The BEST Bao Steamed Buns Recipe
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- Опубліковано 30 вер 2024
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🌼Bao Buns
Ingredients
1/3 cup warm water
1/2 cup warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided half
2 tbsp avocado, vegetable or canola oil
2 1/2 cups all purpose flour (use blenched flour if you want complete white buns)
1/2 tsp baking powder
1/4 tsp salt
I had the pork belly steamed bun this week and my life is forever changed! A Kenyan in America, loving all things Asian. You know what’s on my dish list for Sunday’s super bowl meal? You got it! Pork belly steamed buns! Go Chiefs!
Thank you so much.
You’re hilarious with your intro and funny comments. Let the flour be dough. They don’t listen. Till they find themselves. You’re my new bestie!
Amazing recipe. Just made these and they came out fluffy and wonderful. For those who only have instant yeast packages available to them: 1 package (7 grams) works perfectly instead of the 1 tbps active dry yeast as the recipe prescribes!
TY good to know with yeast in short supply during Covid.
@sambieg thank you
My dough doesn't look so soft. It also didn't want to mix as nice as hers. Any suggestions?
@@antonioperez119 If your dough is too dry, try adding a little bit more water and knead it untill it looks soft. If your dough is too wet and sticky, add a little more flour. Maybe you didn't knead your dough for long enough though, so try kneading for longer before adding more flour/water.
@@Sambieg I added more warm milk. Still didn't look as nice as hers but I will keep trying.
Here is Longest’s Chinese bao recipe with TWO packets of instant yeast. Had to calculate the correct ratio of ingredients per Seyonkeyoung Longest “Asian at home” UA-cam. Because she calls for 1 Tbsp of active dry yeast, I only had instant yeast packets. Which are 2.25 tsp. One Tbsp is 3 tsp. So I calculated the ratios of everything and got these amounts for the rest of the ingredients.
Warm Water-0.5 cup warm whole milk-0.75 cup
instant yeast packs-2 packs (4.5 tsp)
All purpose white flour-3.75 cup
avocado oil-3 Tbsp
white sugar-6 Tbsp
table salt-.375 tsp
baking powder-0.75 Tbsp
** I needed to add another 0.25 Cup of water because it was too dry. Steamed for 9 minutes on a medium boil. Came out great. Made about 12 big folded circle Baos. 🥡🥡🥡
1 cup = 125 ml or 250 ml? Thank you at advance 🙏
cing hong 250. I think.
I used 1 instant yeast package (7 grams) and kept the other ingredients the same, and it worked out perfectly!
6 tablespoons of sugar!? What
Jaminson for YOU...use just 6 tsp. See how that works out for you.
Next time please please for heaven sake don’t poke your nose before cooking it is unethical 😩
Recipe:
Time -------- Make Dough : 15 mins Wait: 2h Cook: 8-10 mins
Wield ------- 14- 16 Gua Bao
1/3 cup warm water
1/2 warm milk
1tbsp active yeast
2tbsp sugar
2tbsp oil (neutral)
- Put everything together and let activate - 5-10 mins
2 1/2 cup all purpose flour
1/4 tsp salt
2tbsp suger
1/2 tsp baking powder
- Mix dry ingredients -
- Mix in wet ingredients-
- Knead (3-4 mins with stand mixer) (5-7mins by hand) -
- Let rise for 1:30h to 2h -
- Form dough - fold - apply pressure -
- Steam - leave 1 inch apart-
Thank you without the bs
Your amazing! Thank you!
Can't see the hands in the nose🤮
What r you doing the world is watching you
Can we please, just for a moment, please appreciate that she likened the dough leftovers to a "teenager trying to find themselves out."
This made me laugh so...so...hard.
Thank you for brightening my day @asianathome...that was pure GOLD.
i kno right? lol so funnyy and true haha
i llike it😋
unfunny
So funny
You read my mind I was just looking up how to make steamed bbq pork buns because I can’t find it in my area.
I started laughing at myself when she used the doe hook to mix the dry ingredients, I usually use a spoon or something but I’ve never thought of just using the hook, lol. Life hack learned!
I am a head chef and have just been let down by my supplier who has said he cannot supply the 160 bao buns i ordered. I hope this resape is good as I now have 7hours 2maro to make 160 buns. I havnt made them before vut they look easy and i will let you know the tesulta
How did your bao come out?
I have this recipe pinned and I've made it 4 times but I still put on the video Everytime to make sure mine looks like hers. These are sooo good! 😋
The picking the nose was enough to make me sick.
Finally someone reshaped and used the rest of dough and mentioned it to ! ❤🇬🇷
Could you please start posting grams in addition to cups? You never get the exact same amount if you use cups as the flour can be packed or fluffy.
That’s not good to pick your nose and you don’t wash your hands I am not gonna watch your cooking anymore it’s not very sanitary to watch
Why u have to pick your nose before cooking food ？
Why would you record yourself picking you nose before u cook?🤦♀️🤦♀️
Totally agree. Why? It’s natural, it’s normal but don’t have to show it. It’s like everyone has to pee and poo but we don’t do it in public and that’s what differentiates humans from animals.
Sorry but you don’t pick your nose in front of the camera. You’re handling food and it’s disgusting! YUK! Not watching again.
Why the hell did you have to pick your nose before starting the recipe please edit and delete. It’s rather obnoxious please edit it. otherwise it looks great recipe I’ve been dying to try it thank you
Followed your recipe and made bao buns for the first time. They turned out PERFECTLY ❤️
This recipe is amazing. I don’t have a bamboo steamer, so I placed my bao on parchment smaller than my steamer. I then wrapped the lid to my pot in muslin. Perfection. Dreamy! Delicious! Pillowy! Just perfect.
May i ask if you used a electric steamer? Im afraid it wont turn out as well without the actual boil
I'm honestly dying of laughter 😂😂😂 she is so hilarious!! I mean I love cooking but now im just watching her just to crack up laughing 😂😂😂 I mean her humour is everything ❤️
Oh my goodness those look amazing! I'm super stoked to try this recipe!!!!!
I am one of your biggest fans and have been watching your recipes since your beginning years! I have tried many of your recipes and not even 1 has failed. This is one of my favourite dishes and I've struggled with other recipes until now. Thank you for making Asian home cooking easy and fun!!
0:28 ????????????? really ?????????????? REALLY ???????????????? ARE U KIDDING ME ???????????????? BLEH
Disgusting!
I made these yesterday. What a perfect recipe. I am now confident of making these delicious baos for guests. Thank you!
I know it’s supposed to come out as funny or cute but I got turned off with the nose picking at the start 😩
Me too. I just moved to another site. Yuk!
can you just edit out the nose picking :/
Do you know how the taste/texture would be affected if I used almond milk?
Hey. It will taste wise. But i have experimented and found the texture to be more silky with either Almond or Oats. Same great results!!
That's too nasty to start with
Everytime I cook your food, we eat it up!!!! No time to take pic🤣🤣
🤣👍🏼👍🏼👍🏼
Proofing yeast is one of my favorite simple pleasures. I do it all the time when I make Pane Rustica. I need to find a recipe that will let me make baguettes at home so I can do Banh Mi!
DanStJH OMG BANH MI YES!
DanStJH In the meantime, there’s this brand called Alexia in the freezer section. Their baguettes are nice and crusty outside. Super soft and chewy inside. They’re usually with the frozen garlic bread. They are the best thing to homemade.
Is it ONLY HALF tea-spoon (as in video) or ONE-AND-ONE-HALF tea-spoon of baking powder written in the recipe? Thanks.
This bun looks good! Can’t wait to try to make it 😍❤️
Can I freeze these to use in the future. I wanna make them for Christmas breakfast, but I want to do them ahead of time. If I’m able to freeze them, how would I reheat them?
You can definitely make them ahead of time and freeze them, they hold about 3 months. To reheat you can toss it right in a steamer for a couple minutes
@@jmill09 thank you so much
If I were to knead it by hands how long would I knead it for?
When a food video starts with you picking your nose, I'm always going to hit dislike and then back.
Omg I’m gna go buy this basket now!!!!!!!
the nose-picking was unnecessary, rather revolting. I get it, silly is fun. But this is food.... I dont have to say anything further. Cant comment on the buns i didnt watch it . However thank you for the Dak Kalguksu soup! its was excellent
It was absolutely disgusting. I couldn't watch the video any further.
@@maryordenana6675 omg stop being so sensitive.
@@kisotoh1372 it's not about being sensitive. It is gross. But if you like to watch your chef host pick her nose and then cook food, by all means go ahead.
Yep it’s not about being sensitive. There are just certain actions however normal and natural, you do not do in public. E.g. you go to toilet several times a day. You change your clothes more than once a day. Is it OK to show such actions in public? I used to follow her videos. I’ve lost any desire to follow her anymore. Funny actions and jokes, I can take. Slapsticks, not a fan but I can tolerate. Disgusting actions really puts me off.
I purchased my bamboo steamer
You are a joy to watch! I live in The Yukon Territory, Canada and I really love making food we can't get locally due to shortage of creativity in restaurants. I usually have to travel to Vancouver, B.C. to get yo enjoy dim sum, thai, korean food. I sure love your recipes and they are delicious!!❤❤❤❤
Had to take another recipe. I am working with a metric system. It's annoying to transfer your recipe from cups to grams. In recipe that i found on the internet i could easily change from us to metric. I hope you will add this on your website so i and many many other people could use your beautiful recipes. Good luck
It looks delicious, like the Chinese baozi.
Made this for my family today & was an absolute hit!!! 😍
Can we bake them ?
I just bought steamed chicken buns from my local Korean mart...OMG ITS SOOO GOOD!
The nose picking made me go to another channel. So grim.
I made these and they turned out fluffy and awesome! I cooked pork belly with Greek spices and seasonings and such, and so mine were Greek pork belly bao. They turned out lovely! I wish I could send a picture of them!
I’m not eating her food she picked her nose!!
Where did you get your measuring utensils 😍😍??
Everytime I watch your videos and try to make your recipes, it's always a success!!! Thank you for existing!!! ♥️
After you told your corny joke, I was thinking: She’s gonna shrink into the background. And then I was like “Yup, there she goes” 😄😄😄
I made these and they were absolutely amazing! I impressed myself 😂. Thank you ❤
I’ve test this recipe and it’s perfect! Thank u! Your are a genius! ❤️
thank you for recipe! I've tried today and make 14 buns! taste good and very easy to make. And I appreciate your step by step recipe on blog too, very helpful!
Absolutely disgusting! Picking her nose on camera in front of fans and subscribers. Thought she had more class than this. I am apalled. Can't even continue watching the episode. This show has spiraled down.
disgusting, picking her nose , vile
She’s so funny…that’s what a home baker should be ♥️
Can you show us how to make pineapple buns?
It's rare that I comment, but you are an absolute JOY to watch! Thank you for the recipe + entertainment. Naturally hilarious
Disgusting…picking nose while on tv
These came out great! And I love this video Seonkyoung :), it's really well produced and you're so charming.
Wow good recipe! I wonder what it's going to taste like. It looks like korean jjin-bbang. It look so delicious~ 😋
OMG.....that fluffy thing! I love all your CARBS recipes!!!!!!
I tried this recipe and it's amazing!! Super soft and fluffy 🤩
It's amazing
Hi guys. This was amazing and Ive actually just tried them. Im an English girl in Australia and thought there was no way I could make these but OMGOSH I did them and also did the pork to go with them. We are squealing with delight. They are delicious. Thanks so much for this recipe. You always do an amazing job. One thing Id love to know, seeing as we cant eat 16 buns at once!!! We tried. Can we freeze these and if so, do we freeze them before or after steaming them. And then how would we reheat them? And did you use low fat milk or full fat? Thanks guys. Your are legends xxxx
Guys, I printed your recipe out. Can you please also tell me if you used 1 1/2 tsp of baking powder or 1/2 tsp? Your printable recipe says 1 1/2 but in your video you used 1/2. Thanks again, guys. Look forward to hearing from you. Hugs, Lorraine x
Steam all the buns, then freeze the leftovers. To reheat just pop them back into the steamer again.
@@donnat1911 Wow, thankyou so much for your reply. I will definitely do this. Thanks again x
Oh my gosh I love these, and they’re not hard to make either 🙌🏼💯😍
Banh Bao is the best Asian food I've ever tasted, I've had them twice in the UK, frozen from the supermarket but they're never a permanent thing and usually really expensive. I've asked a couple of Asian takeaways one had no clue what I was talking about and the other told me these are a breakfast item. I really have to try this, can't wait for the filling recipe
“Banh Bao” is the Vietnamese word for Bao which is why the person you asked probably had no clue what you were talking about. “Bao” would be the correct term to use, since it originated from China. Depending on the way the buns face, seam side up or down, it’s also known as a “Hum Bao” Cambodia and Thailand calls this, “Nom Bao.”
I literally wish I could hug you rn, your energy is amazing, you literally have inspired me to do an amazon shop for all the ingredients I need for the 5 videos I've just watched :).
I tried the recipe with dry instant yeast and it was still really delicious! Thanks for the recipe!
So beautiful buns indeed
You are so hilarious, I love your personality and excitement!
Wow yummy I like Bao Steamed Buns
O these are great. Thank you. Made them today. First time for me and it came out great, thanks for sharing.
🤣🤣love your sense of humor n silliness! And you even dressed up to match your Kitchen Aid Mixer! Yes. Cooking should be fun!!
Is this the same dough for Chad Who Bao? This looks great!
Goes👍 with Beijing style roast🦆with sweet bean sauce and scallions or julien🥒.Traditional style is made with a Northern Chinese style crepe. Very😋.
Excellent recipe. We've tried a few recipes and this one is amazing. So soft and fluffy. Like biting into a delicious cloud. Thanks so much for posting it. ❤
This video was so beautiful and VERY informative. I make bao all the time a little different but i needed to find some tips to make them perfect and this did it. Thank you so much. I am so glad i found you!
Omg i was binge watching Masterchef and I saw you on there!
ive never been this early to a video lolol
Is that not too much yeast? Seems a lot for 2 1/2 cup of flour. I make a focaccia with the same amount of flour but only 2 tsp yeast.
hi love it its more testier than what we used to buy in chinese restaurant... my kids love it... thanks to you
Made these today. Was really soft and fluffy but it stuck to my paper. Next time will use the coffee filters 😊💕
Hi!! loved this recipe
Can I storage my bao in the freezer o fridge? And if yes what would be the best way to storage them?
If I have bao dough leftover how can I keep it to use it later o may in the next day?
And lastly, once I have my baos steamed, how can a keep it in nice conditions to serve in the next hours?
I look forward for your answer!!!
thank you!!!
You triggered the ocd I didn't know I had in the first 5 seconds of this vid
@seonkyounglongest Thanks so very much for this vid and the meat video as well. A friend pointed me in this direction. Meat flavor was fantastic, used pork jowls instead. Unfortunately my dough didn't rise as I'd hoped but all in all this was fantastic. Will definitely try again. Coffee filters were a definite pro-tip. Thanks.
We did not need to see you picking your nose.
Vanessa Whetstone I like everything but her personality gets irritating bc she’s trying a little too hard to be funny
I don't know why she had to add that in her video. We didn't need to see that. It didn't do anything but leave a bad impression
Nice
5:42 “let them find them self’s out” 🤣🤣🤣
I love your personality so much and this look amazing😍❤
You looks very tense waiting for the dough to be ready....🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
You could have edited the nose picking
Didnt know it was so easy!!! Thanks for sharing!
I made this when I was in culinary school, our texts called it steamed butterfly bread. We got to eat it with all kinds of tasty fillings😋
Where are you from? Never heard it called that before?!
@@eliseblair5228 Washington. I don't think it's called that here either, it's just what was in my text book
My sister tried the recipe and she nailed it the second time... Thank u... 💖
my ears******************************!
Thanks
Loving it! first try, instand succes! But.. they came out light brown? 😅
Dont know how that happens🤔
Did evry thing almost the same, but got sunflower oil, and half milk....