Hom nay minh lam thu banh nay cho gia dinh an , rat thanh cong . Cam on chi rat nhieu!! Minh rat thich nhung cong thuc lam banh cua chi. Mong chi ra them nhieu video.
Aimee. Ty for sharing in detail how to make this recipe. By far your video has been most easiest to follow. Trying to impress my inlaws... so let's just see I well I follow directions! Lol. Thanks again!👍
I love your videos so much! You explain everything in so much detail and it’s so easy to follow ❤️ Can I ask if you know of any good alternatives to wax paper? I live in Denmark and have never seen that being sold in shops here.
Hi. I put 1/2 tsp of yeast as it is the stated measurement at the description box but the dough didn't rise even after 40 mins. The room temperature is not that cold. What should I do to make it proof? Thank you.
Hello Aimee, can we use this to make the vietnamese buns. sounds like this is so soft i want to try to make the vietnamese buns. let me know your thoughts on this. i like both of both of the steam buns recipes. i also tried your pandan buns and totally love it. thank you again. mary
Hi Aimee, if I want to add custard, what is the technique to seal the buns so they come out beautiful like yours 😀 I love your video by the way. Thank you! Also, do you have a recipe for egg custard?
Thank you for the recipe! Is it 4 grams or 1/2 tsp? When I measured 4 grams, it’s over 1 tsp. *update*. I used 4 grams of yeast (over 1 tsp). I followed the recipe exactly as instructed. It doesn’t seem to have the same taste as the regular banh Bao or mantou. It’s also not as fluffy as the ones you find at the store.
Hi Aimee, what's the difference between this banh bao recipe vs your VN banh bao recipe? Also, if i want to make buns to eat with peking duck or bbq pork, which should I use, this bao recipe or the VN bao one?
Use the VN Banh Bao recipe for pecking duck buns. The other one is a basic recipe. It’s very delicious but something you would eat for a snack. The texture is different too.
Hi Annie How’s different between one proof dough and two proof (after knead and after filling)? Because I saw most of my country bao recipe they proof two times, thx.
So there’s two components to a good fluffy bread. The gluten formation and the yeast fermentation. Both needs time to develop. I knead mine dough with the kitchenaid mixer for at least 10 minutes on medium speed for most of my recipes, so gluten formation is not a problem even if I don’t proof it twice. However, the proofing after shaping is really important because it will give time for the yeast to ferment and create air pockets to help fluff up the bread before baking. Otherwise, it will be dense.
Hi. When you put a filling, did you put the filling first before proofing? Or you proof the dough first then add the filling? Thank you so much. I am making some filled buns tomorrow. 🍴
Hi Aimee, minh lam theo recipe cua Aimee thi banh vi rat ngon, nhung khi hoan thanh thi banh bi xep. minh khong biet ly do gi, mong Aimee giup minh cach khac phuc. Mong Aimee tra loi som. Cam on nhieu!
@gia Nguyen khi bạn để bánh nghỉ sau khi tạo hình và trước khi hấp đừng nên để bánh lâu quá. Nên để bánh nở 1.5x là được rồi. Khi bạn hấp bánh sẻ nở to thêm. Nếu để bột nghỉ lâu quá, sau khi hấp bánh sẻ bị xẹp, với lại nhớ đừng mở nấp liền sau khi hấp xong. Nên chở 5 tới 10 phút sau khi tắt lửa rồi mới mở nấp. 😉
Hi Aimee, I notice I have air bubbles in my buns after I've shaped them already. In your video, you said it means I've gone too far. What does that mean exactly gone too far? Proofing you mean?
Thank you soo much for sharing your recipe! Your videos are the easiest to follow! My mom used to make these with more sugar to eat it as a sweet banh bao without filling. Do you think if I added more sugar it would mess up the dough? Thank you again! :)
Hai aimee, just want to asked yr opinion, usually when i steam a bun if its hot its soft n vice versa when its cold, how to avoid this. But yr bun looks promising, tq
followed the recipe and my dough came out very dry and it kept having cracks in it when rolling out.....what could I have done to make the dough more plyable ???? also when you say mix wet ingredients for 1.5 minutes adding flour to the mix and mix for 5 minutes, is that 5 minutes more or including the 1.5 for a total of 5 minutes ???? thank you
Yes, after shaping. Don’t let it rise too long if you want that smooth skin. As soon as you feel it’s bouncy, light, and soft, it’s ready to be steamed.
just proof once after shaping in order to get that nice, soft, shiny, silky skin. If we proof it twice, there will be a lot of air pockets made from fermentation and it’s hard to get them out. Hence, sometimes you will see buns with a lot of air bubbles on the surface below the skin or even dimples on them.
I followed your instructions exactly and it came out a disaster. I used cake flour but the buns were not white and the texture was very dense. How would you get fluffy buns if there are no air bubbles?
Have you tried letting the water boil in your steamer in high heat then once it boils, turn it to low heat and steam for 10 minutes? Because the first time I made bao they were somewhat like yours. I suggest you try letting your yeast mature for 10-15 minutes in lukewarm water. Even if it's the kind you need not to do so.
Your video would be fine if you didn't put that horrendous music and so loud. if you are going to play music that it must be soft and backgrond that does not compete with your voice. Your music in this video is even louder than your voice.
Hom nay minh lam thu banh nay cho gia dinh an , rat thanh cong . Cam on chi rat nhieu!! Minh rat thich nhung cong thuc lam banh cua chi. Mong chi ra them nhieu video.
@ tonya pham cảm ơn Chi. Nghe chị làm CT được Em thấy rất là vui. Em cũng chỉ mong là mọi người được thành công. ❤️❤️❤️
Best channel for baking on UA-cam!! 🤍
Wow, thank you!
Aimee. Ty for sharing in detail how to make this recipe. By far your video has been most easiest to follow. Trying to impress my inlaws... so let's just see I well I follow directions! Lol. Thanks again!👍
You will do great!!! Good luck. Will be patiently waiting for good news 😉
Beutiful recipe..thank you.
You’re welcome ❤️
I'm your new subscriber here 🤚 I'm loving all your video Much love 🥰
Awww, thank you for your support. Sending love your way as well 💕💕😘
Thank's Em
You are welcome 😉
Some recipes add a bit of wheat starch to the ingredients, is this a good idea? Was 250 bao flour and 100 wheat starch
I love your videos so much! You explain everything in so much detail and it’s so easy to follow ❤️
Can I ask if you know of any good alternatives to wax paper? I live in Denmark and have never seen that being sold in shops here.
Thank you for the positive feedback 💕. You can use any type of baking linings. Just so the bun won’t stick to the steamer and get all wet and soggy 😉
Yay, thanks so much for the quick reply! I might try this out with ordinary baking paper then 😄❤️
You’re welcome 🙂
I use white cupcake cases, saves all the cutting
Hi. I put 1/2 tsp of yeast as it is the stated measurement at the description box but the dough didn't rise even after 40 mins. The room temperature is not that cold. What should I do to make it proof? Thank you.
Hello Aimee, can we use this to make the vietnamese buns. sounds like this is so soft i want to try to make the vietnamese buns. let me know your thoughts on this. i like both of both of the steam buns recipes. i also tried your pandan buns and totally love it. thank you again.
mary
Yes, you can definitely use it. I have and it’s great.
Hi Aimee, if I want to add custard, what is the technique to seal the buns so they come out beautiful like yours 😀
I love your video by the way. Thank you!
Also, do you have a recipe for egg custard?
Thank you and yes 🙂😉
Hi Aimee? How long did it take you to proof the buns to 1.5x the size? I’m just trying to have some reference. Thanks!
@ yen Phan hard to say, depends on how warm your kitchen is. Anywhere between 45 minutes to 1.5 hrs. Faster in the summer. Much longer in the winter.
Thank you for the recipe! Is it 4 grams or 1/2 tsp? When I measured 4 grams, it’s over 1 tsp.
*update*. I used 4 grams of yeast (over 1 tsp). I followed the recipe exactly as instructed. It doesn’t seem to have the same taste as the regular banh Bao or mantou. It’s also not as fluffy as the ones you find at the store.
Hi Aimee, what's the difference between this banh bao recipe vs your VN banh bao recipe?
Also, if i want to make buns to eat with peking duck or bbq pork, which should I use, this bao recipe or the VN bao one?
Use the VN Banh Bao recipe for pecking duck buns. The other one is a basic recipe. It’s very delicious but something you would eat for a snack. The texture is different too.
@@AimeesCooking ok thanks Aimee. That means I wouldn't be using this recipe at all then. I will stick to the VN banh bao recipe for everything :-)
Hi Annie
How’s different between one proof dough and two proof (after knead and after filling)?
Because I saw most of my country bao recipe they proof two times, thx.
So there’s two components to a good fluffy bread. The gluten formation and the yeast fermentation. Both needs time to develop. I knead mine dough with the kitchenaid mixer for at least 10 minutes on medium speed for most of my recipes, so gluten formation is not a problem even if I don’t proof it twice. However, the proofing after shaping is really important because it will give time for the yeast to ferment and create air pockets to help fluff up the bread before baking. Otherwise, it will be dense.
Hi. When you put a filling, did you put the filling first before proofing? Or you proof the dough first then add the filling? Thank you so much. I am making some filled buns tomorrow. 🍴
This is one proof dough, so go ahead and add the filling before proofing. 🙂
Aimee's Cooking thank you. :-)
You’re welcome ❤️
hi!
can you freeze this before steaming?
I am afraid I have not tried that before. If you do decide to try, please keep me posted. Thank you! 🙏
Hi Aimee, minh lam theo recipe cua Aimee thi banh vi rat ngon, nhung khi hoan thanh thi banh bi xep. minh khong biet ly do gi, mong Aimee giup minh cach khac phuc. Mong Aimee tra loi som. Cam on nhieu!
@gia Nguyen khi bạn để bánh nghỉ sau khi tạo hình và trước khi hấp đừng nên để bánh lâu quá. Nên để bánh nở 1.5x là được rồi. Khi bạn hấp bánh sẻ nở to thêm. Nếu để bột nghỉ lâu quá, sau khi hấp bánh sẻ bị xẹp, với lại nhớ đừng mở nấp liền sau khi hấp xong. Nên chở 5 tới 10 phút sau khi tắt lửa rồi mới mở nấp. 😉
How many buns do you normally get with the ingredients listed?
About 12-15 😉
Hi Aimee, I notice I have air bubbles in my buns after I've shaped them already. In your video, you said it means I've gone too far. What does that mean exactly gone too far? Proofing you mean?
Aimee
.. pls pls clarify what you mean by " you've gone too far in your video?"
Thank you soo much for sharing your recipe! Your videos are the easiest to follow! My mom used to make these with more sugar to eat it as a sweet banh bao without filling. Do you think if I added more sugar it would mess up the dough? Thank you again! :)
That’s fine to add a little more. It might just take longer to rise since sweet dough tends to take more time 🙂
Hi Aimee, how long is the proofing time?
Depends. 30 to 45 minutes. That’s just a reference. Not all kitchen environment are the same.
Cake flour is the same that comes in betty crocker boxes?
No, it’s not premix batter. It will say cake flour on the box/bag.
@@AimeesCooking thank you you are awesome!
What brand of cake flour are you using?
I use a local brand but any would work as long as it says cake flour.
Hai aimee, just want to asked yr opinion, usually when i steam a bun if its hot its soft n vice versa when its cold, how to avoid this. But yr bun looks promising, tq
Yae, breads do tend to tough up some when cold but you can always re steam to soften them up.
Instead of fresh milk, can i use powder milk with water?
Yes, adjust the liquid if the dough is dry.
Pleases clarify - active and instant yeast are different - I have never heard of active-instant yeast?
Can i use baking powder instead of yeast?
Has to be yeast 😉
followed the recipe and my dough came out very dry and it kept having cracks in it when rolling out.....what could I have done to make the dough more plyable ???? also when you say mix wet ingredients for 1.5 minutes adding flour to the mix and mix for 5 minutes, is that 5 minutes more or including the 1.5 for a total of 5 minutes ???? thank you
.一？
Do you have to let them rise？
Yes, after shaping. Don’t let it rise too long if you want that smooth skin. As soon as you feel it’s bouncy, light, and soft, it’s ready to be steamed.
Off topic but the one on the thumbnail looks just like yoongi😭😭
Hello Aimee! I don’t have cake flour since my country is in partial lockdown. Can I use superfine flour instead? Tq..
@wahida ismail Should be fine .
Can i replace milk with coconut milk?
If you want to use coconut milk I would recommend my coconut Pandan buns instead
You dont need to proof the dough?
just proof once after shaping in order to get that nice, soft, shiny, silky skin. If we proof it twice, there will be a lot of air pockets made from fermentation and it’s hard to get them out. Hence, sometimes you will see buns with a lot of air bubbles on the surface below the skin or even dimples on them.
Is it just me or is this probably the best type of bread for a pb and j sandwich?
Hehe 😉 as long as it tastes good, I say go for it 😋
I followed your instructions exactly and it came out a disaster. I used cake flour but the buns were not white and the texture was very dense. How would you get fluffy buns if there are no air bubbles?
Have you tried letting the water boil in your steamer in high heat then once it boils, turn it to low heat and steam for 10 minutes? Because the first time I made bao they were somewhat like yours.
I suggest you try letting your yeast mature for 10-15 minutes in lukewarm water. Even if it's the kind you need not to do so.
Please can you list the ingredients for me again for your steam buns!
They are listed in the description box below the video 😁
Jecy vengeful CDN. CB CB. Cv my. V
Your video would be fine if you didn't put that horrendous music and so loud. if you are going to play music that it must be soft and backgrond that does not compete with your voice. Your music in this video is even louder than your voice.
Noted. Thanks for your feedback 🙏