Wow, that's so beautiful and detailed. Please tell me why this recipe doesn't have baking powder like the tangerine bun recipe. Thank you for sharing the recipe.
Thank you for your compliment and it's always been a pleasure. We need to work fast when making Tangerine Buns. White dough (with filling inside) must be immediately wrapped in orange skin dough before it starts to rise. In the recipe, the final proof on Tangerine Buns is only 50% of it's original size; because when I tested, if it reaches 100% or doubled in size, the orange skin will become wrinkled after steaming. So that's the reason I added some baking powder in the Tangerine Buns recipe. Adding baking powder can improve the gas production vitality of yeast while steaming and the whiteness of steamed buns, it makes the whole process a lot faster and easier. Only one proof is required and the result is much more consistent (ensuring the shape can be perfectly round). Hope this helps.
Your artistry is inspiring and amazing. Thank you for sharing your artistic gift with us.
My pleasure. Thank you… You are so kind.
So beautiful, so cute😍😍😍
You are so kind
OMG!! This is amazing!! Thank you
You're welcome!! Glad you like it.
Thank you for sharing
I did it .
So happy for you!
My pleasure…
So beautiful❤️ btw, may I ask you. what did you apply on bun to put little colorful bun? Oil or water??
Thank you.
I am using “Americolor Food Gel Colouring” it’s a water based.
Hope this helps.
@@BEMBUMKITCHEN thank you so much 💗
@@SiSikitchen1823 You are welcome.
Wow, that's so beautiful and detailed. Please tell me why this recipe doesn't have baking powder like the tangerine bun recipe. Thank you for sharing the recipe.
Thank you for your compliment and it's always been a pleasure.
We need to work fast when making Tangerine Buns. White dough (with filling inside) must be immediately wrapped in orange skin dough before it starts to rise.
In the recipe, the final proof on Tangerine Buns is only 50% of it's original size; because when I tested, if it reaches 100% or doubled in size, the orange skin will become wrinkled after steaming. So that's the reason I added some baking powder in the Tangerine Buns recipe.
Adding baking powder can improve the gas production vitality of yeast while steaming and the whiteness of steamed buns, it makes the whole process a lot faster and easier. Only one proof is required and the result is much more consistent (ensuring the shape can be perfectly round).
Hope this helps.
@@BEMBUMKITCHEN
Thank you for your very detailed answer. Hope you share many delicious recipes in the future. Have a nice day. 🥰🥰🥰
You are welcome, I will try do my best 😉. You too have a good day…