@大C廚房 The BiC Kitchen Very well presented and I'm sure very well explained. But I'm afraid the closed caption translation wasn't up to the task for me who only speaks English. I have a couple of questions. 1. Most of your ingredients are laid out by weight in grams. For example 10 grams of chicken powder and 16 grams of sugar. Surely you don't actually weigh all of these small amounts of wet and dry ingredients? You must use some sort of measuring spoons that go by volume instead of weight? Are these commonly available somewhere in North America, where we usually use teaspoons, tablespoons, and cups? 2. What is "alkaline water", "chen pi", "chen pi liquid", and "da bai pi"??? once again, well presented, thank you for sharing even if I got lost.
![[English Sub] Cantonese Shumai (Siu Mai) | Dim Sum 101](http://i.ytimg.com/vi/TP18-9lbAtg/mqdefault.jpg)
![[English Sub] Cantonese Shumai (Siu Mai) | Dim Sum 101](/img/tr.png)
![【芫荽愛好者必食點心】山竹牛肉球！最重要加埋呢樣？Steamed Beef Balls [Eng Sub]](http://i.ytimg.com/vi/S-whg4iniOE/mqdefault.jpg)
大C師傅👍我上次整完燒賣之後，再接干蒸牛肉😁我屋企人都話好好味😁多謝師傅分享
好漂亮！求更多早茶点心做法！
我用了牛肉芹菜，整出来也不错的
可唔可以唔用鹼水？
妳的廚具很漂亮👍
謝謝大C姐姐，我今晚正做緊你嘅山竹牛肉球，謝謝🙏
無鹼水可以唔用嗎？
What does potato starch do? Thank you very much!
大C：請問唔用肥豬肉，用超市買到嘅lard代替可以嗎？
用豬油或固體菜油做出來的效果不一樣，蒸完後只會變成汁。
請問鹼水邊處買到
街市雜貨舖有支裝（大啤酒樽 size，售價約拾多元 ）同散裝（膠袋仔，售價約3-5元），烘焙店亦有小樽裝出售。
超鍾意食😋
請問你的廚師機是什麼牌子？在那裡買的？多謝分享！
bosch maxximum 廚師機。那裡買不記得
我住的地方沒有鹼水，可有甚麼方法取代呀？
放电小苏打也行的
@@Lincent.l 請問一下，苏打粉和牛肉比例，因為聽說苏打粉太多，會有怪味！謝謝
@@mdkfc7911 我昨天试了一下，面太软了，没干感。苏打粉我就撒了几下，意思一下，几乎没有，用水化了。放多了会有苦味啊。你就和放盐的量差不多，应该没问题。然后再自己比较
@大C廚房 The BiC Kitchen Very well presented and I'm sure very well explained. But I'm afraid the closed caption translation wasn't up to the task for me who only speaks English.
I have a couple of questions.
1. Most of your ingredients are laid out by weight in grams. For example 10 grams of chicken powder and 16 grams of sugar. Surely you don't actually weigh all of these small amounts of wet and dry ingredients? You must use some sort of measuring spoons that go by volume instead of weight? Are these commonly available somewhere in North America, where we usually use teaspoons, tablespoons, and cups?
2. What is "alkaline water", "chen pi", "chen pi liquid", and "da bai pi"???
once again, well presented, thank you for sharing even if I got lost.
請問落梘水有咩作用？謝謝
落梘水可令牛肉膨脹，中和因熱而產生的酸性及色澤不容易變紅。
@@thebickitchen 謝謝解答🙇🏻♀️🙇🏻♀️🙇🏻♀️
想問點用手攪？要剁肉嗎？
牛肉用手剁口感比較好。
期待酒楼版“猪肉鲜虾干蒸烧卖“的视频教学。
什麽是馬鈴薯澱粉,是不是香港人用的生粉.．另外為什么不用馬蹄粉,用馬蹄粉不是更好較果嗎?希望大c回覆
用 "生粉" 一詞會很容易混淆，粟粉、泰國生粉（木薯粉）和馬鈴薯澱粉都有人稱為生粉，所以我在片中要特別指明成分，以免弄錯。其實日本的片栗粉和台灣的太白粉都是馬鈴薯澱粉。
生粉只是調味料，不需用馬蹄粉。
山竹牛肉球的滑，主要是靠加了差不多一倍的水而不是加粉的。
beautiful job
請問皂水在那裡可以買到？
街市賣雜貨店舖（有支裝及小膠袋散裝）及烘焙店
@@thebickitchen Thank you so much !
Why put baking soda and alkaline water?
Do you have dimsum from chicken and prawn recipe, thanks...
为什么牛肉要冰箱冷藏一晚？
更入味，我就直接做的
tha
thank you
如果唔用肥豬肉用下代替是否可以呢？
不可以不加肥豬肉
用虾仁吧，
按照你的份量, 水+陳皮水太多, 餡料太冧, 包唔起, 只可做山竹牛肉了
做牛肉餡要多水，水要慢慢加同俾時間佢吸收。
已依足指示, 如果包干蒸燒賣, 是不是冷凍一天後, 會比較硬身一點, 否則就很難捏造形狀
請問大C 美女姐姐，牛肉球硬身與牛肉腸粉軟身的做法。是否軟身多加D水，比牛肉吸收！硬身少加D水？謝謝╰(*´︶`*)╯🙏
軟質地是將完成的牛肉餡加生粉水，開稀像糊仔質地。
鹼水可以係邊度買
你住香港嗎？
在英國
UK既中超有得賣。
.
請問鹼水在那裡可以買到?
街市雜貨店（有賣包椶材料的多數都有賣），有散裝及大支裝或烘焙店