@@woklam342 dad said, 600g bread flour, 300g butter, 12-14 eggs, 3.7g baking ammonia powder to help rising. this amount is restaurant scale making dozens of ball. here dad use 100g flour and 2 eggs to demonstrate. fry in low heat, 80C - 100C hot oil for approximately 15 minutes until your desired browness. try it! enjoy, have fun and bon appetite! p.s. from personal experience, overnight dough tastes better because a little fermentation takes place in the long fridge resting.
我早排食咗泰昌沙嗡, 係第一次食,好難食, 我 lum 佢炸嗰陣d油太低溫, 咬落去d 油 beet 晒出嚟🤢 thanks for this recipe 🙏🙏 i tried it it was really good :D i also made a batch with cinnamon sugar instead of just sugar (i know, not traditional) but it was soooo f*ckin good. sor didnt bother typing in canto its too slow hehe
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記得開CZcams字幕功能，打字幕好辛苦㗎～
jc can u please ask u dad for an correct measure
Puff
@@woklam342
dad said, 600g bread flour, 300g butter, 12-14 eggs, 3.7g baking ammonia powder to help rising.
this amount is restaurant scale making dozens of ball. here dad use 100g flour and 2 eggs to demonstrate. fry in low heat, 80C - 100C hot oil for approximately 15 minutes until your desired browness.
try it!
enjoy, have fun and bon appetite!
p.s. from personal experience, overnight dough tastes better because a little fermentation takes place in the long fridge resting.
@@pingho8287 thank you so much mr ho
謝謝師傅詳細示範講解，無私分享🤝🤝也感謝貴公子在旁錄影和跟進疑問令大家容易明白🤝🤝
太好了👍👍🤝🤝💪💪
感謝細伯無私分享懷舊失傳食品
用熄火方法和無用熄火,結果是熄火的沙翁脹大多一倍.最後有開大火迫油及煮燶啲.我有探熱針,試過如果掉一小舊麵團,油温一百度要很久沙翁才升起,但如果油温是百五六度,兩秒沙翁己升起.這是唯一和師傅的方法有異.
喂， 做緊野， 唔得閒😂😂好專業👍
哈哈 係呀
越睇越想食 多謝老豆師父分享美食
師傅好!沙翁好味呀!
多謝教導🙏
你爸爸好醒目又叻仔！支持你為佢拍多啲片！
兒時小食，多謝師父分享！
多謝你支持💪
師傅越嚟越自然！👍👍👍
多謝你支持呀
謝謝分享
大師傅好厲害呀！
Very professional dim sum chef ! Mader recipes they turned out very nice, keep them coming ! Good job!
師傅好嘢👍
老豆電話響笑咗😆😆
值得尊敬老师傅
Thank you. Easy to follow recipe. ❤
有點像做曲奇餅呢？
Thanks your Dad for the recipe, very original. Does your Dad have recipe for
朝洲冷糕？
睇左當食左😋
叔叔好得意！
Thanks for sharing!
多謝你支持
唔好用植物牛油，用番真正牛油
可以用泡打粉代替臭粉嗎？🙏🏻🙏🏻🙏🏻
多謝師父，又學到嘢，現在好多酒樓都無出，我去（泰昌）買都唔好食
多謝你支持！
舖租物價飛騰，將貨就價，用無味平蛋及低級人造牛油做，當然唔好食了。可惜得很。
睇完好想食
謝謝,好手工呀！
多謝分享!!! 我勁仲意食沙翁!!!
多謝師父一於subscribe
正啊
臭粉在哪裡買？
朱叔,松糕几時做啦?
外國買不到臭粉可以用什麼代替？
Thx all
Thank you!
沙翁好好食
，多謝老師傅教導subscribe
yummmm!!!!!! thank you
奇怪，很喜歡加臭粉
其實用西式泡芙麵糰做法就可以
Jc you should invest at least a handheld mixer for your dad.
什麼是臭粉
Yum!
好想學呢個
下次介绍蛋散
Stinky powder...? Is there a technical name?
Is stinky powder baking soda? Baking powder?
suziedepingu also said 食用臭粉 Ammonia carbonate; it is usually used in " big bun', chicken bun , etc. different from yeast.
请问stinky powder是什么样的？
食用臭粉 Ammonia carbonate
@@suziedepingu 謝謝資料提供～
谢谢老豆分享的做法，还想请问老豆以前的黑豆沙怎么制作？谢谢！
同求黑豆沙
Like
阿叔你仲教人用臭粉。改下配方啦
請問臭粉的英文是什麼
Puff和donuts 差不多
壽桃飽教下我得唔得呢
叔叔 臭粉喺咪baking power 呀？
Baking powder
臭粉是碳酸氫銨，英文是Ammonium bicarbonate，和小梳打是相類似的膨鬆劑，但化學成份完全不同，所以並不是baking powder.
成份不同，作用相似，可以試試。
唔用臭粉，可唔可以用用另一樣野替代？
可試用整蛋糕嘅泡打粉baking powder。用臭粉會皮脆d。
@@pingho8287
謝謝你分享知識🙏🏻😊
Puff
臭粉是什麼？英文叫做什麼，謝謝你
臭粉係 baker's ammonia/baking ammonia ie. ammonium bicarbonate. 有時都會叫ammonium carbonate.
1錢等于几多g
一錢=3.125克
Vegetable butter = margarine !
google translate lol
It can be shortening,
反式脂肪，塞心血管
什麼是臭粉？英文臭粉是什麼？
臭粉：學名碳酸氫銨，powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate（google資料）
我早排食咗泰昌沙嗡, 係第一次食,好難食, 我 lum 佢炸嗰陣d油太低溫, 咬落去d 油 beet 晒出嚟🤢
thanks for this recipe 🙏🙏 i tried it it was really good :D i also made a batch with cinnamon sugar instead of just sugar (i know, not traditional) but it was soooo f*ckin good.
sor didnt bother typing in canto its too slow hehe
yup, easy to make and costs not much. and fresh out of the oil pan is KING.
I also use cinnamon sugar. yum 😋
係唔系中山人
yes