[English Sub] Steamed BBQ Pork Buns | No Ammonia | No Alkaline | Dim Sum 101

[@thebickitchen]

Steamed Pork Belly & Taro Bun | 叉燒酥 kzbin.info/www/bejne/gpexdWh3bsekZ68 Steamed Chinese Sausage Bun | 臘腸卷 kzbin.info/www/bejne/nXrGd6SuobtljdE Steamed Pork Belly & Taro Bun | 荔芋燒腩卷 kzbin.info/www/bejne/ppysfaWYrrStpKM Cha Siu Bao | 叉燒包 kzbin.info/www/bejne/oXvKn5R3bJengcU Steamed Beef Tripe | 沙爹金錢牛肚 kzbin.info/www/bejne/pIbCh5t3j8x0qpY Steamed Chicken Feet | 豉汁蒸鳳爪 kzbin.info/www/bejne/oHzOlKdthaaArJo

[@cchcc99]

多謝細心講解👍👍🙏🙏

[@kienlew1768]

跟着师傅的食谱做了，包爆得漂亮！松软又不粘牙，好开心！谢谢师傅！

[@jennylam6782]

Hi 大C ,成功了😃，终于搞掂了你呢款叉烧包了! 吃了一只，好食 !!😋其余的留明日翻蒸当早餐 . 多谢你的食谱，省下很多的时间!!

[@elaineyu1939]

終於又等到你的整包教學了。休息時跟住做，全家開心！謝謝😜

[@philipchan8523]

大C好嘢，睇吾出個人雖然奀奀地,又幾有料到，整出咁靚嘅叉燒包，根本唔輸專業點心佬，仲有字正腔圓嘅廣州話，多謝!

[@sudaratchaiprasert991]

Thank you very much for the good recipe. Very nice and helpful.

[@ymyung3780]

大C師傅，您好！您可否示範如何做灌湯包。謝謝您！

[@sudaratchaiprasert991]

Very nice. Thank you very much for the good recipe.

[@maryshum3749]

如果兩種粉团要mix together, 为什么你没有交代這个步驟嘅? 所以咪覺得很混乱囉?! 請下次拍埋兩種發酵好的粉团是如何 混合的?🙏

[@FangfangWorld]

以前在国内的时候去喝茶，常常点一份叉烧包，好好吃😋😋😋久违了，谢谢分享

[@jennylam6782]

Hi大C ,唔用臭粉，唔用碱水都能做出笑口叉烧包，好嘢😄👍，聽日买料根注您的方法做 ，多谢您 !

[@ymyung3780]

感謝分享！👏👍

[@margaretyip3469]

Hello, I have just made a second batch of char siu baos using your recipe. They turned out very well except that these baos are yellowish colour instead of white. Do you have any idea what went wrong ?? I did sieved the flour and the baking powder.

[@meandyouandadognameboo6730]

Hi, are you sure you added baking powder and not baking soda? I once did using baking soda by mistake and the buns were yellow. If you have used baking powder and the buns were yellow, try using a bit less baking powder and add a bit more vinegar next time .

[@fortinfortin6183]

好嘢👏聽日就整謝謝你分享👍

[@lovetocreate4473]

Why U do 2 dough separately and did not show how you mix the 2 dough together? Please clarify. Thanks

[@zhugeliang3905]

I am wondering the same.

[@aliceng3226]

你是最棒的!

[@weilingxu5173]

大C，可以教整广式生肉包吗？揾勻全网都冇人教

[@GOODNESS-sp4hm]

Excellent presentation 👏🏻👍🙏

[@dodo-ko2tl]

請教懷舊大包怎樣做?Thank you !

[@tingchan9263]

大C幾時做菜肉包呀

[@fongba8963]

你好細心

[@gsh4373]

Says here is a faster way and proceeds to show the long time to make it all. I have made some char siu baos from scratch, including cooking the pork. There really is no shortcut

[@mariapy23]

Totally agreed. Her method is long, tedious and complicated. Explanation not clear and video was made in high speed mode 👎👎👎

[@yungyunglok576]

Can I use the dough hook in kitchen aid to knead the dough?

[@chrislam8046]

我覺皮太厚,小時後,在深水涉唐樓三層高酒樓吃的叉墝包,皮溥料足

[@cindyedith7954]

好喜歡看你的影片，谢谢分享！

[@user-kv2xu4ce3s]

大c您好、想问一下按你做叉烧包斤两、做出来的包面有一点点黄色、不知错在哪里、请指教

[@user-cx4kx4sp2v]

เติมน้ำส้มสายชูในน้ำสำหรับนึ่ง ประมาณ1-2ช้อนโต๊ะ น้ำส้มจะทำให้ซาลาเปาขาวขึ้นค่ะ

[@RubyXing]

正。大C几时可以出菠萝油啊🌹

[@sandychan2856]

請問不用豬油，用粟米 油或其他油可不可以？ 豬油是否是固體？

[@Peacefulhome894]

大C好嘢👍👍

[@universalleathergoods6269]

麻煩頂透

[@jessieli7286]

終於等到你出新片啦！😍😍

[@may39pyt]

可以教整饅頭 菜肉包。謝謝你

[@maozeidong]

值得信赖👍

[@Jack-yz8cj]

謝謝 大C，下期可不可以教做飲茶蒸排骨

[@chansheaufui7033]

请问蛋白是什么用途？可以不加蛋白吗？或有其它代替吗？

[@oxoKarenoxo]

Can I use a stand mixer to create the bao?

[@thebickitchen]

Yes

[@cartiertsui8298]

已經做到，但太甜和少黏牙。

[@chaneliza6075]

How to get white skin instead ?

[@angelatsang1771]

冇豬油，可找甚麼代替？🙏🏻🙏🏻

[@chankalok1692]

crisco

[@kennethwong697]

可以用地瓜粉代馬鈴薯澱粉嗎？

[@ritachong9701]

為何我蒸好出來的包是黃糖色的，我是用白色糖的

[@klchu8387]

大c你好学你做叉烧包己做到旦蒸出来是赤色的包旦我用白沙糖来做

[@chunwa106]

請間麵種去左邊

[@jackietjan8794]

What happen to the first dough! Do you need to mix together

[@zhugeliang3905]

Very strange.

[@kyylee0824]

有更簡單造法嗎？

[@doreenwong797]

没猪油，菜油可以的吗？

[@kwanlo5768]

大C將來可否教鲜虾粉果及鱼翅餃制法,謝謝.

[@maryshum3749]

唔係好明，你之前已經搓好一团粉，之後又搓一团义烧包粉团，那麼之前的粉团那去了?

[@nylau123]

真的，我看了2次．仍然看不出麪種幾時下到麵糰去:(. 用手太辛苦了，待弄清楚疑問，會用麵包杋代替手操作！

[@dannypong3363]

我想問師傅，點解最後要落白醋搓粉糰。

[@thebickitchen]

中和泡打粉的鹼性，等個包蒸出黎白d

[@happythaikitchen1468]

👍❤️

[@meryoey8936]

请问

[@auelite4076]

師傅你好！講问你發面种用的速酵，是用耐高糖速酵还是普通速酵？谢谢！

[@thebickitchen]

高糖

[@auelite4076]

@@thebickitchen 多谢回覆！

[@pauline6849]

請問大C 可以用廚師機打粉嗎

[@thebickitchen]

可以

[@christinechong1702]

唉！用咁多工夫去整😅，買隻返嚟食好過😂

[@johanjulies7740]

🥳🥳🥳👍🏻👍🏻👍🏻

[@appareltechnologycenter980]

請問2種麵團要混合才分割成9粒吗？

[@thebickitchen]

是。第一個是麵種，是製作麵團的其中一樣材料。

[@appareltechnologycenter980]

@@thebickitchen 謝謝回覆😊

[@lawangus]

點解你鏈實了蒸出來都會裂口這麼厲害的？

[@yinkwanho3903]

E

[@lalalumlum1092]

請問白醋有咩作用?

[@thebickitchen]

泡打粉是化學性膨鬆劑，會令麵糰帶有輕微澀味，落少許白醋可以中和。

[@lalalumlum1092]

@@thebickitchen 我仲以為可以令面糰白啲, 原來係咁. 多謝解答!

[@chankalok1692]

麵種本身已經帶有酸性，所以先落鹼水，現在還要落醋，怎樣做到酸鹼中和呢？

[@kienlew1768]

@@chankalok1692 师傅教的是快速的做法，发酵时间短，酸度应该很低。。 明天我会试试，谢谢师傅！

[@lilymaria1770]

It's not that faster n simple like you said 😂

[@nataliewu347]

為什麽做出來的包皮係黃色地

[@thebickitchen]

帶點微黃是正常的。

[@waichungleung6314]

😎😋👍

[@yuenmingchan5823]

好味嗎？样不是太差。

[@tiffanyyu3826]

呢把聲似卡通配音😹

[@geklooigoh1020]

老师请问什么是素粉

[@thebickitchen]

嗅粉？是一種遇（高溫）會膨脹的膨脹劑。

[@kennethyan3880]

@@thebickitchen 臭粉！真係好臭，以前茶樓点心师傅会用。马虎一点制作的叉焼包就会嗅到臭臭臭粉。

[@chowkaisan47]

12克泡打粉？

[@yuenmingchan5823]

做包不必要加臭粉，是食坏身體的，放酵母就够了，做出來的包鬼火咁靚。

[@jojotan9207]

包子包好了，不用第二次醒发吗

[@Abigailzhang6309]

同樣嘅問題，等待指教

[@powerup90]

叉烧飽，晤合格，(你定会生我氣)你去食吓香港酒楼做的叉烧包，知到白己水准，度边度

[@powerup90]

一你做叉烧飽好差，工夫未到家，请不要摆上抬，有机会見识吓别人做法。妳便唔会生我氣，怒我直言。。。。谢