詳細教學包子的捏法～提褶包 冷水？還是熱水蒸包子最合適？Chinese pork Bun (Baozi)/鮮肉包子/ルー・バオジ/루 바 오지 скачать в хорошем качестве

詳細教學包子的捏法～提褶包 冷水？還是熱水蒸包子最合適？Chinese pork Bun (Baozi)/鮮肉包子/ルー・バオジ/루 바 오지

包子麵糰要揉到位，皮要三擀三折這樣子的包子饅頭才會漂亮,今天也會討論到包子到底是要冷水還是熱水蒸比較好.喜歡吃包子的朋友千萬不要錯過喔！ Dough kneading and the repeated folding and rolling is the key to successful baozi. We will also talk about which way is better for steaming baozi: to start with cold water vs hot water. Don’t miss this video if you love baozi. 請訂閱我的頻道Subscribe to my channel:    / 維臨阿姨weilinbakes   https://instagram.com/weilinbakes?igs... https://www.facebook.com/profile.php?... 包子麵糰： 中筋麵粉 350公克 快速酵母粉 1小匙 水 185-190公克 糖 10公克 油 10公克 泡打粉 ½小匙 Baozi Dough: Plain flour 350g Instant yeast 1 tsp Water 185-190g Sugar 10g Oil 10g Baking powder 1/2 tsp 豬肉餡： 豬絞肉400公克 鹽1/2 小匙 蠔油一湯匙 老抽一湯匙 黑胡椒1/2湯匙 水兩湯匙 麻油一湯匙 薑泥 一小匙 ½小匙白胡椒 30公克蔥花 Pork fillings: 400 g pork mince Salt 1/2 tsp Oyster sauce 1 TBSP Dark Soy sauce 1 TBSP Black pepper 1 /2TBSP Water 2 TBSP Sesame oil 1 TBSP Minced ginger 1 tsp White pepper 1/2 tsp Spring onion 30g #包子包法#PorkBaozi#提褶包