That's interesting. I haven't found one article that says dough can be kneaded for 40 minutes. Most of them say, 4-10 minutes. Obviously, they don't know? This looks amazing. Thank you for the recipe.
Thank you so much for sharing this recipe and for showing the second far easier method! I live in Las Vegas and the humidity is about 8%. Would you recommend any changes in the recipe due to the weather here? I'm not seeing the same type of rise out of the dough as you show in the video.
Am completely out of bread, rolls, etc. Have been too busy learning to cook in my new wok. Making these TOMORROW. Thank you very much for taking the time to help us become better cooks @MichaelLim By the way, get yourself Vitamin K2 capsules;take 1 daily after eating a full meal (my cardiologist recommended because they help clear arteries).
Learning to cook in a wok can be a lot of fun, and it sounds like you're really making the most of it! I hope you enjoy making the recipe tomorrow, and don't hesitate to let me know how it turns out! Thank you for your advice on taking Vitamin K2 capsules. It's always helpful to receive tips on how to maintain good health. I am taking heart medications every day since my open heart surgery last year, I appreciate any recommendations that can potentially help improve my cardiovascular health. I will definitely discuss the use of Vitamin K2 capsules with my doctor. Thank you again for taking the time to share this information with me!
@@michaellim For information, my nuclear cardiac scan showed zero coronary artery blockages. My late younger, only brother, had 3 heart bypass surgeries and still was left with an over 70% blockage in his left descending coronary artery after the last surgery but couldn’t have any more surgery. Buy those capsules then take them with your doctor’s approval. My new Cantonese wok just arrived from San Francisco so I’ll be busy getting it seasoned. As you know, that’s a huge task.
I tried this recipe..really love ur instructions.. so brief yet cover every important detail..ur dough kneading time helps alot and it's so exact..every bread, buns recipe I have tried of yours is so perfect...result is soft and light..really liked the results..thank you lim.. I request you to post a buns recipe in which water is used instead of milk..i love milk sweetness in buns if I am having it with jams. Otherwise for savoury stuff I am not a fan of sweet tasting buns
Hello to you Michael....thank you so much for your recipe and showing how to make the hamburger buns.....I made it...and turn out like yours....both ways.......do you have recipe homemade white bread....whole wheat bread....focaccia bread???.....stay safe....take care....thank you once again......Rebeca .....Canada
Hi Michael, thanks for your video. I would like to ask you some questions. 1. After 2 minutes, at what speed do you raise the mixer? 2. What is the approximate weight of each bun when you weigh them raw? 3. How long do you leave the loaves folding in the oven off? THANK YOU
1. After 2 minutes increase the speed a notch higher. Different mixers come with different set of speed. Sometimes, is good to observe with your eyes while watching the video on how fast the mixing hook turns, so you can adjust accordingly to your own mixer. 2. 60g each dough. 3. How long it takes to rise, depending on your room temperature on that typical day or moment in your country. Different country has different climate temperature. Always keep an eye on your first bake experience, so you can record down every info for your own preference. Warmer temperature takes short time to rise than colder temperature.
Made them today, soooo yummy... I alone can eat all the buns🤤🤤🤤 No need to make it Burger. Thank you sharing yummy recipes always! Take love from Bangladesh 🇧🇩
Hi Michael, I'm Kathy from Suriname and a fan of your recipes!😊 Yesterday i tried this bun recipe and i'm not fully satisfied with the result. The shape and colour were ok but the texture was compact. The bun itself was also a bit heavy. What did i do wrong that it didn't turn out fluffy? My family didn't have a problem and they ate the bun as they were 😅 But i still want them fluffy the next time.... so please help 😢
Thank you for the great recipe I want to know how to bake if i have convection oven? Also re the comparison i didnt get the difference between them Thank you
Great work, Michael -- in every respect! I especially appreciate your showing the result of combining all at once. I use this recipe to made two buns, in a Cuisinart mini chopper/prep machine. I scaled the recipe down using a KitchenCalc handheld calculator.
Hei Michael, not sure where i went wrong mixed at first for 20 min ( the second faster recipe ) but it stuck to my hands and the bench, put it back in mixer for another 15 min, seemed better but still stuck. Ended up using a scraper to shape it. Should i have put it back in mixer for even longer ?? It is rising for 1st time now, so really crossing my fingers. I love your channel. Are you better now, sincerely hope so. Thanks
Im wondering if this bun can be frozen for later use. And if so shall we slightly undercook it so that we can thaw directly in oven? Would love your thoughts on this and suggests..
Yes, you can definitely freeze these buns for later use. To do so, follow these steps: 1)Allow the buns to cool completely after baking. 2)Wrap each bun individually in plastic wrap, ensuring they are well-sealed to prevent freezer burn. 3)Place the wrapped buns in a freezer-safe container or resealable plastic bag, and store them in the freezer. There's no need to undercook the buns before freezing, as they can be reheated directly from the freezer. I hope this helps, and enjoy your buns whenever you're ready to have them!
![กิโลเมตรที่ 0 เดินทางรอบโลกไม่ใช้เครื่องบิน [Around The World Ep. 1]](http://i.ytimg.com/vi/toJG9oofLFY/mqdefault.jpg)
1:25
It was so attempting to add more flour here. I insisted not to add more flour into the dough.
It came out right. My family loved it. Thanks!
That's interesting. I haven't found one article that says dough can be kneaded for 40 minutes. Most of them say, 4-10 minutes. Obviously, they don't know? This looks amazing. Thank you for the recipe.
Only youtuber who says oven settings and mixing time correctly. Learned a lot from you chef !! Thanks. Keep rocking.🔥
So true
Thank you so much Michael..I was a bit worried cause the dough so wet but I kept following step by step ..and it was awesome as always
Thanks for the comparison! So therapeutic to watch !
I just made the bun.. Perfect and delicious..Thank you for the recipe, Mr Lim..
Very delicious and yumy, what did you put after baking mayonnaise or cheese or ketchup or what please tell me
How nice fluffy & yummy now we should make ours bun berger.
You don't put water pan in the oven isn't necessary?
Thank you so so much for your recipe. I sticked to every steps and I did it! They were done to a turn. Give you a flower 🌹. God bless you.
Thank you so much for sharing this recipe and for showing the second far easier method! I live in Las Vegas and the humidity is about 8%. Would you recommend any changes in the recipe due to the weather here? I'm not seeing the same type of rise out of the dough as you show in the video.
I watched this at 2X speed. Wonderful, easy to follow recipe. Thanks a million!
Am completely out of bread, rolls, etc. Have been too busy learning to cook in my new wok. Making these TOMORROW. Thank you very much for taking the time to help us become better cooks @MichaelLim By the way, get yourself Vitamin K2 capsules;take 1 daily after eating a full meal (my cardiologist recommended because they help clear arteries).
Learning to cook in a wok can be a lot of fun, and it sounds like you're really making the most of it! I hope you enjoy making the recipe tomorrow, and don't hesitate to let me know how it turns out!
Thank you for your advice on taking Vitamin K2 capsules. It's always helpful to receive tips on how to maintain good health. I am taking heart medications every day since my open heart surgery last year, I appreciate any recommendations that can potentially help improve my cardiovascular health. I will definitely discuss the use of Vitamin K2 capsules with my doctor. Thank you again for taking the time to share this information with me!
@@michaellim For information, my nuclear cardiac scan showed zero coronary artery blockages. My late younger, only brother, had 3 heart bypass surgeries and still was left with an over 70% blockage in his left descending coronary artery after the last surgery but couldn’t have any more surgery. Buy those capsules then take them with your doctor’s approval. My new Cantonese wok just arrived from San Francisco so I’ll be busy getting it seasoned. As you know, that’s a huge task.
I tried this recipe..really love ur instructions.. so brief yet cover every important detail..ur dough kneading time helps alot and it's so exact..every bread, buns recipe I have tried of yours is so perfect...result is soft and light..really liked the results..thank you lim..
I request you to post a buns recipe in which water is used instead of milk..i love milk sweetness in buns if I am having it with jams. Otherwise for savoury stuff I am not a fan of sweet tasting buns
Thank you, Michael! I made these burger buns tonight, very delicious!
Wow both ways turned out amazing! Thank you for the recipe. Keep posting and stay safe!
Toujours aussi appétissant ! Beau travail, I think I can do them now !🍔🇨🇵 thank you Mickaël !😘
Yummy Tq Michael for showing us the 2 methods. Going to make it for brunch tomorrow
Hello to you Michael....thank you so much for your recipe and showing how to make the hamburger buns.....I made it...and turn out like yours....both ways.......do you have recipe homemade white bread....whole wheat bread....focaccia bread???.....stay safe....take care....thank you once again......Rebeca .....Canada
Hi Chef, excellent.
Can I use bread flour instead .Tqs
OMG Can’t wait to try it out it look so delicious 💗We really appreciate your hard work and dedication Michael Lim🥺
We do!
Iya. Saya juga sangat menghargai nya
40 minutes too much
Thanks for the recepi, will definetely try.
Hi Michael, thanks for your video. I would like to ask you some questions. 1. After 2 minutes, at what speed do you raise the mixer? 2. What is the approximate weight of each bun when you weigh them raw? 3. How long do you leave the loaves folding in the oven off? THANK YOU
1. After 2 minutes increase the speed a notch higher. Different mixers come with different set of speed. Sometimes, is good to observe with your eyes while watching the video on how fast the mixing hook turns, so you can adjust accordingly to your own mixer.
2. 60g each dough.
3. How long it takes to rise, depending on your room temperature on that typical day or moment in your country. Different country has different climate temperature. Always keep an eye on your first bake experience, so you can record down every info for your own preference. Warmer temperature takes short time to rise than colder temperature.
@@michaellim thanks for answering! I'll try this week, they look great
Great recipe! What if I alter it a bit with using a tangzhong? Will the other ingredients stay the same amount, or they need to be adjusted as well?
Thank you so much for such a great recipe, Hats Off
Live long
Made them today, soooo yummy... I alone can eat all the buns🤤🤤🤤
No need to make it Burger.
Thank you sharing yummy recipes always!
Take love from Bangladesh 🇧🇩
How long to keep approx. in the oven to proof? So that I can set my alarm.
My go to hamburger bun recipe. Delicious.
Wow that looks delicious and appetizing! Hope you could also make donuts recipes with different glazes, designs and toppings 😍❤️
very good. thanks. yesterday i made pistachio roulette , it was very soft and delicious. all recipe are perfect.
I loved the recipe so much. I hope you keep offering great recipes. 😻❤️💜
Hi Michael,
I'm Kathy from Suriname and a fan of your recipes!😊
Yesterday i tried this bun recipe and i'm not fully satisfied with the result.
The shape and colour were ok but the texture was compact. The bun itself was also a bit heavy.
What did i do wrong that it didn't turn out fluffy?
My family didn't have a problem and they ate the bun as they were 😅
But i still want them fluffy the next time.... so please help 😢
Thank you for the great recipe
I want to know how to bake if i have convection oven?
Also re the comparison i didnt get the difference between them
Thank you
Tried different Burgen buns recipes, only this one comes out successfully. 🎉
Great work, Michael -- in every respect! I especially appreciate your showing the result of combining all at once. I use this recipe to made two buns, in a Cuisinart mini chopper/prep machine. I scaled the recipe down using a KitchenCalc handheld calculator.
Did you mean you used the chopper to make the dough? I was just going to ask if it was possible to make it in the food processor 🤗
@@hayjud5123 Yes, I use a mini chopper for small recipes (0ne or two buns). For larger recipes, I use a Ninja food processor with a dough blade.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍😘❤️❤️👍👍👍
Wow..mouth watering.
The buns look amazing im going to give them a try this weekend but I need to know…. What sauce did you put on your burger??? It looked so yum!!!
Wow these buns look perfect I need to try these thanks for awesome content
ممنون از آموزشهای خوبتون. امیدوارم همیشه سلامت و موفق باشید.
Perfect bun....Marvellous!
Hi Michael, i got fresh yeast..is that ok to use ?how many?
Yes, you can. For this recipe you need 15g fresh yeast.
Yummy 😋
Buns buns buns. Love buns
I love your recipes Mike. Thanks alot.
Thanks chef:you're the greatest !
They look so good. Could this recipe work in an all-purpose gluten free flour mix?
Hei Michael, not sure where i went wrong mixed at first for 20 min ( the second faster recipe ) but it stuck to my hands and the bench, put it back in mixer for another 15 min, seemed better but still stuck. Ended up using a scraper to shape it. Should i have put it back in mixer for even longer ?? It is rising for 1st time now, so really crossing my fingers. I love your channel. Are you better now, sincerely hope so. Thanks
th-cam.com/video/xppIzYj7uXI/w-d-xo.html watch the beginning of this video.
Thanks for your reply, they turned out great to my surprise - after a sticky start😀
Excellent👏👏👏,Happy Eid 💓
Hi, what will the proportion of the flour be if I wanna add some wholemeal flour to the recipe to make a wholemeal bun?
Depends on how much of a wholemeal taste you want: You could try anywhere from 1/3 whole meal to 2/3 wholemeal.
Yummy thanks for sharing Michael ☺️
Thanks fr the recipe sir🤗😇
And show us two ways to make the burger bun
I like both ways😎👍
I tried different recipes for buns, I am sure yours will be the best 🥰
Im wondering if this bun can be frozen for later use. And if so shall we slightly undercook it so that we can thaw directly in oven? Would love your thoughts on this and suggests..
Yes, you can definitely freeze these buns for later use. To do so, follow these steps:
1)Allow the buns to cool completely after baking.
2)Wrap each bun individually in plastic wrap, ensuring they are well-sealed to prevent freezer burn.
3)Place the wrapped buns in a freezer-safe container or resealable plastic bag, and store them in the freezer.
There's no need to undercook the buns before freezing, as they can be reheated directly from the freezer. I hope this helps, and enjoy your buns whenever you're ready to have them!
Welcome Michael 🙂 Exclusive recepise burger 🥯🥯🥯
Wow, this is a mouth-watering Burger! I am going to try this recipe, thank you very much Mr. Lim!
Just made these! They are perfect! Thank you for the recipe
Yummy yummy! ❤️❤️❤️
I made these tonight and they split open on top what did I do wrong, but I loved this recipe they were delicious
Thanks,great video and skill!
i am obsessed with your hand 🤩 so strong yet so gentle
I love watching you any time that you bring a new video but today is my first time sending comment
cant wait to try this, thank you for the video..
I was made recipe chef’s.So yummy. My family very love burger buns.Thanks ❤️
Se ben realmente riquisimos 😃 gracias por compartir
عاشت الايادي 👌👌👍👍👏👏💐💐💐💐💐💐💐
Quedaron !! deliciosos!!
AMAZING HOMEMADE BUN HAMBURGER 🍔 YUMMY 😋 THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
Gracias Que Rico todo
Nice video, buns look great. However, I still want a recipe that includes dough conditioners that McDonald's uses, or something equivalent to it.
Awesome!
I like your Buns.By the way how is your health.I will pray for you. Take care.
Next I will try 😊
Always you are the best 👌
I loved you showed we can just mix it and get same results thanks chef
You always make me smile
Burger look so good. Could you please make a video about Vietnamese bread - Banh Mi?
This is the best!
Wow wonderful ! Would try soon ! Thanks
Good!
ماشاء الله روعة
Ohh my god this burger looks so so perfect 😍😍😍😍 please share the recepi
Thank you for share😘
Hey Michael little help before I try this what's the weight on the scale of the dough ball?
60g each.
Thanks much 🙏
Looks so yummy 💖✨
Esa Hamburguesa se ve Deliciosa como todo lo que prepara usted😋😋😋
Thank You !😄😄😄😄💌
Thank you for sharing.
Can i use soya milk? N skip sugar?
Thank you Sir
سلام عليكم ورحمة الله وبركاته أجمل شاف( ميشال ليم )
وعليكم السلام من فضلك الوصفة بالغة العرببة
approx how much weight of dough for a single bun, that will help a lot sir
Oh yum
Luv Burger 🍔 thanks for sharing Mr.Lim
Thanks Chef Mickael
Very nice brother
The dough looks awesome 🍔🍞👏
Thank youu Michael!
Thank you 🙏
Damn that Burger look so good.
Fantastic
Micheal.. can I make pizza with this bun recipe? Kind reply please
Yes sure, I don't see why not. It is bread after all.
No! Its like a brioche, it will get soggy from the tomato sauce and cheese i think. Maybe!