@@woklam342 dad said, 600g bread flour, 300g butter, 12-14 eggs, 3.7g baking ammonia powder to help rising. this amount is restaurant scale making dozens of ball. here dad use 100g flour and 2 eggs to demonstrate. fry in low heat, 80C - 100C hot oil for approximately 15 minutes until your desired browness. try it! enjoy, have fun and bon appetite! p.s. from personal experience, overnight dough tastes better because a little fermentation takes place in the long fridge resting.
我早排食咗泰昌沙嗡, 係第一次食,好難食, 我 lum 佢炸嗰陣d油太低溫, 咬落去d 油 beet 晒出嚟🤢 thanks for this recipe 🙏🙏 i tried it it was really good :D i also made a batch with cinnamon sugar instead of just sugar (i know, not traditional) but it was soooo f*ckin good. sor didnt bother typing in canto its too slow hehe
記得開UA-cam字幕功能,打字幕好辛苦㗎~
jc can u please ask u dad for an correct measure
Puff
@@woklam342
dad said, 600g bread flour, 300g butter, 12-14 eggs, 3.7g baking ammonia powder to help rising.
this amount is restaurant scale making dozens of ball. here dad use 100g flour and 2 eggs to demonstrate. fry in low heat, 80C - 100C hot oil for approximately 15 minutes until your desired browness.
try it!
enjoy, have fun and bon appetite!
p.s. from personal experience, overnight dough tastes better because a little fermentation takes place in the long fridge resting.
@@pingho8287 thank you so much mr ho
謝謝師傅詳細示範講解,無私分享🤝🤝也感謝貴公子在旁錄影和跟進疑問令大家容易明白🤝🤝
太好了👍👍🤝🤝💪💪
感謝細伯無私分享懷舊失傳食品
你爸爸好醒目又叻仔!支持你為佢拍多啲片!
喂, 做緊野, 唔得閒😂😂好專業👍
哈哈 係呀
越睇越想食 多謝老豆師父分享美食
師傅好!沙翁好味呀!
多謝教導🙏
用熄火方法和無用熄火,結果是熄火的沙翁脹大多一倍.最後有開大火迫油及煮燶啲.我有探熱針,試過如果掉一小舊麵團,油温一百度要很久沙翁才升起,但如果油温是百五六度,兩秒沙翁己升起.這是唯一和師傅的方法有異.
大師傅好厲害呀!
師傅越嚟越自然!👍👍👍
多謝你支持呀
兒時小食,多謝師父分享!
多謝你支持💪
老豆電話響笑咗😆😆
值得尊敬老师傅
師傅好嘢👍
Very professional dim sum chef ! Mader recipes they turned out very nice, keep them coming ! Good job!
Thank you. Easy to follow recipe. ❤
謝謝分享
有點像做曲奇餅呢?
叔叔好得意!
睇左當食左😋
Thanks your Dad for the recipe, very original. Does your Dad have recipe for
朝洲冷糕?
多謝師父,又學到嘢,現在好多酒樓都無出,我去(泰昌)買都唔好食
多謝你支持!
舖租物價飛騰,將貨就價,用無味平蛋及低級人造牛油做,當然唔好食了。可惜得很。
Thanks for sharing!
多謝你支持
多謝分享!!! 我勁仲意食沙翁!!!
Thx all
可以用泡打粉代替臭粉嗎?🙏🏻🙏🏻🙏🏻
多謝師父一於subscribe
正啊
唔好用植物牛油,用番真正牛油
睇完好想食
什麼是臭粉
外國買不到臭粉可以用什麼代替?
朱叔,松糕几時做啦?
謝謝,好手工呀!
沙翁好好食
,多謝老師傅教導subscribe
Stinky powder...? Is there a technical name?
臭粉在哪裡買?
Thank you!
奇怪,很喜歡加臭粉
其實用西式泡芙麵糰做法就可以
Jc you should invest at least a handheld mixer for your dad.
Is stinky powder baking soda? Baking powder?
suziedepingu also said 食用臭粉 Ammonia carbonate; it is usually used in " big bun', chicken bun , etc. different from yeast.
請問臭粉的英文是什麼
好想學呢個
请问stinky powder是什么样的?
食用臭粉 Ammonia carbonate
@@suziedepingu 謝謝資料提供~
谢谢老豆分享的做法,还想请问老豆以前的黑豆沙怎么制作?谢谢!
同求黑豆沙
下次介绍蛋散
yummmm!!!!!! thank you
唔用臭粉,可唔可以用用另一樣野替代?
可試用整蛋糕嘅泡打粉baking powder。用臭粉會皮脆d。
@@pingho8287
謝謝你分享知識🙏🏻😊
叔叔 臭粉喺咪baking power 呀?
Baking powder
臭粉是碳酸氫銨,英文是Ammonium bicarbonate,和小梳打是相類似的膨鬆劑,但化學成份完全不同,所以並不是baking powder.
成份不同,作用相似,可以試試。
阿叔你仲教人用臭粉。改下配方啦
Puff和donuts 差不多
壽桃飽教下我得唔得呢
臭粉是什麼?英文叫做什麼,謝謝你
臭粉係 baker's ammonia/baking ammonia ie. ammonium bicarbonate. 有時都會叫ammonium carbonate.
Yum!
1錢等于几多g
一錢=3.125克
Puff
Like
什麼是臭粉?英文臭粉是什麼?
臭粉:學名碳酸氫銨,powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate(google資料)
Vegetable butter = margarine !
google translate lol
It can be shortening,
反式脂肪,塞心血管
我早排食咗泰昌沙嗡, 係第一次食,好難食, 我 lum 佢炸嗰陣d油太低溫, 咬落去d 油 beet 晒出嚟🤢
thanks for this recipe 🙏🙏 i tried it it was really good :D i also made a batch with cinnamon sugar instead of just sugar (i know, not traditional) but it was soooo f*ckin good.
sor didnt bother typing in canto its too slow hehe
yup, easy to make and costs not much. and fresh out of the oil pan is KING.
I also use cinnamon sugar. yum 😋
係唔系中山人
yes