[English Sub] Steamed Egg Custard Bun | Dim Sum 101
Тәжірибелік нұсқаулар және стиль
This video comes with English subtitles, but my English is pretty basic, so I hope you can understand it. If you have any questions, feel free to leave a comment below
[English Sub] Steamed Egg Custard Bun | Dim Sum 101
Share this video: • [大C廚房] 流沙奶黃包 [字幕]
00:00 Introduction
00:18 PART 1: How to Make the Egg Custard Filling
01L46 PART 2: How to Make the Dough
04:28 PART 3: How to Make the Custard Bun
07:32 How to Cook the Buns
#dimsum #點心 #點心食譜
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Share this video: • [大C廚房] 流沙奶黃包 [字幕]
Subscribe to this channel: / @thebickitchen
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Пікірлер: 58
大C, 真係好鐘意你啲茶樓系列,雖然自己未必會整,但係都好開心你咁有心拍片教大家👍
我做過你的叉燒包、金錢肚、鳳瓜、羅白糕等都非常滿意謝謝!
多謝示範流沙奶黃包。
多謝你分享咁多點心食譜 辛苦晒🙏🙏
谢谢分享我的最爱了💛🧡
多謝分享😘
大C我剛學流沙奶皇包真是好好食👍
好好味!
大C!茶楼系列……好!欣賞!
好成功,多謝你
希望下次,可以見到大C制作上湯煎粉菓,謝謝!
大C可唔可以教整蛋黃千層糕同甜蛋散?細個響酒樓食過好懷念!多謝!
我十分喜歡你!!
大師姐了不起將佢嘅技術修成正果有理據數據公諸於世為愛人間多謝師姐祝你青春常駐
Big C, can i omit the lard in the dough and anything to replace the lard? Thank you 🙏
Very nice.
大C堅呀
大 C請問包左餡嘅包發酵15/20分咁少時候,我都有試做奶皇包,嗰個食譜係搓好粉發考30分中,包好餡再發酵1個中,所以唔係好明你同我做嗰食譜發酵用嘅時間咁大分別?唔好意思只係好奇問下?
Gelatine isn’t vegetarian. Can do this without Gelatine? Oh and lard as well… any substitute for lard?
餡,如果沒有吉士粉,可以用咩代替呀?
想請問我食的時候,個包啲皮比較癡牙,請問是否發酵得不好呢?
I tried it and it was sooo amazing !!!! My kids kept asking for more. Thanks a lot of the recipe. Can I make this into different cute shapes ? ( like a pig ) will you make a tutorial. PS : the yeast is instant yeast right ? And can I use milk instead of the water while making the bun ? I haven’t tried making the custard I just used store bought custard. If I wanted to make it are the salted duck yolks raw ? Or is it already boiled
@thebickitchen
2 жыл бұрын
Hello, Yes, it's great to make the buns into cute shapes. Just prepare more dough and make the parts. To color the parts, food coloring may be a choice. You need to get some water to stick the parts together. Yes, I used instant yeast. The salted egg yolks were baked before I mashed them. You may watch the video again and find it out.
@dontreadmyname3904
2 жыл бұрын
@@thebickitchen 謝謝大C,忘記了問糖能減嗎?
大c請問只有魚膠片可代替魚膠粉嗎?但點處理片狀同粉狀唔同?住外國難買魚膠粉
@thebickitchen
2 жыл бұрын
可以,重量一樣。將魚膠片1開2,逐片逐片放入冰水(一定要夠凍,否則會溶入水中)浸軟。 混合糖、吉士粉、奶粉,加入煮滾的牛油水,之後便可放入稍微搾乾水份的魚膠片撈勻(水溫約 60度便足夠,不要太熱),再加入咸蛋黃碎。
大C你好,想請問如果一定要儲存啲包第日食,先蒸好再放入冰櫃急凍,還是包好之後,連包連餡放入冰櫃急凍好呢?
@thebickitchen
Жыл бұрын
奶黃餡可預先做好放冰格,食前先搓包皮。奶黃饀蒸完會滲入包皮,所以不宜先蒸好才冷凍。
請問奶粉係用乜牌子嘅?
大C我看過你很多視頻都試過,很好!成功率很高。 用你曼頭配方蒸的曼頭很好表面無塌,但是如不落發粉就會塌了!為什麼呢?可以解釋一下嗎?謝謝!
@thebickitchen
Жыл бұрын
純用酵母,包顏色較黃,加泡打粉,包顏色會白,且發酵時間可縮短。
@guoyaozhu8182
Жыл бұрын
@@thebickitchen 多謝今天又做了你的曼頭配方減少了一點酵母和發粉也很好👌。
大c姐如果無豬油,可以用什么油代替?
@thebickitchen
2 жыл бұрын
沒有就不用加或改為液體油。
Hi the Bic kitchen Steamed egg custard bun lard oil can i replace shortening oil The water mix yearst warm water or not. NOW i waiting u reply me OK
@thebickitchen
2 жыл бұрын
You can use shortening oil. I used instant yeast, so cool water is ok, but if you use other yeast, you may need warm water to activate it.
想請教一下點解會用低筋麵粉嘅?😊 我見平時整中式包點多數用中筋🙏🏻
@thebickitchen
2 жыл бұрын
會鬆軟d,你當然可以用中筋,水量就要調整一下。
@propiano919
2 жыл бұрын
@@thebickitchen 明白😊 謝謝回覆🙏🏻
奶黄馅可唔可以过夜冷藏?
@thebickitchen
2 жыл бұрын
可以。
大C,糖分量能減嗎?
@thebickitchen
2 жыл бұрын
可以,按自己口味調整。
大C,水可吾可以用牛奶或者椰浆啊代替啊……
@thebickitchen
2 жыл бұрын
是問饅頭皮嗎?
@angelpeng9497
2 жыл бұрын
@@thebickitchen 系流沙奶黄馅 我觉得用椰奶代替会五会香D
@user-ou8no3ev3e
2 жыл бұрын
@@angelpeng9497 落左會苦,吾信你可以試
琴日做左 搓麵團個時好乾 倒哂60g水都好乾 包餡時會裂開同痴唔實封口 可以點調整?
@thebickitchen
2 жыл бұрын
是用低筋麵粉嗎?
@thebickitchen
2 жыл бұрын
不同牌子的麵粉受水性都有差異,若水份不夠,可慢慢勺量再加(用手拍水落麵團),搓時不需太用力,直至麵團光滑,黐手唔黐枱的狀態為止
@sinyuyung1769
2 жыл бұрын
@@thebickitchen 是的
@sinyuyung1769
2 жыл бұрын
@@thebickitchen 謝謝💕
@thebickitchen
2 жыл бұрын
最初先加入8至9成水,之後看情況再慢慢調節,盡快加足水再搓滑,不要拖太耐。
大C,可唔可以教我們整蝦餃呀!謝謝您!
@thebickitchen
2 жыл бұрын
可以
點解我蒸出嚟嘅包吾光滑,係偏黃色嘅?😂
@thebickitchen
Жыл бұрын
加了泡打粉應該會白淨d,全用酵母才會偏黃。
@thebickitchen
Жыл бұрын
鬆弛10分鐘後,分割麵糰,排氣再做轉體。蒸完不立刻開蓋,等幾分鐘,效果會好d。