I have tried multiple recipes from other youtubers and yours comes out the most perfect and easy to make. Just 1 to 1.5hr and the buns are ready for steaming. Texture is soft and fluffy. Grateful for your sharing.
Hi Michelle, thank you so much for trying my recipe. Really happy it turned out well. Yes, I do usually try to find the easiest and fastest way 😁. Do try my custard bun recipe. Its a popular one 😊😁
Follow your instructions very closely but after proofing, my buns surfaces are not dry and light like yours but are quite sticky are when i touch them. Do you know why?
Sometimes the water ratio is different for different brands. Your dough has more water than the ideal amount so it’s more sticky . Let it proof longer.
Hi Ruyi, your bun looks so smooth & yummy. Thanks for sharing. Today I'd tried your recipe. I used APF instead of Hong Kong bao flour. The texture of myn bun is smooth inside. It rises but not fluffy. Pls advise the correct thickness food the bun so that I can enjoy the fluffiness of the bun like those selling outside. Your advised is much appreciated. Thanks
Hi there, unforturnately, if you want to get the same fluffiness like those buns selling outside, need to use Hong Kong flour or Bao/Pau flour. If you use APF flour, suggest to use this recipe for dough. Link: ruclips.net/video/5PemUyBkQis/видео.html but still won't get the same texture as those selling outside. Definitely would be great if you could try to get Hong Kong flour or Bao flour.
Yes you can use APF flour the buns are still soft and nice, just that the results are not as consistent as Hong Kong/Bao flour. Please check out my latest top 4 steam bun video I used APF flour for those steam buns
Hi Ruyi, your video look so professional and I will like to try it. Can I just ask you two questions 1. What is the purpose of adding baking powder and any brand to recommend 2. Can I use normal sugar instead of icing sugar
Hello 👋 thanks for your lovely comments. The baking powder will make it more fluffy, if you just use yeast it will be more dense. I use Borwicks baking powder. You can also use any baking powder that use’s cornstarch to produce the baking powder. 2. Icing sugar has abit of cornstarch, so it makes the buns more soft. But you can use caster sugar no problem.
No problem hope you like it. I have many steam bun recipes. Popular one is custard bun. I have 2 videos on custard bun. One using plain flour another is Hong Kong flour. Do check it out !
Yup sure. Just that for plain flour the buns will surface might not be so smooth. Don’t need to rest 15 mins just rest 5 mins. Need to increase water slightly as plain flour absorbs more water. If you want to use plain flour you can see my custard bun recipe using plain flour . Hope that helps.
Ah ok can get Hong Kong flour from Bake with Yen or online. I find Hong Kong flour softer. Wheat starch makes the bun texture more fine. Yes can skip just replace with flour
Hii I am east Asian and from India , I wanna know what is this red bean ,is it also available here in India ? We also have something very similar to it but I am confused . I wanna make this recipe with exact taste
Especially your custard bao, its soo yummy...I realise there is a slight changes in the bao dough recipe, should I use this to replace the previous recipe
Hello~ I just want to know how to stuffs bean filling into my mantou. Yesterday I went to the store and bought something luckily they gave me a pack of frozen mantou (without any fillings) as a gift and I didn’t want to eat it plain so I made some bean paste but Idk how to put it. Should I defrost them and cut a hole and put it or steam it and put it in ???? If anyone knows it pls help me 🥺💕thank you 😊
Oh how nice to get free mantou☺️ yup you can make a slit in the middle (side area) of the mantou. Is your bean paste solid enough? If its solid, then you can make a small slit/hole and stuff it in before steaming or frying. If it’s watery then steam first then only stuff it in. Hope this helps ☺️
@@ruyiasianrecipes omg thank you so muchhh and also I can fry my mantou ? I didn’t know that. Yes my paste isn’t that watery but it’s not solid enough too 😅 thank you for answering it so fast 🥺💖 I planned to make it tmr since it’s night now so I’ll make it tmr and tell you how it went once again thank you 😊 💕
Okies happy to help. If you want to fry , try to make the paste dry enough. You can reheat the red bean paste until you reduce the moisture. I tried frying mantou stuffed with red bean paste, it’s absolutely yummy 😋. You don’t have to deep fry, just shallow pan fry will do.
@@ruyiasianrecipes thank you again 😅😊💕 I’ve never eaten a mantou fried nor steam and I’ve always wanted to eat them but just didn’t got a chance now I had a pack of mantou (six pieces) so I’ll fried half of them and steam half of it thank you for the advice 🤗💖
Can add some flour. If you have already kneaded for 10 minutes just sprinkle some flour and roll into a ball. Then just rest 15 minutes. After resting it won’t be so sticky. And even if it’s stick you can just lightly dust flour later ☺️
If you like more filling, can increase the red bean paste for each bun. Maybe because you added more flour, so the ratio of the red bean paste to bun is less ☺️
hellooo, i tried this recipe today but i substitute with corn starch my dough is not as smooth. and i was using hk flour and i proof longer than the recipe by 10-15 mins. i did walnut and brown sugar filling. they dint turn out well. and bubbles forming on the buns. i wonder what have gone wrong. my buns felt heavy 😞
Hi the first resting time longer by 10-15 mins is ok. It’s probably heavy because the second proof not long enough. And have bubbles because when you form into a ball and when you flatten it there were still air bubbles 😅
@@ruyiasianrecipes i realize when i knead the dough they weren’t smooth but i did a total of ten mins of kneading. was i suppose to knead longer till turn smooth ?🥺
After freezing, when you want to eat it just steam straight away don’t need to thaw about 15 minutes on high heat ( time estimated based on preboiled water)
@@ruyiasianrecipes okay! So means after I add the filling and roll the bun, I can put straight in the freezer? Do I have to proof it b4 putting in the freezer?
Ruyi , i forgot to ask you why the skin of my bun is very rough like busted air bubble holes? Is my fermenting or kneading time is not sufficient? Thanks
Hi there, thanks for trying my recipe. Yup, all purpose flour not ideal for this recipe. If you use APF, I would suggest to follow this recipe for the dough, the outcome is better. Link: ruclips.net/video/5PemUyBkQis/видео.html
hi, jika tidak ada tepung hong kong atau tepung pao, boleh ikut resepi ini untuk buat kulit pao ruclips.net/video/5PemUyBkQis/видео.html hasil kulitnya sikit beza tapi masih sedap
This recipe is slightly different from your other recipe. The other buns recipe you also use cake flour. What is the difference between this one in this video and the other video with cake flour?
Hi I add cake flour when I use plain flour for the recipe. For this recipe, I used Hong Kong flour. It’s a special type of flour for making steam buns. If you can’t find Hong Kong flour then you can substitute with Pao flour
Oh so sorry it burnt. Fry on medium heat only for a short time to make it more fragrant then reduce to the lowest heat and continue to until the water evaporate. It’s takes some time at low heat
I made the buns today, but I used salted egg yolk custard as a filling. I made half the recipe and made 6 buns. 3 of my buns were leaking, do you think I should’ve steam my buns in less time?
@@ruyiasianrecipes on the bottom side of the buns. I kind of peaked a little bit on the 6 minutes mark from one side, and the buns that were placed on that side didn’t burst. I guess it’s either the steam or I might not seal some of them properly😅
@@ruyiasianrecipes I just watched your other video (Chinese Steamed Custard Buns), and in that video you don't preboil the water. Can I ask the reason why? is it because of the filling or the dough?
Hi wheat starch is produced when producing wheat like a byproduct, so it has very low amount of gluten which helps soften the texture of the buns, I use cap bintang. Not sure if you have this brand. It’s also called tang mien flour.
Hi for Hong Kong flour, the bun is more soft, fluffy, spongy and the texture very similar to the dim sum bao. Also when you steam the baozi, the dough skin is more smooth. Also the proofing time is very much faster. For AP flour, the baozi will have a slightly more chewy texture. Hope this helps ☺️
I love this recipe. I have to use all-purpose flour so they don't turn out as fluffy as they would be with hong kong flour, but nonetheless always delicious 😁
Hi sorry I didn’t weight it. I think you can take a tablespoon to weight the first red bean paste then the rest you can follow the same weight. Apologies for this.
Try to make this today,I accidentally drop all my bun into the water before steaming😭😭 I still go ahead and steam it anyway,it turn out super good (the bun is abit wrinkle thou..)! This is my third attempt to make Pao ,your recipe is by far the best for beginner,keep up the good work 👍
Oh my really can feel your pain 🥺😅 luckily you managed to steam it. Thanks for trying my recipe. Can try the custard bun recipe, so far one of my best steam bun recipe ☺️ also thanks for the encouragement really appreciate it 🥰
@@ruyiasianrecipes Definitely will try the custard bun recipe❤️Really enjoy watching your video,the instruction is clear and all the little tips! Appreciate the effort you put into your video❤️
Ok this uses Hong Kong flour also. If you use plain flour, you can try my dough for the custard recipe。 Full recipe: ruclips.net/video/jbobs1dw3i8/видео.html
Hi Annie, if you want to use all purpose flour, I would recommend following the dough recipe and method in this video: ruclips.net/video/jbobs1dw3i8/видео.html
Hi was wondering whether you reduced the oil and sugar ? Or using organic bean also tend to be more dry. Adding a little more sugar or oil definitely helps. Can adjust to your liking. Hope this helps ☺️
Oh ok. Thank you for the tips. I’ll try to adjust next time. Btw the bun was so good. And all the techniques you provide was really helpful. Thans for your honesty. Really appreciate it ❤️❤️❤️
Hi，it's a special low gluten flour to make steam buns. If you don't have, you can use plain flour. Please see recipe here for plain flour. ruclips.net/video/jbobs1dw3i8/видео.html
I was waiting for this recipe.. Thank you so much... I love your pao, 😍😍
Hi San San, didn’t know you were waiting for this recipe 😊 let me know next time any other recipes you would like. Thanks for trying my recipes ☺️
@@ruyiasianrecipes yes I was waiting, soaking my red bean in warm water, will make bean paste tonight.😁😁Thanks again.😍😍
Haha Okies hope it turns out well🤞 Let me know how it goes yeah ! 😊
@@ruyiasianrecipes my pao turn out so good, sent you the picture of my pao on Instagram message 😁. Thanks again. 🙏🏼😍
Oh really? Yay 😁 🎉 so happy it turned out nice
My pao came out perfect tks for the recipe is great to find one that can give such good result
So happy that it went well!!!
Idk why but every time i see someone make food from these recipes never look the same as the video
Haha idk maybe. Can try this though. Hopefully it looks the same 😆
I have tried multiple recipes from other youtubers and yours comes out the most perfect and easy to make. Just 1 to 1.5hr and the buns are ready for steaming. Texture is soft and fluffy. Grateful for your sharing.
Hi Michelle, thank you so much for trying my recipe. Really happy it turned out well. Yes, I do usually try to find the easiest and fastest way 😁. Do try my custard bun recipe. Its a popular one 😊😁
You haven't heard of manngchi?
@@ashleyburks4639 yes I really like her channel ☺️😍
@@ruyiasianrecipes I watch first vid from YOU now! I like it!!
@@ashleyburks4639 hehe 😉 thanks very much ☺️
Love to eat RedBean pau is so appetizing and good for breakfast with a cup of coffee thanks for teh recipe
Thanks so much for your lovely comments. Please do try when you have the time ☺️
I've tried the recipe and I'm quite satisfied with the results 👍👍👍I'm waiting for the next recipe.
that great! thanks for trying my recipe! I have a lot of pau recipes, do try it!
Made it today . However i used pandan leaves to flavour the red bean paste . Awesome .
Sounds so yummy 😋! Happy you liked it very much ☺️
Follow your instructions very closely but after proofing, my buns surfaces are not dry and light like yours but are quite sticky are when i touch them. Do you know why?
Sometimes the water ratio is different for different brands. Your dough has more water than the ideal amount so it’s more sticky . Let it proof longer.
I used gluten free flour and this still worked 😍👍 out of all the red bean paste I tried this method was easiest to me
Oh great happy it went well ☺️ may I know which gluten free flour did you use? Might want to try it myself 😀
Thanks Ruyi for the recipe, finally I made the soft buns that I always wanted! Can I substitute milk for water when making the dough?
Oh glad it turned out well☺️ I’ve not used milk for this recipe. You can try. Happy New Year!
@@ruyiasianrecipes Thanks! Wish you have a most happy and prosperous new year!
@@weizhang5119 Hi same to you! Happy Chinese New Year. Wish you good health and prosperity! ☺️
You descriptions are excellent!
Oh thank you 😊
Your buns look great. What is the purpose of mixing with wheat starch? What happen if i dont use wheat starch?
Hi the wheat starch makes the bun dough have soft and finer texture. Do try it ! ☺️
In what dish do Chinese use Lemon Grass? I hardly see them use it, maybe I am wrong.
Yes you are quite right not often but we do use it we have Lemongrass drink , Assam or curry dishes ☺️
Look delicious, what could be a good replacement for red beans? I cant find it here in my country. Also, would all purpose flour work fine instead?
Hi if you replace with other beans the process is different. Do check out my latest video. It has my top 4 steam bun recipes using AP flour
Hi Ruyi, your bun looks so smooth & yummy. Thanks for sharing. Today I'd tried your recipe. I used APF instead of Hong Kong bao flour. The texture of myn bun is smooth inside. It rises but not fluffy. Pls advise the correct thickness food the bun so that I can enjoy the fluffiness of the bun like those selling outside. Your advised is much appreciated. Thanks
Hi there, unforturnately, if you want to get the same fluffiness like those buns selling outside, need to use Hong Kong flour or Bao/Pau flour. If you use APF flour, suggest to use this recipe for dough. Link: ruclips.net/video/5PemUyBkQis/видео.html but still won't get the same texture as those selling outside. Definitely would be great if you could try to get Hong Kong flour or Bao flour.
Am thinking of using APF as well do u recommend it or its bad?
Yes you can use APF flour the buns are still soft and nice, just that the results are not as consistent as Hong Kong/Bao flour. Please check out my latest top 4 steam bun video I used APF flour for those steam buns
I can't get my dough to look that good. One day I'll get there lol
Yes I’m sure you will 😃 I practice many times too
I did this pau today. It came out superb. Thank you
Oh yay 😁! Happy it went well ☺️thanks for trying my recipe
Your recipe looks perfect! Can I use regular kidney beans?
Hi I’ve not used before 😅
Regular kidney beans are not suitable for this recipe they are not sweet by themself
@@Ddisha6113 thanks for your help
Hi, can i re-fry my red bean filling? Seems like my filling consistency kinda dry and not oily and stick to my hand when I roll it
Yeah sure you can try to balance the oil and sugar you add
@@ruyiasianrecipes Cool! thanks for the reply
@Stevan Liottra happy to help ☺️ you might need to add more sugar sugar helps to bind it together
Hi, is it same weight if replace vegetable oil with shortening? Tq
Vegetable oil for the dough, Yes 😊
Hi...your recipe so simple so wanna try it😊...can i change the wheat strach with corn strach?...thank you😊
Yes sure thanks for wanting to try ☺️
what is the green spice you added in the beans before boiling it?
Hi it is pandan leave, a fragrant leave like vanilla essence. I have it in my garden. but you can get from grocery store or Chinese grocery store
Hi, may I know where can I buy the Hong Kong flour in Malaysia? Thanks.
Hi there, you can get from bake with yen or tip top supplies or any bakery supply shop or online. Hope you can find it
Hi!Can you teach how to make corn bao
Hi you mean corn custard bao?
Hong Kong flour made from which plant tapioca or potato ?
Hi it’s made from wheat but it has a softer texture after steaming the buns
Hi, what happens if I use all purpose flour?
I have all the ingredients except the Hong Kong Flour
Can but it will not be as white and smooth. Also more tricky to use all purpose flour for this recipe
Hi Ruyi, your video look so professional and I will like to try it. Can I just ask you two questions
1. What is the purpose of adding baking powder and any brand to recommend
2. Can I use normal sugar instead of icing sugar
Hello 👋 thanks for your lovely comments. The baking powder will make it more fluffy, if you just use yeast it will be more dense. I use Borwicks baking powder. You can also use any baking powder that use’s cornstarch to produce the baking powder. 2. Icing sugar has abit of cornstarch, so it makes the buns more soft. But you can use caster sugar no problem.
@@ruyiasianrecipes thank Ruyi for the detail explanation
No problem hope you like it. I have many steam bun recipes. Popular one is custard bun. I have 2 videos on custard bun. One using plain flour another is Hong Kong flour. Do check it out !
@@ruyiasianrecipes yes..I saw it...I like custard a lot and will definitely make it
@@menglintay3647 yes please do everyone has nice things to say about that recipe !
Surely will try tis one
Thank you hope it goes well
Can ı use all purpose flour? I cannot find the flour you recommended.
Yup sure. Just that for plain flour the buns will surface might not be so smooth. Don’t need to rest 15 mins just rest 5 mins. Need to increase water slightly as plain flour absorbs more water. If you want to use plain flour you can see my custard bun recipe using plain flour . Hope that helps.
yes i AM Malaysia people，You also
hong Kong flour is softer The pau flour ？or same. why must Put wheat Starch can skip IT. please reply me OK thanks
Ah ok can get Hong Kong flour from Bake with Yen or online. I find Hong Kong flour softer. Wheat starch makes the bun texture more fine. Yes can skip just replace with flour
OK You say just replace flour. You mean Hong Kong flour or normal
flour. Please reply me OK Now i waiting thanks
@@cheongsiowkeong8632 yes Hong Kong flour
Hai. Can I substitute wheat starch with potato starch or tapioca starch? Or the finish product will be different?
Hi I have not tried but I think tapioca starch or cornstarch is more suitable. Potato starch is not suitable. ☺️
@@ruyiasianrecipes OK thank you. I definitely will try your recipe.
Thank you very much ☺️
Hi, Ruyi, was that a 10in bamboo steamer that you used? It is nice to fit in 10 buns! I love your buns. They look so wonderful! You did a good job.
Hi 👋 it’s 30 cm so about 12 inch. Yes it’s just nice to fit 10 buns ☺️ thanks for your support
Thank you so much, Ruyi!
No problem, hope it goes well ☺️
Hii I am east Asian and from India , I wanna know what is this red bean ,is it also available here in India ? We also have something very similar to it but I am confused . I wanna make this recipe with exact taste
Hi 👋 thanks for wanting to try! Do you have adzuki bean? It’s similar to adzuki bean
@@ruyiasianrecipes I can find it from amazon 😊 thank u for replying
Ok 👌 great
where Can Buy Hong Kong flour？
Can use Pau flour right.
3/4 instant yeast i don't have spoon 3/4 how to do. please reply me OK thanks
Are you in Malaysia? Can buy from bake with Yen. Pao flour also can use. 3/4 is about 3 grams.
Especially your custard bao, its soo yummy...I realise there is a slight changes in the bao dough recipe, should I use this to replace the previous recipe
Oh yes the custard bun is yummy 😋 Yup there is some slight difference. You can try this. It’s also nice. ☺️
Thanks for sharing
My pleasure 😊
Cantiknya kuih pau, suka sangat kuih pau. Terima kasih share resepi ni :)
Terima Kasih ☺️
this is the translation
Your pau is so pretty n l
love pau n tk u for sharing yr recipes
Buns so smooth
Thank you very much 😁
If I skip the starch it is can?
Hi the texture will be more rough. Not so soft
Hello~ I just want to know how to stuffs bean filling into my mantou. Yesterday I went to the store and bought something luckily they gave me a pack of frozen mantou (without any fillings) as a gift and I didn’t want to eat it plain so I made some bean paste but Idk how to put it. Should I defrost them and cut a hole and put it or steam it and put it in ???? If anyone knows it pls help me 🥺💕thank you 😊
Oh how nice to get free mantou☺️ yup you can make a slit in the middle (side area) of the mantou. Is your bean paste solid enough? If its solid, then you can make a small slit/hole and stuff it in before steaming or frying. If it’s watery then steam first then only stuff it in. Hope this helps ☺️
@@ruyiasianrecipes omg thank you so muchhh and also I can fry my mantou ? I didn’t know that. Yes my paste isn’t that watery but it’s not solid enough too 😅 thank you for answering it so fast 🥺💖 I planned to make it tmr since it’s night now so I’ll make it tmr and tell you how it went once again thank you 😊 💕
Okies happy to help. If you want to fry , try to make the paste dry enough. You can reheat the red bean paste until you reduce the moisture. I tried frying mantou stuffed with red bean paste, it’s absolutely yummy 😋. You don’t have to deep fry, just shallow pan fry will do.
@@ruyiasianrecipes thank you again 😅😊💕 I’ve never eaten a mantou fried nor steam and I’ve always wanted to eat them but just didn’t got a chance now I had a pack of mantou (six pieces) so I’ll fried half of them and steam half of it thank you for the advice 🤗💖
Definitely sounds like a great plan ☺️ hope you enjoy it.
hello, my dough is very sticky. may i know how to save the dough?
Can add some flour. If you have already kneaded for 10 minutes just sprinkle some flour and roll into a ball. Then just rest 15 minutes. After resting it won’t be so sticky. And even if it’s stick you can just lightly dust flour later ☺️
@@ruyiasianrecipes okay! thank you for the recipe! after steaming, the skin of the bao became quite thick. how do i resolve it the next time?
If you like more filling, can increase the red bean paste for each bun. Maybe because you added more flour, so the ratio of the red bean paste to bun is less ☺️
hellooo, i tried this recipe today but i substitute with corn starch my dough is not as smooth. and i was using hk flour and i proof longer than the recipe by 10-15 mins. i did walnut and brown sugar filling. they dint turn out well. and bubbles forming on the buns. i wonder what have gone wrong. my buns felt heavy 😞
Hi the first resting time longer by 10-15 mins is ok. It’s probably heavy because the second proof not long enough. And have bubbles because when you form into a ball and when you flatten it there were still air bubbles 😅
@@ruyiasianrecipes i realize when i knead the dough they weren’t smooth but i did a total of ten mins of kneading. was i suppose to knead longer till turn smooth ?🥺
Hi yeah need to be smooth but don’t have to be perfectly smooth
@@ruyiasianrecipes thank you for answering to my questions.. i will give it another try
Ok 👌 hope it goes well
嗨！你好，请问不要放泡打粉可以吗？谢谢你🙏🏽
可以的， 但是有泡打粉会更松软 ☺️
@@ruyiasianrecipes 谢谢你🙏🥰
@@ruyiasianrecipes 谢谢你🙏🥰
不用谢☺️
ls the best👍😍😋 yummy, l'm from indonesia
Thank you 😊 very much
Hi is me again
i Want to ask You 3/4 baking powder
is about how Many gram.
please reply me OK thanks
Hi 3 grams
Hello, is it possible to freeze the pau? And how long can it be kept?
Hi there yes sure about 1-2 weeks
After freezing, when you want to eat it just steam straight away don’t need to thaw about 15 minutes on high heat ( time estimated based on preboiled water)
@@ruyiasianrecipes okay! So means after I add the filling and roll the bun, I can put straight in the freezer? Do I have to proof it b4 putting in the freezer?
Oh no…have to steam first ie cook first then only can freeze apologies for the misunderstanding ☺️
@@ruyiasianrecipes I see! Okay thank you!
Hello, if I don't have hongkong flour, may I change it to all purpose flour? Thankyou
Hi if you use all purpose flour, its best to follow the dough for this video. see link ruclips.net/video/jbobs1dw3i8/видео.html
Thankyou❤️
Hope it goes well ☺️
Can we use corn flour instead of flour
Just to clarify you mean replace wheat starch?
Ruyi , i forgot to ask you why the skin of my bun is very rough like busted air bubble holes? Is my fermenting or kneading time is not sufficient? Thanks
Hi there, thanks for trying my recipe. Yup, all purpose flour not ideal for this recipe. If you use APF, I would suggest to follow this recipe for the dough, the outcome is better. Link: ruclips.net/video/5PemUyBkQis/видео.html
請問老師、這個麵糰也適合做成肉包、素菜包嗎？！
可以的。 也可以跟这个食谱 ruclips.net/video/40SZpuinVQg/видео.html
@@ruyiasianrecipes 謝謝老師的回覆
@@mariakao9598 没问题👌
Hi, what should I do if my dough isn't bouncy enough? Huhu
Hi there you mean chewy ?
It doesn't bounce back like yours did hmm
Anyway it turned out great! Thanks for the recipe ☺️
Thanks very much still trying to figure out the bouncy thing. You mean not as fluffy?
Oh you mean the dough just before proofing ?
Selain tepung hongkong apakah bisa di ganti tepung yang lain
Hi 👋 boleh guna tepung pau/bao
@@ruyiasianrecipes saya di taiwan tidak menemukan tepung pau.saya menggunakan tepung pro rendah hasilnya mengkerut
hi, jika tidak ada tepung hong kong atau tepung pao, boleh ikut resepi ini untuk buat kulit pao ruclips.net/video/5PemUyBkQis/видео.html hasil kulitnya sikit beza tapi masih sedap
resepi ini tidak sesuai guna tepung pro rendah
@@ruyiasianrecipes trimakasih ,🙏🙏🙏
This recipe is slightly different from your other recipe. The other buns recipe you also use cake flour. What is the difference between this one in this video and the other video with cake flour?
Hi I add cake flour when I use plain flour for the recipe. For this recipe, I used Hong Kong flour. It’s a special type of flour for making steam buns. If you can’t find Hong Kong flour then you can substitute with Pao flour
Instead of hong kong flour what can we use ???😢
Hi you can follow this recipe for the dough ruclips.net/video/jbobs1dw3i8/видео.html
hi, is it the same process to make mungbean (green bean) paste?
Hi yes very similar for mung bean you might want to remove the skin
请问如何把内陷做得更丝滑呢？
❤❤❤❤谢谢
不好意思，没早回答，需要去除皮
hello, may I ask what will happen if I skip wheat starch?
If no wheat starch then the steam bun texture will not be as soft and fine
Can I substitute wheat starch with potato starch or corn starch ? Thanks. !
Hi I didn’t try with cornstarch but I think you can try with cornstarch ☺️
🙏
Happy to help! 😊
What's the purpose of making it fry? Mine burnt and the water didn't even evaporated.
Oh so sorry it burnt. Fry on medium heat only for a short time to make it more fragrant then reduce to the lowest heat and continue to until the water evaporate. It’s takes some time at low heat
So beautiful, nice shaping.
Love your buns. 👍❤️
Thank you very much Susan ☺️
Thank you
Happy you like it ☺️
Hongkong flour cab substitute to which flour ?
Hi you can substitute with pao/baozi flour. It should be easier to get ☺️
your redbean bao looks perfect!!
Thanks very much! I made quite a few times to get it right 😊
Can we fill it with shiroan instead of anko?
Hi have not tried but should be ok as long as it does have a lot of moisture ☺️
@@ruyiasianrecipes thank you❤️
@@nourjan-ce8cx hope it goes well ☺️
I made the buns today, but I used salted egg yolk custard as a filling. I made half the recipe and made 6 buns. 3 of my buns were leaking, do you think I should’ve steam my buns in less time?
Hi may I know where is the leakage thanks
Ie top area ?
@@ruyiasianrecipes on the bottom side of the buns. I kind of peaked a little bit on the 6 minutes mark from one side, and the buns that were placed on that side didn’t burst. I guess it’s either the steam or I might not seal some of them properly😅
Seems like you didn’t seal it properly 😅
@@ruyiasianrecipes I just watched your other video (Chinese Steamed Custard Buns), and in that video you don't preboil the water. Can I ask the reason why? is it because of the filling or the dough?
Hi, can i use shortening instead of use wheat starch?
Hi you can replace wheat starch with cornstarch but I prefer wheat starch. Can replace the vegetable oil with shortening ☺️
@@ruyiasianrecipes ohhh thank you so much 😍 cant wait to try it
@@nurulfarahhanim hope it goes well ☺️
@@ruyiasianrecipes ohhh one more thing, can i use pau flour? ❤
@@nurulfarahhanim yes sure ☺️
TQVM, always love your bao recipes, will try this soon
Oh really thanks a lot ! Hope you like this one too 😊
Used pao flour and it turn out well, thank you!
Yay! Thanks for trying !
Using pao flour did you still have to add the wheat starch?
I think I want to try too
Can I use cornflour instead of cornstarch?
Yeah sure
hi can i know what is wheat starch? what brand u used.
Hi wheat starch is produced when producing wheat like a byproduct, so it has very low amount of gluten which helps soften the texture of the buns, I use cap bintang. Not sure if you have this brand. It’s also called tang mien flour.
Can i use cornstarch for subtitution for whest starch?
Hi I did not try with cornstarch for this recipe but I think it shouldn’t be a problem 😊
What is HK flour? I mean why is it different from AP flour?
Hi for Hong Kong flour, the bun is more soft, fluffy, spongy and the texture very similar to the dim sum bao. Also when you steam the baozi, the dough skin is more smooth. Also the proofing time is very much faster. For AP flour, the baozi will have a slightly more chewy texture. Hope this helps ☺️
I love this recipe. I have to use all-purpose flour so they don't turn out as fluffy as they would be with hong kong flour, but nonetheless always delicious 😁
Hi 👋 thanks very much for your lovely compliments. Very happy you like it
没有水仙面粉可以用包粉代替吗？
可以但是澄粉使用30克包粉240克
The red bean paste once cooked comes up to how many gram?
really sorry I didn’t weigh it
Sorry, how many gram for 2 1/2 spoon of red bean paste?
Hi sorry I didn’t weight it. I think you can take a tablespoon to weight the first red bean paste then the rest you can follow the same weight. Apologies for this.
@@ruyiasianrecipes ok
sorry, if i dont add baking powder can?
@@karenkhoo252 yeah you can but it won’t fluff up as nice. If you are ok with that then ok. ☺️
@@ruyiasianrecipes ok thanks for reply
Where I can buy Hong Kong flour in Canada?
Hi I’m not sure may try the Chinese supermarket if you can’t find can substitute with bao/baozi flour ☺️
@@ruyiasianrecipes oh okay, thank you 😊
@@lululemon6158 👌
Try to make this today,I accidentally drop all my bun into the water before steaming😭😭 I still go ahead and steam it anyway,it turn out super good (the bun is abit wrinkle thou..)! This is my third attempt to make Pao ,your recipe is by far the best for beginner,keep up the good work 👍
Oh my really can feel your pain 🥺😅 luckily you managed to steam it. Thanks for trying my recipe. Can try the custard bun recipe, so far one of my best steam bun recipe ☺️ also thanks for the encouragement really appreciate it 🥰
@@ruyiasianrecipes Definitely will try the custard bun recipe❤️Really enjoy watching your video,the instruction is clear and all the little tips! Appreciate the effort you put into your video❤️
@@yuanyuannsoh639 thanks again can’t wait to hear your feedback on the custard bun ☺️
i love them i love them!
Thank u thank u ☺️
Can i add pork lard to my filling?
Yes sure. It’s better than vegetable oil. I didn’t put lard cos some subscribers don’t take lard. Adjust the amount based on the consistency you want.
Can i use wheaten flour instead of hk flour? I bought it from asian store and it has a picture of bun on it.
Does it say flour to make steam bun?
@@ruyiasianrecipes its said it is used to make noodles, Buns, Dumpling, spring roll and egg cake
Hmm...should be ok but maybe try this dough recipe. might be better ruclips.net/video/jbobs1dw3i8/видео.html
@@ruyiasianrecipes thank you so much!
Hope it goes well ☺️
Will make this too 😍
Ok this uses Hong Kong flour also. If you use plain flour, you can try my dough for the custard recipe。 Full recipe: ruclips.net/video/jbobs1dw3i8/видео.html
can i steam the dough on its own without any filling?
Yes sure but I have other recipes without filling
very soft
Oh you tried? Thanks 😊
Can I use all purpose flour ?
Hi Annie, if you want to use all purpose flour, I would recommend following the dough recipe and method in this video: ruclips.net/video/jbobs1dw3i8/видео.html
Hi Ruyi, thanks for sharing the recipe can I used low protein flour insteads of hongkong flour?
Yes you can use low protein but not cake flour. Hope I didn’t confuse you 😅
@@ruyiasianrecipes thank you for your fast reply I'll try it.
@@jenicegunawan1296 happy to help! Let me know if you need to clarify anything else
@@ruyiasianrecipes noted thanks🙏
@@jenicegunawan1296 ☺️
Can I skip frying?
Hi have to stir fry until it the moisture is evaporated. Or you can use microwave but I have not tried
What that green thing
Hi it's pandan leave
I don't have wheat starch,,
Hi can use tapioca starch or cornstarch
Thank you I will try
@@mirimiri6570 hi hope it goes well let me know if you need to clarify anything
Thank you I try today come out well
@@mirimiri6570 oh great 👍 thanks again for trying! 😉
请问一下:可以用厨师机揉面吗？
我有用过，但是用手揉面我觉的比较嫩软。可能我的机器如不适合. 果要用的话，建议减少揉面的时间。
你好，请问为什么要加澄粉呢！谢谢回复
包子会比较细腻
👍👍👍
谢谢 ☺️
Hi, can i use pau flour instead of hongkong flour?
Yeah sure , reduce wheat starch to 30 grams and water to 125-130 grams ☺️
什么叫香港面粉?香港有种小麦?混吉!
Awesome
Thank you very much ☺️
When i fry like u do it in the video, my red bean paste become so dry and brittle.
Hi was wondering whether you reduced the oil and sugar ? Or using organic bean also tend to be more dry. Adding a little more sugar or oil definitely helps. Can adjust to your liking. Hope this helps ☺️
Oh ok. Thank you for the tips. I’ll try to adjust next time. Btw the bun was so good. And all the techniques you provide was really helpful. Thans for your honesty. Really appreciate it ❤️❤️❤️
@@zisss_qisha Happy to help Qisha 😊 Glad it turned out well. Do try my other steam buns when you have the time 😁
Definitely! ❤️
@@ruyiasianrecipes May I know why throw away the first batch of red bean water?
Delicious recipe 😋
Thank you very much ! ☺️
Thanks 😊 My doughtier
😊
What is Hong Kong flour
Hi，it's a special low gluten flour to make steam buns. If you don't have, you can use plain flour. Please see recipe here for plain flour. ruclips.net/video/jbobs1dw3i8/видео.html
I really want to make these but I don’t have a lot of the thing I need 🥲
how about try my custard bun recipe, it uses plain flour. ruclips.net/video/jbobs1dw3i8/видео.html
RECIPE PLS.....
hi there, the recipe in the description thanks
Wahh...hou cher
Xie xie ni
Hi hi 👋 xie xie ☺️