{ENG SUB} ★ 菜肉包 自家製 點心做法 ★ | Bao ~ Steamed Meat Buns

[@S紫郡]

太棒了，试了3个人的视频教学，您的包子蒸出来太棒了！ 比例太准确了。第一次蒸出成功的包子，好开心，谢谢

[@mamacheung]

你好👋謝謝你的支持和依照食譜份量和做法，所以都能成功做到出來的，我也為你而開心呀👍😊💕

[@tzuhenchang3132]

張媽媽真有心尤其是在餡料方面教授，非常仔細，彷彿聞到香味一般

[@mamacheung]

你好👋謝謝你的讚賞和支持😊👍💕

[@sitmengchue4077]

Big fluffy paus make us smile! Your paper doily is so well cut! Thank you, Mama C.

[@mamacheung]

Hello 👋 thank you for your support 👍😊❤️

[@marias.l.1321]

睇完一次又一次，每次自己做之前都會再重溫。雖然點樣包都沒有妳做得咁完美，但已好滿足！ 再一次多謝妳的教學！👍🙏😍😛💪

[@mamacheung]

你好👋不用氣餒！工多藝熟，做得多便會越做越靚㗎喇！謝謝支持👍😊❤️

[@wayneshum]

Like your style 度廣東話好有feel! 你好有料呀

[@mamacheung]

謝謝支持

[@saomuoingo7989]

​@@mamacheung4:45

[@thixuatsactuong2414]

The shape of the bao very beautiful , healthy , nutrition and delicious ! Thank you for sharing ! How nice you are !

[@mamacheung]

Thank you very much for your support and comment. Please subscribe to my channel and share it to your friends and family!

[@flyingphoenix9191]

張媽媽 好! … 我試做了4次，3次我都不滿意包蒸熟後的粉，我的家人說好食了，但是3次我做的包 我覺得都不成功，直到我做第4次，我才覺得我做的包成功了，我终於找到我做的要求了。十分謝謝張媽媽做教導 🙋‍♀️🙋‍♀️👍🏼👍🏼👍🏼

[@mamacheung]

你好👋自古成功在嘗試，鉄柱終於成針，勵力可加👏👏👏👏👍👍👍👍😊

[@flyingphoenix9191]

@@mamacheung 謝谢張媽媽。🙋‍♀️🙋‍♀️😊🤗

[@huangsharon4638]

张妈妈是上海人，她说"小棠菜"，这是上海人对于小青菜的叫法，很亲切，她讲解和示范的也很详尽，喜欢❤

[@francescalee234]

张妈妈， 我刚做了包子。。好好吃。我曾经试过别的配方都很硬。今天用您教的， 成功了! 谢谢您

[@mamacheung]

你好👋非常好👍請試試我其他食譜吖！都很簡單易做㗎！謝謝支持👍😊❤️

[@june3313]

Thanks mama cheung! I've been waiting for a recipe for this classic bun for so long and haven't been able to find a good recipe on youtube. Thanks for sharing!

[@mamacheung]

Thanks for your comment. I hope you like my recipe. Please subscribe to my channel and share my recipe to your family and friends! :)

[@mimilee417]

Thanks for recipes and speak Cantonese language, and subtitles English. Thousand thanks love you cooking

[@mamacheung]

Thanks very much for your comment and support! Please subscribe to my channel, and share it to your friends and family!

[@李少梅-u4g]

很喜欢看你的節目，材料份量圖文並茂，非常清楚，製成品也很有水準，謝謝分享！

[@yuchen2536]

好正呀⋯⋯！咁樣剪烘焙紙好聰明方便呀！多謝張媽媽分享！❤️❤️❤️❤️👍🏻👍🏻👍🏻👍🏻😋😋😋😋😋😋

[@leiablythe2741]

Mama Cheung you remind me of my dear granny who i miss very much. Your teaching is very good, you explain very well and your cantonese very easy to understand. Thank you and please keep making more videos. 😍😍

[@mamacheung]

Thanks very much for your comment and support! Please subscribe to my channel and share my channel out to your family and friends!

[@leungmeishuang7525]

好正

[@NgocLe-il1wi]

Thank you for sharing Mama Cheung, I like your detail instruction, step by step and easy to follow. Please cook more share more and I love your voice. Thank you again beautiful mama.

[@mamacheung]

Hello 👋 Thank you very much for your support 😊👍💕

[@miuwaiong9073]

150克做四個，我要試試做丶所以只用了豬肉，少許金針菇，造出來的皮很好👌不怕黏牙，粘咀，明天小朋友回家來我才蒸多些，多謝張姐。

[@roseling9117]

Thanks mama cheung!

[@mamacheung]

Hello 👋 you are welcome and thank you for your support 👍😊❤️

[@minalice1221]

喜歡看你的片，因為講解清晰，仲係廣東話，其他教中式菜的好多都講普通話。買麵粉600克應該是香港了，發面好講究溫度，所以所在地和季節（看你穿什麼大概知道溫度多少）也有參考價值。

[@mamacheung]

你好👋謝謝你的細心觀察和支持！😊👍💕

[@cathykwok3589]

張媽媽食譜好正呀！份量岩岩好

[@mamacheung]

你好👋喜歡我便開心喇！謝謝支持👍😊❤️

[@Season178]

你的家人好幸福哦！天天都有口福，好羡慕他们啊！

[@twt7961]

張媽 妳好，嘩，妳做D菜肉包，見到都口水流哂吖，張媽出品真係一流呀，第日回港ㄧ定要跟張媽學呀，可以嗎，祝張媽日日健康快樂。

[@mamacheung]

哈哈。謝謝支持。：）

[@anmijuol]

簡單易學, 一定整嚟食👍👍👍 多謝張媽媽！😘😘😘

[@mamacheung]

謝謝支持和鼓勵啊！

[@janusshek4818]

支持張媽媽！因為你，我才學會做麵包🥯😍

[@mamacheung]

很好啊！請都試試其他食譜！

[@fonggosunkongfong9877]

自己見到自己嘅成果都開心嘅見👍👍❤️

[@aachan2515]

你的语言我听不懂~有中·英文字幕·而且字大·好有吸引力从头看到尾真好~谢谢想的很周到~包子做真漂亮'赞👏👏👍👍张妈广东人煲汤好靓·教教网友吧多谢

[@mamacheung]

你好👋謝謝支持！訂閲了我的頻道，記得要按個鐘，有新片便會通知你😊👍💕

[@annieliang6053]

做你家人真幸福。 今個禮拜試下先

[@mamacheung]

你好👋謝謝支持😊👍💕

[@evangelinegacutan952]

MAMA CHEUNG'S PORK BUN RECIPE EASY RO FOLLOW AND ORGANIZED!CHEERS

[@mamacheung]

Thank you so much for your support. Please subscribe my channel and share this recipe to your family and friends!

[@cristinaco7952]

Delicious, ty. May i know what kind of four do you use? Can u use bread flour, all purpose flour? Others try cake four.

[@cashewnut1405]

嘩睇落都知好味呀！

[@mamacheung]

請試試做。謝謝支持

[@connietam7876]

今日好開心呀！張媽媽，可以見到你大顯身手！

[@mamacheung]

謝謝你啊！請試試我的食譜 ：）

[@williamchanchan7845]

張媽媽確是大師父!！！！

[@carolinetran8192]

WOW!!! So beautiful and wonderful Humbao recipe by great Chef MaMaCheung.Perfect presentation good create good taste mouth watering, whitish bun color, yummy fillings so soft bun texture.Thanks for your dedication and hard work that will be appreciated.God bless you and your family have Good health Good luck and happiness always ❤👍🌷😘

[@mamacheung]

Hello 👋 Thank you very much for your support 😊👍💕

[@saml4871]

.

[@enriquechong1897]

Mama Cheung, buena receta, me salió excelente. Saludos desde Perú. 👍

[@mamacheung]

Hello 👋 thank you for your support 😊👍💕

[@melodyismybestfriend]

張媽媽，天氣咁熱，面团发酵90分鐘会变酸，加泡打粉90分鐘基本上和水份產生反应，到去蒸時已經没膨鬆作用了，加梳打粉会中和面团的酸味……包子光滑！靓0！讚！

[@pinkycloud7945]

I prefer this mixed Ingredient to the bao with just meat. 👍 Your wrapper look so delicious. 🥰

[@mamacheung]

Hello 👋 yes,It’s very yummy,Please to try! Thank you for your support 👍😊❤️

[@agneschan727]

I always wanted to make Bau!! Thank you so much for the recipe . It look yummy xx

[@mamacheung]

I hope you like it, Agnes. Thanks for your support

[@748818]

多谢张妈妈！很有启发，明天就试试。

[@mamacheung]

謝謝支持

[@siennachong476]

多謝張媽媽，我老公勁愛菜肉包

[@mamacheung]

你好。請做些試試啊！

[@janicecheung6421]

很喜歡這個飽子！

[@mamacheung]

你好Janice．謝謝，請試試！

[@andysu4352]

多谢張妈妈的菜肉包，好靓哦。

[@mamacheung]

謝謝你．請試試我的食譜啊！

[@mandychaw7280]

多谢张妈妈。。我好喜欢你的视频。。。

[@mamacheung]

mandy chaw 你好👋謝謝你的支持😊👍

[@tokyowong3076]

點解有時用低筋麵粉做中式包，今次用中筋麵粉呢？

[@hanabanana09]

So yummy =) I already made this recipe and I liked so much!

[@mamacheung]

Glad you liked it!!

[@daohien2292]

Delicious yum yum😋😋😋 one like this bun for you

[@mamacheung]

Thanks for your support!:)

[@marierumopa3901]

subscribed and thumbs up. Thanks for sharing the recipe. I will try and make it.

[@mamacheung]

Marie Rumopa Hello 👋 Thank you for support 😊👍💕

[@sammileung3425]

Really good recipe

[@mamacheung]

Thank you for your support 😊👍💕

[@linelam9428]

张媽妈，妳好呀，發酵粉，与酵母係有两者唔同既，点分呀，如果放一者可以嗎，完全未做過，好想试吓，希望會做成，🙏🙏🙏您啦.

[@mamacheung]

你好👋發酵粉即是baking powder 是呈白色粉末狀，酵母即是yeast 是呈米褐色的微粒狀，從外表很易辨認的，超市可以買到，祇要跟著我的影片做，一定成功的，最重要看多幾遍，明白了才做，便事半功倍，謝謝支持和訂閱😊👍💕

[@cannislam428]

張媽媽好犀利

[@mamacheung]

謝謝鼓勵。請試試我的食譜和分享我的視頻啊：）

[@cannislam428]

你的食譜 簡單而明 對於我這初學者也不會覺得煮食好煩

[@fionyeung7170]

您好張媽媽，好多謝你的分享🙏🙏,我跟你的方法做，為何的菜肉包做出來是呢個顏色，是否可指教，萬分感激🙏

[@mamacheung]

你好👋是什麼色呢？是否用了蘇打粉呢？應該是泡打粉才對！否則包的皮會變成黃色的，謝謝支持😊👍💕

[@kuenchim6558]

張媽媽你好！我第一次學做包希望成功。多謝你分享！

[@mamacheung]

你好👋謝謝支持！祝成功😊👍💕

[@kuenchim6558]

@@mamacheung 都算成功，多謝您！不过個包皮做得唔到滑，要學多幾次可能會好D

[@connietam8555]

張媽媽，你好！想請教你。我睇咗你啲視頻"生煎包"搓粉團後靜止30分。 現在菜肉包搓粉團後要靜止90分，為什麼分別咁大？掂解？勞煩教！🙏🙏🙏🙏

[@maggiexie8044]

可以换成自己中意噶馅料吧？ 要注意咩呢？

[@ellienurse6146]

Gonne try it soon , thx for sharing .

[@mamacheung]

Hi 👋 thank you for your support 👍😊❤️

[@吳芳伶-w6k]

太好吃了👍👍👍👍👍

[@wenali38]

looks fluffy yummy!!! ....but what's conpoy???

[@devlynlin2911]

包的好美

[@mamacheung]

Devlyn Lin 謝謝！你都試試啊！😊💕

[@devlynlin2911]

Mama Cheung 我会的了，谢谢您

[@gkr1257]

Hello Mama Cheung, please kindly explain if yeast is the instant one or the regular one. Thank you so much!

[@mamacheung]

hello. I used instant yeast. Please try my recipe!

[@saikeomany5686]

Thank you for good tips👍

[@mamacheung]

Always welcome! Thank you for your support, please don't forget to subscribe for more delicious recipes! :)

[@jennytuang5602]

Thank you mama Chung love your recipe 👍

[@mamacheung]

You are welcome and thank you for your support 😊👍💕

[@johnlee4961]

very good Mama Cheung,Thank you

[@hoagnes]

張媽媽，想請問一下，不用梳打粉可以粉，我不喜歡那種味道

[@anagi6021]

張媽媽你好， 我買多一包低筋麵粉， 我唔知可以做乜嘢 請你回答我啦，🙏🙏🙏可以做咩包點

[@judywong3432]

Look so good! Can’t wait to try to make this! 💕💕🙏

[@mamacheung]

Thanks for your support. Please try out my other recipes too!

[@judywong3432]

@@mamacheung this recipe is so good!!! I made three times already and super approved by both hubby and daughter. Thank you thank you!! 💕💕💕

[@brendaeq236]

I just tried your dough recipe with slightly more than 0.25 teaspoons of yeast and proof at room temperature for 12 hours (overnight) - to conserve yeast as yeast is very scare right now. I am so happy that it worked! Can you comment about steaming in a two tiered steamer please?

[@YINGYING-ww9qw]

老師 蒸 肉包 可否早一晚 冰霜 雪 硬一粒粒 豬肉丸 第二天 再做包 可否嗎 請你覆謝謝

[@mamacheung]

你好👋都可以嘅！蒸的時間要多蒸3分鐘左右，待硬肉丸在蒸籠裡溶冰後才開始計蒸肉的時間囉！謝謝支持👍😊❤️

[@YINGYING-ww9qw]

@@mamacheung 謝謝老師回覆 和教導👏👏👍👍

[@Qwertqwerty010]

You are so talented and put so much love and effort in to your dishes. Looks delicious 😊

[@mamacheung]

Thanks very much for your support and comment. Please try my recipe my home!

[@jc1157]

Mamacheung for the ingredients : salt,sugar,yeast and baking powder you should put them in teaspoons rather than gm.Its hard to weigh such a small amt especially when not many people hav a scale its not practicle!

[@mamacheung]

Thanks for sharing your tips!

[@seantian6]

If the buns are too much, can I put them into the fridge before steaming ? Thank you

[@mamacheung]

Thanks very much for your question. I would steam all the buns first, leave them to cool down before putting them in the fridge/freezer. Please try my recipe!

[@charliechan2132]

謝謝你

[@mamacheung]

你好👋不用客氣！謝謝支持😊👍💕

[@elaineli3038]

今日整咗，第一次整個樣唔好睇，但係啲料好好味，多謝分享

[@mamacheung]

你好👋多做一兩次便會越來越漂亮哩👍😊💕

[@nhelzbookz]

Hello.can I use the bread flour instead of plain flour?thank you

[@mamacheung]

Hello whilst you may use bread flour for the bun, the texture will not be fluffy enough. To achieve a good standard it’s better to stick to Plain flour.😊

[@swchew1476]

thank you for sharing, i always cannot control the time and temparature when steaming, so my bao will always wrinkle. You made 3 batches so after you steamed the 1st batch, wont the 2nd and 3rd batch overproof ? Thank you.

[@mamacheung]

thank you for your comment. I steamed them all within 1 hour, so luckily the 2nd and 3rd batch did not overproof

[@swchew1476]

thank you mama, will try again as you showed :-)

[@amandaruiz3008]

Se ven super divinos lo que entendi si es espinaca o que vegetal muy boniro explica

[@mamacheung]

Thank you for your support 😊👍💕

[@meimeixforever]

Mama cheung, can we freeze them after we cook them?

[@candypang8167]

Mei Tam Of course u may. I do the same way all the time! Cause I prepare breakfast for kids :)

[@meilin2333]

Mei Tam 張妈妈什么样做艾草茶果?

[@clementtan7529]

人

[@chanhvuong2016]

多 謝 ! 媽 媽 分 享 💕

[@1231busybee]

張媽媽您好，菜肉包蒸好後可以放進急凍雪起來，要食才拿出來返蒸嗎？一般可以放多久呢?

[@mamacheung]

bee pakpak 你好👋當然可以放入冰箱裡急凍，但一定要完全涼透了，放入密封的袋或盒，儲藏起來，否則包的外皮㑹結了很多冰粒，當由冰箱取出，冰粒溶解後，包的皮會很濕，謝謝支持😊👍💕

[@1231busybee]

謝謝您😊

[@visitorevisa6708]

看到很好吃

[@slhyyann5444]

張妈妈 您好，请问您用的酵母是instant yeast 吗？ 我可以用instant yeast 吗？我想做一半的分量，请问酵母也要减少一半吗？谢谢🙏🏻❤️😊

[@mamacheung]

你好👋我用的是Instant yeast ，通常我都會敎人用水來溶解，這樣做法是，萬一速效酵母過了期，你都可以看到，如果直接放入麵粉一齊搓，過了期的酵母發不起來，便會連期他材料都浪費了，因為有些人用的時候，不留意期限的，所以最安全的方法，就是溶在水中，然後加入半茶匙糖，這樣是可以激活酵母起作用，通常200克的麵粉，我會用3克的酵母，按這個比例你以後便可以自己調較喇！謝謝支持😊👍💕

[@Alice-kf8uw]

張媽媽廚房Mama Cheung 👋 Mama Cheung, I’m using active yeast!! Is’t the same with instant yeast? Can I just used multipurpose flour? Or I need to used bread flour? Pls advised!! Tq

[@alicemamayeung4096]

多謝分享。

[@mamacheung]

謝謝支持．請試試啊！

[@sylvialuo1473]

張媽媽，你的菜肉包食譜太讚了，今天做了好好味😋但係，點解我包完蒸完包子比較扁，唔似你整果D肥嘟嘟，係我包的方法不對嗎

[@changhaoli1995]

靓！

[@mamacheung]

changhao li 謝謝你😊

[@carriekwan1]

請問可以用椰菜代替小棠菜嗎？做法是否跟小棠菜一樣用熱水淥下？謝謝🙏

[@mamacheung]

你好👋可以的！但不用汆水！汆水作用是令綠色菜的顏色穩定，不會容易變黃，椰菜祇要灑上鹽，大約三分鈡左右便變軟，之後可以如片中加入調味料後，再和肉碎攪伴一起作內餡便可以了！謝謝支持👍😊❤️

[@carriekwan1]

@@mamacheung 明白，謝謝張媽媽回覆🙏❤️

[@winso4079]

張媽媽，今日做菜肉包，非常成功，但分量太多，如果要做一半份量，應該怎樣計算法？😅😘😋👍🙏🙏🙏

[@mamacheung]

你好👋想做半份，將份量減半便可了！謝謝支持😊👍❤️

[@chungsiupoon7602]

有机会一定试试。

[@mamacheung]

謝謝支持．希望你喜歡

[@chungsiupoon7602]

边煮边学。

[@MJ88600]

請問張媽媽，如果想做小份，係咪按比例？謝謝😋

[@mamacheung]

@@MJ88600 你好👋，對吖，真聰明！謝謝支持👍😊❤️

[@jielingchen1021]

琴日整左黎食 真系超级好味

[@mamacheung]

你好👋你滿意！我開心😃謝謝支持😊👍💕

[@HienTran-ls6uy]

Hi Mama Cheung i don’t understand your language but still understand how to make buns from you ,thank you so much Mama ,I have 1 question hope you answer, what is conpoy ?i really don’t know where can I buy ?

[@angelweisbach2708]

Conpon is dried scallop. Try Chinese groceries. Chinese and Japanese people love it so much

[@helenmak4569]

Angel, the scallops do not affect the taste at all.

[@chungchinpoh4750]

老師菜肉包可以收幾天

[@cyberianmanx1]

Love this recipe. Big thanks for the presentation! 🤩mike.

[@mamacheung]

You are welcome and thank you for your support 😊👍💕

[@misskuan2845]

多謝

[@yukchinglam7694]

好靚，多謝👍

[@mamacheung]

你好👋謝謝支持😊👍💕

[@siusiu1630]

謝謝張媽媽教做菜肉飽，非常好食，但請問泡打粉是不是小蘇打粉

[@mamacheung]

你好👋兩者是不同的，但都是膨發劑，泡打粉通常拿來做包用，蘇打粉如果拿來做包，會令到包的皮變深黃色，所以不要弄錯啊！謝謝支持👍😊❤️

[@clairepettitt7563]

what is canpoy water Mrs Chung?

[@laimansik5964]

Mama Cheung, 你很棒👍

[@mamacheung]

你好👋謝謝讚賞和支持😊👍💕

[@hktan88]

谢谢指导👍

[@jonathanchan852]

多謝 張媽媽

[@mamacheung]

你好👋冬節開心愉快😊💕

[@limcarol8722]

看到張媽媽试吃时忍不住笑出来，我也跟着笑了。心想張媽媽一定知道观众又再次看到流口水了XDD

[@mamacheung]

哈哈。謝謝支持， Carol！

[@judychia3141]

O

[@yanyulau6282]

请问你系须要暖水开粉，几克中筋面粉？几克酵母？几克包打粉？

[@kikichoi1388]

Cheung Mama, can I freeze the bun ? And st which stage I can freeze it ? After steam ?

[@lisahuynh8168]

After you done steaming,let it cool down and put it in rip lock bags.

[@lisahuynh8168]

Freeze it for couple months

[@zhanghong1908]

您好，小苏打粉和泡打粉不一样么？我外面买写: BANKING SODA 这是泡打粉还是苏打粉呢？谢谢

[@mamacheung]

那是小蘇打粉，應該是BANK ING POWDER 😊

[@manhung709394]

我想問平時你會在哪裡買材料嘎？例如麵粉，椰子油等等，我發現香港不知邊島有做千層蛋糕或者蛋糕既材料買

[@chauyusiu9084]

HELLO，請問干貝水即係浸完干貝剩低嘅水？？thx