Hi Mandy, I have followed this recipe before but the buns turned out yellow!! I did not give up there because I love the taste of your steam buns and so I stumble across another recipe and so I tried it. I have found the secret to making the buns white which isn't mentioned in your recipe. It's the vinegar! By adding two tbsp into the steamer the result is a brilliant white and it doesn't effect the taste and smell of the buns at all. So everyone, give it a try!!
Hi Mandy, Guess what? My grand-daughter successful made these bao (buns) today and texted me all the photos. I'm so proud of her and thank you for having this friendly Recipe for all who wants Freshly Homemade Custard Buns.
Hello! this is my second time making Steamed Custard Buns and I think this is the best recipe for me. The first time I made Steamed Custard Buns, I used delicious day's tutorial video, personally I think the video was really aesthetic and calming, but it wasn't enough to help me create a delicious sweet fluffy steamed custard buns. This video helped me create a better steamed buns and I really recommend this for people who are just starting to make their first steamed buns because this video gives you so much tips and knowledge about the dough and steamed buns which is something really important. Another thing is not only you're learning how to make the buns, you're also learning some knowledge about it. SOME OF MY MISTAKES and probably some TIPS: 1) The cake flour: Its okay to just used a regular flour and it worked the same thing for the custard. 2) Massaging the dough is really hard but its worth it (the butter really helps smooth the dough). 3) Rolling pin is a must at least for me because its more faster and easier to remove air bubbles. (Although taking your time massaging the dough is important too but if your arms is really sore and just tired...Rolling pin is the answer.) 4) Make sure to do the wrap nicely (especially if your giving them away), I was so tired making a bunch of desserts in just a day and just carelessly wrapped my custards and it didn't look good for the result (but it still tasted really good). 5) If you don't have a paper to put under the buns you can use parchment paper. That's all thank you for reading if you've reach this far!
Excellent job. I realize this level of thoroughness isn't for everybody but I've been looking for extensive explanations and experience that Mandy brings! Please keep this going!
These recipes are life savers to be honest. Everytime it’s my turn to cook I just go to your channel and select a recipe. Your simple instructions and amazing recipes guarantee I always cook something delicious
Usually I don't comment, but this girl- is a different level of perfectionism and science fusion! Very knowledgeable and observant, hard working and to me it's a sign of a very good teacher! Well done! Not just another recipe, but a very thorough explanation Why it has to be done in certain way. I am very impressed!
I am not one to watch a cooking video that’s too long. How ever I not only watched it once, but twice! I love how she goes into details about why certain processes are important to do & what will be the result if you don’t. Love love love this!!
Been watching your videos for a while now with my children. My little boy, he is 7, will ask often to watch your cooking and asks me to try them hahaha....I've been making a few of them and they are so delicious. Being Chinese myself, they open up a whole new experience to the Chinese cuisine that I've been accustomed too. You are a very good teacher, Mandy 😊
@@zhucookkitchen5172 haha thank you so much and I checked out your channel and you are a private chef! Such an interesting job. I think the culinary arts are simply satisfying especially when the food that you've made with love is appreciated. I feel this everytime I cook for my children 😊 I'm an freelance illustrator and it makes me really happy too when my artwork are appreciated 😙 Happy New Year!
Wow wow! I love how you showed your test batches and explained everything. You answered questions I never even thought of but were important to consider. Love your channel, keep it up!
Her attention to explaining every single detail of how to do it and what will happen if you do this or that, dedication, pursue of achieving an awesome delicious result plus her charming personality makes this the best cooking channel ever, thank you, merry christmas and happy new year Mandy.
I made these with some modifications. I reduced the amount of sugar in the filling and did not stress that much about removing all the air bubbles from the dough. I also flavored the custard with dried orange peel which added a wonderful aroma. The buns came out with a rather fine crumb. They were fluffy, sweet and so enjoyable. Thanks a lot for sharing this recipe.
Chinese have been making Bao for over 2000 years so you know it must be good! These look delicious and I am sure they are much better than the supermarket frozen buns.
Been following your videos for a few years now, and I am so much braver in the kitchen as a result. You’re an excellent teacher, and an incredibly accomplished cook, I can’t imagine the amount of time and effort that goes into getting these recipes just right. Thank you for several amazing dinners shared with friends!
You did an excellent job of teaching! Although I do not have a steamer and will not purchase one just to make streamed buns, I really enjoyed watching you and thought you did an excellent job of explaining each step. I watch other cooking channels and now understand why they do some of the things they do. Excellent all around! Thank you!
Not my sort of thing to make but I’m continually impressed by this young woman’s basic poise and clear intelligence. Really my favorite place for Chinese recipes and technique.
I'm your silent watcher from the Philippines. Love the way you explain all in details, I can easily understand everything you say and instruct while you do things. Thank you very much for this great and amazing steamed recipe, I love custard too. Hope to make this into my food business because I have no oven so steamed foods and cakes are great! Hoping for more steamed recipes from my favorite and cute Chef, Again, thank you Chef for sharing your great recipes, highly appreciated, I love Chinese Foods since childhood 🍜🥢🍜🥢
It was really helpful to see the problems with different buns and to learn how to avoid those problems. Thanks a lot! I've learned a lot from your channel.
Made this mostly for the dough recipe, since I had leftover roast pork filling, and my oven was broken to make my usual baked cha siu bao. So I wanted to try steaming bao, which is a different recipe for baked bao. Everything worked out really well (tho I had to guess the amount of pork filling). The bread was a perfect taste and texture, soft, fluffy, yet a bit chewy. Problem was, yes, I didn't knead the dough balls long enough before filling, and the resulting steamed surface of the bao was "pimply" instead of smooth. I was also kneading by hand (no kitchen aid mixer with dough hook), so it's a lot of kneading -- 8 minutes before rising, then another 8 minutes after rising. Then kneading each dough ball before filling. So, this is something that requires patience and self-discipline, lol.
I love your channel and the way that you explain why you do things. As a big dummy who doesn't know anything about gluten or proteins it makes a big difference! 谢谢！
I made these yesterday! They tasted wonderful! When I make them again I think I may let them proof a little more. The temperature in the apartment may have effected them a little. Thank you for inspiring me to make these!
You are so awesome! I love how you address the science behind the technique. I'm going to become a paetron as soon as I have a little extra cash...I have learned so much from you and every recipe I have tried so far has come out wonderfully! Thank you again!
I just made these with your recipe and they turned out great! I had a few buns with some bubbles because I did everything by hand but everything from taste to texture really tasted like Dim sum custard buns. I haven't had any in years so I'm so happy I found your video and recipe, thank you for going into such detail and explaining your process so thoroughly :D Before I tried yours, I used another video's recipe that just didn't work out, so this success has really boosted my confidence, can't wait to make these again already!
I have to say I really admire your dedication to making the perfect steam bun. Sometimes it takes 12 tries, sometimes it's 100! Passion is required for advancement. I no longer have easy access to a Chinese bakery, so this is a very useful video. When I lived in San Francisco, I regularly supported my local Chinese bakery by trying all of their buns! Of the sweet ones, I kind of like taro the best. Think about this for a future video. 😁
Happy Holidays to you and all your loved ones! What a pleasure it has been watching your channel grow over these few years. Seems like yesterday we were celebrating 100k subscribers. As always, wishing you good health, much happiness and continued success...Cheers!
The buns are beautiful....little pieces of art :) I have never heard a better explanation of why we add water before butter. I will start paying more attention to that in the future.
I love the way you explain the methods and ingredients you use! It's incredibly helpful, not only for this recipe, but also in general. Thank you for making us all better cooks! I will definitely try making these buns sometime soon!
These look delicious! I may try to make these over New Year's. My family's tradition is to ring in the new year by cooking a new recipe together. Thank you for sharing ♥️
I'm eating these as I'm sitting here watching you make them. I love these! So good! I want to make my own, there are a lot of things in the ingredient list on the package from when I bought them at the market. The pork buns too
What an incredible video- you make everything so clear and easy to understand. I have seen some recipes that recommend putting the dough back in the mixer for a few minutes after the first rise to get the small bubbles out. What do you think of this method?
Thank you Mandy for your time and effort to teach us properly with this delicious recipe. You're the Best Teacher! Merry Christmas and wishing you a wonderful New Year.
Your technique to make the buns fluffy is exactly what I was looking for. My previous buns were tasty, but the dough wasn't fluffy and I couldn't figure out why. Now I know!
I made it and it tuned out not really satisfying. But when I watch your tips and tricks, I know the points that what I made it wrong. Your video is really informative. Thank you 😊
What are you made of... How come you can make so many buns... You are the best tutorial I haven't seen in UA-cam... You helps me alot. I have been making this steam buns for many times failure.. I hope this time I can succeed.. Thanks a million
i tried making these with coconut milk instead of regular milk in both the bun and the custard. the custard didn't become solid enough to shape into balls, but it could be spooned in just fine. the filling was a bit too sweet for my taste, but otherwise the buns were successful! thanks for the recipe!!
Excellent teaching. As has been said, (many times here), you appear to be a born teacher. I'm not a custard fan, but you made these buns look mouth-watering!
Thank you for sharing your recipe of steamed egg custard buns! The written directions really helped me out a lot!🤙😊 These are my most favorite buns to eat but the only local Chinese bakery in my city Fresno had stopped selling them due to COVID-19 time! I am so happy that I can now know how to make them for my family! 🤙😊 I subscribed to your channel!
This is the third recipe I’ve tried and absolutely the best. These buns are to die for. Though I doubled the the recipe and did have a problem with cooking the custard in a reasonable amount of time (it took over 30 mins). Any ideas? Do I need a wider saucepan?
In Austria we make Yeastbuns as well, they are called Germknödel. The receipe is basically the same, just fill them with plum jam and serve with poppyseeds and butter. My boys are mad for them🤗 So I will certainly have a go on this very nice receipe
Dear Ms Mandy, so thankful for ur conscientious demonstration on how to enjoy such a special Dim Sum. God bless u richly in Christ Jesus for making a great effort to ensure armatures like me is able to learn. So glad to hear u mentioning of substitution for milk n sugar too. With thankful heart, Rena
Hi Mandy I would like to start, by congratulating you on such a professional way of cooking and teaching. I have a question I would like to ask. I am having a Chinese dinner at home very soon, If I had to prepare these custard steam buns and freeze them after steaming them, should I steam them directly from the freezer or should I let them rest to defrost before warming them to serve?
Very well explained! Thank you for a nice explanation on the examples that you made, now I know what I didn't do right! Love it! Where would I get that nice tea?
I enjoy watching your videos so much! Your style of teaching shines through your love for cooking and the cooking traditions you grew up with. You ARE born to be a teacher! 👩🏻🍳👩🏻🏫. Also, I love your steamer.....where can we buy one?
I missed these from Din Tai Fung so much over quarantine! Thank you for this video. ❤ And omg you put so much effort in showing us all those different buns!
this is awesome, thanks! a restaurant my husband and i went to a lot had these and they were delicious, but we recently moved with no place around that has them... but now we can make them ourselves!
Hi Mandy! Make the custard baos today and it is delicious! The dough is super soft! Thank you for your great recipes and instructions. Keep up the good work! Hau!!! 👍🏻
Absolutely amazing delivery of information. Perfect explanations and examples. I learn so much from watching your videos. Thank you for your hard work.
Here are the US measurement conversions. Custard: 1 whole egg and 3 yolks (or 2 whole eggs) 4 & 1/4 tbsp of melted butter 5.6 oz of milk 5 tbsp of cake flour 7 tbsp of sugar 3 & 1/2 tbsp of milk powder Bun wrapper: 2 & 3/4 cups of all-purpose flour 4.2 tbsp of sugar 6.7 oz of milk 1 & 1/2 tbsp of milk powder 2 tsp of instant yeast 1 Tbsp of softened butter I've watched this video more times than I can count, and I've compared it to other recipes. This is the one that is the most detailed. I don't have a steamer or a kitchen scale, so I'm making do with what I've got. I'm so excited to try out this recipe! 😋
Thank you!!! I don’t have a scale, so I was looking through the comments to see if someone had converted the measurements, google was not helping. 😭😭 Thank you!
Wow so well done! 👏🏼🤍🙏🏼 thank you for sharing, my husband and I always order these at the restaurant, they serve it in the shape of cute bunnies 🐰 and we love it 🥰
Hi Mandy, I have followed this recipe before but the buns turned out yellow!! I did not give up there because I love the taste of your steam buns and so I stumble across another recipe and so I tried it. I have found the secret to making the buns white which isn't mentioned in your recipe. It's the vinegar! By adding two tbsp into the steamer the result is a brilliant white and it doesn't effect the taste and smell of the buns at all. So everyone, give it a try!!
Thanks to all of you. This need to be tested and digested)
I buy exactly the same flour on Amazon.😊
Hi Mandy, Guess what? My grand-daughter successful made these bao (buns) today and texted me all the photos. I'm so proud of her and thank you for having this friendly Recipe for all who wants Freshly Homemade Custard Buns.
You were born to be a teacher....
Very amazing teacher....
Hello how are you doing today 💝
I agree!
Hello! this is my second time making Steamed Custard Buns and I think this is the best recipe for me.
The first time I made Steamed Custard Buns, I used delicious day's tutorial video, personally I think the video was really aesthetic and calming, but it wasn't enough to help me create a delicious sweet fluffy steamed custard buns.
This video helped me create a better steamed buns and I really recommend this for people who are just starting to make their first steamed buns because this video gives you so much tips and knowledge about the dough and steamed buns which is something really important.
Another thing is not only you're learning how to make the buns, you're also learning some knowledge about it.
SOME OF MY MISTAKES and probably some TIPS:
1) The cake flour: Its okay to just used a regular flour and it worked the same thing for the custard.
2) Massaging the dough is really hard but its worth it (the butter really helps smooth the dough).
3) Rolling pin is a must at least for me because its more faster and easier to remove air bubbles. (Although taking your time massaging the dough is important too but if your arms is really sore and just tired...Rolling pin is the answer.)
4) Make sure to do the wrap nicely (especially if your giving them away), I was so tired making a bunch of desserts in just a day and just carelessly wrapped my custards and it didn't look good for the result (but it still tasted really good).
5) If you don't have a paper to put under the buns you can use parchment paper.
That's all thank you for reading if you've reach this far!
Thank you for the wonderful tips🥰
Yes, yes! Thanks for sharing your tips. You did answer a few of my queries. 😀😀🇹🇹 Bless up. Enjoy a great day!
Excellent job. I realize this level of thoroughness isn't for everybody but I've been looking for extensive explanations and experience that Mandy brings! Please keep this going!
These recipes are life savers to be honest. Everytime it’s my turn to cook I just go to your channel and select a recipe. Your simple instructions and amazing recipes guarantee I always cook something delicious
I love how you went into lots of detail, even showing us examples of what went wrong-ish. You're a great teacher, Mandy! We all appreciate you.
You put a lot of work into these recipes and you are a teacher explaining the science. You are amazing and a great teacher. Thank you
Wow...all those test batches. You're a kitchen scientist! I admire your dedication to your art.
Usually I don't comment, but this girl- is a different level of perfectionism and science fusion! Very knowledgeable and observant, hard working and to me it's a sign of a very good teacher! Well done! Not just another recipe, but a very thorough explanation Why it has to be done in certain way. I am very impressed!
I am not one to watch a cooking video that’s too long. How ever I not only watched it once, but twice! I love how she goes into details about why certain processes are important to do & what will be the result if you don’t. Love love love this!!
Been watching your videos for a while now with my children. My little boy, he is 7, will ask often to watch your cooking and asks me to try them hahaha....I've been making a few of them and they are so delicious. Being Chinese myself, they open up a whole new experience to the Chinese cuisine that I've been accustomed too. You are a very good teacher, Mandy 😊
haha your Son is so cute
@@zhucookkitchen5172 haha thank you so much and I checked out your channel and you are a private chef! Such an interesting job. I think the culinary arts are simply satisfying especially when the food that you've made with love is appreciated. I feel this everytime I cook for my children 😊 I'm an freelance illustrator and it makes me really happy too when my artwork are appreciated 😙 Happy New Year!
You put a LOT of work into this. Thank you!
Wow wow! I love how you showed your test batches and explained everything. You answered questions I never even thought of but were important to consider. Love your channel, keep it up!
Her attention to explaining every single detail of how to do it and what will happen if you do this or that, dedication, pursue of achieving an awesome delicious result plus her charming personality makes this the best cooking channel ever, thank you, merry christmas and happy new year Mandy.
I made these with some modifications. I reduced the amount of sugar in the filling and did not stress that much about removing all the air bubbles from the dough. I also flavored the custard with dried orange peel which added a wonderful aroma. The buns came out with a rather fine crumb. They were fluffy, sweet and so enjoyable. Thanks a lot for sharing this recipe.
I love how how you always explain why things are done in a specific order!
Chinese have been making Bao for over 2000 years so you know it must be good! These look delicious and I am sure they are much better than the supermarket frozen buns.
Been following your videos for a few years now, and I am so much braver in the kitchen as a result. You’re an excellent teacher, and an incredibly accomplished cook, I can’t imagine the amount of time and effort that goes into getting these recipes just right. Thank you for several amazing dinners shared with friends!
My journey of 10 years has ended thanks to you I hope you read this and know I am very grateful to you
You did an excellent job of teaching! Although I do not have a steamer and will not purchase one just to make streamed buns, I really enjoyed watching you and thought you did an excellent job of explaining each step. I watch other cooking channels and now understand why they do some of the things they do. Excellent all around! Thank you!
'Making Dimsum is like an Art, I learned new things every time I make it'. True, also with bread recipes.
Not my sort of thing to make but I’m continually impressed by this young woman’s basic poise and clear intelligence. Really my favorite place for Chinese recipes and technique.
Thank you for explaining the science and reasoning behind certain steps, and also explaining the Chinese words. I love learning both!
I'm your silent watcher from the Philippines. Love the way you explain all in details, I can easily understand everything you say and instruct while you do things. Thank you very much for this great and amazing steamed recipe, I love custard too. Hope to make this into my food business because I have no oven so steamed foods and cakes are great! Hoping for more steamed recipes from my favorite and cute Chef, Again, thank you Chef for sharing your great recipes, highly appreciated, I love Chinese Foods since childhood 🍜🥢🍜🥢
It was really helpful to see the problems with different buns and to learn how to avoid those problems. Thanks a lot! I've learned a lot from your channel.
this is my favorite video on the whole internet right now
Made this mostly for the dough recipe, since I had leftover roast pork filling, and my oven was broken to make my usual baked cha siu bao. So I wanted to try steaming bao, which is a different recipe for baked bao. Everything worked out really well (tho I had to guess the amount of pork filling). The bread was a perfect taste and texture, soft, fluffy, yet a bit chewy. Problem was, yes, I didn't knead the dough balls long enough before filling, and the resulting steamed surface of the bao was "pimply" instead of smooth. I was also kneading by hand (no kitchen aid mixer with dough hook), so it's a lot of kneading -- 8 minutes before rising, then another 8 minutes after rising. Then kneading each dough ball before filling. So, this is something that requires patience and self-discipline, lol.
I love your channel and the way that you explain why you do things. As a big dummy who doesn't know anything about gluten or proteins it makes a big difference!
谢谢！
I made this 2 weeks ago and I followed the methods to the T, and they turned out a smash. I am making them again this week. Thanks Mandy.
I made these yesterday! They tasted wonderful! When I make them again I think I may let them proof a little more. The temperature in the apartment may have effected them a little. Thank you for inspiring me to make these!
You are so awesome! I love how you address the science behind the technique. I'm going to become a paetron as soon as I have a little extra cash...I have learned so much from you and every recipe I have tried so far has come out wonderfully! Thank you again!
Since my first streamed custard bun many many years ago I wondered how they were made since they are very hard to find. Thank you Mandy!!
I just made these with your recipe and they turned out great! I had a few buns with some bubbles because I did everything by hand but everything from taste to texture really tasted like Dim sum custard buns. I haven't had any in years so I'm so happy I found your video and recipe, thank you for going into such detail and explaining your process so thoroughly :D
Before I tried yours, I used another video's recipe that just didn't work out, so this success has really boosted my confidence, can't wait to make these again already!
I have to say I really admire your dedication to making the perfect steam bun. Sometimes it takes 12 tries, sometimes it's 100! Passion is required for advancement. I no longer have easy access to a Chinese bakery, so this is a very useful video. When I lived in San Francisco, I regularly supported my local Chinese bakery by trying all of their buns! Of the sweet ones, I kind of like taro the best. Think about this for a future video. 😁
Sounds delicious! I wish I had a Chinese basket nearby (or at least in my country 🤣)
Happy Holidays to you and all your loved ones! What a pleasure it has been watching your channel grow over these few years. Seems like yesterday we were celebrating 100k subscribers. As always, wishing you good health, much happiness and continued success...Cheers!
Tu explicación es excelente y uno lo puede hacer gracias 💜🇵🇪🫰😍💜
The buns are beautiful....little pieces of art :) I have never heard a better explanation of why we add water before butter. I will start paying more attention to that in the future.
I love the way you explain the methods and ingredients you use! It's incredibly helpful, not only for this recipe, but also in general. Thank you for making us all better cooks! I will definitely try making these buns sometime soon!
These look delicious! I may try to make these over New Year's. My family's tradition is to ring in the new year by cooking a new recipe together. Thank you for sharing ♥️
I'm eating these as I'm sitting here watching you make them. I love these! So good! I want to make my own, there are a lot of things in the ingredient list on the package from when I bought them at the market. The pork buns too
What an incredible video- you make everything so clear and easy to understand. I have seen some recipes that recommend putting the dough back in the mixer for a few minutes after the first rise to get the small bubbles out. What do you think of this method?
You are a very good and patient teacher I appreciate all your hard work to make food with love.
very detailed and thorough. most other recipes and videos don't include these details and make it seem easy. thanks.
Thank you Mandy for your time and effort to teach us properly with this delicious recipe. You're the Best Teacher! Merry Christmas and wishing you a wonderful New Year.
I love watching your videos! You always give us so much information in an easy chunks to understand!
Thumbs up and subscribed! Professionally done, I like how you explained the science behind the process so we can understand the importance of it.
Your technique to make the buns fluffy is exactly what I was looking for. My previous buns were tasty, but the dough wasn't fluffy and I couldn't figure out why. Now I know!
I made it and it tuned out not really satisfying. But when I watch your tips and tricks, I know the points that what I made it wrong. Your video is really informative. Thank you 😊
You always make the recipes feel easy to make. I appreciate your explanations as well. Thank you!
This is amazing! Your process is like a science and it perfectly shows all the variations.
I love the science and the descriptions used to describe all the actions used for this video.
What are you made of... How come you can make so many buns... You are the best tutorial I haven't seen in UA-cam... You helps me alot. I have been making this steam buns for many times failure.. I hope this time I can succeed.. Thanks a million
If I ever decided to make these, I would not share them with anybody. 😁 They would not appreciate how long and how hard they were to make.
This is such an incredibly well done video. Lets all take a moment to appreciate the time and work that went into this recipe!
Mandy you are the Queen of all the of the wonderful recipes you share no contest 😇
Thank you, Thank you, Thank you, Thank you... your tutorials are amazing and have improved my skills immensely
i tried making these with coconut milk instead of regular milk in both the bun and the custard. the custard didn't become solid enough to shape into balls, but it could be spooned in just fine. the filling was a bit too sweet for my taste, but otherwise the buns were successful!
thanks for the recipe!!
Your sweet bun is one of the best looking, if not the best, on utube. Good job!!
Thank you for sharing your receipe, really appreciates your explanation. Will try this receipe soon.
Excellent teaching. As has been said, (many times here), you appear to be a born teacher. I'm not a custard fan, but you made these buns look mouth-watering!
Thank you for sharing your recipe of steamed egg custard buns! The written directions really helped me out a lot!🤙😊 These are my most favorite buns to eat but the only local Chinese bakery in my city Fresno had stopped selling them due to COVID-19 time! I am so happy that I can now know how to make them for my family! 🤙😊 I subscribed to your channel!
You did an excellent video with great instructions and explanation. Your videos are better and better each year. Great job!
I want to eat 100 of these. 🤤 so yummy and yours looks so beautiful and fluffy.
This is the third recipe I’ve tried and absolutely the best. These buns are to die for. Though I doubled the the recipe and did have a problem with cooking the custard in a reasonable amount of time (it took over 30 mins). Any ideas? Do I need a wider saucepan?
Very nice.👍 Thank you for sharing your recipe in details. I will try to make these.🙏😘💖
In Austria we make Yeastbuns as well, they are called Germknödel. The receipe is basically the same, just fill them with plum jam and serve with poppyseeds and butter. My boys are mad for them🤗
So I will certainly have a go on this very nice receipe
Dear Ms Mandy, so thankful for ur conscientious demonstration on how to enjoy such a special Dim Sum. God bless u richly in Christ Jesus for making a great effort to ensure armatures like me is able to learn. So glad to hear u mentioning of substitution for milk n sugar too. With thankful heart, Rena
Hi Mandy I would like to start, by congratulating you on such a professional way of cooking and teaching. I have a question I would like to ask. I am having a Chinese dinner at home very soon, If I had to prepare these custard steam buns and freeze them after steaming them, should I steam them directly from the freezer or should I let them rest to defrost before warming them to serve?
Sorry Mandy, you have explained too well, i must have skipped the part that i was asking about. Thanks for the recipe.
Wow!!! So detailed, thanks! I have my own recipe for buns and custard but your techniques and tips are unbelievably useful! These look so yummy!
This is my favorite kind of bun. Glad you made it!
Great instructions thank you. Its always good to know why we do things so we can do them for other similar things.
Very well explained! Thank you for a nice explanation on the examples that you made, now I know what I didn't do right! Love it! Where would I get that nice tea?
Your technical explanations are excellent, amazing video!!
I enjoy watching your videos so much! Your style of teaching shines through your love for cooking and the cooking traditions you grew up with. You ARE born to be a teacher! 👩🏻🍳👩🏻🏫. Also, I love your steamer.....where can we buy one?
I missed these from Din Tai Fung so much over quarantine! Thank you for this video. ❤ And omg you put so much effort in showing us all those different buns!
this is awesome, thanks! a restaurant my husband and i went to a lot had these and they were delicious, but we recently moved with no place around that has them... but now we can make them ourselves!
Hey Mandy , as always so pleased with your demeanor , very pleasant and directions are perfect. Many thanks
I absolutely loved how thorough and well put together this video was! Those custard buns look sooo good!!❤️☺️
Love your detailed elaborations on how to make perfect buns 😍❤❤❤!!! You deserved our appreciation 👍👍👍👏👏👏!!! Your vedios are our favourite 🙏🙏🙏!!!
와우 Korean all purpose wheat flour!
반가워요^^
You have the best instruction videos of the the Asian food I love to eat!
Excellent instructions. You’re a good teacher! My coworker and her family introduced me to these buns at dim sum. So yummy!
I love you singing your greetings at the start. This one has resonance of particular note.
What a beautiful energy! Thank you can’t wait to make these ❤️
Excellent tutorial. I love this kind of cooking videos with in-depth explanation. Well Done!
Amazing video!! 💙 Thank you for sharing also your trials and learnings, it helps understanding better what can go wrong in the process
I never knew so much effort want into fluffy steamed custard buns!
Excellent work Mandy. I admire your dedication. Amazing!
My buns turned out so delicious. Thanks so much for such a lovely recipe with excellent tips. Just like the buns in yum cha. 😋😋😋
Hi Mandy! Make the custard baos today and it is delicious! The dough is super soft! Thank you for your great recipes and instructions. Keep up the good work! Hau!!! 👍🏻
Absolutely amazing delivery of information. Perfect explanations and examples. I learn so much from watching your videos. Thank you for your hard work.
Here are the US measurement conversions.
Custard:
1 whole egg and 3 yolks (or 2 whole eggs)
4 & 1/4 tbsp of melted butter
5.6 oz of milk
5 tbsp of cake flour
7 tbsp of sugar
3 & 1/2 tbsp of milk powder
Bun wrapper:
2 & 3/4 cups of all-purpose flour
4.2 tbsp of sugar
6.7 oz of milk
1 & 1/2 tbsp of milk powder
2 tsp of instant yeast
1 Tbsp of softened butter
I've watched this video more times than I can count, and I've compared it to other recipes. This is the one that is the most detailed. I don't have a steamer or a kitchen scale, so I'm making do with what I've got.
I'm so excited to try out this recipe! 😋
Thank you!!! I don’t have a scale, so I was looking through the comments to see if someone had converted the measurements, google was not helping. 😭😭 Thank you!
These have become one of the staple foods from your channel.
非常感謝
Keep up the good work! You are very dedicated in what you do! 👍
actually, my favourite dim sum is steam bread roll with roasted pork belly(燒腩卷). I love pork belly ever since I was child.
Another winning recipe with superb tutorial from Mandy.
Wow so well done! 👏🏼🤍🙏🏼 thank you for sharing, my husband and I always order these at the restaurant, they serve it in the shape of cute bunnies 🐰 and we love it 🥰
Adding to my list of recipes to try. Happy Holidays, Mandy!
I tried it and it taste so good! My family liked it so much! Thank you for the wonderful recipe, Mandy.