Hello Miss Ruyi! I finally made the best buns I made so far. I used Gold Medal AP. It’s not as white as the previous AP I used but it is lighter since the protein content is 10%. Plus I also found that it helps not to press the rolling pin too hard so as not to press out too much air, and in turn give fluffier and softer buns… thank you so much for your recipe. I’m eating one with Nutella filling right now 😋
Wow 🤩 sounds like you successfully made the buns!!! Yay! It’s not easy to make steam buns well so I’m really happy you made it. Enjoy your bun with Nutella sounds delicious 😋
This is so easy to made!I use Prima Plain Flour and added some cake flour,the texture is soft and abit chewy ❤️ Thank you Ruyi for this delicious and easy to made recipe🙏
Just made this the second time now with proper flour and starch proportion 😍 They turned out a lot better than last time. Thank you, Miss Ruyi! Will make your custard buns next 😉
Hi do share your thoughts with me on this Bao Bun recipe or any other questions you have in the comments below 😁😊😘 I came up with this recipe for those who do not have Hong Kong flour. See my other bao bun recipe using Hong Kong Flour: th-cam.com/video/uNFRLweAZYk/w-d-xo.html 大家好，在下面的评论给我分享您对这个挂包食谱的想法吧！如果有其他问题也可以分享吧😊😘 有些地方没有香港粉，所以出了这个新的食谱可以用中筋面粉的。香港面粉的挂包食谱，点击这里： th-cam.com/video/uNFRLweAZYk/w-d-xo.html
Hi, l would like to understand why sometimes you preboil the water before steaming the buns and sometimes you must not preboil the water before steaming? Thank you so very much!
Just wondering why the use of icing sugar, is it because it blends better with the flour, and two different yeasts, that seems quite unique. I have watched several recipes and yours looks to be a top favourite of mine, thanks for sharing
Hello Ruyi, just made these steamed bao buns, following your recipe, all was perfect, the taste, the texture, but their colour didn't turn out white as yours! Do you have any idea why! I used Bapaomeel wheat flour. TIA
Hi so happy to know that it went well. As for the Color, the flour I used is quite white. The color depends on the flour you use. Also my video color tint may make it look whiter
Hi thank you! Yes you can. Keep in airtight container. Make sure it doesn’t stick to each other, difficult to separate after freezing. When you want to consume, just steam straight away don’t need to thaw. 😉
Hi missed your comment, yes with wheat starch it will have more fine texture. Rose brand has quite a few different types of flour. Unless it states Hong Kong flour or special flour for steam buns
Hi sorry for the confusion. Yes I used PRIMA TOP flour in this video recipe. Definitely recommend this particular brand of flour if you can get . Hope this helps 😊
Hi cake flour is not suitable for this recipe. As for bao flour silly me I tested many combinations but I did not test with pao flour for this recipe. Will let you know once I test it 😊 shouldn't take long 😁
@@ruyiasianrecipes thank you! I just subscribed to your channel, I enjoy making steamed baos and really love your videos 😍 would find some days to try out your recipes, they all look super good ❤️
Oh thanks you so much for subscribing 😘. Yes do try my recipes when you have the time. Especially those using Hong Kong flour. The texture is more delicate and success rate is higher cos the flour is more stable 😊
Hi there, sorry it took me some time to get back to you, pretty busy this week. I just tested with Pao flour. It seems to work as well but the proofing time took me 40-45 minutes. 😁😅 . Texture wise, not ideal for me. Its soft, fluffy as well but slightly sticky. If you have Hong Kong flour, do test out those buns using Hong Kong flour like my custard bun recipe, definitely much nicer and the success rate is higher. 😋
@@ruyiasianrecipes Hi Thanks for answering.Actually, i already tried the recipe and it turned out really great. İ just want it to be a little fluffier. Would you recommend longer rest time for that or increase the amount of yeast or baking powder?
Oh Okies ☺️ that great! The rest time might not help. Maybe you need to proof longer until it looks fluffy and slightly swollen before steaming. And yes you can add slightly more yeast. Not baking powder though cos it will turn more yellow. Hope this helps and thanks for trying my recipe ☺️
I really enjoy watching your video and it's so informative, I've been searching for this recipe and I found yours I will try to do this recipe cos we have visitors coming this week. Thanks for sharing and GOD bless
@@ruyiasianrecipes i am cooking chow mein tomorrow and will make these on the side. I will let you know how it goes. Take care and keep safe, from the Philippines 😊
Hei here inn norway we only have *hvet helkorn* wich is all-purpose flour* and royal fan cake flour you can serch it if you dont know what or how they look like but can you pleas tell me what flour should i use that i can buy here inn norway and its spring here inn norway do i need to doble ny dought inn a warm place or should i just pleace it some where And i like to use less flour cuz im not so sure if its a fail or not and i like to Try or practis first cuz i dont really like to wast some ing cuz som is hard to find here so can you pleas send me a ingrediens to make just to Try to know what or is it that that makes the dought or the bread like that why ny bread is not soft and i want to make more if i know the right textur or ing to make them and its not rast to find a asian ing here inn norway and we dont have Hong kong flour here inn Oslo so can you pleas send me some recipe that i can easely find inn norway Oslo Drammen
Hi there I’m from Malaysia! If it’s the same as all purpose flour yes can be used. Don’t need to place in a warm place to proof. If your area less than 29degrees Celsius probably need to proof longer than 1 hour. Best to use same amount of ingredients because difficult to divide some ingredients like yeast and baking powder. Hope it goes well ☺️
Hi thanks for liking my recipe☺️! I’ve not tried with milk but think can try. Definitely suggest trying with water if you don’t mind cos the texture is also soft already 😆
Hi! Love your buns.. just one question.. is it better to start making the shape of the buns befor proofing 1 or two times?? And how can i make white buns with all purpose flour or bread flour??
Hi thanks for liking my recipe. I'm not quite clear on the question. Do you mean shaping the buns before the first rest time? The rest time is to allow the gluten to relax. so its easier to shape the buns after resting the dough. Its difficult to make the buns white with all purpose flour or bread flour. The only was I'm aware of it to use a special flour called Hong Kong flour. Its a bleached flour so its whiter. another way is to use superfine flour. this flour is also whiter compared to AP flour or bread flour. See video on bao buns using Hong Kong flour. th-cam.com/video/uNFRLweAZYk/w-d-xo.html
@@ruyiasianrecipes thanks for answering.. the thing is that in this video you start shaping the buns without resting the dough.. can you do it that way also??
ah...I have many steam bun recipes, got abit confused myself. Yes, for plain flour/AP flour, don't have to proof first time. And yes, don't have to rest the dough before shaping. Sometimes, you can let it rest for 2-5 minutes if your dough is still not very smooth after kneading. Its because the water absorption rate for the different flours are not the same. The method for steaming buns is very different from baking bread. Somehow, if you proof 2 times like making bread, after you steam the bun, it will not have a very smooth surface. Hope this answers your question. 😁
Hello Miss Ruyi, I have tried a few of your recipes. They are excellent. I can't buy Hong Kong flour in Australia. Only can buy Purple Orchid Brand low gluten flour made in China. The buns are quite good. Just wondering if I use Hong Kong flour it could be even better. Are you in Singapore? Next time when I travel I will get some. Thanks
Hi there really happy that it turned out great. Thanks very much for your support ☺️ . I’m not sure about the difference cos I’ve not tried purple orchid brand low gluten flour but if you could get your hands on Hong Kong flour definitely worth giving it a try. I’m from Malaysia but can definitely get Hong Kong flour from Singapore. Have a good day ☺️
@@schooldays5926 oh goodie! I see other recipes recommending to soak the active dry yeast in water first and wait for it to bloom, so you may try that 😁
Mine is 11.2 protein content on all-purpose flour is it ok and i have red lotus spesial flour and its made og Thailand and IT Said here that i can use this to make a "chinese steam bun"custrard cream filling and "dough" If you dont get it i think you can serch it if you dont know what or how the plastick look like pleas if you read this can you pleas send me a feed back cuz i really want to Try maling it tomorow
Hi, the Prima flour you used is 低筋面粉 right?? After watching your all of your buns videos, I noticed that the buns made using Hongkong Flour is a little bit more chewy than using plain flour. Is it true? or is it just my feeling? Hahahaha... What is the main difference of buns made using HK flour and plain flour? Anyway. Thanks for making so many good quality videos and recipe and sharing it with the world.
Hi there again! the prima flour I use is superfine all purpose flour like 细腻中筋面粉。 the bun using hong kong flour is not chewy, its cotton soft like the buns in dim sum restaurants. the plain flour is also soft. Usually plain flour makes more chewy buns but I added cake flour and wheat starch to soften the texture. Hope the explanations help. Thanks for your support. 😁
Hi please replace with plain flour instead of cake flour. Cake flour is not suitable, the dough will become sticky. First time just rest 5 mins, then after shaping proof for about 1 hour, you will see the the dough is more plump and also more smooth
@smj2015 hi I’m not familiar with Italian flour but if you use the lowest protein one it is similar to cake flour. For this recipe cake flour is not suitable. When you add oil to it it will tend to be very sticky. You can try to use similar to plain/all purpose flour.
Can i frezz my dough cuz i cant steam them now and i already rise the dough for like 3× first was 3 hour second is 3 hour and tre is 3 hour and i cant use them now cuz my dad is still home i kan steam them after 15 hours cuz my dad is still home so I need to wait another 15 is there another way so i can still usey dough i dont want to make another for tomorrow cuz i am lazy pleas make it work cuz i don't think I can still eat it cuz i over rise it and the dough will teast bad cuz i kill the yeast or someting worser or should i Just trow it away 😨😨😨😨😭😭😭 im a wast 😭😭😭😭
@@ruyiasianrecipes its fine noe cuz i can still make more and it turn yesterday i steamd mye bun and it turn out to be ok love the bread and the bread is White and soft
Hmm...Is the instant yeast fresh? If it is, then it might be when proofing you did not let it rise enough before steaming. Is the temperature in your area cold? If it is it takes much longer to proof
Yup should be the same. If it’s a new packet then it is not the problem with the yeast. Next time to be sure you can activate the yeast in water and some sugar first. Sometimes takes about 50-60 minutes for the proofing time. Mine took shorter time because of the flour I used.
最好的刹包教程，没有之一。
😊
Hello Miss Ruyi! I finally made the best buns I made so far. I used Gold Medal AP. It’s not as white as the previous AP I used but it is lighter since the protein content is 10%. Plus I also found that it helps not to press the rolling pin too hard so as not to press out too much air, and in turn give fluffier and softer buns… thank you so much for your recipe. I’m eating one with Nutella filling right now 😋
Wow 🤩 sounds like you successfully made the buns!!! Yay! It’s not easy to make steam buns well so I’m really happy you made it. Enjoy your bun with Nutella sounds delicious 😋
Fast n easy breakfast recipe for the family looks good n appetising
Thanks for your lovely comments 😊
This is so easy to made!I use Prima Plain Flour and added some cake flour,the texture is soft and abit chewy ❤️ Thank you Ruyi for this delicious and easy to made recipe🙏
Hi again ! Thanks for trying and happy you enjoyed it ☺️
Terima kasih sudi berkongsi resepi ini, saya buat tapi dengan inti kelapa + brown sugar di dalamnya. Sangat lembut bun ini ...
Sangat sedap dengan inti kelapa + brown sugar ☺️ thank u cuba resepi ini 😃
Hi Thanks for sharing your recipe yummy yummy 😊😊👍
Thank you so much 😊
谢谢你给了我们 很好👍 的 bun recipe
很高兴你喜欢。 谢谢你的支持 ☺️
Thank you for teaching us❤
Hello again!!! Saw your comment on Instagram too! Happy you like my recipe ☺️
Great video! Thank you for sharing.👍👍❤❤
Hello 👋 thanks for watching!
Just made this the second time now with proper flour and starch proportion 😍 They turned out a lot better than last time. Thank you, Miss Ruyi! Will make your custard buns next 😉
Oh great ! Good that you tested with the proper flour ☺️ thanks for trying again. Yes do make the custard buns it’s really yummy 😋
Hei here its 19° outside but insider is 18° is it ok
@@Marley163 yes should be no problem just have to wait longer when proofing
Hi do share your thoughts with me on this Bao Bun recipe or any other questions you have in the comments below 😁😊😘 I came up with this recipe for those who do not have Hong Kong flour. See my other bao bun recipe using Hong Kong Flour: th-cam.com/video/uNFRLweAZYk/w-d-xo.html 大家好，在下面的评论给我分享您对这个挂包食谱的想法吧！如果有其他问题也可以分享吧😊😘 有些地方没有香港粉，所以出了这个新的食谱可以用中筋面粉的。香港面粉的挂包食谱，点击这里： th-cam.com/video/uNFRLweAZYk/w-d-xo.html
Maybe hum 菠萝包 or 牛奶漫头 or maybe Milk Bread Loaf? 😁
@@jiayi.yiyisz 哈哈我还记得你的菠萝面包! 馒头和milk bread loaf, 好的 😁。 谢谢你的支持
@@ruyiasianrecipes 哈哈谢谢a
@@jiayi.yiyisz 没问题 😊
Look so cool..must try
Thank you 😊 yes please do 😁
掛包 割包 刈包 其實都是用台語發音喔，正宗刈包裡面夾滷肉 酸菜 香菜 灑花生粉 超好吃的台灣美食
Thanks for your recipe! ❤️❤️❤️
Oh no problem 😉 hope it goes well
@@ruyiasianrecipes All the recipe I followed on your channel worked well to me until now. Simple and tasty. Support your great Channel!
@@hoangdziem thanks so much for your support and also for taking the time to leave a lovely comment ☺️😍
Hi, l would like to understand why sometimes you preboil the water before steaming the buns and sometimes you must not preboil the water before steaming?
Thank you so very much!
Hi for normal plain flour I don’t preboil the water, for Hong Kong flour or bao flour I preboil the water. No scientific explanation just experience 😅
Thank you so much for sharing your experience. Now I have some guidelines to follow. You are indeed very kind and helpful. Thanks again!
No problem just trying my best.
I love these with Peking duck, soo delicious! Do you how to how to Chimei Malai Sweet Buns? If so, can make a video of How To?
Thank you in advance.
thank you! Just to clarify, you mean Ma Lai Koh, Malay CAke?
If l use tapioca starch instead of wheat starch, will it make a difference? Please ad vise
I didn’t try with tapioca starch. If you can get wheat starch that would be great
What is wheat starch? Can I use corn starch instead?
Yes sure 👌
Just wondering why the use of icing sugar, is it because it blends better with the flour, and two different yeasts, that seems quite unique. I have watched several recipes and yours looks to be a top favourite of mine, thanks for sharing
Hello 👋 icing sugar has a little cornstarch so it softens the dough. Also if you use sugar, it tends to have more moisture.
Hello Ruyi, just made these steamed bao buns, following your recipe, all was perfect, the taste, the texture, but their colour didn't turn out white as yours! Do you have any idea why! I used Bapaomeel wheat flour. TIA
Hi so happy to know that it went well. As for the Color, the flour I used is quite white. The color depends on the flour you use. Also my video color tint may make it look whiter
@@ruyiasianrecipes Thanks for replying, really appreciated!🥰
@marieange2125 no problem 😉
Hi can I make these bun and keep them in fridge?
Hi yes, you can keep in the fridge for 3-4 days. Keep in the freezer in airtight containers for 2-3 weeks
@@ruyiasianrecipes how long to re-steam the buns?
@shuyisock if from fridge 10-15 min. From freezer 20-30 mins
Hi Ruyi
Can I double the recipe to make 10 pcs ?
Thank you.
Hi should be no problem ☺️
@@ruyiasianrecipes Thanks
Can I use Lotus flour
I have not tried. Does it say for steamed buns
Can we store these in freezer?
Yes sure. After you steam can place in airtight container then put in the freezer. When you want to eat, just steam straight away
@@ruyiasianrecipes Thank you so much for your response. 😊
No problem 😉
Hi thanks for this wonderful recipe! Can we freeze the bao after making and steam again before consumption?
Hi thank you! Yes you can. Keep in airtight container. Make sure it doesn’t stick to each other, difficult to separate after freezing. When you want to consume, just steam straight away don’t need to thaw. 😉
Can i used baking soda instead of baking powder?
Hi you can’t swap for this recipe. Baking soda will make the buns yellow
Thank u for sharing !🙏
Thanks for your support. Do try it when you have the chance 😊
沒橙粉可以不用嗎？
有玉米淀粉吗？可以用玉米淀粉
Delicious....
Thanks for your lovely comments ! 😊
请问一下，如果要做金瓜荷叶包，是不是水的分量变成金瓜泥？金瓜要多少克？其他成分是不是一样？
还是不太满意自己的南瓜包子不好意思给意见。 等我做到满意会跟你分享😅
Hi Ruyi
I plan to use flour with 9gm protein. Do I still need to use wheat starch? Also, is Hong Kong flour also known as Rose Flour?
Thanks!
Hi missed your comment, yes with wheat starch it will have more fine texture. Rose brand has quite a few different types of flour. Unless it states Hong Kong flour or special flour for steam buns
@@ruyiasianrecipes Thanks
可以用香港面粉吗?
可以， 但是揉了面团要现醒发15分钟
I saw TOP flour in the video but in your ingredient list is superfine flour or plain flour. So is it TOP flour that use for cake baking?
Hi sorry for the confusion. Yes I used PRIMA TOP flour in this video recipe. Definitely recommend this particular brand of flour if you can get . Hope this helps 😊
Is it okay if I leave out the wheat starch from the recipe? I do not have it at home
Hi can replace with cornstarch ☺️
@@ruyiasianrecipes I don’t have cornstarch either
Oh I see the cornstarch or wheat starch gives it a softer texture but if you don’t mind then it’s ok can leave it out. Just replace with the flour ☺️
I can’t find the full recipe in your website. Have you uploaded? Please advise. Thanks
Hi my website server was down. Now it’s uploaded. Sorry for the inconvenience caused. 😅
@@ruyiasianrecipes thanks a lot.
Happy to help 😊
Can i use granulated sugar instead of icing sugar?
Icing sugar has cornstarch so buns will softer texture. If don’t have castor sugar better than granulated sugar
Hi, may I know if you add the oil all at once to the dough? Thank you!
Hi you can add all at once.
Thank you so much for your prompt reply.
No problem hope it goes well
Can top flour being replaced by pao flour or cake flour? Thank you
Hi cake flour is not suitable for this recipe. As for bao flour silly me I tested many combinations but I did not test with pao flour for this recipe. Will let you know once I test it 😊 shouldn't take long 😁
@@ruyiasianrecipes thank you! I just subscribed to your channel, I enjoy making steamed baos and really love your videos 😍 would find some days to try out your recipes, they all look super good ❤️
Oh thanks you so much for subscribing 😘. Yes do try my recipes when you have the time. Especially those using Hong Kong flour. The texture is more delicate and success rate is higher cos the flour is more stable 😊
Hi there, sorry it took me some time to get back to you, pretty busy this week. I just tested with Pao flour. It seems to work as well but the proofing time took me 40-45 minutes. 😁😅 . Texture wise, not ideal for me. Its soft, fluffy as well but slightly sticky. If you have Hong Kong flour, do test out those buns using Hong Kong flour like my custard bun recipe, definitely much nicer and the success rate is higher. 😋
请问一下 这个食簿可以做多少个？？
你好这个食谱可以做5个☺️
What is the purpose of wheat starch here?
Hi it will soften the texture of the bun ☺️ if you don’t have can use cornstarch
@@ruyiasianrecipes Hi Thanks for answering.Actually, i already tried the recipe and it turned out really great. İ just want it to be a little fluffier. Would you recommend longer rest time for that or increase the amount of yeast or baking powder?
Oh Okies ☺️ that great! The rest time might not help. Maybe you need to proof longer until it looks fluffy and slightly swollen before steaming. And yes you can add slightly more yeast. Not baking powder though cos it will turn more yellow. Hope this helps and thanks for trying my recipe ☺️
@@ruyiasianrecipes Thank you for sharing.
@@omerakosman7011 happy to help ☺️
I really enjoy watching your video and it's so informative, I've been searching for this recipe and I found yours I will try to do this recipe cos we have visitors coming this week. Thanks for sharing and GOD bless
Hi Gina thanks very much. Hope it turns out well. If you can get bao flour/ Hong Kong flour I have another bao bun recipe do check it out ☺️
Hello! Do you start counting 12-15 minutes as soon as you turn the stove on? Or is it 12-15 minutes as soon as it starts boiling?
Hi turn the stove on
@@ruyiasianrecipes thank you 😊
Happy to help hope it goes well ☺️
@@ruyiasianrecipes i am cooking chow mein tomorrow and will make these on the side. I will let you know how it goes. Take care and keep safe, from the Philippines 😊
Oh from Philippines! Ok 👌 chow mein sounds delicious 😋 take care and stay safe too
很喜欢老师的挂包,👍😋请问可以不加泡打粉吗？谢谢
不好意思，最近不舒服没回答，如果没有加入泡打粉就不会蓬松。可以但是口感不够蓬松
Hei here inn norway we only have *hvet helkorn* wich is all-purpose flour* and royal fan cake flour you can serch it if you dont know what or how they look like but can you pleas tell me what flour should i use that i can buy here inn norway and its spring here inn norway do i need to doble ny dought inn a warm place or should i just pleace it some where
And i like to use less flour cuz im not so sure if its a fail or not and i like to Try or practis first cuz i dont really like to wast some ing cuz som is hard to find here so can you pleas send me a ingrediens to make just to Try to know what or is it that that makes the dought or the bread like that why ny bread is not soft and i want to make more if i know the right textur or ing to make them and its not rast to find a asian ing here inn norway and we dont have Hong kong flour here inn Oslo so can you pleas send me some recipe that i can easely find inn norway Oslo Drammen
Hi there I’m from Malaysia! If it’s the same as all purpose flour yes can be used. Don’t need to place in a warm place to proof. If your area less than 29degrees Celsius probably need to proof longer than 1 hour. Best to use same amount of ingredients because difficult to divide some ingredients like yeast and baking powder. Hope it goes well ☺️
hi, i love ur recipe, can i use milk for substitute water? 🙏
Hi thanks for liking my recipe☺️! I’ve not tried with milk but think can try. Definitely suggest trying with water if you don’t mind cos the texture is also soft already 😆
Hi! Love your buns.. just one question.. is it better to start making the shape of the buns befor proofing 1 or two times?? And how can i make white buns with all purpose flour or bread flour??
Hi thanks for liking my recipe. I'm not quite clear on the question. Do you mean shaping the buns before the first rest time? The rest time is to allow the gluten to relax. so its easier to shape the buns after resting the dough. Its difficult to make the buns white with all purpose flour or bread flour. The only was I'm aware of it to use a special flour called Hong Kong flour. Its a bleached flour so its whiter. another way is to use superfine flour. this flour is also whiter compared to AP flour or bread flour. See video on bao buns using Hong Kong flour. th-cam.com/video/uNFRLweAZYk/w-d-xo.html
@@ruyiasianrecipes thanks for answering.. the thing is that in this video you start shaping the buns without resting the dough.. can you do it that way also??
ah...I have many steam bun recipes, got abit confused myself. Yes, for plain flour/AP flour, don't have to proof first time. And yes, don't have to rest the dough before shaping. Sometimes, you can let it rest for 2-5 minutes if your dough is still not very smooth after kneading. Its because the water absorption rate for the different flours are not the same. The method for steaming buns is very different from baking bread. Somehow, if you proof 2 times like making bread, after you steam the bun, it will not have a very smooth surface. Hope this answers your question. 😁
Hello Miss Ruyi, I have tried a few of your recipes. They are excellent. I can't buy Hong Kong flour in Australia. Only can buy Purple Orchid Brand low gluten flour made in China. The buns are quite good.
Just wondering if I use Hong Kong flour it could be even better. Are you in Singapore? Next time when I travel I will get some. Thanks
Hi there really happy that it turned out great. Thanks very much for your support ☺️ . I’m not sure about the difference cos I’ve not tried purple orchid brand low gluten flour but if you could get your hands on Hong Kong flour definitely worth giving it a try. I’m from Malaysia but can definitely get Hong Kong flour from Singapore. Have a good day ☺️
hii how well will this recipe work with flour with protein content of 10.8?
Hi I don’t think it will be a problem, probably the bun more springy and chewy 😋
@@ruyiasianrecipesthank you so much cant wait to make this today ☺😁 any idea how I can substitute the instant yeast for active dry yeast 😥😭
@@schooldays5926 oh goodie! I see other recipes recommending to soak the active dry yeast in water first and wait for it to bloom, so you may try that 😁
Mine is 11.2 protein content on all-purpose flour is it ok and i have red lotus spesial flour and its made og Thailand and IT Said here that i can use this to make a "chinese steam bun"custrard cream filling and "dough"
If you dont get it i think you can serch it if you dont know what or how the plastick look like pleas if you read this can you pleas send me a feed back cuz i really want to Try maling it tomorow
And IT Said that i can make a steam bun,steam cake cookies, cakes and biscuits
Its says that this flour has 0 protein and 0 salt
Wow!!!! Beautiful!
Thank you very much ☺️
Hi, the Prima flour you used is 低筋面粉 right?? After watching your all of your buns videos, I noticed that the buns made using Hongkong Flour is a little bit more chewy than using plain flour. Is it true? or is it just my feeling? Hahahaha...
What is the main difference of buns made using HK flour and plain flour?
Anyway. Thanks for making so many good quality videos and recipe and sharing it with the world.
Hi there again! the prima flour I use is superfine all purpose flour like 细腻中筋面粉。 the bun using hong kong flour is not chewy, its cotton soft like the buns in dim sum restaurants. the plain flour is also soft. Usually plain flour makes more chewy buns but I added cake flour and wheat starch to soften the texture. Hope the explanations help. Thanks for your support. 😁
@@ruyiasianrecipes thank you
No problem 😉
请问没有糖粉，可以用幼糖替代吗？谢谢
可以， 糖粉会让包子比较嫩软
@@ruyiasianrecipes 请问用幼糖的分量是一样吗？没有澄粉，可以用木薯粉代替吗？谢谢
一样， 这个食谱没有试过木薯粉，我觉得可以吧
Hi, do I wait for the water to boil before I steam the bun?
Hi for this method no water at room temperature
@@ruyiasianrecipes thank for the quick reply 😊
Hello. How long did you proof the dough for ? And can I use same amount of cake flour instead of top flour ? :)
Hi please replace with plain flour instead of cake flour. Cake flour is not suitable, the dough will become sticky. First time just rest 5 mins, then after shaping proof for about 1 hour, you will see the the dough is more plump and also more smooth
Is 20 ml of vegetable oil correct? I tried that and I had to throw away everything
May I know what flour you used?
@@ruyiasianrecipesit is an italian flour for pasta making, the lowest ash content i could find...thank you for your reply
@smj2015 hi I’m not familiar with Italian flour but if you use the lowest protein one it is similar to cake flour. For this recipe cake flour is not suitable. When you add oil to it it will tend to be very sticky. You can try to use similar to plain/all purpose flour.
@@ruyiasianrecipesno it is not a cake flour but one to make noodles and dumplings. Minumun protein content is 11% which shouldn't be low
@smj2015 I see maybe you can let me know what effect the oil has on the dough
Mine didn’t turn out white😢😢😢
Hi 👋 how did it turn out? If you use plain flour it will not be white. Have to use superfine flour or bleached flour
Thank you as I will try again
Thanks for your time and the best of formula, please translate in THAI language, Thanks
I don't know Thai language will try my best to include in the future. Thanks for watching 😁
Can i frezz my dough cuz i cant steam them now and i already rise the dough for like 3× first was 3 hour second is 3 hour and tre is 3 hour and i cant use them now cuz my dad is still home i kan steam them after 15 hours cuz my dad is still home so I need to wait another 15 is there another way so i can still usey dough i dont want to make another for tomorrow cuz i am lazy pleas make it work cuz i don't think I can still eat it cuz i over rise it and the dough will teast bad cuz i kill the yeast or someting worser or should i Just trow it away 😨😨😨😨😭😭😭 im a wast 😭😭😭😭
Hi I’m so sorry it didn’t turn out right. Apologies I didn’t get to message you in time because there is a time difference
@@ruyiasianrecipes its fine noe cuz i can still make more and it turn yesterday i steamd mye bun and it turn out to be ok love the bread and the bread is White and soft
That’s great to know ☺️ happy you liked it
Hi my steam bun did not raise at all, followed all the step, can advice?
Hmm...Is the instant yeast fresh? If it is, then it might be when proofing you did not let it rise enough before steaming. Is the temperature in your area cold? If it is it takes much longer to proof
Thanks for the speedy reply. I use dry instant yeast is it the same? Temp here abt 28-30 degee
Yup should be the same. If it’s a new packet then it is not the problem with the yeast. Next time to be sure you can activate the yeast in water and some sugar first. Sometimes takes about 50-60 minutes for the proofing time. Mine took shorter time because of the flour I used.
@@ruyiasianrecipes we used the same brand and type of flour. Also mix sugar and water first..
Oh I see 😅 ok then might be kneading. After you knead was the dough elastic and smooth?
💜💙💚
Thank you 😊