I love this dessert, drove 60miles to get it today (120miles round-trip total) to a Chinese bakery in Daly City CA. Bought 2dozen...one for my mom and the other for my family, thank you for sharing the recipe on "how to". I will make at the next family gathering :-)

你好﹐你教得真好﹐一步一步﹐又清楚。 想不到這樣就做到了﹐這是我媽媽的家鄉小食﹐很高興現在我也懂得做﹐感謝你。

你教得很清楚！多谢你的分享! Love Cantonese dishes!

By the way, I'd like to say many of the Chinese ingredients I finally now know what they are called in English, thanks to your videos. My mother (Hong Kong Chinese) passed away just 1.5 years ago, so I could no longer ask her. While I can speak conversational Cantonese, I'm not fluent in reading and writing. So thank you to your videos!

你教的咸蛋 真的一级棒 thanks

So glad I found your cooking videos! I often wonder how these delicious dim sums are made.

I just made it again successfully and would like to share some experiences: 1) for those that live in N. America, use the lowest heat possible to cook the flour mixture the very first time. Once you've got the hang of it, you may start to cook it in mid-heat and slowly turn it down when the mixture thickness similar to condensed milk; 2) the water temp. that I use to dissolve the dry yeast is 100 F 3) I use the "Fleischmann's Active Dry Yeast" and it works like a charm

@wantanmien

10 жыл бұрын

Thank you for trying my recipe and your wonderful experience. It will help so many people for this recipe. Thank you again. Have a lovely day :)

@rositali9311

6 жыл бұрын

Phyllis L. ，

您好, 非常感謝做我的食譜, 多謝. 祝快樂 ^^

第一次做就好成功。多谢你的分享！期待你新的video

@wantanmien

8 жыл бұрын

嘩!! 您真本事, 第一次做就好成功我為您高興, 非常感謝做我的食譜及支持, 祝幸福和快樂 :)

哈哈…我第一次整 (白糖糕) , 跟足你的 資料 / 教導 很成功, 非常好食, 幾分鐘之內已經食完, 哈哈.....非常感謝你的資料及教導…你的講解非常清楚, 很容易明白....再次謝謝....!!!

非常成功，多謝你的食譜。

@wantanmien

10 жыл бұрын

您好, 請不要客氣. 非常感謝做我的食譜和告訴我, 我為您開心, 因為這個食譜不容易做的, 祝幸福和快樂 :)

Thank you so much for the English subtitles! I've been looking for directions and recipe for this for a long time! Our ice cream truck in Hawai'i would sell this and it was my first choice! Can't wait to make it and wish I would have found it yesterday. There's always next weekend :)

好的 我一會再試 再次感謝你

Thank u for the recipe. I will try to make this for my sis. It's her favourite!

Well done! I never knew it was so time consuming, but I'll give it a try! Thanks!

I failed twice times to making this and just found josephine recipes is much easy and yummy.

This recipe is sooooooooo goooood. Instructions are clear and I succeed in the first try! Thanks so much wantanmien!

@wantanmien

7 жыл бұрын

You are welcome. Thank you for trying my recipe and your feedback. I am glad it worked out well for you. Thank you. Have a great day :)

I tried this before as a kid but it was expired and i had to throw it away. I asked my mum to make it before but hers failed to rise and the end result was not very good. Having watched your video i realised that although you make it seem very simple as you are very well practiced, it indicated to me it is actually relatively complex and some areas which are tricky. I enjoyed your video alot as it was edited to be concise and clear. :)

I love all your cooking video. I'm glad I found yours you tube. I wish I had found you earlier. I tried and it came out great right the first time. Thank you very much for sharing. You are so kind to make the video with English CC for people do not speak Cantonese. You are so kind to give us the measuring of cup versus gram. Thanks, thanks, thanks.

You are welcome. I am glad your hubby liked it. I think not only my tutorials you are also did a good work on it. A happy new year to you and your hubby. Thank you for feedback :)

THANK'S, i watch most of you video, it is very good and look easy to make it.... explain so clear, and step by step....i am glad i find your web

Thank you so much for this recipe Auntie Maria! I wish to have found you earlier so I wont have few failed attempts!! I tried your tutorials today and it was a success! I live in Philadelphia and 發酵時間is 3 and 1/2 hours under heated-room to 70F. My hubby said this tastes just like bakery store-bought! Ha! Thanks again and Happy New Year 2013~!!

you have good technique. I learn alot. Thank you!

I think you're amazing. My mum said you're really good and admires all the cooking you have done. She said this is a hard recipe to master and amazed you could do. Think she is going to try it soon :) Thanks for your great recipes :)

hi, im from Penang ， Malaysia。 Thanks for your sharing and I will try this method as I really like this type of cake. is simple and delicious ~

Yum, My mom makes these all the time!

I LIKE THIS!

thank you so much. Im going to try to make this for my parents to eat. I love your channel. Keep up the good work. :)

You are welcome. My dear. I am very happy to hear the recipe worked for you as well. This recipe is not easy and first time came out great. You are very good. Thank you so much for tried this :)

Awesome! I grew up on this stuff...sure brings me back =)

You video is very clear and simple to follow. Thank you allow the recipe and subtitle in English. Appreciate it!

love your video so much!learn a lot:)

Thank you great video---will try it soon.

Omg Thank you so much！My mom loves this，im going make this for my mom

Thank you so much! i will try this!

nice! thanks for the recipe

THis is my favourite dessert! Thank you so much :D From the Netherlands ;)

Thank you for trying my recipe. This recipe I made in Germany's winter, it take me 6 hours for rising time. In summer around 3. 5 to 4 hours. Some one live in Philadelphia and rising time is 3 and 1/2 hours under heated-room to 70F. I think your batter the rising times was too long. Thank you ^^

one of my favourite, thank you for the video, I def. will try it sometime :)

@wantanmien

10 жыл бұрын

You are welcome. Thank you for trying my recipe. Please tell me how it worked out. Thank you :)

it looks really good thanks for sharing

thx so much 我已經買左包新既。明天再試

Thank you very much for the tips. -- 來自美國。

@Janaveeve Hi, I am so happy the bak tong gou turned out well for you. Thanks for feedback :-)

thank you for posting this, you make this look so easy. all the steps are very clear. I think I will try to make this. :) Happy New Year2013!

Thank you so much for this video! I have loved this dessert since childhood and never knew how to make it. I hope I can figure out the times for each step. If you ever get time, would you also put English directions? But thanks for putting the ingredients in English !

Thank you Thank you. I was curious what Bak Tong Gou looked like, and you're the first one and the only one VDO on google.

Thank you so much for all the drove. I can understand you well because it take me round- trip more than 3 hours by express train go to shoping for chinese food :-)

good instruction. this is one of my favorite chinese foods but i prefer it to have smaller holes and be very fluffy.

Ok this very good ,thank you I will going to try this White cake.janaveeve.

阿姨, 终于可以自己做老家的味道了, 谢谢!

Hi, I love your blog as I did steamed 白糖糕 before from other chef's recipe. Just like you did and let it stand for 6 hrs, yes it raised up with many bubbles but when I pour it into the pan to steam, all the bubbles disappeared and the 白糖糕 did not raise much and soft !! I wonder should I pour it in the basket and let it raise then without pouring this action and steam. Will it raise much better ?? Thanks.

You are welcome. That's so nice of you. Thank you for trying my recipe and your support. Please tell me how it worked out. Best regards to your parents :)

my dad loves eatting these so he buys em from this one chinese bakery but yay now i could make it for him ^^

Thanks very much for taking the time to answer my questions. I tried again and succeeded. I let it rise in the container i use to steam so no air pockets are lost when transferring to steam. I also added some vanilla extract in for flavour. I added in 1tbsp of tapioca flour to give it some bite. I left it overnight and i think that made the yeast taste too strong. If i cannot steam it after 6 hours in future, can i put it in the fridge to halt the yeast process?

Allan你好, 非常感謝你喜歡我的食譜和試做. 多謝. 我的蒸籠 size: 8" x 6" H . 你是對的待發時間太長, 熱的地方可以 4 至 5 小時. 請試做爭取經驗. 祝你成功和等待結果 :)

您好, 應該可以的, 祝快樂 ^^

Hi there, really love your videos! Just wondering, how do I get more bubbles in my cake? The yeast has been proofed and activated and then mixed in to the batter and left for 6-8 hours depending on the climate. Everything looks correct and tastes correct, except for the texture for which I can't seem to get bubbles in it from the yeast!

Thank you my friend ,i did wow!! It is very snowy chewy yummy cake I like very much .I remember this cake ,when I was little girl ,my neighbour was gave this cake to me.janaveeve .

謝謝你的製作方法和食譜 想請教你一些事 請問是否一定要用暖水來開乾發子(酵母)呢？ 還有為何會有強烈的酵母味 就是正常嗎?

可能發酵地方太暖, 如你住香港請參考: 好開心呀，我第一次整，跟足這食譜做便能做出香甜、多氣孔、沒有­酸味的白糖糕，謝謝分享 ^^ (今天香港氣溫大概十六度，我的漿糊發酵了大概七小時), 希望能幫到你( 氣溫大概十六度發酵了大概七小時).

四个小时。任务非常之成功。而且还好好吃。妈咪都话唔会酸尾，好食！！1我们开心，你也开心。多谢晒 :)

真的很多謝你耐心回覆 不是黃色 都是白色的呀 但會否蒸得太長時間? 請問是否一定要發最小六小時?因為我不知何時才是發酵完成 真的對不起 因我媽媽喜歡吃 所以很想成功地整給她吃

Hi Maria, 我想知道可不可以将加入了yeast的batter放入40-50摄氏度的炉入面加速发酵呢？如果这样做的话大概需要多长时间呢？

I will try too. But I will mix with coconut's milk instead of water. What do you think?

多謝. 多謝捧場 :)

再次多謝你的回覆和問候 請問我的乾發子能發酵是否代表沒變壞呢?

Hi Maria. I have a question. What kind of dry yeast do you use? Is it the round chinese ball yeast or is it the instant yeast that comes in a packet at the american grocery store?

您好, 請不要客氣, 非常感謝做我的食譜和回函, 更為您開心做成功, 祝幸福和快樂 ^^

You are welcome. That is so sweet. Best regards to your sis. Thank you for trying my recipe. Please tell me how it worked out . Thank you ^^

你好，我今天第一次做白糖糕，完成品外相還可以，不過切開後，糕中間沒有氣孔，實心的。請問是否水份太多？還是發酵時間不夠？謝謝分享

@thailakorn hi, 200 ml = 2x 1/3 cups plus 3 tbsp water. 75 gram = 1/3 cup plus 1 tsp sugar 100 gram = 1/2 cup plus 1/3 cup plus 3 tsp rice flour, sieved :-)

No offensive,Chief, I can't imagine the labors and times that invest in this simple steam cake. My mom loves it a lot, I better buy it from Chinatown.

你好我这边没有那些 干酵母卖，如果用酒饼做白糖糕那要怎样做哦?急急急!

That's very nice of you. Best regards to your mom. Thank you for trying my recipe. Please tell me how it worked out: Thank you ^^

很喜歡你的教學 ，多啲拍片教煮食牙 ^^

@wantanmien

6 жыл бұрын

您好, 非常感謝支持, 祝快樂 :)

Thank you for trying my recipe. Please tell me how it worked out. Thank you :)

Hi Maria. I tried the recipe. But it came out as a sticky mass, did not rise and no holes inside like what I buy outside. The yeast did work as I saw the bubbles before I steam, and it did risen a little bit. What's wrong? Do I need to use high heat in steaming? I only used medium coz I'm afraid water may run out before time is up. Or because I used 2 tablespoon of water in proofing the yeast? Or I have over risen the dough (I put in overnight so it was more than 7 hours before I steam it)?

復活節快樂 不是 是未加乾發子就已是這樣 可能是我的粘米粉有問題 再請教 煮粘米粉時會否因為熱力令其變質而發出怪味呢

你好 先多謝你回覆 請問如果用了比較熱的水又會有問題嗎?

Thanks

easy and good recipe i live in flushing nyc and there is a massive asian population with many markets and ingrediants are found anywhere

I just made this but the flour mixture was a bit too lumpy, so I added some water. I'm just waiting for the 6 hours, so I can steam it. I hope it goes well. Did your mixture smell like yeast after you added it to the flour mixture? Mines smells a bit like too much yeast.

嗨。。你好，想请问是不是一定要用蒸包笼子才可以？用蛋糕盘何以吗？

@wantanmien i made it very goo-ey like. The batter was mixed a lot but it keeps on forming little blobs together. The first batch was not viscous at all, it was a lump of goo. Then, I remade it and mixed it with the first batch.

My tips. If you find the flavour bland add 1/2-1 tsp vanilla, almond or other extract. After mixing the yeast transfer it to your steaming container if possible and let it rise there to prevent air pockets being lost from transferring after. A non-stick cake pan is ideal. Don't get impatient when heating and stirring, immediately take it off the heat if lumps form. Be meticulous with stirring. You can use food colouring if desired. Ideas for people to try. :)

老師!點解D粉漿會越攪越傑身，食時又帶點酸味!用泡打粉可以嗎?謝謝!

As recipes go this is actually relatively simple. It's just you have to leave it for several hours and the simmering of the dough can be tricky.

Did you use "instant dry yeast" or just "active dry yeast"?

可以麻烦auntie教一下怎样做出好喝的杏仁茶吗，谢谢哦^.^

Thank you ^^

Hai after added yeast,how long need to keep aside before I steam cake?I Mixing know,,,please!

I tried making it and failed so i have a few questions. I put the bamboo lid the steamer, does that affect it? I thought that would save me using a towel but in retrospect i think it might blocked the steam, When i transferred the mixture to the steamer most of the bubbles disappeared, can i just let it ferment in the bamboo tray? When on the hob it doesn't form lumps but seems to kinda just cook into a very stiff batter.

Hi, I made this but it had a sour taste to it. I think it was from the yeast. Is there anyway to get rid of this taste? or did I do something wrong during the cooking process. Thank you!

Hi, I used instant dry yeast that comes in a packet at the german supermarket. Thank you ^^

您好，昨晚试做了，但蒸好后，还是粘粘，不够爽口，是蒸不够吗？但是表面已经裂了。还是火太大？我倒膜出来时还裂开一半。希望你可以帮我。感恩。

请问能放两倍的了一起吗？我怕不行～因为我用别的做法不能放两倍的料～会很软很粘牙>

Hehe!! Thank you ^^

What is your dimension of the steamer basket? I'd love to make this properly, but I think I have a larger dimension than your steamer basket.

But very good video never the less :D

You are welcome. Thank you for trying my recipe. Please tell me how it worked out. Thank you ^^