Hi there, thanks so much for the recipe. I just finished making them and they were absolutely AMAZING!!! I added cheese, spring onion & bacon in one batch. And spring onion with cheese in the other. It was soft, sweet, savoury and DELICIOUS!!! Thank you so much.😊👌
I made this! For the first time I used scale method. I fell asleep after the second rise. Woke up 5 hours later and had to rush for work. Shaped them with my hands on an oiled work surface because they were super springy. Added thinly sliced luncheon ham (chopped into tiny bits) mixed into the seasoned spring onions and sprinkled cheddar and mozzarella cheese over it after the egg wash and let them rest for 45 minutes while I got ready. They looked crude in comparison to your beauties. With that they turned out ridiculously delicous with that wonderfully soft texture. Your instructions and measurements in the description are easy to follow and accurate. Thank you for sharing your recipe. You are a great baker and teacher.
I've just made it, and it was surprisingly a great success on the first attempt. I was kneading the dough by hand and wasn't sure where it would take me. The spring onion bun has been my favorite bun since my childhood in Taiwan. Your recipe is simply awesome and tasted just like the Taiwanese bakery version. Thank you, thank you!
Made this today and though it was quite the process (especially having to knead the dough by hand) it came out well! I ended up doing half chopped bologna and green onion with sugar, salt, white pepper and the other half shredded coconut, sugar and egg for a coconut paste. I had an extra one and put nutella in it for kicks. These came out absolutely wonderful. So fluffy, tender and held onto the fillings so well. They look, taste and smell just like the ones in the Chinese Bakeries! Thank you so much!
Girl!!! I ended up making this today and did like I said with mozzarella, but I included pesto. My son loved them. Hubby will too, he's not home to try them fresh out of the oven... Thanks!!!! Again you're an amazing Baker!
I absolutely love all your videos!!!! And congrats on your academic accomplishments. I know your parents are proud. Keep the videos coming! U are a gifted baker.
Like your video. Watched 4 times, still not cleared enough. I tried to read through all the comments, finally found the recipe. First time watching video, it did show the ingredients and the quantities, after the 2nd, 3rd and 4th time, they didn’t show. I think that is why some people had puzzled. Every time when I want to make something, I will watch a few related videos till I got what I feel the best. Thanks anyway.
Delicious! I thought it was gonna be too much sugar, but it's perfect! I added some cubed ham to the green onions. My wife approved the unexpected flavor. Thank you. Irish/American amateur baker in Tucson, Arizona.
Thank you for this amazing recipe! I absolutely hate it when recipes clickbait people with appealing foods for the thumbnail and their food doesn't look nearly as good but your visuals are amazing! I tried this recipe and it was super soft!
Awesome recipe !!! Thank you so much for sharing !!! I Love your channel and recipes and have recreated most of them at home. Please share more videos on how to make buns or bread because I like making them and my family loves eating them :) We especially love Chinese/Asian recipes for baked goods they are the best in the world !!! Wishing you all the very best !!!!
thank yo very much for this excellent bread recipe, i made it a few times already, with and without onions and it is so tasty !!!, thank's again from israel
You are the best .. i made dinner rolls with this recipe.. turn out bit sweet but sooft and yammmy .. am eating them right now..thaannnk you very much Xoxo ❤️
I make this, and it taste amazing, would like to know if I can make the sponge dough overnight, so it can save sometime the next day. Would like to finish by 12pm so I can take it to the grandson. Thanks
Thank you for the recipe. Very clear illustration and instruction. i like it that you also share small but important details such as speed you are using , when you increase the speed, how long do you mix and exactly when you add in the butter👏👍
It was all good until I am baking this in Colorado, at 5000 ft high above sea. The dough looks dry before the first prove. I added about a tablespoon half and half to make it a little softer. Everything else was same. It took a little longer to get that window pane. The bread came out ok, but the outside was dry. I have made this many times and it was yummy! I blame the high altitude
You're an amazing baker/chef! I have made only one of your recipes and OMG! It was the BBQ Pork Rolls they were so good. I am considering this but perhaps making them for an Italian dinner and put little mozzarella in the braids for my family. I don't have any green onions today or I'd try that. Yum! Thanks for sharing! :)
New subscriber here. Couldn't help but subscribe when I saw your video😊. Plz plz show how other ways of folfind bread dough...esp folding stuffed bread dough like you did here.
Wow, looks great 👍🏼 You really did a wonderful job, very nice video presentation, speaking voice and music too 👍🏼. Dying to try this recipe, but I don't have a stand mixer, can I make it by hand? All the mixing n all, will it work do you think? Please advise....
Hello Mi! I really really like this bun. For sponge dough can I use all milk instead warm water. Or half & half milk instead of regular milk. This recipe is the best... Thank you so much!!!😁
These look amazing😊😊🥖🥖! I have to try these because the bakery I go to sells these for 1.00 each. I am also wondering if I can use the same type of dough for other bakery breads.
I am wondering if any fresh milk dough can stand in room air for at least total 90min+50min+30min though? I might be wrong as i know fresh milk product when they are raw, should not be placed in room temperature for more than 2 hours total!
Hi Michelle!! Love love love your channel since the beginning. Wondering if you have tried the recips very similar to your but with a small addition of cake flour. ;) would love to hear what you think.
Hi Mi, looking thru all your bread recipes (buns filling pork floss buns, cha siew, spring onions etc), they are differ by TZ or Sponge (some with eggs ,some without) what is the difference in texture,,are u able to advise ? Do u have ONE recipe that can work for most buns with fillings that I can keep? Tks a zillion.
Your bread looks so soft. The video shows the second time let it grow for 45-60 mins but the subtitles showed it took only 15 mins. Please confirm 15 or 50 mins to grow.
Just found your channel really enjoyed your tutorial, thank you. Checked out your video library and noticed that you specialize mostly on sweet bakes, will you consider making more savory bake goods? I would truly appreciate that! Thanks again.
Thanks for your response! I would love to learn how to make the Hong Kong style savory buns, ham and eggs, creamed corn, stuffed sausage buns, bbq pork, curry beef....and so much more. I am losing track of what I am typing because I am drooling, lol. Anything that you might want to demonstrate would just be great. Thanks a bunch!!!
Hello! does any body know if this recipe can be frozen and thawed? and if so, how long can we keep it in the fridge. and how long does it take to thaw? THANK YOU!
I have the same desired question....plz share if you got answer as I have done the sponge dough and had to put it in the fridge, left over nite. How long is the thawing time til I begin adding the flour
In regards to my question....I learned that my dough came out perfect, when I let it thaw out on my counter for 30mins and proceeded with the 2and phase in making this recipe. Thank you for this recipe, I hope to share this with lots of people in Hawaii!
I am doubling the recipe so I can make the hot dog wraps too; but can you let me know, with the eggs; I just used a scale to weigh it out in grams, I was a few grams short but figure it wouldn't hurt.....will let you know.
I’m making this recipe again. Loving it. Everyone should give it a try, you won’t regret on first attempt. Thanks for great recipe
Hi there, thanks so much for the recipe. I just finished making them and they were absolutely AMAZING!!! I added cheese, spring onion & bacon in one batch. And spring onion with cheese in the other. It was soft, sweet, savoury and DELICIOUS!!! Thank you so much.😊👌
I made this! For the first time I used scale method. I fell asleep after the second rise. Woke up 5 hours later and had to rush for work. Shaped them with my hands on an oiled work surface because they were super springy. Added thinly sliced luncheon ham (chopped into tiny bits) mixed into the seasoned spring onions and sprinkled cheddar and mozzarella cheese over it after the egg wash and let them rest for 45 minutes while I got ready. They looked crude in comparison to your beauties. With that they turned out ridiculously delicous with that wonderfully soft texture. Your instructions and measurements in the description are easy to follow and accurate. Thank you for sharing your recipe. You are a great baker and teacher.
Mary Leialoha n
Mary Leialoha I agree! I learned how to make bread from Mi!
I've just made it, and it was surprisingly a great success on the first attempt. I was kneading the dough by hand and wasn't sure where it would take me. The spring onion bun has been my favorite bun since my childhood in Taiwan. Your recipe is simply awesome and tasted just like the Taiwanese bakery version. Thank you, thank you!
Same here! A great success on the first attempt. The dough rose up so high that I gave extra rolls to family and neighbors. We all LOVED it.
My family is obsessed with this bread. I now have to make it at least 2 times a week. Its soooo good!
Made this today and though it was quite the process (especially having to knead the dough by hand) it came out well! I ended up doing half chopped bologna and green onion with sugar, salt, white pepper and the other half shredded coconut, sugar and egg for a coconut paste. I had an extra one and put nutella in it for kicks. These came out absolutely wonderful. So fluffy, tender and held onto the fillings so well. They look, taste and smell just like the ones in the Chinese Bakeries! Thank you so much!
Girl!!! I ended up making this today and did like I said with mozzarella, but I included pesto. My son loved them. Hubby will too, he's not home to try them fresh out of the oven... Thanks!!!! Again you're an amazing Baker!
I absolutely love all your videos!!!! And congrats on your academic accomplishments. I know your parents are proud. Keep the videos coming! U are a gifted baker.
Hi just made these and it turned out amazing!!! Very good recipe, thank you for sharing!!
I tried this recipe it was good but I found that it was a little bit sweet as there is no salt in the recipe !!
Thank you 😊
Made this the other day and it was perfect!
I make this today and it’s really good, my husband ate 3 😂🤣, I did 20g each.😋😋
Those look wonderful, I wished you would upload more frequently I love your baking videos.
Really loved your bread recipe, I have tried them 3 times already! Always gone immediately once baked! ❤️希望Mi再繼續上傳美味的影片🇹🇼
Did u ever put the soft dough in the fridge over nite?
Like your video. Watched 4 times, still not cleared enough. I tried to read through all the comments, finally found the recipe. First time watching video, it did show the ingredients and the quantities, after the 2nd, 3rd and 4th time, they didn’t show. I think that is why some people had puzzled. Every time when I want to make something, I will watch a few related videos till I got what I feel the best. Thanks anyway.
Delicious! I thought it was gonna be too much sugar, but it's perfect! I added some cubed ham to the green onions. My wife approved the unexpected flavor. Thank you. Irish/American amateur baker in Tucson, Arizona.
Thank you for this amazing recipe! I absolutely hate it when recipes clickbait people with appealing foods for the thumbnail and their food doesn't look nearly as good but your visuals are amazing! I tried this recipe and it was super soft!
My mom's gonna lovee this when I make it for her, thanks for sharing!
I tried your recipe today and it came out so delicious. Thank you for sharing. Subscribed!
Love your channel. I always make your bread recipes and they are the best. They taste just like home. Many, many thanks. Much appreciated.
I just made these...an absolute dream!! Thank you thank you thank you!
Those look beyond delicious! Thank you for sharing , awesome
Awesome recipe !!! Thank you so much for sharing !!! I Love your channel and recipes and have recreated most of them at home. Please share more videos on how to make buns or bread because I like making them and my family loves eating them :) We especially love Chinese/Asian recipes for baked goods they are the best in the world !!! Wishing you all the very best !!!!
Tried your recipe and it was very fluffy! Thank-you for sharing.
they are look so yummy!!!!thanks for the recipe I will try soon...
These look soooo visually appealing!😮 Awesome job!
they were really yummy!
Catlover 808 j
Wow.. you are clever.. love it will try..THANK YOU FOR SHARING... HAPPY SUNDAY...
Hi Mi! I just found your channel, am now a subscriber. These look delicious and your steps are easy to follow. Thanks, can't wait to make them. : )
That blue pearl is my dream granite. Good taste!
I didnt try it yet but i loooovvvve your bread recipe i'll try it soon "inshalla" ❤️❤️❤️❤️❤️
Loving this. I'm such a hungry person.
Omg thanks for this I can’t wait to make it
thank yo very much for this excellent bread recipe, i made it a few times already, with and without onions and it is so tasty !!!, thank's again from israel
Did you ever work with the soft dough left in the fridge over nite?
@@annamarietom9864 yes, i always prepare the dough a day before baking to improve the flavor. thank you again
Made this for the second time! So amazing. I love switching up the fillings!
You are the best .. i made dinner rolls with this recipe.. turn out bit sweet but sooft and yammmy .. am eating them right now..thaannnk you very much
Xoxo ❤️
I made them but I added pork floss to the spring onion, it was excellent!
I make this, and it taste amazing, would like to know if I can make the sponge dough overnight, so it can save sometime the next day. Would like to finish by 12pm so I can take it to the grandson. Thanks
so clever,your recipe is wonderful and i,ll try it ,thanks
thanks for your support
Thank you for the recipe. Very clear illustration and instruction. i like it that you also share small but important details such as speed you are using , when you increase the speed, how long do you mix and exactly when you add in the butter👏👍
Ahhh these look amazing!
Love the plait! Great channel - just subscribed 😄
So yummy recipe dear
This is the one I’m looking for because the Chinese restaurant by my house they add chop Chinese sausage on top
Please make a tutorial on Coconut Cream buns! Thank you
ls it possible to show us all ,how to make those Chinese coconut buns (椰絲餐包 ) , especially the butter cream they use, so smooth n yummy...thanks
looks tasty ,soon m making it thanks for the upload.I wud love to have this with ham.
It was all good until I am baking this in Colorado, at 5000 ft high above sea. The dough looks dry before the first prove. I added about a tablespoon half and half to make it a little softer. Everything else was same. It took a little longer to get that window pane. The bread came out ok, but the outside was dry. I have made this many times and it was yummy! I blame the high altitude
Just fall in love when i see you tear the bread. Oh my god.. should try tomorrow...
why are you not producing videos on utube? I love your videos.
what is the difference between the sponge dough and the main dough?Does the sponge dough make the bun become fluffier?
It looks really good! great recipe!
You're an amazing baker/chef! I have made only one of your recipes and OMG! It was the BBQ Pork Rolls they were so good. I am considering this but perhaps making them for an Italian dinner and put little mozzarella in the braids for my family. I don't have any green onions today or I'd try that. Yum! Thanks for sharing! :)
New subscriber here. Couldn't help but subscribe when I saw your video😊. Plz plz show how other ways of folfind bread dough...esp folding stuffed bread dough like you did here.
Hi and thank you so much for this wonderful recipe, I have a question though, why should we make two doughs the sponge and the main
one?
Wow 😮 look nice & yummy 😋 ,, first time .
Wow, looks great 👍🏼 You really did a wonderful job, very nice video presentation, speaking voice and music too 👍🏼. Dying to try this recipe, but I don't have a stand mixer, can I make it by hand? All the mixing n all, will it work do you think? Please advise....
Thank you. I made them and the family loved them.
Please also show us how to make the one with ham and cheese filling on top
DeeeeLICIOUS! I'm hoping mine can be just as pretty and deeeeLICIOUS!
That looks delicious!!
Hey did u miss sth.?I didn’t see you mix sponge and bread ?
I love you!! These look amazing and i can not wait to try them! I am thinking a very light dusting of Parmesan cheese would be off the hook!
These looks so good and soft..New Subscriber!!!
Excellent
Hello Mi!
I really really like this bun. For sponge dough can I use all milk instead warm water.
Or half & half milk instead of regular milk.
This recipe is the best...
Thank you so much!!!😁
These look amazing😊😊🥖🥖! I have to try these because the bakery I go to sells these for 1.00 each. I am also wondering if I can use the same type of dough for other bakery breads.
OMG finally u update!
thank you for the continuous support
@@BakingWithMi hi l cant see the amounts for the ingrexients
I have to watch it two times, and I just realize you put the main dough ingredient into the risen sponge dough, is it correct, I'm still confuse!
UNTOLD LYX - that's what im trying to figure out. I watched it 2 times.
Me too
New subscriber here! Everything you make looks good 👍
can you show how to make asian cakes with whipped cream frosting??
👍👍superb... had tried. Perfect. Thank you 'master chef Mi'fr good clear recipe '
LOOKS AMAZING 😋😋😋
I am wondering if any fresh milk dough can stand in room air for at least total 90min+50min+30min though? I might be wrong as i know fresh milk product when they are raw, should not be placed in room temperature for more than 2 hours total!
Good vídeo, where' the recipe? And They sure look delicious. Thanks for sharing.
Hi Michelle!! Love love love your channel since the beginning. Wondering if you have tried the recips very similar to your but with a small addition of cake flour. ;) would love to hear what you think.
Hi Mi, looking thru all your bread recipes (buns filling pork floss buns, cha siew, spring onions etc), they are differ by TZ or Sponge (some with eggs ,some without) what is the difference in texture,,are u able to advise ? Do u have ONE recipe that can work for most buns with fillings that I can keep? Tks a zillion.
Epic recipe just a q the active dry yeast that I have says it doesn't require proving (proofing or blooming should I skip this? I'm a noob. Thanks ^^
I'm now staaarving!
Glad your back!I miss you Mi!
I'd be curious if one can make a bread like commercial bread at home. Something like wonder bread in texture.
probably not, there's alot of commercial ingredients (aka softening agents/ preservatives) we can't get a hold of.
What is the length of the long dough before plaiting it ?
Thanks , it was great.
helooooooo... finally you come back again🙂🙂🙂 I miss you💕
Your bread looks so soft. The video shows the second time let it grow for 45-60 mins but the subtitles showed it took only 15 mins. Please confirm 15 or 50 mins to grow.
Looks amazing, I am going to make it :)
Wow wow wow❤️❤️❤️❤️
Can we prepare ahead and keep in the dough refrigerator and bake in the morning ? Thanks
Loved this dough recipe. But i add salt and more milk..
do we use salted or unsalted butter,
any salt?
How can I get the recipe for the Baked scallion bread?
Do you have to use a stand mixed i Dont have one of those
Do you have to make the sponge and main dough separately? Can you just mix everything into one main dough and then wait for it to rise?
There's no salt in this recipe. Is there suppose to be, since all yeast doughs must have salt to regulate yeast activity and for flavour? Thanks.
Just found your channel really enjoyed your tutorial, thank you. Checked out your video library and noticed that you specialize mostly on sweet bakes, will you consider making more savory bake goods? I would truly appreciate that! Thanks again.
i will definitely will in the near future, anything in particular you want to see?
Thanks for your response! I would love to learn how to make the Hong Kong style savory buns, ham and eggs, creamed corn, stuffed sausage buns, bbq pork, curry beef....and so much more. I am losing track of what I am typing because I am drooling, lol. Anything that you might want to demonstrate would just be great. Thanks a bunch!!!
Hello! does any body know if this recipe can be frozen and thawed? and if so, how long can we keep it in the fridge. and how long does it take to thaw? THANK YOU!
I have the same desired question....plz share if you got answer as I have done the sponge dough and had to put it in the fridge, left over nite. How long is the thawing time til I begin adding the flour
In regards to my question....I learned that my dough came out perfect, when I let it thaw out on my counter for 30mins and proceeded with the 2and phase in making this recipe. Thank you for this recipe, I hope to share this with lots of people in Hawaii!
I am doubling the recipe so I can make the hot dog wraps too; but can you let me know, with the eggs; I just used a scale to weigh it out in grams, I was a few grams short but figure it wouldn't hurt.....will let you know.
Just came across this awesome video! Would it be possible to use instant yeast instead of active yeast?
thank you for sharing
can I make with the same
like that samubusa?
Hi I never see this method before (im newbie in bread by the way). What is this method called? Making sponge dough then main dough....
Can I use all purpose flour in pplsce of bread flour? I have whole wheat, too.
Thank you!!! Can u make onion bun