爆浆奶皇流沙包屁屁版 | 简易流心爆浆造型馒头 | Molten Lava Salted Eggs Yolks Steamed Buns (CC 中英字幕)

[@kathychen677]

棒棒棒👍，看著就好吃😋，謝謝老師的分享🙏

[@XueRen-]

拍攝完直接幹掉🤣

[@ΠαρασκευήΚαραμ]

❤πολλή ωραία ​@@XueRen-

[@mariliaverissimo3468]

Thank you for sharing. I learn so much from your videos. These are my weekly classes. 🥰🥰🥰

[@XueRen-]

This is molten lava bun is super decisions and it’s very popular in Asian country. Try it n see if this suit Brazilian taste. 😊

[@mariliaverissimo3468]

@@XueRen- I'll try! 🥰

[@yinglinrong8162]

好可爱

[@XueRen-]

😊♥️謝謝喜歡

[@christinechua3846]

Tried your recipe. Mine did not rise at all or double in size. Is the proofing done only after the modelling? My mistake was probably leaving the dough for 1 hour before modelling.

[@cookht1794]

Nice

[@XueRen-]

Thanks~ glad that u like it 😊❤️

[@hklocalgal]

Can I make it with a sweet custard bun instead?

[@XueRen-]

You can replace with any filling you prefer, best to start from filling with less oily and solid filling, for example lotus paste, red bean baste.

[@helengohlinghui7792]

超级可爱

[@XueRen-]

😊❤️

[@yelhsagnay]

How long do you usually proof for when using a cold/frozen filling? Whenever I use frozen fillings my dough always fails to double in size 😔 unless I’m just not giving it enough time

[@XueRen-]

Best not to judge the proofing by duration. Indeed it’s hard to just when stuffing with cold filling. I usually feel the dough, it should be soft to touch n puffy. It’s takes longer time to proof, cold Filling will slow down the fermentation.

[@yelhsagnay]

@@XueRen- thank you for the prompt response and for sharing these recipes/tips with us! I will give it a try & hope for success 🤞

[@joannteo1282]

太可爱了❣

[@XueRen-]

幸好妳不嫌噁心😝

[@Jaclynn90]

原来蛋挞模还能这样用呢😂 厉害~~ 谢谢分享😍

[@XueRen-]

目的是要讓屁屁更挺😂

[@limjoey4635]

馅储存在冰箱几天？

[@XueRen-]

一個星期左右。太好吃，會被旋風式的吃完！不可能留會太久哦😝

[@Louisa-nf6zo]

如果餡料部分沒有魚膠粉可以成功嗎？

[@XueRen-]

那可能需要考慮使用其他的配方咯😅

[@karengoh9691]

Teacher Xue Ren while waiting for the bun to be proof will the lava melt and leak out of the bun?

[@XueRen-]

If u seal it nicely, it won’t leak even when it’s steaming. U can keep it in the chiller while completing the rest.

[@maidenofdream]

好可爱！ ❤️

[@XueRen-]

❤️ 謝謝喜歡

[@thuyngan6714]

Is this filling different from the kind of "lava salted egg yolk filling" in your book "mantoulicious"? I see in the book that the ingredients and methods are quite sophisticated.

[@XueRen-]

Yes, its different recipe. Try out both recipe 😊❤️

[@ligiasilva1218]

Maravilha 😍😍

[@XueRen-]

😊♥️

[@WL1006]

how much gram is the pink dough shall i keep? for each

[@XueRen-]

About 1gm for both side or even lesser. About a size of a red bean for each side.

[@WL1006]

@@XueRen- thanks teacher

[@elainevan3484]

Hello 老師妳好，請問鹹蛋黃120克是多少粒鹹蛋黃的，請回覆知多謝先

[@XueRen-]

你好Elaine～看蛋黄的大小，7-9颗不等。其实100-120克都不碍事😊 前天做了90克的蛋黄，一样美味😋

[@elainevan3484]

@@XueRen- 謝謝你的回信，㊗️老师和家人全部身体健康，平安 新的一年快乐

[@elainevan3484]

@@XueRen- 我会試做看看

[@WL1006]

can i use bread machine to knead the dough? if yes will it be the same time frame?

[@XueRen-]

Yes you can, but it need longer time. 😊

[@WL1006]

@@XueRen- thanks teacher... i bought ur book... but will i learn better with ur online class? will the recipe in english?

[@XueRen-]

Yes, the pre-recorded online class is in English and mandarin. The steps will be more details in my online class. 😊 Class info is in description box.

[@mizzierr0761]

Is there other alternative for gelatin powder?

[@XueRen-]

Best to use gelatin in this recipe. 😊

[@Dd-te8cm]

老師不好意思想請教您，清水的部分可換成牛奶嗎

[@XueRen-]

可以哦！清水份量會比奶少😊

[@cheungmosim1852]

老師，借問一聲如果係兔屁股整個窿，是蒸完整定係未蒸之前？

[@XueRen-]

之前輕按，蒸後再搓洞

[@cheungmosim1852]

Thx🙏🏻老師

[@MeiErGam]

谢谢这么好及详细的视频。 我一直想要做流沙包子，我想请问一下有什么可以代替Gelatin (鱼胶粉）？因我是素食者。 谢谢。 还有这屁股出流沙也太美妙了。。

[@XueRen-]

我看過烘焙原料店有賣素食的凝固粉，類似魚胶粉。你去問問看😊

[@MeiErGam]

@@XueRen- 真的谢谢你的回答。会去找找看。

[@chrysgoh5633]

老师，我用蛋挞模遇到蒸好的包子底部会硬，是什么问题？

[@XueRen-]

是喔，這個造型可以直接放烘焙紙/饅頭紙，只要包得好不會漏餡。

[@chrysgoh5633]

@@XueRen- 老师，那我像你那样放蛋挞模具+纸，为什么底部会硬硬的？

[@XueRen-]

可能太熱“烤” 熟了

[@nicholaschua6248]

Lazy to do, do you sell?

[@XueRen-]

😆 Not selling but we have pre-recorded online class, you can watch anytime n anywhere and it’s never expired. 😊

[@runahii1749]

我的咸蛋黄加了牛油那些竟然有颗粒。。。溶解不了。是不是需要过滤一下？

[@XueRen-]

可以哦！

[@dicksonkoh6830]

Red bean got?

[@XueRen-]

Lava red bean filling u mean?

[@dicksonkoh6830]

Yes. Madam

[@XueRen-]

Not at the moment Dickson ☺️

[@linmini3894]

請問老師，影片裡的蛋黃克數是不是跟配方表的克數不同，如果不想做到120克，是不是可以直接按配方比例減少即可，有需要特別注意哪一方面的比例嗎？

[@XueRen-]

可以自行按食譜比例加減😊 沒問題

[@mimi_0120]

老師您好，想請問一下～內餡要包之前，有需要退冰嗎？還是冰冰的包呢？因為冰的才好包進去，但麵皮也會變冰，發酵就會延緩了，那發酵上有需要留意什麼嗎？

[@XueRen-]

因為這個餡溶解特別快，可以在1-2小時前放入冷藏庫，用多少拿多少。發酵會久一點，但不礙事哦！

[@mimi_0120]

謝謝老師❤

[@chiewmeilee852]

请问老师，如果没有蛋挞模，可以用回馒头纸吗？

[@XueRen-]

可以哦！只是會平坦一點而已，不礙事

[@chiewmeilee852]

@@XueRen- 好的 谢谢老师😙😙

[@hunterjoe916]

老師您好，請問買不到蛋黃粉能用什麼取代嗎？或是就不用放？

[@XueRen-]

可以全用玉米粉代替，但味道会有所不同哦！

[@hunterjoe916]

謝謝老師回覆，有試做這個流沙配方了，真的很好吃！很謝謝老師拍這麽詳細的影片教學，書也很好看唷😍

[@XueRen-]

是點心店的味道，我連吃兩個，罪過罪過🤣🤣

[@joanneng8688]

Super cute unfortunately not vegetarian bao

[@XueRen-]

You can also turn this design to mantou/plain bun. 😊

[@joanneng8688]

@@XueRen- Thanks! Do you think I can still do the egg yolk creme without gelatine? Gelatine usually made of cow and pig bones…

[@XueRen-]

There is recipe without gelatin out there. Or you can get gelatin for vegetarian 😊 Try look for it at baking ingredients shop

[@joanneng8688]

@@XueRen- Thanks for your effort! 💐