港式菠蘿包（湯種製作｜無臭粉｜無豬油）

[@meiyungsung9347]

靚女，Thank you你解説清析，編序有層次！簡單步驟，試做效果然了得！我需居澳洲竟然可以吃到港口味的波籮飽！祝你永遠都咁靚！

[@MyHiddenkitchen]

Mei Yung Sung 多謝你！居住在外地，應該更加掛住香港既菠蘿包吧！

[@xiali9916]

好的，谢谢您的回复！🌹😊

[@徐昌明-i8i]

Thank you for your bread recipe. This dough recipe is also great for making other types of sweet bread. Thank you.

[@jaychi1703]

跟住你個教學，喺邊度都可以做到、食到好好味嘅菠蘿包，家人、朋友都好鐘意！謝謝你🙇🏻‍♀️

[@llouisa128]

你好，詳細配方和做法己找到了，描述得很清楚，謝謝分享

[@fanslee-so8eq]

你好呀！先多謝你嘅食譜，我跟住整過幾次都成功👍🏾我有少少疑問，想請教吓你，希望你睇到啦😄唔知點解，出爐後個包既口感好正同一般街賣既無異，放涼3小時入密實袋/盒。但到了第二朝，一攞上手就會覺得有輕微濕濕地既感覺（雖然只係少少痴粒粒），焗返熱就冇問題，但街外賣既唔會出現咁情況。我想知道係咪我既問題，還是因為街賣落左好多化學野去防潮呢？唔知你可以可以幫到我呢🙏🏽😁唔該晒

[@MyHiddenkitchen]

食譜始終同街賣既唔一樣，通常外邊都有豬油/臭粉等等。痴粒粒係因為受左潮，就算已放入密實盒唔多唔少都會有咁既情況，因為牛油本身都係含有水份的。翻焗一下抽返乾身D 就冇問題。

[@fanslee-so8eq]

@@MyHiddenkitchen 多謝你解答呀😁

[@katiekhinleong8282]

I made it today using your recipe added Char Siu filling. The best 波羅包I ever made n well liked by my tasters. Thank you for sharing.

[@Sunshine-eb3ow]

Hi thank you for the great recipe I added milk powder to the dough. It taste so good my whole family love it . it taste like the one at the bakery store. Thank you

[@aualbert7203]

教得非常清楚，受益良多，感謝分享。

[@meiyichau7858]

非常感謝你的分享，好成功，加塊牛油超正😋😋😋

[@yys1083]

我昨天做了很成功，家人都說比店買的好吃😋😋😋，謝謝美女老師

[@Sweet-c8p]

今日終於有時間整呢個菠蘿包喇，好好食呀，多謝你！

[@rosalau6806784]

老師您好！謝謝你的視頻❤非常喜歡😍昨天已成功做了八個菠蘿包，新手的我竟然一次便成功！想問問，為什麼我的脆皮很淺色，色澤沒那麽吸引呢？是否焗爐要調較至190度？🙏🙏

[@MyHiddenkitchen]

每個焗爐的溫度也有機會有差異，你可以再焗長一點點時間，或把爐溫調高。但要定時觀察麵包的情況，不要焗燶。

[@rosalau6806784]

@@MyHiddenkitchen 謝謝老師回覆，知道🙏會再嘗試提高溫度❤

[@yvonnelin6439]

从来没有做过这么好吃的面包，我还加了豆沙馅，太完美了！多谢配方。

[@cathyfong8451]

我昨天做你給我食譜很好👌👍做出來好靚啲麵包好大個我一共做十個包，好好吃好easy

[@florachow4983]

多謝你嘅分享。好成功呀，好好味!

[@cherrykwan7522]

多謝分享，想試好耐，不過一直冇勇氣挑戰。今日試做咗，大成功，非常有滿足感

[@miufung9400]

做得好靚👍👍

[@oceanchoi9980]

Thank you for the recipe! First time baking Pineapple Bun (indeed first time baking bread in lifetime) and it was a success! My family is very happy with the crispy bun! I find the bread not super soft though - is there any way I can increase the softness, or which step is important to keep the bread soft?

[@MyHiddenkitchen]

it's not easy for a newbie to make pineapple bread, but sounds that you made it well. there are various way to increase the softness of a bread. for example, you need to knead the dough until 起筋 and with 簿膜 (you can use a stand mixer if you have one). also the time for fermentation is very important. when u finish the first fermentation, put some flour on your fringer and insert into the dough. if the hole does not resume, then you can go to the next step. The amount of water (i mean liquid) also affect the softness. Always feel the texture of the dough by hand, not only follow the recipe. if you think the dough is too hard to knead, add more water. on the other hand,stop adding it. because different brand of flour has different absorption rate, so sometimes you need to add more, but sometime less. and the humidity of the day is another factor. high humidity with less water, low humidity with much more water. anyway,practice makes prefect. im sure you can make a good pineapple bread!

[@ManGuan-b2l]

多謝分享, 請問如果用Stand mixer, 應該放水的材料先或是粉的材料先? 牛奶要不要暖? Thanks

[@MyHiddenkitchen]

基本上都可以一齊放，只係牛油到麵團打成團之後先落。牛奶唔需要暖，但係依家天氣好潮濕，可以先扣起少少份量，然後漸少漸少加，加到夠就停，唔洗一定要落晒。因為好多網友話一次過落晒個都團好濕。

[@MJ-rs9mt]

點解你冇俾份量指示嘅？

[@wrachelye1125]

great taste made lots of times。

[@adafong8259]

you did you add the amonia powder, still success? why

[@lemongrass8823]

跟住妳個食譜做咗，好成功！多謝分享👍😘😘

[@cathyfong8451]

我不知道🈶️人說你食譜不好做不成功，是他的問題？不是你的食譜不好，你説🉐️好細緻👏👍💕❤️

[@MyHiddenkitchen]

Cathy Fong 味道是很個人的，有人喜歡，有人不喜歡。你喜歡就好了 :)

[@TS-ij6if]

謝謝分享、今天做了、很成功！

[@wongjenny7545]

謝謝你個食譜啊我而家準備跟你個食譜做菠蘿包謝謝

[@MyHiddenkitchen]

記得落水份（奶）時唔好一次過落晒，分幾次慢慢落，夠就要停啦！依家天氣潮濕有機會要減水份。

[@wongjenny7545]

出爐左冇問題不過我覺得嗰個菠蘿皮包到落底 冇咁靚但係賣相絕對OK

[@phyllisluk3134]

按你的食譜做了！超成功！謝謝妳的分享😊

[@karentong2062]

謝謝你的詳細分享，我終於鼓起勇氣做了，出奇的成功，真的喜出望外. 再次多謝你..😛

[@Maymatthewmichael]

教得好清楚，謝謝分享，一定會試著做

[@emilyfung2627]

感謝分享食譜。第一次做已經很成功，家人吃過都超讚， 真係好食過街買的。

[@emmako8739]

多謝你提供嘅recipe, 做咗兩次都好成功！因為家人朋友太鐘意，我想再整但份量加至1.5（意思是想用高筋麵粉525g), 是否所有材料都案原本份量加？湯種加至180g 嗎？我會搓好麵團後放雪櫃發酵（1發）明天才放室溫做2發，這樣OK嗎？🙏🏻

[@MyHiddenkitchen]

對！將所有材料x1.5就可以。第一次發酵可以放雪櫃做底溫發酵，第二日回溫後繼續餘下步驟。

[@emmako8739]

Thanks again for sharing the amazing recipe!

[@jeffseafood]

唔好意思，想請教牛油使唔使用無鹽牛油？ 定係普通牛油就可以？ 唔該晒

[@MyHiddenkitchen]

@@jeffseafood 我用無鹽的

[@jeffseafood]

@@MyHiddenkitchen😊多謝你嘅解答

[@Feruza-u1b]

Ajoyib ishtaha ochar.

[@marychan1574]

十分谢谢你，非常细心， Recipe 中英对照，好叻呀!🙏🙏

[@christinelarry7900]

在哪裡找中英對照Recipe？

[@marychan1574]

@@christinelarry7900 圖文有中英文字幕！🙏

[@LuisaWanLuHung]

感謝，在馬來西亞成功解鎖超愛菠蘿包！

[@llouisa128]

你好靚女，多謝你的分享，但我找不到你配方的分量，我怎樣才可以找到呢？謝謝

[@lingcheung303]

唔好意思，跟足你個份量根本冇辦法成團黏到不得了，同埋想問吓我之前整好咗個湯種放咗落冰格攞返出嚟回溫嘅時候點解會變咗水嘅？🙏

[@MyHiddenkitchen]

做麵團時水份（奶）唔好一次過落晒，可以留20ml 左右，然後再漸少漸少落，覺得夠就可以停，唔一定要落晒。特別依家天氣潮濕，水份都要減返。 另外湯種既問題，有機會係煮既時間未煮夠，唔夠"杰"身。

[@lingcheung303]

@@MyHiddenkitchen 多謝回覆

[@alkmaar2323]

老師你好！最近才看到此片段，而此片段已有五年，我想問題，麵團粉是350g，湯種則1209，假如我想麵粉要3倍=1050克，其他材料也是3倍，而湯種是否要360克？祈望賜覆謝謝。

[@MyHiddenkitchen]

@@alkmaar2323 每350克的高筋麵粉只需要120克湯種，如果做三份，就需要1050克高筋麵粉，360克湯種。 但牛奶不要一次全放，先放2/3,之後再慢慢加。如果麵團已經夠濕潤就可以停了，不一定要全部用完。畢竟放多少水份跟天氣濕度和麵粉的吸水度也有關係，太濕就很難搓揉。

[@alkmaar2323]

@@MyHiddenkitchen 衷心感謝老師迅速回覆，明白一切，本人依照老師的指點去做。

[@elsakoh6635]

好好味，多謝你分享❤️

[@bepositive-ul8mz]

你好請問啲包可以儲存幾耐？唔該晒

[@MyHiddenkitchen]

我通常兩三日就食晒。如果未食晒可以放冰櫃，食之前再放返入焗爐翻熱

[@jollyko4604]

今日第一次試做，已經可以成功做出香噴噴嘅菠蘿包啦👍🏻⋯⋯ 早上原味，下午茶 「菠蘿油」更正👏🏻👏🏻👏🏻謝謝你的分享🙏🏻💝

[@nganoitang3040]

你教得非常清楚，第一次做已經成功啦

[@waikinwong9800]

hello，我一開始按照你嘅配方比例做咗一個細嘅份量好成功好好食，多謝你先。但係當我按照哩個短片入面嘅配方來做麵團卻變到好濕好黏手，除左加麵粉，點樣攪拌都無用。是否湯種唔夠干身？係哩個短片妳說湯種要85度，但係另外一個湯種短片卻60度？有咩區別呢？牛奶用奶粉開，口感同牛奶無太大區別，是否哩點導致失敗呢？

[@MyHiddenkitchen]

湯種有好多做法，唔一定要60度或者85度，甚至100度都有，但以我經驗最少要60度，如果唔係湯種放到入麵團會比較濕。所以當湯種加麵團後，加水份既時候要注意，可以先保留10-20g,到之後唔夠先再落。

[@waikinwong9800]

@@MyHiddenkitchen收到，明白，多谢你。你嘅菠萝包配方的确好好食，全部人都赞

[@emilytung3987]

謝謝分享食譜❤️

[@joeylam8729]

請教包底麵團第一次發酵好後可否包好放入雪櫃第二日做餘下步驟及焗，這樣可以提早一晚準備好

[@MyHiddenkitchen]

可以。材料混合後可放雪櫃做第一次發酵（底溫發酵），第二日拎返出黎回暖一下，再繼續餘下步驟。

[@muimui5673]

I followed your recipe and kneaded using fold and slap motion and did this for almost 1 hr and it was still super sticky and could not be kneaded like you did. What am I doing wrong? The final tong zhong also weighed 150g so I did not add all of it.

[@MyHiddenkitchen]

try to add liquid (milk) in several times. Feel the texture of the dough while kneading. If the dough is mositure enough, stop adding liquid anymore.

[@maggiecheung3018]

Hi 湯種是不是一整好就要用保鮮紙包的呢？因為都好熱。而湯種是不是要等它冷卻後才可以加入麵粉？我之前試了。。個皮很脆很好吃但個包似 scone多過麵包。。我做的時候個 dough勁 sticky 會不會湯種還熱加入麵粉所以咁sticky? Thanks

[@MyHiddenkitchen]

做好湯種時要用保鮮紙包好放涼，否則湯種表面會乾。而湯種亦要凍晒先好放落麵團度搓

[@maggiecheung3018]

@@MyHiddenkitchen thank u😊

[@rebekahhiggins7954]

I just made it n the outcome is perfect! Thank you for the recipe, it’s very yummy :)

[@水平線下的外星人]

多謝你既教學，今日跟住你個食譜整，好成功，不過啱啱發現我用錯左高筋麵粉黎做個脆皮，但好彩都好好食！PS. 勁LIKE你有埋個文字食譜！

[@bonwoo7729]

thanks for sharing 😍 非常成功呀 想請問你 如果做迷你版 可否除半份量

[@MyHiddenkitchen]

bon woo 份量除半又得，或者你個麵團搓細D 都得。

[@stellateng9286]

请问无吉士粉，可唔可以用玉米淀粉代替啊？

[@MyHiddenkitchen]

Stella Teng 不一樣的。吉士粉是提升香味和顏色。如果沒有的話可以用奶粉代替，但會有一點點差別。

[@bonwoo7729]

My Hiddenkitchen thank u

[@cynthiang6766]

That’s taste delicious 😋 thanks for the great recipes 👍👍

[@sitmengchue4077]

So beautiful. Make these in my dreams. Looks very difficult. But fun to watch you. Thank you from Lazy old Girl. 😉

[@chanphoebe8545]

多謝你分享😊 請問第二次發酵時間都題45分鐘嗎？

[@MyHiddenkitchen]

第二次發酵時間不用太長，大概30分鐘左右就可以。太長時間的話，麵團在焗的時候會不夠力爆開脆皮面。

[@chanphoebe8545]

明白，謝謝你❤

[@xiaobert1]

Hello, 根據以上食鐠，菠蘿包可做到，但為何菠蘿皮並不脆口。不到影片所見程度，是否熱力不夠，已用190度了，但顏色不深，皮比較軟。請指教。

[@MyHiddenkitchen]

@@xiaobert1 食譜始於是無豬油和臭粉，所以做出來一定跟外面買的有分別。另外亦有很多原因影響顏色的深淺，例如爐溫是否夠，掃面用的蛋液顏色，甚至吉士粉的顏色都會有影響。

[@xiaobert1]

多謝分享，影片所見似很脆皮。

[@yuenjimmy189]

謝謝分享🙏😁

[@candycane2719]

你教得很好，看到就想試吓整😁謝謝

[@levis8637]

請問唔加吉士粉，可以嗎？唔該哂

[@MyHiddenkitchen]

唔加吉士粉就冇咁金黃色同香味會差少少，你唔介意就冇問題。

[@nellylagdameo3359]

Why no indication of the measurement of the engridients? I am new beginner and loves to bake. I hope I can get the measurement for crispy topping

[@MyHiddenkitchen]

you can find the ingredients in the description box. When you make the dough, do not add all the milk/water in a time. Try to add it in several times. if the dough is moisture enough, stop adding it. otherwise the dough will be too wet.

[@melodyyingtunglee1533]

I made the softest and most successful pineapple bun in my life using your recipe! Thanks so much!

[@Jcheris]

Next day still moist and soft?

[@melodyyingtunglee1533]

J Cherish yes! Mine lasts for like 3-4 days max

[@cattychong5497]

今天嘗試做菠蘿包，但係個麵團好黐手，黐到個機mixer都打唔起，請問你做的麵團是否一樣咁黐手。我又用手搓，希望面團不太黏，再放入機mixer去打，我成隻手都黐實晒面團很難搓，搓到我好辛苦同埋用機打好耐。是否麵粉不吸水的問題或是其他因素導致麵團十分黐手。我個女好喜歡菠蘿麵包，特別是個皮，佢可以做匙羹不過皮來食。因為疫情太嚴重，沒有去唐人街，所以要自己做來食和自己減少D糖，又健康D。

[@MyHiddenkitchen]

Catty Chong 麵包底既湯種份量只需要120g,有冇落多？因為好多網友跟住我個方法煮湯種，但係煮完就全部放晒落去。如果湯種份量啱就要小心D 落水份/奶。唔好一開始就一次過落晒，保留20ml左右，再睇情況睇下需唔需要落埋餘下既水份/奶。且終落幾多水份都要睇天氣同麵粉既吸水度。加油呀！

[@cattychong5497]

My Hiddenkitchen 我只用120g湯種，剩下我會用來做排包，下次留返D奶，不要一次放曬，睇程況來決定是否要加餘下的奶，怎樣知道面團不夠水分。用什麼方式去斷定是否夠液體。

[@MyHiddenkitchen]

Catty Chong 如果還見到粉粒而且不能與麵團混合，就會水份不足，要再漸少加入水份。相反，麵團太濕，就會太黏。

[@cattychong5497]

My Hiddenkitchen 多謝你的寶貴意見，我會記住。加入湯種後，面包真係好軟熟，一出爐就食了一個。

[@cppkanllee109]

想請問湯種係整個過程中，有什麼作用？

[@MyHiddenkitchen]

@@cppkanllee109 令麵團吸收更多水份，做出來的麵包更軟熟

[@akmamaliu1968]

為何只看見湯種有份量，但菠蘿包皮和包冇份量，請問食譜藏在那裏。

[@MyHiddenkitchen]

@@akmamaliu1968 湯種下面有其餘食譜。在湯種的份量附近應該有"更多"按鈕，按下便可看到。

[@wongwingyee4451]

你呢個食譜根本冇可能係整到一個成功嘅菠蘿包個菠蘿包個樣就冇問題嘅但係食落去就非常之有問題，就算用咗無鋁泡打粉都係苦㗎個面，湯種係有一定嘅比例嘅我已經減少落湯種都係好濕㗎冇可能成功到㗎用廚師機去搞都係黏立嘅，更何況用手去搓，我包嘅口感係非常之重，又甜

[@wongjenny7545]

我而家準備跟你個食譜做菠蘿包

[@sallyng7556]

看見了,謝謝！

[@honmingwong5759]

Enjoy watching your videos from los Angeles

[@Bamboosnap]

Thanks so much for your recipe. I’ve tried it and the buns turned out to be...absolutely amazing!

[@3mi1yz50]

按住你的食譜做好成功！多謝妳的分享😊 有一事想请教下，未用完的汤种可以留第日用吗？在冰箱可以保留耐时间呢？

[@MyHiddenkitchen]

湯種短期內用的可放冰箱（不結冰那格），否則要放結冰格。大概可以放三個禮拜，用前回暖就可以。

[@3mi1yz50]

👌多谢回复，会继续关注。

[@minicookingstory1009]

好正，流口水

[@phoenixluis7128]

想請問一下菠蘿脆皮60 gram牛油部份可以用返相等份量嘅60 gram豬油代替？

[@angiewong6043]

你好，想問下 如果二次發酵係雪櫃用低溫發酵需要幾耐？我個oven裝唔落咁多隻包，需要分開焗。焗完第一批發酵完成未加？

[@MyHiddenkitchen]

Angie Wong 你可以將份量除2,做4-5個包。如果做整份，第二批可以放雪櫃做二發，到焗完第一批之後，輕輕按壓一下個麵團，有回彈就可以拎去焗。

[@angiewong6043]

My Hiddenkitchen ok thank you!

[@46rebecca]

Hello, I just made it this morning, it turns out pretty good. Just that the dough were sticky all the way... I read the other comments and your suggestion (I should have read those first), I will try adding the milk in a few go and see if that helps. Otherwise, everything is great! Thanks for sharing

[@MyHiddenkitchen]

Do you use the right amount of TangZhong? we only need 120g of it. if it is correct, try to add liquid (milk/water) in several times as needed. Also, need the dough with clean hands. if there are some wet dough on your hand, remove it first. Then sprinkle some flour on your hands to knead the dough.

[@46rebecca]

Thanks for the reply. I did measure out 120g of Tong Zong. I will definitely try making it again and add milk in a few to. I have another question, since we have some Tong Zong left, I want to use it to make other bread, but how do you decide how much to add? Does it matter?

[@MyHiddenkitchen]

46rebecca we can do it in a simple way, just add 50g of TangZhong to the recipe without changing anything.

[@46rebecca]

My Hiddenkitchen, cool! So good to know! Thanks for the help, I think I might be able to take my bread to the next level! I am so grateful that I found your channel, Please continue to share your recipes!

[@Petunia1897]

@@MyHiddenkitchen 斤

[@michellehau2468]

Is it unsalted butter you’re using?

[@MyHiddenkitchen]

yes, unsalted butter

[@blackpinkinyourareahk]

你好，請問你兩次發酵都是室溫發酵嗎？不需跟溫度嗎? 還有我是用廚房機打面團，我滾圓時有很多氣泡在表面，看見你手搓面團沒有呢個情況，不知是那個step出錯了，我整個過程攪打大約25分鐘，我是在室溫28度到30度整呢個包的，是否太熱導致起氣泡呢? 但最後個包都很好味，謝謝你的食譜 希望你有空能解答一下我的問題

[@blackpinkinyourareahk]

會不會是天氣熱我要少放酵母呢？

[@blackpinkinyourareahk]

會不會天氣熱我要少放酵母呢

[@MyHiddenkitchen]

我兩次發酵都是放室溫，放微波爐/沒有開的焗爐裡發酵，然後在旁邊放一杯暖水來營造發酵箱的效果。發酵時會產生二氧化碳，所以要做排氣來排出這些氣體。

[@Geejan101]

Can I skip custard powder and replace by milk powder?

[@MyHiddenkitchen]

Yes you can

[@tinachan7298]

Very clear instructions, will try to do this. I made cocktail bun last week but didn’t quite successfully because all the fillings burst out. When you free, can you show us how to make cocktails bun?Thanks

[@MyHiddenkitchen]

Let me try it next time, thanks :)

[@Azizjon-q4v]

Nice

[@cookingisgreat3280]

請問可否教湯種雞尾

[@MyHiddenkitchen]

我研究吓

[@waisunchan3510]

二次發酵要幾耐？有冇準則發一倍二倍？

[@MyHiddenkitchen]

發酵幾耐要麵團既大細睇，唔好只跟食譜既時間。一發發到有一倍大（double size),二發要比平時短（約25-30分鐘），否則麵團唔夠力爆開菠蘿皮。

[@viviancheung2489]

成功了，味道好好，谢谢你的食谱 :)

[@cynthiang6766]

做法簡易清楚但除了湯種有份量外皮與包的份量我找不到，請問放在那兒喇? Never mind found it! Thank you 🙏

[@暴走小火柴]

影片下面簡介果度

[@MrKintatyap]

不好意思，我刚刚做了脆皮面团。可不可以超过2小时用呢？做完先发觉没有牛奶了

[@MyHiddenkitchen]

先放冰箱蔬菜格保存，到需要時拿出來回溫再用。

[@schan7255]

鹽會殺死酵母咁點解仲要落鹽？就算酵母同鹽分開放，搞匀成兜野佢哋都係會互相接觸到，我整包不嬲都冇落鹽。

[@MyHiddenkitchen]

放埋一齊直接觸碰到，酵母就會容易死。但係鹽都有佢既用途，佢可以防止麵團過發同埋會有韌性。

[@kendisip4284]

This is great video, I made couple times, the buns taste wonderful. One question I have though, my dough can never come together like what you have in the video, it stays sticky even after 15 mins kneading. Do you have any tips ?

[@MyHiddenkitchen]

Kendis Ip Try to add liquid (milk) in several times as needed. sometimes you dont need to add all milk in the mixture, which depends on the humidity of the day. Also, knead the dough with clean hands. if there are some wet or sticky dough on your hands, clean it first, then put on some flour on hands to knead it.

[@tristachan7979]

想問第一次發酵及第二次發酵分別要幾耐？

[@MyHiddenkitchen]

我把麵團放入沒有開的焗爐，然後放一杯暖水，第一次發酵約40分鐘（比原本的size大一倍左右），第二次發酵則發至八成（約30分鐘）。若二發時間太長，麵團會不夠力爆開菠蘿皮。

[@vickycheung8064]

你好！請問方便提供各材料的份量嗎？謝 （除了湯種外，其他都沒有）

[@MyHiddenkitchen]

在湯種下面，scroll down 就找到

[@onesome7543]

用中筋麵粉整得唔得？

[@MyHiddenkitchen]

冇話唔得既，不過口感會有差別。始終麵粉筋性唔同。

[@anitatan8736]

請問用廚師機如何操作?

[@MyHiddenkitchen]

除牛油外，將所有材料放入廚師機混合（水份先補留10-20ml,有需要時再加），成團後加入牛油打至有薄膜

[@Fennypy888]

Thank you for sharing!

[@dilshodramazonov76]

You can see that in a lot more ways of many years in this world of

[@paris3472]

不加吉士粉，可以嗎？或者有代替品嗎？

[@MyHiddenkitchen]

c Chi 可以落奶粉，但吉士粉會黃多少少同香少少。

[@paris3472]

Ok

[@davidkwan6916]

找到了. 是向下的三角形. 之前不停的找箭咀 ：）

[@NikoeEng]

Hihi, may i know what is Tang Zhong for? what is the different with and without Tang Zhong?

[@MyHiddenkitchen]

you may refer to my previous video kzbin.info/www/bejne/a3vRnXdtfraCaK8

[@yapdavid936]

尝试了第二次 终于成功了！谢谢分享

[@irenecheung2776]

你好！煮好湯種秤是250g, 麵糰只需要120g, 請問多出湯種是放雪櫃嗎？謝謝妳！

[@MyHiddenkitchen]

短期內會用可以放雪櫃，否則放冰櫃，用前再回溫。

[@conniewong9788]

用心教學加埋温柔的聲線❤ 多謝你

[@oxfordbikerboys]

個背景音樂可唔可以教細聲D啊唔該。

[@MyHiddenkitchen]

後期D 片好D 架啦，初初唔係好識搞 :(

[@maggiecheung3018]

Hello 請問造形完畢後第二次發酵要多久？需要用保鮮紙蓋住嗎？放入未開火的焗爐發酵可以嗎？thank you

[@MyHiddenkitchen]

Maggie Cheung 菠蘿包的二發不要太長時間，約20-25分鐘就可以，否則烤的時候不夠力爆開菠蘿皮。如果放在未開火的焗爐二發就不用蓋保鮮紙。

[@maggiecheung3018]

@@MyHiddenkitchen 其實放入焗爐和用保鮮紙蓋住邊個會較好？

[@MyHiddenkitchen]

Maggie Cheung 我習慣放焗爐的，可以慳返張保鮮紙。只要放在密閉空間（例如焗爐、微波爐），就不用蓋保鮮紙.

[@maggiecheung3018]

@@MyHiddenkitchen 多謝妳。。很快回覆😘

[@kumantong]

好正呀。 但太多功夫了。