Chicken Bao & The Everything Bao Recipe (鷄球大飽與鷄飽仔(麵種廷續編)) with Papa Fung

謝謝你的分享，我想知道大包的麵糰大約几克，雞仔包的麵糰又是几克?

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!

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

雞球大包切粒?以前成舊雞肉？

A labor of love. Appreciate the recipe and watching your skill. Bonus that I get to listen to Cantonese while I enjoy the video. Thank you.

師傅你晒功力啫；👍👍👍原來中式點心要這高技巧家庭怎能做到要真的學過師才得，一定貴過街外買

你好。请问制作面种温度不同的情况下静置的时间长短如何调整？

哈囉🎉🎉第一次到訪你嘅channel。超鍾意你條雞包影片！廢話少。句句講重點，簡而精！讚👍🏼

Thank you Papa Fung 💖

Thank you so much, Papa Fung. Your recipe is accurate and instructions are easy to follow. Wishing you all the best!

OMFG! I remember when everything buns were $1. So good n filling. One of my go to bun, this n good old baked pork bun.

Don't have left over sour dough. How do I start sour dough?

Where I can buy pastry flour please

已經不記得上次食雞包仔是什麼時候. 差點忘記有雞包仔的存在😅

It is just TOO MUCH work....... It is ok to do it for fun, otherwise, just buy.

Love the skyflakes box

冯爸爸，为什么用续种制作，后面的面团低粉用200g不是用210g呢！谢谢。

What will happen to the pao if I skipp Ammonia powder?

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傳統大包，太感動了😭

怎樣留面種？

I'm in the middle of prepping my sourdough. Wondering what the rationale is for the order of operations in the final dough mixing. Why not simply mix all the final dough ingredients together at once and knead?

Three cheers for Papa Fung! I have been wanting to make this classic bun! Thank you.

Hi PapaFung, I done with the sourdough fermentation and can I keep in the fridge for later use , can I use it straight from the fridge

should translate literally sometimes so that the gwei will know that you woke up the starter and fed it breakfast

I absolutely LOVE your videos Papa Fung! True skill, impeccable recipes. Can you do a video about steamed veggie bao? I'm not sure what to use for the filling.

I like it, thanks Papa Fung's 🙏😃

I have only found out this channel last week. Love all the videos! So typical of our Hong Kong food. Just love it ! Learn so much from Papa Fung! Thank you!. Have tried egg tarts, Turnip pudding (i have to substitute with vegetarian version), salted egg lotus paste bun --- all turn out perfect. Mind you I have problem with family member intolerant to wheat product. It has always been especially difficult for me but I did experiment with the same bun recipe but with Gluten free flour. Thank you Papa Fung for doing all this to keep our HK food alive!!!

First!