Very clear instructions and I dont even understand it. But its very clear. Thank you. Helped me a lot. So happy I learned how to fold dumplings properly by watching this video. #NY
Karen Kuakaylin ~~ Filling-21 servings-40g each A-Taro 716g B-Cream 47g C-sugar 100g D－50g milk (adjust the hardness) Taro shredded and steamed, add B and C while hot, then add D. If you like a fine and smooth taste, you can sift the mixed taro paste to make the taste better. Bun skins - 21 servings - 78g each The water content of the mashed potato is different, so don't fill the water at one time. Keep a small part of the dough and adjust it after the dough is formed. (No old face formula) Medium flour 1008g Sugar 95g Instant yeast 7.5g Water 401g Oil 19g Cooked purple potato mash 118g (There are old noodle recipes) Old noodles 172g Medium flour 902g Sugar 86g Yeast 5.5g 350g of water Oil 17g Cooked purple potato mash 118g Making old noodles-Basically ferment the formula of no old noodles (1.5 times larger), and store them in ice for the next day as old noodles, and use them up in 2 weeks (generally plain pastry can also be used as old noodles). Stir all the ingredients of the bun skin until it is smooth like an earlobe. The finished dough temperature is 24-26 degrees. If the temperature of the beaten dough is too high, it will easily lead to too fast fermentation, too large holes in the crust, and rough surface of the finished product. After the dough is beaten, there is no need to slack, directly press it into a rectangular shape, use a needle to break the bubbles to make the dough more delicate, then 3 folds, repeat this action 3 times (three rods and three folds), then brush off the excess flour on the dough, Thin the lower part of the skin by 2 cm, and evenly brush the whole piece of dough with water-do not brush the top 1.5 cm, then roll up the dough and rub it into a uniform thickness, and divide it (if it is to be made into a steamed bun, it can be best done after dividing. Fermentation), round, leave 20g of small dough to be rounded (for water cup fermentation method), cover with a damp cloth and relax for 10-20 minutes (depending on the temperature of the dough and the speed of operation adjustment). After the relaxation is complete, the rod becomes thick and thin on the outside, wrap the stuffing, and then move it into the fermentation tank (after the temperature is 35 degrees), take a transparent cup with room temperature water, put 20g small dough into the water cup, and wrap it. The steamed buns enter the fermentation tank together. The small dough in the water cup surfaced 1/3 to the surface and you can start to boil the water. After the water boils, turn to medium heat and put on the steamed buns for 20 minutes. My way of steaming buns-use an iron steamer, cover a kueh towel on the lid (to prevent dripping), put a chopstick on the lid (to prevent the steam from remaining in the pot), and a bamboo steamer does not need to wrap the kueh towel with chopsticks. It is big (the smoke is slanting), it can be steamed well, stop for 5 minutes and then open a small hole to let the steam for 5 minutes, then the lid can be opened.
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
![[Sub] Steamed Pork Bun Recipe(Baozi)](/img/tr.png)
這是我目前看到講解最清楚的影片，謝謝分享
第一次看到即详细，配方又完整的视频，镜头很清晰的看到你摺包子的手法，给我们带来极大的方便，不用忙着找配方，希望其他老师也能像你一样。除了感谢再三感谢!
Beautiful buns shape , thanks so much
Very clear instructions and I dont even understand it. But its very clear. Thank you. Helped me a lot. So happy I learned how to fold dumplings properly by watching this video. #NY
謝謝妳說的清楚極了,我好想分享給好友.
Thank you. It looks very pretty!
好漂亮👍👍💯
Good wishes ,,,,love 💕 from India,,
Very nice wrap
so nice thank you very much
คุณพับจีบซาลาเปาได้สวยมาก
I have questions how do you make flour white what do you put in there
Quá đẹp
Likeee
Please provide English recipe esp for dough bun..thanks
Karen Kuakaylin
~~
Filling-21 servings-40g each
A-Taro 716g
B-Cream 47g
C-sugar 100g
D－50g milk (adjust the hardness)
Taro shredded and steamed, add B and C while hot, then add D. If you like a fine and smooth taste, you can sift the mixed taro paste to make the taste better.
Bun skins - 21 servings - 78g each
The water content of the mashed potato is different, so don't fill the water at one time. Keep a small part of the dough and adjust it after the dough is formed.
(No old face formula)
Medium flour 1008g
Sugar 95g
Instant yeast 7.5g
Water 401g
Oil 19g
Cooked purple potato mash 118g
(There are old noodle recipes)
Old noodles 172g
Medium flour 902g
Sugar 86g
Yeast 5.5g
350g of water
Oil 17g
Cooked purple potato mash 118g
Making old noodles-Basically ferment the formula of no old noodles (1.5 times larger), and store them in ice for the next day as old noodles, and use them up in 2 weeks (generally plain pastry can also be used as old noodles).
Stir all the ingredients of the bun skin until it is smooth like an earlobe. The finished dough temperature is 24-26 degrees. If the temperature of the beaten dough is too high, it will easily lead to too fast fermentation, too large holes in the crust, and rough surface of the finished product.
After the dough is beaten, there is no need to slack, directly press it into a rectangular shape, use a needle to break the bubbles to make the dough more delicate, then 3 folds, repeat this action 3 times (three rods and three folds), then brush off the excess flour on the dough, Thin the lower part of the skin by 2 cm, and evenly brush the whole piece of dough with water-do not brush the top 1.5 cm, then roll up the dough and rub it into a uniform thickness, and divide it (if it is to be made into a steamed bun, it can be best done after dividing. Fermentation), round, leave 20g of small dough to be rounded (for water cup fermentation method), cover with a damp cloth and relax for 10-20 minutes (depending on the temperature of the dough and the speed of operation adjustment).
After the relaxation is complete, the rod becomes thick and thin on the outside, wrap the stuffing, and then move it into the fermentation tank (after the temperature is 35 degrees), take a transparent cup with room temperature water, put 20g small dough into the water cup, and wrap it. The steamed buns enter the fermentation tank together.
The small dough in the water cup surfaced 1/3 to the surface and you can start to boil the water. After the water boils, turn to medium heat and put on the steamed buns for 20 minutes.
My way of steaming buns-use an iron steamer, cover a kueh towel on the lid (to prevent dripping), put a chopstick on the lid (to prevent the steam from remaining in the pot), and a bamboo steamer does not need to wrap the kueh towel with chopsticks. It is big (the smoke is slanting), it can be steamed well, stop for 5 minutes and then open a small hole to let the steam for 5 minutes, then the lid can be opened.
Thank you for the translation.in this video did she use old formula for the dough?
错错错
請問老麵使用前大約需解凍多久
Супер. Спасибо.Если вам не трудно переведите пожалуйста.
转到我都头晕了
Please, someone who is bilingual, translate this video so I can understand her! 🙏
Cat nghia bang tien tao,co ai hieu gi dau
我按免费订阅，但为何又说要付费?如要付费请帮我取消订阅。谢谢。
太醜
酸民
包子皮太厚 太大了