EDIT: For anyone reading these comments and confused what people are talking about, this was the original thumbnail: i.imgur.com/qI08MDL.jpg :) And for the sake of completeness, this was an alternative thumbnail that Steph whipped up that she also wanted to share: i.imgur.com/69bJgxn.png Hey guys, a few notes: 1. So, we film outside on our balcony, which can make dough-related stuff a bit challenging in the summertime. Astute observers’ll notice that the baozi that went in the steamer looked *way* nicer than the baozi that Steph was shaping at 6:48. What happened is that during the filming process (cooking anything takes at least double the time when filming haha) the dough overproofed in our 34C/60% humidity balcony, and ultimately had to be scrapped (made a nice fluffy mantou snack, always tasty dipping into some LGM). Not trying to pull a fast one on you guys, the nice looking Baozi that went into the steamer were the ones that Steph made in the uncut baozi wrapping video (what we did inside, in the A/C). You can find it here: th-cam.com/video/lkfWwFIuhJ4/w-d-xo.html 2. If you’re new to baozi making and are thinking of making this, I would actually recommend checking out that uncut video. I know it’s 36 minutes, definitely jump around, because we can get a bit boring (and we’re not mic’d up, so the audio’s garbage)… but Steph shares a number of tips, and I think it can be really valuable to watch the process done in real time. 3. As I promised in the video, a dousha - blended bean paste - recipe is over here: th-cam.com/video/mg1XeWsfHoQ/w-d-xo.html This is from the always excellent Magic Ingredients (Eng Subs). Basically the same idea, though you blend the hulls into the bean paste instead of rinsing them off. 4. Rinsed bean paste is smoother and richer than blended bean paste. You can use a blended red bean paste in these longevity baozi, for sure. It’s mooncakes and such that you’d really want to use a rinsed bean paste. 5. When cooking the beans for the bean paste, we used sodium carbonate. You can also certainly use Kan Sui - i.e. Asian lye water. Just double the quantity. Do not substitute sodium carbonate with baking soda. If it is inconvenient for you to buy sodium carbonate or Kan Sui, you can make sodium carbonate at home by baking baking soda in a 150C over for one hour - can be handy to have around. 6. To use up the shells of the red beans, a simple way is just to mix them in with some cooked white rice - you should be able to chew through them pretty fast that way. For the leftover liquid, it really depends on how much red bean paste you’re making. If you’re making a larger batch than us, you’ll really want to double layer a cheesecloth over a strainer, sift the water through, and catch the bean paste that your strainer+bean set-up didn’t catch the first time. That said, for this quantity you’re probably only looking at ~2 tbsp of bean paste from this second filtering process, so our recommendation would be to turn it into a quick sweet soup. Simply heat it up, and add salt & sugar to taste. If you have any small sticky rice balls (小丸子) handy, you could also toss them in. Some evaporated/condensed milk might be nice too. Ok, that’s it for now. If we’re a bit less responsive than usual, it’s because we’re headed out the door for a quick trip :) Guangdong’s out of lockdown, so we’re scooching over to Meizhou (Hakka central in Guangdong) and Jieyang. Will be taking off next week, coming back with a video in two weeks time,.
I live in southern US and have heard +/- about adding baking soda to beans to help make more tender. My experience was mixed at best. Interested in your comment about using sodium carbonate, not baking soda. Do you have a reference I could follow on with? Sorry, bit of a geek re old dishes from the South. 🤷♂️ Just figured out how to edit. 🤦🏻♂️ Just curious. Made me wonder whether the old advice was based on adding “lime” which is Ca carbonate.??? Anyway, the difference in base “ability” started me wondering. BTW…After living in Louisiana, I looked at your wok and thought…. Add some smoked sausage and some seasoning… looks like y’all have made some great red beans just waiting for the rice cooker to “ding”. 😀 Anyway…..Love what y’all do. Thank y’all so much. Enjoy trying some of your recipes. Even more… Learning, and using the techniques and ingredients.
@@saultopaul3981 Me too. Or boil for 10 min and soak for an hour if I forgot. 😀 Have always heard to add a “pinch” of baking soda to make the beans tender. Just never seemed to make a difference. Now wondering if the idea was “lime” (Ca Carbonate) and morphed into baking soda, which doesn’t work the same way. ????
I just rewatched it, and somehow the first time I missed him spreading the bun to reveal all the brown paste inside. I don't think I've ever laughed that hard before in my life
Called my son downstairs just to do a genetic test. "You know what bao are right?" "Those spongy-style buns with minced pork?" "Yeah..." {shows picture} "...does this make you think of bao?" He's only 5 years passed it, but we both laughed like 15 year olds.
Food and cultures are hand in hand all the time. Let's keep the tradition of having peach buns 🍑 on birthdays! Thanks for showing us the recipe and showing the world the meaningful symbol behind it. ❤️
“Honestly not all that much work” I really think Chris and I have different definitions of what constitutes not a lot of work! But regardless these look incredible, really too beautiful to eat. If someone brought me a steamer full of these on my birthday I’d be ecstatic! And as ever top notch instructions! Thanks!
Haha, compared to something intense like Char Siu Bao or Har Gow, they're not too bad, especially if you've already got bean paste handy :) 60-90 minutes for a batch of six if you were working efficiently? I mean, obviously I (Chris) wouldn't be able to make them look as pretty as Steph can, but even an oaf like me can make some vaguely peach-like objects ;)
@@ChineseCookingDemystified I might give these a shot to see how long they actually take me - I am not an efficient chef! BTW thank you from the bottom of my heart for your "slobber chicken" recipe. It is probably the most beloved dish in our household. And the fried glutinous rice ball stir fry was also a hit!
@@ChineseCookingDemystified Have you tried adding a little old fermented dough (老面） for better texture of the bun and flavour or is your experience that it doesn't matter much for the final product with your recipe?
There was a restaurant in my town that used to offer Peach buns and a variety of steamed buns on the menu. The Peach buns were my favorite. I use to make my husband take me to that restaurant every year for my birthday or our Anniversary. I didn't even know they were a traditional birthday treat , I just knew they were pleasing to the eye and the stomach. Since they have closed down I have been craving peach buns or steamed buns in general. So happy I found this how to. Thanks I will be subscribing
I think it's the lovely pink fading over jade-smooth milky white surface. The green leaves serve as stop and point of reference, much like the extra fat at hip height in greek statues.
I made these for my family’s lunar new year get together. They came out great and got lots of compliments on them! Ended up making 5 batches total. The recipe was spot on and straight-forward. The most tedious part was the red bean paste, but it tasted fantastic and I definitely have some left over for future baos. Kept having to add more red for the pink to show up, but perfect baos!
that's great to hear! Glad you and your family enjoyed it. For the food coloring, I guess it probably have to do with different brands and concentration.
Browsing your video is like reading a good book! I have benefited a lot! You are our teacher! Thank you for your hard work! We love you! We look forward to your next works! Your channel is great! We have learned a lot from you! thank you for your sharing! Good luck every day!
These are still popular in Melbourne! Although this is only really the case when we go out for birthday dinners for my grandparents (as we know they know the chef, as their yumcha regulars). Gone from the menu but definitely not forgotten!
It's more a mythology thing than natural inspiration. The idea is that you will eat the "transcendent peach" and become immortal, as for whether there is an expiry time for the peach and the tree, I don't think it was mentioned.
@@lymh4850 Don't the 'Immortals' have to constantly eat or drink the peach/peach wine to maintain their immortality? So it's less of a one-off deal and more of a subscription service. Western viewer would probably be most exposed to the myth through anime, as Japan absorbed a lot of Taoist ideas into Shintoism. I'm surprised that none of the Journey to the West animes have had much to say about it, but Dr Kureha in One Piece attributes her longevity to drinking Umeshu (peach wine), which is probably a nod to that.
@@Vasharan I am pretty sure that it is more like a certified "starter pack" for immortality in the sense that you only need to eat it once. It was also mentioned that the immortals mostly use it for banquets simply because of the taste and how long it takes for the trees to fruit. It is not the only way to immortality either...
I've been curious about these for a while now! Thanks also for showing how to make the homemade red bean paste!!! Now I know how to make it for mooncakes this autumn! Yay!
Pro tip for those watching: "Adzuki Beans" and "Moong Beans" are the same thing, and in the US at least are often significantly cheaper under the name Moong Beans (I assume because any remotely Japanese associated food product in the US is steeply marked up, with the obvious exception of instant noodles). Shop around at Indian and Thai grocery stores. You'll see it under both names.
So far this is the best chinese cooking channel ever, you are great chefs! Also, I like the ideas of others why not try to make a series content about the best romantic traditional dishes served for your chinese partner during the 1st time of relationship, valentines, marriage, birthday of your partner, or engagement party.I want the dish also to have a symbolism or try to make a series too by making special dishes for a great start friendship with a chinese.
Tempted to make this with plum inside 👀 , will definitely try the original as well. Lucky I have an upcoming birthday next month, so a perfect place to serve it 😂
I can say the founder of this peach bun could have a wonderful experience before the idea come out, you know the peach and the red bean filling, that was wonderful.,.
That's what we thought too! But after a bit of research, we found that soybean oil was actually the most common. Could definitely be a regional thing too.
![[Full] 4 ต่อ 4 Celebrity EP.920 | 3 พ.ย. 67 | one31](http://i.ytimg.com/vi/KwiW2M_kAg4/mqdefault.jpg)
![🔴 ฟุตบอลแชมป์กีฬา 7HD แชมเปียน คัพ 2024 [รอบรองชนะเลิศ]](http://i.ytimg.com/vi/zPm8ClLVhoE/mqdefault.jpg)
EDIT: For anyone reading these comments and confused what people are talking about, this was the original thumbnail: i.imgur.com/qI08MDL.jpg :) And for the sake of completeness, this was an alternative thumbnail that Steph whipped up that she also wanted to share: i.imgur.com/69bJgxn.png
Hey guys, a few notes:
1. So, we film outside on our balcony, which can make dough-related stuff a bit challenging in the summertime. Astute observers’ll notice that the baozi that went in the steamer looked *way* nicer than the baozi that Steph was shaping at 6:48. What happened is that during the filming process (cooking anything takes at least double the time when filming haha) the dough overproofed in our 34C/60% humidity balcony, and ultimately had to be scrapped (made a nice fluffy mantou snack, always tasty dipping into some LGM). Not trying to pull a fast one on you guys, the nice looking Baozi that went into the steamer were the ones that Steph made in the uncut baozi wrapping video (what we did inside, in the A/C). You can find it here: th-cam.com/video/lkfWwFIuhJ4/w-d-xo.html
2. If you’re new to baozi making and are thinking of making this, I would actually recommend checking out that uncut video. I know it’s 36 minutes, definitely jump around, because we can get a bit boring (and we’re not mic’d up, so the audio’s garbage)… but Steph shares a number of tips, and I think it can be really valuable to watch the process done in real time.
3. As I promised in the video, a dousha - blended bean paste - recipe is over here: th-cam.com/video/mg1XeWsfHoQ/w-d-xo.html This is from the always excellent Magic Ingredients (Eng Subs). Basically the same idea, though you blend the hulls into the bean paste instead of rinsing them off.
4. Rinsed bean paste is smoother and richer than blended bean paste. You can use a blended red bean paste in these longevity baozi, for sure. It’s mooncakes and such that you’d really want to use a rinsed bean paste.
5. When cooking the beans for the bean paste, we used sodium carbonate. You can also certainly use Kan Sui - i.e. Asian lye water. Just double the quantity. Do not substitute sodium carbonate with baking soda. If it is inconvenient for you to buy sodium carbonate or Kan Sui, you can make sodium carbonate at home by baking baking soda in a 150C over for one hour - can be handy to have around.
6. To use up the shells of the red beans, a simple way is just to mix them in with some cooked white rice - you should be able to chew through them pretty fast that way. For the leftover liquid, it really depends on how much red bean paste you’re making. If you’re making a larger batch than us, you’ll really want to double layer a cheesecloth over a strainer, sift the water through, and catch the bean paste that your strainer+bean set-up didn’t catch the first time. That said, for this quantity you’re probably only looking at ~2 tbsp of bean paste from this second filtering process, so our recommendation would be to turn it into a quick sweet soup. Simply heat it up, and add salt & sugar to taste. If you have any small sticky rice balls (小丸子) handy, you could also toss them in. Some evaporated/condensed milk might be nice too.
Ok, that’s it for now. If we’re a bit less responsive than usual, it’s because we’re headed out the door for a quick trip :) Guangdong’s out of lockdown, so we’re scooching over to Meizhou (Hakka central in Guangdong) and Jieyang. Will be taking off next week, coming back with a video in two weeks time,.
I live in southern US and have heard +/- about adding baking soda to beans to help make more tender. My experience was mixed at best. Interested in your comment about using sodium carbonate, not baking soda. Do you have a reference I could follow on with? Sorry, bit of a geek re old dishes from the South. 🤷♂️
Just figured out how to edit. 🤦🏻♂️
Just curious. Made me wonder whether the old advice was based on adding “lime” which is Ca carbonate.??? Anyway, the difference in base “ability” started me wondering.
BTW…After living in Louisiana, I looked at your wok and thought…. Add some smoked sausage and some seasoning… looks like y’all have made some great red beans just waiting for the rice cooker to “ding”. 😀
Anyway…..Love what y’all do. Thank y’all so much. Enjoy trying some of your recipes. Even more… Learning, and using the techniques and ingredients.
Cleavage bao !!! 😂
Just curious.
@@cowdoc123 I soak them before cooking and generally slow cook.
@@saultopaul3981 Me too. Or boil for 10 min and soak for an hour if I forgot. 😀
Have always heard to add a “pinch” of baking soda to make the beans tender. Just never seemed to make a difference. Now wondering if the idea was “lime” (Ca Carbonate) and morphed into baking soda, which doesn’t work the same way. ????
I just rewatched it, and somehow the first time I missed him spreading the bun to reveal all the brown paste inside. I don't think I've ever laughed that hard before in my life
I found it a bit disturbing, frankly!
that’s what she said (i think)
Spread em
he gave the buns the thwee fwinger bowing ball tweatment
At least the bun got it all out if it’s system.
"This bao got me acting quite unwise"
- Sun Tzu
Sun Tzu, the arts of my third leg
@LYE YUE HIN Moe your pfp disrespects the laws of nature.
@LYE YUE HIN Moe just look at it. That has to be breaking a law in a few countries
@LYE YUE HIN Moe Applying the logic of the last comment, it shouldn't be wrong for him to disrespect chinese culture
@LYE YUE HIN Moe then let people make memes.
...yeah, that's what it looks like. A peach. Uh huh.
Yup,definatly what i was thinking, most defiantly wasn't think anything else!Wasn't thinking it was a bu-(Demonetized)
@@TheMusic0nly sure....let's go with that.
looks more like a plumber
Called my son downstairs just to do a genetic test. "You know what bao are right?"
"Those spongy-style buns with minced pork?"
"Yeah..." {shows picture} "...does this make you think of bao?"
He's only 5 years passed it, but we both laughed like 15 year olds.
Of course it is peaches they look like. I mean, what else could it be?
Ah, yes, a peach. That's what I thought that was.
at 69 like.. don't ruin it
Yep, looks like peach.
Yeeeeeah, tasty peach ;-)
"Peach ... I could eat a peach for hours"
You’re a man of culture
Those are some nice-lookin buns. Firm yet soft.
Sixteen times the detail, huh?
@@KusabiTetsugoro It just works.
😳
for strange reason, i read butt instead of bun
definitely smoother than vanilla skyrim graphics
I always did enjoy watching this channel for the plot.
You're a also a man of culture I see
Ahhh yes the backplot
Oh so that’s why “Peach” is a euphemism for that. I get it now.
Yeeeeeah, tasty peach ;-)
Same with “buns”
they know what they're doing
Those baozi gonna make me act up
Bouta eat it from the back, know what I'm sayin?
No
You down horrendous bro
My man what... 💀
down bad
they're so cuuuuute
Sexy too 😏😂
@@qopkornz Sexy? Down bad bro 😭
@@bubaaaaaaaaa I’m female btw 😀
@@qopkornz Even Better 🗿👍
@@qopkornz My god nobody care if ur lesbian aaaaa
Food and cultures are hand in hand all the time. Let's keep the tradition of having peach buns 🍑 on birthdays! Thanks for showing us the recipe and showing the world the meaningful symbol behind it. ❤️
I never really got the innuendo use of the peach emoji. After that thumbnail, I can safely say I can...
Great video again!
🍑
“Honestly not all that much work”
I really think Chris and I have different definitions of what constitutes not a lot of work!
But regardless these look incredible, really too beautiful to eat. If someone brought me a steamer full of these on my birthday I’d be ecstatic! And as ever top notch instructions! Thanks!
Haha, compared to something intense like Char Siu Bao or Har Gow, they're not too bad, especially if you've already got bean paste handy :) 60-90 minutes for a batch of six if you were working efficiently?
I mean, obviously I (Chris) wouldn't be able to make them look as pretty as Steph can, but even an oaf like me can make some vaguely peach-like objects ;)
@@ChineseCookingDemystified I might give these a shot to see how long they actually take me - I am not an efficient chef! BTW thank you from the bottom of my heart for your "slobber chicken" recipe. It is probably the most beloved dish in our household. And the fried glutinous rice ball stir fry was also a hit!
@@ChineseCookingDemystified Have you tried adding a little old fermented dough (老面） for better texture of the bun and flavour or is your experience that it doesn't matter much for the final product with your recipe?
There was a restaurant in my town that used to offer Peach buns and a variety of steamed buns on the menu. The Peach buns were my favorite. I use to make my husband take me to that restaurant every year for my birthday or our Anniversary. I didn't even know they were a traditional birthday treat , I just knew they were pleasing to the eye and the stomach. Since they have closed down I have been craving peach buns or steamed buns in general. So happy I found this how to. Thanks I will be subscribing
I like big buns and I cannot lie.
Baos* 😳
Even white boys gotta shout,"Baby got bunz"!
Yes yes buns
This couple should be given an award for introducing Chinese culinary culture to the world. Such great work!
because they are the only channel worldwide talking about chinese culinary? lmao
As the old saying goes - that's a beautiful bun!
@Lys Lys You need to get out more often.
The smoothness and roundness of this peach boutta make me act up
The baos look perfect.
I like how everyone's thinking about the exact same thing
Them buns though!
The thumbnail was... evocative, to say the least.
Flawless execution, as always.
I like big baos and I cannot lie
I think it's the lovely pink fading over jade-smooth milky white surface. The green leaves serve as stop and point of reference, much like the extra fat at hip height in greek statues.
Well this is a hell of a thing to find staring at me right as i open my subscriptions
PS, I love Steph's "Internalized Capitalism Looks Like..." shirt
Wonderful! And that miniature Schnauzer, so sweet, reminds my of my girl Daisy from when I was a kid. Thank you so much.
Peach: My eyes are up here!
Where?
Too shy to look in your eyes.
I made these for my family’s lunar new year get together. They came out great and got lots of compliments on them! Ended up making 5 batches total.
The recipe was spot on and straight-forward. The most tedious part was the red bean paste, but it tasted fantastic and I definitely have some left over for future baos. Kept having to add more red for the pink to show up, but perfect baos!
that's great to hear! Glad you and your family enjoyed it. For the food coloring, I guess it probably have to do with different brands and concentration.
"I'd eat that" took on more meanings than one in the comments section
Toothbrush and strainer is a great hack for those of us that dont own a foodsafe airbrush lol. Thanks Chris and Steph!
They look absolutely beautiful. You're very good at this!
I love that your thermometer is sad about how humid and hot it is outside.
I’ve watched this three times because the thumbnail makes me giggle.
Browsing your video is like reading a good book! I have benefited a lot! You are our teacher! Thank you for your hard work! We love you! We look forward to your next works! Your channel is great! We have learned a lot from you! thank you for your sharing! Good luck every day!
These are still popular in Melbourne! Although this is only really the case when we go out for birthday dinners for my grandparents (as we know they know the chef, as their yumcha regulars). Gone from the menu but definitely not forgotten!
I've only seen 2 of these vids but enjoying them immensely. Though a lot of work, very simple to understand steps.
Ngl, I thought TH-cam recommend me weird shit again with that thumbnail until I realized it is a cooking channel.
When he spread the peach and reveals a brown stuff is Comity gold
These peaches are about to make me act up.
This is quality content, so clear and concise
my friend's birthday is coming up, and i am absolutely going to make these for her! thank you!
That's funny, because a peach is a relatively short lived tree.
It's more a mythology thing than natural inspiration. The idea is that you will eat the "transcendent peach" and become immortal, as for whether there is an expiry time for the peach and the tree, I don't think it was mentioned.
@@lymh4850 Don't the 'Immortals' have to constantly eat or drink the peach/peach wine to maintain their immortality? So it's less of a one-off deal and more of a subscription service.
Western viewer would probably be most exposed to the myth through anime, as Japan absorbed a lot of Taoist ideas into Shintoism. I'm surprised that none of the Journey to the West animes have had much to say about it, but Dr Kureha in One Piece attributes her longevity to drinking Umeshu (peach wine), which is probably a nod to that.
@@Vasharan I am pretty sure that it is more like a certified "starter pack" for immortality in the sense that you only need to eat it once. It was also mentioned that the immortals mostly use it for banquets simply because of the taste and how long it takes for the trees to fruit. It is not the only way to immortality either...
@@lymh4850 Ah, Chapters 1-6 of Journey to the West, aka "How the Monkey King became immortal 5 times over."
Like BBLs and silicone booty cheeks, the peach doesn’t last as long.
I’ve seen stickers of this and never understood what they are
I was like *“why is there a picture of a bottom saying ‘happy birthday’?!!!!”*
Now, I will never look at the peach same way :-D
I've been curious about these for a while now! Thanks also for showing how to make the homemade red bean paste!!! Now I know how to make it for mooncakes this autumn! Yay!
Low key think one of my fav parts of Chinese culture is the love of peaches.
Incredible production quality, thumbnail and obviously food. You deserve more followers
“How to bake an asscake”
Take away the leaves ...
Pro tip for those watching: "Adzuki Beans" and "Moong Beans" are the same thing, and in the US at least are often significantly cheaper under the name Moong Beans (I assume because any remotely Japanese associated food product in the US is steeply marked up, with the obvious exception of instant noodles). Shop around at Indian and Thai grocery stores. You'll see it under both names.
We always got this at the end of big family Chinese banquets… my mom and I would call them “butt buns”
Those were good times
Looks delicious. Next time I visit my asian grocery store I keep my eye open for some of those red Beans to make my own paste.
Ah yes, symbolising "longevity"... Of course 🍑👀
So far this is the best chinese cooking channel ever, you are great chefs! Also, I like the ideas of others why not try to make a series content about the best romantic traditional dishes served for your chinese partner during the 1st time of relationship, valentines, marriage, birthday of your partner, or engagement party.I want the dish also to have a symbolism or try to make a series too by making special dishes for a great start friendship with a chinese.
Tempted to make this with plum inside 👀 , will definitely try the original as well. Lucky I have an upcoming birthday next month, so a perfect place to serve it 😂
those are absolutely adorable
Yes. Peach. Let's go with that...
Those are super beautiful!!
Damn these are beautiful
Thank you for sharing this recipe..
“Something something peaches. Something something THE UNIVERSE!!”
- Master Oogway
10/10 thumbnail(s)
Came for the buns, stayed for the buns
This video unlocked a hidden memory. I used to eat these hella when I was kid
I feel like lard is also a common fat for frying the dousha - love the video!
YESSS! That is... totally a peach that I was thinking of
That baozi is looking thicc
THICC
Let's be real you all clicked for the wrong reasons.
Mmhmm
No I am just subscribed, and I like to eat these buns quite often.
But I know what that reason is...
Gotta love a nice pair of buns. Firm, soft, and tasty.
In my mind: Oh cool, a red bean paste bun. They're doing a vegetarian recipe.
"Now we add lard"
You can swap the lard for shortening there :)
Use margarine - Chinese stores use it anyway
@@PianoDummy perfectly legitimate. There’s no need for animal products aside from tradition
@@PianoDummy You have a strange definition of ‘for the sake of complaining’
@@PianoDummy You're fragile as hell if the original comment reads like criticism to you
This was timed perfectly!
My family fries the red bean paste in lard. It's much more delicious!
such cute bao
lotus paste is the best filling for this!
Super made looks super delicious from great 🤤👍
Got to love Schnauzer Tax !
Doggy got a treat!
I can say the founder of this peach bun could have a wonderful experience before the idea come out, you know the peach and the red bean filling, that was wonderful.,.
Ooooh love this
The red bean paste looks pretty easy to make! :D
That tee saying “internalized capitalism looks like” has me extremely hype for whatever follows.
USA GENERAL STRIKE OCTOBER 15!
@@paddyotterness www.reddit.com/r/antiwork/comments/mqwofb/internalized_capitalism_looks_like/
These look beautiful! I may try making this if I can muster the will!
I’m beyond sad these aren’t filled with peaches! 🍑
You can switch the filling with peach jam and tell us the result.
This bao boutta make me act up
I’m bouta act up 🥵
Them Bao looking rather THIIICCC.
Sexiest set of buns if I've seen one!
those buns looking mighty fine
wtf that thumbnail
Tiddies!
cheeks
@@emmdirt1376 those too!
The way he said every Chinese word so fluently is just satisfying- (I’m Chinese)
Wow a cuestionable thumbnail i must say
Nice. You make it look easy
Ah yes, birthday buttcake. x D
Seriously though, lovely. Those look like little works of art.
Looks really smooth like nutella
if you look like this DM me
Oh, how I love red bean paste...
Those are not bao. Those are 3D representations of fan art of someone who REALLY likes Poison Ivy from DC comics.
red bean is heaven
If that isn't clickbait, I don't know what is.
Perfect bao! So lovely
SOYBEAN being traditional? Excuse me! Lard is the traditional and only choice.
That's what we thought too! But after a bit of research, we found that soybean oil was actually the most common. Could definitely be a regional thing too.
LARD!!! LARD FOR LIFE!!!