師傅謝謝你,好詳盡講解,所有重点細節,毫無保留,献給網友

教得非常仔細，多謝大爸🙏

Looks delicious mate

So much skills and thanks for sharing chef

認真教學絕對沒有藏私好過網上很多頻道，非常好影片謝謝大爸😊

Thank you so much for this tutorial! I will definitely try it. It's my favorite bread in Hong Kong. Missed it so much.

教得好好呀👍🏻

@habibiekitchen2875

Жыл бұрын

多謝鼓勵

Thank you so much for your quick reply👍

好吸引，多謝教授❤

为你努力地揉面点赞👍

好細心👍🏻👍🏻

@habibiekitchen2875

11 ай бұрын

多謝支持同鼓勵

Love your video. I cannot read Chinese but I can read English and listen to your Cantonese, due to 5 years living in HK, Thank you so much for doing so detailed video. Wonderful job you have done.

great video Chef, very clear instructions !

@habibiekitchen2875

11 ай бұрын

Thank you for you comment,I will try my best and make more videos

@anniew.4545

11 ай бұрын

@@habibiekitchen2875 🥳🙏😋

謝謝分享

Thank you sooo much. This is my very first home baking try and it turned out excellent amd exactly like yours. Your detailed explaination and step by step instruction really helped. The only thing is that I knead the bread for much longer than you do, probably because I'm lacking the strength and technique. Anyways, it was a great success. My family amd friends are very happy too.

@habibiekitchen2875

11 ай бұрын

Thank you so much 💝 Hope you like the way to share how to make Hong Kong style cuisine in my channel

嘩，原來做一個菠蘿包要咁多功夫多謝多謝分享訂閱支持

感謝師傅傾心教導, 我會跟著試做。👍☺️

@habibiekitchen2875

3 ай бұрын

相信你也會成功

蛋漿可以掃多啲，最好邊邊都掃埋。咁樣啲裂紋先會爆得靚仔好多。

第一次整，1 take就掂！多謝分享🙏

@habibiekitchen2875

9 ай бұрын

希望我講解得好詳細，能夠令大家明白

非常詳細，對於初學者是－個非常好的教學方式。由其是港式菠蘿包，對於居住海外的我。每次在面包店買到的菠蘿包都不是在港食到的味道。現在看到這完整的做包程序。我已聞到以前吃到的味道。多謝

@habibiekitchen2875

9 ай бұрын

多謝你留言支持鼓勵

講解好清楚仔細,我有啲信心試做

正👍！

經過咗一個鐘頭咁去搓終於到搓到成型。😂 真係好有耐心先得（我估因為我手唔夠力同埋新手）。 不過食到個成果（同埋家人食得開心）咁就乜都抵晒啦！

毫無保留，解釋祥盡，成品完美， 值得一贊，我立刻訂閱。

@habibiekitchen2875

11 ай бұрын

多謝你支持

好清晰及仔細, 最近係屋苑商場一間連鎖麵包店買菠蘿包, 有廚爐即場焗,傳統雞尾飽,芝麻咸豬都做得幾靚,唯獨菠蘿包扁🤔,連續買幾日都係咁,唔係正常圓型漲卜卜

@habibiekitchen2875

11 ай бұрын

估計發酵問題，或水太多

大爸你好，我第一次跟你做波蘿包和螞蟻上樹都成功左，多謝你。

@habibiekitchen2875

10 ай бұрын

多謝支持，大家繼續加油，即將有新影片

睇完先知菠蘿包原來咁多工序先可以做到，真不容易，多謝分享！

@habibiekitchen2875

10 ай бұрын

🤣🤣🤣🤣所以香港幾蚊個係好抵食

謝謝你無私的分享！ 真的很仔細！！！ 👍👍👍👍

太捧了

@habibiekitchen2875

10 ай бұрын

Thank you 🥰

鸡蛋需要是室温才不会油水分离

教得好仔細，多謝大爸！ 想問吓搓果part 可唔可以用廚師機？你叫

@habibiekitchen2875

10 ай бұрын

當然可以🤣🤣🤣慳水慳力，不過記得蛋同水要加盤底，再加粉

黃生,我是唐太,偶然看到你的影片,你教學技巧比我教書還高超呢!👍👍👍努力呀！支持你!

@habibiekitchen2875

10 ай бұрын

多謝唐太誇獎啊🥰🥰

❤

好想試整

@habibiekitchen2875

10 ай бұрын

睇完條片，不妨一試，12歲至60歲，新手做完都send比我睇

多謝你教導，教得好仔細，我麵有跟你食譜黎做，好成功👍🏻，我想問下可以用湯種黎代替嗎？如果可以係咪應該減省低粉？請指教🙏🏻🙏🏻

@habibiekitchen2875

10 ай бұрын

Sorry ar 菠蘿包我未試過做湯種，所以比唔到份量你參考

@maykoon6368

10 ай бұрын

明白，但我跟你呢個分量都好好食，因為我之前整左湯種唔想浪費😝

去咗你間飯店Pandora食焗豬排飯, 好好食, 無得彈!👍😋👍

@habibiekitchen2875

9 ай бұрын

多謝你🥰🥰🥰大家食完比comment 令我更進步

@PhIn360

9 ай бұрын

​@@habibiekitchen2875好, 支持你!

香港人加油

@habibiekitchen2875

11 ай бұрын

香港人加油🥰👍🏼👍🏼👍🏼

Very detailed & clear ! Only, Why is it called PineApple Bun, when there's no Pineapple ?

@habibiekitchen2875

11 ай бұрын

Because the top looks like pineapple skin

請問呢個份量大約可以做到幾多個包？如果只做一半份量，係咪將全部材料份量除2就得？

@habibiekitchen2875

Жыл бұрын

食譜可做25個中size 或18保正常size ，想做一半，直接除2便可

😋👏👍💪

Hi, 如果我没有custard powder , 还可以成功吗？谢谢

@habibiekitchen2875

10 ай бұрын

可以，只是味道無咁豐富和顏色較淡，因為吉士粉本身會令麵包多左蛋香味

@dellalee

10 ай бұрын

@@habibiekitchen2875 Thanks for your prompt reply 😊

多謝哂 不過份量太多 了 要做粉同才料全部減一半。啱嗎

@habibiekitchen2875

6 ай бұрын

可以減半

May I know it's instant yeast or active dry yeast? Thanks.

@habibiekitchen2875

11 ай бұрын

Active dry yeast

@alicelam2379

11 ай бұрын

Thank you 😊

Thank you for providing the ingredients in English 🫰

@habibiekitchen2875

Жыл бұрын

I really want to share how to do ,not only want get the view 🥰🥰

阿弥陀佛 好

好正呀，我想問同墨西哥嘅做法係咪只係嗰個皮唔同咗？

@habibiekitchen2875

11 ай бұрын

包底都一樣，係個面唔同

以前做过很多次，效果都不理想😢希望这个配方有进步

@habibiekitchen2875

11 ай бұрын

試吓

主持好靚仔🙏🏻🙏🏻🙏🏻🫨

@habibiekitchen2875

11 ай бұрын

🤣🤣🤣🤣咁拑住良心都肯講，多謝你先

❤❤👍👍👍

請問沒有奶粉，可以有其它代替？

@habibiekitchen2875

11 ай бұрын

無奶粉可省略，但唔可以用鮮奶，會影響發酵

您好，請問焗爐是商業用嗎？請問是什麼牌子？謝謝🙏🏻

@habibiekitchen2875

Жыл бұрын

係啊，餐廳焗爐，家用都係用160°C-170°C都夠

Can you tell me where I can find your 波羅包 recipe ?

@habibiekitchen2875

6 ай бұрын

In video 0:40 have the full recipe

請問做菠蘿皮加的蛋液，是用全蛋液抑或只係用蛋黃？唔該晒。

@habibiekitchen2875

10 ай бұрын

我用全蛋液

@matthewmatthew1271

10 ай бұрын

@@habibiekitchen2875 thank you!

太多工夫了

謝謝大爸教路，想整好耐，但家中無廚師機，偶然睇到呢條片，正合用👏🏻，請問圖中的Allinson’s是高筋麵粉嗎？Mc Dougalls就是低麵？

@habibiekitchen2875

10 ай бұрын

多謝你支持先🥰🥰 Allinaon係bread flour (very strong white)做一般麵包用 Mc dougalls 係低蛋白質自發粉，主要做無筋性既海綿蛋糕呢類產品，因為英國好少有cake flour,佢地多數係自發粉，再細分蛋白質量去決定做邊種產品

@virginiachan3543

10 ай бұрын

@@habibiekitchen2875 謝謝回覆！咁我都係買包Mc dougalls跟你教的份量整穩陣啲🙏🏻😊

@virginiachan3543

9 ай бұрын

大爸，我買咗Dried Active Yeast請問係咪唔啱用，要買過Easy Bake 嗰種？

@habibiekitchen2875

9 ай бұрын

@@virginiachan3543 啱用，浸室溫水10分鐘先加入麵粉

@habibiekitchen2875

9 ай бұрын

@@virginiachan3543 加少少糖能令依士更活躍

師傅，請問如果前一晚整好，第二日先焗得唔得架？😅

@habibiekitchen2875

9 ай бұрын

放雪櫃，低温發酵

@chloeho6047

9 ай бұрын

@@habibiekitchen2875 知道，謝謝

菠蘿皮的制作跟蛋撻皮有分別嗎？

@habibiekitchen2875

10 ай бұрын

完全不同，蛋撻皮主要係牛油，麵粉，糖混合物，比較似曲奇

請問無低粉，可否用corn flour 代替？

@habibiekitchen2875

Жыл бұрын

網上有高手出過比例 如果無低筋麵粉，可以中筋麵粉+粟粉的比例是4:1，即係70g低筋麵粉=中筋56+14粟粉

請問英國面粉係唔係要減水份量？吾該

@habibiekitchen2875

7 ай бұрын

真係每種牌子唔同，每隻都要試水量

@habibiekitchen2875

7 ай бұрын

我覺得英國麵粉，係無日本或台灣麵粉咁軟熟幼滑，偏硬身，嚼勁較高

酥皮包 菠蘿包以訛傳訛

片做嗰個份量係咪食譜x2?

@habibiekitchen2875

11 ай бұрын

無錯，我做係2倍既量有58個，大家跟食譜做有25個中size

沒有分量？

@habibiekitchen2875

10 ай бұрын

影片40秒左右，有詳細份量，大約可以做20至22個菠蘿包

@valentinhuynh5825

10 ай бұрын

@@habibiekitchen2875 謝謝你🙏

後段好 細聲

@habibiekitchen2875

10 ай бұрын

係啊，一開焗爐搶左聲，下次會留意一下

@saulintang8426

10 ай бұрын

@@habibiekitchen2875 😊😊

So I was expecting pineapple in the ingredients 😂

@habibiekitchen2875

10 ай бұрын

🤣🤣🤣🤣I’m sorry

包皮不太似

吾明白点解一份牛油变两份牛油沒讲解清楚

@habibiekitchen2875

5 ай бұрын

片中我用了食譜的2倍量，因為我要大量制作，如果大家係屋企做，照住0.40秒既食譜就可以了

冇份量甘免強，

@habibiekitchen2875

10 ай бұрын

有啊，係頭段45秒左右有齊份量，約可做20-23個