My dad is a dim sum chef! Make the pork buns at home! HongKong style dim sum production
Тәжірибелік нұсқаулар және стиль
Thanks to the covid-19, the dim sum chef who has been working for more than 30 years has become an unemployed stayhome for half a year. The unfilial son decided to record his skills, hoping to inherit Hong Kong-style dim sum.
homemade is not good as restaurants, so don’t be serious about sharing. Google translate english subtitle has been added!
0:00 How the dim sum chef learns to make barbecued pork buns in a restaurant
1:14 Making Char Siew Bun Stuffing
Ingredients: barbecued pork, ginger onion, monosodium glutamate, corn starch, water
Method: chopped barbecued pork, saute ginger onion and MSG
The same raw powder is buried in the same water, and the barbecued pork is fried
1:58 Barbecued pork foreskin needs fermented flour first
Time required: 10 minutes
Material: low-gluten flour water (ratio 2:1)
Method: mix flour with water, cover the surface with a damp cloth
3:44 After rubbing the skin, put the char siu stuffing into it, and steam it in a steamer for 6 minutes
Пікірлер: 297
謝謝朱師傅的介紹!好鐘意睇您的教學片, 睇得好開心又學到野. 師傅您做的包真系好靚.
司馬斤両 錢 對 千克 1 =3·78克 2=7·56克 3=11·37克 4=15·12克 5=18·9克 6=22·68克 7=26·46克 8=30·24克 9=34·02克 10=37·8克 希望留用 支持 你老豆點心師
@vickyho2594
3 жыл бұрын
請問是不是一斤有十六兩,一兩有十錢?
I'm so happy I can learn Chinese food with KZread!! Hello from France friends!!
好鐘意睇你老豆d教學片,睇得好開心又學到野
一個义燒包,真係唔簡單。謝謝師父詳細講解。👍👍👍
@JCPostVideo
3 жыл бұрын
多謝你支持~
Treasure! Great idea to have the detailed skills passed to next generation! 點心師父現在買少見少!多謝!
@JCPostVideo
3 жыл бұрын
多謝你支持
你老豆好可愛,一睇就知係老一輩嘅勤力老實人,多謝你幫佢拍片,一睇就愛上。
@JCPostVideo
3 жыл бұрын
多謝你支持呀
@nickytsang9116
3 жыл бұрын
@@JCPostVideo 麻煩同你爸爸講聲,好鐘意佢,而家追緊之前啲片。
老豆好可愛!
師傅有手藝。。個仔有口才 父子兵。。绝配(留下秘笈,希望點心不會失存)👍😘😘
好美味,加油可愛爸爸帥父!
敬佩老師傅功架加油呀👍💪💪
@JCPostVideo
3 жыл бұрын
多謝支持~
原來我們在酒樓食的飽真的花了師傅們很多的心機啊!!
@JCPostVideo
3 жыл бұрын
係呀💪💪
好正吖!多谢师傅!
師傅好可愛😂😂
師傅好嘢👏
呢个老豆好得人鍾变意! 叻叻
拍的甘辛苦,一定支持你两父子👍
@JCPostVideo
3 жыл бұрын
多謝你支持
Thank you dimsum chef dad for sharing your recipe and techniques of making BBQ buns
多謝分享,老豆師傅好得
@JCPostVideo
3 жыл бұрын
多謝你呀~
认真你就输,当笑片睇都幾開心 多謝師父
师傅说的好.今晚有空再仔细看见。
@JCPostVideo
3 жыл бұрын
多謝支持~
用手稱就知勁啦!期待下次能夠做一次叉燒餡的製作過程!
請問師傅, 點解開皮時會回縮?到包時又要碌番大塊皮。🙏
感謝分享! 睇完先知原來平時酒樓食物係咁難先整到出黎!
@JCPostVideo
3 жыл бұрын
係呀~~多謝空姐支持
司馬斤両 對千克 1斤=604.8 克 15兩=567克 14 兩= 529克 13両 = 529克 12両 =435·6克 11両 =415·8克 10雨 =378克 9兩 = 340·2克 8両 =302·4克 7兩 =264·6克 6両 =226·8克 5両=189克 4両=151·2克 3両=113·4克 2両=75·6克 1兩=37·8克 如覺好用 抄下。
@petaabay3984
2 жыл бұрын
法國大餐多舊魚
師傅有料到。
师傅你好 多谢您的悉心教导, 请问四两即是几克,三钱是几克?
做這個叉燒包 包好後 是否不用醒發?直接蒸就可以了?
世伯勁👍🏼
Uncle好厲害😍好羨慕在家就可以品嚐🤤
@JCPostVideo
3 жыл бұрын
謝謝支持~
老豆,上鏡,整齊D😂😂
请问下,如果不加那么多糖行不行???如有时间请回复。谢谢
請問可以叫師教做大包同奶皇千層糕嗎?
叔叔你好!你教得好好,你做的包真系好靚
老豆好有耐性解釋😘
@JCPostVideo
3 жыл бұрын
多謝你支持呀!
老豆有耐性成師傅,不簡單。
滿滿的愛🤤親子對話
最渴望的中式點心視頻
@JCPostVideo
3 жыл бұрын
多謝支持~
師傅👍,多謝分享
你daddy好叻好犀利
師父你好 請問酒樓的咖喱墨魚仔蒸咁耐都可以唔縮水的
高~哈哈哈高⋯⋯爸爸好得意啊
老师傅厉害 然而并不是爆开的叉烧包 可想而知叉烧包要做的好 有多难
老豆係點心師真好,時時有點心吃,睇到流哂口水!
制作好認真
@JCPostVideo
3 жыл бұрын
多謝支持
真係羡慕你老豆是㸃心師傅
@JCPostVideo
3 жыл бұрын
多謝你,個個老豆都有唔少技能嘅~
個稱好有味道,一睇就知大師父👍🏼😆
老豆好cute 😂🤣
@JCPostVideo
3 жыл бұрын
用cute去形容 lol
@JeanSWoo
3 жыл бұрын
T
@JeanSWoo
3 жыл бұрын
Very good
多謝分享。是否全部麵粉都是用低筋?
好實用的分享!
@hohoho9691
3 жыл бұрын
請问你做到嗎? 面種祇有水和分成功嗎?
@vickyho2594
3 жыл бұрын
@@hohoho9691 對呀!我也很好奇! 面種不用下酵母或者發酵粉嗎? 麵粉加水就可以了???
師傅你好叻呀👍😂
支持師父!! BTW, 買部stand mixer 比你老頭等佢唔洗手打得咁辛苦嘛。
I love this ! Sweet and warm and i really want to learn the steamed spare ribs, how can make it that fluffy and tender. Well done and keep it up !
中山啊公,叉烧包皮可以用豬油包皮吗?
師父 才是 正字,視師父 如父親般 👍👍👍 中文字 全部有根有據,解得通 😏😏😏 80年代後,香港文化水準低落,錯字連篇 🙈🙈🙈 你看看往時粵語的字幕片,套套是正字 👍👍👍
唔該,我想請問個支用嚟舀餡嘅竹片叫咩?
爸爸講話,你配啲粗口字好搞笑,爸爸可愛🉐️意!😂😂
师傅出面吃的叉烧包是爆口 点解你这个无
好羨慕你有個做點心師傅嘅爸爸
我問正用水同面粉不用原種一齊搓嗎?唔該師父
Very good...thanks.
唔使发酵粉,?面粉怎要放十个钟,怎么发起来?
做麵種時, 要yeast 嗎?
個師傅好可愛 🙄😆
Awesome tq from Singapore
叉烧包的皮不是应该爆开的吗
請問係咪唔需要落酵母?
謝謝令 尊的介紹! 但太難啦!
師父👍👍
@JCPostVideo
3 жыл бұрын
多謝支持!
Amazing!
做包子不需有发起来?
几時做鬆糕?
老豆口音好可愛
@JCPostVideo
3 жыл бұрын
哈哈 我都覺得好搞笑
請問可以教授饅頭食譜呢?
朱師父你當年是否在會展中心做過 ?
可唔可以將個做餡過程影埋俾我地睇呀
感謝
老豆師傅,可唔可以教下魚皮餃點整,連google都無资料,唔該
菜肉包係唔係一樣皮呀?
kindly how much baking powder thanks
朱師傅好可愛呀😂今次最大得著系發現叉燒包原來系甜包😂 師傅煮野食比好多心機嫁大家量力而為吾好做大晒鬼呀!!
@JCPostVideo
3 жыл бұрын
多謝你支持
Recipe sourdough - 600g sugar - 152g baking soda -7g low gluten flour - 152g baking powder - 11g (he forgot to talk about 枧水 and 臭粉 in the video but usually you put about 2g 枧水 to remove acidity from sourough and 4g 臭粉 instead of the baking soda)
@hedykarim3614
6 ай бұрын
Couldn’t translate to English what you forgot yo talk about
老師傅把秤夠经典,可以傳子,傳孫,想買都買唔到,就算買到都唔識睇秤。
好可愛第一次看到廚房用秤,老豆的手藝阿仔必須好好學上來,要不然失傳太可惜啦~
麵種,臭粉,鹼水呢?
鳩根麵粉,笑死我。 但叉燒包我鐘意食,睇到心郁郁
点解无裂开3条裂。。。
Where can I see the recipe
經驗之談~~~
可唔可整埋大包, thanks
thank you for sharing the recipe, I really enjoyed the video, it's so wholesome and heartwarming, feels like my dad actually teaching me how to cook UwU
覺得你爸爸好可愛
Can i get the receipy please
你就好啦,有個老豆係師傅,我都想有,。。。。
@JCPostVideo
3 жыл бұрын
你老豆都梗有d技能嘅
美
Can we get the recipe please?
你dad 秤2両粉加一両水做粉種,点解發成粉種后 佢話l斤種加4両糖等等 而不是几両種? 謝
@hohoho9691
3 жыл бұрын
請幫忙回答...究竟粉種係一斤亦或係二両分加一両水呢?
师傅你好,我想问下,你说的一斤种,是不是用了一斤低筋面粉,半斤水拌匀,用湿布盖住发酵10小时。请指教。多谢!
@suziedepingu
3 жыл бұрын
我觉得应该系2/3斤面粉+1/2水
@bingchen1566
3 жыл бұрын
@@suziedepingu多谢你!
@JCPostVideo
3 жыл бұрын
2份麵粉1份水,2:1比例,比例正確就可以啦。
@bingchen1566
3 жыл бұрын
@@JCPostVideo 明白了,多谢你的回复。
Can i get the name of the flower Thanks
Boleh share bahan resepi ini ke??