Chinese Steamed Red Bean Bun | 豆沙包的做法
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- Опубликовано: 24 ноя 2020
- Grew up eating Steam Red Bean Buns. Reminds me of breakfast with my family early in the morning at the coffee shop with those steamy buns, dim sum, kaya toast and eggs and hot milk tea.
This red bean bun recipe makes soft and fluffy buns and the filling is packed with smooth red bean paste. The texture for the bun dough is soft and cake like texture, not the chewy type. The dough skin is still not smooth as I would like. Will try to perfect it next time 🙂 As for the filling, it is smooth and have a bit of texture to it. It is not as smooth as mooncake type of red bean filling as I didn’t sieve the bean skin. Also, the red bean filling is slightly different from those served at the coffee shop. Those at the coffee shop, the red bean filling is more liquid and flow out like lava custard bun. To make the softer type of red bean filling, the difficulty level is higher as wrapping the dough will be tricky. These steam buns are served warm. The buns will not be as soft when it becomes cold.
I used unbleached Hong Kong flour in this video. I prefer to use the standard Hong Kong flour as the buns are whiter and softer.
Made quite a few mistakes while coming out with this recipe. Share my experience below
❤ Top Tips:
For red bean filling:
1. Use non-stick pan to fry the red bean paste
2. Use good quality red beans. I prefer normal to organic beans. Organic red beans take longer to soften and tend to be more dry. Good quality red beans makes the red bean paste more aromatic
3. Sugar also affects the taste. Brown sugar is more aromatic. Also, there are many types of brown sugar
4. Remove as much moisture as possible from the red bean paste while frying. Moisture will affect the bun dough while steaming resulting in wrinkly buns
5. Time to cook the red beans depends on the type of red bean, pot and heat level. You may use medium heat, but will have to keep an eye on the red beans and add water more often. Organic red beans take longer to get soft.
For dough:
1. Middle part thicker than the sides. If not, the buns will wrinkle
2. Water content for the dough depends on the quality of the flour. I.e. the water absorption rate for the flour
3. While shaping the dough, gently press out as much air bubble as possible to get a smooth surface bun
General:
1. Water at boiling point before placing the steam basket in to steam. Make sure the level of the steam basket is above the water level
2. After steaming, off the stove and let it stand for 10-15 minutes. Do not open the cover, buns might shrink
3. Serve warm.
❤ Questions based on comments
- Why is red bean filling dry?
If you reduce the sugar and oil content from the recipe, the filling will be more dry. Also, organic red beans tend to be more dry. If you like it more moist, you can increase oil to 150 ml. Oil makes it soft & moist. But too much, it will be more tricky when wrapping the buns. Also, after steaming, the top of the buns might wrinkle if not wrapped properly.
❤ Ingredients:
Red bean filling:
150 grams red bean 红豆 150克
(Shopee Link: shope.ee/3KofZhOrkv)
Water 750ml (add water when necessary) 水 750毫升
150 grams brown sugar 红糖 150克
Shopee Link (shope.ee/5KZjxSslFp)
120 ml vegetable oil 菜油 120毫升
1 tablespoon cornstarch + 20 ml water 玉米淀粉 1汤匙 + 水 20毫升
A pinch of salt 盐 少许
Dough:
200 grams (1-1/2 cup + 2 tablespoon) Hong Kong flour 香港水仙面粉 200克 1-1/2杯+2汤匙 Shopee Link (shope.ee/4pdSTYqHM8)
70 grams ( 1/2 cup + 1 1/2 tablespoon) Wheat starch 澄粉 70克 1/2杯 + 1 1/2汤匙
Shopee Link (shope.ee/AUHpCoFizZ)
45 grams (1/3 cup + 1 teaspoon) icing sugar 糖粉 45克 1/3杯 + 1茶匙
Shopee Link (shope.ee/6pOXkaLxGS)
1/4 teaspoon baking powder 泡打粉 1/4茶匙
Shopee Link (shope.ee/5KZj3Udc1Y)
3/4 teaspoon instant yeast 酵母粉 3/4茶匙
Shopee Link (shope.ee/5zpPrsYavo)
135-140 ml (1/2 cup + 2 teaspoon) room temperature water 室温水 135毫升 1/2杯 + 2 茶匙
15 ml (1 tablespoon) vegetable oil 菜油 15毫升 1汤匙
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🍀 Buy Steam Basket Here (affiliate):
Amazon (12 inch bamboo steamer) amzn.to/3TWDfzm
Lazada (30cm bamboo steamer) s.lazada.com.my/s.Qjzec?cc
Disclaimer:
Some of the links are affiliate links and I receive a small commission with each sale at no extra cost to you. The products in the links serve as a guide or a substitute to the products used in the video and I personally may not have bought from these sellers. Thanks so much for the support.
#ruyiasianrecipes #steambuns #steamrecipes - Хобби
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
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!
TQVM, always love your bao recipes, will try this soon
Oh really thanks a lot ! Hope you like this one too 😊
I did this pau today. It came out superb. Thank you
Oh yay 😁! Happy it went well ☺️thanks for trying my recipe
You descriptions are excellent!
Oh thank you 😊
So beautiful, nice shaping.
Love your buns. 👍❤️
Thank you very much Susan ☺️
Delicious recipe 😋
Thank you very much ! ☺️
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
your redbean bao looks perfect!!
Thanks very much! I made quite a few times to get it right 😊
Surely will try tis one
Thank you hope it goes well
Buns so smooth
Thank you very much 😁
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 😀
i love them i love them!
Thank u thank u ☺️
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
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 ☺️
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! ☺️
Awesome
Thank you very much ☺️
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
Thank you
Happy you like it ☺️
very soft
Oh you tried? Thanks 😊
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
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
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 ☺️
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 ☺️
Thanks 😊 My doughtier
😊
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 ! ☺️
Sehr schön 👍👌❤️
thank you very much 😁😊
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 ☺️
ls the best👍😍😋 yummy, l'm from indonesia
Thank you 😊 very much
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
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 😊
❤❤
Wahh...hou cher
Xie xie ni
Hi hi 👋 xie xie ☺️
Nice
thanks very much!
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
Used pao flour and it turn out well, thank you!
Yay! Thanks for trying !
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
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
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
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👌
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 😊
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, is it same weight if replace vegetable oil with shortening? Tq
Vegetable oil for the dough, Yes 😊
I want to try out this recipe but can only find ready-made red bean paste. Is this fine as well? Is there something I have to do different then?
Hi 👋 yes you can use ready made red bean paste less work ☺️ you need to fry the red bean paste until it is a firm paste consistency ( ie the evaporate the excess moisture . You can also use if it is not firm but it will be more difficult to shape the buns and also the buns will come out flat not round
@@ruyiasianrecipes Thank you. I´ll try it
Hongkong flour cab substitute to which flour ?
Hi you can substitute with pao/baozi flour. It should be easier to get ☺️
Hi, can i use pau flour instead of hongkong flour?
Yeah sure , reduce wheat starch to 30 grams and water to 125-130 grams ☺️
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
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
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 !
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 ☺️
🤤 😋 😅 😆 😌 👍
Thank u thank you very much 😃☺️
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
Can I use cornflour instead of cornstarch?
Yeah sure
can i steam the dough on its own without any filling?
Yes sure but I have other recipes without filling
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 ☺️
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 ☺️
The red bean paste once cooked comes up to how many gram?
really sorry I didn’t weigh it
Woow
thank you
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!
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! 😊
Where you buy hongkong flour?
Hi I buy from bake with yen or tip top or online.
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.
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 ☺️
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
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.
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
Can we use corn flour instead of flour
Just to clarify you mean replace wheat starch?
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
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
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.
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.
Hi!Can you teach how to make corn bao
Hi you mean corn custard bao?
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.
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☺️
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 ☺️
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。
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.
If I skip the starch it is can?
Hi the texture will be more rough. Not so soft
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?
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 ☺️
老師,買不到香港面粉,可以用普通面粉吗
香港面粉会比较松软圆圆漂亮但是普通面粉也可以,如果使用普通面粉醒发5分钟就可以,发酵的时候会比较长时间,然后蒸的时候,水不用先滚到沸腾。希望做的成功!😁
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 ☺️
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
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 ☺️
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 ☺️
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
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
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
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 ☺️
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 👌
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
Me: adds 3/4 tablespoon instant yeast and 1/4 tablespoon baking powder
The recipe: 3/4 teaspoon instant yeast and 1/4 teaspoon baking powder
Me: wait what?
😅
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 ,🙏🙏🙏
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
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 ?
Instead of hong kong flour what can we use ???😢
Hi you can follow this recipe for the dough ruclips.net/video/jbobs1dw3i8/видео.html
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
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 ❤️❤️❤️
@@IamQisha 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?