Please refer to the recipe page for details, recipe and reminders: mykitchen101en.com/kaya-pao-kaya-chinese-steamed-bun/ If you like this video, don’t forget to hit the LIKE button and Subscribe Our UA-cam Channel. Follow us on Facebook for more awesome video recipes: facebook.com/mykitchen101en
I love your pao, looks so soft. I am going to use all purpose flour follow your pumpkin Pao recipe, but without pumpkin for custard pao. Approximate how much plain water do I need? Thank you
I found out that pao skin made with all-purpose flour with pumpkin and without pumpkin will have different texture. If with pumpkin, the skin is soft, that's why I didn't add wheat starch, I have tried adding wheat starch for pumpkin version and the skin is not good. If made with plain water, the texture will be more chewy, that's why I add wheat starch to make it softer.
I’d love to try this delicious bun but it is hard to find pan flour in foreign country. I wish you could use more commonly find flour like all purpose flour for your next bun recipe. So, people are more accessible to the common ingredients, and more likely to try out the recipe. I love trying most of your recipes. Keep up! 🙏
You may use all-purpose flour, just to adjust the amount of water added, usually 1-2 tbsps more depends on the water absorption capacity of the flour. The pao made with all-purpose flour will be more yellowish. You may try this recipe which uses plain flour: mykitchen101en.com/pumpkin-jicama-yam-bean-pao-chinese-steamed-bun/ Thanks for your continuous support.
You may use plain flour but it will yield pao with yellowish colour. You need to adjust the amount of water added according to the dampness of the dough.
If it has wrinkle surface when steamed, then it is over-proofed. Roll out the rested dough into thin rectangular shape dough and roll up into a rod shape, so that the air bubbles are tiny. Details and reminder at: mykitchen101en.com/kaya-pao-kaya-chinese-steamed-bun/
@@MyKitchen101en which is the best method? I tried 2x this kaya pao.. Don't like the result when it's getting cold.. hard.. But I think may be I'm not good enough.. Thanks
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
![[Sub] Steamed Pork Bun Recipe(Baozi)](/img/tr.png)
Please refer to the recipe page for details, recipe and reminders:
mykitchen101en.com/kaya-pao-kaya-chinese-steamed-bun/
If you like this video, don’t forget to hit the LIKE button and Subscribe Our UA-cam Channel.
Follow us on Facebook for more awesome video recipes:
facebook.com/mykitchen101en
Nice and clear video,hmmmmm yummy. keep up the good work. Thank you😋
Kaya Pao is new to me and I would love to taste it soon.
hmmm....your way of making kaya is special and less tedious.
Maybe one time i can taste that kaya pao..Stay safe and god bless..
I love your pao, looks so soft. I am going to use all purpose flour follow your pumpkin Pao recipe, but without pumpkin for custard pao. Approximate how much plain water do I need? Thank you
I found out that pao skin made with all-purpose flour with pumpkin and without pumpkin will have different texture. If with pumpkin, the skin is soft, that's why I didn't add wheat starch, I have tried adding wheat starch for pumpkin version and the skin is not good. If made with plain water, the texture will be more chewy, that's why I add wheat starch to make it softer.
Good Afternoon 老师
We use this pau dough recipe and fill with your curry puff filling recipe...taste good
I am glad your mix and match turn out well 😊
Thank you for your video. Do I have to use wheat starch if I use wheaten flour?
Wheat starch will make the texture softer.
I love your cooking tutorial.
May I know what is the purpose of wheat starch?
The lower the gluten content, make the pao softer.
I’d love to try this delicious bun but it is hard to find pan flour in foreign country. I wish you could use more commonly find flour like all purpose flour for your next bun recipe. So, people are more accessible to the common ingredients, and more likely to try out the recipe. I love trying most of your recipes. Keep up! 🙏
You may use all-purpose flour, just to adjust the amount of water added, usually 1-2 tbsps more depends on the water absorption capacity of the flour. The pao made with all-purpose flour will be more yellowish.
You may try this recipe which uses plain flour: mykitchen101en.com/pumpkin-jicama-yam-bean-pao-chinese-steamed-bun/
Thanks for your continuous support.
Thank you for the tutorial! Can i use 210g cake flour and 90g corn starch? Or 300g cake flour and no starch?
You cannot use cake flour, medium protein wheat flour will do but you need to adjust the water.
Hi sis corn starch and corn flour same right
Yes.
I had double up the kaya making, but it seems not that thick compare to your kaya. How can I make it thicker or just the correct way?
If you double up the recipe, then you need to cook longer for it to reach the correct consistency, more than 5 minutes.
Can I omit eggs out of kaya since I am vegetarian? Is there anything I can substitute eggs with? Thank you ☺️
You may try this: mykitchen101en.com/vegan-pandan-pumpkin-kaya-spread/
I noticed that this pao does not require the years dough unlike the big pao recipe. What's the reason for that?
Thanks in advance !
For pao with pleated pattern, the pattern will be clearer after steaming if using yeast dough method.
What can I substitute with pao flour? It is not available in where I live.
You may use plain flour but it will yield pao with yellowish colour. You need to adjust the amount of water added according to the dampness of the dough.
Is there a substitute I can use for wheat starch?
You may try with cornstarch, see if the texture is ok.
Running out of yeast how can I use baking soda and baking powder
Never try without yeast.
Why the pau skin is not smooth after steaming? My dough is smooth. Pls adv.Tq
If it has wrinkle surface when steamed, then it is over-proofed. Roll out the rested dough into thin rectangular shape dough and roll up into a rod shape, so that the air bubbles are tiny. Details and reminder at: mykitchen101en.com/kaya-pao-kaya-chinese-steamed-bun/
May i know why this pao u did not use milk and just water? What's the reason in some pao recipe u use milk for the pao?
Just for flavour, you may use either one, but the amount needed for different type of liquid will be different.
What’s the difference between kaya pao dough and char siew pao dough?
The ingredients are similar. For char siew pao I use yeast dough method as the pleat pattern is clearer when the pao is steamed.
@@MyKitchen101en which is the best method? I tried 2x this kaya pao.. Don't like the result when it's getting cold.. hard.. But I think may be I'm not good enough.. Thanks
What is pao flour ?
Pao flour is flour formulated for making pao.
Pao Fleur where we cat got it please? I love ❤️ your cooking ! Nexts show the names bags before could you? Thanks 😊
椰包???
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