Chinese Steamed Custard Buns (Plain/AP flour)| 奶黄包(发酵一次的方法）
Вставка
- Опубліковано 20 сер 2024
- Chinese Steamed Custard Buns with 1 time proof method produces more soft and fluffy buns and the custard bun's skin surface is smoother. I also mix a few flours to get a soft dough texture. In this steam custard bun recipe, I used superfine flour. But you can use plain/all purpose flour. If possilbe, try to use superfine flour as it give a softer and finer texture.
I normally use Hong Kong flour to make custard buns but based on feedback from the comments in my other video • Chinese Steam Custard ... , it may not be easily available. So I tried to come out with a method that is suitable for plain flour/all purpose flour and cake flour. I finally perfected it and can't wait to share it with all of you. Serve warm.
If you have watched the other custard bun recipe • Chinese Steam Custard ... , you can skip the recipe for custard filling (click here 1:18)
The baozi dough for this custard bun recipe is tender, soft and fluffy. The custard is made mainly from egg yolks and milk and is very creamy after you steam it. I have previously shared another steamed custard bun recipe that uses Hong Kong flour. Those buns are also soft and fluffy, similar to restaurant like custard buns. See link • Chinese Steam Custard ...
Chinese Steam Custard Buns are Dim Sum favourites! You can find it in almost all Chinese Restaurants that serve Dim Sum. They are also called "Nai Wong Bao 奶黄包 ”. These steamed buns are different from "Liu Sha Bao 流沙包 ” . "Liu Sha Bao" also known as custard buns are made from duck eggs.
❤ If you like my video, please give my video a thumbs up 👍 , share my video or subscribe to my channel. Any support is much appreciated! 如果喜欢我的视频， 请记得点赞并订阅我的频道哦！
/ @ruyiasianrecipes
❤ If you have tried my recipe, do leave a comment below! Would definitely love to hear from you!
❤ Other recipes you might like:
Steam Crème Caramel Custard Pudding | 蒸焦糖布丁:
• Steam Caramel Custard ...
Soft and Fluffy Chinese Steamed Matcha Custard Bun (Hong Kong Flour) | 抹茶奶黄包： • Chinese Steamed Matcha...
Mushroom Vegetable Chinese Steamed Bun "Soft & Fluffy" | 冬菇菜包 : • Mushroom Vegetable Chi...
These Restaurant Style Chinese Steam Custard Buns are so Soft and Fluffy | Nai Wong Bao | 奶黄包: • Chinese Steam Custard ...
Easy, Soft and Moist Steam Pumpkin Cake | 南瓜蛋糕: • Steamed Pumpkin Cake |...
❤ Ingredients:
Custard Filling:
3 egg yolks, room temperature 蛋黄, 室温度 3个
150 ml (1/2 cup + 1-1/2 tablespoon milk) 牛奶 150毫升 1/2杯 + 1-1/2汤匙
75 grams caster sugar (1/3 cup +1/2 tablespoon ) 细沙糖 75克 1/3杯 + 1/2汤匙
20 grams (3 tablespoon) cake flour 低筋面粉 20克 3汤匙 (Shopee Link: shope.ee/4pdST...)
50 grams (1/4 cup) salted butter 咸黄油 50克 1/4杯 (butter has to be salted, if not the butter will separate from the custard)
Dough:
160 grams (1-1/4 cup ) superfine flour/plain flour/all purpose flour 细腻中筋面粉/中筋面粉 160克 （1-1/4杯）(Shopee Link: shope.ee/4pdST...)
40 grams (1/4 cup + 1-1/2 tablespoon) cake flour 低筋面粉 40克 （1/4杯 + 1-1/2 汤匙）(Shopee Link: shope.ee/4pdST...)
30 grams (1/4 cup) wheat starch 澄粉 30克 （1/4杯）(Shopee Link: shope.ee/AUHpC...)
45 grams (1/3 cup + 1 teaspoon) icing sugar 糖粉 45克 （1/3杯 + 1茶匙）(Shopee Link: shope.ee/6pOXk...)
1/2 teaspoon baking powder 泡打粉 1/2茶匙 (Shopee Link: shope.ee/5KZj3...)
3/4 teaspoon yeast (instant) 速溶酵母 3/4茶匙 (Shopee Link: shope.ee/5zpPr...)
130 ml (1/2 cup + 1 teaspoon) water (room temperature) 水，室温度 130毫升 （1/2杯 + 1茶匙）
30 ml (2 tablespoon) vegetable oil 菜油 30毫升 （2汤匙）
🍀 Buy Steam Basket Here (affiliate):
Amazon (12 inch bamboo steamer) amzn.to/3TWDfzm
Lazada (30cm bamboo steamer) s.lazada.com.m...
🍀 ALWAYS IN MY KITCHEN (affiliate):
KitchenAid Artisan 4.8L Tilt-Head Stand Mixer:
s.lazada.com.m...
amzn.to/4a4Vjxc
Favourite Kitchen Scale:
s.lazada.com.m...
amzn.to/3BRBWZx
Disclaimer:
Some of the links are affiliate links and I receive a small commission with each sale at no extra cost to you. The products in the links serve as a guide or a substitute to the products used in the video and I personally may not have bought from these sellers. Thanks so much for the support.
Follow me:
Subscribe to UA-cam Channel: / @ruyiasianrecipes
Website: ruyiasianrecip...
Facebook page: / ruyiasianrecipes
Instagram: / ruyiasianrecipes
Tiktok: / ruyiasianrecipes
Pinterest: / ruyiasianrecipes
#ruyiasianrecipes #steambun #baozi
Thank you for this recipe! I made it with kaya and oh my it's so so soft even after the bao is cold!!!
This is my one and only recipe to go to next time I am making bao🤤
Thank you very much for trying and letting me know how much you love my recipe!!! 🥰
I made this today. Its was so good. But I proof for one hour plus because it didn't seem to 'grow'. I already ate two buns. Thank you for this recipe.😋😋
Thanks for trying ! Yup different flour need longer time to proof ☺️😘
If you can buy Hong Kong flour you might want to try my other custard bun recipe using Hong Kong flour. The dough is really similar to the bao you get outside. Thanks for much for your support again! 😁
@@ruyiasianrecipes Yup, going to try using Hong Kong flour, Thank you. Need to practice on the dough shaping. Not as round as yours. 😁
@@sygduh7 goodie 😊！ I find that using butter that doesn’t melt easily at room temperature helps keep the shape of the custard filling. If the filling is more firm, the bun will be taller and rounder.
@@ruyiasianrecipes I see. Thank you for the tips.🤗
Hi everyone, please let me know in the comments below any steam buns you would like me to share! 大家好，在下面的评论给我分享您喜欢的包子吧！我会努力去研究跟你们分享做的方法 😊
Kaya buns thanks
Ok will do 😊
菠萝包可以吗？没有菠萝的，形状就给它起了名字。😁😁
@@jiayi.yiyisz 哦那个菠萝包！是很高难度的 😁 应为包子很软。我试试吧。成功了就给你分享吧 😊
Hi! Could you do char siu buns? Thanks!
OMG best pao recipe ever! I have no cake flour so I replaced it with corn starch. Works great! Just 1 time proofing but the bao is soft.. has smooth surface and even has the "skin" that can be peeled.. amazing... thankyou so much!
Oh thank u thank u ☺️ thanks for trying my recipe and really happy it turned out very well 😃
Just made some now! I can't buy cake flour here so added 40g AP flour and removed two tsp. Swapped wheat starch for cornflour then added 2 tsp extra of cornflour. Turned out great! Next time, I'll need to reduce the sugar in the custard.
Wow 🤩 sounds like you are very experienced in making steam buns! Super happy it turned out well ☺️ thanks for trying my recipe and sharing your experience 😊
@@ruyiasianrecipes it's all due to your guidance 😉thank you for the recipe 😘
@@yln4375 happy to help ! But it’s not easy to make steam buns right the first time moreover you made some changes to the ingredients ☺️ do try my other steam bun recipes. Those with Hong Kong flour are very similar to dim sum restaurant steam buns
@@ruyiasianrecipes 100% will try your other recipes!
Thank you very much ! Looking forward to your feedback 😊
I had this alot for breakfast when I was at Uni in China. Thanku for this recipe been looking for one for awhile.
Really happy you found it! Do try it very delicious 😋
Thank you for your prompt reply. Looking forward for your new recipes. Thank you.
Sometimes I get notified early 😅 thank you very much for supporting me and for the encouragement 😊
Oh My God! I made these today and they turned out amazing. The baos are slightly sweet and complements perfectly with the custard. This is my first time making this and it wouldn't have been possible without your foolproof recipe. Thanks for sharing this. Please share more such recipes. If I have to suggest, I would say Din Tai Fung's chocolate Xiao Long Baos please. Also, what variations can I make to the custard to turn up the game? For others trying this, I used cornstarch in place of wheatstarch and they turned out just like in the restaurants. In my case however I ate some custard in the name of tasting it so I ended up with more bun to custard ratio.
Hi so honored that you like my recipe a lot 😊😆 my first feedback and definitely made my day ! I have another matcha custard bun you can add some matcha powder and the buns taste really good . I have not tried Din Tai Fung’s chocolate xiao long bao but will do when I have the chance. Again thanks for your support and taking the time to write your comments 😊🥰
@@ruyiasianrecipes That sounds yum! I shall try that
Manikant Kapuganti thanks very much . You can have a look at my matcha steam buns recipe on how to make the custard. 😁
looks appetizing n delicious. the pau skin looks silky smooth will give it a try
Oh thank you very much 😁 let me know how it goes 🥰
You are so good at making buns! They look lovely!!❤
Haha no la! It took me many tries to get the flour combination and method. Thank you so much for your support 😊! Do try it la 😉😘
I made this yesterday and it was so gooooood! Now it became one of my comfort food🥰 Best served while it is warm❤️ Thank you Ruyi for this fail proof recipe🙋
Hello 👋 thanks so much for trying my recipe ☺️ very happy 😃 you really enjoyed it. Thanks for taking the time to leave a comment as well
Ruyi老师， 下午好😊，自从找对了老师您和食谱，可忙坏我了。由于疫情期间，家人的要求！ 一三五要吃面包，二四六要Ruyi老师的包子。今天做的奶皇包子真是真是棒棒的不得了，超级好吃。 没浪费过材料和时间，真是万分感谢！👍🙏🙏
听起来，真的很忙哦！你的家人真的很幸福，有你来做真么多面包和包子！很开心听到你做的奶黄包很成功！很感恩有你的支持 😁😊
OMG it looks so good it’s my 2nd time making custard (last time different recipe)😂❤❤❤❤ hope it’s good 🎉
Thank you ! Hope it goes well ☺️
Tq for share recipe in English and good explaination in choosing type of prefect flour for bao. 😍
Hi happy to help ! Hope you have the time to try this recipe ☺️
@@ruyiasianrecipes 👍😍
Thanks for the recipe, all the buns look really nice and fluffy! Appreciate if you could make a 流沙包 version
Hi there , yes will come out with 流沙包 version as soon as possible ☺️ thanks for your support 😁
This recipe is quickly becoming a family favourite! So delicious! 😊♥️
Yay 😁! Thanks for trying my recipe! Happy that your family enjoys it very much 🥰
@@ruyiasianrecipes I saw your first version and knew that I had to try it out. After my trip to China a few years ago, I've wanted to be able to make steamed custard buns myself. Luckily this version is much more accessable in Australia 😍 谢谢你！
@@lexiesharples5148 oh yeah the first one need Hong Kong flour . Mostly available in Malaysia or Singapore. Had quite a lot of request for plain flour so I came up with this version. Love Australia! Studied there 😁 不用谢！
@@ruyiasianrecipes What a coincidence! I studied in China 😁👍
@@lexiesharples5148 good to learn new culture 😄 your mandarin must be very good
That looks good 👍👏
Thank you very much ! Do try it when you have the time 😊
This is so easy to follow and make! My first batch was very successful, fluffy and tasty. Will be making more for CNY 😊
Oh great 👍! So happy it turned out really well . Happy Chinese New Year 🎊 🐮 !
I love it, I had made it, it taste so yummy! Thank you!
So happy that you liked it very much! Thanks for trying my recipe ☺️
Can’t wait to try the recipe! Thanks!!
Oh great please do and let me know how it goes 😊
Wow 🤩 looks really delicious 😋
Thank you very much 😊
BEAUTIFUL!!!👏💖👏
Thank you 😊
在外國住的我，真的很難買到香港面粉，只有用中筋麵粉做了。疫情好些時，返香港看可否買到香港面粉，在香港再試做。謝謝你的分享🙏
是的，真的很难买到，这个包子使用中筋面粉，试试吧！
@@ruyiasianrecipes 好的，謝謝老師❤️
i think i need more practice for assembling the custard into the pao but still tasted good! especially the custard :) i spread some extra on banana cake and it was very yummy :) thank you for the recipe
Oh yeah definitely not easy to fit the custard into the pao 😅 the first few times I made it also I was super clumsy. Happy you enjoyed it 😁
我做了。这馅太好吃。我根据自个儿的口味减糖了。
真的很高兴哦！谢谢你的支持 ☺️
I’ve just tried doing today. It was perfect! Thank you for sharing a nice recipe.
Thanks so much for trying my recipe! Happy that it turned out well. And thanks for taking the time to comments, really appreciate your time ☺️
You good at cooking😘
Oh thanks for the lovely compliments...I actually practice quite a few times 😅
I 'm 11 and you.
Oh I’m much older 😅
@@ruyiasianrecipes older ? How old are you?
Great video for this recipe.
I don't know who would downvoted this useful video tho.
Btw could I use a regular sugar instead icing sugar?
Hi thanks for your lovely comments ☺️ yeah sure can use regular sugar. Icing sugar makes it a touch softer 😊
Adonan roti bakar bandung
☺️
I'm confused about thelooks great! I'm confused about the baking powder I missed it somewhere along the video
Hi the baking powder makes it fluffy
Tried many recipe but yours have the texture that i like. Would like to ask if i change the icing sugar to brown sugar, what possible changes do i need to make? Thank you!
Hi glad that you like it. Brown sugar might be more moist than icing sugar. So maybe might just need slightly more flour.
I am sure you have experimented so many bao dough recipes. Can you point out which one of them yield the best result? Particularly the recipe that fluffy and light, and especially 不粘牙. Could you please share in which video you have managed to get the best bun result? THANK YOU
Hi Eddy, the buns with Hong kong flour is easier to do. Also, more similar to restaurant bao texture. the bao recipes I share 不粘牙. definitely try my custard bun recipe with hong kong flour. This is a video I did long time ago so the music is fast paced if you don't mind but the bao and custard filling is very yummy see link ua-cam.com/video/QbXUGl8IoB8/v-deo.html
@@ruyiasianrecipes Thank you for replying!!! Thanks for the suggestion!
No problem 😉
Bao looks so soft & white. I wanted to make it, but don’t have cake flour. Can I just use all purpose flour 200g instead & wheat flour 30g?
I like to know what is the purpose of using wheat starch. Thank you 🙏
Hello 👋 yup you can but it won’t be as soft. hmm is wheat flour similar to AP flour . Wheat starch is to make it have finer and softer texture.
@@ruyiasianrecipes Sorry I meant wheat starch 30g
Oh ok 👌 yes can
Hi!Can you teach how to make black sesame buns
Ok will try to post asap ☺️
Can I make the buns and then save them overnight to steam in the morning? Do I put them in the fridge, or will they dry out?
Hi there! Yes you can keep in an airtight container and put in the freezer or fridge. It won’t dry out if you put in an airtight container. When you want to eat it you can steam it on preboiled water. Don’t have to thaw. From fridge about 10 minutes , from freezer 15 minutes ☺️
@@ruyiasianrecipes thank you very much!
@@projectanimation7730 happy to help 😁
Hi, I have tried your buns with Hong Kong flour and it’s really very delicious. My family all love it. Thank you for all your steam buns recipes . As for this custard bun, if I added salted egg yolk, will it become 流沙包？
Mummy M oh so thank you so much for trying all my buns with Hong Kong flour. And super happy that your family loves 💕 it. As for salted egg yolk the method for the filling is different though. I will try to come out with the salted egg yolk bun as soon as possible. Cheers and have a good day! 😊
Hi Ruyi, I use this recipe to make red bean bun and it tast so good. My only problem is my dough is not smooth.
When you form a ball try to get a smooth surface. I have another custard recipe using Hong Kong flour. Easier to get smooth surface
@@ruyiasianrecipes thank you. Will try it again
Ok 👌 hope it goes well. If you have any problems just ask
If I don't have salted butter for making the custard, can I add a bit of salt to it because in hand I only have unsalted butter and how much to add. Thank you ❤️
Hi there again ! I’ve not tried adding salt method. Not sure if it’ll firm up by adding salt. If you want to try, probably can add 1/8 teaspoon salt like 1 gram.
@@ruyiasianrecipes Thank you for your reply. I'm planning to make this weekend. Guess I better go and buy salted butter. I have already tried this recipe once. My family asking for it again. 😆 Thanks for this great recipe.
Yeah might be safer hehe 😉 glad that your family enjoy the steam buns
Red bean buns thanks
Hi sure will do. Thanks for your support 😘
Hi I just shared the Red Bean bun recipe, click on link: ua-cam.com/video/5PemUyBkQis/v-deo.html
Hi Ruyi Asian Recipes! Is it possible to use corn starch as a substitute for the wheat starch? I’m currently in lockdown and can’t find any wheat starch in the supermarkets near my home. :(
Hi so sorry to hear that your area is in lockdown. Yup can use cornstarch. If you have a chance to use wheatstarch, definitely recommend that. Maybe try online? 😁 thanks for wanting to try my recipe! 😊
or you do not need to put any starch. Just use plain/all purpose flour and cake flour. Reduce the water to 115-120 ml. hope this helps! 😊
Yes! I’ll try both recommendations and see which one has a better result. Thank you 🙏🏼
So Yeon Kim oh that’s so great 😁. Let me know how it goes ☺️ Wheat starch is also known as tang mien flour. Used to make Chinese prawn dumpling, Har Gow.
Hello . I'm in the US and would like to ask where to buy Hong Kong Flour powder.
Hi I’m not to certain but you can try Chinese grocery stores. It may not be labeled as Hong Kong Flour, can look for bao flour, flour for steam buns etc
Yummy😋😋😋
Thank you very much 😊 do try it when you have the time 😁
@@ruyiasianrecipes oh yes, certainly. Been following, awesome! 👍👍👍
Thanks 😊 let me know how it goes 🥰
Thanks for sharing. If i use mixer, should i put cold water ? Any suggest how many time should i mixed the dough?
Use room temperature water. Also if use mixer, knead low speed for about 10 minutes
When we steam, why do not use preboiled water? I watch the miku bun too, but it steam with preboiled water. What the difference?
For this recipe I use plain flour/all purpose flour. For the miku recipe, I use pao flour. Somehow the effect is different. I find with plain/ all purpose flour the bun skin turn out more smooth if I don’t preboil the water. Hope this helps ☺️
Regarding the recipe for the buns, can I double it to make more? Would all the amounts be doubled, including the yeast?
Hi I’ve not tried doubling the amount but yes the ingredients will be the doubled. As for the process, after kneading might want to keep half the dough in fridge and work on the first batch of 10 buns first. Then work on the next batch. Let me know how it goes ☺️
Do you have a recipe for pineapple bun (Bo Lok Bao)?
hi not at the moment, I'm working on it. Will let you know once I perfect it 😁
Thanks for sharing your recipe. Is it okay to use wheat flour?
Is wheat flour similar to all purpose flour / plain flour ? Should be no problem ☺️
On the packaging it says “Wheat flour for steamed bun”. I wanted to use the flour that you were using but we don’t have them here.
Ok 👌 no problem
I don’t have wheat starch, so will it still work if I substitute with corn starch? Thank you!
Phuoc Nguyen yup should be fine 😊
Ruyi Asian Recipes Thank you, i will try your recipe next time
Thank you very much 😊
Hi, thanks for sharing the wonderful recipe. May i know can i use unsalted butter and add salt myself? Thanks
Hmm I didn’t try. Theoretically it should work.
Hi Ruyi, i would like to try your custard bun recipe soon. Can i use custard powder instead of cake flour for the Custard fillings? If yes, may i know how much is needed. I have some leftover custard powder,I do not want to waste it. Please reply asap, wanted to try your recipe asap. Thank you.
Hello 👋 the cake flour helps thicken the custard filling so that it is easy to shape. I would still add in the cake flour/plain flour if you want more flavour you can also add custard powder. But this custard flavour is quite flavourful already
Hello! I have some custard left, could I freeze it in the freezer and take it out when I am doing the next batch of buns?
Hi ! never tried freezing them. But should be alright. Before you wrap the custard in the dough, place the custard in the fridge so that its not frozen.
cake flour vs all purpose flour? What is the difference?
Hi the all purpose flour give it a springy texture but if I don’t put in the cake flour , the texture is more chewy. So I add in the cake flour to soften the chewy texture. Hope this helps 😊
Hi Ruyi, what:s the different between All purpose flour and the cake flour?
Cake flour has lower protein than all purpose flour. You can substitute cake flour with low protein flour ☺️
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!?!?!?!?
Oh my ! Just to clarify, did you put baking powder or baking soda? Baking soda will make it brown 😅
@@ruyiasianrecipes
AH, YES!
TO WHICH I HAVE BOTH OF THEM!😓THANK YOU FOR CLEARING IT FOR ME!👏💖🤗👍
Hehe 😅 happy to help ☺️
I tried making this recipe and it was so good! Very fluffy and light. I have made your recipe over 10 times but don't have consistent results
I just have a couple of questions:
As instructed i shape the bao into a tall round shape but when I leave it to rest, it falls flat slightly then when I go to steam, it goes completely flat and round. Any idea why?
As for the surface of the bao, sometimes there are holes after I've steamed and left to cool for 10 minutes.
Other times the surface is smooth but there are a few bubbles just underneath the skin that you can see.
I've only managed to produce the perfect bao once - round, tall, smooth, no holes surface so I'm determined to try again and want to get it right every time. Please help :(
A troubleshooting or demystifying bao video would be so helpful!
Hi there thanks for trying my recipe. 10 times is quite a lot 😁 . Steam buns are tricky. As for the first question. There are two main reasons : one is the flour type. In this recipe I use plain/AP flour. The best flour to make steam buns is either Hong Kong (HK) flour or baozi flour. Reason is the buns proof faster for HK and baozi flour. So before the custard filling start to soften too much and collapse at room temperature, the bun dough has already expanded in a rounded taller shape. In other words, the buns will hold its shape better (2) The bun shape is affected by the ability for the custard filling to hold its shape ie how firm is the custard filling. This is mostly affected by the type of butter. I try to use butter that doesn’t soften quickly at room temperature. Another way is to add more flour to get a more firm shape but it will compromise the creaminess of the custard
Second question is more tricky 😅 cos there are quite a few factors :
1) flour used again. This is a major factor. Even with AP/plain flour every brand have different quality. So I usually stick to the brand that gives the best results
2) when rolling into a ball, I think if I recall I repeat like 20 times until the surface is smooth.
3) when using the rolling pin to flatten into a disk . Use the rolling pin gently flatten the dough. I usually turn the dough almost 3 times so that it’s gently and slowly flattened this helps to break up all the air bubbles and the outer layer of the dough skin is smoother
4) when filling the custard, make sure the custard is slowly tightly tucked in.
5) another reason is baking powder. Different brands have different formula, hence different effect. So if you remember the baking powder you used when making those successful buns I will stick to that
Hope this helps
Oh and mine is not perfect all the time 😅 there will be bound to be one or two bad apples 😁
@@ruyiasianrecipes thanks for all the great tips! Hopefully the next batch is perfect 👌 😌
@@Phoenix-iu8gk no problem. Yup Hope it goes well 😁
Thank you for sharing this recipe since all purpose flour is much more common. I will try these out very soon. I have a quick question though, can you freeze these and if so how do you de-thaw them?
Meri oh thank you very much ! Yes can freeze the buns. After steaming the buns let to cook to room temperature. Then place in airtight container try not to stick to each other. When you want to eat, just steam for 15 minutes on preboiled water. Don’t need to thaw 😊
There is water coming out of my mouth
Hehe 😉 yes it’s really yummy 😋
Ok. Since you said super fine flour (aka cake flour) makes buns whiter, can I substitute out APF with cake flour? I want my buns to come out white and not yellow.
Hi I tried cake flour, the dough becomes sticky when kneading and the texture is rough after steaming. You can try pao flour if you want it to be more white. Check out my other recipe using pao/Hong Kong flour
@@ruyiasianrecipes Thank you
@itran888 no problem hope it goes well
May I ask what is the protein % for HK flour. Can I use flour that have 7% protein to make bao. Looking forward for your advice. Thank you.
Hi the Hong Kong flour I’m using had 7.5 % protein. The cake flour I used in this recipe has low protein at 7.5 % You can use this recipe with low protein flour and mix with the plain flour. Hope this is clear. Let me know if you need to clarify anything else thanks
@@ruyiasianrecipes
Thank you for your reply.. you have been giving me a good guidance.
I will try using this flour to make this bao and let you know the outcome.
Thank you for sharing this recipe. You will be my mentor for my baking project.
Happy to help 😁 yes let me know the outcome! I’m also still learning but will definitely love to help. Just give me a shout when you need anything 😊
@@ruyiasianrecipes
I have successfully make the bun. It comes out soft and fluffy when it is still hot. I think the egg yolks i use is not orange enough so it looks pale yellow. The most important part is.. the bao all comes out nice without any burst bun.
Some of the bun didn't comes out as nice as yours. Some of it comes out crinkle (not smooth surface). Mine is quite flat not as tall as yours. Probably my dough is too wet...
May I ask can I use this dough to make char sui bao. What size eggs to use to make the custard.
Thank you so much Ruyi.
@@gigitze hi great that it turned out well. I use a local egg called “kampung egg” the egg yolks are very rich yellow so the custard is very rich yellow colour. For those wrinkly buns, one of the problem could be the middle part of the dough is too thin, so when the dough surface area is thin, the dampness of the filling make it crinkly. To make the buns tall, the softness of the filling affects it. Normally I use butter that doesn’t melt to quickly at room temperature. Then the filling will not be too soft. Yes you can use for char siu bao, see my pork bun recipe. The eggs I use is medium size eggs. Hope this helps 😊
Hi, does it matter if I use a lukewarm water? Thanks
Hi lukewarm or warm is fine. I think below 40 degrees celsius
@@ruyiasianrecipes thank you. I will try to make them today.
Ok great 👍
Hi...i want to try make this bun, but i don't have bamboo steamer😢
Hi you can use any steamer to steam. Just wrap the cover so that the water condensation don’t drip on the steam buns
@@ruyiasianrecipes Hi...Ruyi thank you so much for letting me know, i'll def try this recipe, im happy 😃
@elcihotv no problem 😉
Does wheat starch and corn starch are the same?or they are different?
hi its different. But you can use cornstarch if you do not have wheatstarch
@@ruyiasianrecipes thank u ☺️
No problem hope it goes well ☺️
¡Hi! Can you Make a Pineapple buns Recipe? Its not a bun made out of pineapple, the shape gave that name or in Chinese is 菠萝包. Because I can’t find a good recipe 😅😅
haha for one second I thought which type of pineapple buns. I had this before. the buns are super soft. that's why its very difficult to make. Will experiment and let you know once I get it right yeah 😁😊
Ruyi Asian Recipes sure thanks!! 😊😊
@@jiayi.yiyisz you're welcome
Hello! For the custard filling, is there any other flour I can use besides cake flour?
Yes you can use plain flour/ all purpose flour
@@ruyiasianrecipes okay! I would use the same amount too?
Oh and also! Can I replace wheat starch with corn starch or tapioca flour? And if so, what are the changes needed to be made?
@@ChemRainbowglass yes can replace with cornstarch. Don’t think need to change anything just observe whether the water content is right. Ie if too dry just dap some more water
@@ChemRainbowglass yes same amount of plain flour/ all purpose flour
Hi, can i replace another flour instead of cake flour or all purpose flour for the custard?
Yeah sure all purpose flour is fine. The flour helps to thicken the custard filling so that it’s easy to mould. Hope this helps ☺️
Besides both flour. Can i use others flour? like rice flour or glutinous rice flour. Thank you
@Sok Sovannroth oh misread your previous question. I did not try rice flour and glutinous rice flour. As long as the flour thickens the custard so that you can shape it into a ball for easy wrapping of the bun dough it should be fine. But if you use rice flour or glutinous rice flour the custard texture will be different. Hope this helps! ☺️
@@ruyiasianrecipes i will try it. Thank you so much
Happy to help! Hope it goes well 😊
Hi Ruyi! If I have Tapioca flour can I use that instead of wheat starch? Thanks! Can't wait to make these! Look forward to you reply!
Hi thanks for wanting to try my recipe. I have not tested with tapioca starch. But I think it should also have softening effect. Hope this helps ☺️
Can I substitute the 160gm of AP flour or superfine flour and 40gm cake flour with 200gm of low protein bao flour and 30gm of wheat starch?
As per your Mantou recipe?
Thank you
Hi see my other custard bun recipe ua-cam.com/video/QbXUGl8IoB8/v-deo.html this recipe can substitute with bao flour.
I love custard steamed buns! When I was trying to make the custard it did not become lumpy only thicker, what can I do to solve this problem??
Can probably stir longer when using medium heat. Or sometimes the the egg size is bigger so there is more liquid so it cannot become lumpy but it’s ok should still be fine ☺️ if you want it thicker can add abit more flour
@@ruyiasianrecipes thank you for the reassurance! 😁
Happy to help ☺️ hope it goes well 😁
👍
thank you very much 😁
如果不放澄粉，可否用低或中筋面粉代替？請賜教，謝謝！
你好，如果不用澄粉可以用低筋面粉或玉米淀粉代替
你好，請問這個配方可否用來做壽桃包嗎？期待你的回答，謝謝你。
你好，可以使用我的食谱的材料，但是做法可以看这位大师ua-cam.com/video/TXgapTR0kzo/v-deo.html 如果有其他的问题，随时可以问我吧
Ruyi Asian Recipes 好的👌謝謝你的回覆，我今天想要做給一位朋友的生日🎂希望我能夠做成功，我会同你分享，万分之感激！
没问题, 你真好, 希望能成功吧，等你的好消息！
Ruyi Asian Recipes 你好👋我剛用你的配方跟那位師傅的做法，出來的成果包皮不光滑，我也设有發過头，中火蒸了八分鈡，關火再焗五分，之後我覺得不好看，又再次用那位師傅的配方來做，完全跟進他的做法，也是一樣的包皮不光滑，很失望，你知道是什麼原因造成的表皮不光滑，我的蓋子是用毛巾包住的，不會有水滴進去，或許是這位師傅的做法是很難做的嗎？我下次或許跟著你的做法再次試是否一樣的，多謝🙏你的回覆，万分之感激你。
非常抱歉，根据我的经验，通常是面粉质地的问题。建议使用比较细腻白白的面粉。还有揉面团的时候，建议揉到光滑。用擀面杖按的时候，也是要按到面团光滑。其实要做很光滑的包皮是很高难度的，希望有帮助
Can mix the dough in a stand mixer instead by hands?
yup sure 😊
Ruyi 老師妳好請問我用那個 All purpose flour 為何包皮不雪白，應怎樣使包皮雪白呢？我們這裡沒有Hongkong flour.謝謝你老師。
你好，是的如果使用All purpose flour 包皮就不会雪白的，除非使用漂白的面粉。还是你找到包粉吗？可以根据这个食谱做。我是用HongKong Flour, 但是可以用包粉代替。链接 ua-cam.com/video/QbXUGl8IoB8/v-deo.html
@@ruyiasianrecipes 请问什么是包粉？
包装上会写包粉或baozi flour, bao flour, pau flour
謝謝老師，我試試再找，若沒有可否用麵包粉代替，謝謝。
Hi, Ruyi
Are paus made from pau flour similar to the ones made with HK flour? Appreciate your answer as I am looking for the smoothest, fluffiest paus 😊
Hi HK flour makes slightly softer bun compared to pao flour
Hi HK flour makes slightly softer bun compared to pao flour , hope it goes well ☺️
@@ruyiasianrecipes thank you for your reply. Will definitely try HK flour! ❤
Okies hope it goes well ☺️
Traduzione in italiano grazie
Hi there, thanks for your support 😊
@@ruyiasianrecipes se non metti la traduzione in italiano non posso seguirti
Hi currently I am not able to have translation in Italian. Hope to have it next time
Is it okay to use corn starch instead of wheat starch? cuz i can't find wheat starch...
Hi yes should be fine ☺️
@@ruyiasianrecipes Thxxx!! can't wait to try ur recipe!:)
Ok 👌 hope it goes well ☺️
my custard becomes like hard pudding texture and not like urs.. what did i do wrong? :(
Oh no 🤨 after steaming? It’s pudding texture before steaming ie so that it’s easier to form a ball. But it should be creamy after steaming when warm. A few things might be the problem, when you whisk the egg yolks with sugar, did you whisk until pale colour ? This step helps lighten the custard. You can also try to reduce the cake flour. Hope this helps ☺️
@@ruyiasianrecipes oh it was before steaming, after i took it out of the fridge it became like a hard jelly/pudding texture that broke apart when i tried to form a ball. it was not moldable like yours :(
@@daisy6088 oh I see, if you put in the fridge overnight the texture is like that. No worries there. In my video I only put for 3 hours so it still looks soft and pliable. Just need to gently roll in your palm and it will slowly come together. If it’s a sticky just apply some oil on your palm beforehand
@@ruyiasianrecipes okay i will try it again! thank you so much ruyi ^_^
Happy to help ☺️
I tried this recipe but why is the dough so sticky and wet?
Hi hmm strange… may I know what flour you used thanks
@@ruyiasianrecipes for the all purpose flour I used King Arthur and followed the other ingredients from your recipe. Is 30 oil maybe too much?
If you used all purpose flour it shouldn’t be a problem. Maybe the water absorption rate for your brand is less. Can add slightly more all purpose flour. Then knead until you get a smooth dough. The oil shouldn’t affect it. Unless you used all “cake” flour then the oil will make it sticky
Is it okay if I use corn starch instead of wheat starch, because it isn’t available here rn so can I?
Yeah ok thanks for trying my recipe ☺️
@@ruyiasianrecipes I’m gonna be making it today! So after I’m done I can give you my feedback, I personally think it’ll turn out good since the recipe has been explained so well!
@Syeda Maheen Jahan ok hope it goes well ☺️😅 err might not set expectations too high cos steam buns can be tricky 😅
@@ruyiasianrecipes okay I'll take it slow and follow the recipe step by step thank you for the heads up 😁
Ok 👌 hope it goes well
老师，可以用包粉吗？
你好，如果用包粉可以跟这个食谱 ua-cam.com/video/QbXUGl8IoB8/v-deo.html
Can I fill them with vegetables?
Yes sure ☺️
@@ruyiasianrecipes thank you so much!
you can also follow this recipe. same ingredients but the wrapping and process slightly different. ua-cam.com/video/_3D-XVekjn8/v-deo.html
@@ruyiasianrecipes 谢谢你 I will give it a try
👍
Hola anigo como estas
Hi good thanks
Any substitute for wheat starch?
Hi can substitute with cornstarch. Or don’t need to use any starch just plain flour and cake flour , reduce water to 115-120 ml 😊 hope this helps
Ruyi Asian Recipes thank you very much! 🤗
Hope it turns out well 😁
请问为什么我做的包子会有股酵母味呢？
酸味吗，应该是不会因为发酵一次。通常如果发酵很久会有这样的情况。你平常使用这个酵母粉吗。建议换其它的试试看。
我换了其它牌子的酵母粉，结果还有有酵母味。😥
蒸出来的包子卖相也还很不错，很松软，就是有酵母味🤔
真的很奇怪 😅，如果我想到其它原因我会告诉你。或许你试试用香港水仙面粉的做法，可以看这个食谱 ua-cam.com/video/QbXUGl8IoB8/v-deo.html
很简单做，包子比这个食谱更好吃。如果没有酵母味道就是有可能是面粉的问题。
谢谢😊
黎王包
奶黃包
奶皇包
Nhìn tưởng dể,😢làm khg dể đâu
Ra bánh còn tệ hơn mình đang làm
😅