Thank you Leo Lee and Pui Bui Shin has translate the recipe to English. I'm really appreciate who is share all the knowledge to everybody all the world. Thank again.
Excited every time I get notification from food video of this chef. He’s so passionate abt his skill n always great step by step instructions. Even for one who has little or no Mandarin comprehension.👍
WOW, this man not only show and explain how to cook, he also show and explain the technique. He is really passionate about his food, well after sooooo many years of experience he has to be an entrepreneur.
excellent vid presentation -- very thorough, clear, calm, relaxing and enjoyable to watch. I like the fact that you explained the rationales behind the steps as to "why you do what you do". The only missing here is the written recipe on your description. I couldn't find it, unless you wrote it somewhere. This will ensure a better viewership. Good job!!!😉
how did I just find this channel? *cries* after failing my steamed custard bun, I was directed here by other website and I couldn't be thankful enough. will make this recipe this week, thank you
Very professional! Just like a magician. It would be even better if measurement of ingredients is provided. Thank you very much, I did enjoy watching it very much!
@sabrina, in the video he does not mention the grams of every ingredients. Would you like to share how we can find the detail of recipes?. Thx before hands
Very nice informative video. The chef is very professional. I learned a lot from this video. Only that I hope they supply the recipe in english version
Thank you for the English subtitles. So much appreciated and easy for me to following your method of kneading the dough. Love the Peach pastry video. They're so pretty and cute. It looks easy enough and inspiring me to make them for my ancestors anniversary. More video please.
我好喜欢这个大师傅教的课，很详细不藏私，斯斯文文的，真好！
Extraordinary instructional video!! Please share an English version of the recipe.
师傅太厉害啦！教的认真，详细、耐心、全面，这是我看过最好的做吃的视频，感谢师傅，加油!
Thank you Leo Lee and Pui Bui Shin has translate the recipe to English. I'm really appreciate who is share all the knowledge to everybody all the world. Thank again.
Where is the translated recipe?
哇这个师傅好厉害呀！这回知道怎么做包子了，开心！
給朱老師一个贊👍，他所做的視頻讓人看了，簡單明瞭又沒有廢話。
师傅讲话莫名好玩感觉也超级娴熟，喜欢这个师傅！
我最喜歡就是這包子，第一次學做就看到朱師傅的教材，所以一做就成功~謝謝~！
听师傅的讲解很仔细，又没有半句多余的话。碾压蛋黄，揉面几下就表现了专业，好视频
認同
很專业的一个师傅,讲解清晰,容易明白.
Excited every time I get notification from food video of this chef. He’s so passionate abt his skill n always great step by step instructions. Even for one who has little or no Mandarin comprehension.👍
溫暖了人家的胃,更溫暖了人家的心! 真讚!
喜歡看朱大師教學，口條清楚簡單操作，真的好專業
超愛吃流沙包 先收起這條片咯 感謝無私分享 同埋要一讚師傅講說話乾淨俐落
師父教得非常到位 能夠容易明白 好開心能夠睇到你的分享 謝謝你！👍🙏
硬了一点啊師父,不够滑嫩,只有湛江師父做出來的才叫做,真的棒
师傅，您太厉害了没人超越,解释非常清楚喜欢看你的视频。谢谢您的大爱无私分享
WOW, this man not only show and explain how to cook, he also show and explain the technique. He is really passionate about his food, well after sooooo many years of experience he has to be an entrepreneur.
這師傅不藏私，句句都是重點。👍
老師教的深得我心！造福人群 有意義 又溫暖人心 超療癒！
之前看了其他视频，再来看这个大哥的，确实讲得仔细，而且一边讲解一边还有其他技巧，不错不错！
是看過解釋最專業、最拿到重點的老師、謝謝分享。
真赞！老师讲得很细，受益匪浅
非常好👍之前看过这位大师傅的老婆饼视频就跟着做了，做的很成功。家里人都爱吃。真🉐️好感谢分享。喜欢老婆饼的朋友们也可以试试看。
这位师傅的教学講解制作法非常细心·而且容易明白所有的制作过程·😘😘👍👍
真是很好的师傅 希望看到更多你的视频
不愧是国宝级大師，受益良多。谢谢
这是这个频道看到的讲解最细致认真能让人学到知识的师傅。给您点赞！
老师傅很有耐心的讲解很有诚意的视频感恩
謝謝師傅加上了份量，使我們初學者更能掌握做好飽子，謝謝你。
师傅的教学特别仔细，看了很多厨艺视频都没他好。师傅教的绉纱馄饨看了好几次，看着都是享受！
師傅，學著你做了麵團👍餡是麻蓉😋謝謝教導分享。
朱师傅不愧是上海老师傅，可可爱爱，嫁给这种男人，聂节古了覅特吾心哦！
師傅講得很仔細。謝謝了。
邊part 仔細，一直沒講份量 ，真係學到？
@@makotolam 你真的有用心去學的話就知道最後有完整的用量。
這位師傅的說話方式有趣 自信 簡潔 超可愛的 看了開心
Lui sha bao is my favourite. Can I have the recipe in English. Nice cooking demo. Thanks
謝謝你，師父
講解得非常詳細，精短，真是受益不淺!
看到這麼好看的沙包，都流口水了！
excellent vid presentation -- very thorough, clear, calm, relaxing and enjoyable to watch. I like the fact that you explained the rationales behind the steps as to "why you do what you do". The only missing here is the written recipe on your description. I couldn't find it, unless you wrote it somewhere. This will ensure a better viewership. Good job!!!😉
Thank you for sharing the recipe with such detailed step by step explanation video. like it a lot
這位師傅的知識教學全面~讚喔~希望師傅可以教一教肉包，不知道是不是也可以這樣包
师傅非常的专业
師傅功力深厚, 厲害👍
看到流沙包先按讚
哇，老师好棒，教学清晰、易懂，学生受益非浅啊。谢谢老师！
師父功力超強~~讚~~~
受益良多，好棒的師傅，感謝了！
一听就是上海师傅😄 讲的不拖泥带水 专业 是我喜欢的风格
看老师傅做就是不一样，讲解详细，头头是道，每个步骤都解释得一丝不苟。
感恩翻到这个视频，老师教的太专业了
这个看面皮的部分应该也能做出好吃的松仁豆沙包。谢谢老师了
真是地道的点心师傅，不但解说食物，还教你手法
謝謝老師仔細的講解，我一定要學會做這個流沙包。
不加泡打粉，把酵母和水靜放10分鐘可以嗎？
讲解到位，手艺一流，谢谢无私的分享。
前天做了非常成功，比二次发酵的包子更细致有弹性，赞
恭喜成功，不過我做的餡怎麼不流动呢？全是凝固的沙狀！
Cynthia Wong 适量多加一点液体
@@rebekahfu1955 謝謝回復，意思是要比師傅這個比例再多些液體？蒸的時間是8分鐘？
@@rebekahfu1955 我看別的視頻教學有用到吉利丁粉，不知是否會好些，改天試試看！
Cynthia Wong 嗯嗯
这个频道以后多请一些这样的人吧，不要没事儿请什么各种爱好者。往那一站，做饭还没我熟练，看着就着急。这种靠谱的视频多多益善
贊成
楊永青 did not
卖情怀就完事了
修改一下您说的，“多情一些这样的大师傅吧”
Bad recipe
how did I just find this channel? *cries*
after failing my steamed custard bun, I was directed here by other website and I couldn't be thankful enough.
will make this recipe this week, thank you
我刚刚试过这个方子了，不错，有爆浆哦~~~这是我最近试过的几个流沙包内陷配方最成功最runny最爆浆的一个了。建议大家尝试。不过，个人觉得，有点太咸太甜了。我决定明天用2个咸蛋黄+2个鸡蛋黄试试，降低咸度。同时也把糖降到30g。试完汇报。
怎麼做到的？為什麼我做的完全沒有流動！
@@cynthiawong9166 我第一次流动，第二次也没有。这事太随机了😪
@@rosexia799 估計火候的問題！希望有專業人士解答，網上各種製作版本，都不知道哪個才是零失敗秘訣！
請問一定要用棉白糖嗎？
糖是爆漿的關鍵嗎？
師父講得很仔細~
这位才称为大师，对食材满满的爱
師傅講解的很詳細，感謝教學。
好棒！真的好喜欢朱师傅！！！
大师傅讲解的好仔细，喜欢吃流沙包^_^
Very professional! Just like a magician. It would be even better if measurement of ingredients is provided. Thank you very much, I did enjoy watching it very much!
...given, but unfortunately not in English!
面皮:中筋面粉225克，酵母3克，泡打粉3克，糖10克，水120毫升。
流沙馅:熟咸蛋黄3个，熟鸡蛋黄1个，奶粉20克，吉士粉3克，糖40克，黄油35克
邓Sarina 谢谢
课代表！
@sabrina, in the video he does not mention the grams of every ingredients. Would you like to share how we can find the detail of recipes?. Thx before hands
@@tinnyrosa1382 8:36 had show the receipe
怎么是先包了再醒发?包子不是醒发了再包的嘛！
我最愛吃的包子，每次去茶樓飲茶都會點的
多謝師傅詳盡教授。
老师讲得好清楚啊
Very nice informative video. The chef is very professional. I learned a lot from this video. Only that I hope they supply the recipe in english version
這種又會做又會說的師傅是從哪找來的啊？？服服服~~~~~
超喜欢这个师傅的，看N次了！大爱
Thank you for the English subtitles. So much appreciated and easy for me to following your method of kneading the dough. Love the Peach pastry video. They're so pretty and cute. It looks easy enough and inspiring me to make them for my ancestors anniversary. More video please.
谢谢师傅和视频制作者，很棒的视频哦！
谢谢师傅分享，感恩...
解說有步驟，清楚易明，環境衛生👍🤓
这个系列超赞啊，希望朱师傅多讲解一些面点的制作
親手製作你真優秀
講解很清楚，讚👍
這廚師太棒了，教得太仔細了
0
我有照著師父的配方做奶黃麵包，真的很好吃。
南方的白案师傅啊，全部都是细节。超牛
美食台就这个老师讲的好。人也有意思
朱师傅好赞 多请请他，可以的话麻烦他教学叉烧包～～～
黄油可以用椰子油代替吗？ 椰子油的话常温下下会不会凝固了？
非常好！您真是流沙包大师！
超讚!謝謝您的用心~
跪求师傅 其他的youtube视频！
哇！奶黃包，我們全家的最愛，配方、做法很齊全。謝謝老師！
ti na 流沙包，不是奶黄包。 虽然两个我都很爱，不过两个味道是不一样的哦。
师傅我做了两次味道不错👍谢谢 ！有心得😄做好产品可以冰冻，拿出冰箱不要马上去蒸！最好在30度温度蒸笼里让包子解冻发一下！
我也做过两次味道是可以，但是做出来的馅心不够流沙。
要发完再冷冻，还是先冷冻后解冻再发比较好呀？
做多了是，蒸熟后放冰箱冷冻还是，不蒸熟前放冷冻保存？
Anya hehe 他的评论是“做好产品可以冰冻”我想他的意思就是蒸熟后的包子吃不完可以放冰冻冷藏，因为我在国外中国超市和茶楼买的馒头包子都是蒸熟后冰冻后售卖的，希望可以解答你的问题😊
@@tingtingcai2820 感谢您回复谢谢，我试试
我包吉士餡放落饅頭，用溶化落個包度點樣先可以一舊黃色布嘅裏面咁樣呀
好喜欢这个厨房，以后赚好多钱一定要有一个这样子的漂亮大厨房，看这个做流沙包的视频像在看做精品艺术创作，给力
三年了，存夠錢買大廚房了嗎？😊
這樣的師父講解完整工夫完美
谢谢厨师，多好的讲解。
做的真好👍要是能把各個配料用量克數寫出來更好了😀
有哇在 8:35
真是好棒的職人！
Dear master, why there isn't any oil in the dough?
好喜欢看朱先生做面点。
老師你好！為什麼我照你的食譜做法一樣做出來的產品有很多豆皮樣的豆豆。請老師指点一下。
我最喜欢的师傅啊，请问怎么样才可以看到他全部的视频呢？
谢谢老师，用顿悟来形容！谢谢啦！