Пікірлер

• 
  @miskyloo8876 күн бұрын

  That looks amazing.. Easy to make too! About to hit subscribe!

• 
  @JaceTimes6 күн бұрын

  Papa Fung where have you been? I miss your videos! Doh Jeh!

• 
  @PlushFairytale9 күн бұрын

  omg i used to love these as a kid

• 
  @elizawu495814 күн бұрын

  I have tried many recipes and yours is the best. Thank you so much.

• 
  @PapaFungsKitchen12 күн бұрын

  Thanks for trying it out!!

• 
  @karenchiem368716 күн бұрын

  Papa Fung, I love watching all your uTube tutorials. I made the 义燒飽 followed your instructions. I didn't get the signature crack like the 义燒飽 you made. Could you please advise what had I did wrong? Thank you very much!

• 
  @PapaFungsKitchen12 күн бұрын

  Hello, there can be many factors that the bao didn’t have the signature crack. When steaming, it wasn’t hot enough, did you use a low protein flour like pastry flour? Did you use ammonia?

• 
  @ThanikaPhudthipong16 күн бұрын

  Thanks for your captions in English language.

• 
  @PapaFungsKitchen16 күн бұрын

  Your welcome 😊

• 
  @ThanikaPhudthipong16 күн бұрын

  Am interested in the best of formula.

• 
  @ThanikaPhudthipong16 күн бұрын

  Tops for the best of luck.

• 
  @ThanikaPhudthipong16 күн бұрын

  Thanks for the best of formula.

• 
  @PapaFungsKitchen10 күн бұрын

  😊

• 
  @ThanikaPhudthipong16 күн бұрын

  From Thailand..... Thanks.

• 
  @PapaFungsKitchen10 күн бұрын

  Np!

• 
  @becauseofyou843317 күн бұрын

  冯爸爸你好！唔见你更新频道，甚是想念！祝好！

• 
  @PapaFungsKitchen16 күн бұрын

  非常多謝關心。因最近工作繁忙。沒有時間做視頻請見諒。

• 
  @fecariskitchen26 күн бұрын

  哇..非常好吃‼️👍👍♥️

• 
  @zeffyrichardzeffy3107Ай бұрын

  Can it still works without the candied winter melon?

• 
  @PapaFungsKitchenАй бұрын

  Yup. The first version of this recipe doesn’t use candied winter melon

• 
  @emilyso8426Ай бұрын

  如果無豬油可用牛油？

• 
  @PapaFungsKitchenАй бұрын

  是可以的。

• 
  @priyaambo5945Ай бұрын

  Can I use bao buns instead?

• 
  @PapaFungsKitchenАй бұрын

  Regular bao buns are different, the taste and texture is different

• 
  @AwCarmenАй бұрын

  Oil dough 200g unsalted butter correct? Or 200g flour

• 
  @PapaFungsKitchenАй бұрын

  For oil dough, it’s 70g pastry flour and 200g unsalted butter

• 
  @ehislqwezad316Ай бұрын

  拿破崙西餅係香港既經典之一

• 
  @user-rs5gz9pf6oАй бұрын

  Can we use cake flour instead of pastry flour? Is this walnut cookies too sweet! Can’t eat too sweet can I cut down the sugar?

• 
  @PapaFungsKitchenАй бұрын

  Hello, cake flour and pastry flour are the same. As for sugar, you can adjust to your liking. Thank you.

• 
  @user-rs5gz9pf6oАй бұрын

  @@PapaFungsKitchen thank you so much papa fung! Will you post more new videos! I love you cooking and baking!

• 
  @lamvan8631Ай бұрын

  Thank you so much, Fung Sifu, for the soup dumpling recipe - they are very nice!👍❤😀

• 
  @PapaFungsKitchenАй бұрын

  ☺️

• 
  @keerthanashanker84892 ай бұрын

  If you set 40 ml of hot water before, won’t it cool down by the time you pour it into the dough? I’m curious.

• 
  @PapaFungsKitchenАй бұрын

  The hot water is mainly to melt the sugar in the beginning. Once you let the sugar water cool, then you add in the rest of the ingredients. By that time, the water is just warm, which is fine. You will still need to steam the mochi dough for it to get that mochi consistency

• 
  @keerthanashanker8489Ай бұрын

  @@PapaFungsKitchen Thank you!

• 
  @firdabadrie79032 ай бұрын

  never thought about this filling into this flaky dough,.. thanks

• 
  @PapaFungsKitchen2 ай бұрын

  Np!

• 
  @susieleventis51262 ай бұрын

  ❤❤❤👌Thank you so much Pa Pa Fung. I am making it to day.

• 
  @PapaFungsKitchen2 ай бұрын

  Nice! Lmk how it goes

• 
  @susieleventis51262 ай бұрын

  Hi Pa, Pa Fung . ❤❤❤👍The Char Siu Puff came out yummy. I made it into triangle shape. Your recipe was wonderful, so easy to follow. I gave some to my friend and loves them. Thank you ever so you Pa Pa Fung. You are ACE.

• 
  @eniale19862 ай бұрын

  Papa Fung, I hope you can also share your pork BBQ recipe. 🙏

• 
  @PapaFungsKitchen2 ай бұрын

  I haven’t been able to perfect that one yet

• 
  @fecariskitchen3 ай бұрын

  Thank you for the BBQ PORK bun recipe, it looks really delicious!! this is my challenge to make char Siu bao!! 🙏😍

• 
  @PapaFungsKitchen3 ай бұрын

  Good luck

• 
  @ct54683 ай бұрын

  Nice! 😀

• 
  @nancyhan11903 ай бұрын

  I made chicken bao with your Chicken Bao Filling [鷄飽餡] recipe. I added 1/4 tsp of chicken powder. It tasted soooo good. Also, I used the leftover filing to make siu mai. It was delicious! Thank you!

• 
  @PapaFungsKitchen3 ай бұрын

  Thanks for trying out the recipe! Glad you liked it

• 
  @patriciakwong20193 ай бұрын

  Mat I know how many per cake?

• 
  @PapaFungsKitchen3 ай бұрын

  How many it makes? How many filling? How much dough? I’m not sure what you’re asking for

• 
  @SIGGY114 ай бұрын

  0:24 0:33 0:35 0:37

• 
  @GotchaPong4 ай бұрын

  OMG! Expert Level! Yeah, love listening to the Cantonese

• 
  @PapaFungsKitchen4 ай бұрын

  Thanks!!

• 
  @chowkaisan474 ай бұрын

  雞球大包切粒?以前成舊雞肉？

• 
  @PapaFungsKitchen4 ай бұрын

  我是將切粒的餡料和一大舊雞肉放在包裏面的。

• 
  @pingloria4 ай бұрын

  師傅，想請教下點解我包完水皮油皮之後，就開始好似甩皮咁嘅？我已經有用保鮮紙封面，應該唔會乾晒😢

• 
  @PapaFungsKitchen4 ай бұрын

  可能你包水皮和油皮的時候，水皮收口不太實。

• 
  @pingloria4 ай бұрын

  @@PapaFungsKitchen 唔該晒，我下次再留意下！

• 
  @quockhanh74244 ай бұрын

  请问帅父这个食谱煮红豆铛要多少分量？

• 
  @PapaFungsKitchen4 ай бұрын

  可以做到三十八至四十個角仔

• 
  @Bin6684 ай бұрын

  😂why is not wife 's receipts cake?

• 
  @ToxicallyMasculinelol4 ай бұрын

  It's so interesting how fried taro ends up with such a unique shape and texture

• 
  @dermidtabanao33574 ай бұрын

  can i let the dough rest in the refrigerator overnight?

• 
  @PapaFungsKitchen4 ай бұрын

  Hello, no. It shouldn’t be refrigerated overnight. The dough will lose its stretchiness and will tear easily making it very hard to wrap

• 
  @dermidtabanao33574 ай бұрын

  hi, Papa Fung, can i replace bokchoy with cabbage and potato starch with wheat starch? bochoy and potato starch is not available in my area.

• 
  @PapaFungsKitchen4 ай бұрын

  Hello, Yes, substituting those should be fine. The wrapper texture may be a little different

• 
  @kicapmanis694 ай бұрын

  Hello..for te 1st dough, the recipe says 1kg of pastry flour...may i know how much will it be if its in gram? Does this mean 1kg pastry flour = 1 GRAM pastry flour? Thank you kindly for the help

• 
  @PapaFungsKitchen4 ай бұрын

  Hello, no. 1kg = 1000g Kilo = 1000

• 
  @yaplily3585 ай бұрын

  我试做了。 外皮真的很松化，一出炉就吃了两个。 我做到的馅料有点湿，可能炒到不够干，饼烤好了內馅还是有点湿，糯糯的口感。

• 
  @PapaFungsKitchen4 ай бұрын

  多謝支持。加油。

• 
  @jessicashou7685 ай бұрын

  Hope Papa Fung comes back (and soon)! Miss your videos :)

• 
  @mason.credible6385 ай бұрын

  A labor of love. Appreciate the recipe and watching your skill. Bonus that I get to listen to Cantonese while I enjoy the video. Thank you.

• 
  @PapaFungsKitchen5 ай бұрын

  Thanks for tuning in!

• 
  @ctc30415 ай бұрын

  Hi Papa Fung, thank you for sharing your lovely bao tutorial. May I ask can I use this sourdough starter to make Mah Lai Gao. Thank you. 😊

• 
  @PapaFungsKitchen5 ай бұрын

  Yes you can, it’s the same sourdough

• 
  @ctc30415 ай бұрын

  @@PapaFungsKitchen Thank you.

• 
  @irenedhakde46925 ай бұрын

  Why does it feel so authentic... Am definitely making this particular recipe.

• 
  @PapaFungsKitchen5 ай бұрын

  Yesss, go try it

• 
  @BG-ww9ut5 ай бұрын

  I like this recipe! But can we make the crepes one day earlier and keep in the fridge for next day wrappings?

• 
  @PapaFungsKitchen5 ай бұрын

  The crepes will rip easily if they sit in the fridge for a day

• 
  @craeronella94466 ай бұрын

  如果背景音樂唔好咁大聲就完美啦！背景音樂🎵太大，聽唔清楚講D乜嘢

• 
  @PapaFungsKitchen5 ай бұрын

  真是萬分抱歉，我會改善。多謝支持。

• 
  @alvinchen52466 ай бұрын

  這才是真正會做蝦餃的老手。

• 
  @PapaFungsKitchen5 ай бұрын

  非常感謝你的支持。

• 
  @YatiChannel75726 ай бұрын

  Nice recepi

• 
  @PapaFungsKitchen5 ай бұрын

  Thanks!

• 
  @denden1286 ай бұрын

  請問嗰個不銹鋼餃托可以喺邊度買到？謝謝！！

• 
  @PapaFungsKitchen5 ай бұрын

  在香港我真係唔知。 我住在加拿大。這邊可以找到。

• 
  @denden1285 ай бұрын

  @@PapaFungsKitchen 咁就啱喇，我都喺加拿大（多倫多），你是否也在這邊？那裡可以找到呢？Thank you!!

• 
  @GaryChang-nh9go6 ай бұрын

  In the recipe, you use curry - what specific curry do you use?

• 
  @PapaFungsKitchen6 ай бұрын

  Just the basic curry powder from the grocery store, nothing special

• 
  @kwwai4636 ай бұрын

  睇你的片學到做美食，還學到做十分好用的工具，真是獲益良多 ❤ 多謝，多謝 😊 🙏

• 
  @PapaFungsKitchen6 ай бұрын

  多謝你的支持

• 
  @naterciaritasilva24626 ай бұрын

  Excellent as all your recipes. Thank you.

• 
  @PapaFungsKitchen6 ай бұрын

  Thanks