Michael you are the “Michael Angelo” of the baking world. You are so meticulous and precise in the entire process. It’s perfection. Thank you for uploading all these wonderful recipes. I have tried a few and they all turned out perfectly. Thank you for sharing your knowledge and techniques.
I have tried steamed buns with different recipes and none came closer to this recipe. Thank you so much for sharing. Your videos are too good, meticulous instructions and actions speak louder than words. I followed exactly on the video without the bao flour and it came out light and fluffy. I also made this with a samosa filling, a healthier option to deep frying.
Michael, I never expect you make Bao (chinese steam buns).....very surprising！ The Baos looks soft and delicious..You have Magic hands 👍👍 Thanks for sharing the very important info on both flours so that we won't follow blindly now on.
I have been wanting to make Bao forever and a day. After learning that they had a special flour that you could purchase from you. I looked around the Internet. It seems like a lot of people like to cake flour. I grind my own flour. So what I’m going to do is grind some soft white wheat which is cake flour. I will sift out the bran. So one time I’ll make them using all purpose and the next time I’ll use the cake. I am good at remembering what things taste like and texture. I’ll report back to you what my findings were.
I have tried both methods as well. Bao flour is ultra treated and even contains benzoyl peroxide that’s why it taste like chemicals. I prefer the AP flour/wheat starch combo. It tastes much better....except I still have dimples on mine. I guess I gotta practice your kneading method 😞 thank you for this video!
Hi Michael, I'm from Singapore 🇸🇬 and have always wanted to LEARN how to make simple easy way of pau. Be it charsiew; porky or chicken fillings BUT have to get the *SKIN of the pau* RIGHT! And you have all the steps and demonstrated it here! Thank you very much. Am going to make some this weekend. Cheers ❤❤❤
Hi you are right, this recipe is not for savoury bao. There is pau skin recipe for chicken and there is also Pau skin recipe for char siew. Will upload the videos soon if anyone interested. Use this recipe for mung bean paste or red bean paste.
Dear Michael, Thank Q so much for sharing.... Ur presentation r so unique, special n in details. Ur passion, patience and persistent attitude really touching n inspiring me to try to make nice buns . Keep going........
I have to agree that AP flour tends to yield better taste than the bao flour, personally. Bao is often equates of being white in colour and whenever I made bao using AP flour they tend to get yellowish skin which my Chinese grandmother would scorned me for it. But then again, the bao flour in my country is different from the Thailand's and it's almost the same price with AP flour in my country. Good informational video.
Excellent idea to show the little ball before and after proofing 👍 usually the recipes indicate double the size or sth similar. The pics are much clearer. Thank you 😊
I have been searching for bao's recipe for years, thanks to you. My wrists are too weak now due to arthritis i don't know if I can knead the dough like you but I will try.
I happen to spot Bao Flour first time in China town today almost got it thinking it might taste better. Instead I still get a plain flour of a Chinese brand. Good I spot your video now and pleased didnt get the Bao Flour. I am going to try your receipt on the mission to find the difference using western brand flour and Chinese one :)
Chef Lim, can soy/almond milk or any other non-dairy milk be used instead of regular milk for your bao recipe? I can’t wait to try your recipe, thanks in advance!!! 🙏🏻
Hi Michael. I forgot to ask you after kneading and forming into desired shape, do I need to let the dough rest at all before steaming buns? Also, at what temperature (high, medium or low heat) and for how long (minutes) in steaming?
Hi Michael, thank you for your bao recipe. It is my most successful bao-making recipe. However, the texture is still rather dense. How can I make it softer and fluffy?
That’s awesome to know. I just made my first attempt at steamed bao buns the other week and it came out fine except for the pitting you mentioned. I look forward to trying again with the folding technique. What was the thing you folded into the dumpling? It almost looked like caramel.
Hi there! Getting the bao pleats to stick together can sometimes be tricky. Here are a few tips that might help: 1. Moist Dough: Ensure your dough is not too dry. A slightly sticky dough can help the pleats adhere better. 2. Pinch Firmly: When forming the pleats, make sure to pinch the dough firmly together. You can also lightly dampen your fingertips with water to help the dough stick. 3. Resting Time: After shaping your bao, let them rest for a few minutes before steaming. This allows the pleats to seal properly. I hope these tips help! Happy cooking, and feel free to ask if you have any more questions.
For using all purpose flour, can I replace with water instead of milk which made it softer , will I get the same result. Some use vege oil any help in the recipe?
Not sure what you meant. You can use both methods. If you have no time to spare and have a stand mixer, then is better to use a stand mixer, don’t you think?
Hi, thanks for sharing. I am trying to make the authentic recipe but I don't seem to find anywhere in Bristol UK, the "Bao flour"; to be honest, I don't even know what is the difference between weat plain flour & Bao flour? I checked an Asian Supermarket and did not find in the list of their flours stocked...could it be under a different name by chance? All I know is that whenever I tried to make the bao dough, as result it was all acceptable except for a darker colour of the buns, against the white of the already prepared. Can you give me some tips about it please?😊❤
Michael you are the “Michael Angelo” of the baking world. You are so meticulous and precise in the entire process. It’s perfection. Thank you for uploading all these wonderful recipes. I have tried a few and they all turned out perfectly. Thank you for sharing your knowledge and techniques.
I like Michael tutorial, so peaceful, actions speak louder than words. ❤️😊
I have tried steamed buns with different recipes and none came closer to this recipe. Thank you so much for sharing. Your videos are too good, meticulous instructions and actions speak louder than words. I followed exactly on the video without the bao flour and it came out light and fluffy. I also made this with a samosa filling, a healthier option to deep frying.
Michael, I never expect you make Bao (chinese steam buns).....very surprising！ The Baos looks soft and delicious..You have Magic hands 👍👍 Thanks for sharing the very important info on both flours so that we won't follow blindly now on.
I have been wanting to make Bao forever and a day. After learning that they had a special flour that you could purchase from you. I looked around the Internet. It seems like a lot of people like to cake flour. I grind my own flour. So what I’m going to do is grind some soft white wheat which is cake flour. I will sift out the bran.
So one time I’ll make them using all purpose and the next time I’ll use the cake. I am good at remembering what things taste like and texture. I’ll report back to you what my findings were.
I have tried both methods as well. Bao flour is ultra treated and even contains benzoyl peroxide that’s why it taste like chemicals. I prefer the AP flour/wheat starch combo. It tastes much better....except I still have dimples on mine. I guess I gotta practice your kneading method 😞 thank you for this video!
Hi Michael, I'm from Singapore 🇸🇬 and have always wanted to LEARN how to make simple easy way of pau. Be it charsiew; porky or chicken fillings BUT have to get the *SKIN of the pau* RIGHT! And you have all the steps and demonstrated it here! Thank you very much. Am going to make some this weekend. Cheers ❤❤❤
Hi you are right, this recipe is not for savoury bao. There is pau skin recipe for chicken and there is also Pau skin recipe for char siew. Will upload the videos soon if anyone interested. Use this recipe for mung bean paste or red bean paste.
Yes I'm v interested in the bao skin recipe for char siew . Hope it'll be out real soon . Tqvm
Dear Michael,
Thank Q so much for sharing....
Ur presentation r so unique, special n in details.
Ur passion, patience and persistent attitude really touching n inspiring me to try to make nice buns .
Keep going........
i tried almost all your recipes, no fails.. thank u my handsome chef ❤🙈
انت شيف رائع بمعنى الكلمة وكل وصفاتك دقيقة جدا شكرا لك على كل ما تقدمه متابعتك نون من بغداد
Chef Michael thank you i can learn from you bcz how the way you did its easy and simple stay safe always God bless you ❤️
He is so very neat as a pin and yes very talented too . It’s a pleasure watching his videos and to see him cooking
Sir... I say it again... you have beautiful hands and arms. 😄
but also face
Haha agree
Sjinzar Austin, you are making me blush right now. 😳 Thank you everyone for the compliment. 😊
@@michaellim ❤❤❤
I agree! Handsome fellow!
I have to agree that AP flour tends to yield better taste than the bao flour, personally. Bao is often equates of being white in colour and whenever I made bao using AP flour they tend to get yellowish skin which my Chinese grandmother would scorned me for it. But then again, the bao flour in my country is different from the Thailand's and it's almost the same price with AP flour in my country. Good informational video.
Wow! Perfection at every step of your baking.
Excellent idea to show the little ball before and after proofing 👍 usually the recipes indicate double the size or sth similar. The pics are much clearer. Thank you 😊
Maravilhoso! Como sempre vc surpreendendo. Parabéns e obrigada por compartilhar seu trabalho.
I tried the recipe without pao flour and it's delicious. Thanks for the recipe🥰🥰🥰
Hi, Tan. What flour did you use instead? All Purpose?
I love your channel where you experiment with things. I feel your sincerity in teaching... Thanks very much😻
I have been searching for bao's recipe for years, thanks to you.
My wrists are too weak now due to arthritis i don't know if I can knead the dough like you but I will try.
Thank you Chef for sharing your experiment and how to calculate the ingredients 😊 so worthy ...
Thanks Michael for this instructional video! Very informative and useful ,loved it 👍❤️
Heyyy....I tried this recipe and it was turned out amazing...!!!🤩😋💕
Thank you so much @Michael_Lim 🤗♥️✌️
Yum 😋! Thank you Chef Lim. Cheers Karen from Croatia.
thanks for another great tips n track n sharing how to make a perfect 包，非常感謝您！現在疫情住溫哥華基本都要自己做外賣賣的東西越來越貴了。
I already trial your method , i love it so much , the texture so soft 🔥🙏😘
Love your recipes Michael thanks for sharing 😀
Genial Michael, deliciosas tus recetas, un saludo desde Argentina 😊
You treat the dough so delicately
Thanks, I'm new to cooking Asian food, but I loved it.
I'm never sick of watching this over and over again, lol yet to find the courage to make it. Lol
Xie-xie Michael for sharing.👍
I happen to spot Bao Flour first time in China town today almost got it thinking it might taste better. Instead I still get a plain flour of a Chinese brand. Good I spot your video now and pleased didnt get the Bao Flour. I am going to try your receipt on the mission to find the difference using western brand flour and Chinese one :)
Chef Lim, can soy/almond milk or any other non-dairy milk be used instead of regular milk for your bao recipe?
I can’t wait to try your recipe, thanks in advance!!! 🙏🏻
Yes, absolutely.
Sempre perfeito 👏👏👏👏👏👏🇧🇷 parabéns vc é fera 💝
Thanks so much Michael you explain it so clear.
Halo Michael... Im your fans from Jakarta Indonesia😁
Aku kdang nonton loh vidiomu, chef terabal abal 😃😃 Slm dr HK
Thank you for sharing, Chef. You're the best 👍
Hi Michael. I forgot to ask you after kneading and forming into desired shape, do I need to let the dough rest at all before steaming buns? Also, at what temperature (high, medium or low heat) and for how long (minutes) in steaming?
Please watch the video carefully and you will find your answer in the video.
Thank you so much Michael for sharing ....have a nice day for you
Yes, plan and dream to have it for small business because Iam following you. Thanks chef @ Micael Lim
Yummy thanks for the best chef in the world ❤️🌺
Excellent, very beautiful and so simple, thanks!
Thanks Chef for sharing the calculation of the yeast, I've noted in my book 👍🙏
Very nice Michael, i hv bn waiting 4u to present this recipe, tks
10q so much, every time i use to buy the special flour for bao which much expensive than normal flour ,now i understand ,yea💪💪😊😃10s
Perfect recipe thank you
Hi how are u I love your cooking so much from Algeria 🇩🇿
Thanks Michael ☺️
Hi Michael, thank you for your bao recipe. It is my most successful bao-making recipe. However, the texture is still rather dense. How can I make it softer and fluffy?
Hello.. Thank you for teaching us this recipe. May I know what is the purpose of rolling and folding the dough? What if I skipped it?
That’s awesome to know. I just made my first attempt at steamed bao buns the other week and it came out fine except for the pitting you mentioned. I look forward to trying again with the folding technique.
What was the thing you folded into the dumpling? It almost looked like caramel.
It was mung bean paste. Good luck with your next attempt.
@@michaellim Did you have a video making the mung bean paste?
Hello Michael a very interressant experience recipe
I can't wait to try this. May I know do you use bleached or unbleached all-purpose flour?
Thank you for the recipe 👍❤️
Hi, May I know what is the purpose of adding wheat starch, can I use all 300g all purpose flour? Thank you for reply🙏😊
For texture and colour.
Thanks for sharing .but can i prepare this dough overnight and steam it in the next morning because i want to do this for breakfast ?
Thank you its clear hopefully I can make it. Thanks ❤️😊
sencillamente P E R F E C T O tienes manos de oro
Can I just use cake flour instead of APF adding wheat starch? Cake flour is whiter and lesser protein. Thank you for teaching us
Just Perfect 🎉
Sometimes, i can't get the pao pleats to stick together. Can you help explain why and what i can do to make them stick. Thank you!🎉
Hi there! Getting the bao pleats to stick together can sometimes be tricky. Here are a few tips that might help:
1. Moist Dough: Ensure your dough is not too dry. A slightly sticky dough can help the pleats adhere better.
2. Pinch Firmly: When forming the pleats, make sure to pinch the dough firmly together. You can also lightly dampen your fingertips with water to help the dough stick.
3. Resting Time: After shaping your bao, let them rest for a few minutes before steaming. This allows the pleats to seal properly.
I hope these tips help! Happy cooking, and feel free to ask if you have any more questions.
Wow..just loved it
Those look perfect. Thanks chef
Excited to try this! How come you don’t use baking powder in the recipe using all-purpose flour?
Wow the bao looks soft and delicious. Can you share this the bao filling recipe too?
Amazing would like to taste this someday..
New favorite channel 👍
So, if i use only bao flour ...it doesn't need to added lard / oil ? Just for make sure, so Thankyou in advance 😊
Cool ! But it's a shame that kind of flour isn't here yet
Thank you for sharing.
請問什麼是包子粉？同All purple有什麼分別？謝謝
Thanks chef. 🇳🇿
Hi Michael, can i use high protein flour?
Hi Michael
Do you get a whiter pau with all purpose flour when you add wheat starch or is it the milk ?
Thanks
I just want to ask what kind of flour are you using? I tried to make steam buns but it comes out yellow. Thank you 🙏
Mr. Lim can you show us how you made that filling in the second part of your video?
PERFECT!!!! AS ALWAYS 🤗🇵🇰🌺
For using all purpose flour, can I replace with water instead of milk which made it softer , will I get the same result. Some use vege oil any help in the recipe?
Love this video. Thanks❤
Great tutorial...🤩🤩🤩🤩🤩
🤗🤗🤗🤗🤗
Great video 👍👍👍
would you teach me how to make 'bo luo bao' please thank you。
Thank you 😊
Sir, what is wheat starch? Is it ok if I use corn starch too substitute for wheat starch? Thanks for the reply, Sir Michael. God bless.
No, it has to be wheat starch. You can find it online or oriental stores.
Chia sẻ video hay và hấp dẫn quá bạn mình ơi chúc bạn thành công bạn nhé 🌹👍🛎🌹
Very beautiful
Hi Michael just found ur channel and I love all buns!! Can I ask when do u decide to use a mixer and when do u decide to use ur hands to knead?
Not sure what you meant. You can use both methods. If you have no time to spare and have a stand mixer, then is better to use a stand mixer, don’t you think?
Hi sir...just wanna ask if i can use butter compound in my eggtart?
Wahh yummy....
Hi mr.lim...can u baeke aketo ricepes please🥺
The all purpose flour is low, medium or high protein one?
Love the recipe
Tq for the shared recipe, I’ve been looking for so long
Very nice yummy 😋
Can this be made with rice flour . I wanted to try a gluten free bao bun🙏
Wow its amazing
Hi
Does china wheat starchmean (deng mian fen) 澄面粉？
What is it used for in this recipe?
Thank you Michael. I never buy the bao flour again. Anyway I always stick to your recipe...
Can I use wheat flour?
Hi, thanks for sharing.
I am trying to make the authentic recipe but I don't seem to find anywhere in Bristol UK, the "Bao flour"; to be honest, I don't even know what is the difference between weat plain flour & Bao flour?
I checked an Asian Supermarket and did not find in the list of their flours stocked...could it be under a different name by chance?
All I know is that whenever I tried to make the bao dough, as result it was all acceptable except for a darker colour of the buns, against the white of the already prepared.
Can you give me some tips about it please?😊❤