Hong Kong Style Dinner Rolls 港式茶餐廳餐包

Hong Kong Style Dinner Rolls 港式茶餐廳餐包 | Mrs Harry Baking Practice

Рет қаралды 67,129

Күн бұрын

[中英文解說 Chinese & English instructions available]
Remember to subscribe this channel (@Ms Harry Baking Practice) and click the bell. You will be notified upon new video upload. 記得訂閱此頻道 (哈利太太烘焙練習), 再按鐘仔, 新影片上載時就會立即收到通知喔!
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》》》Shopping for ingredients 購買烘培材料《《《
✏︎ Organic Cane Sugar 有機蔗糖： iherb.co/3NmQ5Kp
✏︎ Himalaya Pink Salt 喜馬拉雅粉紅鹽： iherb.co/ko4DSrg
✏︎ Discount Code 優惠碼：CRH6784
Remarks(1)：All the arrangements of purchase and discount are solely handled by iHerb.com, and this channel is not involved. For any enquiries, please contact iHerb.com direct.
備註：所有產品安全、購買程序及優惠安排由iHerb.com全權負責，本頻道並無參與，相關事宜請向iHerb.com查詢。
Remarks(2): Mrs Harry would receive small commissions at every transaction via the above affiliate links. Your support to this channel is most appreciated.
備註 (2)：透過以上連結進行購物並完成交易，哈利太太將會收到微薄佣金，感謝大家對此頻道的支持。
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Hong Kong style dinner rolls (8pc)
Bread flour 210g
Cake flour 40g
Sugar 20g
Instant yeast 3g
Salt 3g
Drinking water 100g (Hand kneading might use 90g)
Milk 80g
Condensed milk 20g
Unsalted butter 30g
Egg liquid some (for brush on)
Melted butter 8g (for brush on after baking) [might substitute by diluted honey]
*Preheat
*Bake 170C 15min
Remarks:
1. Use luke warm liquid if weather is cold (lower than 15C). Use icy liquid if weather is hot (higher than 30C).
2. Individual oven might have different characteristics, adjust baking temperature and time accordingly.
港式茶餐廳餐包(8個)
高筋麵粉 210克
低筋麵粉 40克
糖 20克
即溶酵母 3克
鹽 3克
飲用水 100克（手揉麵糰可用90克）
牛奶 80克
煉奶(煉乳) 20克
無鹽牛油 30克
蛋液適量（掃面）
無鹽牛油溶液 8克（烘烤完成後掃面用) [可用稀釋蜜糖代替]
*預熱
*烘烤 170度 15分鐘
備註:
1. 冬天天氣(低於15度)宜用暖水. 夏天天氣(高於30度)宜用冰水.
2. 每個焗爐/烤箱有自己的個性, 可按其個性調節溫度和時間.
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Feel free to visit these platforms created by Mrs Harry :)
有時間歡迎前往以下平台與哈利太太交流 :)
Contact 聯絡: mrsharrymrsharry@gmail.com
Social Platform 社交平台
IG: / mrsharrybakingpractice
FB: / mrsharrybakingpractice
MeWe: mewe.com/i/mrsharrybakingprac...
#餐包 #煉奶麵包 #麵包 #小餐包 #港式茶餐廳
#簡單烘培 #簡易烘培
#dinnerrolls #breadrolls #buns #condensedmilk
#hongkongstyledinnerrolls
#simplebaking #easybaking

Пікірлер: 70

@souphomphakdy4815 3 жыл бұрын

Thank you so much 😍🙏

@user-tm1wy9me2r 3 жыл бұрын

你的視頻越來越詳細，謝謝

@mrsharry.mrsharry 3 жыл бұрын

其實今次有特別目的應承咗一定要做到

@user-pr7ri6ru9f 2 жыл бұрын

喜歡您的講解

@mrsharry.mrsharry 2 жыл бұрын

🙏謝謝支持

@marymasylvia Жыл бұрын

成功，好食，謝謝你❤

@mrsharry.mrsharry Жыл бұрын

謝謝鼓勵🙏

@user-tm1wy9me2r 3 жыл бұрын

期待中

@mrsharry.mrsharry 3 жыл бұрын

謝謝支持～～

@souphomphakdy4815 3 жыл бұрын

You are super 👍👍👍

@dorisong6720 3 жыл бұрын

感恩老师详细说明🙏 做了好几款您的食谱都非常成功🙏 棒!

@mrsharry.mrsharry 3 жыл бұрын

太好了

@emilysiu1647 3 жыл бұрын

Mrs Harry, 你的聲音很好聽，不知不覺就看完🤣🤣讚😁😁

@mrsharry.mrsharry 3 жыл бұрын

😄謝謝鼓勵

@alanw5812 2 жыл бұрын

Thanks for the video. just want to know why sometime the yeast just mix with the flour, but some need to mix with suger and warn water or milk first ?

@mrsharry.mrsharry 2 жыл бұрын

Hi. If the weather is cold, soaking the yeast in warm water will help speed up the fermentation. There are some yeast brand where yeast is not easily soluble. You will still find the yeast lumps / powder bits in the dough if that’s the case. Soaking In warm liquid also helps. Good wishes!

@AnnaLee-yi6xd 3 жыл бұрын

茶餐廳邊有咁骨至呀，睇到都想食。

@rivercityinn686 2 жыл бұрын

Hi Mrs.Harry Baking Practice, Celine here, nice to know u thru' this video. May I know the temperature of the water in the container used to put in the oven when proofing the buns for 30 minutes ? Tks.

@mrsharry.mrsharry 2 жыл бұрын

Hi Celine It used to be roughly 80, but surely the temp drops as time goes by. It’s more important to monitor the temp and humidity in the proofing ‘box’. Yet, it’s home made, we can hardly keep everything to be very exact and constant, so proofing time vary and watching the rising of the dough becomes critical. You may also consider some kind of proofing cabinet. But sorry that I have no experience using that. Good luck and enjoy!

@dilyswong4922 3 жыл бұрын

Hi Mrs Harry 無廚司機怎辦？如果買邊隻牌子好呢?

@mrsharry.mrsharry 3 жыл бұрын

要看看budget，便宜1000+也有，我呢部2000左右，其他貴既可以5000-6000或更高。上網可以先研究下Bosch，Kenwood同 Kitchenaid。

@LolaScheer1054 2 жыл бұрын

哈里太太, 請問妳的rolling pin 在那裡買到? 我喜歡不平滑有小尖釘頭可以幫助趕走氣泡的這種. 我在Amazon網上找不到.

@mrsharry.mrsharry 2 жыл бұрын

Hi 我在沙田的小型烘焙店買的，你可以去 Amazon Japan 或者 rakuten Japan 網購。🙏🙏🙏

@sweeeng2845 3 жыл бұрын

請问高筋同低筋的比例是那个準確？因为英文版及中文版都不同.多謝

@mrsharry.mrsharry 3 жыл бұрын

抱歉，已更改。高筋210 低筋40。謝謝提醒～

@taimoylee2281 3 жыл бұрын

可以用低筋面粉吗

@mrsharry.mrsharry 3 жыл бұрын

網上有見過人用低筋麵粉做麵包不過都係非常非常少數你唔介意嘅可以做個實驗睇吓自己鍾唔鍾意個質感祝成功

@taimoylee2281 3 жыл бұрын

I can use whole wheat flour?

@mrsharry.mrsharry 3 жыл бұрын

I would suggest a mix of bread flour and wheat flour. My usual practice is 20% wheat. The flour brand also matters. Everyone has different preference and experience. Hope you find your unique combination.

@kirakong4056 3 жыл бұрын

你好！我都岩岩買咗呢一款厨師機呀！请問中速係咪3，高速係4呀！大约打幾多分鐘？

@mrsharry.mrsharry 3 жыл бұрын

🙌🏻 中速係2，高速係3 時間我會以麵糰狀況做決定，粗略大概加牛油前5-10分鐘，之後再5-10分鐘。中途可以停機，刮返啲麵糰係中心，可以縮短時間。供參考。

@kirakong4056 3 жыл бұрын

@@mrsharry.mrsharry 谢谢你呀！😘

@bobby3509 3 жыл бұрын

How long does this bread last?

@mrsharry.mrsharry 3 жыл бұрын

Hi It really depends on the temp, humidity and flour quality. In my case, I kept them in a vacuum box, I finished them within 24-36 hours. You could also put them in freezer with each nicely wrapped and kept in ziplock bag. They are still good after reheat within 3-5 days. Hope the information helps.

@taimoylee2281 3 жыл бұрын

All purpose flour 可以吗

@mrsharry.mrsharry 3 жыл бұрын

可以質感會有一點不一樣你試試看自己喜不喜歡

@tingli8299 2 жыл бұрын

中间小瓶撒的粉请问是白糖还是面粉？

@mrsharry.mrsharry 2 жыл бұрын

是麵粉😊

@user-applepanda0217 2 жыл бұрын

请问即溶酵母是普通酵母吗？

@mrsharry.mrsharry 2 жыл бұрын

我用的是即溶酵母🙏

@fiono560 2 жыл бұрын

想問下冇練奶可以用蜜糖代替嗎？

@mrsharry.mrsharry 2 жыл бұрын

Hi 煉奶同蜜糖質感有啲似，不過不可以直接對換呢！超級市場有賣細細支嘅煉奶，可以用嚟開奶茶、搽麵包。☺️

@fiono560 2 жыл бұрын

@@mrsharry.mrsharry Thank you 🙏

@mrsharry.mrsharry 2 жыл бұрын

You’re welcome

@angellam9823 3 жыл бұрын

Mrs Harry 想問你成團後係咪都仲係好軟綿綿架? 其實我已足你嘅receipt嘅份量仲用緊同一部廚師機??搞到好懷疑人生😂😂

@mrsharry.mrsharry 3 жыл бұрын

hello hello...如果麵粉牌子唔同，吸水情況可以差好遠呢！我用過某麵粉，用過一次，剩低我只用黎做手粉 >.< 下次水留番10-20克，按住麵糰狀況再落。又或者，機揉時間加長，我有試過類似經驗，等左20-30分鐘，我個次救得番份麵糰。我都常常懷疑人生 XP 新年快樂喔！

@angellam9823 3 жыл бұрын

Mr Harry 請問你係用乜嘢牌子嘅yeast同麵粉㗎?

@mrsharry.mrsharry 3 жыл бұрын

韓國粉 & 紅色酵母你可以IG/FB聯絡我喔！連結在頻道簡介

@wongkim3470 3 жыл бұрын

請問食識裏面有低筋粉既？作用係咩？謝謝解答🙏

@mrsharry.mrsharry 3 жыл бұрын

低筋會有軟綿綿質感高筋會彈d，有咬口d 你都可以試下唔同比例搵自己最鍾意既口感：）

@wongkim3470 3 жыл бұрын

@@mrsharry.mrsharry 哦⋯⋯原來係咁，明白了，謝謝你的解答喔！🙏 等我遲啲試吓先，請問放到第二日都軟熟嗎？吾好意思問咁多問題🙏

@mrsharry.mrsharry 3 жыл бұрын

我呢盤非常好，第二日午餐都ok，用三文治袋，如果天氣夠冷，不用放雪櫃。供參考～

@wongkim3470 3 жыл бұрын

@@mrsharry.mrsharry 明白，謝謝詳細解答喔！🙏 請問會否教整蘿蔔糕呀，哈哈😄🙏🤤

@mrsharry.mrsharry 3 жыл бұрын

抱歉，相信短期內唔會喇，拍片要計劃同剪片，趕唔到新年前。KZfaq好多大師傅，你快d search 下～

@wongkim3470 3 жыл бұрын

你好呀！

@mrsharry.mrsharry 3 жыл бұрын

（揮手中）

@weihuahong3684 2 жыл бұрын

老師邊度買發酵布？，

@mrsharry.mrsharry 2 жыл бұрын

烘焙店、Amazon網購也可以問問店員，你要買做法包的發酵布 🧡

@user-uq7qj3or4l Жыл бұрын

是否落後了？全部放落機桶油落先，面粉，及其他等等也放下去，中速度機打約12分鐘，0k，烘不用掃蛋了，掃蛋有缺點，皮面硬，又多工夫，衹是光澤一點而已，嘻嘻，我口多，唔好介意，拜拜。

@mrsharry.mrsharry Жыл бұрын

謝謝你的意見，沒有多口不多口的問題，把經驗和想法分享出來是好事。👍🏻

@tangwong9542 2 жыл бұрын

見到你用廚師機已經冇料到啦

@mrsharry.mrsharry 2 жыл бұрын

謝謝意見🙏

@ericssonwu 2 жыл бұрын

用機械就無料到咁面包舖個啲又係???搞笑

@margaretdea7563 Жыл бұрын

Sorry I didn’t have a machine so I cannot follow you

@mrsharry.mrsharry Жыл бұрын

It’s ok. If you really want to try, you can knead the dough by hand. Enjoy everything and have fun! 🧡