RECIPE (for anyone like me who is bad at following videos) - custard cream - 1. separate egg yolks. mix egg yolks and caster sugar until combined. 2. add fresh milk and mix until combined. 3. add plain flour and mix until combined. 4. pour mixture into a saucepan to heat. cook on low heat until the custard becomes creamy. add vanilla extract and stir in. 5. put creamy custard in a piping bag for later. - dough - 1. mix bread flour, caster sugar, salt, and instant yeast together. 2. add fresh milk and mix together with dry ingredients until it forms a dough. 3. knead with hands for about 5 minutes. 4. add unsalted butter (softened) to the dough and incorporate through kneading for about 5 minutes. 5. leave dough to rise for 1 hour at room temperature. 6. after 1 hour, deflate the gas + knead a little. divide the dough into 6 equal parts. 7. take 1 portion of dough and roll it into a circle. do this for each portion, then let the dough rest for 15 minutes. 8. after 15 minutes, flatten the pieces of dough out and put them on a baking tray. 9. use a floured object (like the bottom of a small jug) on it to indent the centre of the flattened dough, so that there is a place in the for the custard. 10. pipe in the custard that you made earlier into the indent that you just made. 11. let rise for 1 hour at room temperature. 12. after 1 hour, preheat oven to 180 degrees celcius/350 degrees fahrenheit. 13. brush fresh milk over the top of the pastries (not on the custard). 14. bake for 15-17 minutes. enjoy!
Custard is not my thing but i wanted to try this recipe for my mom because she loves custard buns and wow i didn't expected it to turn out so amazing! After i baked them the custard doesn't taste very eggy. The buns are soft, we really loved them! Thank you Apron again! 🧡
I made it today. I used oat milk and bread dough machine. It came out very good. The bread tasted like the bread in the buns from Chinatown. Thanks for this recipe. It's a winner.
I tried these tday . It turned out delicious with the perfect amount of sweetness 😋. Ma parents loved it. Thank you for this recipe. Instead of bread flour I used plain flour and I added 1 1/2 tsp wheat flour and removed same amount of plain flour😊
Gostei muito: Receita em portugues. - creme de creme - 1. Gemas de ovos separadas. misture as gemas e o açúcar refinado. 2. Adicione o leite fresco e misture até combinado. 3. Adicione a farinha e misture bem. 4. Despeje a mistura em uma panela. Cozinhe em fogo baixo até o creme ficar cremoso. Adicione o extrato de baunilha e misture. 5. Coloque o creme cremoso em um saco de confeitar para mais tarde. - Massa - 1. Misture a farinha de pão, o açúcar refinado, o sal e o fermento. 2. Adicione o leite fresco e misture com os ingredientes secos até formar uma massa. 3. Amasse com as mãos por cerca de 5 minutos. 4. Adicione manteiga sem sal (amolecida) à massa e incorpore. Amassar por cerca de 5 minutos. 5. Deixe a massa crescer por 1 hora em temperatura ambiente. 6. Após 1 hora, esvazie o gás, amasse um pouco, divida a massa em 6 partes iguais. 7. Pegue uma porção de massa e enrole em um círculo. Faça isso para cada porção e deixe a massa descansar por 15 minutos. 8. Depois de 15 minutos, alise os pedaços de massa e coloque-os em uma assadeira. 9. Use um objeto enfarinhado (como o fundo de um jarro pequeno) para recuar o centro da massa achatada, de modo que haja uma cavidade para o creme. 10. Coloque o creme que você fez anteriormente na cavidade que você acabou de fazer. 11. Deixe crescer por 1 hora em temperatura ambiente. 12. Após 1 hora, pré-aqueça o forno a 180 graus. 13. Pincele o leite fresco por cima dos doces (não no creme). 14. Leve ao forno por 15-17 minutos. E desfrutar!
I just made them. They came out looking exactly like the ones in the video. The custard tasted amazing and the buns were very soft. They had the perfect sweetness as well.
Incredible & unusual shape. I’ve looked at 50+ recipes to use egg yolks. I never expected to find one that looked so nice & let’s me use the egg yolks THEN I CAN make a beautiful bun as well. I am definitely SAVING this recipe. Many Thanks 🙏🏼
Can I use whole milk or evaporated instead of fresh milk? Will it have the same results?😊 Update: Used whole milk and it turned out delicious. Great recipe!
Some will probably ask why caster sugar? Answer? Simple.. cuz it dissolves easier than regular granulated sugar. Powdered sugar (confectioners' sugar) should be fine BUT gotta grind your own adjusting amount for proper results cuz manufacturers add cornstarch to prevent caking and clumping.
Wonderful recipe once I figured out my conversions~ First try was dense and hard YIKES! I am in the USA and 150g is not 1 1/3 cups - its actually closer to 2/3. (Hence why my first try was so dense and not at all sticky!) The measurements below worked great for me USA Measurements: 卡仕達 CUSTARD CREAM 蛋黃 egg yolk 2 细砂糖 caster sugar 25g / 2 Tbsp 鮮奶 fresh milk 140ml 中筋面粉 plain flour 25g / 2 Tbsp 香草精 vanilla extract 1 tsp 麵糰 DOUGH 高筋面粉 bread flour 150g / 2/3cup (with a little extra on hand for stickiness - approx 1/4 cup) 细砂糖 caster sugar 15g / 1 Tbsp 鹽 salt 1/4 tsp 即溶酵母 instant yeast 2g / 1/2 tsp 鮮奶 fresh milk 100ml 無鹽奶油 unsalted butter 15g / 1Tbsp
best to knead until it looks smooth u can also do a window pan test, but off a piece and strecht it out, if u can stretch it without tearing and it is a tiny bit see through the bread is kneaded
OMG, I made these today and they were absolutely fantastic! This custard was delicious as well as a dough that surrounded it. Highly recommended to try!
Baru nemu ni channel kaka,mudah semua yang kaka buat.dan penjelasannya di video dan di keterangannya juga pakai bahasa indonesia....sungguh ini yang membuat aku suka hehehehe
@@Hellofutureme45 I am making the recipe right now and so far it is not working out. I had to make the custard twice, the first one was super eggy and tasted of flour and the texture was clumpy. The second try I put the egg and milk mixture through a strainer before adding the flour and then strained the whole mixture again before putting it on the stove to cook. It still tastes the same just with a better texture. The dough is runny and I am not able to figure out where I went out as I followed the steps per grams and mls.
@@Hellofutureme45 I did .. but I will attempt making it again. It tasted nice, but it didn't look like it does in the video and the "bread" should be fluffier. I think it is worth giving it another go
I use grams and cook by weight...I’m from the U.K.. But I just love the cooks who think of everybody and give us all the chance to cook their recipes. So frustrating to click on a tutorial and see that the recipe is in a format I don’t use. This woman is just great. Pleasure to watch her tutorials.
I've never made my custard this way though I use the same ingredients. I mix all but the egg yolks in and heat until thickens. I then very slowly drizzle it into the egg yolks while whisking rapidly. If I remember right it is called tempering so the yolk doesn't become cooked. Then return to heat and let thicken again and add the vanilla extract. I'm with you though that if making their way why not simply do it in the pot?
I made this custard cream buns just right now. It turned soooo good very soft and delicious 😋This is my 2nd recipe I learned from you Apron. Thank you so much for sharing. 😊🙏God bless.
Wow, I really want to make this. I only have active dry yeast- can I use that instead of instant? Also, how much time do you knead the dough for when you put in the butter?
I did this for the first time and it was so dry and hard but then I made another one, I added and egg and more butter and I’m telling you guys, it tastes so much better!
Thanks for the recipe, just tried it today :) just a few things I wanted to mention that I've noticed while preparing the dough: it would've been good to mention that the milk for the dough should be room temperature as the yeast develops best this way and in my opinion the dough was waaay too sticky, even more so after I added the butter. So I added about 15g more flour :) I also think the butter can be added straight into the batter and not later too as it's all a sticky mess and really tedious to form otherwise🙈😅
Estoy ahora haciendo su receta. He usado harina de 10‰ de proteína. La harina que usted usa tiene un 10% de proteínas? O tiene menos o más? Gracias. Es muy importante la harina que use.
@@Apronyoutube muchísimas gracias. Ahora me saldrán mejores y más sabrosos Le agradezco su respuesta. Lo anotare en mi recetario donde tengo escrita su receta.
i don't think u can use all purpose flour when it comes to make bread as it has low protein than bread flour so it will not be strong enough to hold it so i suggest use the bread flour one
I believe for the custard, any temp is ok as long as it's not boiling, that would cook the egg immediately. But for the bread try using luke warm as much as possible and just as said before adjust based on the temp of the surroundings because yeasts needs a specific temperature to live. Too hot and they'll die, too cold and they won't work ( this are all based on the teachings they told me and I was too lazy to research so correct me if I'm wrong 😅)
I love these Japanese, Korean videos. No background music, no information about self, no chattering … only content and important information !!
True.
Yes, I completely agree, if I am trying to learn a recipe and new techniques I really don't want the distraction of horrible music.
lmao this is chinese.
Indeed.👍😍
Check the characters, it's Chinese
RECIPE (for anyone like me who is bad at following videos)
- custard cream -
1. separate egg yolks. mix egg yolks and caster sugar until combined.
2. add fresh milk and mix until combined.
3. add plain flour and mix until combined.
4. pour mixture into a saucepan to heat. cook on low heat until the custard becomes creamy. add vanilla extract and stir in.
5. put creamy custard in a piping bag for later.
- dough -
1. mix bread flour, caster sugar, salt, and instant yeast together.
2. add fresh milk and mix together with dry ingredients until it forms a dough.
3. knead with hands for about 5 minutes.
4. add unsalted butter (softened) to the dough and incorporate through kneading for about 5 minutes.
5. leave dough to rise for 1 hour at room temperature.
6. after 1 hour, deflate the gas + knead a little. divide the dough into 6 equal parts.
7. take 1 portion of dough and roll it into a circle. do this for each portion, then let the dough rest for 15 minutes.
8. after 15 minutes, flatten the pieces of dough out and put them on a baking tray.
9. use a floured object (like the bottom of a small jug) on it to indent the centre of the flattened dough, so that there is a place in the for the custard.
10. pipe in the custard that you made earlier into the indent that you just made.
11. let rise for 1 hour at room temperature.
12. after 1 hour, preheat oven to 180 degrees celcius/350 degrees fahrenheit.
13. brush fresh milk over the top of the pastries (not on the custard).
14. bake for 15-17 minutes. enjoy!
asmrARA she put 150g of bread flour but the equivalent to cups is just 1 cup not
1 1/3cups is she trying to mess it up?
Michelle Isabelo I think cups are different in every country so I’m not sure 😭 I use grams
You are such a darling!
Very kind. I appreciate it a lot.
TKS a lot.
Custard is not my thing but i wanted to try this recipe for my mom because she loves custard buns and wow i didn't expected it to turn out so amazing! After i baked them the custard doesn't taste very eggy. The buns are soft, we really loved them! Thank you Apron again! 🧡
Made these custard cream buns this morning.
It's yummy.
Thanks Apron.
All your recipes and videos are so clear and easy to follow.
I made it today. I used oat milk and bread dough machine. It came out very good. The bread tasted like the bread in the buns from Chinatown. Thanks for this recipe. It's a winner.
Can you tell me step by step how to made it on bread maker?
I tried these tday . It turned out delicious with the perfect amount of sweetness 😋. Ma parents loved it. Thank you for this recipe. Instead of bread flour I used plain flour and I added 1 1/2 tsp wheat flour and removed same amount of plain flour😊
I've tried it today n it came out really good. My whole family love it. Thnks apron for a good recipe tutorial. GOD bless u always 🙏🙏🙏
Hai, may I know what type of flour did u use? High protein or low protein or maybe all purpose flour?
@@evelynprisilla675 Hai Evelyn, I used all purpose flour.
Gostei muito: Receita em portugues.
- creme de creme -
1. Gemas de ovos separadas. misture as gemas e o açúcar refinado.
2. Adicione o leite fresco e misture até combinado.
3. Adicione a farinha e misture bem.
4. Despeje a mistura em uma panela. Cozinhe em fogo baixo até o creme ficar cremoso. Adicione o extrato de baunilha e misture.
5. Coloque o creme cremoso em um saco de confeitar para mais tarde.
- Massa -
1. Misture a farinha de pão, o açúcar refinado, o sal e o fermento.
2. Adicione o leite fresco e misture com os ingredientes secos até formar uma massa.
3. Amasse com as mãos por cerca de 5 minutos.
4. Adicione manteiga sem sal (amolecida) à massa e incorpore. Amassar por cerca de 5 minutos.
5. Deixe a massa crescer por 1 hora em temperatura ambiente.
6. Após 1 hora, esvazie o gás, amasse um pouco, divida a massa em 6 partes iguais.
7. Pegue uma porção de massa e enrole em um círculo. Faça isso para cada porção e deixe a massa descansar por 15 minutos.
8. Depois de 15 minutos, alise os pedaços de massa e coloque-os em uma assadeira.
9. Use um objeto enfarinhado (como o fundo de um jarro pequeno) para recuar o centro da massa achatada, de modo que haja uma cavidade para o creme.
10. Coloque o creme que você fez anteriormente na cavidade que você acabou de fazer.
11. Deixe crescer por 1 hora em temperatura ambiente.
12. Após 1 hora, pré-aqueça o forno a 180 graus.
13. Pincele o leite fresco por cima dos doces (não no creme).
14. Leve ao forno por 15-17 minutos. E desfrutar!
Obrigada 😊
I just made them. They came out looking exactly like the ones in the video. The custard tasted amazing and the buns were very soft. They had the perfect sweetness as well.
They taste the best when eaten warm!
Incredible & unusual shape. I’ve looked at 50+ recipes to use egg yolks. I never expected to find one that looked so nice & let’s me use the egg yolks THEN I CAN make a beautiful bun as well. I am definitely SAVING this recipe. Many Thanks 🙏🏼
Can I use whole milk or evaporated instead of fresh milk? Will it have the same results?😊
Update: Used whole milk and it turned out delicious. Great recipe!
السلام عليكم...Hi
المقادير بالعربية:
صفار بيض
3 ملعقة سكر ناعم
3 ملعقة طحين
140 مل حليب
ملعقة فانيلا
👈العجين:
كوب وثلث كوب طحين
ملعقة خميرة الخبز
كوب حليب
ملعقة سكر ناعم
ملعقة ملح
ملعقة زبدة غير مملحة
درجة الحرارة 180
المدة 15 أو 17 دقيقة
شكرا للجميع...thank you
العجين ناقصة الزبدة.
شكراعلى الترجمة 👍🏻
شكرا حبيبتي
شكرا
جزاك الله خيرًااا
Some will probably ask why caster sugar? Answer? Simple.. cuz it dissolves easier than regular granulated sugar. Powdered sugar (confectioners' sugar) should be fine BUT gotta grind your own adjusting amount for proper results cuz manufacturers add cornstarch to prevent caking and clumping.
Yeah. This is the first time I could make a bread that eatable. Thank you for your recipe and instruction.
Your measurement of the ingredients so accurate when I tried to make one from your recipes turned out great and yummy!💖
Can we use normal flour instead of bread flour
spices of life from what I read below on a comment, they said yes
Wonderful recipe once I figured out my conversions~ First try was dense and hard YIKES! I am in the USA and 150g is not 1 1/3 cups - its actually closer to 2/3. (Hence why my first try was so dense and not at all sticky!) The measurements below worked great for me
USA Measurements:
卡仕達 CUSTARD CREAM
蛋黃 egg yolk 2
细砂糖 caster sugar 25g / 2 Tbsp
鮮奶 fresh milk 140ml
中筋面粉 plain flour 25g / 2 Tbsp
香草精 vanilla extract 1 tsp
麵糰 DOUGH
高筋面粉 bread flour 150g / 2/3cup (with a little extra on hand for stickiness - approx 1/4 cup)
细砂糖 caster sugar 15g / 1 Tbsp
鹽 salt 1/4 tsp
即溶酵母 instant yeast 2g / 1/2 tsp
鮮奶 fresh milk 100ml
無鹽奶油 unsalted butter 15g / 1Tbsp
5:12 I just realized that I over did it. I STRETCH THE DOUGH FOR HALF AN HOUR! ! !
my wrists are so sore...😫
Actually is great to strech it a lot if you are making bread
So what happen?
@@dewiriani6047 if u over knead it goes back to being a wet dough
best to knead until it looks smooth
u can also do a window pan test, but off a piece and strecht it out, if u can stretch it without tearing and it is a tiny bit see through the bread is kneaded
@@twilightprince8190 ok. thanks
OMG, I made these today and they were absolutely fantastic! This custard was delicious as well as a dough that surrounded it. Highly recommended to try!
好吃~ 試作成功……😋 有中文字幕超棒~
Baru nemu ni channel kaka,mudah semua yang kaka buat.dan penjelasannya di video dan di keterangannya juga pakai bahasa indonesia....sungguh ini yang membuat aku suka hehehehe
I already made this recipe.. it's not disappointing.. yummy,i use this recipe for donuts too.. tq APRON 😗
@@Hellofutureme45 I am making the recipe right now and so far it is not working out. I had to make the custard twice, the first one was super eggy and tasted of flour and the texture was clumpy. The second try I put the egg and milk mixture through a strainer before adding the flour and then strained the whole mixture again before putting it on the stove to cook. It still tastes the same just with a better texture. The dough is runny and I am not able to figure out where I went out as I followed the steps per grams and mls.
@@Hellofutureme45 I did .. but I will attempt making it again. It tasted nice, but it didn't look like it does in the video and the "bread" should be fluffier. I think it is worth giving it another go
When you are in quarantine all the things you see in UA-cam about food makes you want to do it all
Finally found a recipe without a need to use custard powder👍👍👍👍
Complimenti 🎉 davvero spettacolari 🤩😋😋😋👏👏👏👏e un grazie 🤩 infinito per la traduzione in italiano 🤗le vostre ricette sono davvero OTTIME !👍👏👏🎉
Как всё красиво преподносится. без лишней суеты очень нравится смотреть за руками!
One of other things I like about 'Apron' is she always furnish her recipes with manual measurements such as cups and spoons ...Fuh ! Iuv you Apron ..
I use grams and cook by weight...I’m from the U.K.. But I just love the cooks who think of everybody and give us all the chance to cook their recipes. So frustrating to click on a tutorial and see that the recipe is in a format I don’t use. This woman is just great. Pleasure to watch her tutorials.
Hi apron, love your recipes. Do I need to store this buns in the fridge or is it ok at room temp?
Chinese recipes are the BEST!! Never fails
I made them by an air fryer and it was successful. Bake in 150-155 degree in 10-11 mins. Let's try if u have no ovens
How about rice cooker, is it possible?
Yummy
So delicious👌👌👌
Thnk u for giving d measurements in spoon n cups most of us don’t have scale, great program👍
Can i use a normal flour? Not a bread flour.
I love all the works of Apron. Good job.
شيف رائع ووصفاتك رائعه اشكر جهودك واتمنى لك الصحه ومزيد من التوفيق والنجاح بارك الله بك
These look sooo good! I would mix the egg yolks, milk, etc. directly in the saucepan and avoid washing a bowl!
I've never made my custard this way though I use the same ingredients. I mix all but the egg yolks in and heat until thickens. I then very slowly drizzle it into the egg yolks while whisking rapidly. If I remember right it is called tempering so the yolk doesn't become cooked. Then return to heat and let thicken again and add the vanilla extract. I'm with you though that if making their way why not simply do it in the pot?
With any custard cream, I highly recommend vanilla paste. More costly but so worth it!
I made this custard cream buns just right now. It turned soooo good very soft and delicious 😋This is my 2nd recipe I learned from you Apron. Thank you so much for sharing. 😊🙏God bless.
Looks yummy. Don t you cover the buns after you add the cream?
Greetings ✋✋✋!
Wow, looks yummy,
I think I should try this,
Big like, thanks for sharing,
Keep safe & stay connected!
Cool recipe! Havent seen anything like this before. Seems simple enough to make. Thankyou for showing us how it turned out at the end.
Made these today and they were lovely. Thank you for the perfect recipe.😍😍😍
Yummy ,can I use custard powder to make the cream as I want eggless
Awesome stuff. Try mixing cocoa powder with custard to get delicious chocolate cream 😋
Good point! Also chocolate double cream might do 😀
Made these today, came out delicious 😋 I added a bit of blueberry jam on top, which I thought was a nice addition
They look incredibly gorgeous, it's a perfect recipe, as usual, congratulations.
Waa very nice testy
Thanks for the receipt and I had tried it out but the bun is a bit hard, not soft enough, may I request for the reason, thank you very much!
Looks so yummy Must try.Tqsm for yr recipe.👍🤩
These videos are so satisfying, I’m relaxed lol. Finished product, lovely
Me podría decir que marca de levadura instantánea utiliza? Gracias
Wow, I really want to make this. I only have active dry yeast- can I use that instead of instant? Also, how much time do you knead the dough for when you put in the butter?
Hi, can be instead of active dry yeast. about 10 minutes knead the dough for after adding the butter
i love your recipe, Please share without egg recipe also
Oh wow this is like my ultimate pastry, love custard so much thank you apron
Thank for sharing recipe....full waching....I love it.👍
Hi, if I would like to make more of it, do I double all the ingredients ?
Nhìn thấy là thèm ! Bánh đẹp và hấp dẫn . cảm ơn bạn đã chia sẻ .
Made these last night- they were delicious!
I did this for the first time and it was so dry and hard but then I made another one, I added and egg and more butter and I’m telling you guys, it tastes so much better!
Hi, yes, each of the flour to absorb moisture are different, can try to adjust the liquid
Tried this recipe yesterday and it turned out sooooo good. Thank you! :D
Can't we make custard cream from vanilla custard powder..🤔
If you wanted to stuff the buns, would it cook at the same temp for the same time?
Beutiful custard bun look delicious 😊💕
Tô fazendo agora, vamos ver no que vai dar.
Edit: Deu tudo certo, mas eu não gostei do creme (gosto meu) E o pão ficou muito bom, bem macio.
Stunning!!!😍😍
Can we use powdered custard instead of home made custard??
Thanks
I love how you shaped these. Nothing fancy needed....simple and lovely, they look delicious ! Perfect with a hot beverage tfs 💗
Fantastic recipe chef 👍👌🌻. Thank you for your effort 😎
Thanks for the recipe, just tried it today :) just a few things I wanted to mention that I've noticed while preparing the dough: it would've been good to mention that the milk for the dough should be room temperature as the yeast develops best this way and in my opinion the dough was waaay too sticky, even more so after I added the butter. So I added about 15g more flour :) I also think the butter can be added straight into the batter and not later too as it's all a sticky mess and really tedious to form otherwise🙈😅
Hi, when baking it's always good to have the butter and other ingredients at room temperature.
Is it okay if i use granulated sugar instead of castor sugar?
Wow these are absolutely fabulous, I would love to make them one day 😍😍😍
Hurry up!! Great recipe.
Wow good sharing 👌
This looks so good plus the dough looks so cute! I will try this tomorrow! I will let you know
How'd it go? 🥰😋
Its been 11 months now, how it went?
@@artisticpawsmeow hahaha i actually havent tried it though..sorry but i did bake during the lockdown. Thanks for reminding me
@@niaonthego3442 will love hearing about the results ! Bless you.
شكرا جدا لقد أحببت عمل المجنات الان بفضل عملك الجيد البسيط الذيذ
شكرا من كل قلبي
I like the music in the background, and Thank you so much for adding American measurements!!! 👏👍💗
I love your recipe, and also testy too thank you for sharing with us
I used Saf instant yeast red and I failed making it. And also I don’t know how to knead. Can you give me a no knead version of this recipe?
Hi, you can try to put the yeast into the warm milk for 10 minutes and then knead the dough together with other ingredients.
may moe OR you can also use stand mixer, Kitchenaid with the dough hook.
Estoy ahora haciendo su receta. He usado harina de 10‰ de proteína. La harina que usted usa tiene un 10% de proteínas? O tiene menos o más? Gracias. Es muy importante la harina que use.
Hi, the protein content of bread flour i use is about 12-13%
@@Apronyoutube muchísimas gracias. Ahora me saldrán mejores y más sabrosos
Le agradezco su respuesta. Lo anotare en mi recetario donde tengo escrita su receta.
Been looking for this bun recipe for so long. Gonna try this very soon InsyaAllah. Thank you for sharing
Rất Cảm ơn Bạn đã chia sẻ công thức rất dể hiểu
insha'Allah*
i tried to make this today. the bread is soft, but i think i need to put more sugar both in bread and custard. it tasteless. thank you for the recipe
Wow, beautiful, can the dough mix by machine? Thanks you
Hi, yes sure
u'r question answered mine . TKS.
how to make custard cream with custard powder? because i have 1 can of it.. & i wanna try this recipe
Hi,
Can i use liquid coconut oil instead of butter? And all purpose flour for the dough?
THank you
i don't think u can use all purpose flour when it comes to make bread as it has low protein than bread flour so it will not be strong enough to hold it so i suggest use the bread flour one
@@Ahrisacchi thank you
Coconut oil in liquid form would change the results, somewhat. You can use AP flour, but don't expect the same results. It might not. Be as soft
Looks delicious
Will try it 👍
Quick Question: Does the milk need to be room temp or cold straight out of the fridge is ok?
Hi, the milk is room temperature, if you are in a cold weather, the milk can be warm before using
If you live in a hot country like I do, straight out of the fridge is okay
I believe for the custard, any temp is ok as long as it's not boiling, that would cook the egg immediately. But for the bread try using luke warm as much as possible and just as said before adjust based on the temp of the surroundings because yeasts needs a specific temperature to live. Too hot and they'll die, too cold and they won't work ( this are all based on the teachings they told me and I was too lazy to research so correct me if I'm wrong 😅)
@@putingtigre5333 thanks!
Lượng nhân như trong clip là làm được bao nhiêu cái bánh vậy ạ?
Thanks to the lockdown I have plenty of time to bake and explore recipes ❤
Yes, agreed.
They look just delicious. Love how soft the dough turned out.👍
Can I use all purpose flour instead of bread flour? I'm in quarantine rn, and I only have the all purpose flour on hand
Hi,can be instead of all purpose flour
bisa ganti tepung terigu ke tepung maizena ga untuk pastry creamnya
It's beautiful and delicious. Love Custard! Thanks for sharing. Big Love.❤
U r awesome..i Love so much the way u bake and cook.. Hats off from india 🇮🇳
Hi Apron, can i replace fresh milk with coconut milk instead?
Hi, yes can might try
Can I shallow fry the buns before filling up the custard? Once frying them can I inject the custard fillings? Will both taste same ?
Hi, good suggestion, can might try
@@Apronyoutube Thanks 😀
Oh my!! Apron dear, you are a kitchen queen. 🥰⚘
Loved your idea and but will make it with meat. 🤗
I just love all of your recipes for ease of making and less carbs and fats than a lot of other recipes.
5:53 the most satisfying part
Nice and good,but what is caster sugar?
Saludos desde Monterrey México de favor me podrías mandar la receta en español te lo voy agradecer Gracias 👍
Hi, the translated recipe is indicated in the description box below the video
Try this buns with cream cheese ,sugar ,egg and vanilla, so good, 😋
Hi, can I use plan flour to replace the cake flour, thanks.
Hi, yes sure
請問內餡除了布丁外還可以加其他材料嗎？如改加入液體再入爐焗可以嗎？