沙包屁屁版 | 简易流心爆浆造型馒头 | Molten Lava Salted Eggs Yolks Steamed Buns (CC 中英字幕)

流沙包是粵式傳統點心，金黄色的咸蛋黄，充满香气，顺滑的口感甜而不腻！
这个兔兔造型流沙包不单好吃而且超可爱，让大人和小孩一口接一口！
Molten Lava Salted Eggs Yolks Steamed Buns ｜爆浆奶皇流沙包屁屁版 | 简易流心爆浆馅 (CC | 中英字幕)
#SteamedBun #流沙包 #造型馒头
“Baozi” and “mantou” are steamed buns, a popular brunch bite-size food in Chinese society, they are made of 5 simple ingredients and cooked in a bamboo steamer.
Xue Ren here to show you how to transform traditional round white steamed buns into surprisingly cute characters.
馒头/包子是一种用发酵的面蒸成的食品，主要原料是面粉，酵母，糖，鲜奶/水和油。是华人社会里平常的点心或主食。
今天就让雪人手把手的教大家如和把平平无奇的馒头摇身变成人见人爱的可爱造型吧！
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❤️MANTOULICIOUS PRE-RECORDED ONLINE CLASS 线上课程❤️
For further details or registration, please contact us at 👇🏻 below link
1️⃣6+6 Chinese Zodiac Steamed Bun ｜6+6生肖造型馒头线上课程
➡️m.me/ow.xiang
2️⃣ 可爱造型馒头线上课程
➡️craftla.co/zh/...
3️⃣ 立体招财猫贺年造型馒头线上课程
➡️craftla.co/zh/...
Or visit Mantoulicious FB Page
➡️ / xuerenmantou
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🥚 Molten Lava Recipe | 爆浆奶皇流沙包食谱🥚
110g Sugar (糖)
18g Custard (蛋黄粉)
18g Corn Starch (玉米粉)
45g Water (清水)
120g Salted Egg Yolks (咸蛋黄)
6g Gelatin (鱼胶粉)
90g Butter (牛油)
📍 BASIC DOUGH RECIPE | 基本面团食谱
75-90g Full Cream Milk（全脂鲜奶）
1/4tsp Instant Yeast（即溶酵母）
1TBSP Sugar（细砂糖）
150g Medium Protein Flour（中筋面粉）
1tsp Corn Oil（玉米油）
📍BASIC STEPS:
🔘 Place the cold milk followed by the yeast, sugar, flour and butter in the bowl of a mixer fitted with a dough hook. (将牛奶, 然后将酵母, 糖, 面粉和玉米油放入装有勾搅拌缸中。)
🔘 Continue to mix at medium speed for 10-12 minutes, until the dough is smooth and has a fine texture. （以中速搅拌大概12 -15分钟，直到面团光滑且质地细腻。）
🔘 Weigh and divide the dough into the required portions. Knead each portion
of dough 2-3 times by rolling it on your worktop, then pressing it together. （称重并将面团分成所需的分量。 在工作台上确实的把面团的每一部分揉均匀，同样的手法按压 2-3 次，然后将其收压在一起。）
🔘 Knead the dough further by flattening it on your worktop.
Tuck the edge into the middle, then press with your palm. Continue this tuck and press motion until a ball is formed. （确实的搓揉面团， 直到面团组织细致光滑。 将边缘往中间折，形成球状。）
🔘 Take the portion of dough to be coloured and flatten it slightly.
Add the desired food colouring and knead until the colour is even. （取所需要的面团，加入所需要色粉，搓揉直到颜色均匀。）
🔘 Modelling steps as instructed in the video. （参考视频的整型手法。）
🔘 After completed the modelling steps, set it aside for proofing. （完成整型后，放置一旁发酵）
🔘 When the dough is approaching its optimum proofing time,
prepare the steamer and bring the water to a boil. （当面团接近发酵完全，把蒸锅的水烧开。）
🔘 Steam over medium heat for 9-12 minutes, or until fully cooked. （中火蒸9-12分钟火至熟。）
🔘 Remove the buns and serve immediately or place on a wire rack to cool before storing. （把馒头/包子拿出来放凉架，收藏或趁热食用。）
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❤️My Book~ Mantoulicious: Creative & Yummy Chinese Steamed Buns
This steamed buns cookbook is available in major book store near you~
我的造型馒头食谱书,可以在各大书局购买哦！
🖥Info Link:
g.co/kgs/fCpDBX
📕 Amazon.com
📙 Kinokuniya Bookstore
📒 Popular Bookstore
📗 Book Depository
📘 Books.google.com
📓 MPH Bookstore
📕 BookTopia
📙 eBay
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My other videos ｜ 其他的视频:
❤️ Basic Character Steamed Buns
• Basic Character Steame...
❤️ Steamed Buns Troubleshoot
• Steamed Buns Troubleshoot
❤️ Festival Steamed Buns
• Festival Steamed Buns
❤️ Chinese New Year Series Steamed Buns
• Chinese New Year Serie...
❤️ Sandwich Steamed Buns
• Sandwich Steamed Buns
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Check out my other channels
Facebook: / xuerenmantou
Instagram: @xueren_mantou
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❣️Music by www.bensound.com
❣️Graphic by mixkit.co
❣️Filling Recipe credited to Da达哥厨房
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Any person or organization not affiliated with xue ren is prohibited to use, copy, alter or modify xue ren photographs, graphics, videography or other, similar reproductions or recordings.

[@christinechua3846]

Tried your recipe. Mine did not rise at all or double in size. Is the proofing done only after the modelling? My mistake was probably leaving the dough for 1 hour before modelling.

[@mariliaverissimo3468]

Thank you for sharing. I learn so much from your videos. These are my weekly classes. 🥰🥰🥰

[@XueRen-]

This is molten lava bun is super decisions and it’s very popular in Asian country. Try it n see if this suit Brazilian taste. 😊

[@mariliaverissimo3468]

@@XueRen- I'll try! 🥰

[@kathychen677]

棒棒棒👍，看著就好吃😋，謝謝老師的分享🙏

[@XueRen-]

拍攝完直接幹掉🤣

[@yinglinrong8162]

好可爱

[@XueRen-]

😊♥️謝謝喜歡

[@yelhsagnay]

How long do you usually proof for when using a cold/frozen filling? Whenever I use frozen fillings my dough always fails to double in size 😔 unless I’m just not giving it enough time

[@XueRen-]

Best not to judge the proofing by duration. Indeed it’s hard to just when stuffing with cold filling. I usually feel the dough, it should be soft to touch n puffy. It’s takes longer time to proof, cold Filling will slow down the fermentation.

[@yelhsagnay]

@@XueRen- thank you for the prompt response and for sharing these recipes/tips with us! I will give it a try & hope for success 🤞

[@joannteo1282]

太可爱了❣

[@XueRen-]

幸好妳不嫌噁心😝

[@ligiasilva1218]

Maravilha 😍😍

[@XueRen-]

😊♥️

[@helengohlinghui7792]

超级可爱

[@XueRen-]

😊❤️

[@limjoey4635]

馅储存在冰箱几天？

[@XueRen-]

一個星期左右。太好吃，會被旋風式的吃完！不可能留會太久哦😝

[@Jaclynn90]

原来蛋挞模还能这样用呢😂 厉害~~ 谢谢分享😍

[@XueRen-]

目的是要讓屁屁更挺😂

[@maidenofdream]

好可爱！ ❤️

[@XueRen-]

❤️ 謝謝喜歡

[@linmini3894]

請問老師，影片裡的蛋黃克數是不是跟配方表的克數不同，如果不想做到120克，是不是可以直接按配方比例減少即可，有需要特別注意哪一方面的比例嗎？

[@XueRen-]

可以自行按食譜比例加減😊 沒問題

[@karengoh9691]

Teacher Xue Ren while waiting for the bun to be proof will the lava melt and leak out of the bun?

[@XueRen-]

If u seal it nicely, it won’t leak even when it’s steaming. U can keep it in the chiller while completing the rest.

[@mimi_0120]

老師您好，想請問一下～內餡要包之前，有需要退冰嗎？還是冰冰的包呢？因為冰的才好包進去，但麵皮也會變冰，發酵就會延緩了，那發酵上有需要留意什麼嗎？

[@XueRen-]

因為這個餡溶解特別快，可以在1-2小時前放入冷藏庫，用多少拿多少。發酵會久一點，但不礙事哦！

[@mimi_0120]

謝謝老師❤

[@thuyngan6714]

Is this filling different from the kind of "lava salted egg yolk filling" in your book "mantoulicious"? I see in the book that the ingredients and methods are quite sophisticated.

[@XueRen-]

Yes, its different recipe. Try out both recipe 😊❤️

[@MeiErGam]

谢谢这么好及详细的视频。 我一直想要做流沙包子，我想请问一下有什么可以代替Gelatin (鱼胶粉）？因我是素食者。 谢谢。 还有这屁股出流沙也太美妙了。。

[@XueRen-]

我看過烘焙原料店有賣素食的凝固粉，類似魚胶粉。你去問問看😊

[@MeiErGam]

@@XueRen- 真的谢谢你的回答。会去找找看。

[@runahii1749]

我的咸蛋黄加了牛油那些竟然有颗粒。。。溶解不了。是不是需要过滤一下？

[@XueRen-]

可以哦！

[@Dd-te8cm]

老師不好意思想請教您，清水的部分可換成牛奶嗎

[@XueRen-]

可以哦！清水份量會比奶少😊

[@Louisa-nf6zo]

如果餡料部分沒有魚膠粉可以成功嗎？

[@XueRen-]

那可能需要考慮使用其他的配方咯😅

[@chrysgoh5633]

老师，我用蛋挞模遇到蒸好的包子底部会硬，是什么问题？

[@XueRen-]

是喔，這個造型可以直接放烘焙紙/饅頭紙，只要包得好不會漏餡。

[@chrysgoh5633]

@@XueRen- 老师，那我像你那样放蛋挞模具+纸，为什么底部会硬硬的？

[@XueRen-]

可能太熱“烤” 熟了

[@cheungmosim1852]

老師，借問一聲如果係兔屁股整個窿，是蒸完整定係未蒸之前？

[@XueRen-]

之前輕按，蒸後再搓洞

[@cheungmosim1852]

Thx🙏🏻老師

[@hklocalgal]

Can I make it with a sweet custard bun instead?

[@XueRen-]

You can replace with any filling you prefer, best to start from filling with less oily and solid filling, for example lotus paste, red bean baste.

[@elainevan3484]

Hello 老師妳好，請問鹹蛋黃120克是多少粒鹹蛋黃的，請回覆知多謝先

[@XueRen-]

你好Elaine～看蛋黄的大小，7-9颗不等。其实100-120克都不碍事😊 前天做了90克的蛋黄，一样美味😋

[@elainevan3484]

@@XueRen- 謝謝你的回信，㊗️老师和家人全部身体健康，平安 新的一年快乐

[@elainevan3484]

@@XueRen- 我会試做看看

[@cookht1794]

Nice

[@XueRen-]

Thanks~ glad that u like it 😊❤️

[@chiewmeilee852]

请问老师，如果没有蛋挞模，可以用回馒头纸吗？

[@XueRen-]

可以哦！只是會平坦一點而已，不礙事

[@chiewmeilee852]

@@XueRen- 好的 谢谢老师😙😙

[@hunterjoe916]

老師您好，請問買不到蛋黃粉能用什麼取代嗎？或是就不用放？

[@XueRen-]

可以全用玉米粉代替，但味道会有所不同哦！

[@hunterjoe916]

謝謝老師回覆，有試做這個流沙配方了，真的很好吃！很謝謝老師拍這麽詳細的影片教學，書也很好看唷😍

[@XueRen-]

是點心店的味道，我連吃兩個，罪過罪過🤣🤣

[@WL1006]

can i use bread machine to knead the dough? if yes will it be the same time frame?

[@XueRen-]

Yes you can, but it need longer time. 😊

[@WL1006]

@@XueRen- thanks teacher... i bought ur book... but will i learn better with ur online class? will the recipe in english?

[@XueRen-]

Yes, the pre-recorded online class is in English and mandarin. The steps will be more details in my online class. 😊 Class info is in description box.

[@mizzierr0761]

Is there other alternative for gelatin powder?

[@XueRen-]

Best to use gelatin in this recipe. 😊

[@WL1006]

how much gram is the pink dough shall i keep? for each

[@XueRen-]

About 1gm for both side or even lesser. About a size of a red bean for each side.

[@WL1006]

@@XueRen- thanks teacher

[@nicholaschua6248]

Lazy to do, do you sell?

[@XueRen-]

😆 Not selling but we have pre-recorded online class, you can watch anytime n anywhere and it’s never expired. 😊

[@dicksonkoh6830]

Red bean got?

[@XueRen-]

Lava red bean filling u mean?

[@dicksonkoh6830]

Yes. Madam

[@XueRen-]

Not at the moment Dickson ☺️

[@joanneng8688]

Super cute unfortunately not vegetarian bao

[@XueRen-]

You can also turn this design to mantou/plain bun. 😊

[@joanneng8688]

@@XueRen- Thanks! Do you think I can still do the egg yolk creme without gelatine? Gelatine usually made of cow and pig bones…

[@XueRen-]

There is recipe without gelatin out there. Or you can get gelatin for vegetarian 😊 Try look for it at baking ingredients shop

[@joanneng8688]

@@XueRen- Thanks for your effort! 💐