Thank you for teaching all these recipes to us. I worked in a dimsum restaurant a long time ago. Whenever I asked the dimsum chef how something was made or what were the ingredients, all I got was "it's a secret". Thanks again, dimsum is an art & your willingness to share is very generous.
I made this today, it’s excellent. I don’t have lard, but used butter and coconut oil mix. Turned out very flaky. Also, I used 1/2 of an egg to each piece, trimming off some egg white, it fit fine.
Hi papa Fung! Thank you for making these videos with English subs- i know Cantonese but it makes it much easier to follow. Your recipes are very easy and delicious!
so love, love 皮蛋. will definitely try but will skip the lotus paste part as i have been using a commercial one which is low sugar and very good for my 蛋黃蓮蓉酥. thx again.
Ideally you would want sthg that isn’t sweet to contrast the sweet flavour of the lotus seed paste. I think salted duck egg yolks would be a great alternative, or perhaps pork floss ?
Hi Papa Fung's, I'm making puff pastry yesterday. I made same with recipe that you wrote but the next day the skin is very hard. I'm not use lard but with white butter and very much oil on the pan.please correct me,thanks .🙏
Hello, for puff pastry, you need to use lard instead of butter because butter will cause it to be very oily and the texture will not be flaky. Lard allows it to be flaky and won't be as oily. I hope that helps.
Thank you for teaching all these recipes to us. I worked in a dimsum restaurant a long time ago. Whenever I asked the dimsum chef how something was made or what were the ingredients, all I got was "it's a secret". Thanks again, dimsum is an art & your willingness to share is very generous.
No problem! Please try out the recipes and let me know how it goes!
I made this today, it’s excellent. I don’t have lard, but used butter and coconut oil mix. Turned out very flaky. Also, I used 1/2 of an egg to each piece, trimming off some egg white, it fit fine.
Hi papa Fung! Thank you for making these videos with English subs- i know Cantonese but it makes it much easier to follow. Your recipes are very easy and delicious!
Thanks ! 😊
超懷念的皮蛋酥！謝謝您的分享。
好極了！有你支持！
勁，自己整蓮蓉！
疫情影響，隣近餅舖巳經唔賣皮蛋酥了，今日學做，久違了的味道回來了，非常感謝你的示範同份量説明！
非常高興你的成功，多謝你的支持。
@@PapaFungsKitchen
收到你的回覆真好！你四個月冇上載影片，我正在擔心呢！
很詳細的說明，非常好的方法，雖然我老頭子76高齡，仍然不禁心動，想學師父的方法，製造成功，非常謝謝。
你令我好感動😹，繼續加油💪，謝謝你的支持。
Beautiful recipe ! Great work
Thanks!
Papa Fung, 如果唔介意分享嘅話，會唔會考慮出啲講解技巧同手勢嘅影片？例如油皮同水皮混合嘅原理，同6:10分麵團嘅手勢. 感覺呢啲都係啲港式/中式整餅特有嘅技巧，但係都冇乜人有講解過. Always thankful for the recipe videos!
先多謝你的支持，讓我考慮如何影和怎樣表達，給我些少時間安排。
多謝分享，好鍾意食皮蛋酥，但係網上食譜真係唔多
謝謝你
so love, love 皮蛋. will definitely try but will skip the lotus paste part as i have been using a commercial one which is low sugar and very good for my 蛋黃蓮蓉酥. thx again.
Nice, let me know how it goes
Woww 😍😍😍😋😋👍🙏
☺️☺️☺️☺️
Love your recipe! When you have time could you share one on 麻团
需要時間安排，謝謝你的支持。
蓮子可以用壓力鍋加水煮，速度更快。
你説得對，謝謝你的提議。
Is this the century egg puff pastry that was mentioned on Moonlight Resonance? Pay Dan sow
I never seen that show, but this is a pretty traditional ‘pay dan so’ you would get at dim sum. I hope that helps
Hi Papa Fung's, I don't like century egg do you have recipe chocolate filling? Thank you, stay healthy.🙏🙏
🙏🙏🙏🙏
I’m not sure if there are any dim sum with chocolate filling, will have to figure it out
I don't like century egg I think with filling chocolate yummy also😃thanks. 🙏🙏
Ideally you would want sthg that isn’t sweet to contrast the sweet flavour of the lotus seed paste. I think salted duck egg yolks would be a great alternative, or perhaps pork floss ?
OK, I will try with salty egg yolk .thank you so much 🙏stay healthy 🙏😃
Hi Papa Fung's, I'm making puff pastry yesterday. I made same with recipe that you wrote but the next day the skin is very hard. I'm not use lard but with white butter and very much oil on the pan.please correct me,thanks .🙏
Hello, for puff pastry, you need to use lard instead of butter because butter will cause it to be very oily and the texture will not be flaky. Lard allows it to be flaky and won't be as oily. I hope that helps.
@@PapaFungsKitchen ok, I will try again with lard next time. Thank you 🙏
@@elsrypramasurya2745 Vegetable shortening will be good enough, if I am not wrong, lard is pork fat?
師父,請問開皮時,灑上台上是用什麽粉呀？
是低筋麵粉。
多謝師傅！