Chinese Steamed Vegetable Buns | 沙葛蔬菜包子的做法

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/ @ruyiasianrecipes
👩‍🍳👨‍🍳 If you have tried my recipe, do leave a comment below! Would definitely love to hear from you! 大家好，在下面的评论给我分享您对这个食谱的想法！
Ingredients:
Yam Bean/ Jicama Filling:
1 medium size yam bean / jicama 1 medium size (approx. 600 grams) 沙葛 1个 (600克）
5-6 dried mushrooms 5-6 冬菇
1 carrot 红萝卜 1个
1 handful dried shrimps (20 grams) 虾米 1少量 20克
1 handful earwood (9 grams) 木耳 1少量 9克
1 large yellow onion 黄洋葱 1个（大）
Dough:
200 grams Hong Kong flour 香港水仙面粉 200克
35 grams wheat starch 澄粉 35克
30 grams icing sugar 糖粉 30克
1/4 teaspoon baking powder 泡打粉 1/4茶匙
3/4 teaspoon instant yeast 速溶酵母 3/4茶匙
120 ml water (room temperature) 水 120毫升（室温度）
20 ml vegetable oil 菜油20毫升
Steam basket: 30 cm diameter 点心蒸笼 直径30厘米
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[@nacylim4442]

This pau recipe I have try few days ago, the skin turn out well. I like it. Tqvm

[@ruyiasianrecipes]

Hello again! Thanks for trying and I’m glad it turned out well. I have quite a few pau recipes. Do have a try when you are free!

[@mtlow]

很棒烹饪视频，影片上能加上中文字幕就更完美，加油，赞！👍👍👍

[@ruyiasianrecipes]

谢谢你的支持！已经有字幕了，可以打开来看 😁😊

[@monitango2927]

Hello there! Thanks so much for all your wonderful recipes! Btw, can you advise the purpose of baking powder in steamed buns recipe? Many thanks!

[@ruyiasianrecipes]

Hi thanks for your support. Hi the baking powder makes it more fluffy.

[@monitango2927]

@@ruyiasianrecipes i see. Thanks so much

[@ruyiasianrecipes]

@@monitango2927 hope it goes well

[@hoangtrungle2951]

Công thức ntn nhỉ

[@randayasser8015]

❤❤❤

[@ruyiasianrecipes]

😁😊

[@randayasser8015]

👍👍👍

[@ruyiasianrecipes]

😁😊

[@Wingburner]

Hi Ruyi
If I use Bao Flour, do I have to use Wheat Starch?
Thank you 😊

[@ruyiasianrecipes]

Hi again! Yup the texture of the dough will be more fine.

[@Wingburner]

@@ruyiasianrecipes Thanks

[@nongnongnur6371]

niiccee 😋😋👍👍🙏🏻🙏🏻🤓🤓

[@ruyiasianrecipes]

Oh hi have not heard from you in a while. Thank you very much ☺️

[@nongnongnur6371]

@@ruyiasianrecipes 🙏🏼🤓

[@ruyiasianrecipes]

🥰

[@maykuo3657]

為什麼要放 澄粉 是不是鬆軟嗎

[@ruyiasianrecipes]

是的包皮会比较细腻松软

[@maraskaltv48]

🤩🤩🤩🤩🤩

[@ruyiasianrecipes]

thank you very much 😊

[@li7067]

老師，請問香港水仙面粉是all purpose flour還是cake flour？謝謝你！

[@ruyiasianrecipes]

你好，香港水仙面粉和all purpose flour, cake flour 不同，如果没有可以跟着另外的配方，这个食谱是使用普通面粉做的，可以跟着包皮的配方来做。 ruclips.net/video/_3D-XVekjn8/видео.html

[@li7067]

@@ruyiasianrecipes 好的，我用這配方做吧．外國的地方找不香港水仙面粉，下次返香港看看。感謝你的回覆❤️

[@ruyiasianrecipes]

@@li7067
好的，希望做的成功 😁😊

[@EddyLiuIsm]

In your first Bao Bun video, you proof once, and you do not pre boil water. In this latest video, you proof twice and you pre boil th water before steaming. May I know which method is better? What difference does it makes between this two approach? Thank you

[@ruyiasianrecipes]

Hi again, the different method is because of the different types of flour. If you use normal plain/all purpose flour, then you only proof once. For bao flour/hong kong flour, first rest/proof normally at least 15 minutes. Also, preboil water if use hong kong flour/bao flour and do not preboil water if use normal plain/all purpose flour. yes its confusing.

[@EddyLiuIsm]

@@ruyiasianrecipes Oh wow, so interesting! Can I ask why the different treatment? What happen if lets say, we proof twice for All Purpose flour? Or what would happen if we use pre boil water on All Purpose flour? Sorry for the many questions, haha

[@ruyiasianrecipes]

For all purpose flour is proof twice the pao skin won’t be smooth it will have a lot of air pockets.

[@ruyiasianrecipes]

If you preboil water for all purpose flour the buns not as soft I have no scientific explanation just based on my experience ☺️

[@omlojaen3032]

👍👍👍💐

[@ruyiasianrecipes]

Thank you very much ☺️

[@randayasser8015]

ممكن المقادير باللغه العربيه

[@ruyiasianrecipes]

sorry I don't have translator in Arabic