RECIPE (for anyone like me who is bad at following videos) - custard cream - 1. separate egg yolks. mix egg yolks and caster sugar until combined. 2. add fresh milk and mix until combined. 3. add plain flour and mix until combined. 4. pour mixture into a saucepan to heat. cook on low heat until the custard becomes creamy. add vanilla extract and stir in. 5. put creamy custard in a piping bag for later. - dough - 1. mix bread flour, caster sugar, salt, and instant yeast together. 2. add fresh milk and mix together with dry ingredients until it forms a dough. 3. knead with hands for about 5 minutes. 4. add unsalted butter (softened) to the dough and incorporate through kneading for about 5 minutes. 5. leave dough to rise for 1 hour at room temperature. 6. after 1 hour, deflate the gas + knead a little. divide the dough into 6 equal parts. 7. take 1 portion of dough and roll it into a circle. do this for each portion, then let the dough rest for 15 minutes. 8. after 15 minutes, flatten the pieces of dough out and put them on a baking tray. 9. use a floured object (like the bottom of a small jug) on it to indent the centre of the flattened dough, so that there is a place in the for the custard. 10. pipe in the custard that you made earlier into the indent that you just made. 11. let rise for 1 hour at room temperature. 12. after 1 hour, preheat oven to 180 degrees celcius/350 degrees fahrenheit. 13. brush fresh milk over the top of the pastries (not on the custard). 14. bake for 15-17 minutes. enjoy!
Custard is not my thing but i wanted to try this recipe for my mom because she loves custard buns and wow i didn't expected it to turn out so amazing! After i baked them the custard doesn't taste very eggy. The buns are soft, we really loved them! Thank you Apron again! 🧡
Can I use whole milk or evaporated instead of fresh milk? Will it have the same results?😊 Update: Used whole milk and it turned out delicious. Great recipe!
I tried these tday . It turned out delicious with the perfect amount of sweetness 😋. Ma parents loved it. Thank you for this recipe. Instead of bread flour I used plain flour and I added 1 1/2 tsp wheat flour and removed same amount of plain flour😊
I made it today. I used oat milk and bread dough machine. It came out very good. The bread tasted like the bread in the buns from Chinatown. Thanks for this recipe. It's a winner.
OMG, I made these today and they were absolutely fantastic! This custard was delicious as well as a dough that surrounded it. Highly recommended to try!
Gostei muito: Receita em portugues. - creme de creme - 1. Gemas de ovos separadas. misture as gemas e o açúcar refinado. 2. Adicione o leite fresco e misture até combinado. 3. Adicione a farinha e misture bem. 4. Despeje a mistura em uma panela. Cozinhe em fogo baixo até o creme ficar cremoso. Adicione o extrato de baunilha e misture. 5. Coloque o creme cremoso em um saco de confeitar para mais tarde. - Massa - 1. Misture a farinha de pão, o açúcar refinado, o sal e o fermento. 2. Adicione o leite fresco e misture com os ingredientes secos até formar uma massa. 3. Amasse com as mãos por cerca de 5 minutos. 4. Adicione manteiga sem sal (amolecida) à massa e incorpore. Amassar por cerca de 5 minutos. 5. Deixe a massa crescer por 1 hora em temperatura ambiente. 6. Após 1 hora, esvazie o gás, amasse um pouco, divida a massa em 6 partes iguais. 7. Pegue uma porção de massa e enrole em um círculo. Faça isso para cada porção e deixe a massa descansar por 15 minutos. 8. Depois de 15 minutos, alise os pedaços de massa e coloque-os em uma assadeira. 9. Use um objeto enfarinhado (como o fundo de um jarro pequeno) para recuar o centro da massa achatada, de modo que haja uma cavidade para o creme. 10. Coloque o creme que você fez anteriormente na cavidade que você acabou de fazer. 11. Deixe crescer por 1 hora em temperatura ambiente. 12. Após 1 hora, pré-aqueça o forno a 180 graus. 13. Pincele o leite fresco por cima dos doces (não no creme). 14. Leve ao forno por 15-17 minutos. E desfrutar!
Incredible & unusual shape. I’ve looked at 50+ recipes to use egg yolks. I never expected to find one that looked so nice & let’s me use the egg yolks THEN I CAN make a beautiful bun as well. I am definitely SAVING this recipe. Many Thanks 🙏🏼
Thanks for the recipe, just tried it today :) just a few things I wanted to mention that I've noticed while preparing the dough: it would've been good to mention that the milk for the dough should be room temperature as the yeast develops best this way and in my opinion the dough was waaay too sticky, even more so after I added the butter. So I added about 15g more flour :) I also think the butter can be added straight into the batter and not later too as it's all a sticky mess and really tedious to form otherwise🙈😅
Wonderful recipe once I figured out my conversions~ First try was dense and hard YIKES! I am in the USA and 150g is not 1 1/3 cups - its actually closer to 2/3. (Hence why my first try was so dense and not at all sticky!) The measurements below worked great for me USA Measurements: 卡仕達 CUSTARD CREAM 蛋黃 egg yolk 2 细砂糖 caster sugar 25g / 2 Tbsp 鮮奶 fresh milk 140ml 中筋面粉 plain flour 25g / 2 Tbsp 香草精 vanilla extract 1 tsp 麵糰 DOUGH 高筋面粉 bread flour 150g / 2/3cup (with a little extra on hand for stickiness - approx 1/4 cup) 细砂糖 caster sugar 15g / 1 Tbsp 鹽 salt 1/4 tsp 即溶酵母 instant yeast 2g / 1/2 tsp 鮮奶 fresh milk 100ml 無鹽奶油 unsalted butter 15g / 1Tbsp
I just made them. They came out looking exactly like the ones in the video. The custard tasted amazing and the buns were very soft. They had the perfect sweetness as well.
Baru nemu ni channel kaka,mudah semua yang kaka buat.dan penjelasannya di video dan di keterangannya juga pakai bahasa indonesia....sungguh ini yang membuat aku suka hehehehe
I use grams and cook by weight...I’m from the U.K.. But I just love the cooks who think of everybody and give us all the chance to cook their recipes. So frustrating to click on a tutorial and see that the recipe is in a format I don’t use. This woman is just great. Pleasure to watch her tutorials.
I've never made my custard this way though I use the same ingredients. I mix all but the egg yolks in and heat until thickens. I then very slowly drizzle it into the egg yolks while whisking rapidly. If I remember right it is called tempering so the yolk doesn't become cooked. Then return to heat and let thicken again and add the vanilla extract. I'm with you though that if making their way why not simply do it in the pot?
@@Hellofutureme45 I am making the recipe right now and so far it is not working out. I had to make the custard twice, the first one was super eggy and tasted of flour and the texture was clumpy. The second try I put the egg and milk mixture through a strainer before adding the flour and then strained the whole mixture again before putting it on the stove to cook. It still tastes the same just with a better texture. The dough is runny and I am not able to figure out where I went out as I followed the steps per grams and mls.
@@Hellofutureme45 I did .. but I will attempt making it again. It tasted nice, but it didn't look like it does in the video and the "bread" should be fluffier. I think it is worth giving it another go
I made this custard cream buns just right now. It turned soooo good very soft and delicious 😋This is my 2nd recipe I learned from you Apron. Thank you so much for sharing. 😊🙏God bless.
Some will probably ask why caster sugar? Answer? Simple.. cuz it dissolves easier than regular granulated sugar. Powdered sugar (confectioners' sugar) should be fine BUT gotta grind your own adjusting amount for proper results cuz manufacturers add cornstarch to prevent caking and clumping.
I did this for the first time and it was so dry and hard but then I made another one, I added and egg and more butter and I’m telling you guys, it tastes so much better!
Personally, I really enjoy just the sound of what's going on versus adding any music. It's so relaxing and soothing to me. I would prefer to delete the music.
@@janisevang6322 caster sugar is just like normal sugar but the small pieces of sugar are a little bit smaller. It is NOT powdered sugar, and if you can't find it just use normal sugar and I'm pretty sure it'll be the exact same.
This is going to sound silly, but you have the absolutely best looking eggs I have ever seen and I use fresh eggs from my daughters chickens!! Beautiful, just beautiful!
Wow, I really want to make this. I only have active dry yeast- can I use that instead of instant? Also, how much time do you knead the dough for when you put in the butter?
I love these Japanese, Korean videos. No background music, no information about self, no chattering … only content and important information !!
True.
Yes, I completely agree, if I am trying to learn a recipe and new techniques I really don't want the distraction of horrible music.
lmao this is chinese.
Indeed.👍😍
Check the characters, it's Chinese
RECIPE (for anyone like me who is bad at following videos)
- custard cream -
1. separate egg yolks. mix egg yolks and caster sugar until combined.
2. add fresh milk and mix until combined.
3. add plain flour and mix until combined.
4. pour mixture into a saucepan to heat. cook on low heat until the custard becomes creamy. add vanilla extract and stir in.
5. put creamy custard in a piping bag for later.
- dough -
1. mix bread flour, caster sugar, salt, and instant yeast together.
2. add fresh milk and mix together with dry ingredients until it forms a dough.
3. knead with hands for about 5 minutes.
4. add unsalted butter (softened) to the dough and incorporate through kneading for about 5 minutes.
5. leave dough to rise for 1 hour at room temperature.
6. after 1 hour, deflate the gas + knead a little. divide the dough into 6 equal parts.
7. take 1 portion of dough and roll it into a circle. do this for each portion, then let the dough rest for 15 minutes.
8. after 15 minutes, flatten the pieces of dough out and put them on a baking tray.
9. use a floured object (like the bottom of a small jug) on it to indent the centre of the flattened dough, so that there is a place in the for the custard.
10. pipe in the custard that you made earlier into the indent that you just made.
11. let rise for 1 hour at room temperature.
12. after 1 hour, preheat oven to 180 degrees celcius/350 degrees fahrenheit.
13. brush fresh milk over the top of the pastries (not on the custard).
14. bake for 15-17 minutes. enjoy!
asmrARA she put 150g of bread flour but the equivalent to cups is just 1 cup not
1 1/3cups is she trying to mess it up?
Michelle Isabelo I think cups are different in every country so I’m not sure 😭 I use grams
You are such a darling!
Very kind. I appreciate it a lot.
TKS a lot.
Made these custard cream buns this morning.
It's yummy.
Thanks Apron.
All your recipes and videos are so clear and easy to follow.
Custard is not my thing but i wanted to try this recipe for my mom because she loves custard buns and wow i didn't expected it to turn out so amazing! After i baked them the custard doesn't taste very eggy. The buns are soft, we really loved them! Thank you Apron again! 🧡
Can I use whole milk or evaporated instead of fresh milk? Will it have the same results?😊
Update: Used whole milk and it turned out delicious. Great recipe!
I tried these tday . It turned out delicious with the perfect amount of sweetness 😋. Ma parents loved it. Thank you for this recipe. Instead of bread flour I used plain flour and I added 1 1/2 tsp wheat flour and removed same amount of plain flour😊
I made it today. I used oat milk and bread dough machine. It came out very good. The bread tasted like the bread in the buns from Chinatown. Thanks for this recipe. It's a winner.
Can you tell me step by step how to made it on bread maker?
I've tried it today n it came out really good. My whole family love it. Thnks apron for a good recipe tutorial. GOD bless u always 🙏🙏🙏
Hai, may I know what type of flour did u use? High protein or low protein or maybe all purpose flour?
@@evelynprisilla675 Hai Evelyn, I used all purpose flour.
OMG, I made these today and they were absolutely fantastic! This custard was delicious as well as a dough that surrounded it. Highly recommended to try!
Gostei muito: Receita em portugues.
- creme de creme -
1. Gemas de ovos separadas. misture as gemas e o açúcar refinado.
2. Adicione o leite fresco e misture até combinado.
3. Adicione a farinha e misture bem.
4. Despeje a mistura em uma panela. Cozinhe em fogo baixo até o creme ficar cremoso. Adicione o extrato de baunilha e misture.
5. Coloque o creme cremoso em um saco de confeitar para mais tarde.
- Massa -
1. Misture a farinha de pão, o açúcar refinado, o sal e o fermento.
2. Adicione o leite fresco e misture com os ingredientes secos até formar uma massa.
3. Amasse com as mãos por cerca de 5 minutos.
4. Adicione manteiga sem sal (amolecida) à massa e incorpore. Amassar por cerca de 5 minutos.
5. Deixe a massa crescer por 1 hora em temperatura ambiente.
6. Após 1 hora, esvazie o gás, amasse um pouco, divida a massa em 6 partes iguais.
7. Pegue uma porção de massa e enrole em um círculo. Faça isso para cada porção e deixe a massa descansar por 15 minutos.
8. Depois de 15 minutos, alise os pedaços de massa e coloque-os em uma assadeira.
9. Use um objeto enfarinhado (como o fundo de um jarro pequeno) para recuar o centro da massa achatada, de modo que haja uma cavidade para o creme.
10. Coloque o creme que você fez anteriormente na cavidade que você acabou de fazer.
11. Deixe crescer por 1 hora em temperatura ambiente.
12. Após 1 hora, pré-aqueça o forno a 180 graus.
13. Pincele o leite fresco por cima dos doces (não no creme).
14. Leve ao forno por 15-17 minutos. E desfrutar!
Obrigada 😊
Finally found a recipe without a need to use custard powder👍👍👍👍
Incredible & unusual shape. I’ve looked at 50+ recipes to use egg yolks. I never expected to find one that looked so nice & let’s me use the egg yolks THEN I CAN make a beautiful bun as well. I am definitely SAVING this recipe. Many Thanks 🙏🏼
Thanks for the recipe, just tried it today :) just a few things I wanted to mention that I've noticed while preparing the dough: it would've been good to mention that the milk for the dough should be room temperature as the yeast develops best this way and in my opinion the dough was waaay too sticky, even more so after I added the butter. So I added about 15g more flour :) I also think the butter can be added straight into the batter and not later too as it's all a sticky mess and really tedious to form otherwise🙈😅
Hi, when baking it's always good to have the butter and other ingredients at room temperature.
When you are in quarantine all the things you see in TH-cam about food makes you want to do it all
السلام عليكم...Hi
المقادير بالعربية:
صفار بيض
3 ملعقة سكر ناعم
3 ملعقة طحين
140 مل حليب
ملعقة فانيلا
👈العجين:
كوب وثلث كوب طحين
ملعقة خميرة الخبز
كوب حليب
ملعقة سكر ناعم
ملعقة ملح
ملعقة زبدة غير مملحة
درجة الحرارة 180
المدة 15 أو 17 دقيقة
شكرا للجميع...thank you
العجين ناقصة الزبدة.
شكراعلى الترجمة 👍🏻
شكرا حبيبتي
شكرا
جزاك الله خيرًااا
Chinese recipes are the BEST!! Never fails
They look incredibly gorgeous, it's a perfect recipe, as usual, congratulations.
Yeah. This is the first time I could make a bread that eatable. Thank you for your recipe and instruction.
好吃~ 試作成功……😋 有中文字幕超棒~
Wonderful recipe once I figured out my conversions~ First try was dense and hard YIKES! I am in the USA and 150g is not 1 1/3 cups - its actually closer to 2/3. (Hence why my first try was so dense and not at all sticky!) The measurements below worked great for me
USA Measurements:
卡仕達 CUSTARD CREAM
蛋黃 egg yolk 2
细砂糖 caster sugar 25g / 2 Tbsp
鮮奶 fresh milk 140ml
中筋面粉 plain flour 25g / 2 Tbsp
香草精 vanilla extract 1 tsp
麵糰 DOUGH
高筋面粉 bread flour 150g / 2/3cup (with a little extra on hand for stickiness - approx 1/4 cup)
细砂糖 caster sugar 15g / 1 Tbsp
鹽 salt 1/4 tsp
即溶酵母 instant yeast 2g / 1/2 tsp
鮮奶 fresh milk 100ml
無鹽奶油 unsalted butter 15g / 1Tbsp
I just made them. They came out looking exactly like the ones in the video. The custard tasted amazing and the buns were very soft. They had the perfect sweetness as well.
They taste the best when eaten warm!
Baru nemu ni channel kaka,mudah semua yang kaka buat.dan penjelasannya di video dan di keterangannya juga pakai bahasa indonesia....sungguh ini yang membuat aku suka hehehehe
Your measurement of the ingredients so accurate when I tried to make one from your recipes turned out great and yummy!💖
Can we use normal flour instead of bread flour
spices of life from what I read below on a comment, they said yes
Complimenti 🎉 davvero spettacolari 🤩😋😋😋👏👏👏👏e un grazie 🤩 infinito per la traduzione in italiano 🤗le vostre ricette sono davvero OTTIME !👍👏👏🎉
Как всё красиво преподносится. без лишней суеты очень нравится смотреть за руками!
Wow good sharing 👌
Thnk u for giving d measurements in spoon n cups most of us don’t have scale, great program👍
One of other things I like about 'Apron' is she always furnish her recipes with manual measurements such as cups and spoons ...Fuh ! Iuv you Apron ..
I use grams and cook by weight...I’m from the U.K.. But I just love the cooks who think of everybody and give us all the chance to cook their recipes. So frustrating to click on a tutorial and see that the recipe is in a format I don’t use. This woman is just great. Pleasure to watch her tutorials.
Greetings ✋✋✋!
Wow, looks yummy,
I think I should try this,
Big like, thanks for sharing,
Keep safe & stay connected!
شيف رائع ووصفاتك رائعه اشكر جهودك واتمنى لك الصحه ومزيد من التوفيق والنجاح بارك الله بك
These look sooo good! I would mix the egg yolks, milk, etc. directly in the saucepan and avoid washing a bowl!
I've never made my custard this way though I use the same ingredients. I mix all but the egg yolks in and heat until thickens. I then very slowly drizzle it into the egg yolks while whisking rapidly. If I remember right it is called tempering so the yolk doesn't become cooked. Then return to heat and let thicken again and add the vanilla extract. I'm with you though that if making their way why not simply do it in the pot?
Nhìn thấy là thèm ! Bánh đẹp và hấp dẫn . cảm ơn bạn đã chia sẻ .
I already made this recipe.. it's not disappointing.. yummy,i use this recipe for donuts too.. tq APRON 😗
@@Hellofutureme45 I am making the recipe right now and so far it is not working out. I had to make the custard twice, the first one was super eggy and tasted of flour and the texture was clumpy. The second try I put the egg and milk mixture through a strainer before adding the flour and then strained the whole mixture again before putting it on the stove to cook. It still tastes the same just with a better texture. The dough is runny and I am not able to figure out where I went out as I followed the steps per grams and mls.
@@Hellofutureme45 I did .. but I will attempt making it again. It tasted nice, but it didn't look like it does in the video and the "bread" should be fluffier. I think it is worth giving it another go
ได้ไอเดียการใส่ใส้ขนมปังอีกแบบ เยี่ยมมากค่ะ
Tô fazendo agora, vamos ver no que vai dar.
Edit: Deu tudo certo, mas eu não gostei do creme (gosto meu) E o pão ficou muito bom, bem macio.
Who else more needing this little Bread with a cup of coffee☝️☝️☝️☝️☝️☝️☝️
I made them by an air fryer and it was successful. Bake in 150-155 degree in 10-11 mins. Let's try if u have no ovens
How about rice cooker, is it possible?
Cool recipe! Havent seen anything like this before. Seems simple enough to make. Thankyou for showing us how it turned out at the end.
I made this custard cream buns just right now. It turned soooo good very soft and delicious 😋This is my 2nd recipe I learned from you Apron. Thank you so much for sharing. 😊🙏God bless.
I just love all of your recipes for ease of making and less carbs and fats than a lot of other recipes.
Hi apron, love your recipes. Do I need to store this buns in the fridge or is it ok at room temp?
Parabéns pelas receitas dos paes!! Maravilhoso!
Felicitaciones por las recetas de los panes. Estupendo!
Made these today and they were lovely. Thank you for the perfect recipe.😍😍😍
Thank for sharing recipe....full waching....I love it.👍
Some will probably ask why caster sugar? Answer? Simple.. cuz it dissolves easier than regular granulated sugar. Powdered sugar (confectioners' sugar) should be fine BUT gotta grind your own adjusting amount for proper results cuz manufacturers add cornstarch to prevent caking and clumping.
thank you so much for this recipe ! I tried it and it went very very good 👩🏼🍳 more videos please 🙏🏼
Made these last night- they were delicious!
With any custard cream, I highly recommend vanilla paste. More costly but so worth it!
I love all the works of Apron. Good job.
Waa very nice testy
I like the music in the background, and Thank you so much for adding American measurements!!! 👏👍💗
I love your recipe, and also testy too thank you for sharing with us
These videos are so satisfying, I’m relaxed lol. Finished product, lovely
- j'aime tes recettes parce que tu travailles toujours à la main sans pétrin ! Bravo !
5:53 the most satisfying part
Made these today, came out delicious 😋 I added a bit of blueberry jam on top, which I thought was a nice addition
Awesome stuff. Try mixing cocoa powder with custard to get delicious chocolate cream 😋
Good point! Also chocolate double cream might do 😀
Hola! Gracias por todas sus deliciosas recetas! Saludos desde Costa Rica 🇨🇷 América Central !
I love how you shaped these. Nothing fancy needed....simple and lovely, they look delicious ! Perfect with a hot beverage tfs 💗
I just made this! Perfect! This is one channel where I can trust the measurements. Thank you.
Oh wow this is like my ultimate pastry, love custard so much thank you apron
I bake it today super soft and tasty
Tq another amazing recipe
Wow these are absolutely fabulous, I would love to make them one day 😍😍😍
Hurry up!! Great recipe.
I did this for the first time and it was so dry and hard but then I made another one, I added and egg and more butter and I’m telling you guys, it tastes so much better!
Hi, yes, each of the flour to absorb moisture are different, can try to adjust the liquid
Tried this recipe yesterday and it turned out sooooo good. Thank you! :D
Fantastic recipe chef 👍👌🌻. Thank you for your effort 😎
Oh my!! Apron dear, you are a kitchen queen. 🥰⚘
Loved your idea and but will make it with meat. 🤗
شكرا جدا لقد أحببت عمل المجنات الان بفضل عملك الجيد البسيط الذيذ
شكرا من كل قلبي
这样做的卡仕达面包看起来好像不错，有空的时候自己也想去试试做👍👍
This is my favourite bun. So thank you for sharing this nice recipe.
It's beautiful and delicious. Love Custard! Thanks for sharing. Big Love.❤
Looks so yummy Must try.Tqsm for yr recipe.👍🤩
Thanks for the receipt and I had tried it out but the bun is a bit hard, not soft enough, may I request for the reason, thank you very much!
U r awesome..i Love so much the way u bake and cook.. Hats off from india 🇮🇳
Been looking for this bun recipe for so long. Gonna try this very soon InsyaAllah. Thank you for sharing
Rất Cảm ơn Bạn đã chia sẻ công thức rất dể hiểu
insha'Allah*
والله بجد اول مره اشوف قناة اجنبيه جميله كده وبسيطه وفعلا النجاح مش بالصوت ولا بالصوره ‘‘انا بتمني تشوفي تعليقي وتعمليلي قلب😘😘متابعه من مصر
بحبكم فالله متشكره جداا للناس ال شرفتني انتو ناس عسل زي صاحبه المحتوي
Personally, I really enjoy just the sound of what's going on versus adding any music. It's so relaxing and soothing to me. I would prefer to delete the music.
What is caster sugar?
U cant be serious
@@janisevang6322 caster sugar is just like normal sugar but the small pieces of sugar are a little bit smaller. It is NOT powdered sugar, and if you can't find it just use normal sugar and I'm pretty sure it'll be the exact same.
@@janisevang6322 its normal sugar, sometimes can be finer
janise vang granulated sugar that you may be using on day to day basis
Hi
Am a viewer from kerala, India..
Thanku for wonderful recipes
Thanks to the lockdown I have plenty of time to bake and explore recipes ❤
Yes, agreed.
I just done it!!! very success with your recipe. Taste better than any of my baked buns. Thank you very much.
Love it from Algeria Algeria thnks
謝謝您！我依照您的做法很好可是沒有您做的那麼好！還是很软很香！
Maravilhoso 👏👏 QUE A LUZ De DEUS TE ILUMINE ✍️🙌 BRAVOOO 👏🍀😚
This is going to sound silly, but you have the absolutely best looking eggs I have ever seen and I use fresh eggs from my daughters chickens!!
Beautiful, just beautiful!
Wow, I really want to make this. I only have active dry yeast- can I use that instead of instant? Also, how much time do you knead the dough for when you put in the butter?
Hi, can be instead of active dry yeast. about 10 minutes knead the dough for after adding the butter
Thanks Apron shared to make Custard Cream Buns looks delicious and I ♥️you the good Cakes
If you wanted to stuff the buns, would it cook at the same temp for the same time?
美味しそうです✨💕
でも、いつも気になるのが
卵の鮮度
黄身で分かります
火を通すので大丈夫ですね🤗
発酵時、ラップをするのではなく、ボールで蓋をするのは目から鱗でした✨💕💕
如月夢野 😌🙏❤️
Hi, if I would like to make more of it, do I double all the ingredients ?
I made it for my daughters at today evening..they loved the buns very much...🇧🇩🇧🇩🇧🇩
This looks so good plus the dough looks so cute! I will try this tomorrow! I will let you know
How'd it go? 🥰😋
Its been 11 months now, how it went?
@@artisticpawsmeow hahaha i actually havent tried it though..sorry but i did bake during the lockdown. Thanks for reminding me
@@niaonthego3442 will love hearing about the results ! Bless you.
They look just delicious. Love how soft the dough turned out.👍
Play it at 2 X speed if you don't want to fall asleep.
like it wow buns look so delicious and beautiful
ما شاء الله معجنات جميله جدا ♥️♥️♥️♥️♥️♥️
wooooowwww..
very beautiful very delicious yummy yummy 😍
This like a soft and warm bread 🥖. IDK , I think it’s good though !💕
Yummy
So delicious👌👌👌
Hi Apron, can i replace fresh milk with coconut milk instead?
Hi, yes can might try
🦋Очень вкусно с кремом, просто объедение! 🤗 😘☕🌸🌸🌸🦋