Watch This If You Are Planning To Use Bao Flour 包子粉 / Michael Lim
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- Опубликовано: 4 окт 2024
- Watch this if you are planning to use Bao Flour.
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Steamed Buns Using Bao Flour
300g Bao Flour
160g Cold Water
6g Instant Yeast
Steamed Buns Recipe
225g All Purpose Flour
75g Chinese Wheat Starch (0,2% protein)
6g Instant Yeast
30g Sugar
10g Vegetable Oil
160g Cold Milk
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Michael you are the “Michael Angelo” of the baking world. You are so meticulous and precise in the entire process. It’s perfection. Thank you for uploading all these wonderful recipes. I have tried a few and they all turned out perfectly. Thank you for sharing your knowledge and techniques.
I like Michael tutorial, so peaceful, actions speak louder than words. ❤️😊
Michael, I never expect you make Bao (chinese steam buns).....very surprising！ The Baos looks soft and delicious..You have Magic hands 👍👍 Thanks for sharing the very important info on both flours so that we won't follow blindly now on.
Wow! Perfection at every step of your baking.
I have been wanting to make Bao forever and a day. After learning that they had a special flour that you could purchase from you. I looked around the Internet. It seems like a lot of people like to cake flour. I grind my own flour. So what I’m going to do is grind some soft white wheat which is cake flour. I will sift out the bran.
So one time I’ll make them using all purpose and the next time I’ll use the cake. I am good at remembering what things taste like and texture. I’ll report back to you what my findings were.
I have tried steamed buns with different recipes and none came closer to this recipe. Thank you so much for sharing. Your videos are too good, meticulous instructions and actions speak louder than words. I followed exactly on the video without the bao flour and it came out light and fluffy. I also made this with a samosa filling, a healthier option to deep frying.
i tried almost all your recipes, no fails.. thank u my handsome chef ❤🙈
He is so very neat as a pin and yes very talented too . It’s a pleasure watching his videos and to see him cooking
Dear Michael,
Thank Q so much for sharing....
Ur presentation r so unique, special n in details.
Ur passion, patience and persistent attitude really touching n inspiring me to try to make nice buns .
Keep going........
Chef Michael thank you i can learn from you bcz how the way you did its easy and simple stay safe always God bless you ❤️
Excellent idea to show the little ball before and after proofing 👍 usually the recipes indicate double the size or sth similar. The pics are much clearer. Thank you 😊
Love your recipes Michael thanks for sharing 😀
You treat the dough so delicately
I have been searching for bao's recipe for years, thanks to you.
My wrists are too weak now due to arthritis i don't know if I can knead the dough like you but I will try.
Yum 😋! Thank you Chef Lim. Cheers Karen from Croatia.
I love your channel where you experiment with things. I feel your sincerity in teaching... Thanks very much😻
I have tried both methods as well. Bao flour is ultra treated and even contains benzoyl peroxide that’s why it taste like chemicals. I prefer the AP flour/wheat starch combo. It tastes much better....except I still have dimples on mine. I guess I gotta practice your kneading method 😞 thank you for this video!
Sir... I say it again... you have beautiful hands and arms. 😄
but also face
Haha agree
Sjinzar Austin, you are making me blush right now. 😳 Thank you everyone for the compliment. 😊
@@michaellim ❤❤❤
I agree! Handsome fellow!
Hi Michael, I'm from Singapore 🇸🇬 and have always wanted to LEARN how to make simple easy way of pau. Be it charsiew; porky or chicken fillings BUT have to get the *SKIN of the pau* RIGHT! And you have all the steps and demonstrated it here! Thank you very much. Am going to make some this weekend. Cheers ❤❤❤
Hi you are right, this recipe is not for savoury bao. There is pau skin recipe for chicken and there is also Pau skin recipe for char siew. Will upload the videos soon if anyone interested. Use this recipe for mung bean paste or red bean paste.
Yes I'm v interested in the bao skin recipe for char siew . Hope it'll be out real soon . Tqvm
Very nice Michael, i hv bn waiting 4u to present this recipe, tks
Thanks Michael for this instructional video! Very informative and useful ,loved it 👍❤️
Thank you Chef for sharing your experiment and how to calculate the ingredients 😊 so worthy ...
انت شيف رائع بمعنى الكلمة وكل وصفاتك دقيقة جدا شكرا لك على كل ما تقدمه متابعتك نون من بغداد
Thanks so much Michael you explain it so clear.
Thanks, I'm new to cooking Asian food, but I loved it.
I'm never sick of watching this over and over again, lol yet to find the courage to make it. Lol
thanks for another great tips n track n sharing how to make a perfect 包，非常感謝您！現在疫情住溫哥華基本都要自己做外賣賣的東西越來越貴了。
Thank you for sharing, Chef. You're the best 👍
Excellent, very beautiful and so simple, thanks!
I already trial your method , i love it so much , the texture so soft 🔥🙏😘
Yummy thanks for the best chef in the world ❤️🌺
Thank you so much Michael for sharing ....have a nice day for you
I tried the recipe without pao flour and it's delicious. Thanks for the recipe🥰🥰🥰
Hi, Tan. What flour did you use instead? All Purpose?
New favorite channel 👍
Maravilhoso! Como sempre vc surpreendendo. Parabéns e obrigada por compartilhar seu trabalho.
Heyyy....I tried this recipe and it was turned out amazing...!!!🤩😋💕
Thank you so much @Michael_Lim 🤗♥️✌️
Perfect recipe thank you
Thanks Chef for sharing the calculation of the yeast, I've noted in my book 👍🙏
Yes, plan and dream to have it for small business because Iam following you. Thanks chef @ Micael Lim
Thanks Michael ☺️
Thank you for this wonderful demonstrations!
Halo Michael... Im your fans from Jakarta Indonesia😁
Aku kdang nonton loh vidiomu, chef terabal abal 😃😃 Slm dr HK
Genial Michael, deliciosas tus recetas, un saludo desde Argentina 😊
Tq for the shared recipe, I’ve been looking for so long
I have to agree that AP flour tends to yield better taste than the bao flour, personally. Bao is often equates of being white in colour and whenever I made bao using AP flour they tend to get yellowish skin which my Chinese grandmother would scorned me for it. But then again, the bao flour in my country is different from the Thailand's and it's almost the same price with AP flour in my country. Good informational video.
Hello Michael a very interressant experience recipe
Sempre perfeito 👏👏👏👏👏👏🇧🇷 parabéns vc é fera 💝
Thank you chef Mike, long live Corea 🇰🇷🇰🇷😉👍💙
Xie-xie Michael for sharing.👍
Amazing would like to taste this someday..
Hi how are u I love your cooking so much from Algeria 🇩🇿
Wow..just loved it
Those look perfect. Thanks chef
10q so much, every time i use to buy the special flour for bao which much expensive than normal flour ,now i understand ,yea💪💪😊😃10s
Wow, defitely will try this.
Thanks chef. 🇳🇿
PERFECT!!!! AS ALWAYS 🤗🇵🇰🌺
omg. i need to try this. thanks chef Lim
Thank you its clear hopefully I can make it. Thanks ❤️😊
Thank you for sharing.
Super Idee Thank you so much TÜRKİYE ❤👀❤
Love this video. Thanks❤
sencillamente P E R F E C T O tienes manos de oro
Great tutorial...🤩🤩🤩🤩🤩
🤗🤗🤗🤗🤗
Thank you 😊
Wonderfull. That’s a beautiful bao. Doe you have bao recipe with gluten-free flour ? I like to have that’s one. Thanks before.🙏😍
genius!!!
Love the recipe
I happen to spot Bao Flour first time in China town today almost got it thinking it might taste better. Instead I still get a plain flour of a Chinese brand. Good I spot your video now and pleased didnt get the Bao Flour. I am going to try your receipt on the mission to find the difference using western brand flour and Chinese one :)
Just Perfect 🎉
Sometimes, i can't get the pao pleats to stick together. Can you help explain why and what i can do to make them stick. Thank you!🎉
Hi there! Getting the bao pleats to stick together can sometimes be tricky. Here are a few tips that might help:
1. Moist Dough: Ensure your dough is not too dry. A slightly sticky dough can help the pleats adhere better.
2. Pinch Firmly: When forming the pleats, make sure to pinch the dough firmly together. You can also lightly dampen your fingertips with water to help the dough stick.
3. Resting Time: After shaping your bao, let them rest for a few minutes before steaming. This allows the pleats to seal properly.
I hope these tips help! Happy cooking, and feel free to ask if you have any more questions.
Hello Chief 🙋👍
Thank you 🙏
Very beautiful
Chef Lim, can soy/almond milk or any other non-dairy milk be used instead of regular milk for your bao recipe?
I can’t wait to try your recipe, thanks in advance!!! 🙏🏻
Yes, absolutely.
Great video 👍👍👍
Chia sẻ video hay và hấp dẫn quá bạn mình ơi chúc bạn thành công bạn nhé 🌹👍🛎🌹
Excited to try this! How come you don’t use baking powder in the recipe using all-purpose flour?
Love to see yr video again bro
Wow its amazing
Yummy yummy ❤❤❤❤❤
Wahh yummy....
Wow they look like porcelain 👍👍👍👍👍🥰
👏🏼 bravo!
Very nice yummy 😋
Fantastic
Thanks for sharing 😊👍☕🍰
Çok ilginç ve güzel. ELMASLI GÜNLER
I hope you are recovered from your surgery/
Thank you. 😊
Hi Michael, I always thought if the profile picture is indeed you ... truly talented and good looking .. a housewife follower from UK
Can I just use cake flour instead of APF adding wheat starch? Cake flour is whiter and lesser protein. Thank you for teaching us
Cool ! But it's a shame that kind of flour isn't here yet
Wow the bao looks soft and delicious. Can you share this the bao filling recipe too?
It’s always nice to see you working with the dough. But I’ve got a question, why don’t you use the same recipe in this video? I mean if you want to compare between Bao flour and self-mixed flour? I really appreciate your answer 😊
I am comparing two different recipes, not for the amount or ingredients used. I comparing for the end results. The bao flour came with the recipe instructions stated on the packaging. So is right for me to use that recipe provided by the manufacturer to achieve the optimal results of the bao flour. As for the self mixed flour is my own recipe. Both recipes turned out well. Just like comparing cars from Toyota and BMW. They are both cars, but build with different engines and technology. Both cars can take you from A to B. If you get what I mean.
Hi.. Mr. Michael.. please add me to your big Fan list.. I’m learning a lot from your you tube blog.. keep it up .. more power to you .
Thanks
I can't wait to try this. May I know do you use bleached or unbleached all-purpose flour?
Hi Michael, thank you for your bao recipe. It is my most successful bao-making recipe. However, the texture is still rather dense. How can I make it softer and fluffy?
Mr. Lim can you show us how you made that filling in the second part of your video?
Hello.. Thank you for teaching us this recipe. May I know what is the purpose of rolling and folding the dough? What if I skipped it?
Thanks for sharing .but can i prepare this dough overnight and steam it in the next morning because i want to do this for breakfast ?
Hi Michael. I forgot to ask you after kneading and forming into desired shape, do I need to let the dough rest at all before steaming buns? Also, at what temperature (high, medium or low heat) and for how long (minutes) in steaming?
Please watch the video carefully and you will find your answer in the video.