An old trick for getting that signature, bright-white color on the buns is to add a little bit of vinegar in the water that's going to be used for steaming.
I've only tried adding it before the water is already boiling so I don't know about the effects if you add it after. It's the same concept as adding vinegar to the simmering water for poached eggs, so I imagine that it won't matter if you add it in pre or post boil.
+Franzapanz The vinegar trick is well known but wrong per Andrea Nguyen author of Asian Dumpings. Most people use bao flour which is super white. www.asiandumplingtips.com/2009/12/how-to-make-steamed-chinese-bao-white.html
Here's a dilemma: The Kellogg's Rice Krispy Treats so much better than any home made Rice Krispy treat I've ever had. The packaged version is way softer and smoother than the home made ones and I was wondering if you guys could do a video on that.
I made these today for the extended family and they were impresses. Next time i will double the recipe. i did find i had to add a bit more water to the dough. thanks!
Sign up for Premium and get lifetime access to tons of exclusive recipes, in-depth classes, and special offers. We add new stuff to Premium all the time, so you’ll keep cooking smarter every single day: chfstps.co/1QmLM61
+ChefSteps I really appreciate the pay-once model. That, along with these awesome buns, convinced me to join! I look forward to making a bunch of recipes, and already enjoy the clean look of your website with a focus on the photos and instruction.
+Applied Science Cool to see you here! I agree on the one-time payment. Makes it super easy to contribute and partake. When are we seing these steamed buns under that scanning electron microscope of yours? ;)
Make Chinese steamed buns like the ones you ate at David Chang’s Momofuku. We’ve streamlined the classic recipe so you’ll get great results every time: chfstps.co/24CdLGj
+Seb Briggs This one works great: chfstps.co/1ORoVvk there is a bunch on Amazon so you can check what diameter would work with your set up. Also we would also recommend getting some steam paper: chfstps.co/1Lz3MLL
2 questions. For the Siracha dough, is the Siracha added with the wet mixture? For the steaming process, if using triple steamer, do I need to rotate the steaming pans?
question: wouldnt the bamboo steamer burn from direct contact with the hot pot? ive never used it before but from other asian cooking videos with the steamer, they either use an adapter or have it in contact with water (using a big pan)
I haven't made these, but I have frozen dough before. You can make each piece a freeze them and when you want to use them let them thaw in the fridge, then steam them. Dont ever bake or steam a frozen dough..
Aharon Rosner you can freeze them. In the refrigerator no more than 3 days. Freezer 3 months. Re-steam them frozen. You can microwave them wrapped in a paper towel ..but re-steaming them taste much better
Speaking of dim sum, I am having trouble in trying to make Shu Mai. It is often so expensive for me because I just LOVE them so much. Can you please make a video on Shu Mai and possibly Xiao Long Bao for the regular kitchen like you did here? Thanks in advance!
+Nicholas Gavin This recipe was great! I made a couple of the scallion rolls, some plain bao, some filled with red bean paste and some filled with ground pork. 😊
im used to kneading dough until i get a gluten structure where you can pull the dough without it tearing. your dough looks a little firmer than that, is there a reason?
+Ballu Ball Seems to be working here, if you are having issues, please feel free to contact us at Info@ChefSteps.com and we will try and help figure out what may be going on. Thanks!
This recipe and procedure seems similar to that of making English Muffins, if you were to get to the point of 2:05 what would you end up with if you fried the rounds in oil/butter? I'm assuming something similar to English Muffins.
Wow the risen dough looks so pleasant!
An old trick for getting that signature, bright-white color on the buns is to add a little bit of vinegar in the water that's going to be used for steaming.
+Franzapanz Do you know if you add it to the water right before steaming (i.e., already boiling water), or does it even matter?
I've only tried adding it before the water is already boiling so I don't know about the effects if you add it after. It's the same concept as adding vinegar to the simmering water for poached eggs, so I imagine that it won't matter if you add it in pre or post boil.
+Franzapanz The vinegar trick is well known but wrong per Andrea Nguyen author of Asian Dumpings. Most people use bao flour which is super white. www.asiandumplingtips.com/2009/12/how-to-make-steamed-chinese-bao-white.html
These shots are seriously amazing. Beautiful work!
+Skyler Hair Thank you!
Ive been a member for i dont know how long. It is so well worth it for who ever is concidering going premium.
+RedWolf69 Thanks, man!
Here's a dilemma: The Kellogg's Rice Krispy Treats so much better than any home made Rice Krispy treat I've ever had. The packaged version is way softer and smoother than the home made ones and I was wondering if you guys could do a video on that.
Without looking at the packaging, I'm guessing its filled with corn syrup.
The dough seems to be so silky! :D
I made these today for the extended family and they were impresses. Next time i will double the recipe. i did find i had to add a bit more water to the dough. thanks!
Sign up for Premium and get lifetime access to tons of exclusive recipes, in-depth classes, and special offers. We add new stuff to Premium all the time, so you’ll keep cooking smarter every single day: chfstps.co/1QmLM61
+ChefSteps Ahhh, These look fantastic but I am a poor broke student. :-(
+Al Not that expensive and if you love cooking really worth it!
+ChefSteps I really appreciate the pay-once model. That, along with these awesome buns, convinced me to join! I look forward to making a bunch of recipes, and already enjoy the clean look of your website with a focus on the photos and instruction.
+Applied Science Cool to see you here! I agree on the one-time payment. Makes it super easy to contribute and partake. When are we seing these steamed buns under that scanning electron microscope of yours? ;)
+Applied Science dont play naive, we all know that you will make robots that will cook those recipes for you instead... ;)
I've been waiting for this for a very long time. Thank you for this, seriously
+Leonar12345 You are welcome!
To me this is an interesting bread recipe , never seen baking powder/ soda being added along the yeast.
Will have to try ,
Thank you !
+heghineh You're welcome! Thanks for dropping by and checking out the recipe, we look forward to checking out your channel as well!
I live in Taiwan, and this kind of Chinese steamed pork belly buns is absolutely delicious and it's really popular Taiwanese street food.
Everything looks so good, number 3 especially! Super excited to try it
I'm so curious to try these :) my mom used to make green onion rolls, they're awesome. I wonder if it would be good with ginger and garlic too.
+Cari Cheng We bet they would, Keep experimenting and make it your own!
totally premium.
been premium for a while now... please bring Joule™ to Australia !!!
im gonna cry this looks delightful
Any idea on measurements? Probably the best looking dough ive seen
Love the twists you did on the Chinese bao. Deff can do 2 of these since it's just steaming.
omg ur kitchen is to die for
always wondered how they are made. cool!
Make Chinese steamed buns like the ones you ate at David Chang’s Momofuku. We’ve streamlined the classic recipe so you’ll get great results every time: chfstps.co/24CdLGj
Where can you get the steamer?
+Seb Briggs is asking the important questions here, rofl
+Seb Briggs This one works great: chfstps.co/1ORoVvk there is a bunch on Amazon so you can check what diameter would work with your set up. Also we would also recommend getting some steam paper: chfstps.co/1Lz3MLL
you need to deep fry them, filll them with ice cream,sprinkle with ground peanuts and condensed milk!!!
so we need to pay for the recipe?
looks very authentic
I wish my bed could be made from this dough
+Natalia B Good call!
This is just freaking so awesome.. thank u .. I have looking for this from quite a long time
Oh my god they look amazing! I've always wondered how to make them and it looks pretty easy! will definitely give it a try! thanks!! :)
definitely one of my favorite foods and videos on youtube.
thanks for sharing!
Me encantan todos sus ideas y tips de cocina
2 questions. For the Siracha dough, is the Siracha added with the wet mixture? For the steaming process, if using triple steamer, do I need to rotate the steaming pans?
Wow! Absolute perfection! Great job :)
Hi~ This is Handicook, cooking video, introducing easy making recipe! I've been enjoying watching your clips. Looks really tasty!
thank you sosososososo much! also when will joules be available in the UK?
question: wouldnt the bamboo steamer burn from direct contact with the hot pot? ive never used it before but from other asian cooking videos with the steamer, they either use an adapter or have it in contact with water (using a big pan)
Who doesn't love a good bao?!
+Get Crafty Crafty exactly!
Can you freeze the uncooked dough raw and use it whenever you need it? And how long should you steam the frozen dough for?
I haven't made these, but I have frozen dough before. You can make each piece a freeze them and when you want to use them let them thaw in the fridge, then steam them. Dont ever bake or steam a frozen dough..
These look perfect
it all looks delicious, thank you
why is the production value so good here?
+Justin Zhou We invest a lot in it. Thanks!
Put the dough in a stainless steel bowl for proofing and the bowl risen in a glass bowl. What a magic!
It looks really yummy my friend 😋😋😋👍👍👍
how long will the rolls stay fresh for? do they keep well for a few days? or is it only good for the few hours after making it..?
Aharon Rosner you can freeze them. In the refrigerator no more than 3 days. Freezer 3 months. Re-steam them frozen. You can microwave them wrapped in a paper towel ..but re-steaming them taste much better
thanks! great to know.
have a nice day!
great work guys!
What is the quantity of all ingredients?Thank you
Speaking of dim sum, I am having trouble in trying to make Shu Mai. It is often so expensive for me because I just LOVE them so much. Can you please make a video on Shu Mai and possibly Xiao Long Bao for the regular kitchen like you did here? Thanks in advance!
The videos are always so entertaining but the music makes me sleep every time haha
they look great
ah I'm so excited to try this recipe. my favorite way to eat these is to deep/pan fry them and dip them in condensed milk! 😀
+Nicholas Gavin This recipe was great! I made a couple of the scallion rolls, some plain bao, some filled with red bean paste and some filled with ground pork. 😊
can I make the buns by mixing and kneading by hand?
this looks amazing
Any problems for the steam Buns if I did them in a rational steam oven?
Merci pour la recette ainsi que les astuces, c'est bien précis ☺️👏🏻❤️🌹
I was just wondering, what are the fillings you used and could i get a recipe?
Can you use a food processor if you don't have a stand mixer with a dough hook?
I do not have a dough hook or mixer.. can I still do this?
im used to kneading dough until i get a gluten structure where you can pull the dough without it tearing. your dough looks a little firmer than that, is there a reason?
Great video, thanks.
I had no idea this bun was so versatile!
How do you make them buns so beautiful and not fall apart?
Nick is soooo dreamy
If you do it on a steam oven, how high would you set the temperature?
well if they're steaming youd assume the temperature is about 100°C ?
Would these recipes work just as well with gluten free flour? I'm celiac, so I've been trying to find ways to improvise
buns like this rely on the formation of lots and lots of gluten, so probably not.
can you freeze this dough ??
@davidchang
ChefSteps are straight food #ballers.
Does anyone know the thing he used to steam the dough is called? I feel dumb asking this but can I get one at like Walmart or something?
A bamboo steamer, probably won't be able to find them at Wal-Mart, but they'll have them at any larger Chinese Grocery store.
Hello, why is your website not working? Is it on system failure for the moment?
+Ballu Ball Seems to be working here, if you are having issues, please feel free to contact us at Info@ChefSteps.com and we will try and help figure out what may be going on. Thanks!
What activates the yeast?
you should check out the vietnamese bao.
had different ones. vietnamese still my favourite. its the perfect winter lunch.
Where I can get the recipe for the dough
Are the recipes in premium in video form?
The videos are the same as on here. Just the recipes and what not are fully typed out
I'm missing Seattle so I'm watching your videos. :*(. Also, don't be afraid to kneed that dough before the first proof, Mr. Gentle hands.
Best thing in this world...
What are the measurements to make the buns
Is that Rye Dog's arm at 3:56? Wohooo awesome comeback!
do you have a recipe for the pork belly / duck? looks really great...
They made a couple of videos on pork belly last week..
+Marco Arballo oh yea... I forgot. Sorry I am braindead LOL
This recipe and procedure seems similar to that of making English Muffins, if you were to get to the point of 2:05 what would you end up with if you fried the rounds in oil/butter? I'm assuming something similar to English Muffins.
where i can get the exactly recipe， please
Wow you could make bread awesome
You guys need to be monetizing harder. So much good content. That one time fee is too good of a deal for users.
can i cook it on collinder with the lid instead of in this asian box?
I'm chinese and i approve of your bao.
hi chef steps! how can I make that pork 'filling'? and I want to replace it with beef chicken, can I? cause I'm not eating pork. thank you. 😊
Could you guys post more videos more often?? Pleaassee!!
+Gitta Elefant We have one coming out today, and it's a doooozy! :)
nice recipe
wow amazing!!
they look so damn good!
that looks bomb!
Hi ChefSteps! Do any of you have tattoos that represent your love of food/cooking/baking? They would be neat to see! Thanks for the videos! Cheers!
yuuuuuuuummmm!!!!!!! looks great!!!
airy and fluffy
Great thing is you can make a bunch and freeze them and steam for later!
I miss Riley. His character really added to this program.
+Jacqueline M. Upshur We miss him too, but he is off to do big things in life and we wish him the best!
Can you please make the recipe for egg roll wrappers?, In my country is really difficult to buy them :(
Love it
can you do your take on the pork belly to go with the bun
I want the dough recipe exact recipe
Anyone know the music used in this?
Oh my God, I can't wait for the Peking Duck recipe video to be up! Peking Duck and Bao. "Aaaaaaaaaaaaaaaaaah".
OMG yum!
these would be cool too do with a burger
so pro!!!!
Nothing new to me, in Poland we call the first ones "pyzy". :)
一个外国人把馒头做得这么好真的好么。。
+qiong dodo
Good food knows no border.
而且这也不是馒头啊...