Chinese Steam Bao Buns | 挂包
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- เผยแพร่เมื่อ 26 ต.ค. 2024
- Craving for these chinese steam bao buns. Since I had to stay home, I had no choice but to make them. Made a lot of tweaks to the recipe and finally managed to get the right texture. This chinese steam bao bun recipe makes really springy, cotton soft and fluffy buns just like the restaurants. This recipe has been tried and tested many times! One of the key ingredient is Hong Kong Flour, you may not have it now but its definitely worth the effort buying them later. You may be able to get them from specialty baking shop or chinese grocery shops.
Chinese Steam Bao Buns are popularly known as Chinese Hamburgers because it opens up like hamburger and you can put any filling in the middle. Popularly stuffed with braised pork belly or famously known as Tau Yu Bak “豆油肉”. See recipe: • Braised Soya Sauce Por...
These Chinese Steam Bao Buns also taste delicious with butter and sugar, kaya, curries and any other savoury fillings.
💗
Size of cup: 9 cm diameter
Ingredients:
200-205 grams (1-1/2 cup + 2 tablespoon) Hong Kong Flour 香港面粉 200-205克 (1-1/2 杯 + 2汤匙）shope.ee/4pdST...
35 grams plain flour/all purpose flour (1/4 cup + 1-1/2 teaspoon) 中筋面粉 35克 (1/4杯 + 1-1/2 茶匙) shope.ee/4pdST...
40 grams icing sugar (1/3 cup) 糖粉40克 (1/3杯)
2 grams baking powder (1/4 teaspoon) 泡打粉 2克 (1/4茶匙) shope.ee/5KZj3...
3 grams instant yeast (3/4 teaspoon) 酵母粉 3克 (3/4 茶匙) shope.ee/5zpPr...
125 ml lukewarm water (1/2 cup) 温水 125毫升 (1/2 杯)
25 ml vegetable oil (1 tablespoon + 2 teaspoon) 菜油 25毫升 (1汤匙 + 2 茶匙)
(measurements in cups contributed by Jenny De Leon)
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Thank you for the recipe, made this last week, and will make again now. So good to dip in to sambal belacan. 😋😋😋
Hi San San thanks for trying another of my recipe! 😘 haha making it again ah, must be good. sambal sounds delicious 😋
You are welcome😍😍😍
I make two recipes in once, one recipe is not enough 🤣🤣.
I ate 3 pieces for my breakfast...it's so good. 😋😋😋
Oh really that’s nice 😊 yeah make one big batch and freeze it. Sambal and bun yum 😋 give me good idea 💡 I’ll make sambal pau next time 😘
@@ruyiasianrecipes yes please.. Will wait for your recipe 😋😋
Thank you 🙏🏼😍
@@SanSanclp Okies but need to test out my sambal recipe first 😅
I made these today and they were wonderfully soft. My family and I enjoyed them. Thank you for the recipe.
Hello 👋 so happy that it went well and you family enjoyed it !!! Thanks for trying my recipe ☺️
Nice recipe thanku so much 👍
So glad you like it 😃
i’ve made these buns and they tasted so good with otak-otak! 😋 definitely a recipe i will be keeping!
Oh have not tried with Otak-Otak! Good idea will try it next time ☺️ thanks for your support 🥰
2 1/3 cup of Flour
1/3 cup of powdered sugar
1/2 tsp baking powder
1 tsp instant yeast
1/2 cup lukewarm water
2tbs vegetable oil
You are welcome!
Awesome thanks for helping ! I have included in the video description. Just some slight difference with my conversion table. 😊
Wtf is a Hong Kong flour???
Y’all do NOT follow this recipe...I just tried it and it wasn’t it.
Hi Sally, for this recipe, need to use Hong Kong Flour 😅
i want to try look so good
Thank you very much ☺️
Hello Ruyi, jus make this pao few days ago but its a bit hard after steam - i follow all the ingredient - HK Flour & etc. May i know how long should we knead?
Oh sorry to hear that, knead about 10 mins, the dough will feel soft supple smooth. Sometimes the water absorption rate different for difference flour brand. So maybe you can add more water.
Thanks will try again
Great thanks. Also before you steam the buns should look plump and puffy
Hello - today my second attempt to do and yes its successful..fluffy and soft ... thanks
@@ireneyap6153 yay! thanks for trying again! Have you tried my custard bun, the best!
Hi, after turn off the fire need to wait few minutes before opening the cover? Or can straight open the cover?
Immediately or wait 5 mins also can. It’s safer to wait 5 mins. Usually if the dough had no air bubbles then when you open immediately it won’t wrinkle. But if there were air bubbles, waiting for 5 minutes helps to balance the air pressure and this help reduce the wrinkles
Very nice recipe!
Thank you very much ! 😊
Super delicious! Like the video it’s very calming
Thanks you for your compliment ☺️
Wow..look so delicious..🤗🙏🤩
Oh thank you very much! Do try it when you have the time 😊😁
Hi. I accidentally put in baking soda instead of baking powder. What can I do?
Err I would suggest to do another batch. Cos the baking soda will make the steam bun very yellow after steaming. Sorry no way to help 😅
Hi! What is plain flour? What is the protein content in plain flour? Is it the same as all purpose flour?
Hi essentially plain flour is the same as all purpose flour. In US it’s called all purpose flour and in the UK they call it plain flour. So the gluten level is similar mid range. I’ve included all purpose in the ingredients. Yes it is confusing! 🤨😊
Hi ! Thks a lot for this recipe ! Can't find HK flour... In france we have T45, T 65, T80 etc... Can you tell me which flour I can use instead please ? Im dreaming about making theses amazing bao :) Which weight of protein and gluten should I target ? Thanks a lot
Hi there! sorry for the late response. I was trying to ask a friend of mine who lives in France on the types of flour. You can use T45 flour but would recommend following this other bao bun recipe. See link: th-cam.com/video/WmVkVIwBapQ/w-d-xo.html
Apparently you can find steam bun flour from certain chinese grocery stores. Steam bun/baozi flour would be a good substitute for HK flour. Hope this helps 😁😊
Hello ! Je viens de voir ton commentaire et je me permets de te répondre parce que je parle français haha ! J'habite en Suisse et j ai trouvé très facilement dans une épicerie asiatique une farine qui ne s apelle pas Hong Kong flour mais qui va justement exprès pour les buns de ce type là... j ai demandé à la dame... du coup j imagine qu en France vous devez avoir beaucoup plus que nous des epiceries de ce genre là... faudrait que tu ailles jeter un coup d oeil ! Et pour le 35gr " d autre farine " j ai utilisé une toute simple farine blanche.. je pense c est la plus raffiné. Pour l instant la pâte est en train de lever.. ça devrait fonctionner je pense 🙂
Thanks Deborah ☺️
@@diboum top !! Merci bcp Deborah ! And thanks Ruyi for getting back to me ! I bought a baozi flour and for the "35 g" I used Maizena ! it worked well ! very fluffy but not white like I used to eat in Shanghai ahaahah. But the texture was really good ! Thanks a lot guys :)
Great ! 👍 happy it turned out well. Yup to get white buns need to use lard 😅 but my recipe I put vegetable oil because not many people have lard
Is icing sugar is a must? Can we use granulated sugar instead?
Yes you can use caster sugar, it dissolves easier. Icing sugar has some cornstarch in it so it just gives the dough a slightly softer texture ☺️
Thanks for answering. Will try and leave another reply if it turns out well.
Ok sure thanks hope it goes well 😁
I’ve tried this recipe, but with jicama filling. The texture of the bun is super soft. I love it. But not suitable for making bun with filling since it won’t hold onto shape and difficult to wrap.
Thanks you for super soft bun recipe :)
Hi thanks for leaving a positive feedback ☺️ . Yes jicama filling is tasty. Happy you enjoyed it 😁
What is HongKong flour ? Where to buy this kind 😮 !.?
Hi, it is a special flour to make steam buns. If you can't find, you can use bao flour.
why if I make the bao bun the colors can't be verry white
hi, if you want very white, need to use lard
@@ruyiasianrecipes thank you so much
Happy to help 😃
Okay so where can I purchase Hong Kong flour? Is there a certain brand you recommend???
Hi thanks for wanting to try my recipe! You can probably get it from chinese grocery store or special bakery supply shops. Or can try online. I I use PRIMA brand but any brand is fine. If you can't find Hong Kong flour, you can substitute with Pao/Bao flour or the packaging will state flour for chinese steam buns. Hope this helps! 😊
Hi Ruyi
I have noticed that you used 35gm of plain flour instead of wheat starch in this recipe. Any reasons?
Thank you.
Hi the texture is slightly different more springy, can use wheat starch also no problem 😉
@@ruyiasianrecipes Thanks 😊
Hope it goes well
Hi. I hv Hong Kong flour and would like try to make this buns. Noticed the shaping is different between this recipe (cut round shape) and the other bun recipe you use plain flour ( flatten the ball dough). Can I use this Hong Kong flour recipe but shape like dough ball and flatten?
Yup yup can should be no problem ☺️
Thank yiu
Welcome ☺️
What you mean Hong Kong flour? Is it strong flour?
Hi Hong Kong flour is a special flour to make Chinese steam buns, you can get from bakery supply shop. It’s low gluten but not the same as cake flour. If you can’t get Hong Kong flour your can substitute with pau/baozi flour. ☺️
Hi
Can I use this dough for Char Siu Baos ?
Thanks
Yup sure ☺️
Hi, I don't have Hong Kong flour. Can I substitute with bao flour?
Yup sure. 😊
@@ruyiasianrecipes Thank you
You’re welcome 😉
Hi.. How to store the unbaked pao dough in the fridge?
Hi normally have to steam everything then freeze
hi! I have managed to find "pau flour" from the stores but not "hong kong flour" specifically, would it be a good substitute?
Oh that’s good. yes it is the best substitute but head up the texture won’t be as soft yeah ☺️
Hi. Which store is it?
Is Hong Kong flour a must for this recipe?
Hi Kristin, yes Hong Kong flour is the main ingredient. The best substitute is either pao flour or flour specially made for making Chinese steam buns. ☺️
@@ruyiasianrecipes sa
Hi, Ruyi
Can I use superfine instead of HK FLOUR, with the plain flour? TIA 😊
Hi for this recipe recommended to use Hong Kong flour ☺️
@@ruyiasianrecipes thank you for your suggestion 🙏 😊
Hello, do we need wheat starch when it's already use hong kong flour? Thanks
Yes the texture will be more fine
@@ruyiasianrecipes okay then how many grams? Thank you so much for answering my question ❤️
@@jessicakumaladewi8937 apologies I got mixed up with another recipe, follow this recipe mix with plain flour instead of wheat starch.
What is Hongkong flour 😮!.?
Hi Hong Kong flour is a special flour to make steam buns. If you can’t find you can use bao flour. Or alternatively you can see my other steam bun recipes that use plain flour
Hi
Btw, how many bao buns can you get from this recipe?
Thank you
Hi about 16, I steamed 2 baskets at the same time.
@@ruyiasianrecipes Thank you so much! Do you have a recipe for the pork belly filling ?
yeah you can check out this link th-cam.com/video/KzjqhOx8vkc/w-d-xo.html
@@ruyiasianrecipes Thanks
😉
Hi can I use cake flour?
Sye S hi cake flour is not suitable unfortunately. You can use pau flour or any packaging that states flour for making Chinese steam buns 😊
@@ruyiasianrecipes alright, thank you for answering my question 😊
You’re welcome 😉
If I want to make plain pau or red bean pau, do I use this recipe or the custard pau recipe for the pau?
Hi Vanessa, great question. The custard pau recipe will be more suitable. It’s more spongy cakelike texture. Very suitable especially for red bean pau ☺️
Ruyi Asian Recipes Thank you!
Ruyi Asian Recipes I made the pau buns with your other recipe just now and it turned out nice 😍 I added a bit more HK flour than the recipe stated there to get the right dough texture. Thanks for the good recipe! I will try the custard pau recipe next time! Definitely will be good 🤭
Oh that’s great! Sounds like you are more pro at making pau than me 😄. Yes do try the custard pau. It’s very yummy. My whole family loves it! ☺️
Ruyi Asian Recipes Haha no lah it’s my first time making pau 😂 I usually bake stuff
May i ask if tis pau is dame as mantou recipe?
Hi was busy after I replied you earlier. This bao bun is more spingy. The mantou has a finer texture ☺️
请教为什么要加菜油？非常感谢喔
加了菜油包子会比较嫩，也可以使用猪油
What is Hong Kong flour?
Hi Cyndi, Hong Kong Flour is a special flour that makes the steam bao buns have a cotton soft texture. In Chinese its called “香港水仙面粉”. Directly translated it is Hong Flour Waterlily Flour. It makes the bun whiter and the texture is soft and fluffy like the chinese bao buns from dim sum restaurants. You should be able to find it from specialty baking supply shops, chinese grocery shops or online. If you can't, your next best alternative is bao/pau flour. The packaging of the flour will specify Hong Kong Flour. I have a picture of the flour on my website, see my website link: ruyiasianrecipes.com/2020/04/11/chinese-steam-bao-buns-%e6%8c%82%e5%8c%85/ Hope this helps!
Ruyi Asian Recipes awesome thank you for your reply, very helpful feed back!. I will look for it and try this. This my favorite! 👍
Cyndi Hong Nguyen Great hope you manage to find it! Let me know when you try it out. If you encounter any issues making these Bao buns give me a shout ! ☺️
Ruyi Asian Recipes thank you 🙏
jenny on your recipe calls for a special flour
yes it requires Hong Kong flour, thanks for clarification much appreciated😊
Where did you buy the big mixing bowl?
Hi bought it from Metrojaya Departmental Store, Kuala Lumpur. The brand is Ecology. 😊
You just bought? I will check from their website. Another question - can I use the stand mixer to knead the dough instead? If I plan to eat in a few days - I freeze after steaming?
Rosalind Yap hmm 🤔 I think I bought it 6 months ago. Yes can use mixer but I normally knead with hand. Yes can freeze. After cool down, place in airtight container, then freeze 😊
Ruyi Asian Recipes thanks a lot. I will try to knead with hand.
Rosalind Yap Okies sure you’re welcome 😊
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