Today I made only bread not with fillings.it came out very well..I just doubled the quantity and added 2 tablespoons water ..because I felt bit dry ...but superb...thankyou so so much for sharing with us @Apron 🥰🥰🥰
Hello Apron I just make this Bread it turn out so delicious my family ♥️so much and I will make it again and again thank you so much for your recipe ❤️ from 🇸🇬🤗🤗🤗🤗
Followed this recipe and it turned out so good! I chose to fry the oinion with some additional carrots and garlic before adding it to the tuna and it was so yummy. Thank you for the recipe!
I love all u recipe, it small and just enough for 2 people for couple of day, and always have fresh and not waste like other recipe, can you make siapou, steam bun with meat pls or with other filing like sweet potato or not have filing at all Thn you
I made these buns for my family today for the second time! They love it and the buns were gone in a flash! Thank you for sharing the recipes! I will make again tomorrow for friends!
Es parecida a nuestra empanada chilena la cebolla va frita con carne picada o atún con aliños, comino, orégano, aji de color(paprica) merken, un aji ahumado que hace la gente del sur de chile son exquisita se hacen fritas o se hornean.... Saludos desde Chile.... A un chefstar 👌🏆🏆🏆🏆🏆🏆👍👍👍👏👏, 🌷🌷
I made these without the tuna and changed up the filling, and I can attest that these are a wonderful recipe to follow, my bread was soft and pillowy! Love it!
Felicitaciones por cada receta que publican; son una delicia. Un pedido: sería posible que de vez en cuando incorporen una receta hecha con premezcla de harinas (libres de gluten)? Se los agradecería tanto!!! Estoy en constantes intentos y no doy con la justa. Saludos
Your recipe is so awesome and taste all yummy btw may i ask if i will going to add powder milk in dry ingredients will i get same texture ? Hoping for your response . Thank you so much .
Hi Apron. Thanks for this recipe and. Guide. My first time making and turned out fine... Just the base of the bun was abit hard... Any advice or tips please? Thanks in advance
L`ho fatto 2 volte ma l impasto non mi e'venuto come in video sicura che non ci voglia piu farina?comunque bravissima ,ho fatto la ciabatta e quella si che e' venuta bene.
Hello may i ask what flour do you used? Like what is the protein in your flour bc I realize that protein in flour will decide the softness of the buns. Thank you and i love your recipe❤️
Bonjour, I love your recipes and videos. You often put butter when the paw is already worked, but not with all the ingredients together. Is there a reason ?
Hi Apron, I had previous success in making cakes from following your recipes without any modifications. Unfortunately, not enough luck with Soft Tuna Buns this time. While the tuna filing was yummy and the buns cooked, the buns weren't soft at all as the dough didn't rise (I recognized that as a big sign things weren't going to go too well). :( I'm guessing the following were my problems and I will make changes and try again, 1) the fresh milk was straight from the fridge so rather cold. I should have warmed up the milk to lukewarm enough to activate the instant yeast. (I had made successful bread many many times, so I will warm the milk up to similar temperature). 2) Just to be sure and safe, I will increase the amount of yeast from half a tea spoon. Given my last failure, I figure it is better to be overly fluffy, and airy than not soft at all. I'm thinking of using 3-6 grams of yeast (probably 6g), what do you think? What would happen if I have too much yeast? If it is just over fluffy, well, I don't mind. :) 3) I recognize I might not have enough liquid as well. After I baked my batch, I recognized you wrote "100ml+-", I missed the "+-". Will it be too much to put 150ml? 4) As I'm making some BBQ pork today for dinner, I might use the leftover to make a version with BBQ pork filings. Apron, thanks for inspiring me to try making the soft buns even though my first attempt wasn't a success. To quote James Dyson, "Successes teach you nothing. Failures teach you everything. Making mistakes is the most important thing you can do."
Hi, because I am in the tropics, so the milk does not need to be heated. If you are in a low temperature place, it is best to warm the milk to help the yeast to be active. Can increase yeast to 1tsp, the bread will be more fluffy and better Yes, 150ml too much liquid, the most suitable between 10-20ml I am looking forward to your BBQ version.
@@Apronyoutube, Ah I see re tropics. I keep our milk in the fridge to keep it cold to stop it from spoiling at room temperature. Here is a pix of my Tuna buns (Left, with tiny piece of seaweed on top) and BBQ pork buns (Right). I reshaped them to look more like traditional HK style buns. ca8hk.wordpress.com/2019/05/29/tuna-and-bbq-pork-buns/ I like the texture of my second batch much better than the first one. They both tasted OK. Still some room for improvement when I make them again. I think I was a bit too greedy and put too much filling so I might cut that down. And I might double proof my bread. May be cutting the first proof time from 60 minutes to 30-45m, and then add a second proof after I insert the fillings and shape the buns.
I love it! I just have one question, sorry if it is somewhere there and I can't see it, but how can I store them, if I would like to eat them the next day or take to work? Should I put them in the fridge?
Hi, suitable for room temperature milk in summer, warm milk in winter will better enhance yeast activity，can add the yeast into the lukewarm milk 20-30℃ for 10 minutes and knead the dough together with other ingredients
Apron Thank you for the quick response I love your profession baking And the measurements by cup and spoon given all the times make it easy to follow 🙏
suas receitas são esplêndidas ótimas gosto demais na fiz a sua receita de massa de pao ficou ótima macia fofinha e muito gostosa parabéns muito obrigada
Are you sure about the 150 gm of bread flour? I measured precisely all the ingredients required but after dividing the dough into equal parts, it was only enough to make 6 tiny balls of dough. 🤔
Omg I just made this bun and within no time it finished- my family loved it. I do recommend this recipe. Hands down. Can't wait to try other buns.
Today I made only bread not with fillings.it came out very well..I just doubled the quantity and added 2 tablespoons water ..because I felt bit dry ...but superb...thankyou so so much for sharing with us @Apron 🥰🥰🥰
Super soft bun and taste exactly I bought from bakery shop. Tq for sharing this recipe🙏🙏🙏
Hello Apron I just make this Bread it turn out so delicious my family ♥️so much and I will make it again and again thank you so much for your recipe ❤️ from 🇸🇬🤗🤗🤗🤗
Tudo que você ensina é perfeito.
Obrigada.
So relaxing n lovely music
昨天做了这款面包。非常松软的面包。感谢分享
Followed this recipe and it turned out so good! I chose to fry the oinion with some additional carrots and garlic before adding it to the tuna and it was so yummy. Thank you for the recipe!
I will try your idea today as I have both in my fridge but I don’t like mayonnaise so probably will taste slightly different
I love the videos, but I love them so much more without music. I like the natural sounds.
Thanks that was very good I love your cheese bun and the fish bun too excellent great job 👍
Apron as receitas de pão é maravilhoso, uma delícia parabéns 👏🏻👏🏻👏🏻👏🏻👏🏻
Q3e tem como
I love all u recipe, it small and just enough for 2 people for couple of day, and always have fresh and not waste like other recipe, can you make siapou, steam bun with meat pls or with other filing like sweet potato or not have filing at all
Thn you
I made this last week - superb!!! Will make again tomorrow. Thanks so much for sharing such a special recipe🧡
The second time i doubled the portion and made with chili tuna. Its really very nice. Highly recommended!
WOW
Looks delicious 👍👌
❤️👍👌❤️👍👌❤️👍👌❤️
Yum. That and a small bowl of a bean dish make the perfect lunch. Thanks.
I made these buns for my family today for the second time! They love it and the buns were gone in a flash! Thank you for sharing the recipes! I will make again tomorrow for friends!
Thanks Apron for your recipe and step by step guide. I try it kimchi filling instead of tuna. It turn out yummy!!!
Thakyu for video mom, love from indonesia❤️🇮🇩💐
I just made these and they're absolutely delicious! Thank you so much for this wonderful recipe!
Amazing channel .. easy and simple way of presenting the recipes. All the best
Ya no se puede mas con tanta delicia que prepara
Y gracias 😊 por la explicación detallada y los subtítulos en Español 👍🏻👍🏻
Thank you for posting this, I made it with Curry Puff filing and it was amazing
Same here... 😉
Looks yummy. What’s the last ingredient you added before the unsalted butter? Thank you for sharing.
I made these today for my kids! They love 💕 them! Thanks for sharing the recipes!
Es parecida a nuestra empanada chilena la cebolla va frita con carne picada o atún con aliños, comino, orégano, aji de color(paprica) merken, un aji ahumado que hace la gente del sur de chile son exquisita se hacen fritas o se hornean.... Saludos desde Chile.... A un chefstar 👌🏆🏆🏆🏆🏆🏆👍👍👍👏👏, 🌷🌷
Thanks apron, i made these today, absolutely delicious 🎉
Belli,da fare subito,brava
Todos receita são simplesmente maravilhosa já fiz algumas massa sensacional parabéns .✌️👏👏👏👏👏😘❤️
Just love all your bread dough recipes apron looks soo deli gonna try them out soon
I made these without the tuna and changed up the filling, and I can attest that these are a wonderful recipe to follow, my bread was soft and pillowy! Love it!
Glad you like them!
You are the perfect cook for sweet or savoury.
Oh my!! I made it and it was so good, I used red onions cause I didn't have white ones. Super good thank you.!!
Yo los hice, y quedaron ricos, los rellene de jamón y queso. Me encantan sus recetas
You are born with great talents for cooking, shall try this out one of these days, continue and God Bless
Very nice, Thank You & good luck To You👍👍❤
I made this bread and turn very good,soft and perfecto👍thank you always share great recipe
Bạn mình coi rất kỹ cách bạn làm, mình học bạn để làm ở nhà ăn, mình chỉ có 2 người thôi, cảm ơn bạn nhiều
واو روعة اني معجبة بك جدا لانك ماهرة فعلا تسلمين تحياتي من العراق
Felicitaciones por cada receta que publican; son una delicia. Un pedido: sería posible que de vez en cuando incorporen una receta hecha con premezcla de harinas (libres de gluten)? Se los agradecería tanto!!! Estoy en constantes intentos y no doy con la justa. Saludos
Terima kasih kaka untuk resepnya..
РЕЦЕПТ что надо на все 💯 лайков. Благодарю Вас
👍👍 looks delicious. was yr milk warm?
好好吃哦、學起來！
Parece delicioso, vou fazer!! Parabéns pelas receitas!
They look easy and delicious 👌
Your recipe is so awesome and taste all yummy btw may i ask if i will going to add powder milk in dry ingredients will i get same texture ? Hoping for your response . Thank you so much .
Yes you can
Ngon quá cám ơn bạn nhiều
مرحبا بكم
👈 المكونات هي:
ثلث كوب طحين الخبز
ثمن كوب زبدة
ثمن كوب سكر
100مل حليب طازج
نصف ملعقة ملح ونصف ملعقة خميرة فورية
👈 الحشوة:
بصل
تونة
مايوناز
ملح
فلفل اسود
مدة الطهي 12 او15 دق
والدرجة 180م
شكرا لكم.
Every thing so simple and delicious you want to make them all
包包好可愛～
Great recipe! Although mine were ugly but they are the best bread I have ever made!
super buns thank youuuuuu 👍❤
Hi Apron. Thanks for this recipe and. Guide. My first time making and turned out fine... Just the base of the bun was abit hard... Any advice or tips please? Thanks in advance
第一次整,成功了!好美味,謝謝Apron💗
Awesome beautiful🥰🤗
L`ho fatto 2 volte ma l impasto non mi e'venuto come in video sicura che non ci voglia piu farina?comunque bravissima ,ho fatto la ciabatta e quella si che e' venuta bene.
Hello may i ask what flour do you used? Like what is the protein in your flour bc I realize that protein in flour will decide the softness of the buns. Thank you and i love your recipe❤️
Hi, i use bread flour . Bread flour is flour with higher protein than all purpose flour and it works well with bread
Beautiful yum 😋
Bonjour, I love your recipes and videos. You often put butter when the paw is already worked, but not with all the ingredients together. Is there a reason ?
Very nice and spongy 🙏wonderful baking.
لطيف جداَ وإسفنجي /عمل رائع
Thank you!
Salem bravo Je vais les faire
这就是港式面包里的吞拿鱼包。鲔鱼是学名，又叫金枪鱼，香港人叫吞拿鱼。
美奶兹是沙拉酱的一种，又叫蛋黄酱，有点像日式沙拉酱。还可以加一点番茄酱调一下口味。当然，每个人的口味都不一样，只要符合当地人的生活习惯和习俗，就可以对外销售了。
Hi Apron, I had previous success in making cakes from following your recipes without any modifications. Unfortunately, not enough luck with Soft Tuna Buns this time. While the tuna filing was yummy and the buns cooked, the buns weren't soft at all as the dough didn't rise (I recognized that as a big sign things weren't going to go too well). :(
I'm guessing the following were my problems and I will make changes and try again,
1) the fresh milk was straight from the fridge so rather cold. I should have warmed up the milk to lukewarm enough to activate the instant yeast. (I had made successful bread many many times, so I will warm the milk up to similar temperature).
2) Just to be sure and safe, I will increase the amount of yeast from half a tea spoon. Given my last failure, I figure it is better to be overly fluffy, and airy than not soft at all. I'm thinking of using 3-6 grams of yeast (probably 6g), what do you think? What would happen if I have too much yeast? If it is just over fluffy, well, I don't mind. :)
3) I recognize I might not have enough liquid as well. After I baked my batch, I recognized you wrote "100ml+-", I missed the "+-". Will it be too much to put 150ml?
4) As I'm making some BBQ pork today for dinner, I might use the leftover to make a version with BBQ pork filings.
Apron, thanks for inspiring me to try making the soft buns even though my first attempt wasn't a success. To quote James Dyson, "Successes teach you nothing. Failures teach you everything. Making mistakes is the most important thing you can do."
Hi, because I am in the tropics, so the milk does not need to be heated. If you are in a low temperature place, it is best to warm the milk to help the yeast to be active.
Can increase yeast to 1tsp, the bread will be more fluffy and better
Yes, 150ml too much liquid, the most suitable between 10-20ml
I am looking forward to your BBQ version.
@@Apronyoutube, Ah I see re tropics. I keep our milk in the fridge to keep it cold to stop it from spoiling at room temperature.
Here is a pix of my Tuna buns (Left, with tiny piece of seaweed on top) and BBQ pork buns (Right). I reshaped them to look more like traditional HK style buns. ca8hk.wordpress.com/2019/05/29/tuna-and-bbq-pork-buns/
I like the texture of my second batch much better than the first one. They both tasted OK. Still some room for improvement when I make them again. I think I was a bit too greedy and put too much filling so I might cut that down.
And I might double proof my bread. May be cutting the first proof time from 60 minutes to 30-45m, and then add a second proof after I insert the fillings and shape the buns.
👍👍👍👍💕💕💕💕just too much butter. Thank you for shearing.
Hum
Complimenti!
Made this and its awesome.
Made these buns today...
turned out soft and really good. Should have made more. 😁
Thanks much Apron.
Very nice👌
Gracias y feliz año
Wow!...deliciosos!!!..😘
Wonderful recipe. Can I freeze the baked buns please?
I like it thank you so much 💗
Yummy...
Excellent 🤩👌
perfect recipe.. It looks I made a mistake in closing it , it opens in the oven .. how to avoid that ?? I close it tightly..thanks
I've done with this. Awesome!!!
جميل
Hi apron, im new to your channel. Is it ok to use all purpose flour instead of bread flour? Thanks.
Thank you! 👍👏👏❤
So good
一定好吃的！
Вкуснячии будки получились,тесто нежнейщее вот что индегриент изменение в тесте спасибо!
Gracias belleza de enpanadas
I love it! I just have one question, sorry if it is somewhere there and I can't see it, but how can I store them, if I would like to eat them the next day or take to work? Should I put them in the fridge?
Hi, if eat them the next day just store in container at room temperature
@@Apronyoutube hi may i ask if i will going to add milk powder in dry ingredients will i get same texture ? Thank you so much for your response
Can i use light brown sugar caz i really dont use white sugar in baking
hello apron .... can tuna be replaced with chicken ....
delicious
Olá Apron, esse pãozinho será o jantar de amanhã, dia 12/03/2021. Obrigada
Thank for the 😋 talent
Can you please tell me if the milk need to be warm when you added to the flour
Please respond thank you
Hi, suitable for room temperature milk in summer, warm milk in winter will better enhance yeast activity，can add the yeast into the lukewarm milk 20-30℃ for 10 minutes and knead the dough together with other ingredients
Apron
Thank you for the quick response
I love your profession baking
And the measurements by cup and spoon given all the times make it easy to follow 🙏
Супер 👍
👏👌
I am eating it!
suas receitas são esplêndidas ótimas gosto demais na fiz a sua receita de massa de pao ficou ótima macia fofinha e muito gostosa parabéns muito obrigada
This is good!!
Do i need to use warm milk or no need? And yeast will activate
Should the tuna be drained very dry?
Can I make the dough by kitchen aid mixer.? Pls response, thanks.
Yes, you can
Are you sure about the 150 gm of bread flour? I measured precisely all the ingredients required but after dividing the dough into equal parts, it was only enough to make 6 tiny balls of dough. 🤔
Can I make the DOUGH by my K.AId mixer ？ 請問可以用電動攪拌棒做麵糰嗎？（口感會不同嗎？）