Cocktail buns, 雞尾飽
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所有视频都寫上有英文說明字幕, 請按 CC 鈕掣
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請加我成為您的朋友在 facebook 上: wantanmien
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請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享
Chinese and english recipe/ instructions below :
飽材料: 完成 10 個雞尾飽
1. 50 克 = 1, 764 oz, 糖
2. 1 克 = 少許, 鹽
3. 80 ml = 2, 7 fl oz, 鮮奶
4. 250 克 = 8, 818 oz, 高筋麵粉. 德國我用 Diamant weizen mehl " Extra" Type 405
5. 4 克 = 2 茶匙量匙, 快速乾發子
6. 20 克 = 0, 70 oz, 奶粉, 在德國我用 dm, humana kindermilch, ab dem 12. monat
7. 25 克 = 0, 88 oz, 全蛋液 ( 一個蛋打液, 餘下留擦面用 )
8. 15 克 = 0, 5291 oz, 高筋麵粉和 75 ml = 2, 536 fl oz, 水煮成湯種大約 75- 77 克 = 2, 648 oz
9. 20 克 = 0, 70 oz, 室溫牛油
10. 20 克 = 0, 70 oz, 室溫白椰油
餡料:
1. 50 克 = 1, 764 oz, 牛油
2. 35 克 = 1, 235 oz, 糖
3. 35 克 = 1, 235 oz, 奶粉
4. 30 克 = 1, 058 oz, 椰絲茸
面材料:
1. 25 克 = 0, 8818 oz, 牛油
2. 2 茶匙糖
3. 10 grams = 0, 353 oz, 低筋麵粉
4. 11 克 = 0, 388 oz, 吉士粉
5. 1 茶匙菜油
擦蛋液: 餘下的蛋液加入 1 茶匙鮮奶拌勻
面灑些白芝麻
PS.
1. 大家煮成湯種分量有差別, 如超過或少過 75- 77 克時, 請將多出或少出的分量減少或加多些鮮奶的分量令濕料平均.
2. 大家居住地區, 夏天和冬天氣候不同, 飽待發期間長短有分別, 請留意 ( 待發最適宜室温 28° C - 38° C )
3. 我放煱爐的熱水是大約 75° C 熱, 500 ml 水份, 多謝.
Buns ingredients: 10 cocktail buns
1. 50 grams = 1, 764 oz, sugar
2. 1 gram = a pinch of salt
3. 80 ml = 2, 7 fl oz, milk
4. 250 grams = 8, 818 oz, high-gluten flour. In Germany I use diamant weizen mehl " Extra" Type 405
5. 4 grams = 2 tsp measuring spoons, active dry yeast
6. 20 grams = 0, 70 oz, milk powder, in Germany I use dm, humana kindermilch, ab dem 12. monat
7. 25 grams = 0, 88 oz, beated egg ( an egg beaten and the rest for the egg wash )
8. 15 grams = 0, 5291 oz, high-gluten flour, 75 ml = 2, 536 fl oz, water. Finished is around 75- 77 grams = 2, 648 oz , tong zhong
9. 20 grams = 0, 70 oz, room temperature butter
10. 20 grams = 0, 70 oz, room temperature coconut fat
Filling:
1. 50 grams = 1, 764 oz, butter
2. 35 grams = 1, 235 oz, sugar
3. 35 grams = 1, 235 oz, milk powder
4. 30 grams = 1, 058 oz, coconut shred
Topping:
1. 25 grams = 0, 8818 oz, butter
2. 2 tsp sugar
3. 10 grams = 0, 353 oz, cake flour
4. 11 grams = 0, 388 oz, custard powder
5. 1 tsp vegetable oil
egg wash: the rest of beated egg add 1 tsp milk, stir well
Sprinkle some sesame seeds
PS.
1.After cooked the tong zhong mostly the weight is different, if more than or less 75- 77 grams. Please reduce or add some more milk's weight to make the wet ingredients are the same. Thank you.
2. In summer and winter climate are different. Therefor rising times is not the same. Thank you. ( Optimum room temperature 28°C to 38° C )
3. The hot water I put in the oven was around 75° C and 500 ml water. Thank you.
Пікірлер: 88
Love all Wantanmein cooking demos.
祝老奶奶身体健康哦。！
Looks great! Reminds me of my childhood...
I never knew it is that complicated to make this! it looks really good!
Thank you, this is my favorite....
Hi, I just found out about your cooking channel and I am so happy about it. I love these food you put on your channel. Please continue uploading these helpful cooking videos so we can all enjoy Chinese cuisine. Thank you.
I love this Buns
好想食呀😍😍
好期待你嘅新作品~~~~
My favourite!! Thank you for the video :-)
Danke für das Rezept!
@wantanmien
9 жыл бұрын
Bitte schön :)
好耐無見啦。多謝分享雞尾包的做法！好詳細，好精確，好易學。
@wantanmien
10 жыл бұрын
您好, 非常感謝收睇, 祝幸福和快樂 :)
At last we know how to use the Tong Zhong to make 雞尾包. Thanks Maria.
I love your videos! When will you make more videos? Soon please thank you :)
謝謝你厨師，找到雞尾飽，教做那頁了，
@wantanmien
6 жыл бұрын
Sonia Do 您好，非常感謝做我的食譜，祝成功又快樂
Hello, i am also a Hongkonger living in Germany!
This is my dad's favorite Chinese bakery bun :)
I will have to try this. Thanks, Maria.
好美味(:
you are a good cooking mentor !
@wantanmien
6 жыл бұрын
Chung Li Hi,thank you for your kind comments and support. Have a great day and thank you.
好味！
@wantanmien
8 жыл бұрын
+xwc panda 您好, 非常感謝, 祝快樂 :)
好正，好详细~~~谢谢你·
@wantanmien
9 жыл бұрын
星仔您好, 非常感謝捧場收睇, 祝快樂 :)
請問可否用豬油或菜油嗎?
Very soft and delicious :) Thank you for the recipe!!
@wantanmien
2 жыл бұрын
Hi dear, you are welcome and thank you for trying my recipe. Have a good day and stay safe please 😌
Awesome recipe for Hong Kong style cocktail buns
@wantanmien
7 жыл бұрын
Hi, thank you for watching and have a nice day :)
@stevencung4442
7 жыл бұрын
You too
yum yum
Can you make a video on Fried Oyster Cake 炸蚝饼. Thanks!
Yummy!!! Excellent!!!!!!!!! ♥
利害 我都好鐘意食雞尾包 但估唔到原來要咁多油：o
I love cocktail buns! It's my favorite! Now, I wanna use this recipe to make it. :) hope to turns out well, hehe
@wantanmien
10 жыл бұрын
Sure you can my dear. Thank you for trying my recipe. Please tell me how it worked out. Thank you :)
My FAVOURITE Hong Kong pastry, and I'm always disappointed when I get old stale ones at the store. Fresh out of the oven is best, and your recipe is amazing for that. I just substituted coconut fat with more butter.
@wantanmien
8 жыл бұрын
Hi, thank you for watching my video and your kind comment. Have a great weekend :)
@janekwok8593
7 жыл бұрын
Nocturne22 ，
@qwertyxcvbn3658
7 жыл бұрын
Jane Kwok sfff
i think this is for the intermediate cooks. it has a lot of steps. i didn't know it took this much work.
Like d !!
想念你 > < 何時出新片 ?
Maria, 很感谢你的分享，我找了很久才找到你的这个食谱， 谢谢你！但是我在澳洲找不到 “cake flour" 和 “active dry yeast”， 就用了self raising flour 和 Instant yeast 代替， 烤出来的面包很香，但不知道为什么面没有发起来，面包皮有点干而且颜色有点深，请问是什么原因呢？希望厨师能指教。^^
@louislao6194
8 жыл бұрын
Joanna Han First of all, she said 快速酵母 but the subtitle said active dry yeast. I am not familiar with the terminology used in Hong Kong, but I would translate that to instant yeast or rapid rise yeast (an even faster version of instant yeast). The yeast she used was of pretty fine grain, and it looked like one of the two rather than active dry yeast. Instant yeast and rapid rise yeast are also more perishable than active dry yeast, so I'd look into how fresh your supply is. I presume your milk wasn't so hot that it killed the yeast. If necessary, just use more yeast, or adapt the recipe to proof the yeast first. You can easily find information online on proofing yeast. You just take out a small portion of the liquid, flour and sugar to feed the yeast first at an appropriate temperature. Next, I'd look into how you proof the bread. Did you give it enough time to rise? Was it at the right temperature? Did the surface dry up? If the dough did double in volume during proofing, maybe the problem is with the baking. Make sure there's plenty of steam in the oven when you first put the dough in, or the surface will firm up too fast and inhibit rising. Your symptoms do suggest that a crust was formed pretty quickly in the oven, and/or that the oven was too hot. Self raising flour is just flour with leavening (baking powder) added. It's usually medium to high in gluten content. I don't think the difference in gluten level will be noticeable in the topping. There's very little water in the topping (only that coming from the butter) and you hardly need to work it, so not much gluten is going to form. If anything, the leavening will make a more noticeable change in the texture of the topping so I'd work on avoiding that first. Anyway, this is a separate issue and the topping should have no impact on the rising of the bread. Have fun experimenting.
@wantanmien
8 жыл бұрын
Joanna Han 您好, 非常感謝做我的食譜,, 不知道为什么面没有发起来我想乾發子 =active dry yeast 問題, 份量和保用期間, 我住德國依包装使用調製份量 ( 各處包裝品質有別, 請留意份量多少. 至於面包皮有点干而且颜色有点深. 道理也跟剛才解釋, 麵粉品種和保用期間, 至於乾: 如做麵團時應為乾時可加多少許奶, ( 因麵粉分別和吸水份不同), 希望能幫到您的問題解釋, 祝快樂 :)
Hi Maria,for the filling.i don't hv milk powder,can I skip? For the topping,I don't hv custard powder..wat can I substitute with? Thanks :)
@wantanmien
7 жыл бұрын
Hi, using the milk powder also for the topping custard powder are getting better taste. Sorry I don't know your kitchen what do you have to substitute with. Have a nice day :)
Did you use sweet shredded coconut?
@wantanmien
9 жыл бұрын
tryingnothard Hi, I use original shredded coconut = no taste. Have a lovely day :)
Maria,想请教你，在德国，哪里可以买到高根面粉和低根面粉？谢谢你
@wantanmien
9 жыл бұрын
Yiyi Yiyi 您好, 我剛在饅頭 video 回答您問題, 請收睇 :)
Very nice thanks please coccoa bread
@wantanmien
5 жыл бұрын
dalia ibrahim Thank you dear and have a good day:)
我想問老師。如果沒有白椰油可以唔放吗？或可以用什么來代替。謝謝！
@mariawong5350
10 жыл бұрын
您好, 如沒白椰油可以放白豬油, 如用牛油飽不夠鬆軟, 非常感謝收睇, 祝幸福和快樂 :),
請問焗麵包時是不是要放一碗水在烘爐入面？ 因為我見你的烘爐有個碗
@wantanmien
9 жыл бұрын
您好, 放碗水令飽焗時有水蒸氣, 飽皮不會太乾, 硬. 希望能幫到您, 祝快樂 :)
@chunng6480
9 жыл бұрын
wantanmien
AT 7:21, what did you add one teaspoon to the mixture? Thanks.
@wantanmien
9 жыл бұрын
All videos come with english captions. Please click the CC Button to activate english subtitles. 7:21 1 tsp milk. Have a lovely day :)
老师，我做的时候，包完馅放在烤炉里第二次发酵，但里面的奶油流出来了，烤出来会对面包有影响吗？
@cindychen6969
8 жыл бұрын
我已经烤出来了，很成功，我之前做了很多次都失败了，我这次看你的视频做出来很成功，十分感谢你，不过我没有在表皮擦蛋液，也没有做表皮馅，烤出来的面包外皮很硬，但里面软，可以请教老师如何下次能做出软的表皮吗？
@wantanmien
8 жыл бұрын
+cindy chen 您好, 非常感謝做我的食譜, 奶油流出= 1, 皮太薄或餡料太多. 2, 請下次照在表皮擦蛋液，和做表皮馅，烤出来的面包外皮會軟些，因表皮吸收蛋液和表皮餡液體汁. 希望能幫到您, 祝愉快
Maria, why now I can't copy and paste any more ? So sad and disappointed.
English please
可以不落椰蓉嗎？
@wantanmien
3 жыл бұрын
Yugo Gurl 您好，如果您不喜歡落揶蓉做餡，您可以用您喜歡其他的材料做餡的。最重要是做您喜歡適合您的口味。祝快樂:)
@yugogurl6911
3 жыл бұрын
wantanmien 謝謝你，祝你健康快樂。
用菜油可以嗎？
@wantanmien
3 жыл бұрын
Erin Ma 您好，我不知道因我沒有做過。祝快樂：）
English subtitles please.
@chinaqueenie
10 жыл бұрын
Oops you can certainly tell I never use the subtitle feature LOL Thanks!
i miss you
@wantanmien
9 жыл бұрын
Thank you my dear. Wish you have a lovely day :)
اكلات المطبخ المغربي
Very complicated
@CologneCarter
10 жыл бұрын
Not really. Make the filling, let it chill in the fridge than divide. Make the topping than set aside to let it cool. Make the dough and let it rise. Divide the dough, shape it, fill it and set aside to rise. Brush with eggwash and apply the topping. Bake. Enjoy!
打錯字？雞尾飽？
@ck5056
10 жыл бұрын
你可以話“飽”字錯，不過全香港都用麵飽呢個詞（飽亦取其意頭），就好似大嶼山，冇人讀大“罪”山嘅。
JJN