Papa Fung's Kitchen

6:23

Red Bean Blooming Flower Recipe (花開富貴酥) with Papa Fung

Жыл бұрын

8:14

Fresh Shrimp Fun Guo (aka. Fun Gor) Recipe (鮮蝦粉棵) with Papa Fung

2 жыл бұрын

4:11

Red Bean Sweet Potato Pancake Recipe (蕃薯豆沙軟餅) with Papa Fung

2 жыл бұрын

6:48

Walnut Sachima (aka. Ma Jai) Recipe (合桃薩琪瑪) with Papa Fung

2 жыл бұрын

4:32

Air-fried HK-Style Sesame Shrimp Toast Recipe (芝麻蝦多士) with Papa Fung

2 жыл бұрын

7:25

Sakura Red Bean Mochi (aka. Lo Mai Chi) Recipe (紅豆櫻花糯米粢) with Papa Fung

2 жыл бұрын

8:47

Snowy Mountain Beef Tenderloin Bun Recipe (雪山牛柳飽) with Papa Fung

2 жыл бұрын

5:39

Deep Fried Red Bean Dumplings (aka. Fried Red Bean Puffs) Recipe (豆沙軟角) with Papa Fung

2 жыл бұрын

4:12

Deep Fried Taro Balls (aka. Taro Shrimp) Recipe (芋蝦) with Papa Fung

2 жыл бұрын

6:16

Hong Kong Style Coconut Tart Recipe (椰撻) with Papa Fung

2 жыл бұрын

9:15

Salted Egg Lava with Mung Bean Peach Bun (aka Longevity Bao) Recipe (流芯荳蓉夀桃) with Papa Fung

2 жыл бұрын

3:33

Easy Red Bean Paste Pancake Recipe (豆沙鍋餅) with Papa Fung

2 жыл бұрын

5:57

Fried Water Chestnut Cake (aka. Fried Ma Tai Lo) Recipe (酥炸馬蹄露) with Papa Fung

2 жыл бұрын

10:12

Hong Kong Style Walnut Napoleon Cake Recipe (合桃拿破倫) with Papa Fung

2 жыл бұрын

5:54

Traditional Vs. Air-fried Spring Rolls Recipe (炸/汽炸春卷) with Papa Fung

2 жыл бұрын

8:37

Black Sesame Lava Glutinous Rice Balls in Sweet Peanut Dessert Soup Recipe (流芯湯圓花生糊) with Papa Fung

2 жыл бұрын

3:43

Taiwan Street Food: Sticky Rice Rolls Recipe (街頭小食：粢飯) with Papa Fung

2 жыл бұрын

3:59

Split Pea Coconut Cream Pudding Recipe (椰汁馬豆糕) with Papa Fung

2 жыл бұрын

7:10

Pan-Fried Pork Buns (aka. Sheng Jian Bao) Recipe (生煎飽) with Papa Fung

2 жыл бұрын

5:44

Fried Wonton with Homemade Sweet & Sour Sauce Recipe (錦滷雲吞) with Papa Fung

2 жыл бұрын

4:35

Crunchy Peanut Bars Recipe (花生酥) with Papa Fung

2 жыл бұрын

8:06

Seafood Lucky Pouch Recipe (海鮮福袋) with Papa Fung

2 жыл бұрын

12:27

Salted Egg Lava Mung Bean Puff Pastry Recipe (金沙豆蓉酥) with Papa Fung

2 жыл бұрын

5:17

Mango Mousse Tart (芒果撻) with Papa Fung

2 жыл бұрын

5:58

HK Street Food: Fried Shredded Radish Cups & Yam Wedges Recipe (街頭小食：炸蕃薯與炸油滋) with Papa Fung

2 жыл бұрын

8:26

BBQ Pork Puff Pastry (aka. Char Siu So) Recipe (义燒酥) with Papa Fung

3 жыл бұрын

3:12

Traditional Steamed White Sugar Rice Cake Recipe (白糖糕) with Papa Fung

3 жыл бұрын

4:11

Fried Sugar Egg Puffs (aka. Chinese Doughnuts / Sa Yong) Recipe (蛋球(沙翁)) with Papa Fung

3 жыл бұрын

10:41

Wife Cake 2.0 (with Candied Winter Melon) Recipe (老婆餅(新配方)) with Papa Fung

3 жыл бұрын

Пікірлер

@chanvincy5460 5 күн бұрын

有冇話幾多度以下先整得？

@PapaFungsKitchen 5 күн бұрын

製作過程當中，如果感到皮有啲軟化，就會黐手。這時最好放入雪櫃雪半小時才繼續。那就好做得多。

@jojokee1140 16 күн бұрын

今日才看到你這高人做拿破倫!👍💪💯💯💯💯💯💯💯

@PapaFungsKitchen 8 күн бұрын

😊

@miskyloo887 27 күн бұрын

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

@PapaFungsKitchen 18 күн бұрын

Thanks!

@JaceTimes 27 күн бұрын

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

@PapaFungsKitchen 18 күн бұрын

Thanks for your support!

@PlushFairytale Ай бұрын

omg i used to love these as a kid

@elizawu4958 Ай бұрын

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

@PapaFungsKitchen Ай бұрын

Thanks for trying it out!!

@karenchiem3687 Ай 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!

@PapaFungsKitchen Ай 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?

@ThanikaPhudthipong Ай бұрын

Thanks for your captions in English language.

@PapaFungsKitchen Ай бұрын

Your welcome 😊

@ThanikaPhudthipong Ай бұрын

Am interested in the best of formula.

@ThanikaPhudthipong Ай бұрын

Tops for the best of luck.

@ThanikaPhudthipong Ай бұрын

Thanks for the best of formula.

@PapaFungsKitchen Ай бұрын

😊

@ThanikaPhudthipong Ай бұрын

From Thailand..... Thanks.

@PapaFungsKitchen Ай бұрын

Np!

@becauseofyou8433 Ай бұрын

冯爸爸你好！唔见你更新频道，甚是想念！祝好！

@PapaFungsKitchen Ай бұрын

非常多謝關心。因最近工作繁忙。沒有時間做視頻請見諒。

@fecariskitchen Ай бұрын

哇..非常好吃‼️👍👍♥️

@zeffyrichardzeffy3107 Ай бұрын

Can it still works without the candied winter melon?

@PapaFungsKitchen Ай бұрын

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

@emilyso8426 Ай бұрын

如果無豬油可用牛油？

@PapaFungsKitchen Ай бұрын

是可以的。

@priyaambo5945 Ай бұрын

Can I use bao buns instead?

@PapaFungsKitchen Ай бұрын

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

@AwCarmen Ай бұрын

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

@PapaFungsKitchen Ай бұрын

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

@ehislqwezad316 Ай бұрын

拿破崙西餅係香港既經典之一

@user-rs5gz9pf6o 2 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?

@PapaFungsKitchen 2 ай бұрын

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

@user-rs5gz9pf6o 2 ай бұрын

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

@lamvan8631 2 ай бұрын

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

@PapaFungsKitchen 2 ай бұрын

☺️

@keerthanashanker8489 2 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.

@PapaFungsKitchen 2 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

@keerthanashanker8489 2 ай бұрын

@@PapaFungsKitchen Thank you!

@firdabadrie7903 3 ай бұрын

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

@PapaFungsKitchen 3 ай бұрын

Np!

@susieleventis5126 3 ай бұрын

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

@PapaFungsKitchen 3 ай бұрын

Nice! Lmk how it goes

@susieleventis5126 3 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.

@eniale1986 3 ай бұрын

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

@PapaFungsKitchen 3 ай бұрын

I haven’t been able to perfect that one yet

@fecariskitchen 4 ай бұрын

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

@PapaFungsKitchen 4 ай бұрын

Good luck

@ct5468 4 ай бұрын

Nice! 😀

@nancyhan1190 4 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!

@PapaFungsKitchen 4 ай бұрын

Thanks for trying out the recipe! Glad you liked it

@patriciakwong2019 4 ай бұрын

Mat I know how many per cake?

@PapaFungsKitchen 4 ай бұрын

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

@SIGGY11 4 ай бұрын

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

@GotchaPong 5 ай бұрын

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

@PapaFungsKitchen 4 ай бұрын

Thanks!!

@chowkaisan47 5 ай бұрын

雞球大包切粒?以前成舊雞肉？

@PapaFungsKitchen 4 ай бұрын

我是將切粒的餡料和一大舊雞肉放在包裏面的。

@pingloria 5 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😢

@PapaFungsKitchen 5 ай бұрын

可能你包水皮和油皮的時候，水皮收口不太實。

@pingloria 5 ай бұрын

@@PapaFungsKitchen 唔該晒，我下次再留意下！

@quockhanh7424 5 ай бұрын

请问帅父这个食谱煮红豆铛要多少分量？

@PapaFungsKitchen 5 ай бұрын

可以做到三十八至四十個角仔

@Bin668 5 ай бұрын

😂why is not wife 's receipts cake?

@ToxicallyMasculinelol 5 ай бұрын

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

@dermidtabanao3357 5 ай бұрын

can i let the dough rest in the refrigerator overnight?

@PapaFungsKitchen 5 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

@dermidtabanao3357 5 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.

@kicapmanis69 5 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

@PapaFungsKitchen 5 ай бұрын

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