I made chicken bao with your Chicken Bao Filling [鷄飽餡] recipe. I added 1/4 tsp of chicken powder. It tasted soooo good. Also, I used the leftover filing to make siu mai. It was delicious! Thank you!
I have only found out this channel last week. Love all the videos! So typical of our Hong Kong food. Just love it ! Learn so much from Papa Fung! Thank you!. Have tried egg tarts, Turnip pudding (i have to substitute with vegetarian version), salted egg lotus paste bun --- all turn out perfect. Mind you I have problem with family member intolerant to wheat product. It has always been especially difficult for me but I did experiment with the same bun recipe but with Gluten free flour. Thank you Papa Fung for doing all this to keep our HK food alive!!!
I absolutely LOVE your videos Papa Fung! True skill, impeccable recipes. Can you do a video about steamed veggie bao? I'm not sure what to use for the filling.
I'm in the middle of prepping my sourdough. Wondering what the rationale is for the order of operations in the final dough mixing. Why not simply mix all the final dough ingredients together at once and knead?
This dough relies on the sourdough mixing with the sugar into a melted paste texture first since no water is needed for this dough. If you just combine everything at once, the ingredients will not be evenly combined because there will not be any liquid type of ingredient to bind it together. The paste like texture you get from mixing the sugar and sour dough first is the binding element that helps stick to the flour and create a dough.
You will need the sour dough to sit in room temperature to defrost before use. It should get slightly bigger. Best to let it sit for one night before reusing it
I made chicken bao with your Chicken Bao Filling [鷄飽餡] recipe. I added 1/4 tsp of chicken powder. It tasted soooo good. Also, I used the leftover filing to make siu mai. It was delicious! Thank you!
Thanks for trying out the recipe! Glad you liked it
Thank you so much, Papa Fung. Your recipe is accurate and instructions are easy to follow. Wishing you all the best!
Thanks !
Thank you Papa Fung 💖
Thanks for tuning in
A labor of love. Appreciate the recipe and watching your skill. Bonus that I get to listen to Cantonese while I enjoy the video. Thank you.
Thanks for tuning in!
I have only found out this channel last week. Love all the videos! So typical of our Hong Kong food. Just love it ! Learn so much from Papa Fung! Thank you!. Have tried egg tarts, Turnip pudding (i have to substitute with vegetarian version), salted egg lotus paste bun --- all turn out perfect. Mind you I have problem with family member intolerant to wheat product. It has always been especially difficult for me but I did experiment with the same bun recipe but with Gluten free flour. Thank you Papa Fung for doing all this to keep our HK food alive!!!
Thank you so much for trying so many recipes and enjoying all the food! 😁
Three cheers for Papa Fung! I have been wanting to make this classic bun! Thank you.
Let me know how it goes!
I absolutely LOVE your videos Papa Fung! True skill, impeccable recipes. Can you do a video about steamed veggie bao? I'm not sure what to use for the filling.
A true pro!
Great suggestion, I'll have to figure out how to make a good filling first
師傅你晒功力啫；👍👍👍原來中式點心要這高技巧家庭怎能做到要真的學過師才得，一定貴過街外買
完全冇曬功小嘅意思，只係想將我所知的和大家分享。
@@PapaFungsKitchen 師傅對不起只是當朋友間講笑讃美說話請不要介懷，真的好功夫。（我是行外人一老伯）
OMG! Expert Level! Yeah, love listening to the Cantonese
Thanks!!
Love the skyflakes box
I like it, thanks Papa Fung's 🙏😃
☺️☺️
傳統大包，太感動了😭
😋
謝謝你的分享，我想知道大包的麵糰大約几克，雞仔包的麵糰又是几克?
大包大概180 克
雞包大約50克
@@PapaFungsKitchen 謝謝你的回覆
Don't have left over sour dough. How do I start sour dough?
You can watch how to make a sour dough from my char siu bao recipe.
ua-cam.com/video/rc7MGUaEcac/v-deo.html
冯爸爸，为什么用续种制作，后面的面团低粉用200g不是用210g呢！谢谢。
可能當時用的麵粉受水量不同，所以份量有分別
I'm in the middle of prepping my sourdough. Wondering what the rationale is for the order of operations in the final dough mixing. Why not simply mix all the final dough ingredients together at once and knead?
This dough relies on the sourdough mixing with the sugar into a melted paste texture first since no water is needed for this dough.
If you just combine everything at once, the ingredients will not be evenly combined because there will not be any liquid type of ingredient to bind it together. The paste like texture you get from mixing the sugar and sour dough first is the binding element that helps stick to the flour and create a dough.
Just discovered your channel. Thank you for the recipes
What will happen to the pao if I skipp Ammonia powder?
The bun will not have the signature crack on it. It’s mainly aesthetics
Where I can buy pastry flour please
Grocery stores should have it. Walmart has it as well.
你好。请问制作面种温度不同的情况下静置的时间长短如何调整？
面種最好在27至30度生長。8至10小時便何。
低於26度相信要14小時。也要看它的發起模樣，用手拿起一塊
看它沒有起蜂巢樣。如果沒有。使要放去溫暖的地方用時間再度調整。
@@PapaFungsKitchen 我尝试做了一次，但是我蒸出来的叉烧包它的包体很实心，包体一点都不蓬松，硬硬的重重的，里面还有一股很重的臭粉的味道，是什么原因呢
雞球大包切粒?以前成舊雞肉？
我是將切粒的餡料和一大舊雞肉放在包裏面的。
請問雞腿肉連雞皮還是去雞皮?❤
怎樣留面種？
請參考义燒包視頻。多謝支持
Hi PapaFung, I done with the sourdough fermentation and can I keep in the fridge for later use , can I use it straight from the fridge
You will need the sour dough to sit in room temperature to defrost before use. It should get slightly bigger. Best to let it sit for one night before reusing it
Thank you Papa Fung
這個酸麵糰平時保持在冷凍還是冷藏?
已經不記得上次食雞包仔是什麼時候. 差點忘記有雞包仔的存在😅
也許你自己做岀來試試看。
@@PapaFungsKitchen 我會、 好多謝你
should translate literally sometimes so that the gwei will know that you woke up the starter and fed it breakfast
Next time
It is just TOO MUCH work....... It is ok to do it for fun, otherwise, just buy.
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First!
🙌
OMFG! I remember when everything buns were $1. So good n filling. One of my go to bun, this n good old baked pork bun.
The good old days
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😊