That looks amazing.. Easy to make too! About to hit subscribe!
@PapaFungsKitchen18 күн бұрын
Thanks!
@JaceTimes27 күн бұрын
Papa Fung where have you been? I miss your videos! Doh Jeh!
@PapaFungsKitchen18 күн бұрын
Thanks for your support!
@PlushFairytaleАй бұрын
omg i used to love these as a kid
@elizawu4958Ай бұрын
I have tried many recipes and yours is the best. Thank you so much.
@PapaFungsKitchenАй бұрын
Thanks for trying it out!!
@karenchiem3687Ай 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!
@PapaFungsKitchenАй 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?
@ThanikaPhudthipongАй бұрын
Thanks for your captions in English language.
@PapaFungsKitchenАй бұрын
Your welcome 😊
@ThanikaPhudthipongАй бұрын
Am interested in the best of formula.
@ThanikaPhudthipongАй бұрын
Tops for the best of luck.
@ThanikaPhudthipongАй бұрын
Thanks for the best of formula.
@PapaFungsKitchenАй бұрын
😊
@ThanikaPhudthipongАй бұрын
From Thailand..... Thanks.
@PapaFungsKitchenАй бұрын
Np!
@becauseofyou8433Ай бұрын
冯爸爸你好!唔见你更新频道,甚是想念!祝好!
@PapaFungsKitchenАй бұрын
非常多謝關心。因最近工作繁忙。沒有時間做視頻請見諒。
@fecariskitchenАй 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-rs5gz9pf6o2 ай 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?
@PapaFungsKitchen2 ай бұрын
Hello, cake flour and pastry flour are the same. As for sugar, you can adjust to your liking. Thank you.
@user-rs5gz9pf6o2 ай бұрын
@@PapaFungsKitchen thank you so much papa fung! Will you post more new videos! I love you cooking and baking!
@lamvan86312 ай бұрын
Thank you so much, Fung Sifu, for the soup dumpling recipe - they are very nice!👍❤😀
@PapaFungsKitchen2 ай 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.
@PapaFungsKitchen2 ай 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
@keerthanashanker84892 ай бұрын
@@PapaFungsKitchen Thank you!
@firdabadrie79033 ай бұрын
never thought about this filling into this flaky dough,.. thanks
@PapaFungsKitchen3 ай бұрын
Np!
@susieleventis51263 ай бұрын
❤❤❤👌Thank you so much Pa Pa Fung. I am making it to day.
@PapaFungsKitchen3 ай бұрын
Nice! Lmk how it goes
@susieleventis51263 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.
@eniale19863 ай бұрын
Papa Fung, I hope you can also share your pork BBQ recipe. 🙏
@PapaFungsKitchen3 ай бұрын
I haven’t been able to perfect that one yet
@fecariskitchen4 ай бұрын
Thank you for the BBQ PORK bun recipe, it looks really delicious!! this is my challenge to make char Siu bao!! 🙏😍
@PapaFungsKitchen4 ай бұрын
Good luck
@ct54684 ай бұрын
Nice! 😀
@nancyhan11904 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!
@PapaFungsKitchen4 ай бұрын
Thanks for trying out the recipe! Glad you liked it
@patriciakwong20194 ай бұрын
Mat I know how many per cake?
@PapaFungsKitchen4 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
@GotchaPong5 ай бұрын
OMG! Expert Level! Yeah, love listening to the Cantonese
@PapaFungsKitchen4 ай бұрын
Thanks!!
@chowkaisan475 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。
@pingloria5 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😢
@PapaFungsKitchen5 ай бұрын
可能你包水皮和油皮的時候,水皮收口不太實。
@pingloria5 ай бұрын
@@PapaFungsKitchen 唔該晒,我下次再留意下!
@quockhanh74245 ай бұрын
请问帅父这个食谱煮红豆铛要多少分量?
@PapaFungsKitchen5 ай бұрын
可以做到三十八至四十個角仔
@Bin6685 ай бұрын
😂why is not wife 's receipts cake?
@ToxicallyMasculinelol5 ай бұрын
It's so interesting how fried taro ends up with such a unique shape and texture
@dermidtabanao33575 ай бұрын
can i let the dough rest in the refrigerator overnight?
@PapaFungsKitchen5 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
@dermidtabanao33575 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.
@kicapmanis695 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