Hi !!! I just wanna say thankyou for sharing your recipe I’ve tried it and fail-proof!!!! This the best char siu bao bun i’ve ever tried like in dimsum resto
thanks, this was my sixth try on making these buns that came out perfect and tasty like restaurant style, im going to try this method to make baked char siu bao buns
This is one my favorite food, but I can never find them where I live. I hope this will help me make my own. Most important to me is the filling, not sure where I can get the char siu sauce
I tried a steam bun before, but my dough didn't rise much so all are failure 😅😅 Soon I'm going to do same what you showed in the video.. I hope I can make it perfect. . 🙏
I followed your nice recipe. But after steaming the pao, outside of the pao, a skin like layer formed. I had to peel off it. Please let me know why the skin layer formed. Thank you.
Nice Recipe... grateful. I would prefer to follow you if you were more prepared before you film, They are very long in demonstration. It adds a lot of extra time...
Many thanks for your prompt reply. Water in small metal steamer may be insufficient. I will purchase a large bamboo steamer. Thanks again for your help.
he so cute! God bless mom and son working together.
Much appreciated 😁👍👍👍
Ill give these a go , i love Cantonese food thanks 👍
Awesome 😁👍
I always make Shar siu bao before when I was working in Hongkong and Popo love it too much 🥰
Glad to hear 😁👍
T.q so much for sharing recipe 😊😊😊
My pleasure 😁👍👍👍
Thanks for the recipe. 👍
My pleasure 😁👍
Bao is so fascinating to me, its just such a versatile way to serve something. Definitely want to give this one a try
AWESOME
Thank you for sharing your recipe
My pleasure 😁👍
Thank you for sharing that’s awesome and looks yummy 😋 your mom is so good in making it it’s so cute 🥰
Thank you so much 🤗
A good receipe...I tried the other days, very yum....thanks for the detailed video👍👍👍👍
Glad you liked it
@@CantoneseFoodRecipes any recipe for chicken bun. I used the same bun recipe the other day n made chicken bun, not taste very genuine..thank you🤗
WILL TRY TO MAKE ONE, JUST BEEN BUSY DESIGNING A NEW KITCHEN
@@CantoneseFoodRecipes thanks🥰
AWESOME! San Francisco Chinatown authentic recipe!!
Hope you enjoy
Thank you so much to make nice vedio I love pork buns but never see original cooking ,this is amazing ,I will make it today !!!yummy 😋😋😋
Most welcome 😊
We called this siopao in the Philippines. ..you did good. Looks so pretty and well shaped.
thank you so much😀
This is one of my favorite food at the hawker center with a nice dimsum siup😋😋 i miss working in singapore.a lot of foods
Awesome
Hi !!! I just wanna say thankyou for sharing your recipe I’ve tried it and fail-proof!!!! This the best char siu bao bun i’ve ever tried like in dimsum resto
I'm glad you used my recipe and hope that yours was better than mine. thank you
@@CantoneseFoodRecipes you can call me overreacting but i cried when I saw the result because I have tried so many recipe but yours was the best
thanks, this was my sixth try on making these buns that came out perfect and tasty like restaurant style, im going to try this method to make baked char siu bao buns
Yummy!❤
Thanks
Everything looks good on this channel 😁😝😁
Thank you
Thank You for showing me a quike way of making char sui pork
My pleasure 😊
Thank you...i got to try this for sure. Can you freeze this and then cook another day?
Yes you can
Delicious 😋 thank you 🙏 I will try your recipe
Hope you enjoy
Very nice !
Thanks 😁
Look delicious will try to prepare thanks what is the chilli sauce. You did great. Thanks
thanks, chilli sauce?
I love you're show and im interested to know how to make like that
the video has all the instructions, hope you give it a try. thanks
Great 👍 job 😍
Thank you! Cheers!
Can I make this without the milk powder?
Yes you can, i just used milk powder to substitute liquid milk as milk without the right temperature will cause the dough to stop rising
Thanks
Thanks
Your the man
Thank you 😁👍👍👍
Hey chef, next Christmas is coming! How much time is needed to make a dough?
No idea
Can you freeze these? If so, would you do it before cooking or after it is cooked and cooled down?
You must first steam the bun and let to cool down before deep freeze, when you want to eat just steam it back for 15minutes on high
Okay, thank you so much!
This is one my favorite food, but I can never find them where I live. I hope this will help me make my own. Most important to me is the filling, not sure where I can get the char siu sauce
hope you give this recipe a try. thanks
What type of milk powder do you use?
I'm from South Africa and would like to use the correct type of mpowder
Thnks☺️
Klim by nestle
Very generous with the flour...hhihihihih
😁
Hi I wanna ask why I only ended up with 10pcs? Hehe how many grams each bun?
Basically I take the weight of the dough and divided into the number of buns I want to make, your 10pc buns must be big buns😁, cheers
They were just like yours
What is the weight?
LIKE 70-80GRAMS EACH AS I REMEMBER
Can I use custard powder instead of milk powder?
you can use warm milk
heres my new bun recipe without milk powder ua-cam.com/video/uZmn5rXzlXM/v-deo.html
Can the milk powder be omitted?
you can use warm milk
@@CantoneseFoodRecipes my husband can't have milk based products. Can it be omitted completely? Or maybe substitute with like soy milk ot something?
you can leave out that ingredient, the bun will still be tasty. here is my new bun video without milk powder ua-cam.com/video/uZmn5rXzlXM/v-deo.html
I tried a steam bun before, but my dough didn't rise much so all are failure 😅😅 Soon I'm going to do same what you showed in the video.. I hope I can make it perfect. . 🙏
You can do it!
@@CantoneseFoodRecipes I hope Sir 🙏🥰 I wish I can able to show you the outcome 😁😁😁
Is that a propane gas stove?
Yes
I followed your nice recipe. But after steaming the pao, outside of the pao, a skin like layer formed. I had to peel off it. Please let me know why the skin layer formed. Thank you.
maybe too much flour used when wrapping the bao, did you use enough water when steaming?
The skin like layer is the best part
Fantastic ! But can you get her to stop washing up while your making the video
Old video
cantonese food with olive oil??
Yip
Nice Recipe... grateful. I would prefer to follow you if you were more prepared before you film, They are very long in demonstration.
It adds a lot of extra time...
will do better and shorter versions😅
Many thanks for your prompt reply.
Water in small metal steamer may be insufficient.
I will purchase a large bamboo steamer.
Thanks again for your help.
AWESOME
HELLO!
I HAVE A QUESTION.
I'VE GONE TO AN ASIAN MARKET, AND BOUGHT "BAO" FLOUR.
I MADE THE DOUGH, MADE THE BUNS.
WHY DID THEY TURN BROWN!?!?!?!?
Not sure, was there sauce on the outside when you wrapped the bao
li ke
Thanks
Is there a special reason why you start to knead with chopsticks instead of your hands?
it creates the dough so it wont be to sticky when you knead it on the table
Better preparation would have given a better video and not so long a video, no one bothers to watch such a long video. But in addition good buns.
will do, will prepare all ingredients before filming. thanks😁👍👍👍
Tutorial extremely too lengthy
Ok
49 minutes video!
Trying to show the whole process
Use of a scale is not good. Give measurement in cups.
Will do
Most cooks use a scale as cups are unreliable. Get a scale instead of telling cooks -that you’re learning from- what to do.
Actually, a scale is more appropriate as this is a form of baking and baking is more precise than cooking.
Scale is more accurate