I tried 2 other recipes before finding this one... and I want to say that this is an amazing video and by far the best recipe. The instructions were super easy to follow, and it turned out soooo good. Thank you for this!
THESE CAME OUT SO GOOD!!!!! i think this is the best bun wrapper recipe i’ve used and will Absolutely be the one i always use from here on out :D the dough stayed so soft and smooth even while kneading it and came out so fluffy and delicious thank you for sharing this recipe and also for sharing so many great tips + pointers
I love this recipe, never seen it made, but certainly have eaten it when I was in southern China, and in good Cantonese Restaurants in the DC area. I think you did an outstanding job in your presentation of this Cantonese steam custard bun recipe. As a old subscriber, let's work together and make 2023 a winning year for both of us you are doing great, and I'm happy for you. Stay connected!
Thanks for the great video and recipe. Looking forward to trying this. Recently had a bun like this at a Chinese restaurant and it was so good! I have been trying to figure out which type of filling it was, because I forget how runny it was and I see there are two different kinds of filling that are used. It tasted very much like egg yolk and sweet, but also had a grainy texture to the filling which I thought was sugar. I think it was this runny one you have made in this video. Good to know they can be steamed after freezing! Also thanks for the salted yolk tutorial video in case I can't find them nearby!
Hi Mandy, thanks for another version of these Steamed Custard Buns. I just wanted to wish you a very Happy New Year in 2023! Stay Warm, Healthy and Happy. Love You! 💜
This was so interesting to see. A dim sum store front recently opened in our neighborhood, and my husband and I have gone there every week. I love the custard buns, the milk custard buns, the pineapple custard buns, and the little egg tarts, which are egg custard in a small, flakey, layered tart crust. Delicious! I am 73 and have too many orthopedic problems to be able to work the dough, so would not be able to make these myself. Thank you, too, for the info re: freezing them. Our house is kept very cool in cold weather, so we have not even refrigerated them; we just leave them out. To reheat, I put one on a paper plate and place that plate on a plastic microwave plate. I add a few drops of water onto the microwave plate, cover it all with a microwave cover, and microwave for about 30+ seconds. The drops of water and the cover create a light steam, and the bun comes out as fresh as day one!
Hi Mandy we love your channel! I am having issues making buns from rice flower..can you please show me how to make buns from rice flour please and thank you 🙏🏼 ❤❤❤
Hi. I’ve really appreciated your channel and was wondering if you could do me favor. My wife needs to avoid salt in her diet but really loves Chinese food. Are there recipes that you can recommend?
instead of salted yolks and unsalted butter - can I use unsalted regular yolks and salted butter? The Asian market is all the way down town for me and my local normal grocery store does not carry unsalted butter, as I live in Denmark where salted butter is the norm :)
Hi Mindy, in Chinese cooking, what's "Chinese Noodle Sauce?" I saw a recipe that's using this ingredient. In US, it'll be very hard to find. Can you made this sauce recipe for us or can I use dark sweet soy sauce as a substitute? Thank you very much😊😊❤❤Oh, by the way, I just bought your frying pan. I finished seasoning. The size is perfect for me. will be using it a lot.👍👍
I follow all of your tips and tricks. After steam I let them rest in the steamer approximately 10 minute then I came out them from steamer. But it's already shrink why you face this problem. Should I wake the flower. Because our flower is very strong
If you’re looking for the “standard,” non-flowing* style, it’s on this channel as “DIM SUM - Steamed Custard Buns Recipe.” “to translate the Cantonese 流沙 (which is used for the steamed custard bun in this video) more closely
Amaaaaaazing It looks so yummy and tempting Well prepared, beautifully presented Big big thumbs up 👍👍 Stay safe and stay connected Greetings from Naz First 🥇, pin 📍
![[SUB] Steamed Custard Buns :: Soft & fluffy :: Easy Recipe](http://i.ytimg.com/vi/Ed_0pLggDvM/mqdefault.jpg)
I tried 2 other recipes before finding this one... and I want to say that this is an amazing video and by far the best recipe. The instructions were super easy to follow, and it turned out soooo good. Thank you for this!
THESE CAME OUT SO GOOD!!!!! i think this is the best bun wrapper recipe i’ve used and will Absolutely be the one i always use from here on out :D
the dough stayed so soft and smooth even while kneading it and came out so fluffy and delicious
thank you for sharing this recipe and also for sharing so many great tips + pointers
My favorite dim sum bun . Thank you for sharing
I love this recipe, never seen it made, but certainly have eaten it when I was in southern China, and in good Cantonese Restaurants in the DC area. I think you did an outstanding job in your presentation of this Cantonese steam custard bun recipe. As a old subscriber, let's work together and make 2023 a winning year for both of us you are doing great, and I'm happy for you. Stay connected!
Thank you so very much again dear Mandy!...Always a great pleasure!
I really learned alot from this video,like gelatin is an very important for a fillings and the dough holes
Wow! can't believe the presentation and details are improving, love it so!
Thanks for the great video and recipe. Looking forward to trying this. Recently had a bun like this at a Chinese restaurant and it was so good! I have been trying to figure out which type of filling it was, because I forget how runny it was and I see there are two different kinds of filling that are used. It tasted very much like egg yolk and sweet, but also had a grainy texture to the filling which I thought was sugar. I think it was this runny one you have made in this video.
Good to know they can be steamed after freezing! Also thanks for the salted yolk tutorial video in case I can't find them nearby!
Hi Mandy, thanks for another version of these Steamed Custard Buns. I just wanted to wish you a very Happy New Year in 2023! Stay Warm, Healthy and Happy. Love You! 💜
Salted yolk pastries is the Cantonese version of American sea salted sweets…but w umami. Totally addictive!! Thanks for recipe! ❤❤❤
That’s my favorite dessert when I have dim sum at the restaurant. Always order extra to take home. 😋 love them.
I love how beautiful your food comes out!
This was so interesting to see. A dim sum store front recently opened in our neighborhood, and my husband and I have gone there every week. I love the custard buns, the milk custard buns, the pineapple custard buns, and the little egg tarts, which are egg custard in a small, flakey, layered tart crust. Delicious! I am 73 and have too many orthopedic problems to be able to work the dough, so would not be able to make these myself. Thank you, too, for the info re: freezing them. Our house is kept very cool in cold weather, so we have not even refrigerated them; we just leave them out. To reheat, I put one on a paper plate and place that plate on a plastic microwave plate. I add a few drops of water onto the microwave plate, cover it all with a microwave cover, and microwave for about 30+ seconds. The drops of water and the cover create a light steam, and the bun comes out as fresh as day one!
Thanks you so much for this recipe! I ate these buns whan I was in Hong-Kong in 2018 and I loved them so so much! Now I can make my own
I've never seen a gooey version before! These look sooooo good!
You are a great and very intelligent cook
Wow. You make it sound so easy. Great video. Will give these a go :)
I want to cry, I love these so much ❤️
I have never used frosen yolks! Thanks for your interesting recipe!
Great show thank you for sharing it. Yummy great job. Have a great day Mandy.
Hi Mandy. Great detailed presentation.👍👍👍👍...Michigan, USA
If you steam them again after freezing them, do you have to wait for them to cool for 10 mins again before opening the lid?
no
@@SoupedUpRecipesis the filling sweet is it a bidder flavor
Thank you so much for sharing this video ❤❤
This is my favourite dimsum to order besides prawn chee cheong fun! Thank you for sharing with us your recipe 👍🏻
Looks so good
Hi Mandy we love your channel! I am having issues making buns from rice flower..can you please show me how to make buns from rice flour please and thank you 🙏🏼 ❤❤❤
Hi i love the gooey custard bun of yours.. I tried to make it but my yolk recipe is little bit wetty.
Thanks for the recipe 👍🏻
I just watched the salted egg yolk video, had me going "holy crap is that a goose egg? That yolk is huge!!"
Then I remembered how small Mandy is 🤣
Hi. I’ve really appreciated your channel and was wondering if you could do me favor. My wife needs to avoid salt in her diet but really loves Chinese food. Are there recipes that you can recommend?
love it 😍
Haiiii....my mentor,about the flour,what flour u use..pao flour,all purpouse flour?
Very good recipes 👋
if I'd like the consistency to be thinner, should I reduce the gelatin or the corn starch or add more milk?
Wow.. looks awesome!🤩
I would love to see your version of the red tortoise cake recipe
instead of salted yolks and unsalted butter - can I use unsalted regular yolks and salted butter? The Asian market is all the way down town for me and my local normal grocery store does not carry unsalted butter, as I live in Denmark where salted butter is the norm :)
Hi Mandy!
Yummy ❤
Hi Mindy, in Chinese cooking, what's "Chinese Noodle Sauce?" I saw a recipe that's using this ingredient. In US, it'll be very hard to find. Can you made this sauce recipe for us or can I use dark sweet soy sauce as a substitute? Thank you very much😊😊❤❤Oh, by the way, I just bought your frying pan. I finished seasoning. The size is perfect for me. will be using it a lot.👍👍
Is the egg yolk used in the video chicken egg or duck eggs? Or maybe I can use all of them?
Ohhh wow i like soooo much
How to make the filling more watery Mandy? Thanks
Looking for wonton soup recipe
Omw to get wonton soup now..for breakfast😀
I believe if you look at her videos or search her videos, you will find what you are looking for.
I found it for you , happy eating
ua-cam.com/video/5-5WAmkqlCQ/v-deo.html
@@garnettspontini1011 Yup, she’s got everything on this channel! I’m still in love with her egg roll recipe!
@skylerknierim8715 right , if im looking for something to make, i go right to this channel.
Can I use a Gluten free Flour for this recipe ??
Me gusta mucho 💜😍🫰🇵🇪💜
I follow all of your tips and tricks. After steam I let them rest in the steamer approximately 10 minute then I came out them from steamer. But it's already shrink why you face this problem. Should I wake the flower. Because our flower is very strong
If you’re looking for the “standard,” non-flowing* style, it’s on this channel as “DIM SUM - Steamed Custard Buns Recipe.”
“to translate the Cantonese 流沙 (which is used for the steamed custard bun in this video) more closely
Will you Merry me???❤ I love your recipes and videos.
This can be yield how many buns?
Where did you get your rolling pin and cutting board?
THANKS,. :)
ביטע שטיצן מיר אויף מיין יאָוטובע קאַנאַל, דאַנקען דיר❤
Amaaaaaazing
It looks so yummy and tempting
Well prepared, beautifully presented
Big big thumbs up 👍👍
Stay safe and stay connected
Greetings from Naz
First 🥇, pin 📍
Thank you! You too!
❤❤❤
😍😍😍😍😍😍
💕
❤️
호빵이다 ㅎㄹ 😊😊😊
I dont have a steamer. But i do have a microwave ..
not bad
Anyone else have problems with picture/sound sync on this?
Yessss I was having a hard time keeping up. Thank you, I just thought it was my adhd 😅
A recipe I will finish life never having made.
Who taught you to cook?
meddl loide
No quick method
PLEASE DO A VIDEO ON BOURBON STREET CHICKEN! I HAVE ASKED TWICE. WILL UNSUBCRIBE IF U DON'T RESPOND. HAVE 50 MILLION FOLLOWERS.
This is not an airport; you don't have to announce your departure.