Homemade Sesame balls! My dad is a dim sum chef! Episode 20! HK style dim sum!

[@nosugar9170]

睇到我喊，諗起爺爺生前都係咁樣整炸煎堆，都係咁樣用秤砣來秤份量。一直好想整返，但爺爺有腦退化已經無能力教我。好多謝你同你爸爸。加油，繼續做多的。

[@kokmary9508]

多謝师傳詳細講解！令我學會做煎堆。唔該！

[@sandywong825]

師傅，我鄉下起房上樑就如你所說，要拋煎堆😊😊

[@waifan0723]

師傅講解，簡單易明。

[@feitsang-j2w]

客家话叫金团农村做白事做的丸子同鱼丸一样大比如观音诞

[@阿文-z6d]

睇見都流口水👍👍👍 正😋

[@GOODNESS-sp4hm]

師傅好叻!! 講解易明! 👍🙏

[@ellylauw3458]

用旧款砰好靓

[@okokmpa2719]

嘩，隆都老鄉大涌沙溪👋

[@lisawon2951]

師傳，你可否做一次咸煎堆？這是我回憶賀年食物!

[@stone3311]

早期台灣很多路邊攤在賣這個~我們叫做芝麻球~裡面會包紅豆~從小很愛吃~現在比較少人賣了~謝謝分享這個食譜可以自己做~回味一下小時候的味道^^

[@susannapang1794]

師傅你好! 可以教做沙油炸鬼嗎?

[@raymondkan1753]

我試了很多次，都是失敗收場。始終找不到竅門！！

[@yuflora1893]

我地中山龙都的大煎堆👍 我地乡下新屋入伙必不可少。

[@jcym238]

Thanks for the receipi. is it possible too Write the receipi out in Engelish in all of the video's in the discription?

[@myh852]

看見都流口水

[@rainbowchen6377]

中山亚伯，炸煎堆不是要用生熟粉咩？

[@anhdao9891]

introduce gr or cup and spoon easy for follow morethan used simascale

[@ritaandwilliamchen3567]

How tomake 年粒 粧

[@chimfanlee1257]

師父點樣可以炸到通心

[@yydoris1]

睇住煎堆脹大好想食呀⋯

[@wip1664]

Mr Chef ("Dad") is cute and a master in the art of dimsum. Very informative as well! 煎䭔 became cute and lively here and looks delicious...no longer just loose rice flour. 䭔 is an appropriate choice for its name. I wonder who gave it its name? Thanks for sharing. This video is good to watch...😀.

[@林記石岐仔響挪威]

中山石岐話音❤️

[@JCPostVideo]

yes

[@elyely871]

多謝叔叔！

[@codyyu4839]

朱師傅好

[@connielee1]

睇住佢漲大好治癒

[@JCPostVideo]

yes🥰

[@cindyli1291]

多謝分享

[@cecihung9414]

可否下集製作油炸鬼呢？

[@beltilee6119]

师傅好厉害😃

[@leileong509]

感恩！

[@zhichengtse8395]

个镜头一真闪来闪去，闪到眼花。

[@juinely531]

師伕你好 吾知点解煎堆放多一两个钟以上就变硬了何解

[@powerup90]

多谢师傅，一生受用，谢

[@HerbalSkinBeauty]

好正👍

[@simonho5225]

请问大师傅:点解我每次炸煎堆都爆裂?多谢

[@jobywong1290]

好鍾意睇師傅整點心， 簡單易明！

[@mayyim5924]

1

[@susanlau9984]

Top dim sum 👨‍🍳 👍👍👍🙏💝

[@tendue0726]

Thanks for sharing! Yummy

[@everlaw87]

支持

[@ABCA-g8l]

可不可以教一下鸡仔饼，师傅

[@97ann73]

Very informative!👏👏👏

[@meilunwong2425]

可以兩或錢轉換成克？

[@soman8260]

出鑊煎堆 隔夜义燒包

[@wjkwjk3484]

我喜歡水晶餃,腸粉,煎堆,蝦餃,燒賣,好味！ 全部都好味 ,我希望天堂也有廣東茶樓嗎？ 最好不需排隊等候.

[@ytchoy8359]

多謝師傅🙏🏻

[@JCPostVideo]

多謝你支持呀

[@ytchoy8359]

JC製作 在台揮手👋🏻 你同爸爸加油 對異鄉的我好有幫助，可以靠自己解鄉愁❤️😊

[@JCPostVideo]

@@ytchoy8359 多謝台灣嘅朋友！

[@jackmak4419]

多謝師傅，我好鍾意食煎堆㗎！

[@tvan3395]

Excellent Job!

[@conniewong3015]

想請師父教做油炸鬼，我睇過好多片都不成功

[@melissalai8647]

师傅好有心子细教学，只可惜落锅炸时个镜头好多时都俾个手遮咗

[@ngayuleung8094]

沒有有称一兩即幾克，還有是十六兩称還是十兩稱

[@mwsiew7696]

好野👍👏👏 100 分

[@waiyuchan7314]

我都係中山人✌️

[@JT-rt3um]

我從來不加 soda 粉, 靠技巧, 個個食到連唎都吞埋。😂

[@chrisll5690]

个人觉得麻团好食过煎堆， 都系糯米粉做成，中意软糯口感 里面d红豆馅好香滑

[@peggy962]

好好食

[@user-he9mv4jn9m]

什麼是一斤一錢都唔多明(即係多少grams 呀?)

[@JCPostVideo]

司馬秤：1斤=16兩=604.8克

[@serenachung3201]

用糖粉得嗎？

[@kamyip5818]

師傅你用凍水？大部分用滾水，那個效果好。

[@carol1999usa]

我也是同样的问题，不知道有什么差别

[@無名氏-m6t]

師傅好嘢👏，師傅係咪巳退休了

[@JCPostVideo]

因為疫情無工作好耐啦

[@AkumaKumaa]

@@JCPostVideo 大把人睇，做KZbinr，片頭最好提人開CC字幕

[@jertan2171]

What is the equivalent weight of 1 dollar of baking powder in grams?

[@李银仙]

好

[@trubberducky]

太好了，謝謝

[@GOODNESS-sp4hm]

油溫 100-110 度 是 C or F 🙏🙏🙏

[@MegaSkwan]

C

[@cooknbakekitchenette]

我啱啱都做咗，马来西亚版本嘅煎堆 ❤

[@JCPostVideo]

犀利呀！

[@paugoert2007]

有冇秘技令炸出嚟煎堆come擺啲，炸出嚟好快就凹咗塌咗，但出面街賣，可以成日都圓

[@澳洲港仔]

最後要大火，扯乾D油

[@gdgditsuki]

跪求鮮竹卷！！

[@jrmint2]

the ingredients measurements don't make sense, how could it be 1 dollar of baking powder and 1 dollar of water? and what is a dollar?

[@JCPostVideo]

Google translate

[@carol1999usa]

Cus they use Chinese/ Cantonese direct translate to English. Not really mean money dollar lol😅

[@pauyousron4769]

Ingrédients s'il vous plaît

[@JT-rt3um]

誰懂斤両錢呀,改克啦...又不是秤中藥 🤣🤣

[@christyz4778]

👍👍👍

[@jennifer3956]

Thank you for your clear explanations.! Excellent Job!

[@yukchunlai6102]

師傅教的煎堆我做到了，好正呀👍👍真好吃😋謝謝你無私分享😃

[@yawenliu6648]

犀利！請問點心師叔叔是不是五邑或台山人啊？口音好親切

[@ca4424]

可能係中山人😂

[@cindydyke2655]

可以帮忙换算回克数吗

[@yukchunlai6102]

糯米粉 600g 砂糖 225g 泡打粉 3G 疏打粉 3G 水 370ml

[@bikmuiwong1570]

加油

[@hannahluk1526]

嘩，一定好好食！請問師傅係咪中山人？

[@JCPostVideo]

yes

[@Momojojo-1225]

Amazing!

[@aaatwk6650]

口水多茶

[@kalovchestnut]

师傅系中山人？

[@JCPostVideo]

yes

[@paugoert2007]

JC，㩒佢扁左會漲返，重複做佢會越黎越大

[@JCPostVideo]

yes😅好似有其他意思咁😂

[@PrettyKitty_210]

It’s very hard to follow recipes..the measurement is not in kg. cups tbsp. etc.. I don’t watch this..

[@adayeung2859]

請問白芝麻要先抄熟嗎？ 因為係市場買既芝麻多數未抄熟

[@JCPostVideo]

唔使呀

[@carol1999usa]

要生芝麻，熟芝麻容易炸焦颜色不美

[@不变之卦]

有芝麻的叫麻球，没芝麻的叫煎堆。

[@eleanorman8377]

Thank you for the recipe. I am confused how much baking soda and baking powder to use. How much is 1 dollar in grams?

[@mwsiew7696]

Baking powder 3.75 gm and Baking Soda 3.75gm ( 一钱 = 3.75gm)

[@eleanorman8377]

@@mwsiew7696 Thank you.

[@eleanorman8377]

I finally had success with making the pastry for Ham Sui Gok using this recipe. For my scaled-down version, I used very very little baking powder and baking soda. I am so happy as they were very light and crispy.

[@LoanPham-qi3kx]

Can you please tell me the ingredient measurement in English please? Thank you!

[@eleanorman8377]

@@LoanPham-qi3kx I initially had soooo much trouble with the list of ingredients. The written list in Chinese is different from what was demonstrated in the video and also different from the description. Here it is:- According to the chef, this makes about 20 depending on size. 1 Catty/ 604.8g Glutinous rice flour 6 Tael/ 226.8g Sugar 1 Tsin/ 3.75g Baking Powder 1 Tsin/3.75g Backing Soda 10 Tael/378g Water - adjust accordingly Sesame seeds to coat balls I would reduce the quantity just to be sure you can get the dough and frying technique right. I would not call myself a novice in the kitchen but the recipe took a few attempts. I modified the recipe and added lard, minus the sesame for Ham Sui Gok which was near enough for my liking to restaurant quality - I cannot say for my Sesame balls though. Would be interested to see how you get on.

[@xiaoyunwang9046]

👍

[@leesiufong8360]

👍👍👍👍😄😄

[@lalala9627]

看你们的节目还要去单位转换，什么一两一钱。

[@zhaohualin6432]

师傅系唔系广东中山人？

[@JCPostVideo]

yes

[@norawang3292]

请直入主匙

[@tinlungtse4433]

祖師爺

[@xiaoyanli6497]

师傅亲切的口音是珠海吗？

[@JCPostVideo]

中山

[@xiaoyanli6497]

@@JCPostVideo 谢谢🙏无私的分享！

[@mabellee424]

Your dad not only demonstrates this dim sum. He also shares so many of his story . Please use kilogram 😅😊🙏

[@josephpoon1548]

Dear chef your father is really a professional very traditional excellent Hong Kong or Canton dim sum chef! We are lucky we go to school or learning directly from HongKong chef that I sponsored them with entire family USA 4 Green Cards! Cost me ton of money to get them 25 years ago! He was not willing to share his experience for me! Now they all has happy lives in Philadelphia! Your father the knowledge and commercial Dim Sum culinary skills is Really the top! He learned from hard way! He is willing to adopt the new way of ingredients to making Dim Sum from old fashioned way to adopt changing and improving easy way to make Dim Sum for house wife! If he learned from HongKong or 廣州! According to his age if he started very young he must get up 2 to 3 am! Taking bus train and ferry to go to work until may be 4 to 6 pm every day for six day! Today no kids are willing to take such work that is no life for them! Plus you really a great person to help your Father share his marvelous Dim Sum experience for public! God bless him and your family!! This is excellent way to teach basic approach and adopt new wave ingredients! Both 加油 更充多謝兩位 From Master chef Joseph Poon 潘國強上 謝謝在心中 www. Josephpoon. com Your father is from old days Dim Sum chef because he still using Chinese measurements! Using Leung , Chin, Qun. 用 兩 錢 斤 old Chinese chefs do that!

[@jenniferta3839]

F

[@谷歌皮皮]

個個扁扁哋！曾經聽人講再好嘅廚師一旦到咗六、七十歲之後，料理嘅水平一定不如以往咁好！我諗係大腦開始遲鈍嘅結果。

[@mehmetakbaba907]

The public mallet proportionally spot because chicory sadly beam under a educated wood. small, hard television

[@soman8260]

，

[@chengzhou8465]

做个点心废话连篇！

[@christyz4778]

👍👍👍