Hi do share your thoughts with me on this Steam Vegetable/Vegetarian bun recipe or any other questions you have in the comments below 😁😊😘 If you have tried my recipe, do drop me a note below. Definitely love to hear from you. See my other Steam Custard Bun Recipe (奶黄包): ruclips.net/video/QbXUGl8IoB8/видео.html 大家好，在下面的评论给我分享您对这个包食谱的想法吧！如果有其他问题也可以分享吧😊😘
I’m just curious do you let the water boil before steaming and also some say that you need to leave the bao in the steamer for 5 mins before open the lids as to make sure that the bao don’t shrink what your thought thanks ❤
@@azmanaziz2747 hello yes if I use pao flour/ Hong Kong flour I let the water boil first. After steaming off the fire, If you leave the buns for 5 min in the steamer with the lid covered the buns will be more smooth. It helps especially there are air pockets on the surface of the buns. But if there are no air pockets, opening the lid straight away is ok
Oh, it's so simple. I like this veg bun, reminds me of the visits to those dim sum restaurants with my mum and relatives. 👍👍👍 Keep posting more videos yah!
Just made this vegetables bao bun and the dough is really the best ! Tried many other bao bun recipes but all flopped! I didn't have cabbage 🥬 so I substituted it with lettuce and it tastes just great 😃👍! 👏
I tasted a chewy steamed beef filled bao 10 years ago. The kind with dimsum texture. I can't forget it until now. Now I'm looking fot it again, but the seller idn't living in my city anymore.
Thank you very much for sharing the recipe.. The filling looks delicious and maybe I will try it next time I make steamed buns~ Thanks again dear and have a nice day!!
Hi there. I have a couple of questions. Here in Germany, I could not find Hongkong flour in Asian supermarkets. They do have only flour for Buns, are there as light as Hongkong flour? Is it ok to use and get same soft and fluffy results? And can I replace wheat starch with potato starch or cornstarch? Thank you so much.
Hello 👋 you can use “flour for buns” is could be similar but I’m not sure if it’s exactly the same. Usually it should also make soft and fluffy buns. Yes you can replace wheat starch with corn starch or tapioca starch. If you can find wheat starch do try with wheat starch.
hi, sorry for the late response, some recipes may recommend softening but I don't normally use it in my recipes as I consume them myself so I try not to use too much chemicals. As for Ammonia bicarbonate, yes you can use it but this recipe I didn't
Hi Hong Kong flour is a special flour to make very delicate texture bao buns. If you don’t have can use all purpose/ plain flour. If you use AP/ plain flour, only need to rest for 5 minutes at the beginning instead of 15 minutes ☺️
Hi there is bleached and unbleached. Even if unbleached it will turn out quite white. As for additives I’m not sure it doesn’t state in the packaging. I have custard bun using plain flour. Do try it ☺️
@@ruyiasianrecipes Thank you. I appreciate your support. I would like to see in other shopping centre. Thank you for sharing your recipe. I would love to try it soon..🙏😊
Hi you can follow the bao dough recipe in the video link. I used plain flour for these steamed buns 4 Soft and Fluffy Steamed Buns Recipes ruclips.net/video/JAMZkcj3YXY/видео.html
If you are in Singapore or Malaysia can get from bakery supply shop, online or sometimes supermarket. If you are in Europe or US can probably find in Chinese supermarket. It will probably state flour to make Chinese steam buns. If you can’t get, can use AP flour or plain flour. Don’t have to rest 15 minutes, just 5 minutes will do. Hope this helps ☺️
Hi if I do not put oil is okay? The recipe out bun likes dim sum restaurant no oil I think because the skin is not shiny and can keep 5to6h sill soft but my buns keep this time a bit hard and shiny . Thanks
Hi there if no oil the bun will be more hard. For restaurants they put lard so less shiny and soft. The vege oil yes does make it shiny. Also the method used in restaurants is different so keeps it softer overtime at room temperature 😅
@@ruyiasianrecipes Thanks replying,yes bun at restaurant very soft if we keep many hour I really want to know that method. I do love your recipe but just want to be softer when I keep long😘
Hi Hong Kong flour is a special flour to make Chinese steam bun. If you can’t find it best substitute is Baozi/ pao flour. Wheat starch is a byproduct when processing wheat flour. It has minimal gluten. So it helps to make the steam buns have a finer texture. Hope this helps ☺️
Hi Maylee, the wheat starch helps to soften the texture and the bun will not have chewy texture. Also if no wheat starch, the texture have more air pockets. Hope this helps! Do try it when you have the time. The texture of the bun is really very nice. 😊
Your custard bun dough has wheat starch in it. But the mushroom vegetable bun doesn't have wheat starch, and the vegetable bun doesn't have cake flour in it. I thought when I use all-purpose flour to add in both wheat starch & cake flour to make the bun more soft & chewy. Or I can use either cake flour or wheat starch with all-purpose flour. Which dough do you think is better?
Hi yes it’s confusing 😅 all the different dough textures are also nice. So it depends on personal preference. You like soft and chewy? Then can follow the video “ custard bun using plain flour/all purpose flour recipe” or “pork bun using plain flour/all purpose flour recipe”
@@ruyiasianrecipes I appreciate your quick response. You are right it's confusing, when using all purpose flour whether I should add in both cake flour & wheat starch. Also confusing when you steamed the bun sometimes preboil or do not preboil water. Thank you for sharing!
@@jennyaw9391 hi different types of flour have different methods. The effect and results are different. For plain flour is no pre boil but for Hong Kong flour have to preboil water 😅
@@norihanghazali73 wow try my recipe so fast 🤩 salted egg lava bun is super delicious 😋 glad it turned out well. I love this dough recipe cos it’s very fast don’t need proof too long. Thank you very much ☺️
Hi do share your thoughts with me on this Steam Vegetable/Vegetarian bun recipe or any other questions you have in the comments below 😁😊😘 If you have tried my recipe, do drop me a note below. Definitely love to hear from you. See my other Steam Custard Bun Recipe (奶黄包): ruclips.net/video/QbXUGl8IoB8/видео.html 大家好，在下面的评论给我分享您对这个包食谱的想法吧！如果有其他问题也可以分享吧😊😘
I’m just curious do you let the water boil before steaming and also some say that you need to leave the bao in the steamer for 5 mins before open the lids as to make sure that the bao don’t shrink what your thought thanks ❤
@@azmanaziz2747 hello yes if I use pao flour/ Hong Kong flour I let the water boil first. After steaming off the fire, If you leave the buns for 5 min in the steamer with the lid covered the buns will be more smooth. It helps especially there are air pockets on the surface of the buns. But if there are no air pockets, opening the lid straight away is ok
Dough: 200g HK flour, 35g wheat starch, 30 icing sugar, 0.5tsp baking powder, 0.75 tsp yeast, 120 ml room temp water,
Tried this afternoon . It was good. 'Tks for sharing the recipe . U must spent a lot of your time experimenting . Have a good day dear. God bless u.
Oh thank you thank you 🙏 yeah I test quite a few times but I guess it’s worth it ! ☺️ God bless you too !
Wow your recipe is fantastic it turned out great n nice tks for sharing such a good recipe
So glad you liked it very much 🥰
Hi Thanks for sharing your recipe yummy yummy vegetarian stim pau 😋😋👍
Hello 👋 thanks very much 😘
Still getting my head around the various flour.
Yup it’s confusing 😅
Oh, it's so simple. I like this veg bun, reminds me of the visits to those dim sum restaurants with my mum and relatives. 👍👍👍 Keep posting more videos yah!
Yes it’s very tasty and healthy. The bun is super soft and fluffy as well. Thanks for your support 😊
Can u post more videos like this for health. Due to my open heart surgery, I so appreciate to eat simple but tasty vegs. Tq so much💖
Hi there, yes will try my best to post more healthy recipes. Take care ☺️
Hi forgot to ask whether you have any specific vegetable in mind. Wish you a speedy recovery and take care 😊
Hi Thanks for sharing your recipe yummy yummy
Thanks you glad you like it 😃😘
They look soft and fluffy. I will give it a try. Thailand now is Vegetarian festival, so I really want 2 try this recipe so much. Thx 4 sharing. ❤️😊
Oh I didn’t know about the festival in Thailand. Thanks for sharing. Yes do try it ! It’s really soft and fluffy ☺️
Just made this vegetables bao bun and the dough is really the best ! Tried many other bao bun recipes but all flopped! I didn't have cabbage 🥬 so I substituted it with lettuce and it tastes just great 😃👍! 👏
Hehe 😉 thank you very much !!! Super happy it went well 🥰
From yr recipe provided, feeling appreciate yr sincere guidance 👍🙏 ...
Happy you like it ! Please try hopefully you’ll like it
I tasted a chewy steamed beef filled bao 10 years ago. The kind with dimsum texture. I can't forget it until now. Now I'm looking fot it again, but the seller idn't living in my city anymore.
😅 try making one ?
@@ruyiasianrecipes yes, since I can't find it I plan to learn how to make it.
☺️ 👍
Am gonna start doing it. Thanks for the video 😃
Thank you! Can wait for your to try it 😊
Nice of u to share such a good nutricious appettizing recipe thank u so much
@@s.k.l8851 happy to help! It’s really very tasty. Do try it when you have the time 😊☺️🥰
哈哈🥰终于看到和我一样用左手捏折包包子的伙伴了👍💐
哈哈🥰真的很难得👍💐
Thank you very much for sharing the recipe.. The filling looks delicious and maybe I will try it next time I make steamed buns~ Thanks again dear and have a nice day!!
Hi thanks you so much for your lovely comments 😁☺️ can’t wait for you to try it! Hope it turns out well and thanks for trying my recipe !
@@ruyiasianrecipes You're welcome dear~ 😊❤
@@aquamarble3214 🥰
Thank you for sharing 👍👍👍❤️❤️❤️
☺️
Hi there. I have a couple of questions. Here in Germany, I could not find Hongkong flour in Asian supermarkets. They do have only flour for Buns, are there as light as Hongkong flour? Is it ok to use and get same soft and fluffy results? And can I replace wheat starch with potato starch or cornstarch?
Thank you so much.
Hello 👋 you can use “flour for buns” is could be similar but I’m not sure if it’s exactly the same. Usually it should also make soft and fluffy buns. Yes you can replace wheat starch with corn starch or tapioca starch. If you can find wheat starch do try with wheat starch.
Can you teach how to make vegetarian siu mai
Hi ther oh I’m not expert in doing vegetarian siu mai but a good idea will try to learn how to make it. If it’s good enough will share with you
Hi....this recipe never use softening,carbonate powder?some recipe used this thing...sorry my english so bad🥲
hi, sorry for the late response, some recipes may recommend softening but I don't normally use it in my recipes as I consume them myself so I try not to use too much chemicals. As for Ammonia bicarbonate, yes you can use it but this recipe I didn't
Hi, What is Hong Kong flour please ?
Hi Hong Kong flour is a special flour to make very delicate texture bao buns. If you don’t have can use all purpose/ plain flour. If you use AP/ plain flour, only need to rest for 5 minutes at the beginning instead of 15 minutes ☺️
Is Hong Kong flour bleached and contains additives so the buns becomes white , soft and fluffy ? Anyway I can’t buy Hong Kong flour in my country .
Hi there is bleached and unbleached. Even if unbleached it will turn out quite white. As for additives I’m not sure it doesn’t state in the packaging. I have custard bun using plain flour. Do try it ☺️
@@ruyiasianrecipes thank you for your response . I just subscribed you . Enjoying your recipes , thank you so much .
@@ChorohanaJapan oh great 👍 thanks very much ☺️
Looks so delicious! What makes the inside of the buns yellow when you open it at the end? Did you put turmeric?
Hello 👋 yes you have to try this! I didn’t put turmeric, it’s the carrots and sweet potatoes.
Hong Kong flour is pau flour right?
It’s similar but Hong Kong flour the texture is softer
I'm looking for this kind of flour Hongkong Flour but I can't find it in a baking shops.
Hi may I know where are you residing at the moment thanks
@@ruyiasianrecipes thank you for noticing my message. I am currently in Hongkong.
@bakeneat101 hi 👋 hello maybe they package in another name. Maybe called “bao” flour. Or flour for steam buns
@@ruyiasianrecipes Thank you. I appreciate your support. I would like to see in other shopping centre. Thank you for sharing your recipe. I would love to try it soon..🙏😊
@bakeneat101 no problem I hope you find it !
I have only normal flour instead, should i make bao buns for my children?
Thank you for liking my comment.
Hi you can follow the bao dough recipe in the video link. I used plain flour for these steamed buns 4 Soft and Fluffy Steamed Buns Recipes
ruclips.net/video/JAMZkcj3YXY/видео.html
Why mine is flat after cook what is the problem
Hi may I know whether you use Hong Kong flour ?
I only have pau flour, can i replace with hk flour and follow exactly Yr measurement, tq
Yes, you can
I did this recipe recently, it's turn out good, tqvm🙏
Yay ! Happy that it turned out well ! Thanks for trying ☺️
Where can I buy Hong Kong flour?
If you are in Singapore or Malaysia can get from bakery supply shop, online or sometimes supermarket. If you are in Europe or US can probably find in Chinese supermarket. It will probably state flour to make Chinese steam buns. If you can’t get, can use AP flour or plain flour. Don’t have to rest 15 minutes, just 5 minutes will do. Hope this helps ☺️
Hi if I do not put oil is okay? The recipe out bun likes dim sum restaurant no oil I think because the skin is not shiny and can keep 5to6h sill soft but my buns keep this time a bit hard and shiny . Thanks
Hi there if no oil the bun will be more hard. For restaurants they put lard so less shiny and soft. The vege oil yes does make it shiny. Also the method used in restaurants is different so keeps it softer overtime at room temperature 😅
@@ruyiasianrecipes Thanks replying,yes bun at restaurant very soft if we keep many hour I really want to know that method. I do love your recipe but just want to be softer when I keep long😘
Usually the steam buns tend to be not as soft after leaving it at room temperature. Normally have to re steam again ☺️
@@ruyiasianrecipes Okay,but I bought from restaurant in the morning till evening is still soft🙏
Hehe ok 👌 will try my best
What is hongkong flour and wheat starch? @@
Hi Hong Kong flour is a special flour to make Chinese steam bun. If you can’t find it best substitute is Baozi/ pao flour. Wheat starch is a byproduct when processing wheat flour. It has minimal gluten. So it helps to make the steam buns have a finer texture. Hope this helps ☺️
@@ruyiasianrecipes thanks, i will try to find it
Ok hope it goes well ☺️
Wat size is the paper cup to put the dumpling?
6.5 cm top 4.5 cm bottom. Open flat it’s 9.5 cm diameter
Hi can also use baking paper cut about 9.5 cm by 9.5 cm
@@ruyiasianrecipes thank you... Btw is the sweet potato steam first before u fry it with other vegetables?
Hi don’t need to, it’s cut to quite small pieces so it will turn soft when you fry it
@@ruyiasianrecipes Thank you so much Ruyi for your reply. 👍
What is the purpose of wheat starch? Can it be replaced by corn starch? Thks
Hi it’s helps make the steam bun more soft and delicate. Yes you can replace with cornstarch ☺️
I made the vegetable bun this morning. The bao is not soft n fluffy. Its a bit chewy. Can you please advise?
Hi did you use Hong Kong Flour?
I use all purpose flour
You mean I have to use hongkong flour to make steam bao?
請問你用的香港水仙面粉做素菜包是高筋，中筋還是低筋呢？謝謝你。
不好意思，最近太忙了。是低筋面粉
謝謝你的回覆.
不用谢
Wow💖
thank you very much 😁
Why need wheat starch?
Hi Maylee, the wheat starch helps to soften the texture and the bun will not have chewy texture. Also if no wheat starch, the texture have more air pockets. Hope this helps! Do try it when you have the time. The texture of the bun is really very nice. 😊
Your custard bun dough has wheat starch in it. But the mushroom vegetable bun doesn't have wheat starch, and the vegetable bun doesn't have cake flour in it. I thought when I use all-purpose flour to add in both wheat starch & cake flour to make the bun more soft & chewy. Or I can use either cake flour or wheat starch with all-purpose flour. Which dough do you think is better?
Hi yes it’s confusing 😅 all the different dough textures are also nice. So it depends on personal preference. You like soft and chewy? Then can follow the video “ custard bun using plain flour/all purpose flour recipe” or “pork bun using plain flour/all purpose flour recipe”
Cannot use cake flour only because cake flour tends to get sticky when kneading.
custard bun using plain flour ruclips.net/video/jbobs1dw3i8/видео.html
or pork bun using plain flour ruclips.net/video/_3D-XVekjn8/видео.html
@@ruyiasianrecipes I appreciate your quick response. You are right it's confusing, when using all purpose flour whether I should add in both cake flour & wheat starch. Also confusing when you steamed the bun sometimes preboil or do not preboil water. Thank you for sharing!
@@jennyaw9391 hi different types of flour have different methods. The effect and results are different. For plain flour is no pre boil but for Hong Kong flour have to preboil water 😅
难道你的包子蒸一个小时吗？
蒸10分钟而已
Can we use any kind of all purpose flour?
Hi best if you can use superfine all purpose flour it’s finer and whiter
Hi
Why do you need to pre boil water before steaming in this case but not with the pork buns?
Thanks
Yup for Hong Kong flour and pau flour recipe have to pre boil the water first. The method is different for the normal plain flour ☺️
@@ruyiasianrecipes Thanks alot. Will try out the recipes soon.
@@Wingburner thank you let me know how it goes ☺️
Hi what brand of flour did you use ?
Hi I used Prima brand
Can make how many bao?
Hi can make 10
@@ruyiasianrecipes Thanks Ruyi.
Love all your video⭐️⭐️⭐️⭐️⭐️👍🏻💫
Thanks very much ! Do try when you have the time 😊
@@ruyiasianrecipes my pleasure,, ok i will💫
Thank you. Let me know how it goes 😊
@@ruyiasianrecipes Ive tried the recipe for my salted egg lava bun,,surprisingly it turned out really nice! Thank you for this foolproof recipe!👏🏻👍🏻💫
@@norihanghazali73 wow try my recipe so fast 🤩 salted egg lava bun is super delicious 😋 glad it turned out well. I love this dough recipe cos it’s very fast don’t need proof too long. Thank you very much ☺️
很不错叻👍🏻做的包子很白，我做的包子有点黄，不是很理想😂
这个食谱我是用“prima fairy" 品牌的香港面粉，做出来的效果比较白的。如果要白白的要使用漂白面粉。还有菜油换出猪油 😁
@@ruyiasianrecipes 之前不知做了多少次都不成功，过后用tsco卖的包粉加澄粉还可以，哦～要用香港包粉，我想知道你的蒸笼有多大？在哪个网站买的，无意间发现你的视频，已订阅你了，加油噢💪💪
哦是啊，我也是做了很多次再能找到这个配方。使用30cm， 包粉也行但是香港面粉比较嫩软。谢谢你的支持！😁
How they look so white.. Mine looks off white
Hi the flour I used is quite white. May I know the type of flour you used thanks
@@ruyiasianrecipes I use refined flour... Normal flour that everyone use
I see the flour I used is a special flour for making steam buns that’s why it is more white
B
Hi ☺️