Thank you for teaching all these recipes to us. I worked in a dimsum restaurant a long time ago. Whenever I asked the dimsum chef how something was made or what were the ingredients, all I got was "it's a secret". Thanks again, dimsum is an art & your willingness to share is very generous.
Hi papa Fung! Thank you for making these videos with English subs- i know Cantonese but it makes it much easier to follow. Your recipes are very easy and delicious!
I made this today, it’s excellent. I don’t have lard, but used butter and coconut oil mix. Turned out very flaky. Also, I used 1/2 of an egg to each piece, trimming off some egg white, it fit fine.
so love, love 皮蛋. will definitely try but will skip the lotus paste part as i have been using a commercial one which is low sugar and very good for my 蛋黃蓮蓉酥. thx again.
Hi Papa Fung's, I'm making puff pastry yesterday. I made same with recipe that you wrote but the next day the skin is very hard. I'm not use lard but with white butter and very much oil on the pan.please correct me,thanks .🙏
Hello, for puff pastry, you need to use lard instead of butter because butter will cause it to be very oily and the texture will not be flaky. Lard allows it to be flaky and won't be as oily. I hope that helps.
Ideally you would want sthg that isn’t sweet to contrast the sweet flavour of the lotus seed paste. I think salted duck egg yolks would be a great alternative, or perhaps pork floss ?
