詳細教學包子的捏法～提褶包 冷水？還是熱水蒸包子最合適？Chinese pork Bun (Baozi)/鮮肉包子/ルー・バオジ/루 바 오지

[@mimipawh.3496]

這是我用過最喜歡的包子食譜！好做又好吃，不喜歡包子的老公竟一口氣吃了好幾個～謝謝漂亮姊姊！

[@auroranorthernlights6787]

謝謝美女阿姨不吝分享，食譜大成功，好吃，讚

[@nicolechen6769]

嗯，试了你的三折法，包子皮真的蓬松好吃很多。以后就按你的方法做。谢谢咯

[@cnafrica148]

和我们家的做法完全一样。讲解的非常清楚，语音语调听了也很舒服，中华文化的传播者，赞一记！

[@taichun318]

感謝老師 製作如此詳細的影片! 謝謝

[@areesiragusa6720]

WOW! Looks so good😊. I've tried many recipes. I'll try yours next. Thank you very much.👍❤

[@cheriechen6076]

我做了，想告訴大家，這包子皮超好吃的!!! 謝謝維臨阿姨!!!!

[@WeilinBakes]

☺️

[@楊采情]

謝謝維臨阿姨，阿姨好！

[@張五通]

祝全家平安健康

[@lirenwu8109]

我也喜欢包成开口的，不知道为什么，就是喜欢。

[@meilamayy]

虽然没有你做的那么好看，但是成功了！谢谢🙈

[@徐麗雪-e6n]

超級漂亮的包子，解說詳細～很棒的

[@mindychen6410]

謝謝老師仔細教如何包 包子，👍

[@Emilyyee520]

感谢你的分享😊👍看了就很有食欲💞平安喜乐

[@hansdampf4055]

A nice recipe and perfectly explained. I think the cook has already cooked the dish before the video :) That's what I want to try.

[@李林-y8n]

加了泡打粉建议发酵OK了用热水蒸，以发挥泡打粉快速受热膨胀的效果。

[@mzli1229]

感谢分享！这个小水球完美解决了我掌握不好二发的问题

[@yuemma5476]

阿姨您好 請問35O克面粉可做幾多個包?

[@liangmomsrosegarden3003]

非常赞！看来还是笼屉蒸比较好。

[@Cat-tz2wc]

包子做的好漂亮！谢谢分享

[@hojane4918]

手工細緻，詳細說明，👍

[@liavang7673]

Look delicious!

[@harrypotter-mk4kv]

请问老师，一次发酵的组织没有二次发酵这么细腻 如何解决

[@haiyanjiang1597]

老师做的包子好漂亮啊！

[@richardong5139]

Excellent demonstrations! Thanks!

[@kk-qr3cw]

好漂亮的包子

[@林敏茱-k4y]

老师的包子做的很漂亮,肉馅看了很有食欲,特别是包子打开时包皮里面还有黑酱汁😋😋😋

[@nhiduong8410]

謝謝姊。我做了想你找真的很好 😍

[@engfeiyin]

I've tried many recipes for doing the dough, yours is the simplest and best. I'm very happy with the quality of the texture and taste. Thanks so much!

[@yokyinlai4313]

. 请i可阿姨包子包好後室溫大概发酵多久呢？谢谢！

[@duriancacaoboy964]

What ingredient is best used for whiter bun? Lard, egg whites etc

[@annasheils9116]

謝謝！馬上去買食材做！😬

[@zonlin5471]

我想請問那個廚具!!!放在蒸籠最下層的那個是什麼!!!是有那個符合尺寸的鍋子都能蒸東西了嗎

[@WeilinBakes]

是指蒸籠跟鍋子中間那個鐵片嗎？它是蒸籠片防止蒸籠直接和鍋子接觸有時候竹蒸籠會燒焦而且防止包子底部因為過熱皮變得很硬。

[@ivy88383]

请问英国在哪可以买到蒸笼片？

[@WeilinBakes]

在eBay 上找找

[@rinabin4885]

阿姨;你教得非常👌但我还想请你教下我,因为各地方的叫法不同.酵母和泡打粉要下几多克？

[@洗歡倍速纜窖]

訂閱了,感謝美麗姐姐的分享

[@liniris7059]

謝謝分享，試做了很成功

[@麗姐-h6h]

讲的清楚明了，谢谢🙏

[@rajmahery3705]

我喜歡吃包子

[@limwendy9337]

请问包好了的包子放室温发酵时，需不需要盖好？

[@WeilinBakes]

英國比較冷所以有時候我沒有

[@ChinchinChang]

姨您好！ 牛奶和水用冰的还是室内温度？谢谢

[@WeilinBakes]

沒有太大的差別一般我的牛奶都是從冰箱拿出來的，水都是室溫的。如果用了冰水/牛奶發酵就會慢一點，如果用了室溫的水/奶發酵就會快一點。

[@ting-hsienridgway5931]

So helpful and thank you for let the video 😊❤

[@葉家溱-z3y]

哇太美了呀

[@WeilinBakes]

謝謝

[@廖敏良-x9d]

講解很詳細 下次會照做應該很棒 3Q

[@張五通]

謝謝你的教學，，感恩，，，

[@努力菊池]

左辺的字幕和右辺的字幕比較一下，發現黑胡椒粉是1湯匙還是1/2湯匙？，白胡椒粉1/2小匙。

[@WeilinBakes]

都可以，喜歡黑胡椒味道的話可以放一湯匙，如果怕有一點太辛辣就放半湯匙

[@evazhen2991]

前天試了 成品出來是正常的 但冷凍後隔天再蒸過 完全塌陷 但我用另一個視頻的方法回蒸是不會塌陷的 另一個視頻差別在第一次鬆弛比較久

[@luckylin5501]

包子包的好漂亮啊👍👍👍，看上去就很好吃的样子😍😍😍

[@voda5130]

Quá ngon trên cả tuyệt vời chúc bạn mạnh khỏe vui vẻ và hạnh phúc và cũng chúc cho bạn thành công tốt đẹp nhất trên con đường mà mình đã chọn

[@suetkuenchan1441]

請問為什麼我包的包子前面的摺子長後面的摺子短？

[@rajmahery3705]

好吃

[@liedjong2171]

thank you so much

[@chuda6734]

您好，这个是一次醒发的吗

[@WeilinBakes]

包子包好後一次醒發

[@chuda6734]

@@WeilinBakes 谢谢

[@sarahlam2143]

你好, 請問包完包子後你說要在室溫發酵 (5:30) 這是要多少時間. 要發至兩配大嗎？ 怎樣知道發酵完？謝謝 x

[@sudaratchaiparsert384]

Looks sooo good.

[@WeilinBakes]

Thank you, you are so kind.

[@jonescheng8417]

老師您好！新買的竹蒸籠蓋搭配舊的不鏽鋼蒸籠，蒸了幾次饅頭，都發現「除了底部正常外，其他外觀顏色偏黃」，用不鏽鋼鍋蓋，則沒有這個現象，想請教老師「是否遇過這類問題？」（竹蒸籠蓋買來，除了浸泡到水清外，也用開水煮了十幾分鐘，才開始使用，不曉得是否漏掉了哪些動作？）謝謝！

[@WeilinBakes]

不好意思我沒有遇過這種問題。該做的動作你也都做了，不知道為什麼吔？！

[@jonescheng8417]

@@WeilinBakes 非常感謝老師撥冗回覆！

[@user-mc1qt1en3f]

請問那白白的水是加牛奶嗎？看起來很像

[@WeilinBakes]

是的，也可以全部用水或全部用牛奶

[@user-mc1qt1en3f]

@@WeilinBakes 那麵粉是不是台灣的麵？因為國外的麵粉沒那麼白

[@WeilinBakes]

是在中國超市買的麵粉叫大白菜麵粉

[@limwendy9337]

再请问， 包子包好后，放室温发酵的时间是多久？

[@WeilinBakes]

看你當地的室溫，室溫英國比較冷。冬天我要發酵一個小時。

[@moonwind._.]

請問可以在完成發酵後（肉還是生的）放到冷涷保存，要吃的時候再蒸嗎？還是蒸熟後再冷凍？謝謝！

[@WeilinBakes]

我沒有試過，應該不行

[@林思瑩-l3u]

麵糰不用發酵嗎？

[@WeilinBakes]

只做一次發酵。整型之後才發酵

[@mayvien4578]

請問要多少奶和多小水，謝謝你

[@WeilinBakes]

一半一半，真的是隨興

[@mayvien4578]

@@WeilinBakes thank you

[@Catnyipiao]

Why your bun so white ? Mine is yellowish

[@WeilinBakes]

Maybe it is the types of flour you use. I use Bao flour from Chinese supermarket.

[@lai-hangrose-line9539]

Did you add baking powder here in your dough? How useful is it in bao dough? Thanks.

[@WeilinBakes]

Yes, I add a little bit in the flour, this is to make the dough more fluffy but it can be left out.

[@kimhuynh770]

Yum thank you 🙏

[@dorislee1636]

請問包子蒸熟後，褶子不明顯是什麼原因？

[@WeilinBakes]

包子有點發酵過度

[@laywahlim6628]

老师請问粉中可以加1粒蛋吗？

[@WeilinBakes]

可以，不過水要減少一點

[@saigoncholon6358]

好漂亮啊谢谢你

[@jackietan7353]

Good day! Hi am from Malaysia and very impressed with your baozhi recepi. Will like to know the milk to add to water is milk powder or liquid milk . If milk powder how many teaspoons to add ? Thank you 🌸

[@WeilinBakes]

I just substitute some of the water with fresh milk.

[@jackietan7353]

Thank You for your advice 🌸

[@阮玉蓉-b8j]

阿姨！您做的包子太美了！請問蒸包子的水量大概要放多少？ 如果包子一顆70-80克 需要蒸多久？謝謝！

[@WeilinBakes]

大約20分鐘左右

[@阮玉蓉-b8j]

@@WeilinBakes 謝謝您！那要蒸包子的水量大概是要加多少啊？

[@WeilinBakes]

水可以多一點，至少1公升。

[@阮玉蓉-b8j]

@@WeilinBakes 好！謝謝阿姨！

[@Bottle_bitcoin]

老师，这是一发只用了15分钟吗

[@WeilinBakes]

英國比較冷我常常要發酵一個小時

[@Bottle_bitcoin]

@@WeilinBakes 请问您用的是一次发酵法吗？

[@WeilinBakes]

揉麵後醒麵面15分鐘是要讓麵筋鬆弛比較好擀開，並不是發酵。發酵是整形包好之後做一次發酵。

[@qiaodanlin3413]

@@WeilinBakes 你这个很特别，包好再发酵，改天试试，谢谢分享

[@tanshan7548]

请问面团会黏手黏按板是什么原因? 而且非常软，还没开始包就软到像纸巾那样

[@WeilinBakes]

每一種麵粉的吸水程度不同，請將水減少20公克。

[@HomeCookingJourney]

You made very beautiful Baozi! 😍🙌 Where in the UK are you, if you don't mind me asking?

[@WeilinBakes]

I am in London

[@9celyn._.nyseey]

1）请问我可以把中筋面粉换去包粉吗？ 2）水球是要怎么做呢？要怎么买呢？

[@WeilinBakes]

1)可以 2）水球是從你的麵糰裏拿一點點出來

[@9celyn._.nyseey]

好滴，谢谢老师

[@MrFandi777]

people now knw how to cook a delicious bun,,but it so hard to sell in market in very good price,,to many poor people in this world,,,,onli rich people can eat this delicious food

[@張儀雅]

你好，請問小球的麵團需要留多大？

[@WeilinBakes]

大約直徑2-3公分就可以了

[@文芳顾]

视频中没有发酵时间？

[@WeilinBakes]

發酵時間不是硬性的，要看你當時的室溫如果你在比較熱的地方可能20分鐘就好了我在英國冬天比較冷，常常要發酵到一個小時

[@文芳顾]

@@WeilinBakes 发酵时间长短因当时的气温高低而定，但一定要有这个过程，忽略了这一步，绝对不会成功的。你讲得很好，就是疏忽了这一步。

[@WeilinBakes]

下次改進😝

[@陳亞嘉]

請問放浮球的時間是將所有包子包完，再放水裡喔！？

[@WeilinBakes]

等到包子發酵好才測試大概是包子包好起碼20到40分鐘左右才能夠測試

[@sanjuthahantanachaikul4027]

After you filling you used a little piece of dough to test right away or how long to test it. So can you give me the approximate time to proof after filling? And please let me know how many gram of dough and filling? 🙏

[@WeilinBakes]

Dough is approximately 55g and filling is 40-45g. You leave the little piece of dough to proof together with the Baozi, I will start checking to see if the dough floats in about 30 mins. The time will depends on your room temperature. I am in London and often have to proof for at least 45 mins, but if you are somewhere warm it might only take 20 mins.

[@sanjuthahantanachaikul4027]

@@WeilinBakes Thank you for your reply. One more question canI use this method to test with bread dough?

[@WeilinBakes]

I don’t think the method will work well with the bread dough as it often contain egg, butter and sugar which makes the dough denser and won’t float.

[@leeshiohchin5531]

阿姨，您好！请问你放在室温发酵多久呢？然后那个水球是和包子放在一块，在判断用热水还是冷水上锅蒸吗？如果水球已经浮超过一半，就用热水上锅，大概需要几分钟呢？谢谢你。。很喜欢你的视频，期待你更多的作品哦，加油！

[@WeilinBakes]

小麵團要和包子在一樣的環境下一起發酵。發酵的時間是取決於當天的溫度。我在英國比較冷，發酵了一個小時。如果小球已經浮超一半我會用熱水蒸。大火蒸15-16分鐘，最後5分鐘轉小火。蒸完不要馬上打開蓋子讓鍋內的溫度慢慢降溫。包子才不會因為溫度一下子變化太大，熱脹冷縮而皺皮

[@leeshiohchin5531]

@@WeilinBakes 好的，谢谢你哦！

[@Paradise_here11]

包子好漂亮，看起来好美味，请问老师，蒸笼是多大寸的？多少cm 呢？

[@WeilinBakes]

蒸籠是30公分的

[@草莓手藝坊]

谢谢老师分享第一次成功，好吃

[@Vicky-Channel8]

After putting in the filling and closing the boazi, you mentioned to let it proof - how long do you proof it this second time? Thanks

[@WeilinBakes]

It depends on the temperature, it can be 20 mins or 40 mins. That’s why I use a piece of dough to test.

[@WeilinBakes]

Btw I only proof the boazi once which is when it is filled with filling. I rest the dough for 5 mins in the beginning just to rest the dough for easy of rolling it out.

[@kgao7294]

@@WeilinBakes 我现在在慢慢学习包包子，看了好多个视频。你做的好漂亮哦，介绍也非常清晰! 我看到一般是先发面粉大约90分钟然后包包子，然后在等15分钟左右再大火蒸。请问你的方法和一般的方法比起来有什么特别好处？谢谢你!

[@weilinyang9374]

@@kgao7294 做包子，饅頭可以選擇一發或者二發。一發就是像我一樣把麵揉好麵之後鬆弛幾分鐘就開始包。二發就是先讓麵發酵成雙倍大之後才包。二發的包子口感比較鬆軟，可是麵裏氣泡多如果沒有把汽泡都揉壓出來容易造成死麵，做出的包子也比較不漂亮。

[@WeilinBakes]

做包子，饅頭可以選擇一發或者二發。一發就是像我一樣把麵揉好麵之後鬆弛幾分鐘就開始包。二發就是先讓麵發酵成雙倍大之後才包。二發的包子口感比較鬆軟，可是麵裏氣泡多如果沒有把汽泡都揉壓出來容易造成死麵，做出的包子也比較不漂亮。

[@RuiQ]

阿姨我来啦！油条还没有尝试肉包子就来了^O^我是超想吃油条就是会爆痘把我吓得只能咽口水😝😌包子看起来好诱人又漂亮马上动手做起来:)感谢您的分享！祝您每天好心情！🍒🍇🍵

[@WeilinBakes]

你太可愛了😘

[@lilychin257]

Hi the baozi looks very good. When do we keep the little piece of dough? Early stage or at the end of the last baozi we wrap?

[@WeilinBakes]

Early stage

[@tingchaolu7159]

面包机揉面，省去三折三杆

[@WeilinBakes]

如果喜歡很光滑細緻的包子或饅頭，麵包機揉完麵之後還是需要三擀三折喔！如果不是很介意外歡的話可以省略

[@賴小鴨-c7y]

老師請問麵團要發酵到兩倍大嗎？

[@WeilinBakes]

不過用，整型包好之後再發效

[@賴小鴨-c7y]

老師謝謝你

[@caomailan1986]

Can you show us the name of plain flour? Thanks

[@WeilinBakes]

I use a Bao flour called 大白菜 Bapao wheat flour

[@KC-nu7rx]

我有幾個問題想請教老師一下： 1- 水球的那杯水是冷水或是室溫的水？放下去水球馬上就會浮起來不用等嗎？ 3如果我做量多不能一次把全部包子蒸完，後面蒸的會不會發過頭了？ 謝謝你！

[@WeilinBakes]

室溫水就可以了，如果已經發酵好了裡面是充滿空氣的水球會馬上浮起來。是量比較多可以把一部分先放到冰箱裡頭慢慢發酵

[@李玉峰-e9m]

吉子是用摘的才不會大小不一勁道不會破壞，摺子是用撥的才能更細緻的像刀鋒一樣，也會減少上部出現死麵的情況，包子的口內會出現一圈薄膜就不必掐掉多餘的麵頭封口了

[@peecahchoo9085]

我包包子是都沒掐掉多餘封口的麵頭，但是我有包子不夠發的問題，麵皮偏硬，我想應該是太快開鍋的問題。

[@petithamu1980]

I hope you can help me. I did everything like you until the steam time which is where I always mess up. It took me a while to wrap it all cuz I was trying to be slow and precise. By the time I wrapped it all I can tell the first 5 had proofed a bit. I set it aside for another 20 min proof. I tested the dough balls in water and it was 1/2 a float. But I still did the cold water method. Once I see massive steam coming out of top tier, I set the timer for 19 min. Then I turned off the heat and lid ajar for 5. Sigh…baos are still under steamed…it’s gummy and doughy and I don’t know where I’ve gone wrong. My beautiful pleats are non-existent. The flavour of the filling is fantastic but I can’t seem to steam baos properly, cold or hot water…I’m in the UK as well…can you help me?

[@WeilinBakes]

1. make sure you roll and fold the dough as many times as you can to press out the air bubbles. 2. Place the unused dough in the fridge to slow down the proofing and/or place the Baozi in the fridge while you make the rest of it to slow down the proofing. 3. Did you use a metal or bamboo steamer? Due to the shape of some metal lid it can drip a lot of water on the Bao causing it to collapse ie doughy. Try use bamboo steamer or wrap the metal lid with cloth.

[@jennyaw9391]

Very clear details instruction. It's hard to find bao flour in my country, Can I use your recipe for all-purpose flour? Do I use bleached or unbleached flour?

[@WeilinBakes]

You can use all purpose flour instead of Bao flour. Bleached flour will make your Baozi appear whiter.

[@shiauveichu1229]

姨，面团要揉多久？ 还有请问你包馅之后，休息多久才蒸？

[@WeilinBakes]

揉麵不是重點，重點是三擀三折。不斷壓麵和擀麵才能使包子很光滑。包完饀的發酵時間取決於當天室溫。英國天氣比較冷一般要放一個小時左右。所以我喜歡用視頻裏介紹的小水球來測試發酵而不是按照時間。

[@shiauveichu1229]

谢谢你姨姨

[@ngocthanhtran09]

can u give me brand name flour pls

[@WeilinBakes]

It is called Paksoy Wheat Flour 大白菜面粉

[@ngocthanhtran09]

thanks

[@denliv9474]

好喜欢你分享的视频食谱🥰🥰 如果我的蒸炉没那么大 一次也不能蒸太多， 需要把剩余的放入冰箱让它们不那么快发酵吗？谢谢😊

[@WeilinBakes]

可以放冰箱的，我也曾經放隔夜到隔天早上才蒸

[@denliv9474]

@@WeilinBakes 好的哦 谢谢你🥰🥰

[@9celyn._.nyseey]

@@WeilinBakes 老师您好，请问在冰箱里的包子需要预先拿出来回温然后再拿去蒸吗？

[@WeilinBakes]

我會放一下回溫才蒸

[@9celyn._.nyseey]

@@WeilinBakes 那是需要多长时间回温呢？

[@0427la]

謝謝老師的回覆和説明👍

[@yeohyeoh5227]

👍

[@lai-hangrose-line9539]

i made baozi with baking powder added this morning, they get fluffy but also yellow color, so what to do to have them whiter ? and have the bao also lightly softer? Please coud you give me your advices for the 2 "problems"? Thanks.

[@WeilinBakes]

Sometimes the type of flour you use can also make Bao appear yellow. Try using special Bao flour will help, try Italian OO pasta flour. Pay attention to how you knead and proof the dough. It will also makes a difference to the colour of the Bao.

[@葉秀卉-v2e]

請問包子肉餡包好還要靜置多久才可以選擇用冷水或熱水蒸?還是看水球至少有浮水面1/4或1/2才可以開始蒸?

[@WeilinBakes]

要看當時的室溫，我在英國要放40分鐘如果台灣大概15-20分鐘就可以了。所以用小水球浮起的程度比較準。

[@tanshan7548]

请问手粉是什么粉?

[@WeilinBakes]

就是一般的麵粉而以是而食譜額外再灑上去的

[@Vicky-Channel8]

Hello, can you please explain the 三擀三折 process? Do you roll and fold and repeat roll and fold altogether 3 times? Thanks

[@WeilinBakes]

I often fold and roll many times until it is smooth. I would say I usually do it for about 10 times

[@Vicky-Channel8]

On your video, you roll vertical, turn horizontal and roll, then fold and roll. Do you end there or do you again roll vertical, horizontal, and fold. When I did the 2nd time, it got smaller and harder to roll it flat. Thx

[@WeilinBakes]

The idea is to roll out the dough to flatten it to press out the large air bubbles. I guess 三擀三折is just a saying to remind you to roll and fold.

[@洪燕靜]

請問～後發紋路還清晰蒸好就不明顯了是哪個環節要注意

[@WeilinBakes]

可能稍微有一點發酵過度

[@0427la]

請問包子要分層蒸嗎？如果一次蒸兩層，其中一層都會縮小。 請問這個包子皮麫糰可以做幾顆包子

[@WeilinBakes]

食譜可以做10顆55公克的包子。包子會縮小（死麵）通常是因為沒有麵團裏的氣泡沒有完全擀出來而金屬蒸籠下層容易滴水在包子上而造成死面。如果你用竹蒸籠就不需要分層因為竹籠不太會滴水。麵只要多擀多折其實金屬蒸籠也可以一次蒸兩層。