I found it interesting that after you made the dough, you didnt let it proof but went on to rollit out straight away and the only proofing that wss done wss under a hand towel, it appears you achieved the same results in far less time, well done 👍
Made these today for lunch with some stewed spicy beef it was delicious thank you for this recipe it was so quick and easy to make the buns I really thought they were something that takes all day to make and I was a little worried with the rising but they plump up so much in the steamer and are like little ☁️ clouds! Love this! Thanks again! Will be using these for a bbq pulled pork version and Puerto Rican Pernil fusion! ❤
Thank you for your question. I never try to use baking soda. My experience Baking powder does most of the heavy lifting in the leavening department, while baking soda aids in fermentation while also helping to neutralize acid.
Ingrédients 3/4 tasse de lait 1 cuillère à soupe de levure 2 cuillères à soupe de sucre 2 cuillères à soupe d'huile végétale 2 tasses de farine tout usage 1 cuillère à café de sel 1 cuillère à café de levure chimique 1 cuillère à soupe d'huile végétale Cuire 8 minutes à feu moyen, puis éteindre le feu et laisser reposer les petits pains environ 5 minutes avant de soulever le couvercle.
I found it interesting that after you made the dough, you didnt let it proof but went on to rollit out straight away and the only proofing that wss done wss under a hand towel, it appears you achieved the same results in far less time, well done 👍
Made these today for lunch with some stewed spicy beef it was delicious thank you for this recipe it was so quick and easy to make the buns I really thought they were something that takes all day to make and I was a little worried with the rising but they plump up so much in the steamer and are like little ☁️ clouds! Love this! Thanks again! Will be using these for a bbq pulled pork version and Puerto Rican Pernil fusion! ❤
I never heard of these. They look delicious!
MashaAllah my friend very nice video thank ❤❤❤
Thank you for sharing your best recipes.
Nice 👍 recipe.. thanks
Easily the best looking baos out there
Good recipe!(Only 1 time for proofing!!)
Great video 👍🏻❤️ Thank you!
Thx for for teaching us all. I will try making this buns!
Love this ❤👍🏻
♥️
😋😋
Can I use olive oil instead of vegetable oil? Thanks :)
@@jhoguevarra8975 you can, if you like .
Olive oil is technically vegetable oil 😊
Can yeast still be activate with no warm liquid? My dough was still very sticky in the mixer after 8mins
@@shekkysTv Thank you for your question. Warm liquid helps fermentation. and 8 minutes is too short and the dough may not be fully fermented.
@@gracesorangekitchen3441thank you for your reply... I followed the video and it says 7-8mins but I will try longer thanks
@@shekkysTv that also depends on the weather, we are in Florida.
@@shekkysTv Hope you succeed.
Can i use baking soda instead of baking powder?
Thank you for your question. I never try to use baking soda. My experience Baking powder does most of the heavy lifting in the leavening department, while baking soda aids in fermentation while also helping to neutralize acid.
Is it double hal fold?
can I make it with regular yeast without proofing it first?
Add the flour before adding any liquid, just use very warm water in your dough mixture (120-130°F).
How to freeze the bao to use for 2more days
keep it in fridge and re steam it when needed
How many gram per dough
Each bao about 15g-20g
did you use instant yeast?
Yes, I use instant yeast
Bonjour, je peux avoir les ingrédients et quantités en francais s'il vous plaît? Je n'arrive pas a comprendre les mesures
Ingrédients
3/4 tasse de lait
1 cuillère à soupe de levure
2 cuillères à soupe de sucre
2 cuillères à soupe d'huile végétale
2 tasses de farine tout usage
1 cuillère à café de sel
1 cuillère à café de levure chimique
1 cuillère à soupe d'huile végétale
Cuire 8 minutes à feu moyen, puis éteindre le feu et laisser reposer les petits pains environ 5 minutes avant de soulever le couvercle.
Is the poofing done only once pliz answer
Proofing only once.
Why do people proof 2x, but in this video only once?
Rules for steaming is different from baking. Baked bread requires double proofing, steamed or flat breads only need once
@@elainelindsey1306 ahhhh thank you so much!!
I never heard of these. They look delicious!