阿sir 又懶唔打材料表 等我打番出黎先~~ 中筋粉 300g 耐高糖酵母 3g 鹽 3g 糖 15g 食用水 150g 液體菜油 7g

@ChefChusKitchen

4 жыл бұрын

Nitona Chung 太好，同你置頂

@donnac3675

4 жыл бұрын

Nitona Chun

@tonyleong7992

4 жыл бұрын

Chef Chu's Kitchen …

@tonyleong7992

4 жыл бұрын

Donna C F

@joseantolin7887

4 жыл бұрын

Saludos. Desde México puedes compartir me tu receta

朱sir你好叻，好勁呀，我人住在三藩市，好吃的饅頭不多，真心多謝分享，獲益良多，期待其他食譜。

今日第一次學做都成功！謝謝細心講解！👍👍🙏🙏

讲得很细致，很有用。一些经验，如醒面不能太长，揉面方法，滚水上锅，蒸好后放放气，都是很值得学习的。赞！

@ChefChusKitchen

3 жыл бұрын

謝謝你我會繼續努力分享

完美之作，非常先滑😋😋

Chu Sir, Thank you very much for your recipe! I made the bun this afternoon and it was a great success.

Thank you Chef! I just tried making it following this video. I have low protein flour at home and used that. It turns out the same softness and bounce like the way you demonstrated in the video! Thank you!

很開心，終於做到松軟的饅頭了

勁靚， 又白又滑

，多謝分享食譜同心得。剛剛試做，成功又好食😋👍🏼

谢谢你我很喜欢你教的这个馒头，期待你的影片

thank you i love your recipe seem pretty simple and easy

感恩,朱Sir 無私分享,多谢

正呀朱sir👍又一入門簡單必學食譜多謝無私分享🙏😇請問可否教上海銀絲卷，家人很愛吃這款呢～

Chu Sir，我尋晚整左，個包面真係好靚仔，第一次食咸，初入口潛意識覺得怪怪地，但㗳下㗳下覺得好滋味，隊左兩個🤣🤣

個個都反光彈手0毛孔😍😍🤩🤩 朱🐍可以教做糯米卷同馬拉糕嗎？😋😋

解釋得好好，終於明白點解我嘅饅頭做来做去都不成功太多氣泡，而家先知道原來唔駛發孝咁耐，多謝師傅講解

也太滑太亮了😍😍😍我也喜欢吃馒头😋😋一定要试试

多謝朱sir 我加左燕麦渣好掂,多谢

朱sir, 你個食譜冇得頂，超易做而最緊要係一定成功，我連油都冇落一樣鬆軟滑流！學你教等面團鬆五分鐘先搓係易搓好多，真心多謝你分享！

@ChefChusKitchen

4 жыл бұрын

jess3213 add oil

Chef Chu 多谢🙏. 解释的很好👍👍👍

I just made this one.and it was perfect!

Thank you Chu sir for your receipe. I want to ask if I make a big batch can I freeze the man tao , but do I freeze after steaming or before. Many thanks x

Hi, may I know the water have to be warm or only use room temperature water? I like your recipe very easy and very detail of your explanation🤗

Thanks for the recipe Chef Chu, I try this yesterday and its perfect .. Success

Very good, looks very tasty and yummy 😋

我试做了很成功。

阿sir早晨，今早試了真係好好味，因為我對曼頭興趣不大，因為阿sir講到好好味，所以試咗原來咁好味👍👍👍👍一定要讚

好靚👏🏻👏🏻👍🏼

Hi 朱sir 可以教做义燒飽嗎？

成功，多謝老師

呀蛇揣飽手勢好純熟，有料到😂

@kellylee6503

2 жыл бұрын

朱chef 的手 肥都都

I love to try your recipe😋😋😋

Look so good!

It's great 👍 Thanks for your detailed demonstration 🙏

謝謝分享

Are you using bleached all purpose flour? Your Mantou looked really white and fluffy.😋 May I know the brand of flour you're using. Thanks.

謝謝朱sir回覆

chu sir, i have been using king authur AP and same receipe you provided but the skin is not as clean after 10 min waiting then kneading the dough, which AP brand do you use?

感謝Nitona chung與朱sir教授

朱sir請問你用那一個牌子麵粉？我有美國的，顏色帶黃，而且麵團較乾 ！

朱sir ,可唔可以下次教整香蔥花捲。謝謝

Thank you for sharing, i cant wait to try it out.

我最鐘意聽理論分析👍🏻

@ChefChusKitchen

4 жыл бұрын

呢d先叫真係識,唔係淨係跟recipe做

@ritalau5333

4 жыл бұрын

@@ChefChusKitchen 所以我成日講有食譜都未必整得好🙊

试了。成功好吃

請問有咩方法可以令做出黎嘅饅頭白d唔黃🙏🏻🙏🏻

有學術性問題相當之好，讚

@ChefChusKitchen

4 жыл бұрын

呢d先叫真係識,唔係淨係跟recipe做

刚刚做了当早餐，朱Sir好劲啊👍

I am going to try doing this today!

bravo!!! Very tasty!!! спасибо!!!

朱Sir， 多谢你的用心教导，但是我很蠢，手弄圆的手势。。我要看很久。。你真是人才。。

阿SIR啲饅頭整得好靚呀！個個都用左美顏相機咁！點解你咩都識整XD 佩服

朱sir,如果想將水換用牛奶，份量是一樣嗎？

一直以來試左好多二次發酵嘅饅頭食譜，估唔到呢個一次發酵嘅我地最鐘意食😆😆😆 下次要試下用黑糖同牛奶先！

@ChefChusKitchen

3 жыл бұрын

太好

😋Yaaaamiiiiiyamiii

Best recipe I’ve tried.

Se ven muy ricos.

照住你教的做饅頭好好吃試嚇教做九層糕

谢谢你。辛苦你了。

请问朱Sir这个食谱可以做寿桃吗？

👍🏻👍🏻👍🏻 Going to make this tomorrow😆

朱sir求教整流沙奶黃包🙇🏻‍♀️睇左咁多食譜都冇個可以做到靚流沙包而又表面光滑嘅（連作者影相show出黎都冇呢個效果）。希望有機會學野🙇🏻‍♀️🙏🏻感激朱sir!

照足你既做法，果然0K，多謝!

好勁！乜鬼都識😃

@ChefChusKitchen

4 жыл бұрын

少少心得姐

Chef Chu 你是用什麼品牌的麵粉？我的包出了很多皺紋

點止100分，thank you Sir

朱sir可否做酒樓版傳統馬拉糕

Hello Chu Sir, thanks for the recipe. Can we put filling such as lotus paste, red bean paste into this recipe? The dough can be shaped after putting filling?

@Felix-fk5qy

Жыл бұрын

yes you can

我都想你教糯米卷呀！

想請教一下， 每次做饅頭或蒸包， 底部都會有一層硬皮， 有墊紙， 蒸爐蒸， 用不銹鋼有孔蒸盤或竹蒸籠。

朱Sir，請問唔用手搓可以用機搓嗎？

我之前成日整都失敗，一定要跟你學下

From Malaysia 🇲🇾

朱Sir, 請問你用哪隻牌子中粉？

朱sir 想學簡易奶黃包

朱sir 好嘢, 我識了而家

Good day sir... Your dough is amazing especially when you squeezed it.... Sir my question is ..can i use cake flour instead of all purpose flour... Thank you

@ChefChusKitchen

4 жыл бұрын

no

@catherinecalalay7575

4 жыл бұрын

@@ChefChusKitchen thank you

@catherinecalalay7575

4 жыл бұрын

Sir can i use your bun..as custard steamed bun..??

great😋 stunning😋

Very nice 🌼🌼🌹🌻🌻🌷🌺

請問如果我用高筋麵粉得唔得

如果冇中筋麵粉，可以用高筋麵粉加低筋麵粉嗎？

請問朱sir 我成日發酵唔識變大，唔知係咩問題

我整左，好似食豬仔包，我覺得好好食。

如果想做紅糖饅頭，不知做法是否一樣呢？

不错

Sir barusan saya coba sesuai resep,tapi permukaan ada sedikit ngak rata gitu,kira2 kurang dimana ya,apa dibagian ,round nya🙏🏻? Yg kedua saya mau tanya kalau berhasil itu gimana ya tekstur dalamnya? Soalnya yang saya buat seperti agak berat gitu ngak lembut?🙏🏻 Tapi pas saya remas memang dia kembali kebentuk semula bundar Terimakasih Saya pakai tepung gandum protein tinggi

阿sir 師傅. 🉑️以用它來做菜包嗎？

多謝你無私的分享🙏🏻簡單易明👍🏻👍🏻如果我做到有你一半咁靚仔就好喇🤣

多多感谢分享👍👍🫡🫡🙏🙏

我左撇子終於睇到左手示範搓揉麵團

👍 Gracias lo probaré.

@enriquechong1897

2 жыл бұрын

Muy bueno, gracias. 🤗

真係💯👍🏻

請問可否用這個食譜作基礎，製作其他包點如叉燒包或荳沙包? 您的示範及方法由淺入深，尤其是冷水及熱水蒸包的分別。 我還有一疑團，以往參照廣東包點食譜要用低筋麵粉，在北美洲價錢偏貴，現在封城之際，中筋麵粉還可以買到，但低筋卻是一粉難求。倡用低筋麵粉，是否提防新手搓麵粉過度起筋，還是効果真的好一丁兒呢？ 謝謝您。P 於卡城.

@ChefChusKitchen

4 жыл бұрын

包底不同,高+低筋粉食譜通常點心師父用,不過佢地用泡打,如果我地跟佢地咁但唔嚂泡打比較漿口

😂素食者恩物, 好好食! 屋企人叫Encore!

請問如果用蒸爐, 用幾度去蒸?

多谢分享！ 用這個食譜做奶皇包可以嗎？

@ChefChusKitchen

3 жыл бұрын

NO

@veronicakam8210

3 жыл бұрын

@@ChefChusKitchen 你有時間请教整奶皇包可以嗎？

搓耐D口感會更滑嗎？

請問你隻蒸籠幾c m？

請問可否教日式可麗餅做法嗎？

高手！👍👍👍