Thanks for the recipe. I live in north of Scotland and the Chinese store is tiny so couldn’t get ammonia powder. I substituted the ammonia powder with half/half baking powder/soda of bicarbonate and it worked out great!
很好吃啊！very tasty , I made this today and it reminded me of HK . Topping was crispy and the bun was soft. Spraying the rising bun is totally recommend to keep the bun moist. I didn’t have ammonia bicarbonate so I substituted it with baking powder it worked fine! Thank you for your recipe.
張媽媽 我平時也有自己整菠蘿包; 我覺得整菠蘿包十分複雜花很多時間 。 我參考你的video， 見你分割完沒有讓麵糰鬆弛就整形， 是否這個步驟不需要? 我用機器打麵團也需要十分鐘以上的時間， 然後麵團才可以拉出薄膜; 但是你用手搓， 兩次加起來也是十分鐘， 真是了不得! 還有麵團在第一次發酵之後我見你是將他按扁然後捲起, 這個很特別。。。 我下次整菠蘿包會跟著你的全程做一次 看看是否會省些時間 。i have learned something new from your video. Thank you for the tips!
@@mamacheung I have tried your recipe yesterday. The dough turned out quite wet and I had to add flour. I used only half of the water. I watched your video again and figured the one egg you listed with other dough ingredients is not meant to be used for the dough. It is used towards the end. (I remember someone else on you recipe page asked about the egg...) No wonder it took long for the dough to come together. However, the pineapple bun still turned out very good, tasty and moist. For sure next time they will be perfect when I omit either the egg or the water.
Made it today and it was absolutely delicious - light and fluffy, not too sweet. Whole family enjoyed it 😍 Thank you for the wonderful recipe Mama Cheung ♡♡♡
Hello Mama Cheung! Thank you for this recipe! I have tried this recipe out and the buns turned out great! The only struggle I´m having is that the buns get really flat after I´ve baked them. What can I do to prevent this from happening?
Tried the recipe it’s perfect my buns came out delicious the only ingredient I didn’t use was the food grade ammonia bicarbonate. Without this ingredient the buns were still very 😋😋😋
Hi mama cheung, some receipe suggest using cake flour for the topping and i did try it its no crispy result at all..also when cook the dough was good but the topping melted very quick, any advice?
Hi, thanks for the recipe. i made this today following your instruction, but the crust when I made it is very hard. Is there anything I can add to make the crust crispy but not as hard?
从3月开始自肃在家，2个月一家人都出不得们，齐心协力烘出了蛋挞，擀出了面条，炸出了油条，烤出了松饼，看了您的视频以后又吃上了老婆饼和菠萝包。今年是回不了家了，能吃到这些感觉真好，非常感谢您！
你好👋現在的情況真是要遵守勸介，自律地在家防役，做些自己喜歡的食物，又可解悶之餘又有美食！都可以輕鬆地渡過的！謝謝你的支持呀😊👍💕
Thanks for the recipe. I live in north of Scotland and the Chinese store is tiny so couldn’t get ammonia powder. I substituted the ammonia powder with half/half baking powder/soda of bicarbonate and it worked out great!
张妈妈，你的菠萝包配方很容易做，我试做过几次都很成功。包很松软皮很酥脆我没有加臭粉入去一样好吃😋。我老公超级钟意吃，你真棒👍👍。谢谢你！
昨天照做這個港式波蘿包。嘩！跟在店買的一樣👍👍非常好食，內軟外（翠）。我只在包皮的材料用了baking powder 來替代嗅粉（因在加拿大不知那裡有賣)。我立刻把我的制成品照片和video share 出去我的朋友圈，個個都話要試。多謝你 CHEF Mama Cheung🙏
謝謝支持和鼓勵！希望他們都多多支持和訂閱我的頻道！：）
Mama Cheung 真利害！乜都識整！解釋又長細，recipe 又準確！Thank you!
Francis Decoco 你好！都是想同大家一齊分享食譜，所以食材分量是準確，讓大家都容易掌握，謝謝支持和收看😊
Francis Decoco 110v電壓應該是幾度？
張媽媽，我今天試做菠蘿飽，好容易做，唔難。感謝你的分享、講解清晰。
你好👋謝謝欣賞和支持😊👍💕
張媽媽是我哋嘅香港媽媽。您的作品都散發著濃濃的香港家庭味道，謝謝您！
你好👋謝謝你的美言和支持😊👍💕
好正！好正！好正! 講三次因為真係好好食！我用張媽媽呢個recipe整咗三次，次次都好成功，麵包好軟又有彈性，真係好好食，我老公食到停唔到😂。呢個recipe仲可以整腸仔包，火腿包，一樣好好食。
好好啊！謝謝支持。麵包好軟。我經常做啊！：）
心血來潮想食菠蘿包，跟妳嘅食譜，好正 !👍
你好👋謝謝支持👍😊❤️
好喜欢你的屏道。你的食谱都work也不难跟住做！好开心。
謝謝你的支持和鼓勵。請分享我的頻道給你的家人和朋友，及訂閱我的免費頻道。
很好吃啊！very tasty , I made this today and it reminded me of HK . Topping was crispy and the bun was soft. Spraying the rising bun is totally recommend to keep the bun moist. I didn’t have ammonia bicarbonate so I substituted it with baking powder it worked fine! Thank you for your recipe.
Sounds great! Thanks very much for trying out my recipe. Please try out my other recipes too!
老师，我喜欢吃，改天试试做，谢谢你，示范。
再看一次張媽媽的菠蘿包👍👍多謝🙏分享😻🌹
👍thank you for sharing recipes all of them ❤️
You are welcome and thank you for your support 👍😊❤️
一口气做了2sets，16粒，没有臭粉。。。家人直说可以开店卖面包了。多谢你， @mamacheung 师傅 。。正啊😍😍😍
你好👋不用氣！家人吃得開心，自己都更開心喱！謝謝支持😊👍💕
没臭粉ok ??
多谢 张妈妈 我住在德国根本没有看到过菠萝包 好多年没吃过啦❤️❤️❤️
你好👋hereistlili：那麼請快試做這個菠蘿包食譜，一定不會令你失望的！謝謝支持👍😊❤️
MamaCheung, 你做的菠萝包好靓，睇到我流口水🤤，谢谢你！
謝謝，請試試！：）
謝謝張媽媽細心指導👍👍👍
你好👋客氣！謝謝支持👍😊❤️
I miss all the foods in Hongkong! Especially the dimsum. Hmmmm! Yummy!!! 👍👍👍
haha。 Please try my recipes at home！：）
張媽媽 我平時也有自己整菠蘿包; 我覺得整菠蘿包十分複雜花很多時間 。 我參考你的video， 見你分割完沒有讓麵糰鬆弛就整形， 是否這個步驟不需要? 我用機器打麵團也需要十分鐘以上的時間， 然後麵團才可以拉出薄膜; 但是你用手搓， 兩次加起來也是十分鐘， 真是了不得! 還有麵團在第一次發酵之後我見你是將他按扁然後捲起, 這個很特別。。。 我下次整菠蘿包會跟著你的全程做一次 看看是否會省些時間 。i have learned something new from your video. Thank you for the tips!
你好👋歡迎參考我的食譜！謝謝支持！祝你身體健康😊👍❤️
@@mamacheung I have tried your recipe yesterday. The dough turned out quite wet and I had to add flour. I used only half of the water. I watched your video again and figured the one egg you listed with other dough ingredients is not meant to be used for the dough. It is used towards the end. (I remember someone else on you recipe page asked about the egg...) No wonder it took long for the dough to come together. However, the pineapple bun still turned out very good, tasty and moist. For sure next time they will be perfect when I omit either the egg or the water.
如果我有個成日整好野食既媽媽就好了。一定😋😋😋
fred tang 你好！想食美食，不一定要媽媽做，自己也能做到的，有時間自己試試做，也是一種樂趣啊！多謝收看😊
靚靚菠蘿包, thank you 張媽媽指教 😊❤️
Zoe Cheung 你好！不用客氣！有空請做來試試啊！多謝收👀😊
用泡打粉代替臭粉步骤和分量一样吗？
見到都想食呀！ 住在雪梨但起碼七個月沒有食了。 你做這個也令我想起日本的melon bun。 謝謝分享你吃和做的喜悅。
Gloria Tam 雪梨有得買呀，有d 都ok 好食
Gloria Tam 你好！謝謝支持和收看😊
elle wong 你好！謝謝支持和收看😊
支持本家的張媽媽👍👍
謝謝支持Winnie！請試試我的食譜！
謝謝張媽媽的詳細解釋做法。一定要試做！😊
你好👋謝謝支持😊👍💕
Made it today and it was absolutely delicious - light and fluffy, not too sweet. Whole family enjoyed it 😍 Thank you for the wonderful recipe Mama Cheung ♡♡♡
Hello 👋 you are welcome and thank you for your support 👍😊❤️
請問冇臭粉可唔可以用其他代替😄
張媽媽
找不到臭粉 唔落 可不可以嗎? 做到 菠蘿包 皮餡料 鬆化🙏
@@saulinkwan4811 你好👋如果不放臭粉，可能沒有那麼鬆脆，但口感都不錯嘅！謝謝支持👍😊❤️
好的謝謝妳@@mamacheung
多谢你mama Cheung! 解释得好清楚。 我是马来西亚。好中意你个节目!! 🖒🖒🖒👍👍👍
马来西亚朋友你好。謝謝你的支持！
melody leong 耳塞一样得利斯搜
Mama Cheung 好啦
多謝你 你的方法好容易，我做好食緊添！👍👍👍
Wendy Szeto 你好！謝謝支持😊👍
亚姨，你做得好靓，我在外国不知怎买吉士粉及臭粉可以不放吗？
你好👋吉士粉外國超市有售的，他們會加入糕點或做吉士醬來伴食物的，但不喜歡可以不用，祇是給包加些蛋黃顏色和香味，臭粉可以用蘇打食粉替代，謝謝支持😊👍💕
Hi mama cheung 為何我做的跟全步驟和份量，做出來飽內的心不鬆化？？心急救教，多謝！
我都係
嘩！Mama Cheung好專業！直頭可以新鮮出爐拎去賣啦！脹卜卜外脆內軟一定好味😋🍍
LEAF EVANS 小鹿 你好！真是港式麵包的口感，有時間請試試！😊
LEAF EVANS 小鹿 我
LEAF EVANSi
睇完真系好脆好好吃😋臭粉在哪里买
GamingWithSkylar and Cookie 一般烘焙店有售，外國朋友可在唐人超市都可以買到，謝謝支持😊
張媽媽我想請問您,你的80g的蛋已打散,沒有放進哪個菠蘿底裡面的？🙏🙏😄
張媽媽:你好!請問是用那種奶粉才對?謝謝!
Hello Mama Cheung! Thank you for this recipe! I have tried this recipe out and the buns turned out great! The only struggle I´m having is that the buns get really flat after I´ve baked them. What can I do to prevent this from happening?
I wish to maintain the height of the buns, just like yours!
老師傅都退休, 倫敦唐人街都買不到好吃的菠蘿包, 反而日本人有, 但都不是香港風味. 謝謝你
sabrina fung 你好！倫敦唐人街賣港式飽㸃不便宜，每個要£1，如果自己識做便可吃過夠了，謝謝收看😊
好彩我不特別喜歡吃唐人糕點,但喜歡做,菠蘿包,雞尾包、花生酥之類,朋友也跟我訂。😊
张妈妈西点也会做，太棒了！
你好👋這個食譜不難做！謝謝支持👍😊❤️
Thank you very much,
So wonderful!
You are welcome and happy New Year👍🥳
Looks super yummy!
Tried the recipe it’s perfect my buns came out delicious the only ingredient I didn’t use was the food grade ammonia bicarbonate. Without this ingredient the buns were still very 😋😋😋
Lily To Hello Thank you for like my recipe😊👍
I couldn’t buy ammonia bicarbonate, so I used baking powder instead.
Hi mama cheung, some receipe suggest using cake flour for the topping and i did try it its no crispy result at all..also when cook the dough was good but the topping melted very quick, any advice?
Kathy Cool both cake flour and all purpose flour are good for the topping.please follow my video step by step and it should come out alright 😊
Thank you for sharing! It seems like quite easy to make, I ll definitely try your recipe!
Please do! Hope you like the recipe
張媽媽你好，我已跟你的步驟做法式焗長棒包。很正。謝謝你。我今天焗菠蘿包。賣相很正。但整個包很重和包內發得不好。像一層一層不夠鬆。請指點我和回覆應如何處理。謝謝你。
你好👋照你所講，酵母和粉的比例對嗎？同時發的時間夠嗎？都係失敗原因，下次再做在最後一次膨發過程完成後，（大約個半鐘至二小時左右，面糰有2大)用手指從面糰中間插入，如果沒有回縮，表示已經發好了，這樣測試會妥當些！努力💪加油😊👍💕
張媽媽廚房Mama Cheung 謝謝你的回覆。上次焗法國長棒一次便成功很開心。
我會再試做菠蘿包，希望下次成功。💪🙏
謝謝你的詳細解釋。臭粉在那裡買?不用可以嗎?有代替品嗎？
Samantha Yang 你好！臭粉的學名是碳酸輕氨，呈白色的粉未狀態，是化學膨大劑其中的一種，因有氨臭的味，所以又稱為臭粉，由於膨鬆效果顯著，所以常被作西式或中式飽點的膨鬆劑，如菠蘿包皮，中式义燒包皮等，中式义燒包皮頂的開口笑，都是有臭粉的效果。多謝支持和收看😊
Samantha Yang 可以在烘焙店買到，或用泡打粉代替，但酥脆度會差少少😊
謝謝 張媽媽廚房❤
港式菠蘿包好吃😋
@@wia1958 你好👋不用客氣！謝謝支持👍😊❤️
哇…太厲害了😋 已訂閱👍
你好👋謝謝支持😊👍💕
好正吖
mama Cheung are so friendly。 I like。
Thanks for your support!
Hi, thanks for the recipe. i made this today following your instruction, but the crust when I made it is very hard. Is there anything I can add to make the crust crispy but not as hard?
Thanks for recipe mom...
Thanks for watching. Please try making some at home and share my recipe to your friends and family !:)
I love this ❤️
Great! Please try this recipe at home and I hope it worked well for you too!
Is it easy to make? I want to try but I’m scared it will burn
文字食谱中麵團有一隻蛋,請問是何時放呢?
请问为什么要加 baking soda是不是一可以酥脆是吗？
Your recipes always work thank you👍👍👍
Thank you for your support 😁💕
Hello Mama Cheung
Love your cooking.
Not sure about this soft flour. Is it just plain flour or flour 00 grade.?
hard flour is bread flour and soft flour is cake flour. hope this helps!
请问菠萝包配方里面有写 一粒鸡蛋 但视频中是没有加到？那是可以不要加鸡蛋也是可以对吗？
張媽媽，有冇做過貝果包（bagel)？可以示範下嗎？我而家都想試做啲麵包，貝果包好似好複雜
你好👋未做過，會試試的。好呀！一齊做麵包啦！謝謝支持😊👍💕
张妈妈您好呀～请问可不可以不放臭粉呀？谢谢～😁
你好👋不放臭粉的話，將它的份量由蘇打食物代替吧！謝謝支持😊👍❤️
@@mamacheung 好呀～谢谢张妈妈❤️
May I know what is strong flour and soft flour ? I wanna try this recipe cos it's one of my favourite.Your recipe works for me all the time .TQ.
strong flour is bread flour, soft flour is cake flour
請問奶粉可不可以用牛奶代替?
What do I do with the egg? it's listed in the bread Ingredients but never used in the video.
Hello 👋 sorry! I forgot to add it, you should add into the flour before to make the dough ,thank you for your support 😊👍💕
I do have the same question 😅
无奶粉，用牛奶代替得唔得啊？
勁呀，連麵包都做埋，而且仲整得咁靚
Morgan AMG 你好！謝謝讚賞和鼓勵😊
張媽媽，我在英國買唔到臭粉及吉士粉，有冇其他材料代替？
你好👋臭粉我在英國的泗和行買的，吉士粉英超市有售！謝謝支持👍😊❤️
@@mamacheung 我呢邊幾間超市都沒買上述兩隻粉，基本上連低筋麵粉也沒有，只有plain flour及self raising flour作代替。
Made it 3 times. It’s amazing 😋😋😋 thank you
Hi 👋 Thank you for your support 👍👍👍😊❤️
Tanks
Tanks for watching. Hope you like it
你真係有精神！ 我放緊暑假咩都冇做，我好悶！
請試試我頻道其他食譜！：）
我好钟意跟你学整野食，好快又到中秋节啦，教下我哋整冰皮月饼啊！
謝謝。請留意我的頻道！：）
好正呀！ 係屋企都整到咁靚嘅菠蘿包！👍🏻
請試試！：）
very good
thanks very much for your support!
多謝張媽媽、我照做了、非常好👍！可惜我不用Facebook 否則發照片給你看！
用猪油代替牛油可以嗎？味道是否會更加地道?
张妈妈，好！如果不加臭粉是否会影响呢？
你好👋臭粉是種膨發劑！可令食材鬆發，它比小蘇打（蘇打食粉）較鬆發和不會影響食材原有顏色！如果不想加臭粉，可用小蘇打代替！謝謝支持👍😊❤️
多多
多谢回复
Mama Chung 如果我用面包机做那么汤种要几时才加进去呢？
香港人神聖嘅波蘿包呀!!!!! 好想食呀…… 蛋撻，奶茶，波蘿包，魚蛋，腸粉，牛什(流緊口水……)數之不盡，觸不到的美食，我哋喺外國真係當佢神咁拜……香港人真係身在福中不知福呀
做人只是為了食蛋撻，奶茶，波蘿包，魚蛋，腸粉，牛什嗎? 做香港人咁幸福..那你為什麼要移民? 無錯..有資格移民的..在香港也可算是非一般低下層市民了..哈哈!
Kyle C 你好！傳統美食，真是人人喜愛的，難以忘懷啊！😊
Albert Chiu 你好！傳統美食，無論平民百性或是髙官貴族，都難逃被它吸引著，謝謝收看😊
Albert Chiu 我移民係因為我細個我老豆有先見之名，借到周身債都要將我送去外國，你都可以架，救唔到自己都可以救下一代。我做嘢做到好攰嘅時候，有個波蘿包食下，我好開心好滿足架喇，幸福其實可以好簡單，知足常樂啦香港人
人都是鍾意到更好地方生活，就算只鍾意魚蛋菠蘿包都系自由。而且從前可能移民到香港是因為香港好，現在變得不好了，移民正常。而且香港變得不好了又唔系因為香港人自己。可能你覺得自己高貴，我在美國覺得最想念的就算燒鵝，菠蘿包，蛇羹
師傅 ，你量的300高筋粉怎量法呢？因普通麵粉和高筋粉，所知分量量法有所不同。因直接量300g 幾次，也不成功，裡面不鬆化。
這次量是以高筋粉量法 2 1/2 cup.看做出來怎樣？請指教。
300 g 高筋粉我用 2 1/2 cup.
請問Mama 兩次揉麵團 都只需要五分鐘左右嗎??
需要揉到可以拉成薄膜嗎??
因為我照著做 麵包烤出來有點硬
陳昶睿 你好！可能你揉麵手法不正確，是要粉糰推出去逺些，似洗衣手法，然後將它叠回來，又推出去，要看到有麵糰的筋性出現，才是正確手法，你試試第一次搓十二分鐘，第二次搓5分鐘，記著最重要是搓的手法，至於成薄膜這㑹叧你覺得很難，依照我方法試試，都會做出好吃包子來，因我每天早餐的麵包，都是自己用手搓出來的，多謝支持和收看😊
Mama Cheung 喔喔??原來是這樣 因為我都是在盆裡揉的 我下次再試試看 我想會那麼硬 應該就是因為揉麵沒有揉好
媽媽中午好 我揉麵手法改變後 已經有改善麵包的軟硬度了
但是還有另一個問題是
第二次發酵分割完後(有發到切割完8分 每份67或68g)
在第三次發酵 就無法發酵的很成功(就是沒辦法發的像影片裏面那麼大)
且只要輕輕一碰就會乾癟掉 這有可能是什麼原因造成呢??
陳昶睿 你所說是最後造型那部份發酵，要在不透風的空間發酵，否則皮面被風硬了便發不起，同時亦不能觸碰它，否則㑹蹋下，便全功盡廢了，有個貼士給你，就是在包面嘖少少水，那樣包面便會保持濕潤，但不能多噴，試試這個方法吖😊
Mama Cheung 好的 我下回試試看!!看造型這部分發酵 在發完不碰觸它的情況下進烤箱是否會發的比較大 這部分果然還是要靠經驗指導!!謝謝媽媽!!
佩服，佩服！勁
謝謝讚賞！
張媽媽，冇臭粉可用甚麼粉代替？
發麵團要甚麼温度？
baking powder!
點解要加臭粉？唔洗加豬油？
嘩～心思思想試做😋
Summer001 你好！有時間試試做，好有成功感㗎！多謝支持和收看😊
Mama, how do you mix to get the custard powder?
Is it the custard powder to make pudding in store bought?
Thank you.
一定要臭粉嗎？唔用得唔得呢？
你好👋無臭粉可以唔用，用蘇打粉代替都可以啲！謝謝支持👍😊❤️
@@mamacheung 多謝張媽媽😊
请问如果没有amonia粉h和没有custard粉可以做吗?
I LOVE PINEAPPLE BUNS!!!!! Thanks for the recipe i hope to try it!
Hello 👋 thank you for your support 😊👍💕
Hi mama Cheung. I hope you make liu sha bao.
請問有關菠蘿飽皮的做法有何秘訣，我照妳影片的做法，做了两次，都不成功，皮面沒有菠蘿的凹凸裂紋，而是很平滑，像似墨西哥飽的皮面，請問是什麼原因？
你好👋請依足份量做一定沒問題的，看清楚明白了解才開始做，一定成功的，謝謝支持😊👍💕
Hi I live in US and I love all your recipes just wonder if you can show us how to make HK style curry chicken
Hi。Thanks for your suggestion, will give it a go.
師傅。所知普通麵粉 1 cup = 128 g 如高筋粉( bread flour ) 1 cup = 136 g ，我應該用那種量法呢？？
試多次用普通300g 也不見效。:-(
張媽好，我想問做波羅飽啲皮唔放 臭粉可以嗎？
你好👋可以嘅！用蘇打食粉代替它的份量便可！謝謝支持😊👍💕
@@mamacheung好，我試吓整謝謝🙏👌😆
張媽媽 妳個杯係奶茶定咖啡呀？ 你真係超級 喜愛烹飪 上次嗰個薩其瑪 已經覺得你超級勁 今次呢個菠蘿包 真係整得好靚好靚 超級讚
你好！我較喜愛奶茶☕️，而且習慣不加糖，謝謝讃賞和支持😊👍
請問唔落臭粉可以嗎？在英國買唔到
helen choi 你好！英國可以在泗和行買到，唔想落臭粉，可用泡打粉替代，但效果較差少少😊
可在榮業行買到，一百克一包。本人也用來做菠蘿飽的。明天又做啦(≧∇≦)
張媽媽你好，請問臭粉係唔係一定需要？因為我買唔到 🙇🏻♀️
你好👋真係買唔到，用蘇打食粉代替它的份量吧！謝謝支持😊👍💕
你教煮的方法很容易明，對我這種不太懂煮的C奶，很有用，謝謝你😊
请问张妈妈，在哪里买到臭臭粉？本人在美国，也没看过有臭臭粉。很想学你整菠萝包。
你好👋嗅粉另外名稱是阿蒙尼亞粉，如果買不到便用蘇打食粉代替吧！謝謝支持😊👍💕
谢谢张妈妈
Can I use stand mixer to make the dough?
Hi Peggy. Using a stand mixer to make the dough is even better 👍 Thank you for your support 😊
@@mamacheung so I will use the dough hook attachment and how long do I mix for? Thanks
Why did you add custard powder in the bread? I looked at other recipes and none of them uses it?
張媽媽 点解 酥皮 唔加入吸乾水份的菠蘿碎呢 ?
你好👋港式的菠蘿包🈚️乾菠蘿碎的！你喜歡可以加入的！謝謝支持👍😊❤️
@@mamacheung
收乾水份唔係代表乾淨淨，用壓碎乾身的鲜或罐头菠蘿
容易混和酥皮成份，港式飽餅店對此步骤早以偷功减料 免了
何不推介加入菠蘿碎更為香口 ？也免人話说菠蘿飽無菠蘿嘅 !