Just made potato curry baos and Nutella baos tdy. Everyone loved it. I'm thinking of making more baos tmrw. My daughters are craving for this salted custard buns (so am i!) and so glad I found your video. Thank you so much for this step by step tutorial! I appreciate it so much!! ❤
Did you use non-fat vs whole-milk milk powder? Also, do you have a link to your silicon mold you bought online? Would love to have the same one. Thanks for the great video!
I have a question. I used the filling as a filling for bread and put it in the fridge. Then steamed it hoping to get an oozy filling but it turned dense and dry not oozing. Did I do something wrong? Or did it harden because it was not completely covered like it would be if it were completely covered by dough with no holes for the steam to contact the filling?
I have a question , i want to make filling for Liu sha bao but in the ingredients I don’t have semi skin milk powder, I couldn’t find in the super market. What’s ingredient I can replace that ?
You can use a square mould however, it needs to be flexible enough that you can pop each piece out otherwise it can get stuck in the ice cube container. If you then have square fillings, you could slightly roll them in your hands to make them smooth on the edges or almost into balls, trying to make them as round as you can. The most important thing is to pinch the bottom well because with square sides, the edges might be a little sharp to close the dough but as long as you are able to, then if should be fine. Another option is to place the filling in a rectangle mould lined with baking paper, freeze it for a little while (semi hard) and then take it out and then cut it into squares. Then with some gloves quickly roll the squares into balls and then back in the freezer to harden. The other alternative is when you don't have a flexible mould, you can freeze the filling but not for too long and then use a small ice-cream scoop, the one with the clicker that slides the ice-cream out to create the ball. Do this when the filling isn't too hard and then once you get the shape freeze it for longer to make it harder, so that when you do the dough part, it is easier to handle. I hope this helps.
Why would you want to freeze them after cooking? If you are going to steam or warm them up again, then you are just doing double job. Also, I can't promise you the inside will keep its shape a second time round.
I just asked in terms of storing purposes, in case there are left overs. But anyways, i already tried freezing the left overs then steam them again and it came out the same as freshly done. soft buns and oozing feeling. thank you
@@ivy7458 Thank you for sharing your findings on freezing after cooking. I only ask because Jess and I never have leftovers because they are our favourite and we basically can't help but eat all that we have cooked hence I didn't really think or try to freeze after cooking.
@@nasihulwan1223 The stable nature of the cold/ hard butter will be compromised when the yolk has melted the butter. As long as you are able to blend everything to a smooth paste like consistency and still remain rather chilled/ cold, you are good. Let me know how this goes.
The original nail didn't come off and there was no blood, thankfully. It was just a cut inwards and luckily I stopped cutting and didn't press down otherwise I would have lost half the nail. There was originally an oval cut and because it is trying to regrow from the base, it has just been inconvenient and just looks weird. A bit hard to not show, when I am doing close-up shots of the process. Hopefully, in about 2-3 weeks, it should like a normal nail again. Lots of stupid things happening in the kitchen when not paying attention. Apart from cutting myself, I have a caramel video coming out soon. I accidentally burnt one of my fingers on the top. Funny story, I went to take sometime that was next to the pot and I forgot the pot was hot and had come of from the stove and I went to reach for something near by that was near the pot and the gap was tight and I burnt myself. You have a good eye, you might notice my burn when the video comes out.
Oh right that's interesting...i wouldn't have thought that if you didn't say/explain. It does look sore though. I know someone who worked in butchers and nearly sliced his finger off once whilst slicing meat, he was so lucky. I hope it isn't too sore for you.
It isn't sore for me. The nail, I think has regrown back perhaps stronger because in comparing my other thumb, there is a difference in feel. I just have to be patient with it. Also, what is your favourite sweet treat? Maybe I can give that a go?
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One of the best cooking guides ever. So thorough and clear
Thank you for the kind words and support!!
Just made potato curry baos and Nutella baos tdy. Everyone loved it. I'm thinking of making more baos tmrw. My daughters are craving for this salted custard buns (so am i!) and so glad I found your video. Thank you so much for this step by step tutorial! I appreciate it so much!! ❤
Thank you for the support!!!
Thank you so much for sharing this video ❤❤
I'm glad you enjoyed the video
So satisfying to watch and your voice is so soothing 😁
OMG!! The custard looks awesome. My favourite. Will give ut a try this weekend
When making the dough , instead of a hand mixer can you do it by hand ?
You can but it will take some time. As long as you get it smooth.
Thank you for sharing. What’s the dimensions of your silicone mold? Thanks!
My pleasure. The silicone dimensions are Diameter 2 inches or 4.8 cm and the height is a little under 1 inch or about 2 cm. I hope that helps.
@@AveryRaassen thanks!
Did you use non-fat vs whole-milk milk powder? Also, do you have a link to your silicon mold you bought online? Would love to have the same one. Thanks for the great video!
I used semi-skimmed milk powder. I have now added the link to a similar mould that I use in the description. I hope that helps.
I have a question. I used the filling as a filling for bread and put it in the fridge. Then steamed it hoping to get an oozy filling but it turned dense and dry not oozing. Did I do something wrong? Or did it harden because it was not completely covered like it would be if it were completely covered by dough with no holes for the steam to contact the filling?
1st, did you follow my recipe? 2nd, Yes, it will become hard due to not being protected by dough.
@@AveryRaassen yes i followed your recipe for the filling.
@@bangreza Yes, it will not be very pleasant without the dough/ bun part.
I have a question , i want to make filling for Liu sha bao but in the ingredients I don’t have semi skin milk powder, I couldn’t find in the super market. What’s ingredient I can replace that ?
Are you able to get any kind of milk powder?
@@AveryRaassenno , I don’t I couldn’t find it in market.
@@KimHong-g9k where are you based or from? I can try to help you find a different replacement
Hei Avery, i do not have silicone mold. wonder if I use square ice cube container, will it affect the shape of bao?
You can use a square mould however, it needs to be flexible enough that you can pop each piece out otherwise it can get stuck in the ice cube container. If you then have square fillings, you could slightly roll them in your hands to make them smooth on the edges or almost into balls, trying to make them as round as you can. The most important thing is to pinch the bottom well because with square sides, the edges might be a little sharp to close the dough but as long as you are able to, then if should be fine.
Another option is to place the filling in a rectangle mould lined with baking paper, freeze it for a little while (semi hard) and then take it out and then cut it into squares. Then with some gloves quickly roll the squares into balls and then back in the freezer to harden.
The other alternative is when you don't have a flexible mould, you can freeze the filling but not for too long and then use a small ice-cream scoop, the one with the clicker that slides the ice-cream out to create the ball. Do this when the filling isn't too hard and then once you get the shape freeze it for longer to make it harder, so that when you do the dough part, it is easier to handle. I hope this helps.
Can I freeze these buns after cooking?
Why would you want to freeze them after cooking? If you are going to steam or warm them up again, then you are just doing double job. Also, I can't promise you the inside will keep its shape a second time round.
I just asked in terms of storing purposes, in case there are left overs. But anyways, i already tried freezing the left overs then steam them again and it came out the same as freshly done. soft buns and oozing feeling. thank you
@@ivy7458 Thank you for sharing your findings on freezing after cooking. I only ask because Jess and I never have leftovers because they are our favourite and we basically can't help but eat all that we have cooked hence I didn't really think or try to freeze after cooking.
Can share your written recipe?
Do you want the method written down?
Possible w ingredients written also
use normal custard or use instant custard
Use instant Custard power to make it easier
The filling we made tasted great but it did not harden even after 2 days of freezing. More like an ice cream kind of texture. Any way to fix this?
Was the yolk still hot when blending it with the butter?
Also, was your butter cold or room temperature?
Yolk was hot and the butter was at room temperature. Maybe I’ll try to do it again.
@@nasihulwan1223 The stable nature of the cold/ hard butter will be compromised when the yolk has melted the butter. As long as you are able to blend everything to a smooth paste like consistency and still remain rather chilled/ cold, you are good. Let me know how this goes.
We don't use gram so it's difficult
Invest in a scale and then you can use grams.
Is your left thumb nail ok?
Yeah, it is getting better now. It is slowly regrowing again. I accidentally had cut myself awhile back.
Did the nail come off? Glad to hear it's better. Thought it was fungal, glad it's not.
The original nail didn't come off and there was no blood, thankfully. It was just a cut inwards and luckily I stopped cutting and didn't press down otherwise I would have lost half the nail. There was originally an oval cut and because it is trying to regrow from the base, it has just been inconvenient and just looks weird. A bit hard to not show, when I am doing close-up shots of the process. Hopefully, in about 2-3 weeks, it should like a normal nail again. Lots of stupid things happening in the kitchen when not paying attention. Apart from cutting myself, I have a caramel video coming out soon. I accidentally burnt one of my fingers on the top. Funny story, I went to take sometime that was next to the pot and I forgot the pot was hot and had come of from the stove and I went to reach for something near by that was near the pot and the gap was tight and I burnt myself. You have a good eye, you might notice my burn when the video comes out.
Oh right that's interesting...i wouldn't have thought that if you didn't say/explain. It does look sore though. I know someone who worked in butchers and nearly sliced his finger off once whilst slicing meat, he was so lucky.
I hope it isn't too sore for you.
It isn't sore for me. The nail, I think has regrown back perhaps stronger because in comparing my other thumb, there is a difference in feel. I just have to be patient with it. Also, what is your favourite sweet treat? Maybe I can give that a go?