Milk Mango Thank you for your interest in my recipe. Yes.. you must try it! I made them with these soft and creamy milky filling, but you can certainly stuff them with other sweet fillings such as red bean paste or lotus seed paste or custard or even any savory stuffing 🙂
I love your video, and how you explain it, I made buns once but they don't look like yours, I really want to try your recipe, and you got a new subscribe I can't wait to see more videos ❤️❤️
They are so cute ^^ Could you please tell me if I can use all purpose flour insread of glutinous rice flour? Unfortunatelt never saw this on around Or that's not gonna work put quite right?
Hi, Thank you. Yes you can substitute glutinous flour with all purpose flour in equal amount, however the texture won’t be the same. Glutinous flour makes the steam buns has a chewy texture. Another option is to substitute it with tapioca starch in equal amount. Hope this helps.
Do you know if we can freeze them before cooking? I made them (not the same character but the recipe) and they're delicious, I would love to make them to sell so would be nice to be able to make a lot in advance and just cook them before delivering
Yes, it’s possible to freeze them before steaming if it’s not the character buns. I don’t recommend to freeze the character buns before steaming coz the condensation while thawing will ruin the character details, shape and colour. Hope this helps.
Ivy Lee Hi, When flour is mixed with water the two proteins combine and form gluten.This causes the dough to become elastic and stretchy, as you mentioned above. So what you need to do is after kneading and colouring the dough, cover and Let the dough rest for about 10-15 minutes (to relax the gluten), then you can continue to roll and form them. Hope this helps
Hi! I really like the tips I watched in the vídeo but I have a problem, I don't have rice flour, could I replace it with another flour? Second question, could I flavour the dough with a mint or mango or another kind of marmelade? Look foward for your answer. Thanks!
Hi, thank you for your compliment. Yes you can substitute glutinous flour with all purpose flour in equal amount, however the texture won’t be the same. Glutinous flour makes the steam buns has a chewy texture. Another option is to substitute it with tapioca starch in equal amount. I suggest to use natural food colouring powder form of flavoring for ease and simplicity (for example matcha for green, beetroot powder for red, etc). You only need to make one dough that you can split into two equal portions and add flavoring to one of them. If you want to use liquid or mashed veggies like beet juice, mango or marmelade you will need to make two doughs separately instead of making one main dough. Of course alternatively, you can always use flavour and colour food gel. Hope this helps.
Again I, I have another question, instead of using all-purpose flour and rice flour, can I use only cake flour? Sorry I ask you a lot of questions, it is that here in Chile it is difficult to get those products 😔
You can store them 1 month in the freezer. Store them in the sealed bag or a plastic container to prevent the buns dry. To reheat the buns 30 seconds intervals in the microwave or 20 minutes in the steamer. Hope this helps.
hieu lam Hi, I have seen your pic. There are several reasons based on your steam buns result: 1. Excess yeast. Solution: please use the same amount of yeast as recipe directions 2. Air bubbles trapped inside the dough. Solution: you can roll out air bubbles with a rolling pin before put the fillings inside (to remove the air bubbles) and then when shaping the dough try to pull the dough firmly into shape. 3. Buns rise too long and in an area that was too warm Solution: rise it just until it double in size and use your finger to make a small dent on the dough surface. If the dent remains, the bun is ready to steam 4. Steamer temperature is too hot (when the steamer is too hot, the skin forms before all the steam has escaped from the bun. This causes bubbles to build up under skin). Solution: preheat the steamer, place the buns and steam on medium heat. Hope that helps
I would highly recommend that you invest in a kitchen scale, they will give you more accurate, consistent result in your baking. In the meantime, maybe you might want to use grams to cups online calculator to help you as a converter. Hope this helps.
@@BEMBUMKITCHEN one more question, is it possible if I will make the buns and decorate it first then put it in a freezer so I can cook it on some other time or day?
Hi, if you want to make the dough in advance, I would suggest that you finish the bun dough instructions until step number 8 and then freeze them (bun dough and coloured details dough) as soon as possible (avoiding fermentation is important at this stage). Once the dough balls are frozen, pack them in the ziplock bag and put it back into the freezer (You can store them for 1 month). When you are ready to steam them, take out the dough from the freezer, lay them on the tray, cover with a plastic wrap to prevent drying and then store them in the refrigerator overnight (this is the best method to defrost the dough). I don’t recommend to defrost the dough at the room temperature, coz condensation that occurs during defrosting will damage the dough. Then on the next day, you may follow the step to reshape and fill the dough before proofing (continue with step 9 until finish). Hope this helps.
![[SUB] Steamed Custard Buns :: Soft & fluffy :: Easy Recipe](http://i.ytimg.com/vi/Ed_0pLggDvM/mqdefault.jpg)
so glad i found this channel. it's a small, unpopular channel, but i love it to the bottom of my heart :)
• ᴄαкιє • Thank you for the kind words
They are super cute! 🐰🐥. This recipe make bun look very fluffy and creamy filling. Thank you for sharing ❤️
These lovely words are extremely delightful. You are welcome.
Your voice is so soft and nice. I love it!! 🥺❤️
Thank you
So adorable and cute! I’m subscribing now. Your voice is so lovely 😊
Thank you for your kind words.
I don’t have any of these ingredients, lol! But I’d love to try to make these some days, as I love steamed buns 💕
Milk Mango Thank you for your interest in my recipe. Yes.. you must try it! I made them with these soft and creamy milky filling, but you can certainly stuff them with other sweet fillings such as red bean paste or lotus seed paste or custard or even any savory stuffing 🙂
I love your video, and how you explain it, I made buns once but they don't look like yours, I really want to try your recipe, and you got a new subscribe I can't wait to see more videos ❤️❤️
Jessica Pedroza Thank you for the compliment and your support, I really appreciate it. I hope that you will like the recipe.
Awwwwwww I really wanted to learn how to make those, they seem so yummy and the way they're squishy is so perfect 😍
I'll try asap 💕
Tainá Moreira Yes you should, I like these bun texture, specially the milky fillings, it’s so soft and creamy ☺️
I love how cute everything is! You have a lot of skill 😃
Thank you for recognizing my work with such kind compliments.
Wow amazing will surely try
Thank you. I hope that you will enjoy the recipe.
Love your voice!!! and your cute creations
Mauricio Piñon Vargas Thank you for taking the time to comment on my videos, really made my day.
Cute I will try in shaa Allah.
Thank you for loving my work, I hope that you will enjoy the recipe.
Cute🐰 Like it🐨
Thank you.
I’m glad I found your channel it’s so cute but I’m just gonna go buy it
Thank you for your compliment.
Love your channel. So many cute food! Keep up the good work ❤️ gonna try this recipe today.
Thank you for your support and compliment, I hope that you will enjoy the recipe.
these buns are so cute 🥰
Thank you.
Too cute to eat!😍
Lyssa B 😊
Waahhh..sooo cuteeeee❤️
Lenny Puspitasari Thank you
Cutee 😍😍😍😍😊😊
Thank you.
They are so cute ^^
Could you please tell me if I can use all purpose flour insread of glutinous rice flour? Unfortunatelt never saw this on around
Or that's not gonna work put quite right?
Hi, Thank you. Yes you can substitute glutinous flour with all purpose flour in equal amount, however the texture won’t be the same. Glutinous flour makes the steam buns has a chewy texture. Another option is to substitute it with tapioca starch in equal amount. Hope this helps.
@@BEMBUMKITCHEN thank you :э
@@bigbird7748 you are welcome.
@@BEMBUMKITCHEN can I add corn starch?
@@sanburki9494Hi, I don't recommend to substitute it with corn starch and never tried it before. Hope this helps.
cutest buns! ill have to try this out!!! thank you for the video
Thank you and you are welcome. I hope that you will like the recipe.
Do you know if we can freeze them before cooking? I made them (not the same character but the recipe) and they're delicious, I would love to make them to sell so would be nice to be able to make a lot in advance and just cook them before delivering
Yes, it’s possible to freeze them before steaming if it’s not the character buns.
I don’t recommend to freeze the character buns before steaming coz the condensation while thawing will ruin the character details, shape and colour. Hope this helps.
When rolling, forming dough shrinks. Pls advise me the reason and repair with thanks
Ivy Lee Hi, When flour is mixed with water the two proteins combine and form gluten.This causes the dough to become elastic and stretchy, as you mentioned above. So what you need to do is after kneading and colouring the dough, cover and Let the dough rest for about 10-15 minutes (to relax the gluten), then you can continue to roll and form them. Hope this helps
I just try it and I'm so happy it works.. thank you so much for sharing the recipe 🥰🥰🥰
My pleasure and you are welcome. I’m so glad that you love the recipe.
Hi!
I really like the tips I watched in the vídeo but I have a problem, I don't have rice flour, could I replace it with another flour?
Second question, could I flavour the dough with a mint or mango or another kind of marmelade?
Look foward for your answer.
Thanks!
Hi, thank you for your compliment.
Yes you can substitute glutinous flour with all purpose flour in equal amount, however the texture won’t be the same. Glutinous flour makes the steam buns has a chewy texture. Another option is to substitute it with tapioca starch in equal amount.
I suggest to use natural food colouring powder form of flavoring for ease and simplicity (for example matcha for green, beetroot powder for red, etc). You only need to make one dough that you can split into two equal portions and add flavoring to one of them.
If you want to use liquid or mashed veggies like beet juice, mango or marmelade you will need to make two doughs separately instead of making one main dough.
Of course alternatively, you can always use flavour and colour food gel.
Hope this helps.
Gracias 😊😉
De nada.
Again I, I have another question, instead of using all-purpose flour and rice flour, can I use only cake flour? Sorry I ask you a lot of questions, it is that here in Chile it is difficult to get those products 😔
To be honest, I haven’t tried that before. Maybe you can give it a try and I would be happy if you can share the result with us.
Tq
You are welcome
Does the bun dough have to soft or soft hard? I just my buns for proofing.
The bun dough should be soft (but not too soft), stiff enough to shape. Hope this helps.
is this can be frozen? how long is the life of this when it's frozen?
You can store them 1 month in the freezer. Store them in the sealed bag or a plastic container to prevent the buns dry.
To reheat the buns
30 seconds intervals in the microwave or 20 minutes in the steamer.
Hope this helps.
thank you so much!!! ❤
My pleasure.
What can I substitute for heavy cream? :)
You can substitute it with 1 tablespoon of milk. Hope this helps.
hi, may i know what fillings you put?
Hi, it’s a milky filling. Kindly find the complete recipe in the description box. Hope this helps.
What if I use Instant Yeast? What will be the measuremnt for it? Thank you!
1/2 + 1/8 teaspoon Instant Yeast. Hope this helps.
1/2 tsp yeast or 1/4 tsp yeast to the dough mixture?
Hi, it’s (1/2 + 1/4) tsp, equal to 3/4 tsp. Hope this helps.
@@BEMBUMKITCHEN ok so add 3/4 tsp to yeast mixture right? I thought maybe u listed two measurements to use it separately haha
Yes correct 🙂.
Just made.. They are so cute but still some nit good. Need advise more
Cant attach picture to show you....
Hi, I’m glad that you’ve tried the recipe. Maybe you can describe here what’s your difficulties?
I cant express by words... Xan you check in your fb. I just att photo of finished one...Skin is not well have balloon on skin.
hieu lam Hi, I have seen your pic.
There are several reasons based on your steam buns result:
1. Excess yeast.
Solution: please use the same amount of yeast as recipe directions
2. Air bubbles trapped inside the dough.
Solution: you can roll out air bubbles with a rolling pin before put the fillings inside (to remove the air bubbles) and then when shaping the dough try to pull the dough firmly into shape.
3. Buns rise too long and in an area that was too warm
Solution: rise it just until it double in size and use your finger to make a small dent on the dough surface. If the dent remains, the bun is ready to steam
4. Steamer temperature is too hot (when the steamer is too hot, the skin forms before all the steam has escaped from the bun. This causes bubbles to build up under skin).
Solution: preheat the steamer, place the buns and steam on medium heat.
Hope that helps
can i skip the heavy cream? i don't have it:(
Just substitute it with 1 tablespoon of milk. Hope this helps.
What kind of milk?
I only have a cup for measurement 😢 no weighing scale
I would highly recommend that you invest in a kitchen scale, they will give you more accurate, consistent result in your baking. In the meantime, maybe you might want to use grams to cups online calculator to help you as a converter.
Hope this helps.
are you sure there is no need of oil in your recipe?
Yes, I didn’t use oil in the buns recipe. Hope this helps.
@@BEMBUMKITCHEN cool thanks
My pleasure.
@@BEMBUMKITCHEN one more question, is it possible if I will make the buns and decorate it first then put it in a freezer so I can cook it on some other time or day?
Hi, if you want to make the dough in advance, I would suggest that you finish the bun dough instructions until step number 8 and then freeze them (bun dough and coloured details dough) as soon as possible (avoiding fermentation is important at this stage).
Once the dough balls are frozen, pack them in the ziplock bag and put it back into the freezer (You can store them for 1 month).
When you are ready to steam them, take out the dough from the freezer, lay them on the tray, cover with a plastic wrap to prevent drying and then store them in the refrigerator overnight (this is the best method to defrost the dough). I don’t recommend to defrost the dough at the room temperature, coz condensation that occurs during defrosting will damage the dough.
Then on the next day, you may follow the step to reshape and fill the dough before proofing (continue with step 9 until finish).
Hope this helps.
Pls check facebook. I wanna ask some. Thanks
Will do.
Too cute to eat too!😍