Man I love the instructions, the silence, the, the, everything. I just love to read. All in all, it's a good my man (Michael) is strong and at it again.
I am So so happy to see this video this morning. I was getting ingredients together yesterday and wanted to make a cream cheese pastry and maybe cream cheese and fruit pastry. Looks great, I think I will get started. Thanks! yum
Hello chef good to see you, I hope you are very well, wow what a delightful recipe, it looks a little like puff pastry, but easier to make, puff pastry makes me crazy with the twists, but this one was super easy, thanks for the tip of not adding flour to the dough if not only to our hands to not affect the dough and that filling so tasty, the result looks very delicious, thank you very much for sharing this recipe, may you continue better every day, take care and may God bless you 🙏💐🤗
Я в восторге, как вы работаете. Аккуратно,красиво и очень эстетично. И изделия из ваших рук выходят потрясающе вкусные. И главное, их может испечь любая домохозяйка. Было бы желание. Спасибо.
Very surprised that actually these pastries were sealed like ravioli but because of the brilliant addition of thin pastry on top, they look like cinnamon rolls. Very useful technique. Thank you always for your recipes. God bless your new home and a speedy recovery!
As usual, Michael Lin’s videos are super organized, simple and enthusiastic. One of a kind experience, everything turns out so fine as planned. You’re one of my idol.
@@michaellim you truly deserved this kind of remarks coz you are always at your best. May you continue to be healthy and happy. A long way to go to share your expertise.
Michael thanks for these recipes I love it u explain so nicely how things must be done I'm a lover of pastry just scared I'll put on too much weight lol
Wow they look utterly amazing, I’m going to try and make them - but somewhat scared. So glad you are doing what you love again, take it steady listen to your body and twinge of pain sit for an hour - yes an hour, then you will be great to start again… it is amazing to see you rolling pastry which caused you pain..well done keep on fighting!
Gracias chef Michael, con que usted esté bien es más que suficiente, del resto nos encargamos los que nos gusta la repostería y no gusta su método de enseñanza, gracias Michael Lim
Wow 😲 I love anything with cream cheese these would be great 👍 to make for company a nice cuppa Joe aka coffee ☕️ or or a cup of tea 🍵 would pair so perfectly well thanx 😊 🙏 sweetie 😍 for making these will have to try sometime
Hi Michael LIm are you doing alright now after the surgery. thanks for sharing the recipe. I didnt hear the music, totally quiet lol pastry so cute, amazing only kneading by hand pastry turn nice fluffy ( not even folding like a book). cant wait to try it I am going to use apple filling instead cream cheese ( not crazy about cream cheese ).
Nice video, can I ask you personal question? how come you’re so gentle when you handle all your baking? Lol. I just feeling so peaceful watching your video. Thank you.
It looks so delicious. I followed your steam bun recipe last time. But I still feel the shell a little heavy, not as light and fluffy as I remembered the bun I used to eat when I was a child back in Vietnam. Can you give me some tips to have a more fluffy bao shell? But overall, the result was awesome. My family loved it. I just tried to mimic the flavor I had in my childhood
Quality of your ingredients, flour manufacturer ( differ from country to country), your baking skills, discipline enough without altering the recipe… etc, are parts of a successful results. Years of experience making just 1 product ( ( shop owner that make and sell only steamed bun for business) are skills that mastered through years of experience. No tips can ever replace their professionalism. So please never compare things without thinking things through. To give advies, so you can improve your results next time, first I need to see the results of your finished product. Tips are useless in this case. Life will be so simple, if is that easy. You can post a picture of your steamed buns on my Facebook page. I will take a look to see if I can help.
Hello Eva, I can tell you having made this a few times, even my husband from Taiwan ( Who is very particular about food)…says it’s excellent. Michael is right in that it could be your method during some stage of the process…or quality of ingredients. I think flour quality is very important. Keep trying as lots of practice makes for improvement.
![Glossy Cream Cheese Danish [Hand Laminated Pastry]](/img/1.gif)
Hello everyone, I forgot to mention in the video that you need to refrigerate the dough for 1 hour before use. I apologise for the inconvenient.
I love the elegance, the delicacy of your movements!!!! ♥️
You've already done 👌
No voice-over?? This recipe looks divine... Looks at those forearms... jealous
Thanks !!!😘😘😘
❤️
Man I love the instructions, the silence, the, the, everything. I just love to read. All in all, it's a good my man (Michael) is strong and at it again.
Wow! Beautiful, very beautiful, excellent🤩
It's not just patience, it's skill, talent and chemistry! Thanks for showing another great recipe!
I love to see you back. I hope you are well. The recipe is as always wonderful. Stay safe and healthy.
I am So so happy to see this video this morning. I was getting ingredients together yesterday and wanted to make a cream cheese pastry and maybe cream cheese and fruit pastry. Looks great, I think I will get started. Thanks! yum
Nice to see you again chef Michael. I'm glad and happy you're back. Thank you for sharing your recipes. God bless you. 🙏♥️
Thanks so much. God bless you too.
I can imagine myself taking a bite into the flaky pastry with a creamy sweet filling. Yummy!
I really appreciate the way you film. I never feel confident recreating videos except yours. And the results are always next level.
I'm amazed at how patiently and carefully you're baking from start to finish. Thank you for everything you say. God bless u michael😍
Hi chef Michael! It’s so good to see you here again! Thanks for sharing one more delicious recipe. Take care!!
Hello chef good to see you, I hope you are very well, wow what a delightful recipe, it looks a little like puff pastry, but easier to make, puff pastry makes me crazy with the twists, but this one was super easy, thanks for the tip of not adding flour to the dough if not only to our hands to not affect the dough and that filling so tasty, the result looks very delicious, thank you very much for sharing this recipe, may you continue better every day, take care and may God bless you 🙏💐🤗
Hola chef..😄👍👏👏🙏geniooo desde Uruguay amo como trabajas..excelente...gracias
Amazing recipe! I’ll make it tomorrow. Thank you
Я в восторге, как вы работаете. Аккуратно,красиво и очень эстетично. И изделия из ваших рук выходят потрясающе вкусные. И главное, их может испечь любая домохозяйка. Было бы желание. Спасибо.
Very surprised that actually these pastries were sealed like ravioli but because of the brilliant addition of thin pastry on top, they look like cinnamon rolls. Very useful technique. Thank you always for your recipes. God bless your new home and a speedy recovery!
Thank you so much for this recipe, Michael. I will have a go, because I am one of pastry fans.
As usual, Michael Lin’s videos are super organized, simple and enthusiastic. One of a kind experience, everything turns out so fine as planned. You’re one of my idol.
Wow, thank you! It meant a lot to me. 🥰
@@michaellim you truly deserved this kind of remarks coz you are always at your best. May you continue to be healthy and happy. A long way to go to share your expertise.
Wow. Another amazing recipe. I will definitely try it. I am so glad to see Michael kneading the dough with ease again.
😅
Love pastries with cream cheese
Thanks for sharing this recipe, love that crunchy sound at the end!
Easy to make? 😂
Delightful to watch!!!
Heavenly to eat.
I will try these when I am in a meditative mood 🙏♥️
Tq Michael good to know u r back. Another beautiful recipe
Really interesting pastry. You make such wonderful bakes...thank you for sharing, Chef Mike!
Thanks Michael ☺️
Great to see you baking again. Yummy recipe. Will try soon
WOW!! AMAZING. Welcome again Michael
My mouth is watering, looks so delicious friend. Thanks for the perfect video
Tus recetas siempre me dejan un agradable sabor en la boca,
Michael thanks for these recipes I love it u explain so nicely how things must be done I'm a lover of pastry just scared I'll put on too much weight lol
Welcome back Chef Michael!! ☀️Amazing recipe! Can’t wait to make them!! Tks! 👏😍😋
Excellent video. Thx.
Always so elegant!
I am going to make for nurses day!
Looks so good . I'll definitely try this out. Thank you for sharing, Chef Michael!
Perfect ...your job is perfect ...👏👏👌👌👌👌👍👍👍
This looks so good..will definitely try these soon
Amazing!!!! Flaky, puffy!!!! Incredible!!!
Yummy!!!Welcome back Michael!! 👍🏻
Apreciez munca ta, ești foarte priceput și delicat și îți mulțumesc pentru că ne înveți și pe noi. Felicitări!🤗
Excellent, thank you and I hope you are doing well Mr. Lim.
Thanks, you too!
Every work you do will be special♥️
Hi Michael how are you? can’t wait to try it out when I have a chance. Thank you for the new recipe😘
I am great, thank you. 😊 Hope you too.
wow , looks good
That looks delicious,thank you for sharing.
I enjoy all your videos. I hope that your health is improving every day and you are feeling well.
Dear Michael this recipe looks amazing! Thank you so much !🔝❤😊
Looks delicious!!!
Must try it.
Thank you Michael n GOD bless you.. amen 😄😄😄
The consistency looked like a croissant, very cool, thanks
These look SO AMAZING😍♥️😋✨!
Me alegro que te vayas recuperando. Una pregunta ¿se puede congelar una vez horneado?
Good to see you again!
Hi dear chef 💕, amazing. Thank you for your efforts, keep going
That is beautiful 🤩
Blessings from México 🙏🏼🇲🇽
I love it , thank you for sharing 🌻🍵
Hello Michael nice to see you back and again a very nice recipe that I would try this week-end have a nice day
Thank you! You too!
Wow they look utterly amazing, I’m going to try and make them - but somewhat scared. So glad you are doing what you love again, take it steady listen to your body and twinge of pain sit for an hour - yes an hour, then you will be great to start again… it is amazing to see you rolling pastry which caused you pain..well done keep on fighting!
☺️Thank you Chef for the great récipe👍, it's nice know that you are fine, take care🤗.
Gracias chef Michael, con que usted esté bien es más que suficiente, del resto nos encargamos los que nos gusta la repostería y no gusta su método de enseñanza, gracias Michael Lim
Thank you so much for this recipe Chef! I plan to make it for Eid hampers 🤗
عاشت الايادي 👌👌👍👍👏👏😋😋💐💐💐💐
Che meraviglia vederti di nuovo al lavoro!! Devono essere deliziosi 😍 posso mettere le gocce di cioccolato fondente al posto dell'uvetta ? Grazie❤️
Wow😍 thank you Michael
it looks so delicious 😋
Just beautiful!
Thanks for sharing. It’s look delicious.
Welcome back I miss you and your recipes I hope you are doing well take care that looks delicious thank you ❤️
Thank you so much!
Yummy pastry. Thanks for sharing.
Suas receitas são incríveis!!! Obrigado por compartilhar!!! 🙌🥰🇧🇷🌻💖
Gracias por la Receta, Genial y muy práctica de elaborar. Saludos fraternos desde Venezuela 🇻🇪🤗👏🏻😋
So Happy to see your video ❤🙋♀️
Beautiful, my friend!
Excelente receta, saludos desde México.
Great vid. Good to see you are recouperating. 😊💫💫💫💫
Wow 😲 I love anything with cream cheese these would be great 👍 to make for company a nice cuppa Joe aka coffee ☕️ or or a cup of tea 🍵 would pair so perfectly well thanx 😊 🙏 sweetie 😍 for making these will have to try sometime
Thank you 👨🏻🍳👏🏼
Like Hi friend that looks Delicious very yummy thanks for sharing 👍👍👍👈👈🌸🌸🌸
谢谢！呈现精致的甜品！😋👍
Thank's God Michael, you're doing good now. I'm so happy for you. 加油💪💪
Thank you! 😃
@@michaellimyou're welcome 😍
I’m scared of working with melting butter, but I’m gonna try 😂 thank you ❤
😋 thanks for sharing sir
Nice to see you cooking again 😊
Bom dia. Adorei a receita 😋😋😋
Всё получается очень вкусным! 👍🧑🍳💕
Everything turns out very tasty! 👍🧑🍳💕
Hello, Michael, is nice to watch your baking video again. Hope that you are good and well...
Yes, thank you. 😊
😍😍😍😍😍Looks soooo goooood.
AWESOME 😋😋😋😋
Thank God you are feeling better but don't over do it ok.
🙏🙏🙏🙏🙏🙏🌹🌹🌹🌹🌹
Looks so tasty! I will try but without raisins! 🤣
Perfect hand health 😍👏
thank You Chef MichaeL ☺️
🙋Thank you Chef 🙏👍😍😋
👏👏..well ! than to write ... great 👍🥂🥇...
Hi Michael LIm
are you doing alright now after the surgery.
thanks for sharing the recipe.
I didnt hear the music, totally quiet lol
pastry so cute, amazing only kneading by hand pastry turn nice fluffy ( not even folding like a book). cant wait to try it
I am going to use apple filling instead cream cheese ( not crazy about cream cheese ).
I feeling better now, thanks for asking. 😊
Wow looking delicious 👌👌
super tarifler abi
Nice video, can I ask you personal question? how come you’re so gentle when you handle all your baking? Lol. I just feeling so peaceful watching your video. Thank you.
Good question! 😅. Because I don't like to mess up my hard work. 😁
Vou tentar fazer para meus colegas do trabalho
Simply delicious & gooooooorrrrrrge xoxo 😘
It looks so delicious. I followed your steam bun recipe last time. But I still feel the shell a little heavy, not as light and fluffy as I remembered the bun I used to eat when I was a child back in Vietnam. Can you give me some tips to have a more fluffy bao shell? But overall, the result was awesome. My family loved it. I just tried to mimic the flavor I had in my childhood
Quality of your ingredients, flour manufacturer ( differ from country to country), your baking skills, discipline enough without altering the recipe… etc, are parts of a successful results. Years of experience making just 1 product ( ( shop owner that make and sell only steamed bun for business) are skills that mastered through years of experience. No tips can ever replace their professionalism. So please never compare things without thinking things through. To give advies, so you can improve your results next time, first I need to see the results of your finished product. Tips are useless in this case. Life will be so simple, if is that easy. You can post a picture of your steamed buns on my Facebook page. I will take a look to see if I can help.
Hello Eva, I can tell you having made this a few times, even my husband from Taiwan ( Who is very particular about food)…says it’s excellent. Michael is right in that it could be your method during some stage of the process…or quality of ingredients. I think flour quality is very important. Keep trying as lots of practice makes for improvement.
OMG!! Seriously??? You're back to your old self mah dude!!!! Doing what we love to see!! But, hey... please take care. Love yah 😘😍
🥰 ❤️
Fantastic, sooooo delicious 😋😋😋🥰
Hi Michael nice to see you back :)