Hi do share your thoughts with me on this bun recipe or any other questions you have in the comments below 😁😊😘 If you have tried my recipe, do drop me a note below. Definitely love to hear from you. See my other Steam Custard Bun Recipe (奶黄包): ruclips.net/video/QbXUGl8IoB8/видео.html 大家好，在下面的评论给我分享您对这个包食谱的想法吧！如果有其他问题也可以分享吧😊😘谢谢！
Hi Ruyi, very good recipe. I have made the mantou based on your recipe and used lard. The final product is extraordinary both in texture and taste..... thanks a lot for sharing
@@ruyiasianrecipeshi. If I want to make it as frozen mantou bun, meaning I can just put the mantou after they r cooling down after the final steaming step?
Hello 👋 yes, steam first until cooked. Then let it cool down and place in air tight container to freeze. When you want to eat, just steam again don’t need to thaw.
I don’t have my cooking channel tho, but here is my recipe: *Ingredients* 🍬 - 400 gr Flour - 10 gr Dry Yeast - 120 gr sugar (depends how sweet do you want it) - 75 powder milk (if you want a milk flavor) - 220 ml of warm milk or 180 ml of warm water *Process:* 💐 1. Put the Flour, yeast, sugar and milk powder in a bowl, mix it and then add the milk. 2. Mix it all and knead the dough for about 10-20 minutes, or until it becomes smooth. 3. Make a long roll and start cutting the buns, I like divide it in 12 buns, but you can divide it into all the pieces you want. 4. Cut some wax paper to line the buns (individually) Put in the steam thing (idk how it’s called) and let it Proof for 25-35 minutes in a warm place. 5. Cook/Steam the buns for 8-12 minutes with medium fire. 6. Enjoy it 😋 That’s my recipe, hope it’s helpful tho 😂😅
Hi Ruyi, God bless you for sharing all your recipes & replies, you are a very lovely person. Thank you so much for including English subtitles, never stop sharing ;)
Hi thanks so much for your blessings. I try to reply as much as I can. Will definitely share more recipes . Thanks for your encouragement and support 😊
Hi Ruyi, tried your mantou recipe today, successful!This is my 1st time making mantou...am happy with my 'novice' achievement. Wish to convey my gratitude to you for sharing this wonderful recipe, simple and easy to follow. Best wishes from Laura.
Hi thanks for wanting to try my recipe ! I have not tried with coconut milk, not sure how it would affect the texture and smoothness of the bun. If you try do let me know now it turns out, will love to know too thanks 🙏
Hai ! If i want to store the mantou, should i go through final 15min proofing first then freeze it or after roll out, cut and straight away freeze it ?
Hi you need to add more sugar about 45 grams. After kneading the dough, divide to 2 portions, one portion add cocoa powder. Cocoa powder can be quite dry, so just need to add water. Thanks for your support 😁
Hi, if I want to substitute oil with shortening or butter . How many gram should I use in this recipe. And if I want to double recipe, is it ok to double everything at once? Thank you for great recipe!!!
Hi sorry for the late reply 😅 you can use the same shortening. I would not recommend butter. If you double you have to steam the first batch first so that it’ does not over proof unless you wrap very fast. Then you can steam both batch together
@chayaneeV yes sure a few changes I would make, add 10 ml more water. For the method, after kneading the dough, rest the dough only for 5 minutes. When you steam don’t need to boil the water beforehand. After steaming off the stove and let it sit for 10 minutes before opening the cover
@@ruyiasianrecipes actually i already try many times but using plain flour.. the outcome not so good like yours.. but still my kids eat it & love it.. hehehe.. and im wrongly put the wheat flour whereas i thought its corn flour.. hehehehe.. Now, i refer your video recipe using plain flour as per you said in the comment..
@laural1727 I see did you change your brand for the flour or baking powder ? Different brands have slightly different quality. Another reason is the kneading. Sometimes pressure difference or time can affect the texture. Try to knead with less pressure and not too long. It makes it more chewy. Lastly weather affects it. When it’s colder it does affect the softness of the buns.
Hello. Greetings from Germany. I have bought a pack of instant mantau that stated it contains the taste of chocolate. I have ever bought instant mini chocolate flavored bun with the brand name Wei Wang. So, I pretty much familiar with the taste of bun, but when I bought the mantau why does it taste bland? I can't even taste the chocolate flavor at all. Does mantau usually taste this bland or I pick a wrong brand of instant mantau? If there is native of this cuisine or nyone knowledgeable about mantau, please enlighten me. Thank you in advance.
Hi there thanks for wanting to try Chinese steam buns. Yes mantou is quite bland. Usually we have mantou accompanied with a savoury dish or sweet dipping. If you want tasty steam buns, recommend to buy those Chinese Steam buns with filling like red bean, custard or barbecue pork
Chinese food is a combination of various foods. No one in China would eat just steam buns and rice. Also these combinations are not random. You use rice + dumplings and that's ridiculous.😅
@@ruyiasianrecipes hi, in you video, it state knead for about 10 min, does this include the time you adding in the oil? cause after I knead for almost 20 mins, the dough is still very sticky and I unable to do the 'push forward' step as shown in your video and approximately how long in you knead with your palm before you start the push forward step?...tks
@@ruyiasianrecipes Yes, Malaysia. Sometimes I want to try your recipes but cannot get the flour. Confuse between wheat starch and wheat flour also😆. Tq for your reply.
@@tsl4734 Oh great! Its easy to get Hong Kong Flour and wheat starch here. Now Bake With Yen does delivery also. Check out their website www.bakewithyen.my/ I used to get confused between wheat starch and wheat flour also 😅.
Hi Hong Kong flour is not the same as potato flour. It’s a special flour to make Chinese steam buns. The packaging will state Hong Kong flour. If you can’t find it, can also use baozi/pau flour or flour for steam buns. ☺️
Hi Lily, yeah the texture is slightly different. If use cake flour with Hong Kong flour, it’s more cake like texture. If use Hong Kong flour + wheat starch the texture is more soft spongy. Can try the recipe with wheat starch first. It’s more similar to bao texture in the restaurant ☺️ hope this helps 😁
Yup sure, bao flour can be used. If you can get hold of Hong Kong flour that would great. The texture is more delicate. 😊 thanks for wanting to try my recipe.
Hi I'm not very sure if I got your question right. Did you mean wheat starch is potato starch? Or you were asking about Hong Kong flour? Its not the same, wheat starch is a byproduct of wheat.
Hi! There, so for this man tao, the recipe I also multiple by 2.5 if I want to make a bigger batches? Because I want to teach my mother in law to do it. She usually used 500g of flour.... 🤗 That day I just give her a packet of Hong Kong flour.... But I mostly used super fine flour.... Because easier to purchase.
Hi there again! How nice! 😊 If you want to use 500g see ingredients below: 500 grams Hong Kong flour, 60 grams wheat starch 107 grams icing sugar 5 grams baking powder 7 grams yeast 275-280 ml water 50 ml vege oil 😁 I usually buy from baking supply shop, can get most flour there.
@@ruyiasianrecipes 😄 so kind of you, list it out for me..... Tqvm lovely.... I buy it on-line... 😉 Ya... For you is better to buy it at Bakery store.... Because you bake quite often.... For me, just do it for fun. I purchase quite a lot of different flour but I don't have time to make it. So I give it all to friends.... Now I just left some cake flour and superfine flour that's why need to finish it. That's why I want try out your lovely recipe. Mostly I used chick pea flour to bake my cake.... Because is gluten free....😆
@@arnicelye6531 oh I see yeah it’s difficult to find time. That’s why I like making the steam buns cos it takes less time. I’m also trying to experiment with different flour so that it’s gluten free ☺️
@@ruyiasianrecipes ya ya ya.... I also like to find those recipe with lesser time.... But doing bun also take a lot of effort too.... For those with flavours. Because you need to spend time to prepare them before hand. I think you better don't waste your money and time to make gluten free buns. Because is quite hard. I believe that without the gluten, the bun won't be so spongy. I make my banana pistachio cake also take me a few time to adjust it.... 🤣 And those gluten free flour also very expensive..... That's why I used chick pea flour more cheaper.
Yeah thanks for sharing your thoughts. Gluten free is quite tricky and also have to compromise on texture. I have not thought of using chick pea flour actually. Hmm
Hi use baking powder that uses cornstarch as their ingredient not wheat flour. Usually any baking powder is ok. But those which use wheat flour might cause yellow specs just affect appearance but doesn’t affect taste or fluffiness
Hi do share your thoughts with me on this bun recipe or any other questions you have in the comments below 😁😊😘 If you have tried my recipe, do drop me a note below. Definitely love to hear from you. See my other Steam Custard Bun Recipe (奶黄包): ruclips.net/video/QbXUGl8IoB8/видео.html 大家好，在下面的评论给我分享您对这个包食谱的想法吧！如果有其他问题也可以分享吧😊😘谢谢！
Hi Ruyi, very good recipe. I have made the mantou based on your recipe and used lard. The final product is extraordinary both in texture and taste..... thanks a lot for sharing
@@yuliasoesilo2596 happy you liked it very much ! Thanks for trying I have a lot of steam bun recipes. Do try when you have time ☺️
@@ruyiasianrecipeshi. If I want to make it as frozen mantou bun, meaning I can just put the mantou after they r cooling down after the final steaming step?
Hello 👋 yes, steam first until cooked. Then let it cool down and place in air tight container to freeze. When you want to eat, just steam again don’t need to thaw.
I don’t have my cooking channel tho, but here is my recipe:
*Ingredients* 🍬
- 400 gr Flour
- 10 gr Dry Yeast
- 120 gr sugar (depends how sweet do you want it)
- 75 powder milk (if you want a milk flavor)
- 220 ml of warm milk or 180 ml of warm water
*Process:* 💐
1. Put the Flour, yeast, sugar and milk powder in a bowl, mix it and then add the milk.
2. Mix it all and knead the dough for about 10-20 minutes, or until it becomes smooth.
3. Make a long roll and start cutting the buns, I like divide it in 12 buns, but you can divide it into all the pieces you want.
4. Cut some wax paper to line the buns (individually) Put in the steam thing (idk how it’s called) and let it Proof for 25-35 minutes in a warm place.
5. Cook/Steam the buns for 8-12 minutes with medium fire.
6. Enjoy it 😋
That’s my recipe, hope it’s helpful tho 😂😅
you recipe looks good too ! quite sweet 😊
@@ruyiasianrecipes yeah, it’s sweet and milky at the same time
It looks like a modernized recipe but I prefer the classic one, no means to hate on your recipe tho I’m sure yours is definitely gonna taste amazing.
我還是比較喜歡Ruyi老師的食譜，謝謝你分享
What flour should i use?can i use high protein flour?
So yummy 😋🤤 i love mantou with just butter 🧈 or margarine..i can practically eat this every day 😅😆just made this 😊
Yes it is delicious 😋 thanks for trying my recipe!
Hi Ruyi, God bless you for sharing all your recipes & replies, you are a very lovely person. Thank you so much for including English subtitles, never stop sharing ;)
Hi thanks so much for your blessings. I try to reply as much as I can. Will definitely share more recipes . Thanks for your encouragement and support 😊
Hi Ruyi, tried your mantou recipe today, successful!This is my 1st time making mantou...am happy with my 'novice' achievement. Wish to convey my gratitude to you for sharing this wonderful recipe, simple and easy to follow. Best wishes from Laura.
Great! Super happy that you are happy with the end results and thank u very much for letting me know your appreciation 😘
So cute. I bet this is the bun Stephen Chow eats in one of the scene of Shaolin Soccer. It did looks delicious, will try one soon.
Haha, yeah, the girl made the mantou. I love his movies also. 😁
Your mantou looks so perfect!! ❤❤
Thank you very much !!! 😘
老师好.第一次看你的Video.用馒头食谱做了包子.真好吃.谢谢老师的分享
不用谢，很开心你做的成功 ☺️ 谢谢你的支持
@@ruyiasianrecipes 我呀已经试做了很多食谱.什么面种.发面的..还有人说包子要白.里面加醋.是这样吗?.但是今天做的好好吃..老师請问水可以換成牛奶吗?谢谢
我也是哦，研究倒很累😅😁白醋应该是没有影响的，如果要白，要用漂白面粉, 还有如果使用猪油也会比菜油更白。我没用过牛奶，不好意思
@@ruyiasianrecipes 偷偷跟你讲.我还丢了不少.很浪费.但没办法.不好吃咯.老师.鸡婆一下🤪请问你住那里?
是啊, 真的很浪费。幸好我的家人不介意吃😆我在马来西亚
I just bought 1 pack of this delicacy and didn't know what to eat it with lol. I settled for chicken curry after watching this, thanks!
Oh chicken curry nice 😊
@@ruyiasianrecipes yess! very nice
Hi Ruyi, i've tried ur recipe steam & fried and ate with butter clams. Wish can show you some pic. Thank you for the recipe. ❤ from Puncak Alam.
Sounds yummy 😋 yup can show me on Instagram 😃 stay safe 😘
Dear ruyi, thanks for you shared! Let me ask, is it possible when substitute water to coconut milk? Thanks
Hi thanks for wanting to try my recipe ! I have not tried with coconut milk, not sure how it would affect the texture and smoothness of the bun. If you try do let me know now it turns out, will love to know too thanks 🙏
Can pau flour be use also? Bake with yen in my area don't have hong kong flour
Yeah sure. You can order online from bake with yen also. Maybe their online store have it.
Hong kong kerr hong kwe?
Helo tak sama
Hai ! If i want to store the mantou, should i go through final 15min proofing first then freeze it or after roll out, cut and straight away freeze it ?
Hi you have to steam everything first then only freeze
@@ruyiasianrecipes I see.. alright thank you so much ☺
Ok 👌
嗨，我想试做。但我可以只用1 半的材料吗？
可以，如果用一半的材料
@@ruyiasianrecipes 谢谢
hi! can i use these recipe to decorate and shape my mantou into different colours and shapes too?
Yes should be fine ☺️
Hi... if I do not have wheat starch, what can use to substitute? Corn starch is ok?
Yeah sure ☺️
Ohh.... thank u... Will try to make on tue. Is it the same amount of corn starch to put too?
Yup 👍
Cool!!!! Thankzzz @Ruyi Asian Recipes.... n for replying fast too... 😊😊
Hehe sometimes only when I’m on my phone 😅
My favourite food since i was child
Do try it! ☺️
Hi , if i wanna make two colour with cocoa powder do i have to adjust anything ? And how many cocoa powder should i use
Thanks and keep sharing 🥰
Hi you need to add more sugar about 45 grams. After kneading the dough, divide to 2 portions, one portion add cocoa powder. Cocoa powder can be quite dry, so just need to add water. Thanks for your support 😁
Hi, if I want to substitute oil with shortening or butter . How many gram should I use in this recipe.
And if I want to double recipe, is it ok to double everything at once?
Thank you for great recipe!!!
Hi sorry for the late reply 😅 you can use the same shortening. I would not recommend butter. If you double you have to steam the first batch first so that it’ does not over proof unless you wrap very fast. Then you can steam both batch together
I see.Thank you for your reply. I would like to make it but I don't have Hongkong flour in my area, can I subsitute with all purpose flour?
@chayaneeV yes sure a few changes I would make, add 10 ml more water. For the method, after kneading the dough, rest the dough only for 5 minutes. When you steam don’t need to boil the water beforehand. After steaming off the stove and let it sit for 10 minutes before opening the cover
Thank you so much for great recipe
Happy it went well 😘
What kind of flour can i substitute with hong kong flour?
Hi Qisha for this recipe, the best substitute is pau/bao flour ☺️
Ahh i see. Ok then. Will try this next 😬
Oh goodies! Let me know how it goes ☺️
Hi, 如果室温24°C 须要发酵多久时间？谢谢
你好第一次发酵要1个小时多吧，看到面团1.5倍大就可以
Can I substitute icing sugar with castor sugar and pau flour with plain flour? If yes, what is the measurement for castor sugar and plain flour?
hi plain flour is not suitable for this recipe. can try my bao bun recipe using plain flour, see link ruclips.net/video/WmVkVIwBapQ/видео.html
Hi Interested in the recipe ..can i substitute any with Icing Sugar? Or can i exclude it in the recipe?
Hi thanks for wanting to try my recipe! Need some sugar to activate the yeast. You can try to reduce the icing sugar. Hope this helps ☺️
Thanks a lot
Happy to help ☺️
@@ruyiasianrecipes Can i use castor sugar instead of icing sugar?
Oh yeah sure, texture will be less soft but nice also ☺️
漂亮
谢谢哦！ 试试吧，真的很细腻嫩软 ☺️
This is somewhat similar to your Custard Bun dough recipe. Except for some variations. Can I use this for the custard buns and vice versa?
Thanks
Hi yes you can the custard bun you watched was specially made for those who do not have bao flour. Do check out the link I attached
see link for custard bun using hong kong flour, bao flour is best substitute for this recipe ruclips.net/video/QbXUGl8IoB8/видео.html
@@ruyiasianrecipes Thank you
@@Wingburner happy to help ☺️
老師，很喜歡看你的影片．想請教一下，放澄粉的作用是什麼呢？鬆軟嗎？謝謝分享🙏
是的，包子比较嫩细腻，谢谢你的支持 😊
@@ruyiasianrecipes 謝謝老師回覆🙏
Is this recipe for fried bun?:)
Hi Dawn, yes you can fry it after that . See my fried mantou video
Can I use tapioca starch to substitute wheat starch?
Yes should be ok 👌
请问给澄面粉有何作用
包子会比较细腻的质地
Hai.. sorry want to ask.. may i substitute veg oil with veg shortening?
yes sure, I use vegetable oil because it is readily available, but shortening will be good.
Can you let me know the outcome with shortening thanks 😊
@@ruyiasianrecipes okay.. thanks.. i will try.. but still put the shortening at the last ?
@@ruyiasianrecipes actually i already try many times but using plain flour.. the outcome not so good like yours.. but still my kids eat it & love it.. hehehe.. and im wrongly put the wheat flour whereas i thought its corn flour.. hehehehe..
Now, i refer your video recipe using plain flour as per you said in the comment..
Yup same time as I put the oil unless you use machine I add all the ingredients together.
what if you dont have wheat starch?
Hi can replace with cornstarch or tapioca starch
Hi Ruyi,
Recently my mantao were hard and chewy. What's the reason?
Hi just to clarify, you have done it before and it was fine and now you use the same ingredients and method it’s hard ?
Yes, first few times was a success. Use same ingredients, same method. Mantou is slightly brownish in colour , not white like before.
@laural1727 I see did you change your brand for the flour or baking powder ? Different brands have slightly different quality. Another reason is the kneading. Sometimes pressure difference or time can affect the texture. Try to knead with less pressure and not too long. It makes it more chewy. Lastly weather affects it. When it’s colder it does affect the softness of the buns.
@@ruyiasianrecipes no, same brand of ingredients. Ok, all noted. Will try again soon. Thanks.
Hello. Greetings from Germany.
I have bought a pack of instant mantau that stated it contains the taste of chocolate. I have ever bought instant mini chocolate flavored bun with the brand name Wei Wang. So, I pretty much familiar with the taste of bun, but when I bought the mantau why does it taste bland? I can't even taste the chocolate flavor at all.
Does mantau usually taste this bland or I pick a wrong brand of instant mantau? If there is native of this cuisine or nyone knowledgeable about mantau, please enlighten me.
Thank you in advance.
Hi there thanks for wanting to try Chinese steam buns. Yes mantou is quite bland. Usually we have mantou accompanied with a savoury dish or sweet dipping. If you want tasty steam buns, recommend to buy those Chinese Steam buns with filling like red bean, custard or barbecue pork
Chinese food is a combination of various foods. No one in China would eat just steam buns and rice. Also these combinations are not random. You use rice + dumplings and that's ridiculous.😅
Hi, will it make a different if I omit the wheat starch as I don't have it?
Yes it does , if you don’t have can replace with tapioca or corn starch
@@ruyiasianrecipes thanks for your prompt reply. if replace with tapioca or corn starch, it is still in same measurement?
hi sorry for late reply, your comment was auto held for review 😅 , yes can use the same amount
@@ruyiasianrecipes hi, in you video, it state knead for about 10 min, does this include the time you adding in the oil? cause after I knead for almost 20 mins, the dough is still very sticky and I unable to do the 'push forward' step as shown in your video and approximately how long in you knead with your palm before you start the push forward step?...tks
Hi there after I add the oil I knead for 10 mins. May I know what type of flour are you using so that I can advise better thanks
老师，早上好。想请问你，self raising flour 可以代替Hong kongflour 吗?谢谢😊
你好, 这个食谱不建议使用self raising flour. 蒸了不会光滑 ☺️
谢谢老师的回答。你的视频对我做包方面有很大的帮助，加油。
不用谢，可以帮助你我就开心了，谢谢你的支持😊
Hello! Can you use regular flour instead of HK flour?
Ok will try my best to come up with another recipe using regular flour yeah ☺️
I mean is it ok to substitute all purpose flour if I don’t have HK flour?
Hi not for this recipe
I don't know where to buy Hong Kong flour and wheat starch. From bakery shop?
Hi are you based in Malaysia? I get mine from Bake with Yen, yes bakery supply shop. Or can also get it online.
@@ruyiasianrecipes Yes, Malaysia. Sometimes I want to try your recipes but cannot get the flour. Confuse between wheat starch and wheat flour also😆. Tq for your reply.
@@tsl4734 Oh great! Its easy to get Hong Kong Flour and wheat starch here. Now Bake With Yen does delivery also. Check out their website www.bakewithyen.my/ I used to get confused between wheat starch and wheat flour also 😅.
@@ruyiasianrecipes Thank you for the info.
@@tsl4734 no worries happy to help 😊
If I want to make big lot, can I double recipe by double every ingredient in recipe?
Yes you can
Thank you
老師，請問如果我用牛奶代替水做，份量是否一樣或需要增加？謝謝🙏
您好，通常没有使用牛奶。应该是一样的份量。
@@ruyiasianrecipes 牛奶會增加營養，也是比較常用的，希望會教一些有牛奶配方的饅頭，謝謝！
谢谢您的建议
@@ruyiasianrecipes 😘
🥰
Can i use pau flour?
Yup sure ☺️
Superb😄👍🏻
Thanks Ann! Do try it! 🥰
老师请问下，为什么你做的包子一些只醒发十多分钟就可以包馅，这个馒头为什么要醒发45分钟那么久，什么原理，可以请教吗?谢谢
你好！不同的时间有几个原因. 最大的原因是这个馒头的材料比其他有馅的包子有一点不同。澄粉面粉的比例比较少。这个食谱使用25克澄粉, 其他的使用35-60克澄粉。减少了澄粉应为如果用一样多，馒头旁边会开裂 😊 如果还有其他问题可以问我吧！
谢谢你，老师
不用客气☺️
Anyone know why icing sugar is used instead of normal sugar?
Hi the icing sugar has cornstarch so it also helps to make the steam buns softer. Hope this helps
請問為什麼要加"澄粉"?
澄粉会让包子皮更细腻嫩软 😊
请问一下:食谱有吗？
Ingredients:
210 grams (1-2/3 cups) Hong Kong flour 香港水仙面粉 210克 1-2/3杯
25 grams ( 4 tablespoon) Wheat starch 澄粉 25克 4汤匙
45 grams (1/3 cup + 1 teaspoon) icing sugar 糖粉 45克 1/3杯 + 1茶匙
1/2 teaspoon baking powder 泡打粉 1/2茶匙
3/4 teaspoon instant yeast 酵母粉 3/4茶匙
115 ml (1/2 cup less 2 teaspoon) room temperature water 室温水 115毫升 1/2杯 减 2茶匙
20 ml (1 tablespoon + 1 teaspoon) vegetable oil 菜油 20毫升 1汤匙 + 1茶匙
Can you be more specific, what is Hong Kong Flour??? Bao flour????
Hi Hong Kong flour is special flour. It’s similar to bao flour but the texture is softer. If you don’t have you can use pao flour
谢谢a nwn ❤️
还有其他包子吗？😊
@@ruyiasianrecipes mmmm 🍍包？
还在研究！成功会分享吧！😁
@@ruyiasianrecipes mm 谢谢a
@@jiayi.yiyisz不用谢a ☺️
Is Hong Kong Flour as same as Potato Flour ?
Hi Hong Kong flour is not the same as potato flour. It’s a special flour to make Chinese steam buns. The packaging will state Hong Kong flour. If you can’t find it, can also use baozi/pau flour or flour for steam buns. ☺️
Thanks a lot.
Happy to help 😊
Can use bread flour ?
Yes sure but the texture will be chewy.
if no hk flour,can use all-purpose flour？
Hi all purpose flour is not suitable for this recipe 😅
@@ruyiasianrecipes okok...thanks for yr reply😊
I have a bao bun recipe that is suitable for all purpose flour. See link: ruclips.net/video/WmVkVIwBapQ/видео.html
Your other steamed bun recipe uses cake flour and this one uses wheat starch. So Is there a difference between using wheat starch or cake flour?
Hi Lily, yeah the texture is slightly different. If use cake flour with Hong Kong flour, it’s more cake like texture. If use Hong Kong flour + wheat starch the texture is more soft spongy. Can try the recipe with wheat starch first. It’s more similar to bao texture in the restaurant ☺️ hope this helps 😁
Can we substitute hongkong flour with bao flour?
Yup sure, bao flour can be used. If you can get hold of Hong Kong flour that would great. The texture is more delicate. 😊 thanks for wanting to try my recipe.
@@ruyiasianrecipes oh okay. Can i also skip the wheat starch? Thx for the info.
Yes you can . You can replace with same amount of pao flour or corn starch
@@ruyiasianrecipes thank you so much for your reply
@@Justforfun-bb2pt happy to help ☺️
แป้งฮ่องกงคือแป้งมันฝรั่งมั้ยค่ะ
Hi I'm not very sure if I got your question right. Did you mean wheat starch is potato starch? Or you were asking about Hong Kong flour? Its not the same, wheat starch is a byproduct of wheat.
@@ruyiasianrecipes ขอบคุณค่า🙏🏻🙏🏻🙏🏻😍
@@muaylek1362 happy to help! 😊
Is hong kong flour pau flour
Hi pao flour is not as soft after steaming but it’s the best substitute ☺️
Hi, can I substitute the water with milk? The amount is same?
Hi I’ve not tried with milk 😅 if you don’t mind maybe can try with water first cos it’s still soft and fluffy
@@ruyiasianrecipes thanks. I will try with water then.. Btw, can I substitute with cornflour as I don’t have wheatstarch🙁
Yup should be ok 👌
@@ruyiasianrecipes Thank u so much. I’m gonna try it❤️
Happy to help. Ok hope it goes well ☺️
为什么我蒸的馒头是黄色的。
请问你是使用香港面粉吧？如果用普通中筋面粉是会微微黄色的。如果您是使用香港面粉但是还是黄色，这样的话是泡打粉的问题。建议买泡打粉用玉米淀粉的材料来做的。如果泡打粉的材料是普通面粉，包子会变黄色或许有黄色点。还有不可以使用小苏打代替泡打粉。如果用小苏打，一定会很黄色。
@@ruyiasianrecipes 我用了香港面粉。那就可能是我的泡打粉的问题。好的，非常谢谢你。也喜欢你的频道。加油！
Hi! There, so for this man tao, the recipe I also multiple by 2.5 if I want to make a bigger batches?
Because I want to teach my mother in law to do it.
She usually used 500g of flour.... 🤗
That day I just give her a packet of Hong Kong flour.... But I mostly used super fine flour.... Because easier to purchase.
Hi there again! How nice! 😊 If you want to use 500g see ingredients below:
500 grams Hong Kong flour,
60 grams wheat starch
107 grams icing sugar
5 grams baking powder
7 grams yeast
275-280 ml water
50 ml vege oil
😁 I usually buy from baking supply shop, can get most flour there.
@@ruyiasianrecipes 😄 so kind of you, list it out for me..... Tqvm lovely....
I buy it on-line... 😉
Ya... For you is better to buy it at Bakery store.... Because you bake quite often....
For me, just do it for fun. I purchase quite a lot of different flour but I don't have time to make it. So I give it all to friends....
Now I just left some cake flour and superfine flour that's why need to finish it. That's why I want try out your lovely recipe.
Mostly I used chick pea flour to bake my cake.... Because is gluten free....😆
@@arnicelye6531 oh I see yeah it’s difficult to find time. That’s why I like making the steam buns cos it takes less time. I’m also trying to experiment with different flour so that it’s gluten free ☺️
@@ruyiasianrecipes ya ya ya.... I also like to find those recipe with lesser time....
But doing bun also take a lot of effort too.... For those with flavours. Because you need to spend time to prepare them before hand.
I think you better don't waste your money and time to make gluten free buns. Because is quite hard. I believe that without the gluten, the bun won't be so spongy.
I make my banana pistachio cake also take me a few time to adjust it.... 🤣
And those gluten free flour also very expensive..... That's why I used chick pea flour more cheaper.
Yeah thanks for sharing your thoughts. Gluten free is quite tricky and also have to compromise on texture. I have not thought of using chick pea flour actually. Hmm
Che farina usi?
Hi， it's a special low protein flour for making steam buns
black mantou corn mantou purple mantou.
☺️
نرجو الترجمة للعربية
sorry I don't have translator
Can i use any baking flour?
Hi use baking powder that uses cornstarch as their ingredient not wheat flour. Usually any baking powder is ok. But those which use wheat flour might cause yellow specs just affect appearance but doesn’t affect taste or fluffiness