I know Im asking randomly but does someone know of a tool to get back into an Instagram account? I stupidly lost my account password. I love any help you can give me.
Thank you for sharing your recipe. I'd always wondered how to make these buns as soft and airy like the restaurants. I'm so happy to have found this channel. Thank you so much!
I made the same mistake first time. The recipe says baking soda (bicarbonate of soda), but it should be baking powder. It works much better with baking powder.
Thanks very much for teaching us how to make the bao. I have made them a lots of time, but never get them smiling like that. Now I will try to make again.
The recipe in English is misleading. Chef says Baking powder, but recipe came out Baking Soda. I have threw away the dough as it gives a bad smell and yellowish colour.
Just made the buns. The trick is to not seal them too tight. Just make sure the top seal is pinched tight enough to hold all three folds together while it proofs. Seal the sides but not too tightly just until it seals. When it proofs for the last hour the sides will puff open in some spots. Just leave it open in some areas as long as the filling won't leak out. In areas where you think it will leak out upon steaming then pinch those areas a bit. If you seal them too tight they won't crack open. Or you can use a scissors to make a little crack a long the 3 seams if they didn't already split open a bit during proofing and you cutting a slit in a tight seal will ensure that it will crack open. Just make sure the tip is sealed to hold the three folds on top together because you want some structure to hold the buns together while steaming. I did not get that beautiful EVEN crack this time but probably because i try to reseal them back all over after proofing and maybe resealed them too tightly after the last proofing. The secret is really letting it proof 85 mins. the first time before filling it. Then once filled, proof for another 1 hour covered. The proofing is the other secret in getting an extremely soft fluffy dough. I didn't make his filling or sauce, because I had filling leftover from another 2 other attempts from different recipes I have tried for char siu buns. But I hate the taste and smell of ammonia carbonate on the buns which one recipe had. Though I thinks buns that start with a starter dough and ammonia carbonate will crack open evenly. I hate that taste and smell. I am sure this chef's filling would be delicious. Remember it is baking powder not baking soda. If you used baking soda instead, then throw out the dough, but not the filling. Save the filling to reuse. Just scoop it out of your steamed buns if you used baking soda. Remember the filling cost more to make and making dough is cheaper. So save your filling and dump out the yellowed alkaline dough from using baking soda instead of the baking powder. I used chinese bun flour so it came out whiter . But I think cake flour will taste better though white but not as white as the chinese bun flour from a Chinese supermarket. This bun taste amazing and I decided I will just use this recipe instead of constantly trying others. Whether it cracks open or not the taste of this soft fluffy bun makes up for it not cracking. I weighed out my dough to be around 40 to 45 grams for each ball and it proofed up and steamed up to be a very good enough size bun for me. After making a different bun doughs i like this one for very soft fluffy buns. But if you need a bit stronger less fluffy bun then you can look at the Red House Spice website for he many different buns and explanation of different flours for bun dough and baking powder and yeast. Proofing time an whether the steamin temperature should be at high or medium and her bun recipes are really good. But its is a different type of bun that is stronger and very good too.
Thank you for sharing your tips, Because of your comment, I will try this one instead of the one with ammonia carbonate, there’s so many video, it’s so hard to decide which one to follow lol. Thanks again
Video says 15 mins. First time I did 85 mins. Bun taste really good. But you may need to cut the slits or fold it a bit loosely. Only cooking demystified cracked nicely and tasted really authentic but so time consuming. If you ferment your dough and it is not Summer type of weather it won't crack as beautifully so I would only do their buns in the winter. I would do the 85 mins. Instead of 15. Proofing helps the bun be fluffier
I made it today and it works great! Only difference: cutting 3 deep lines (like the Benz logo) after buns resting for one hour, the cutting is tracing along your pinching line. I also boiled the water first, then put the buns steamer on for ten minutes. The result is wonderful. Every bun opens up, but you need to cut it deep. Thank you so much, master Chef!
I think cutting it will make it open up. Someone in comments section said to add 1 teaspoon of ammonium carbonate but I hate that taste and smell and if all it takes is cutting a deep line along the three folds I would rather do that.
I am not sure of it is baking powder or baking soda. Baking soda may make the buns yellow so I think it is baking powder. Many Chinese recipes translate the baking soda when it should be powder wrong. Someone commented that it is baking powder not baking soda.
Error in translation at 3:28 minutes. Chef said in Cantoneae 7g of Baking Powder, but the translation in English posted as "7g of Banking Soda", which is wrong. Big, Big Mistake.
Same, i do some research they same protein content around 8.5%. Bun flour are bleached fine milled flour. You can try add some diastatic malt flour to enhance the taste. This video is pire bs with the bun recipe. Tried 2time all came out fail and taste awful
I tried Soft as Silk cake flour and it came out whiter and better than the Chinese bao flour. It never cracks open unless you cut some slits in it. I like "Peppers" baked Tim Ho Wan style char siu buns.
If you used baking soda don't throw it away , remove the filling and reuse it with baking powder in your dough instead . Remake the dough. It is cheaper to remake dough then remake filling.
![[梅菜叉燒飽]-傳統美味梅菜叉燒飽，和𧐢蝗叉燒飽，是孖生兄弟，大同小異，各具特色，在叉燒餡裏面加上炒香梅菜絲，別有一番風味，基本上相同。蒸叉燒飽，是點心一大熱門品種，稱謂四大天王之一。](http://i.ytimg.com/vi/Wyr5LdCt1OE/mqdefault.jpg)
多谢师父指教，我照你的视频方法做結果成功了，好开心能做到个个开三个裂
多謝哂！跟著做好成功，家人個個贊。
I love his folding method. The buns have a very nice flavor to it.
I know Im asking randomly but does someone know of a tool to get back into an Instagram account?
I stupidly lost my account password. I love any help you can give me.
@Arturo Magnus instablaster =)
I tried your recipe, very good!! Thank you.
完美的叉燒包,謝謝老師無私的教授
Thank you
泡打粉和酵姆需要7克那麼多嗎？
今天跟着師傅的配方，包子有点偏奶黃色，也算成功, 感覺60克糖有点太甜，下次会減少糖份量。
泡打粉和面粉的最有效比例是多少？ 酵母和面粉的最佳比例是多少？
酵母使用后最佳入蒸笼时间是多少？ 泡打粉使用后最佳入蒸笼时间是多少？！
为什么不开口呢？
Wow, look so delicious. Thanks for the cooking lesson.
麵糰製作時是加baking soda or baking powder?
為何不需要老種？𢭃種?
我按照配方做了，总的来说味道很不错，可惜的是视频上的一个翻译错误，把泡打粉译成了baking soda，应该是baking powder。 蒸好后是褐色的叉烧包！还好不苦，只是碱味稍微重了一点。想起来北方人还特意做碱味馒头，应该可以吃吧？
Jan Z 配方是7g baking powder 泡打粉，不是蘇打粉baking soda！！
我全部都跟得到做，也做得好靚並好松軟好好味，就是蒸出來師傅那樣會開我那樣的！請問師父我要怎樣才能蒸出像你那樣開花叉燒包呢😊
Thank you chelf for the recipe, I made it was delicious 🙏🏻🙏🏻
This seriously is the absolute best cha siu Bao recipe. Thank you!
为了学这个，特意买了同款机器搅面团
May I know how much lard is added to the dough? Xie xie
English description for baking soda is wrong. Make sure to use baking powder.
Thank you
李師父, 你教得好好冇收埋, 但係你淨夜叉燒芡和包皮, 冇教做叉燒喎！好多谢你！祝安好！
请问师父用边个牌子低筋面粉？是不是所有低筋面粉都可以用？
Thank you for sharing your recipe. I'd always wondered how to make these buns as soft and airy like the restaurants. I'm so happy to have found this channel. Thank you so much!
Gjg
Vkp
求解 为什么不会裂开？ 裂口均勻 有什么秘诀 【别问我 臭粉 和 老面之类的 试过了 还是不会裂开 】
包子真的 很好吃 问题就是不会 裂开。 我是用剪刀 剪3个角 才裂开 自然 裂开 就不会==
做包子 放猪油 皮真的 会软 有放跟没放 有差
你可能太大力
这个面团的配方简单，比留面种加臭粉方法节约了时间和功夫
師师傅，我没有猪油可以用什么代替？
Sifu, tq for your teceipi. I had tried, but why the bao turned out was brown colour? Can somwone help me pleade?
I made the same mistake first time. The recipe says baking soda (bicarbonate of soda), but it should be baking powder. It works much better with baking powder.
🙏 第一次做都成功啦，跟著做著几次子女都好中意。
請問 包完需要發酵嗎？
我做了幾次都沒有裂開，怎樣做？thanks
Thank you for translating in English. Your recipe looks so good I going to try this for sure.
There is an error in the translation - "Baking Soda 7 g", which is wrong. It should be "BAKING POWDER 7 G"
Can you let me know where the recipe is in English as I would love to try this? Thanks
@@carolynnecp If you click on the Options icon which is a three vertical dots then select English under Captions.
@@thudinh9049 thank you
Oh dear! Just made the dough and use baking soda! I'll let you know how it turns out
Am I missing something? Where can I find the measurements of the ingredients for the sauce?
简单又美味! 谢谢分享
師傅，麵團加入老種是否很好食呀，請問怎樣做老種呀，請指點下！謝謝
你試試這個方法 ua-cam.com/video/OpKbdWgQubk/v-deo.html 我一直在用 很方便
@@even1007 謝謝回覆
謝謝分享
INGREDIENTS
Sauce:
250 ml - Water
3 gram - Salt
30 gram - Cha Siu Sauce
20 gram - Oyster Sauce
10 ml - Dark Soy Sauce
10 ml - Light Soy Sauce
100 gram - Sugar
Starch Mixture:
25 gram - Potato Starch
25 gram - Corn Starch
50 gram - Water
1 Red onion
1 Red bell pepper
1 Green bell pepper
Cilantro
500 gram - Cha Siu Meat
Bao Dough:
250 gram - Low Gluten Flour
7 gram - Baking Powder (not baking soda)
7 gram - Dry Yeast
60 gram - Sugar
125 gram - Water
Lard
Hope this will help you 😊🤗
it's really nice of you :D thanks a lot !
@@MD-yz3wn
Thank you so much!
It was no problem at all.
You're welcome ❤
Thank you!!!
thank you soo much for your translation the recipe,
Omg! I should have read this first. It's baking powder! I tried doing it just now, mine turned brown after steaming! No wonder! Jeez
Thanks very much for teaching us how to make the bao. I have made them a lots of time, but never get them smiling like that. Now I will try to make again.
请问师傅，如果没有猪油，用牛油取代可以吗？
李啟达師父，幾時再教我地做叉烧啦， 得唔得？
How did he make that char siu though? Looks dried up than other recipes on UA-cam.
I did it , but no crack open. I only did 250g pork, my family like it 多謝 師傅
請問生粉是不是就是太白粉
叉烧点做？
为什么我放了苏打粉蒸出来的包变成了颜色。成巧克力色
萍妈咪萍妈咪 加baking powder泡打粉不是小苏打（baking soda/bi-carb soda)
The recipe in English is misleading. Chef says Baking powder, but recipe came out Baking Soda. I have threw away the dough as it gives a bad smell and yellowish colour.
请问师傅蒸出来的叉烧包裂不开口的。怎样解决,谢谢回复。
Those bao look crazy good
especially for the filling . what is your proportion? sugar? char siew sauce? etc tx
好厲害,謝謝大師的解說!
Fantastic video! Every step is very well given, clear instructions and easy techniques! Thank you!
为什么蒸出来的颜色不白呢？
师傅很厉害，从调味酱开始，一般为了省事，都买叉烧酱来代替，这才是真功夫。叉烧包还是很吃功夫的，而且如果再把叉烧的做法加进去会更好。
Just made the buns. The trick is to not seal them too tight. Just make sure the top seal is pinched tight enough to hold all three folds together while it proofs. Seal the sides but not too tightly just until it seals. When it proofs for the last hour the sides will puff open in some spots. Just leave it open in some areas as long as the filling won't leak out. In areas where you think it will leak out upon steaming then pinch those areas a bit. If you seal them too tight they won't crack open. Or you can use a scissors to make a little crack a long the 3 seams if they didn't already split open a bit during proofing and you cutting a slit in a tight seal will ensure that it will crack open. Just make sure the tip is sealed to hold the three folds on top together because you want some structure to hold the buns together while steaming. I did not get that beautiful EVEN crack this time but probably because i try to reseal them back all over after proofing and maybe resealed them too tightly after the last proofing. The secret is really letting it proof 85 mins. the first time before filling it. Then once filled, proof for another 1 hour covered. The proofing is the other secret in getting an extremely soft fluffy dough. I didn't make his filling or sauce, because I had filling leftover from another 2 other attempts from different recipes I have tried for char siu buns. But I hate the taste and smell of ammonia carbonate on the buns which one recipe had. Though I thinks buns that start with a starter dough and ammonia carbonate will crack open evenly. I hate that taste and smell. I am sure this chef's filling would be delicious. Remember it is baking powder not baking soda. If you used baking soda instead, then throw out the dough, but not the filling. Save the filling to reuse. Just scoop it out of your steamed buns if you used baking soda. Remember the filling cost more to make and making dough is cheaper. So save your filling and dump out the yellowed alkaline dough from using baking soda instead of the baking powder. I used chinese bun flour so it came out whiter . But I think cake flour will taste better though white but not as white as the chinese bun flour from a Chinese supermarket.
This bun taste amazing and I decided I will just use this recipe instead of constantly trying others. Whether it cracks open or not the taste of this soft fluffy bun makes up for it not cracking. I weighed out my dough to be around 40 to 45 grams for each ball and it proofed up and steamed up to be a very good enough size bun for me. After making a different bun doughs i like this one for very soft fluffy buns. But if you need a bit stronger less fluffy bun then you can look at the Red House Spice website for he many different buns and explanation of different flours for bun dough and baking powder and yeast. Proofing time an whether the steamin temperature should be at high or medium and her bun recipes are really good. But its is a different type of bun that is stronger and very good too.
Thank you so much for sharing tips on proofing and wrapping the filling in the dough.
Thank you for sharing your tips, Because of your comment, I will try this one instead of the one with ammonia carbonate, there’s so many video, it’s so hard to decide which one to follow lol. Thanks again
Oh,you wait 85 mins instead oh 15 mins on the first proof?
Video says 15 mins. First time I did 85 mins. Bun taste really good. But you may need to cut the slits or fold it a bit loosely. Only cooking demystified cracked nicely and tasted really authentic but so time consuming. If you ferment your dough and it is not Summer type of weather it won't crack as beautifully so I would only do their buns in the winter. I would do the 85 mins. Instead of 15. Proofing helps the bun be fluffier
I think the chef says 85 minutes for the first proof, but the subtitle says 15 minutes.
猪油可以换成牛油吗（butter)
Did you use baking soda or baking powder?
一定要試吓。多謝師傅。
Hi wondering 7g baking soda or baking powder
Thanks
Agree, fab video but would have appreciated list of ingredients in English too. Looks like a lovely recipe. Thank you for posting
我严格按照师傅的配方和步骤做了好几遍，甚至低筋、中筋面粉全试过，就是不开口，不会是留一手吧？
开口叉烧包就能看出是一家的点心茶楼的功夫去到多少，所以我想不会那么轻易传授大众。😅
不只留一手，教你的一半都不到。例如揉面，醒发，泡打粉加入步骤也不是正确的。而且你的包子凉了后会变成石头。开口笑是中式马卡隆，真正的开口笑不是这样折成3角形让它开裂的。可是最致命的是酵母。就算给你做到开口笑，你也只能在家吃，无法商化，这些都是他们的找吃工具，不会教你的
請問没猪油，可否用菜油或牛油替代?🙏🙏🙏
菜油就好，牛油會變左西餐包，不過去街市買豬肥切小慢火炸d豬油出嚟就好
20年前叉烧包不是这样的，我小时候吃的叉烧包馅大皮薄，这种只有皮
我做三次了！ 都是照他这样做的， 为什么我的面皮会黄色呢？？？
泡打粉会导致发黄？！
请问你做的会爆三叉么？
Mauchy97 面粉有分去白不去白的。
Can you provide your recipe in English TX
Thank you for the recipe! Love it😘
可以介紹廣式月餅嗎
没说叉烧怎么做
最愛吃叉燒包但台灣真的很少在賣，非常感謝分享，還是有看不懂的地方，請問生抽老抽生粉栗粉是什麼？！
老抽生抽都是酱油，但老抽颜色深一些，一般用来上色。生粉就是淀粉，常见的有土豆粉，玉米粉，薯粉等。栗粉应该是板栗磨的粉
明白了，感謝解惑
我覺得師父呢個方法掂呀 由其义燒醬 正
请教一下，用低筋面粉和高筋面粉区别？
高筋麵粉的蛋白質含量高，適合做烤的麵包，相反，低筋麵粉就是用來做蛋糕和蒸包了，還有一種叫澄麵，是不含蛋白質的，要爆口的包子就需要加上這種麵粉，因為沒有筋
李師傅，好喜歡你的點心！👍👍👍
我照着视频教的方法做了四次，没有一次能爆开口的，不知怎么回事？
可能馅料不够，所以撑不开皮？
加臭粉
如果家裡都能烹爆的叉烧包就不用开酒楼了
因为有特殊的添加剂，不便在这里说，这点我非常确定（用的是食品级的添加剂）
@@chunniu3936 蘇打粉吧
能不能上個字幕啊..聽不懂師傅講的話
its should be BAKING POWDER, not baking soda. I found out. The translation is messed up using CC
This is good recipe. Thanks Chef
昨天照做了只是没有开口，口感还是没有外面买那么棉柔，不知道哪里做得不到位，请师傅指导
林明珍 味道怎么样，绵软应该面团原因吧
@@anata8462 味道很好，跟买的陷味道一样，皮就是比用酵母发的好点就是没有买的开口和发那么大，技术还是差了点
这里的翻译有个严重的错误，泡打粉不是baking soda！
多謝哂！
I made it today and it works great! Only difference: cutting 3 deep lines (like the Benz logo) after buns resting for one hour, the cutting is tracing along your pinching line.
I also boiled the water first, then put the buns steamer on for ten minutes. The result is wonderful. Every bun opens up, but you need to cut it deep. Thank you so much, master Chef!
Mine turns out yellowish after steamed. Did you experience the same?
@@jessicans1237 sorry to see it so late. mine is fine as I remembered. maybe use milk instead of water will make the color more white.
@@jessicans1237 ...need to use cake flour or Hongkong flour
Add some. Vinegar to the. Steaming water
I think cutting it will make it open up. Someone in comments section said to add 1 teaspoon of ammonium carbonate but I hate that taste and smell and if all it takes is cutting a deep line along the three folds I would rather do that.
多謝師傅💕💕
Best recipe ever! I have been searching for this CORRECT recipe for many years! It is all in the wrap! :)
did you make it? is it successful?
Yeah, best recipe! Tks Chef
@@VanPham-vw4cu im looking for a "correct" recipe too....so far not found yet...would you say this quite close? thankx
Did it crack open and smile?
You need ammonia carbonate for that crack. Checkout Dai, recipe it will crack.
In the video the recipe asked for 7g baking soda and on the chinese witten ingredient at the end of the video its 7g baking powder.
B Lu 😂Baking powder!!
师傅口音似我乡下口音,有亲切感哈哈，想起我公公婆婆
leah chen 似我乡下江门口音
李師父，为何跟你影片做叉烧包，做完的包皮很黄，有无辨法改善
面团里面没有含有鸡蛋/颜色重的油类的情况下，一般是面粉的问题，你可以看看你的面粉是纯白的还是略微偏黄。只要是略微偏黄做出来的包子/馒头都会挺黄，我这边的面粉也是这样。
要用香港面粉
泡打粉太多。250g粉教母2.5g Baking podwer 3 g 就夠
你用的到㡳是baking soda还是 baking powder两种是不一样的
baking powder。
Very good recipe xie xie
师傅的叉烧包教程不需要面种？？？我看了“达哥厨房”的叉烧包教程有做面种，我也有按照他的配方做过，爆口得很漂亮，我觉得他的教程更简单合理。并且您包叉烧包的手法与他也不一样，您的做法比较特别，我也会试试您的配方。
請問你做了嗎？酵母好像太多?味道如何?
@@cindykchu 你好，我按照这配方试做了，没有开口。我个人觉得味道不错，就是不开口也没有师傅做的那么松软😅 。 “达哥厨房”的配方我也有试做，味道也不错，并且有开口。但是制作过程比较复杂，这是我认为的唯一的不足之处。
@@janeyou2498 那个要用到碱水，臭粉，你都有加这些? 觉得好麻烦。所以想试试这个视频的，简易些。
叉烧酱可以用柱候酱代替吗？
Excellent
I am not sure of it is baking powder or baking soda. Baking soda may make the buns yellow so I think it is baking powder. Many Chinese recipes translate the baking soda when it should be powder wrong.
Someone commented that it is baking powder not baking soda.
师傅，250ml水，加入盐，蚝油，老抽，生抽，义烧酱，沙糖份量多少，可以写出来吗，謝謝您。
你看到最后有份量呀
叉烧包用面种做。面种是可以自己做的，很简单。做好面团发酵一晚就是面种。这个栏目里朱厘米师傅就有教做面种，并说了叉烧包这类包点是用面种做。不藏私，教得很好。
用面种做了幾次也不開囗，肯定是用了臭粉
His buns are delicious. No matter if it cracks or not.
照師傅做法...但麵皮沒有裂開..跟包子一樣 我也是这个问题沒有裂開為什么呢？🤩🤔😆
包子收法捏緊就是不讓開裂的。
*
因為這收口方式比包子還輕，
收口範圍只有一點點。
約0.23。而且不能過度。
最后醒发时可以试试划三个小口子，然后才蒸！我也是看别人的视频是这样做开口笑的！
叉烧包用面种做。面种是可以自己做的，很简单。做好面团发酵一晚就是面种。这个栏目里朱厘米师傅就有教做面种，并说了叉烧包这类包点是用面种做。不藏私，教得很好。
Error in translation at 3:28 minutes. Chef said in Cantoneae 7g of Baking Powder, but the translation in English posted as "7g of Banking Soda", which is wrong. Big, Big Mistake.
I followed the translation in English, ended up to throw away the dough. It gives a very bad smell.
How much lard?
I did it ,it s so delicious but why my bun turn yellow
Can someone tell me if they have used Chinese bun flour for low gluten flour Or did you use cake flour?
Same, i do some research they same protein content around 8.5%. Bun flour are bleached fine milled flour. You can try add some diastatic malt flour to enhance the taste.
This video is pire bs with the bun recipe. Tried 2time all came out fail and taste awful
I tried Soft as Silk cake flour and it came out whiter and better than the Chinese bao flour. It never cracks open unless you cut some slits in it.
I like "Peppers" baked Tim Ho Wan style char siu buns.
個人完全按照配方做。太甜太鹹了。我會減50gram 糖
師傅，我除了沒放豬油都跟步驟做但還是不開口？而且蒸熟還變了黃色🙇🏻♀️為什麼？但味道很好👍
秘密都没完全拍出来
一定要麵種才爆口！
At 03:27 it's baking powder NOT baking soda. Otherwise the bun will come out yellow and smell/taste alkaline because pH of the bun gets too alkaline.
Oh is it really baking powder?😩 I made it baking soda right now.How I do this ....😢
In their video they sub with baking soda😖
@@tracyaein2548 did you get yellowish and alkaline-smell bun?
Of coure ☹️ I just threw it into the shit can🙁
@@tracyaein2548 Haha me too. Did you try it again with baking powder, does it work?
If you used baking soda don't throw it away , remove the filling and reuse it with baking powder in your dough instead . Remake the dough. It is cheaper to remake dough then remake filling.
Where is d written recipe? Where can we find it
Finally Chinese that sounds familiar to me...😉 I am not from Chinese descente just grew up with several Cantonese friends
Sifu ,if no lard what oil can we subsitute with
Butter, or coconut oil stored in refrigerator
I use olive oil
I used vegetable shortening instead of lard.