Homemade Cantonese sponge cake! My dad is a dim sum chef! Episode 6! HongKong style dim sum!
Тәжірибелік нұсқаулар және стиль
There are many materials and need to watch the weather? ! But this time it was a failure? ! What is it? !
homemade is not good as restaurants, so don’t be serious about sharing. Google translate english subtitle has been added!
#Cantonese_sponge_cake
#sponge_cake
0:00 Introducing the Cantonese sponge cake
1:14 Making Cantonese sponge cake Pulp
Ingredients: 6 taels of low-gluten flour, 5 taels of sugar, 6 eggs
1 tael coconut milk 1 tael flower milk 1 tael raw oil 1 tael custard powder
Method: Mix and mix well, cover the surface with a wet cloth and ferment for 7-8 hours
5:06 Making Cantonese sponge cake
Ingredients: 4 bucks baking powder 1.5 bucks food powder 1 tael butter
Method: add baking powder before steaming the cake
Mix well with water and add to the fermented Cantonese sponge cake slurry
Add butter
6:33 Steamed Cantonese sponge cake technology is added to the steamer and steamed for 35 minutes
7:38 You ask my dad to answer! Answer questions from netizens
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好羨慕你有個咁叻嘅老豆, 直頭係點心百科全書一樣, 而且坐喺屋企就可以食到高質專業點心! 太幸福啦! 要好好愛錫你嘅老豆呀!
老豆師傅好多謝你.全不保留你的真功夫.你D粉絲獲益不小.系我们嘅福气.萬分感謝 ! ! ! 祝身体健康 ! ! !
話比你老豆聽佢真係一個活寶庫,多謝佢分享!
@JCPostVideo
3 жыл бұрын
多謝你支持!我有同佢講呀
Recipe Egg - 300g coconut milk - 38g evaporated milk - 38g oil - 38g low gluten flour - 225g sugar - 190g custard powder - 38g baking powder - 15g baking soda - 5g butter - 38 to 58g
@maygriffin8705
3 жыл бұрын
Tks for the English sub. Otherwise, struggle to convert tael to gm.👍
@christineluu939
3 жыл бұрын
Tank your for your convert to the recipe 😘👍
@weilinyang9374
2 жыл бұрын
No yeast?
@QtAnGeL0121
2 жыл бұрын
@@weilinyang9374 No yeast. The egg does the fermentation. A small amount of baking powder and baking soda are added to help raise the cake. You could use a small amount of sourdough (fermented dough) (flour+yeast) to replace baking powder and soda but will need to add a very little alkalizing powder to balance the sour taste from the fermented dough.
@siubingliu1877
Жыл бұрын
Appreciate you ❤ I was just about to do the conversion to grams .
問答環節非常實用👍謝謝師傅兩父子🤗
好型呀 好多謝老豆咁無私分享食譜 加油💪🏽💪🏽
太幸福了💯👍有個點心師傅老豆,謝謝你們的分享
多謝朱爸爸的分享啊!!👍👍👍
真係好鐘意我老豆係點心師呢個系列,希望長做長有!加油!
謝謝師傅的回覆.
@JCPostVideo
3 жыл бұрын
多謝你留言
多謝師傅分享
有個酒樓點心師傅老豆,幸福👍
多謝老豆師傅👍🏻
謝謝分享!祝師父身體健康!
@JCPostVideo
3 жыл бұрын
多謝你支持
謝謝老豆師父,你好叻👍👍👍
謝謝師傅,好認真,示範得真好👍🙏
老豆師傅好好 謝謝
多谢师傅教学,赞
祝爺爺長命百歲,身體健康!
人在外地,好掛住香港既野食,多謝師傅既影片,等我都學下做,頂下思鄉引☺️
真功夫👍!期待更多茶樓點心登場🙏
@JCPostVideo
3 жыл бұрын
多謝支持!會繼續登場更多點心~
屋企可以整到酒樓點心,多謝朱生老豆分享。👍👍 晶瑩蝦餃 鮮蝦燒賣 古法糯米雞 香滑馬拉糕 豉椒蒸排骨 蠔油鮮竹卷 香煎蘿蔔糕 豉汁蒸鳳爪 時菜鯪魚球 潮式蒸粉果 糯米雞 豉汁蒸排骨 家鄉鹹水角 陳皮牛肉球 蠔油鮮竹卷 鮮蝦腐皮卷 蜜汁叉燒腸 韭黃鮮蝦腸 鮑汁鳳爪 沙薑豬手 柱侯陳村粉炆米鴨 七味豆腐 期待😍……!追🏃♀️片
@JCPostVideo
3 жыл бұрын
多謝你支持
@oolongtea5883
3 жыл бұрын
期待……😍👍
多謝分享👍👍😋👍👍
@JCPostVideo
3 жыл бұрын
多謝你~可以share俾朋友~
今天做了,很松软很好吃。谢谢分享。
@JCPostVideo
3 жыл бұрын
多謝你支持
多谢师傅!有学到一点功夫🐼
🥰😋🥰😋見到就已經好想整呀多謝師父
好靓
真係有馬拉糕丫😍😍 辛苦晒師傅~ 最後改良返蒸籠後超靚!!
@JCPostVideo
3 жыл бұрын
多謝你支持呀💪
好正
師傅爸爸好叻👍
師傅講解好詳細清楚😍😋👍謝謝!
@yukpingchau9801
2 жыл бұрын
最好师傅永克比较好吾好用两计算好好多,谢谢。辛苦啦
多謝老豆師傅無私分享!多謝亞仔後援支持!問題環節好實用!
@JCPostVideo
3 жыл бұрын
多謝你支持呀😘
@pauline28288
3 жыл бұрын
@@JCPostVideo 記得同老豆講佢好勁!開始有fans👏🏻😍
@JCPostVideo
3 жыл бұрын
@@pauline28288 有呀!我會教佢睇留言㗎~
謝謝分享
@JCPostVideo
3 жыл бұрын
多謝你支持呀
師父叔叔…謝謝無私教導…祝你身體健康
Thanks for the recipe Sifu.
@JCPostVideo
3 жыл бұрын
thank you!
想問吓, 可唔可以加酵母去發酵? 等一日太耐. 謝謝..
有份量,我们就可以有信心去做
睇見就想食 yummy
大好了 多謝老豆寫上食譜了
@JCPostVideo
3 жыл бұрын
全部片都有上食譜㗎 片中同描述位置都有
老豆好野
謝謝
Thanks for keeping this alive. Lockdown for 10weeks now and I have serious yum cha cravings! just a few edits to your captions. Bucks is Tsin and its (3.8g = 1 tsin, and 38g =1 Tael rounded up)
谢谢师傅的无私分亨,我是您新加坡的粉丝一路耒我都有看你的节目,昨天重看,看到您教的马拉糕,今天就开始做了,做出耒的马耒糕我的孙女说好好吃哦,再次谢谢您。
@JCPostVideo
2 жыл бұрын
謝謝你的支持!
👏👏👏👏👏👏👍👍👍👍👍終於聽到廣東話🙏🙏🙏🙏🙏🙏🙏
Thank you 🙏🏻
多谢师傅。希望你能教多些不同点心。多谢师傅
@JCPostVideo
3 жыл бұрын
好呀
整成功了,多谢师傅教路,真系好似外面个d甘...不过你俾的配方份量有d多,我稳个玻璃容器蒸,蒸咗成个钟先熟,变咗出现你讲的"粉沉底"的状况.所以下面有d死实ge感觉,但系唔影响吃.
好西利!!
我估中老豆大師父整馬拉糕 老豆好叻 勁
@JCPostVideo
3 жыл бұрын
犀利呀👍👍
想請教師父,點心豉汁排骨做法
好型!見到師傅用個秤去秤材料重量😍😍勁型勁爆型❤❤好想食😍流口水❤
@JCPostVideo
3 жыл бұрын
多謝你支持老師傅💪
@xushang350
2 жыл бұрын
我鍾意你老豆😊!可否請你老豆煮港式道地的絲襪奶茶嗎😄 一定很棒👍
1) @8:40 豬腸粉 recipe, proportion of starch to rice flour was reversed. 2) @5:00 There is no need for fermentation as no YEAST was added, the leavening was mainly due to the baking soda and baking powder. If just relying on the meager amount of yeast naturally present in the flour, you have to let it ferment for 1-2 days as in the making of Ethiopian injura.
師傅,可以教整鬆糕嗎?
师傅,请教授萝卜糕同白糖糕的做法🙏🙏
@JCPostVideo
3 жыл бұрын
同老豆講講先
最好用g啦
我己推薦香港朋友關注的廚藝
@JCPostVideo
3 жыл бұрын
多謝你支持呀
老师可以用GR,克,来量嗎?因为不太懂得如何去算.拜托🙏🏼谢谢🙏🏼!
師傅亞仔!你老豆好帥喔!
香港一斤是16两( 600 克)。一两是十钱。一两是37.5 克( g), 一钱是3.75克。
請問發酵是否在放在外面的等7-8小時,唔該曬師傅。
Hi 你好呀 伯伯廚神 我在美國加州的香港人 今天學你做馬拉糕 非常成功 我家人很喜歡食 谢謝你指教 無言感激 祝你身體健康
@JCPostVideo
3 жыл бұрын
多謝你支持!好開心你成功整到 !
蒸馬拉糕中途使唔使開蓋抖氣 如果唔係蒸得太高 凍咗個陣會沈落嚟呀
好正呀你阿爸個秤!😗😍
感謝C FU
@JCPostVideo
3 жыл бұрын
多謝 Jamie
師傅,腸粉食唔哂,可以放雪櫃留明早蒸熱,吃嗎?謝謝
請問不能食蛋好以用什麼代替謝謝你
请问师傅在国外找不到嗅粉,可以用什么代替?又或者不放可以?
希望師傅教我們 做牛肉球
會唔會考慮教灌湯餃? 宜家出面食個D 同以前用鐵片上味道都唔同..
師父: 可不可以教整 粥店賣的鬆糕呢? 我好鍾意食。謝謝!
请问师傅,肠粉1斤粘米粉2斤半生粉,是这意思吗?谢谢
師父我以前做嘅馬拉糕呢做唔到好似你 咁 而家跟住你做唔做到同你一樣好靚 好好食 多謝師傅
麒麟面咁有氣勢既形容,CFU教得好,要自己整幾次先知
師父,請問你可否教造舊式紅豆糕? 現在茶樓無得食
不用 yeast 發酵?
好衰呀你成日笑老豆講唔正🤣 不過好多謝分享片比我地睇點整酒樓點心 👍🏻👍🏻👍🏻
可不可以教怎麼做芒果布甸?🙏我已經失敗咗N次😩
感謝師父在"你問我答環節"回答我的詢問💯🙏
@JCPostVideo
3 жыл бұрын
多謝你留言~
👍👍👍
冇落酵母, 冇落面種, 點樣發酵啊?
鬆糕几時做?
個個師傅都有其手藝,呢啲食譜好珍貴,好彩有人拍低。希望以後係街都買到啲傳統手藝嘢,唔好比大集團中央廚房控制晒。
@starsvgrgo301
3 жыл бұрын
同意啊!!
多謝師父分享!我非常喜歡食馬拉糕,但整得唔靚.依家有多少把握嘞!
@JCPostVideo
3 жыл бұрын
多多嘗試!加油呀~
什麼是太白粉,是否鷹粟粉或生粉?
It would be helpful if the recipe and method of making were described on the top of description
Do you proof the dough overnight in the fridge or at room temperature?
@QtAnGeL0121
2 жыл бұрын
Room temp
有冇i 油角仔
一斤生抽半斤老抽7两糖没有水?
老豆師傅,請問吾使放酵母嗎?
@2017w
3 жыл бұрын
用泡打粉
多謝師父, 我跟住你的方法去做,很好食,但放入蒸籠時,待麒麟面時,下面啲人係預先煲熱定係先開火一路煲熱水,我上次做時係把蒸籠放上已熱嘅水中,等麒麟面時發覺馬拉糕好似高咗小小,我未肯定🈶️冇麒麟面就立刻蓋上鍋蓋了。我想問D水熱咗定還是才開火。唔該
@user-tt1zp1hd4l
2 жыл бұрын
我水滚蒸,竟然冇麒麟面
師傅不用放酵母嗎?沒有看到你放酵母?還要發酵七八個鐘?蒸之前才放泡打粉,和食粉?不太明白?
可不可以教做黃金糕🙏🙏😀
师傅你好,请问我在外国,冇吉时粉,咁需要落什么粉呢?
@patriciasiu5164
3 жыл бұрын
吉時粉即custard powder,任何超市有賣
is best if the ingredients are measured in grams
師傅是否可以用克計算,因為一錢不知道是多少克,希望你能換算,多謝你。
@tangalex4621
3 жыл бұрын
一両有37.8克, 即3.78錢.
1両和1钱等于多少克
請問馬拉糕發酵要唔要落酵母?謝謝你們
@QtAnGeL0121
2 жыл бұрын
不要
師父,我點學都整唔你好似你整咁靚嘅點心,可唔可以暗示畀我知邊度食到呀? 🙏
師父你好,可以教馬仔嗎?
什么面粉高筋还是中还是低