叉燒包 | Char Siu Bao (Baked BBQ Pork Bun 叉燒餐包)

[@vic-iv2ff]

These are the closest to the baked char siu bao in high class dim sum restaurants . Very reliable recipe .. be sure to let the dough rise as instructions indicate. The filling recipe is very good especially if you use home made char siu . Thanks for the recipe .

[@suktingtsang758]

您好！我用左你食譜做了無數次給家人同朋友吃.無人不讚賞味道好好.感謝你的分享及教授.謝謝啊！

[@learning5150]

First time making. Very successful. Very tasty. I followed your recipes, and steps. It is not difficult at all. Thank you very much!!

[@richardbustillo3788]

Wooow it's so amazing recipes J Chen J Kitchen.....i like it this recipes Chief J Chen J Kitchen... thank you so much for sharing your recipes..

[@florenceaziz6137]

Ok as mentioned with my comment yesterday that I’ll give feedback after trying the recipe. I just baked this awesome rolls this morning and oh boy, the bread rolls were so fluffy and delicious. I prepared the dough last night then keep in the fridge overnight. I took out the dough from the fridge 2 hours before shaping the dough into balls. I didn’t fill the buns as it was my trial baking this recipe. Guys I encourage you to try this recipe, it’s really delicious. I wanted bigger buns so I divided the dough into 9 buns.

[@JCHENJKITCHEN]

Thank very much for your feedback, and very pleased they turned out well. Enjoy!

[@kamsimyip4966]

Hi, you put the dough in the fridge for overnight and the next day the dough is still soft for making bao?

[@iDelta77]

Probably the easiest recipe of this bao on the internet. Thanks for sharing

[@carolinetran8192]

Wow !!! So beautiful and wonderful Char Suu Bao(Baked BBQ Pork Bun. Perfect presentation good create good taste mouth watering good texture tender soft nice color successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated.God bless you and your family always with Good Health Good Luck and Happiness Love Stay safe in New Year 2021❤️👍⭐️🌹🍷😊

[@Dat_Nguyen60]

Look so yummy. Thank you for sharing. Have a great day.👍

[@plowe7981]

Thanks for the recipe. I like the fact that your dough was a lower hydration than others. It made the dough easier to work with. I did add some milk powder to the dough the first time I made it but I’m making it now without it. I also didn’t bother with the honey water at the end although I have bought baos in the past with that sweet touch on the top.

[@sallychong3075]

謝謝你，照著你食譜的作法真的很好吃

[@JCHENJKITCHEN]

謝謝🙏

[@quadABui]

I have just try your recipe last night and it was a hit for my family. will be making for . thanks for sharing

[@JCHENJKITCHEN]

👍🏼 Thanks for telling me !

[@siuyinng8374]

Wow, looks so yummy 👍

[@shantakumarysubramaniam4997]

Thank you for your resepi n your kindness. I already try this Char Siu Bao but for the filling I use Chicken. My mum ate this bun and she said very soft n delicious bcoz she dont have teeth so it is easy to eat u make her happy. Amazing resepi I never seen before. Very sweet bun I cant forget this bun. Ok Thanks for the recipe bye

[@JCHENJKITCHEN]

I am very glad to hear, also the elderly people like it too, Thank you for your support!🙏

[@shantakumarysubramaniam4997]

Thanks for replying back to me TQ so much

[@hollywong8197]

Thank you ever so much for sharing your recipe with us. I have made this 3 times and my grandsons love those buns. Yummy

[@nadinesaing3182]

今天做了，很好吃，做了好多次，第一次做成功非常开心，谢谢你

[@JCHENJKITCHEN]

👍🏼謝謝你的回饋！以後想食就做，方便多了．

[@florenceaziz6137]

I’m going to try this recipe and will feed back with the result.

[@JCHENJKITCHEN]

👍🏼Follow the video you will be fine ！

[@cookiejojo7124]

谢谢老师的食谱，，昨晚做今早吃好吃😋

[@blessedcheflim8579]

Much appreciation & big thank YOU from Singapore ! Just tried this recipe, yummy !

[@JCHENJKITCHEN]

Thank you for your support !

[@judyarsenaullt1875]

Wow.....scrumptious👍

[@JCHENJKITCHEN]

Thanks 🙏

[@liutianzhang7680]

Your recipe rivals any top rated . The buns are so silkily smooth yet wholesome. Of all recipes my date. Thanks so much !!! 。您好🌹！今天按着这个配方做出来的叉烧包真的很好吃，一口咬下去包子还会弹起来，包子凉了，捏一下皮都会弹起来，比我之前按其它的视频做的又简单、又好吃。谢谢！！！

[@JCHENJKITCHEN]

👍🏼👍🏼👍🏼为你感到高兴，掌握如何做，以后想吃就做，方便多了．Thanks for telling me your result.

[@thuykuty5125]

Amazing, the Best one

[@hanchen7992]

很诱人哦！正好家里有吃剩的叉烧，想试试，谢谢视频😋😋

[@JCHENJKITCHEN]

謝謝🙏

[@gloriajoa9996]

做了,非常成功！謝謝

[@JCHENJKITCHEN]

👍🏼謝謝你的支持！

[@我在悉尼种植房车旅游]

看了好几个，感觉这个最靠谱，明天做做试试看。

[@Angelupabove]

Hi J Chen! Thanks for sharing your recipe! It turned out amazing!!!

[@JCHENJKITCHEN]

Thanks for letting me know! That’s great to hear 👍🏼

[@ekunina5410]

Gorgeous! My nearest dim sum restaurant was 122 miles from home but covid closed them down. I’m making this tomorrow!

[@RobertPau]

Unbelievably excellent. Thank you.

[@NSChu-pe4ri]

很好，满意！

[@JCHENJKITCHEN]

謝謝！

[@ronaldlucero4258]

Nothing Better than 2 in de morning.

[@ronaldlucero4258]

Yeah buddy place in OAKLAND California, 2 every morning before work.

[@JCHENJKITCHEN]

👍🏼They’re nice for breakfast , fill you up in the morning 😆

[@nonyobiz6481]

My God, just the 1st few seconds I had drool down my chin!! Thank you for all the wonderful recipes, I will share your KZbin page with my friends.

[@JCHENJKITCHEN]

Thank you!

[@inameicucme]

Great recipe to keep! Just made this last weekend and all buns turned out so soft and yummy. Thanks for sharing.

[@JCHENJKITCHEN]

Thank you for your support!

[@jessiecain2146]

Made them using the bread maker and it turned out yummy and soft! Thank you J. Chen :-)

[@JCHENJKITCHEN]

👍🏼👍🏼👍🏼

[@TUYETVU-bf7co]

So cute

[@june9638]

Char sui buns are my favourite! Thank you for your recipe, very easy to follow and they taste delicious 👍🏼😄

[@HsingSun]

I cannot wait to buy some this weekend.

[@suneephaychanpheng3514]

很好吃，很容易跟著做 謝謝

[@suneephaychanpheng3514]

可以有蒸叉燒包的食譜嗎？簡單的 不是餐廳的那種 謝謝🙏

[@JCHENJKITCHEN]

kzbin.info/www/bejne/j5auiGqvgZuAba8 这种方法很简单，蒸出來的包也很好看好吃！

[@suneephaychanpheng3514]

@@JCHENJKITCHEN 謝謝

[@tartaru749]

My mother used to make this when I was a kid. I want to try making it now 🙂

[@JCHENJKITCHEN]

It’s easy enough to make it, following the video step by step , you will be fine.

[@Neon-Indian86]

I’m gonna make this tonight

[@happyliang389]

下周想试做，😍谢谢

[@mandychen7479]

I’ve made them a couple times already, very nice and tasty! Thank you for your recipe!

[@JCHENJKITCHEN]

👍🏼 thanks

[@MulYeungCooking]

Yummy!

[@rosalau6806784]

Hi, thanks for your nice recipe and advice. I've made it successfully yesterday👍 I made more than 12 bun and they were so delicious that not even one left within half an hour😊

[@JCHENJKITCHEN]

👍🏼👍🏼👍🏼thanks for your feedback!

[@gordonfong892]

just tried this recipe, it was excellent! Thanks for sharing

[@JCHENJKITCHEN]

Thank you for your support!🙏

[@nancyzhoudad4711]

网友您好！昨天偶然间看到叉烧包剥皮美观视频教学、光看图片就爱上有食欲，碰巧厨房里都有所有材料开始还犹豫三心二意怕失败、最后昨晚半夜12:00点左右才开始动手，折腾三个阶段醒面12:003:00 5:00 6:20开始烘烤15分钟出炉好兴奋一次过就成功👍包皮美光漂亮口感很好非常感谢无私分享，顺祝您身体健康！事事如意🌹👍🙏

[@JCHENJKITCHEN]

您好！多谢你的回馈，真为你感到高兴👍🏼👍🏼👍🏼掌握了如何做，以后想食就可以做，不用出街买了😀

[@stv6159]

Great recipe! 👍🏼👍🏼

[@emkoh2746]

J Chen, your recipe looks Great 👍. Unfortunately I don’t have an oven. Please could I know if I could steam them. Thanks lots for sharing your recipe 🙏🙏🙏👍👍

[@JCHENJKITCHEN]

Hi Emily, this recipe only for oven, if you want to make steam one, watch my steam Cha Siu bun video, I use very simple method , very easy to make. kzbin.info/www/bejne/j5auiGqvgZuAba8

[@emkoh2746]

@@JCHENJKITCHEN ok 👍. Good. Thanks 🙏 Very much.

[@elssie2561]

@@JCHENJKITCHEN g

[@jessiecain2146]

I may try using the bread maker! Hope it works well!

[@JCHENJKITCHEN]

Not much different, using machine even better.

[@SWEET7392]

Been craving these❤

[@lilyleung2237]

I tried your recipe for the baked buns. My family loved it. Thank you for sharing the recipe. They looked beautiful coming out of the oven too.

[@JCHENJKITCHEN]

Thank you for letting me know your result, that’s what I want that everyone can do the job at home and happy for you.

[@rosalau6806784]

Thank you for your recipe, I love it very much. and would like to know, how much butter should be needed in total？One spoon of butter is equal to 10 g？or more?

[@JCHENJKITCHEN]

Hi,one tbsp is about 10g, a bit. More or less is not really matter. More butter will taste nicer. Total 30g when I made the video, however, you can do with 30g in the flour and add one tbsp on when you start to knead the dough. Follow the video step by step, you can make it.

[@rosalau6806784]

@@JCHENJKITCHEN Thank you very much for your rapid response. I will try to make it today🙏💝

[@830shane]

今天按你教的做。成功了。谢谢！明天试做菠萝包。

[@JCHENJKITCHEN]

谢谢你的支持！🙏

[@yinhahlee5567]

谢谢你的分享，面包超软超好吃

[@JCHENJKITCHEN]

謝謝你告訴我，也为你高兴！

[@bannguyen5057]

My granddaughter likes Sharsiu bao, I will make with your receipt for her in CA, can it be shipped for 3 days without spoiled! Thanks

[@JCHENJKITCHEN]

Hi, they can be kept in the freezer for 1 month, but I don’t recommend shipping them for that long. Thanks for using my recipe!

[@黄淑]

我也在英国。今天做了。太好吃了。这个配方可以用来做肠仔包和午餐肉包吗

[@JCHENJKITCHEN]

你好！都是一样做法，只是形状和馅不同，你把粉团搓长然后把肠仔圈在中间，发大后焗熟就可以．

[@lilyzhou9708]

，看起来就很想做，请问老师可以用全麦面粉做吗？如果用全麦面粉做效果会一样吗？等待你的回音。谢谢你的分享。

[@ameliacyee]

Can I use All purpose flour if I don't have bread flour? Do I have to adjust the yeast amount?

[@JCHENJKITCHEN]

Hi,sorry for late reply, you can use all purpose flour to make it, something I do. You don’t need to adjust the yeast, the result still good.

[@chauquach936]

When you brush honey water on the buns, do you put them back to the oven? And for how many minutes?

[@JCHENJKITCHEN]

Hi, you don’t have to put them back to the oven, if you want to put them back, 1-2 mins will be ok, now most of the bakery shop or restaurant they don’t brush honey or syrup now.

[@janeheng490]

Hi, i do not have active yeast. If use instant yeast, how many gram i need? Thanks.😀

[@JCHENJKITCHEN]

Hi, the amount of instant yeast will be the same as active yeast. Thank you!

[@JCHENJKITCHEN]

Active yeast need warm water , instant yeast no need, you can put into the flour directly, but separate with sugar and salt.

[@janeheng490]

@@JCHENJKITCHEN thks😀

[@trantran6989]

👏👏👏👏

[@Mohairp53]

Once I wrap each individual dough ball wit prepared bbq meat, can I leave it in the fridge overnight and bake it next morning?

[@JCHENJKITCHEN]

Hi, ideally I think it is best not to put in the fridge. As the result will be different if you put them in fridge overnight.

[@Mohairp53]

@@JCHENJKITCHEN if so, leave them outside at room temperature ok ?

[@JCHENJKITCHEN]

@@Mohairp53 yes, the bao should double size after 45-60 mins , brush little bit eggs on top, then bake 15 mins in pre- heat oven.

[@catherinelu3292]

Thanks ❤

[@chasan4390]

Can i use allpurposeflour? Is it the same weight as the bread flour

[@JCHENJKITCHEN]

Hi, you can, all weights will be the same, only the flour slightly different anyway.

[@margueriteah-kee8823]

Would I use 7 g of instant yeast in the recipe and use the same amount of water. I do not have active dry yeast. Please let me know. Thanks!

[@JCHENJKITCHEN]

Hi, you use instant yeast or active yeast , it doesn’t matter, everything is the same.

[@kamsimyip4966]

I like your cha siu bao recipe,. Some recipes do not put an egg in the dough. What is the different without egg?

[@JCHENJKITCHEN]

Hi, To make at home , the bun more tasty if put egg in.

[@ashku27]

These look amazing. I'll be trying this out soon.

[@laniesider2586]

Hi is it a total of 3 tablespoons butter all together or 2 tablespoons, when making dough.

[@JCHENJKITCHEN]

Hi,it’s 3 tbsp,you weight 30g,then get 1 tbsp out , put on top of your dough when you start to knead the dough.

[@laniesider2586]

@@JCHENJKITCHEN thank you so much, can’t wait to try your recipe, it looks so delicious 😋 Very excited to make it, thank you for you for sharing.

[@chanwah3490]

你好，用左你的做法，靚到絕，超軟棉。

[@JCHENJKITCHEN]

你好，多謝的支持！👍🏼👍🏼👍🏼

[@chloezeng9828]

@@JCHENJKITCHEN你好，请问烤箱是上下火还是只是下火？

[@JCHENJKITCHEN]

@chloezeng9828 你好！近埾誕节，较忙·我用3D air 均勻些，你可以先用上下火烤十分鐘后，然后转下火，低小小溫度把包烤熟透，面部就不会烤焦．

[@chloezeng9828]

@@JCHENJKITCHEN我昨天跟着做了，用了上下火烤十五分钟，好成功啊😊家里小朋友都爱吃

[@chloezeng9828]

@@JCHENJKITCHEN圣诞节快乐🎉❤

[@369kosar5]

Hello, your videos are very beautiful, can I share your videos in the group with my friends and enjoy watching them??

[@JCHENJKITCHEN]

Hi , No problem, thank you very much!

[@rosemarypang8678]

有两个问题想问哦。1.发面前的揉面只要揉光滑就可以吗？需不需要像面包那样揉到做出手膜？ 2.叉烧肉包进面皮之前需要做熟吗？还是烤箱烤熟就可以了？

[@JCHENJKITCHEN]

你好！发面前像面包那样揉到不粘手，叉烧是已经熟的了，做好芡后混合均勻冷却后就雪柜冷冻下包时就易很多．

[@rosemarypang8678]

@@JCHENJKITCHEN 谢谢你的及时回复！叉烧肉在锅里和洋葱一起炒熟就好了吗？

[@JCHENJKITCHEN]

@@rosemarypang8678 最好不要，因为叉烧已熟，再炒易烂，影响口感，一般是煮熟芡浆再加叉烧拌勻．

[@rosemarypang8678]

@@JCHENJKITCHEN 谢谢呀🥰我下周试试看

[@sitmengchue4077]

Hi. I know u said knead till smooth. But roughly how long does that take, please. Thank u.

[@JCHENJKITCHEN]

Hi, when you knead the dough roughly about 15 mins I think, you hand won’t feel any sticky, when you bend the dough ,the surface nice smooth.if you pull out a small piece it like face mask.

[@sitmengchue4077]

@@JCHENJKITCHEN Thank you. All the best to your channel.

[@agneslau3123]

Hello Mr. Chen, is possible I use sesame for the filling, please advice? 🙏

[@JCHENJKITCHEN]

Hello Agnes, you can use sesame or anything you like for the filling. If you like sesame, I think you should sprinkle some on top of the buns after brushing on the egg.

[@agneslau3123]

@@JCHENJKITCHEN Mr. Chen thanks so much for the quick response, I like sesame bun, would you please show how to make sesame paste? Thanks in advance 😊

[@JCHENJKITCHEN]

@@agneslau3123 I have made sesame ball video, you can have a look. kzbin.info/www/bejne/nKXcanh5gNWdeJY Usually ,when you make buns or dim sum , you just sprinkle some on top, I don’t make sesame pastry.

[@Wingburner]

Hi Can I use plain all purpose flour? Thanks

[@JCHENJKITCHEN]

Hi, you can use plain flour/all purpose flour, I use loads , but bread flour is the best . Thanks

[@Wingburner]

@@JCHENJKITCHEN Thanks. Going to try this out! 😊

[@MulYeungCooking]

@@Wingburner I agree, more bread flour the better. We like to use a 4:1 ratio of bread : plain

[@emkoh2746]

JChen. Also please may I know if I could use All purpose flour instead of bread flour? Thanks so much for your recipes 🙏🙏🙏

[@JCHENJKITCHEN]

Hi Emily, using bread flour normally, you can buy at any supermarkets, if using all purpose flour, the result might be different.

[@emkoh2746]

@@JCHENJKITCHEN Thanks 🙏 for the explanation 👍👍

[@leungginson4373]

Great Recipe....我想做來送朋友（幾天后），請問建議怎儲存，而給他們 reheat 时能跟剛出爐美味？

[@JCHENJKITCHEN]

你好！如果做好，你可以打包好放入冰櫃，想食時可以在微波爐打10-15秒或者在焗爐150-160度返焗十分鐘再或者在蒸爐蒸五分鐘，在唐人超市都有這種雪藏的叉燒包賣，想放得耐就要入冰櫃．美道應該沒太大變化．

[@leungginson4373]

@@JCHENJKITCHEN 感恩您的指教，会試試呵！謝謝！

[@leungginson4373]

嗯，忘了問，會否刷蛋液后，等十分鐘再刷一回才進烤箱，出來更美？（像你那叉燒酥，刷２次蛋液）

[@JCHENJKITCHEN]

@@leungginson4373 你掃均勻些燒出来就很靚，掃多一次包面顏色會深些．

[@leungginson4373]

@@JCHENJKITCHEN 多謝賜教，会跟著做呀！

[@minggo5495]

你好，謝謝你的分享，昨天我跟着做了叉燒包，我把分量減半只做六個，味道很好，可是包不鬆軟，比較結實的感覺，不知道是那方面出了問題？希望可以指點一下，謝謝！

[@JCHENJKITCHEN]

你好！可能你做好包後醒發得不夠就焗，面包就不夠鬆軟．

[@minggo5495]

你好，謝謝你的回覆。請問如果發酵是沒有問題的話，會不會是搓揉的問題呢？因為我跟著影片做，到了排氣搓成長型再分割的時候，在搓成長型時我跟不上，所以搓了很久大約五分鐘，會不會有關係呢？謝謝。

[@JCHENJKITCHEN]

@@minggo5495 有关系，搓面團時最小要十五到二十分鐘，揉到光滑，拉時不斷起薄膜，發起兩倍大然後開始做，做好包後再醒發大概45-50分鐘發至兩倍大，然後焗，你的包就會很鬆軟，做其他種的面包都是一樣做法，只是造形和餡料不同而已．

[@minggo5495]

謝謝你的解說。我是用麵包機，放材料打八分鐘，然後拿出來放牛油搓大慨十分鐘。發酵方面應該沒有問題，我是放在焗爐裡面保暖發酵的。都是看到他發夠1點五倍大才拿出來排氣，就是排氣分割的時候用了5分鐘，因為麵糰彈來彈去搓不到長條型。我再試一下，或者把他發到兩倍大才排氣。謝謝你！

[@JCHENJKITCHEN]

@@minggo5495 你把叉燒餡包入面包後再醒發一兩倍然後再焗，大概四，五十分鐘，不要一做好就焗．

[@christytan5314]

請問一下，按照你的食譜做麵團，加125毫升水好似不太夠，麵粉還好乾的樣子，不像你做出來的麵團那樣有黏性，可以再加一點水嗎？

[@JCHENJKITCHEN]

你好！已經足夠多水，又有雞蛋和牛油，好黏．再加水就好難搓得純滑．

[@christytan5314]

@@JCHENJKITCHEN 好的，多謝你，我再試試

[@JCHENJKITCHEN]

@@christytan5314 你按照視頻一步一步來做，如果太黏，可加再加小小粉，搓二十至三分鐘起面膜，然後發至兩倍大，之後造型加餡，再發兩倍大，掃蛋液時掃均勻些，焗出來的包就好靚．

[@christytan5314]

@@JCHENJKITCHEN 我昨天嚴格按照你的步驟去做，材料的份量也一樣，除了感覺做麵團的水不太夠，麵粉有點乾之外，我自己加了一些水，麵粉有點黏性，但最後麵包烤出來不夠軟，估計問題還是出在加了水的原因上。另外烤麵包的時候你沒說用烤箱哪個檔，我不敢用上下火那個強檔，結果麵包不熟😂第二次改用強檔之後，出來的成品還算可以，就是沒有你的軟和彈力。下次我不加水再試試😄

[@christytan5314]

@@JCHENJKITCHEN 還有我搓粉也不行，搓不到你那樣光滑，我下次用廚師機試下😂

[@amandadrew6861]

✌️

[@merika206]

Thank you for the video. It looks really yummy. But you added the raw pork in the end and it barely cooked. Shouldn’t it cook longer, before adding the slurry? Just wondering.

[@JCHENJKITCHEN]

Hi, you need to watch the full video, no raw pork at the end , the fillings have been cooked.

[@merika206]

@@JCHENJKITCHEN I did watch the entire video. You added the pork at the end after the slurry. Was that pork cooked already?

[@JCHENJKITCHEN]

@@merika206 that’s char sui barbecued pork(roasted pork), they have been cooked.

[@merika206]

@@JCHENJKITCHEN Thanks!!

[@ivisleung110]

請問麵團放一湯匙牛油,這一湯匙是否包括食譜內的30g或 另外再加?如另加個份量是多少?和加入酵母的水一樣,水的份量是多少?

[@JCHENJKITCHEN]

你好！你稱好牛油后取出一湯匙，然後用微波爐打二三十秒就可以，如果牛油已軟化，可以不用微波爐打，水只是用來加入酵母，125ml.視頻下方有份量．

[@ivisleung110]

即是125g水全加入酵母一齊發酵?

[@JCHENJKITCHEN]

@@ivisleung110 是的

[@ivisleung110]

請問這個飽如果唔放餡,只做淨飽,咁個飽材料份量是否一樣嗎?😅🙏

[@JCHENJKITCHEN]

@@ivisleung110 是一樣份量，不放餡就是一般的面包．

[@chaneliza6075]

What can I replace chicken powder with, thank you

[@JCHENJKITCHEN]

Hi, you don’t have to use chicken powder, but if you want some more flavour, you can use a little bit of MSG if you want

[@chaneliza6075]

@@JCHENJKITCHEN oic.. I don't use msg too. Lol

[@JCHENJKITCHEN]

@@chaneliza6075 Ok, it will still be nice without adding any chicken powder or msg, because the oyster sauce has lots of flavour anyway

[@festinlotus2821]

💖💖💖💖💖

[@zhaotan787]

👍👍👍

[@kittycheung6885]

I made it today but the cling film got stuck to the dough 😔😔 how can I prevent that?

[@JCHENJKITCHEN]

Hi, you don’t necessarily need to cover it with clingfilm. The dough can still rise, as long as you keep it in a warm place e.g. in the oven (but not turned on)

[@JCHENJKITCHEN]

You just put clingfilm on top to cover , don’t seal too tight , it will be fine. Allow some space for buns to rise.

[@chaneliza6075]

Can I choose to steam the bun instead?

[@JCHENJKITCHEN]

You can only bake these buns in the oven, however, I have another recipe for steamed char siu buns here ➡️ kzbin.info/www/bejne/goexdKtvbL6Jp5o

[@aGuyWithConscience]

個標題直接叫「叉燒餐包」比較正確，它是西式包，用焗爐烤熟的；而「叉燒包」是中式的，是用滾水蒸熟的。

[@SweetSweet-fg3ow]

请教老师，我的面团在前面的步骤看起来都不错，但是在最后一次搓成小圆团，盖上保鲜膜15min以后变的很黏，很粘手，并且包进馅料以后塌塌的，不像老师视频中圆鼓鼓的形状，不出所料，烤的时候变成了“饼。”

[@JCHENJKITCHEN]

你好！你最后一次搓小圆团然后靜置，小圆团应该澎漲起來，很有彈性，也不会黏手的，我不知道你那里出错，包进馅后静置45分钟后也应该漲成双倍大，你檢查一下你的yeast 是否过期，你最好用小包裝的，如果你用大樽的yeast,同时你已用过，时間久后就算未到期也有可能失效，发不起來，你去超市买盒新的yeast,照住视頻来做，一定会做得到．

[@meihwachan6064]

老师请问除了烘是否可以用蒸呢

[@JCHENJKITCHEN]

你点击入我的頻道，我之前已經做了有兩个蒸叉烧包視頻，很容易做的．

[@MrMajima]

A man who never eats pork bun is never whole man!

[@sunnylam5058]

非常好，但音響太大聲

[@amyhuang6913]

哈哈，你怎么好像知道我想做叉烧包呢，刚和好面，这个推送上来，看完就做个叉烧包，谢了😃

[@amyhuang6913]

最后加蜂蜜的步骤让叉烧包看起来shining, 超有食欲，受教了

[@JCHENJKITCHEN]

好松化好食，人人都喜欢，特別的小孩好像喜欢这种包多过蒸叉烧包．

[@maryxu7665]

@@JCHENJKITCHEN 请问 普通的糖浆可以吗？

[@JCHENJKITCHEN]

@@maryxu7665 普通的就可以，糖浆或蜂蜜只是用来增加光泽和香味，现在很多酒楼或饼铺都不做这个工序了．

[@maryxu7665]

@@JCHENJKITCHEN 谢谢你那么快就回我问题，给你点赞👍👍 祝你的网络生意越做越好…… 耶稣爱你😍❤️❤️🥰

[@rinachin4384]

Morning J chen Why after bake the Bao skin hard Tq

[@JCHENJKITCHEN]

Hi, the bun over baked? It supposes inside quite soft .

[@rinachin4384]

@@JCHENJKITCHEN Tq for ur ifo Hv a good day

[@raymondyipr8012]

你好！我是初次跟著你之配料做！但是發覺數據有出入？比如蔥30g是不多的！但是看片時蔥是很多的！約多了一倍！是否錯覺呢！請指正🙏🏻

[@JCHENJKITCHEN]

你好！洋蔥仔多少少或少一點沒關係，稱过，可能切得細和把鏡頭放大．你在超市買的小洋蔥仔，剝皮后用一半，應該差不多，你也可以不要洋蔥，全用叉燒來做．

[@dianachoongchengtuan8568]

Hi what is the weight of each dough, as it didn't mention in the video. Thank you

[@taylororner585]

Weigh the whole thing before cutting and divide by 12.

[@JCHENJKITCHEN]

The weight of each dough is not really matter, if you want the bun bigger, you make 8 or 10 buns, because you make at home, not for sale, if you make make the buns for sale, about 60-65g each, the filling about 30-35g.

[@mandy011]

请教，为何我的包烤出来后干硬，底部裂开漏馅？

[@JCHENJKITCHEN]

你好！你包馅后要接口粘实不能见到有裂痕，烤时包裂开，叉烧汁被烤干，沒了水份，你的包自然会干硬．

[@ruiyinghuang4364]

❤

[@eileenc7169]

師傅,可教怎做老麵由最基本至完成制作嗎？及怎做茶樓的蒸大包嗎！在美國很難找到買！

[@JCHENJKITCHEN]

我之前已做了一个不用面种，直接发酵的蒸叉燒包視頻，很松化和易做，最適合在家做，你參考下，很多網友照住做，反应很好．叉燒餡你現在已識做了，只是照住視頻來做粉團就可以．

[@JCHENJKITCHEN]

kzbin.info/www/bejne/j5auiGqvgZuAba8 這種方法很簡單沒那么麻煩，蒸出來的效果一樣，也不需要臭粉和梘水，你按照視頻來做和視頻下方的簡單說明就可以，一定成功．

[@eileenc7169]

OK.多謝師傅！

[@JCHENJKITCHEN]

@@eileenc7169 你想做奶黃包就照按這個視頻做，因為在家做包和糕点，通常我都會用最簡單和直接的方法來做，另到人易懂易學． kzbin.info/www/bejne/nHiUk2yFhKyJnZI

[@dmak9158]

請問麵團可以用廚師機發嗎？

[@JCHENJKITCHEN]

你好！用廚師機還好些，省力氣．

[@garylo7490]

可否隔夜做proofing，然後明天早上焗？

[@JCHENJKITCHEN]

你好！做好包後隔夜你的包將會發過隆，你可以發好面團後入雪櫃，明天早上做好包再二次發酵後焗·

[@garylo7490]

@@JCHENJKITCHEN 謝謝你快回應。

[@candiceliang6834]

180度等於華氏多少

[@lilyleung2237]

You melt the 30 grams of butter and add it to the dough. Then later on you add another 1 tablespoon of soften butter to the dough right because that additional 1 tablespoons of butter was not in your ingredient list.

[@JCHENJKITCHEN]

You weight 30g butter, get one tbsp out, the rest of butter microwave 30 seconds, it will be fine, if too much butter it is a bit hard to knead the dough by hand. Like the sugar , you get one tsp from the 50g which you weight.

[@lilyleung2237]

Thank you . I made your filling today and it taste very much like the bakeries filling. I will make the dough tomorrow and bake it for breakfast. I will let you know tomorrow how my family likes it. I am sure it will taste perfect.

[@JCHENJKITCHEN]

@@lilyleung2237 Sure everyone will like it, I have been running restaurant business for more than 30 years, It won’t go wrong, following the video, you will be fine.

[@lilyleung2237]

Thank you. I just subscribed.

[@benmo2314]

有个问题想向您请教一下，包子吃起来粘牙是啥原因呢？

[@JCHENJKITCHEN]

你好！可能是做好包后醒发不夠或者是烤得不够熟就会有些粘牙．

[@benmo2314]

@@JCHENJKITCHEN :一开始我也以为蒸的时间不够，后来我增加了蒸制时间发现还是粘牙口感，会不会跟我用冰水和面有关？但我这里是三十度的夏天，我又怕不用冰水和面的话在揉面过程中过早发酵

[@benmo2314]

忘了说我做的是蒸的那种包子。

[@JCHENJKITCHEN]

@@benmo2314 這種包不是用來蒸的，只能是焗烤，蒸包和焗烤面包用不同种类的面粉，我已經做了几个蒸包的視頻，你进入我的頻道然后点击video就可以找到做叉烧包和其他种类包的视频．