Thanks for the recipe Papa Fung. I have a new appreciation for the skill it takes to make these. I never knew it was so complicated.
@PapaFungsKitchen3 жыл бұрын
This one is more effort than some dim sum. Hope you enjoyed the video, and thanks for watching!
@festinlotus2821 Жыл бұрын
Thank you Papa Fung 💖
@PapaFungsKitchen Жыл бұрын
Thanks for watching
@sandylau9192 Жыл бұрын
Good job papa fung! Ur a great teacher!
@PapaFungsKitchen Жыл бұрын
😄☺️
@allesuye25513 жыл бұрын
Love your videos ... short, concise and straight to the point. You are the best!
@PapaFungsKitchen3 жыл бұрын
Thanks!
@ThanikaPhudthipongАй бұрын
Thanks for your captions in English language.
@PapaFungsKitchenАй бұрын
Your welcome 😊
@scktang3 жыл бұрын
Thanks for the detailed instruction and this is the only time that I can successfully did it (meaning the bun did crack finally, amazing) But I just realized that I use cake & pastry flour instead of cake flour though, but it still works for me.
@PapaFungsKitchen3 жыл бұрын
Nice! Yes, just as long it’s low protein flour.
@ymyung378011 ай бұрын
感謝分享!👏👍
@PapaFungsKitchen11 ай бұрын
😊
@onkeh Жыл бұрын
Made these last week and it went perfectly, thank you!!
@PapaFungsKitchen Жыл бұрын
Nice!!
@ThanikaPhudthipongАй бұрын
Am interested in the best of formula.
@rl12443 жыл бұрын
Tqvm Papa Fung, I wish I was in Toronto now so that i can taste your pau. You are my inspiration :)
@PapaFungsKitchen3 жыл бұрын
Thanks for watching! I’m just doing this for fun during the pandemic, I don’t sell food.
@sudaratchaiparsert3842 жыл бұрын
Looks Delicious
@PapaFungsKitchen2 жыл бұрын
😊😊😊
@naomiboehm64803 жыл бұрын
amazing as always papa fung!
@PapaFungsKitchen3 жыл бұрын
Thanks 😊
@ItsMikeLearns Жыл бұрын
that looks really tasty!!
@karenchiem3687Ай бұрын
Papa Fung, I love watching all your uTube tutorials. I made the 义燒飽 followed your instructions. I didn't get the signature crack like the 义燒飽 you made. Could you please advise what had I did wrong? Thank you very much!
@PapaFungsKitchenАй бұрын
Hello, there can be many factors that the bao didn’t have the signature crack. When steaming, it wasn’t hot enough, did you use a low protein flour like pastry flour? Did you use ammonia?
@elizawu4958Ай бұрын
I have tried many recipes and yours is the best. Thank you so much.
@PapaFungsKitchenАй бұрын
Thanks for trying it out!!
@fecariskitchen4 ай бұрын
Thank you for the BBQ PORK bun recipe, it looks really delicious!! this is my challenge to make char Siu bao!! 🙏😍
@PapaFungsKitchen4 ай бұрын
Good luck
@overdolp98323 жыл бұрын
好勁👍👍👍👍
@PapaFungsKitchen3 жыл бұрын
☺️
@maicholor28492 жыл бұрын
Don't think many will bother making it if it takes so much time and effort!
@georgewong648 Жыл бұрын
好手勢
@ctc30416 ай бұрын
Hi Papa Fung, thank you for sharing your lovely bao tutorial. May I ask can I use this sourdough starter to make Mah Lai Gao. Thank you. 😊
@PapaFungsKitchen6 ай бұрын
Yes you can, it’s the same sourdough
@ctc30416 ай бұрын
@@PapaFungsKitchen Thank you.
@phantomsurvivor61693 жыл бұрын
Deep fried prawns in batter recipe please. Thank you chef.
@PapaFungsKitchen3 жыл бұрын
Noted!
@eniale19863 ай бұрын
Papa Fung, I hope you can also share your pork BBQ recipe. 🙏
@PapaFungsKitchen3 ай бұрын
I haven’t been able to perfect that one yet
@Foodlover16459 Жыл бұрын
Thanks for upload this. I would like to know if I use pastry flour than bao flour both same white result?
@PapaFungsKitchen Жыл бұрын
I’m not sure what bao flour is. I never used that before
@fc45812 жыл бұрын
Thank you papa Fung. I love your recipes. Can you do a chasiu and siu yuk recipe please!!
@PapaFungsKitchen2 жыл бұрын
Will try to figure that one out
@jorgeenrique9052 Жыл бұрын
Hello I read that the cake flour can be made by mixing all purpose flour with cornstarch, I want to know is this really works or its has to be cake flour completely in package?
@PapaFungsKitchen Жыл бұрын
I never tried that before. I just buy the cake flour in package
@pinggian85672 жыл бұрын
您好,請問師父如果沒有臭粒可否用食梳打粉代替嗎?多謝
@PapaFungsKitchen2 жыл бұрын
我未試過,不過我相信作用不大。
@Pareltje2810 ай бұрын
For how long can i keep the starterdough in the frigde when not i’m using it? For example what do i have to do if i’m not using it for a week? How do i start feed it again? Thx in advance Wendy
@PapaFungsKitchen10 ай бұрын
1-2 weeks should be good
@austinwilliams39926 ай бұрын
you could technically not feed it for 3 weeks and most thatll happen is it starts to produce hooch/alcohol. All you have to do is pour off the alcohol that is sitting on top but that is your biggest warning to feed it or itll die in a couple days after that. It is pretty forgiving with refrigerating. Also at all times you must maintain 1/4 cups worth of the sourdough starter because if you lower it past that it is basically restarting the culture from bare bones and you wont have the same yeast giving environment/habitat it had that gives the flavor most seek from sourdough. The older the mother starter gets the better it gets people have yeast cultures from the late 1800s still to this day.
@SIGGY114 ай бұрын
0:24 0:33 0:35 0:37
@priyaambo5945Ай бұрын
Can I use bao buns instead?
@PapaFungsKitchenАй бұрын
Regular bao buns are different, the taste and texture is different
@jameswong-xf9tm Жыл бұрын
Hi there, I noticed with my past two attempts, the pastry turned out fluffy BUT I am getting these light brown spots, especially when I reheated the buns again for breakfast. I have a feeling that my hand mixed technique didn't melt the sugar properly. Yes or No? Please advice.Tx
@PapaFungsKitchen Жыл бұрын
Hello, did you put the few drops of lye water? The brown spots are from baking powder and ammonia powder now being completely mixed properly. I hope that helps
@jameswong-xf9tm Жыл бұрын
@@PapaFungsKitchenThanks for your reply. I added only 1 drop of lye water. So the brown spots are from the baking powder and ammonia powder. This means that my poor hand-mixed technique was not long enough? So I'll use an electric mixer which gives a more even mix?
@austinwilliams39926 ай бұрын
@@jameswong-xf9tm you can get away with not using bakers ammonia/ammonium bicarbonate by replacing it entirely with baking powder. Give it a try. That would make it 20g of baking powder anulling the ammonia
@EmAnh-qd5yi2 жыл бұрын
Papa fung. Ive just subscribed to your channel. I love your bbq pork bun recipe but i am highly allergic yeast. Can i not add yeast to the starter dough and allow the flour and water mixtures to developed its own yeast???
@PapaFungsKitchen2 жыл бұрын
Hello, thanks for subscribing. Yes it’s doable but it will take a very long time and you will need to continue to grow the starter dough too. I’ve never personally made it without using yeast before. Good luck
@chinlanpang26582 ай бұрын
请问什么是臭粉?
@jameswong-xf9tm Жыл бұрын
Can I use cake flour instead of pastry flour for starter dough? tx
@PapaFungsKitchen Жыл бұрын
Yup, they’re the same thing
@ctc30412 жыл бұрын
Hi Papa... It's me again. Just to ask for your advice. Once I have made the bao dough , I have left it in the fridge for a few hours before wrap with fillings. The bao dough turned lightly brown after steaming. Does it mean I have to use the bao dough immediately and can't be left in the fridge until ready to use it? I look forward to your advice. Thank you 😊
@PapaFungsKitchen2 жыл бұрын
You should steam it the day of, you can’t put it in the fridge because the dough will not rise. If you didn’t put lye water, the dough may turn a little yellow.
@ctc30412 жыл бұрын
@Papa Fung's Kitchen Thank you, Papa, for a speedy reply. Can I use vinegar on replace of lye water? As I read it somewhere, I can use vinegar instead of lye water.
@austinwilliams39926 ай бұрын
you can only put your bao in the fridge/freezer after steaming. if going in fridge in freezer it has to sit out till room temp 70F or 76F depending on you area after steaming then you can put it in a freezer bag/1 gallon ziploc etc. and throw it in fridge or freezer container doesnt matter try to keep them away from each other if freezing so they dont freeze together. if freezing just re steam for 2-3 minutes 3 minutes for best bet.
@jennylow48182 жыл бұрын
Hi , Papa Fung this sour dough beside making bao, what else can be use for making
@PapaFungsKitchen2 жыл бұрын
It’s mainly for baos. Bread sourdough is different
@jennylow48182 жыл бұрын
Ok,noted thank you very much for responding
@cbristol49062 жыл бұрын
请问为何其他人都用溴粉,而你没放的?
@cbristol49062 жыл бұрын
不好意思,原来你是有放溴粉的
@PapaFungsKitchen2 жыл бұрын
多謝支持
@cbristol49062 жыл бұрын
今天按你的配方做了叉烧包,蒸出来的包仍然有臭粉的味道,但是吃起来是没有那个味道的。是正常的吗?
@chealivye199111 ай бұрын
Hi can i use bao flour instead of pastry flour? Thanks you
@PapaFungsKitchen11 ай бұрын
I never used bao flour before. I heard that the gluten is a bit higher than pastry flour. It might not yield the same result due to gluten ratio
@chealivye199111 ай бұрын
I already tried it and i love the dough results turn out perfect and soft thank you for your sharing
@ctc30413 жыл бұрын
Thank you Papa Fung… this is brilliant…. I love it 🥰. The exactly step by step that helps. All the time I heard dim sum chef say ‘bao jung’ but never know how to make from scratch and how to keep it…. Each time I make the bao with bao jung… my bao skin tend to be crinkles or it has dimple spot (not as good as yours). May I also ask how to reactivate the bao jung after a month or two…. And do we need to feed the bao jung if we are not using it. Other the other hand can we use this type of bao skin for other fillings like red bean paste or black sesame paste. I am so happy I found your channel. 😊
@PapaFungsKitchen3 жыл бұрын
Hello, you can watch my chicken bao/ everything bao video. That one shows how to feed the bao jung and how to reactive it as well. For that video, my bao jung was placed in the fridge for one month without feeding it until I needed to use it. For this type of wrapper, you can technically use it for any type of bao with different filling. Most people use this for char siu bao and chicken bao. For sweet filling like custard, sesame, lotus seed, etc. It’s a different bao wrapper. You can see those videos in the bao playlist.
@ctc30413 жыл бұрын
@@PapaFungsKitchen thank you so much for your guide. I will definitely give it another go. I already prepared the bao jung today. Two more days to go.... wish me luck.
@ctc30413 жыл бұрын
@@PapaFungsKitchen Hi.. its me again.. Thank you for your advice. I have used and keep some bao jung. I took out from the fridge after few days and the top of the bao jung has harden like crust, may I ask do I need to remove the top crust or do I just mixed it in with adding water and flour to feed the bao jung. Look forward for your advice. 😃 😊
@PapaFungsKitchen3 жыл бұрын
Hello, it shouldn't harden. Did you put it in the fridge or the freezer? I kept it in the fridge and it was still soft after a month. Try letting it defrost for the entire day, and try mixing the water and flour. If it doesn't rise after letting it rest with the water and flour, the bao jung is dead. Hope that helps
@roserodriguez1563 Жыл бұрын
Can I put less sugar? Thank you !
@PapaFungsKitchen Жыл бұрын
Hello, yes, you can put less sugar but make sure it’s no less than 25% or the bao won’t turn out
@ricardogao81473 жыл бұрын
hey papa Fung, how do I deal if the bao comes out with an excessive smell of ammonia?
@PapaFungsKitchen3 жыл бұрын
Hello, did the buns have the signature crack? If it didn’t crack, the ammonia smell never left the bun. So the steam power is not enough. Since the buns didn’t crack and your stove can’t produce more heat for more powerful steam, I would recommend putting less ammonia powder. Another way is to let it cool down a little bit before eating and the ammonia smell will dissipate a bit. Hope that helps
@austinwilliams39926 ай бұрын
can add 1-2 grams of cream of tartar in mixing process to help with that.
What does the lye water do? And can one single drop really make a difference to a kilo of flour/sugar lol
@PapaFungsKitchen Жыл бұрын
It makes the bao white. You don’t want to put much in there as it will make the bun sour if you put more than a drop. Lye water is very strong
@onkeh Жыл бұрын
@@PapaFungsKitchen Good to know, thanks!!
@austinwilliams39926 ай бұрын
lye water adds a flavor as well. Its what some pretzel makers use to get the signature flavor . The other way is making a alkaline bath which is 3 tbsp of baking soda mixed with 4-6 cups of water then boiling it to mix.
@eileenc71693 жыл бұрын
師傅,請問怎樣做来繼續養接麵種,份量是多少呢?及是否依照食譜的第三天?
@PapaFungsKitchen3 жыл бұрын
Eileen c 取出麵種要放到室溫才做第二步,跟著才做第三步,原因是麵種比較新所以要由第二步起,要重複做幾次麵種老新才可以免卻第二步。如果你依照我的份量,照舊落100g麵粉和50ml 水 做第二步,目的令麵種強壯些,待十二小時後做第三步即可。
@eileenc71693 жыл бұрын
多謝師傅細心教導!
@jorgeenrique9052 Жыл бұрын
can I use all purpose flour?
@PapaFungsKitchen Жыл бұрын
Hello, if you use all purpose flour, the bao will not have that signature crack
Hello, After steaming, let it completely cool before freezing them
@Muimui0301 Жыл бұрын
Like
@PapaFungsKitchen Жыл бұрын
Thanks!
@jennylow48182 жыл бұрын
Hi, Papa Fung Is me again I forgotten to ask you can I use this sour dough for making bread, I need your advise Thank you
@PapaFungsKitchen2 жыл бұрын
Hello, this sourdough can be used to make Chinese baos. Bread sourdough is different
@jennylow48182 жыл бұрын
Noted,thank you
@rainbowcat83 Жыл бұрын
@@jennylow4818 Biga dough is using similar method like the Chinese sour dough method in this video which use bread flour n water to feed it for 5-7 days. You can try the left over sourdough to make bread but you may have to substitute butter instead of lard.
@austinwilliams39926 ай бұрын
@@jennylow4818you can 100% get away with it. I've had success with it i jumped between papa fungs recipe and chinese cooking demystified . 75g water 40g starter, mix , 160g cake flour, knead 3 minutes then let it sit for 8 hours in warm area. Then jump to papa fungs recipe starting at 4:00 minute mark
@austinwilliams39926 ай бұрын
just remember to double up or make correct adjustments to get to 600g of starter for papa fungs recipe.
@cbristol49062 жыл бұрын
请问面种有多能放冷冻保存下来吗?
@PapaFungsKitchen2 жыл бұрын
麵種可以存放在冰箱不超過二個星期,可以參考鷄球大飽的視頻。
@meechinsoo80182 жыл бұрын
请问多的面种放冷冻上面还是下面的冰柜?还有三天后,做包子的时候我可以做半分吗?因为30粒吃不完
@jimmykurniawan7285 Жыл бұрын
I think the filling recipe need adjustment. it tastes bland. I must double the soy sauce and oyster sauce. I also add salt
@PapaFungsKitchen Жыл бұрын
Thanks for the feedback
@vivienwu71792 жыл бұрын
Papa fung, 請問如果沒有臭粉,怎麼辦?可以不用嗎?面種可以保存多久?
@PapaFungsKitchen2 жыл бұрын
如果沒有臭粉的話,包爆裂的機會不大。 面種放入零度以上雪櫃,可放兩星期
@Dave-km4ws2 жыл бұрын
謝謝師傅,請問你做了多少個包子?
@PapaFungsKitchen2 жыл бұрын
這個配方可做三十個。 我有吏以來做了三萬 個左右
@elsrypramasurya27453 жыл бұрын
Hi Papa Fung's, how long can keep leftover sourdough in the fridge? Thanks
@PapaFungsKitchen3 жыл бұрын
Hello, When you put the leftover sourdough it stops the fermentation process since the yeast won’t activate in colder temperatures. Right now I’m testing one for one month to see if I can reactivate it when I add water and pastry flour and then letting it sit in a warm area. I will let you know the results since it hasn’t been one month yet. Keep you posted. Thanks for watching the video!
@elsrypramasurya27453 жыл бұрын
@@PapaFungsKitchen ok, waiting new posted. Thanks 🙏
@elsrypramasurya27453 жыл бұрын
@@PapaFungsKitchen If I don't use ammonia, what can I replace it with?thanks .
@PapaFungsKitchen3 жыл бұрын
You will need to use ammonia, without it, the bao will not be the same, it will not create the signature cracks on the top of the bun, and the texture will not be as fluffy.
@elsrypramasurya27453 жыл бұрын
@@PapaFungsKitchen ok, thank you 😀
@rothschildianum Жыл бұрын
Just buy.... It is so damn complicated! Great video though.
@wendychu46342 жыл бұрын
Can I make the dough in the mixer - I do not have your level of skill in making dough.
@PapaFungsKitchen2 жыл бұрын
You can make it using a mixer, but the dough may have a denser consistency. Also, since the dough is denser, the bun may not crack open like the traditional char siu bao when you steam it.