膏狀，液狀和粉狀色素那一種比較好呢？Gel form? Liquid form? Powder form? Which is good? (Subtitle is available)

#mantoulicious #SteamedBun #造型饅頭 膏狀，液狀和粉狀色素那一種適合做饅頭呢 Gel form? Liquid form? Powder form? Which is good for mantou making? 揉了很久，還是不均勻？ 液體色素可以用嗎？ 一定要粉狀的嗎？需要過篩嗎？ 上色之後麵團狀態是如何的呢？ 蒸後顏色又會如何呢？ After kneading for a while, why is the colour still uneven? Can I use liquid form colouring instead? Is it a must to use colour powder? Does the dough become sticky after adding the colour? Does the colour of the bun still look vibrant after steaming? 有這方面疑問的同學點擊看看，希望這支影片可以幫到你。 For those who encounter the above problems, I hope this video can clear your doubt. 這不是業配，就做個試驗讓大家了解 This isn't a sponsored post. 😊 _________________________________________ 📍 CHINESE STEAMED BUNS BASIC DOUGH RECIPE | 基本面团食谱 75-90g Full Cream Milk（全脂鲜奶） 1/4tsp Instant Yeast（即溶酵母） 1TBSP Sugar（细砂糖） 150g Medium Protein Flour（中筋面粉） 1tsp Corn Oil（玉米油) 📍BASIC STEPS: 🔘 Place the cold milk followed by the yeast, sugar, flour and butter in the bowl of a mixer fitted with a dough hook. (将牛奶, 然后将酵母, 糖, 面粉和玉米油放入装有揉面钩搅拌缸中。) 🔘 Continue to mix at medium speed for 10–12 minutes, until the dough is smooth and has a fine texture. （以中速搅拌大概12 -15分钟，直到面团光滑且质地细腻。） 🔘 Weigh and divide the dough into the required portions. Knead each portion of dough 2–3 times by rolling it on your worktop, then pressing it together. （称重并将面团分成所需的分量。 在工作台上确实的把面团的每一部分揉均匀，同样的手法按压 2-3 次，然后将其收压在一起。） 🔘 Knead the dough further by flattening it on your worktop. Tuck the edge into the middle, then press with your palm. Continue this tuck and press motion until a ball is formed. （确实的搓揉面团， 直到面团组织细致光滑。 将边缘往中间折，形成球状。） 🔘 Take the portion of dough to be coloured and flatten it slightly. Add the desired food colouring and knead until the colour is even. （取所需要的面团，加入所需要色粉，搓揉直到颜色均匀。） 🔘 Modelling steps as instructed in the video. （参考视频的造型整型手法。） 🔘 After completed the modelling steps, set it aside for proofing. （面团完成造型后，放置一旁发酵） 🔘 When the dough is approaching its optimum proofing time, prepare the steamer and bring the water to a boil. （当面团接近发酵完全，把蒸锅的水烧开。） 🔘 Steam over medium heat for 9–12 minutes, or until fully cooked. （中火蒸9-12分钟火至熟。） 🔘 Remove the buns and serve immediately or place on a wire rack to cool before storing. （把造型馒头/包子拿出来放凉架，收藏或趁热食用。） _________________________________________ (SOLD OUT) ❤️My Book~ Mantoulicious: Creative & Yummy Chinese Steamed Buns This steamed buns cookbook is available in major book store near you~ XUE REN雪人造型馒头食谱书,可以在各大书局购买哦！ 🖥Info Link: https://g.co/kgs/fCpDBX 📕 Amazon.com 📙 Kinokuniya Bookstore 📒 Popular Bookstore 📗 Book Depository 📘 Books.google.com 📓 MPH Bookstore 📕 BookTopia 📙 eBay _________________________________________ My other videos ｜ 其他的视频: ❤️ Basic Character Steamed Buns    • Basic Character Steamed Buns   ❤️ Steamed Buns Troubleshoot    • Steamed Buns Troubleshoot   ❤️ Chinese New Year Series Steamed Buns    • Chinese New Year Series Steamed Buns   ❤️ Sandwich Steamed Buns    • Sandwich Steamed Buns   ❤️ Festival Steamed Buns    • Festival Steamed Buns   ❤️ Tang Yuan    • Tang Yuan   _________________________________________ Check out my other channels Facebook:   / xuerenmantou   Instagram: @xueren_mantou _________________________________________ ❣️Music: « Make Love Not War - PatinÌ o » from YouTube Audio Library ❣️Graphic by mixkit.co _________________________________________ Any person or organization not affiliated with xue ren is prohibited to use, copy, alter or modify xue ren photographs, graphics, videography or other, similar reproductions or recordings.