98岁太奶奶教我用白酒发面，发面速度快，包子馒头蓬松柔软白胖胖

【老面馒头】传承千年的古法老面馒头，宣软如云，天然麦香自带回甘！| 烘焙帮

蒸包子最忌提前发面！教你一招，又白又松软不塌陷，新手一次成功

Is there a trick to pinching and sealing the buns? Lao Mo will teach you a few key points, making...

饅頭為什麼塌陷? 為什麼死麵? 歷經多次實驗，我發現了幾個原因。

It would be wrong to just add yeast and sugar to make the dough. The master taught me a trick

【灌汤包】一口就爆汁！秒杀狗不理的完美灌汤包，不会死面一学就会！| 烘焙帮

发面只加酵母和白糖就错了，教你正确做法，10分钟发满盆，真实用

There is no need for yeast powder to make noodles at all, just add some white wine,

Teach you how to steam buns! The steamed buns are white and soft

老師傅教你做【老麵饅頭】什麼是老面？和酵母發麵有什麼區別？今天為你解答

阿見手把手教妳蒸包子，蒸出來的包子又白又軟，皮薄餡大，比早餐店買的還要好吃#like #家常菜 #cooking

Bun collapsed shrink Causes and solutions

“The life of rapeseed oil”《菜籽油的一生》之*钵钵鸡,蛋黄酥,油焖笋,咸蛋黄小龙虾)哈！哈！丨Liziqi Channel

只要半勺啤酒 6天养成天然老面种 不用弃种，简单易学，做出的馒头香甜有嚼劲 Old flour sourdough starter

專業級上海生煎包在家做_中餐乙級年輕廚師詳細解說，食譜配方大公開_章新特邀杏福滿門老闆小蔡精彩分享

麵糰發酵製作 學會零失敗 Q彈又有咬勁 包子饅頭都好吃 Dough fermentation

【XLB】Soup Dumplings How To - Dough 101 Ep. 13 (Eng. Sub.)

Steamed buns that remain incredibly soft the next day | Chinese Pastry | A Housewife's Practice

做酒酿包子，切记不能直接上锅蒸，教你2招，蓬松暄软比馒头好吃

主講做老面酵子，不用酵母老面，教你做老面饅頭，暄軟香甜真好吃