Chinese Steamed Buns easy recipe

[@nitonachung5200]

阿sir 又懶唔打材料表 等我打番出黎先~~ 中筋粉 300g 耐高糖酵母 3g 鹽 3g 糖 15g 食用水 150g 液體菜油 7g

[@ChefChusKitchen]

Nitona Chung 太好，同你置頂

[@donnac3675]

Nitona Chun

[@tonyleong7992]

Chef Chu's Kitchen …

[@tonyleong7992]

Donna C F

[@joseantolin7887]

Saludos. Desde México puedes compartir me tu receta

[@milleung9986]

朱sir你好叻，好勁呀，我人住在三藩市，好吃的饅頭不多，真心多謝分享，獲益良多，期待其他食譜。

[@jess3213]

朱sir, 你個食譜冇得頂，超易做而最緊要係一定成功，我連油都冇落一樣鬆軟滑流！學你教等面團鬆五分鐘先搓係易搓好多，真心多謝你分享！

[@ChefChusKitchen]

jess3213 add oil

[@hkcatmusic]

有學術性問題相當之好，讚

[@ChefChusKitchen]

呢d先叫真係識,唔係淨係跟recipe做

[@chaipingchu8830]

很開心，終於做到松軟的饅頭了

[@pochunwan3718]

感恩,朱Sir 無私分享,多谢

[@pochunwan3718]

多謝朱sir 我加左燕麦渣好掂,多谢

[@siuchanchan1971]

謝謝朱sir回覆

[@meilingteng3399]

我试做了很成功。

[@minddyheah9914]

谢谢你我很喜欢你教的这个馒头，期待你的影片

[@karenli4390]

一直以來試左好多二次發酵嘅饅頭食譜，估唔到呢個一次發酵嘅我地最鐘意食😆😆😆 下次要試下用黑糖同牛奶先！

[@ChefChusKitchen]

太好

[@emkoh2746]

Chef Chu 多谢🙏. 解释的很好👍👍👍

[@KoKoVenture]

Best recipe I’ve tried.

[@calistalakra3427]

Very nice

[@backupwg6583]

Hello Chu Sir, thanks for the recipe. Can we put filling such as lotus paste, red bean paste into this recipe? The dough can be shaped after putting filling?

[@Felix-fk5qy]

yes you can

[@iambbxo]

Chu Sir，我尋晚整左，個包面真係好靚仔，第一次食咸，初入口潛意識覺得怪怪地，但㗳下㗳下覺得好滋味，隊左兩個🤣🤣

[@fengzhenzhhg8989]

照住你教的做饅頭好好吃試嚇教做九層糕

[@edithkyt]

朱sir求教整流沙奶黃包🙇🏻‍♀️睇左咁多食譜都冇個可以做到靚流沙包而又表面光滑嘅（連作者影相show出黎都冇呢個效果）。希望有機會學野🙇🏻‍♀️🙏🏻感激朱sir!

[@bonniecheung2600]

Hi 朱sir 可以教做义燒飽嗎？

[@ckwok4593]

Thank you for sharing, i cant wait to try it out.

[@buuhonglee]

Look so good!

[@chaipingchu8830]

朱sir ,可唔可以下次教整香蔥花捲。謝謝

[@anneeruiz7275]

I am going to try doing this today!

[@長期光顧]

我做麵包, 無用牛油, 無糖, 少鹽, 但做出來就第二日就硬和乾, 是否太少油做出來包就會這樣?

[@ChefChusKitchen]

是，會老化得比較快

[@irenewong1971]

照足你既做法，果然0K，多謝!

[@BbBb-yt1zu]

朱sir 想學簡易奶黃包

[@kanamuthurajah9852]

Very well demostrated. Looks very tasty and mouth watering but dont understand. Can explain in English. I love this bun but when i make them it always shrinks when i open the lid.

[@ChefChusKitchen]

Hv English sub You can choose yourself

[@vister6757]

Try not to open the lid entirely instead just open a small gap for it for steam to slowly escape and temperature to slowly go down but make sure no water dripped onto the Pau/steam bun. If there's a sudden change in temp sometimes will cause the pau to shrink .. sometimes the same can also happen when baking buns/cake using oven due to sudden change in temperature

[@someonelikeu146]

之前跟小高姐、三丰做都唔夠鬆軟，老媽唔收貨，跟阿Sir做先夠鬆，不過宜家做都發兩次，好挑剔嘅老媽都話好食，原來做饅頭係唔一定學北方人😈

[@ChefChusKitchen]

咁誇😂

[@cynthiawong9166]

那是因為北方人其實唔中意食太過鬆軟的麪食，手工饅頭戧麵饅頭更受歡迎！

[@meimeikwan6678]

師父請問點解我個飽蒸出來都唔平滑，凹凸不平，一切照你方法，就係唔靚，請指教，多謝🙏，感恩

[@ChefChusKitchen]

有冇相睇

[@theUnusualMomma]

Chef, why does some call for a long first fermentation where dough has to double and your's doesn't.... what are the main difference of your methods?

[@yee-lingchan4306]

想請教一下， 每次做饅頭或蒸包， 底部都會有一層硬皮， 有墊紙， 蒸爐蒸， 用不銹鋼有孔蒸盤或竹蒸籠。

[@slmsidnam5733]

朱Sir,求指導：在海外只買到是instant yeast 和 standard flour (應該是中筋麵粉）所有材料加了150ml 水。但是粉團無法結合一齊，再加了10ml水，勉強結合一起後，鬆弛了10 分鐘。便分切5份搓粉團。搓出來形狀無法叫做圓形物體，應該是變種火山圓形，一塊塊，不知原因，只好繼續50分鐘等待發酵。結果當然是失敗了。想知道如果已鬆弛或等待發酵時間粉團太乾，仍可酌量加水再重新搓粉團嗎？怕下次做黑啤提子飽也遇同一問題。謝謝。

[@NYCgirl1312]

150 g 水

[@susanwong9370]

用溫水或凍水？

[@ChefChusKitchen]

溫

[@angelachan6414]

Chu Sir, Thank you very much for your recipe! I made the bun this afternoon and it was a great success.

[@meimeikwan6678]

師父，可以放雞肉入去，做雞肉包嗎？，饅頭無料，小朋友唔鐘意食，多謝🙏

[@ChefChusKitchen]

唔夠甜

[@ClaraPChin]

朱Sir，請問唔用手搓可以用機搓嗎？

[@jess3213]

我都想你教糯米卷呀！

[@ivychow1967]

如果不光滑是否搓多一点？

[@yukyuk520]

請問有咩方法可以令做出黎嘅饅頭白d唔黃🙏🏻🙏🏻

[@iheartkoala4072]

great😋 stunning😋

[@carytsui333]

未睇先 like 呀！個饅頭駛唔駛咁彈呀 朱 Sir！😂😂

[@carvinheca9824]

朱sir 好嘢, 我識了而家

[@leungfunny3253]

朱sir，點解蒸完出嚟表面好肉酸，勁似月球表面，表面上仲有一舊舊深色嘅面糰，篤落去毫無彈性，凍咗又硬又實，已經跟足你嘅教學程序，請問我邊度出咗問題呢？thanks

[@ChefChusKitchen]

未發夠

[@leungfunny3253]

原來係咁, 唔該朱sir

[@lizalee7517]

個個都反光彈手0毛孔😍😍🤩🤩 朱🐍可以教做糯米卷同馬拉糕嗎？😋😋

[@chweehar]

Can we use this recipe for meat or red sweet bean boa?? thanks

[@siuchanchan1971]

朱sir你好，我有一個問題，希望朱老師指教，我做咗這個咸饅頭与香葱卷，但係當搓揉麵糰時都感覺好乾身，不似老師的咁柔軟光滑，請問嘅問題在那裡呢？希望賜教，感謝!!

[@ChefChusKitchen]

可以自己加少許水份

[@SuperFlo8888]

朱Sir: 你好勵害呵！請問第一搓是否要三光！手光，器皿光，板光？

[@ChefChusKitchen]

SuperFlo8888 二搓先要

[@SuperFlo8888]

Chef Chu's Kitchen ：謝謝老師！

[@phyllisl.6729]

請問可否用這個食譜作基礎，製作其他包點如叉燒包或荳沙包? 您的示範及方法由淺入深，尤其是冷水及熱水蒸包的分別。 我還有一疑團，以往參照廣東包點食譜要用低筋麵粉，在北美洲價錢偏貴，現在封城之際，中筋麵粉還可以買到，但低筋卻是一粉難求。倡用低筋麵粉，是否提防新手搓麵粉過度起筋，還是効果真的好一丁兒呢？ 謝謝您。P 於卡城.

[@ChefChusKitchen]

包底不同,高+低筋粉食譜通常點心師父用,不過佢地用泡打,如果我地跟佢地咁但唔嚂泡打比較漿口

[@kongmiko388]

想問下加水同加牛奶饅頭口感是不是不同？

[@ChefChusKitchen]

牛奶質感比較棉密

[@kayeechan9136]

請問用咩牌子面粉？

[@NYCgirl1312]

解釋得好好，終於明白點解我嘅饅頭做来做去都不成功太多氣泡，而家先知道原來唔駛發孝咁耐，多謝師傅講解

[@kuromi775]

朱Sir, 我的成品不夠軟，沒有彈性，痴牙，原因是什麼🤔

[@haian4112]

你好，请问耐高糖酵母英文名是什么？或者有什么牌子推荐？

[@gloriang5127]

呀蛇揣飽手勢好純熟，有料到😂

[@kellylee6503]

朱chef 的手 肥都都

[@meron7563]

waw so amazing

[@yu7360]

想問你用邊隻牌子面粉咁白正

[@ChefChusKitchen]

日本

[@pollyku318]

多謝你無私的分享🙏🏻簡單易明👍🏻👍🏻如果我做到有你一半咁靚仔就好喇🤣

[@jingchen8871]

朱🐍我同牛奶替代可以吗？份量不用改是吗?

[@ChefChusKitchen]

落多少少🤏

[@yvonneyin3360]

做出來個shape and size 跟你的差不多， 但不像你的bouncy. 請問為什麼？

[@ChefChusKitchen]

不如放去我個Facebook群組俾啲相片嚟睇吓先

[@Crystallina-ep3tr]

朱 sir, 請問用什麼牌子的麵粉？

[@ChefChusKitchen]

日本香蕉牌

[@tatmanyu343]

朱sir，請問為何按照你一模一樣捞粉再放按板搓，都沒你這麼柔軟呢？是否有什麼竅門？請指教！

[@ChefChusKitchen]

可以根據不同牌子的麵粉，自己加多少少水都OK

[@tatmanyu343]

多謝！

[@madelinekew3647]

朱Sir， 多谢你的用心教导，但是我很蠢，手弄圆的手势。。我要看很久。。你真是人才。。

[@sulingwu4627]

很标准

[@ChefChusKitchen]

都OK

[@coffeebean9841]

請問搓麵團後不用先排氣才分割滾圓嗎 ?

[@zoechan4798]

這食譜可以加顏色嗎？

[@ChefChusKitchen]

可

[@zoechan4798]

@@ChefChusKitchen 請問在哪一個步驟加？

[@RezandJuan]

Thanks for the recipe Chef Chu, I try this yesterday and its perfect .. Success

[@abbiezzz3887]

100分👍😆

[@thecoolthings8107]

你

[@peggyhsu6082]

阿sir 師傅. 🉑️以用它來做菜包嗎？

[@shirleyc5490]

thank you i love your recipe seem pretty simple and easy

[@tanlinah6308]

Hi, may I know the water have to be warm or only use room temperature water? I like your recipe very easy and very detail of your explanation🤗

[@conniechan5189]

Are you using bleached all purpose flour? Your Mantou looked really white and fluffy.😋 May I know the brand of flour you're using. Thanks.

[@May-wn3wh]

完美之作，非常先滑😋😋

[@johnng9793]

Thank you Chef! I just tried making it following this video. I have low protein flour at home and used that. It turns out the same softness and bounce like the way you demonstrated in the video! Thank you!

[@lundslongfenghuangfu8356]

讲得很细致，很有用。一些经验，如醒面不能太长，揉面方法，滚水上锅，蒸好后放放气，都是很值得学习的。赞！

[@ChefChusKitchen]

謝謝你我會繼續努力分享

[@gracechan7927]

請問：有些人會先將麵團發酵了一次（假設一小時）才分割成饅頭，再發酵約15分鐘；與先分割再發酵一小時。分別在那裏？

[@ChefChusKitchen]

預先發酵有深層次嘅風味

[@gracechan7927]

Chef Chu's Kitchen 謝謝回覆

[@laiseongwong994]

阿SIR啲饅頭整得好靚呀！個個都用左美顏相機咁！點解你咩都識整XD 佩服

[@fattypigpig3054]

hello Mr.Chu can I don't add oil?

[@cathhaven]

I just made this one.and it was perfect!

[@alcechan5686]

我好想今日整，不過去到supermarket發酵粉賣哂😭

[@yccl115]

正呀朱sir👍又一入門簡單必學食譜多謝無私分享🙏😇請問可否教上海銀絲卷，家人很愛吃這款呢～

[@LamLam-ys7uq]

朱sir...請問點解蒸完表面凹陷左😥

[@ChefChusKitchen]

會唔會太大水氣

[@LamLam-ys7uq]

Chef Chu's Kitchen 請問係咪一定要搓到光滑先可以蒸嫁？

[@umaparames9512]

How to subscribe you are talking the language which i don't understand and don't have translation. Pls consider. Thank you.

[@ChefChusKitchen]

Hv English sub

[@詹淑卿-e7o]

😊😊😊😊😊

[@irischow8461]

請問蒸左20分鐘之後個饅頭底部相對有d硬身係咩原因？未熟曬？

[@ChefChusKitchen]

不銹鋼盤？

[@irischow8461]

Chef Chu's Kitchen 係。不鏽鋼蒸煲，第二次蒸d包就無左依個問題，但整過三次，3次都有一兩個饅頭完全塌曬，會係咩原因呢？

[@irischow8461]

之前整過好多次饅頭個面都會起豆皮，今次跟你整終於整到光滑面。萬分感激🙏！

[@ihi9782]

耐高糖酵母有甚麽牌子，在那處有賣請告知謝謝🙏

[@ChefChusKitchen]

燕子牌

[@hkcatmusic]

點止100分，thank you Sir

[@catherinecalalay7575]

Good day sir... Your dough is amazing especially when you squeezed it.... Sir my question is ..can i use cake flour instead of all purpose flour... Thank you

[@ChefChusKitchen]

no

[@catherinecalalay7575]

@@ChefChusKitchen thank you

[@catherinecalalay7575]

Sir can i use your bun..as custard steamed bun..??

[@TripleSweet17]

Sir barusan saya coba sesuai resep,tapi permukaan ada sedikit ngak rata gitu,kira2 kurang dimana ya,apa dibagian ,round nya🙏🏻? Yg kedua saya mau tanya kalau berhasil itu gimana ya tekstur dalamnya? Soalnya yang saya buat seperti agak berat gitu ngak lembut?🙏🏻 Tapi pas saya remas memang dia kembali kebentuk semula bundar Terimakasih Saya pakai tepung gandum protein tinggi

[@ShiNoMiRenge]

朱sir，請問水的部分可唔可變做椰奶？份量係米要加減？

[@willyj7849]

可以，我用牛奶代替水

[@cheungcoco5501]

朱sir可否做酒樓版傳統馬拉糕

[@weigiachen1931]

chu sir, i have been using king authur AP and same receipe you provided but the skin is not as clean after 10 min waiting then kneading the dough, which AP brand do you use?

[@GiusiRamundo-b7b]

can i use butter insteed of oil

[@cattychong5497]

朱師傅，請問你每次我發酵完的饅頭都是光光滑滑，但蒸完之後啲饅頭的皺皮唔光滑滑，請問咩原因導致饅頭蒸完之後會皺皮，我用是蒸籠，應該唔係倒汗水導致皺皮，應該有其他原因導致皺皮。係咪冇留一條啦去蒸饅頭導致饅頭籌皮，我每次整完饅頭都等10至15分鐘先開蓋，所以我都唔知道錯在哪裏，令到我好沮喪想放棄做饅頭。

[@ChefChusKitchen]

等5分鐘就可以得就得唔得就唔得

[@Elaine_Purple]

😂素食者恩物, 好好食! 屋企人叫Encore!

[@kanlyhau8630]

阿sir早晨，今早試了真係好好味，因為我對曼頭興趣不大，因為阿sir講到好好味，所以試咗原來咁好味👍👍👍👍一定要讚

[@freshcoffeetea8119]

點解我點搓都沒有你咁光滑?試咗好多次.

[@weihuahong3684]

朱sir你好，為什麼我做出來的饅頭表面係黃色，冇你嘅饅頭甘白色？什麼問題？

[@summerlam6542]

100分

[@jaclyntsui-altitudelabs8636]

Chef Chu 你是用什麼品牌的麵粉？我的包出了很多皺紋