My little sister has been away at university and has been having a difficult time adjusting and dealing with roommates, so I've decided to surprise her and make some of these. Whenever we went through Little Korea or Chinatown she would beg to go to the bakeries. I only have a makeshift steamer that I rigged up, in which I can only make 1 bun at a time, but I took out the first one and it looks perfect!!! Once it cooled, I pulled it open and voila! It looks just like it does in your video! I never ate them when we went out, as I have allergies and I didn't know if I could have any of their ingredients, so I don't know if it tastes like the ones she's used to, but it still tastes great!! My parents and I devoured it within moments and I have no idea how I'm going to keep them away until my sister gets home. Thank you so much! Next time I plan on trying a custard or bean paste filling
Very important tip: Make sure, when rolling the baozi dough into a circle, fold it over itself again. The dough gets tight, but this is good. Then, add the fillings and etc. this is so that the baozi doesn’t get all wrinkly when it’s steamed, and it stays a perfect fluffy shape.
I just made this and it worked perfectly! My family loved the buns they were really good. And I gotta say, the dough was so soft and smooth and perfect, I've never been this satisfied!
While I recommend more precise measurements for those of you who just don't do mass and metrics: (as near as makes no difference) 4 1//3 C flour 3.5 tsp yeast (one packet has 2 1/4 tsp so this is about a packet and a half.) salt and baking powder are the same...(don't know why they don't do that in grams... ;-) 2.5 Tblsp sugar (granulated - finely granulated if you can find it but not powdered) 1 Cup + 1/3 cup + 1 Tblsp milk 2 Tblsp Vegie oil These are VERY close to the metric amounts - as noted, should be as near as makes no difference.) --- But I recommend getting a scale that measures in many unit systems... there are dozens cheap iin your store or amazon...
I just made these at home and I love it! Dough is so soft and yummy, if you make it plain, sweet or savory, all is good with this. For my first time making steamed buns, and I followed every step just as it says, they ended up so perfect
@@pheemolesi8794 in that case you could simply put less sugar than in the recipe and increase the salt just a bit. It's not too sweet with the original amount but you can taste it since the dough turns out both sweet and salty, it's really well balanced.
@@supravalentine3377 it does end up kind of elastic, maybe it really is supposed to be that way. I always let the dough rest for some time, even after I fill them up and they look wonderful before steaming
Writing from Calgary, Canada. I used my Kitchen Aid food processor which allows max of 3 cups, so I mixed mine in two batches adjusted the liquid just a touch and both batches came out excellent. I then followed your hand movement and combined the batches and my dough looks as smooth as yours. Now I waiting for it to rise. Thank you so much for encouraging me to use my Kitchen Aid to make dough for the first time. Your video took the guess work out and empowered me during this quarantine period. I can't wait to add my fillings.
@@humanbeing3946 I find that if it's a bit sticky you can add a bit more flour. It could be a matter of just too much moisture. Though I'd say play with it a bit ^^
When I was in my early teens my sister would go to the asian market and come back with frozen "flower buns" and steam them. they were so delicious. I have no clue where she got the idea to try them. Well now there are no markets around me, so I want to make them. This looks so easy to make.. thank you!!
I'm so glad I found your recipe video! My friends would always have these buns packed in their lunches when I was in elementary school and they ate them all the time at home so they'd always give them to me. I used to love them and I'd definitely like to try them out to see if they're as enjoyable as I remember.
I always wondered how it taste like but in Chinese movies, it looks like it taste soo good lol. While this quarantine, I am willing to learn a lot of Chinese dishes
Do Rémi As someone who’s grown up eating this stuff, put some sweet red bean paste or a thick custard ( things like Ube is also really good but harder to acquire) inside, it’s like a softer, better doughnut. It’s also good dipped in custard if filling it is too hard.
This dough bakes really good as well. Especially with some egg wash (I did 350 F or 180 C for 25 minutes). Very light and fluffy. I filled mine with red bean paste and chocolate chips, and they came out amazing!
Los hice y me salió espectacular la masa!!!! Muchísimas gracias!!! Hace años que intento hacerlos y no lograba esa esponjosidad. Los rellene vegetarianos y quedaron espectaculares!!! Saludos desde Argentina
I'm up looking for a recipe to make these for my husband for father's day from our doggies! Thank you for such a simple easy to follow recipe, I can't wait to make these!
update! they came out beautifully and I will use your recipe always! :) I was curious though, can I use this recipe and just shape them to be Bao buns also? thank you!
My husband and I use to eat these from a food truck in Madison, WI in the 80s. Food trucks would come out during the week at noon and park around the capitol. They were the best. Can't wait to try this recipe. Haven't had them since then. thanks.
I've tried to copy different siopao recipes here on youtube and even using a book but I was not satisfied with the results. Finally, I found Michael Lim's channel, you are my hero! I made this yesterday and it was 100% perfect. Thank you so much! God bless you always
Thank you Mr Lim. It's me sila from Indonesia. I always copy your food receipt when my Boss have guest or when my little boss need to bring some cake for kids party in their school. Last week when hongkong have typhon 10 Everybody stay at home.. and I make this chinese bun for my bos family and I cook some conggee and some Indonesian fried noodless (Jau mai fen) They all like it exspecially my little big boss they eat more than 2 because some i put chicken and some i put chinese sousage inside chinese bun from your receipt. The first time i make it but I have done. Thank you so much Mr Lim... May Allah Hafidz.. from sila Heng fa chuen.
Hi Michael I tried your recipe and followed exactly all your instructions. I'm so glad with the results. I like the texture and fluffiness of the dough. Thank you for sharing the exact measure of the ingredients and procedure. You are awesome! Keep up the good job!
OMG I had to comment! I was hesitant to do this recipe because of how much people lie in recipes, so I did half of the ingredients. But it turned out AMAZING! I’m making them again today, tysm for this recipe it’s perfect. Also I used strong white flour instead, it was really soft.
I want to say thank you for sharing your steam bun recipes. My first attempt on doing this was a success and this is my perfect steam bun and it was over a year now. I even sell (sideline 😁) steam buns with pork chicken red bean and coconut flavor. Many thanks 🙏🏻 and i even try most of your cakes and cookies all is yummy and easy to follow.
Hi Michael, thank you for your recipe. I failed so many time making pau. But your recipe works so well. I will treasure your recipe and share with my fellow friends. Thank you once again !!
Thank you for making this video! I recently moved from Los Angeles to Michigan, and I really miss authentic Mexican and Chinese food so I decided to make it myself. I'm planning to make steamed red bean buns, and this was very helpful!
Ahh... chinese steamed buns. I remember going to chinese restaurants and ordering this back in the days. I always got the steamed buns with pork in it. Thank you for showing us how to make this, now i know how they made it(although you used high-tech products). Best of luck to you, Michael.
When I made these buns today, I also thought the dough would stick to the counter top. But it didn’t. If you follow the recipe exactly as it is given, it won’t fail. I believe the 6 minutes of kneading with the dough hook in the mixer is what gives that elasticity to the dough causing it not to be sticky. Great recipe 👍🏾
It is actually the hydration of the dough as well as the kneading that keep the dough from sticking. This dough is 54-57% hydration, which is very low compares to most breads. Less water = less sticky, and subsequently easier to work. This is why I often recommend for beginners to try lower hydration breads first. This recipe is greatly for people new to baking.
Chase Gifford 💖💖💖 thank you for giving such sound advice. Dough is difficult for me, but I succeeded in making dough for Pierogi, so I’m a bit more confident in my abilities.
I came here after I watched the movie Shaolin Soccer. In the movie, there was a kung fu girl who make steam buns, and it looked delicious, so I decided to make some.
@@angel27928 I've never tried it evaporated milk or milk powder . I don't think it would be a problem with milk powder when you mix it with water but I'm not sure what will happen if you use evaporated milk. Try it and let me know how it work.
Thanks Michael! This is by far the best dough for char sui bao I have tried (I've made bao four times with different recipes). Greetings from Denmark 🇩🇰
CHEF LIM, YOUR A HIT ON THE TUBE!!!! SO PROUD OF YOU. IF YOU HAD A RESTAURANT IN DFW TEXAS, I WOULD BE THERE IN SECONDS SUPPORTING YOU WITH A LOAD OF FRIENDS AND FAMILY. THANK YOU. -MATADDA
A breath of fresh air this guy is with his way of baking . I like watching your video coz I can concentrate on what you are doing , unlike other bakers their videos so noisy with them incessantly talking while cooking and those annoying background music. Yours is pleasant and relaxing and easy to understand...action speaks louder than words 👍👍.
Hey, i was wondering how many buns did you get out of one recipe? Due to COVID-19 my grandma couldnt leave the house, and she really wants to eat some bao 😂 so i'll be making this
@@nataschalachlan I think that if the dough rises properly you can make up to twenty small-medium buns. I personally made them pretty big and the dough was enough for about 15.
I followed the recipe, exactly. Except I filled the buns with shredded BBQ chicken, before the second rise. And they came out lovely. They were fluffy, tender, and had a good flavor. My family went nuts over them. It yielded about 18 buns. 🥟
This is a great recipe. With baking powder and oil in thus recipe, my buns came out fluffy and tender. I added some soaked oats, next time I will add more sugar for a sweeter bun. I've had trouble with other yeast only recipes not rising enough.
This recipe came out beautifully for me! Thank you! For anyone else making this, I did warm up the milk as if I were going to put the yeast directly in it. Not sure if that's necessary but it worked well either way.
Thank you very much for this recipe! My boss used to make us this bread, since I move out of thr state I was wondering how she made them. And now I know! Thanks a lot!
The way you move your hands are like dancing. magical hands ♥ The buns you make looks delicious . Thanks for sharing the recipes. I am going to move my hands like yours 😁😁😁
Try using some filling for these - we have similar dish in Poland (and judging by other comments also Germany) and these go amazingly well with some sweet filling (just don't overdo it). My grandma's special was apples chopped into fine cubes then sugared and left to oxidize (browning) for few hours before shoving a bit into each bun. Goes also amazingly well with chicken or pork and gravy :)
It's after midnight in Krabi Thailand, after having eaten those buns in Bangkok and not being able to find them here, I look for a recipe to make them, when I'm back home in Hamburg Germany. Maybe I should sell them there. We don't have them anywhere! Thank you for that video!
Yes, back ground music is so distracting when you’re trying to follow the instructions. Especially if the person in the video is talking. It’s like when you get put on hold on the phone and they assume you want to listen to music - I wish there were an option to mute the music.
This is the first video I've watched on this channel, and now subscribed!! One of my new year resolutions is learning how to cook Chinese steamed dishes (with zero experience in cooking...)
I you think about it, there might be a slight chance that one specific italian bloke brought it with him, like the pizza, from China. If you don't know who I'm referring to I can tell that his name was Marco Polo...... :)
I really have to make these. I saved this video a while back but I was afraid to try them because I never used years before. But now I have perfected white yeast bread so I think it’s time for me to try this recipe. Thanks for sharing
I just found your videos and you had me at '11 grams Yeast'; so many recipes refer to packets of yeast instead of grams 😅. You have my subscription, can't wait to see your other videos.
what kind of flour do u use? is it a high or medium protein? because in Indonesia, there's 3 kind of flour: high protein, medium & small.. for making a bread or donuts or pau, have to use a high protein that mix with a medium one, but the measurement of high is more than the medium
My first time tonight to watch your video, and I really love it! I also want to learn how to make this kind steamed buns for a long time. So happy to learn this tonight. Thank you very much 💝🙏
No music. No nonsense commentary. Thank you, more than you know.
I really like Michael Lim's video. I prefer no annoying music, just plain clear instruction. Thanks Michael.
My little sister has been away at university and has been having a difficult time adjusting and dealing with roommates, so I've decided to surprise her and make some of these. Whenever we went through Little Korea or Chinatown she would beg to go to the bakeries. I only have a makeshift steamer that I rigged up, in which I can only make 1 bun at a time, but I took out the first one and it looks perfect!!! Once it cooled, I pulled it open and voila! It looks just like it does in your video!
I never ate them when we went out, as I have allergies and I didn't know if I could have any of their ingredients, so I don't know if it tastes like the ones she's used to, but it still tastes great!! My parents and I devoured it within moments and I have no idea how I'm going to keep them away until my sister gets home. Thank you so much! Next time I plan on trying a custard or bean paste filling
Cuteee
Very important tip:
Make sure, when rolling the baozi dough into a circle, fold it over itself again. The dough gets tight, but this is good. Then, add the fillings and etc. this is so that the baozi doesn’t get all wrinkly when it’s steamed, and it stays a perfect fluffy shape.
What do you mean "fold it over itself again"? Please help.
@@lmc2664 4:49 Dough folding
I just made this and it worked perfectly! My family loved the buns they were really good. And I gotta say, the dough was so soft and smooth and perfect, I've never been this satisfied!
And you use room temperature milk or cold milk?
@@kimngannguyen7804 Room temperature
@@Viflte thank you so much.
@@kimngannguyen7804 Glad I could help!!
Did it taste sweet?
Michael, i am a grandmother, 72 years old..... can I adopt you as my son? Your talents with baking and with animals, fill my heart❤️
Thank you. I am really honored. 😊❤
Tita Linda Hi
Tita Linda
awwwwww
Does that mean your grandchildren suck? I'm confused
While I recommend more precise measurements for those of you who just don't do mass and metrics: (as near as makes no difference)
4 1//3 C flour
3.5 tsp yeast (one packet has 2 1/4 tsp so this is about a packet and a half.)
salt and baking powder are the same...(don't know why they don't do that in grams... ;-)
2.5 Tblsp sugar (granulated - finely granulated if you can find it but not powdered)
1 Cup + 1/3 cup + 1 Tblsp milk
2 Tblsp Vegie oil
These are VERY close to the metric amounts - as noted, should be as near as makes no difference.)
--- But I recommend getting a scale that measures in many unit systems... there are dozens cheap iin your store or amazon...
:)
Thank you . you saved me big time
Thank you so much, great help
Thank you
Thank you !
I just made these at home and I love it! Dough is so soft and yummy, if you make it plain, sweet or savory, all is good with this. For my first time making steamed buns, and I followed every step just as it says, they ended up so perfect
If you don't want it sweet do you leave out the sugar?
@@pheemolesi8794 in that case you could simply put less sugar than in the recipe and increase the salt just a bit.
It's not too sweet with the original amount but you can taste it since the dough turns out both sweet and salty, it's really well balanced.
@@alexcrowheart Thank you for responding.
I will try it out with less sugar. I want to make lamb buns but using this dough. Hope it turns out 😊
Does the dough have to be elastic or not?
@@supravalentine3377 it does end up kind of elastic, maybe it really is supposed to be that way.
I always let the dough rest for some time, even after I fill them up and they look wonderful before steaming
This is what cooking videos should be like ♥ very detailed, clear and straight forward stuff, no nonsense music and talk... 10 /10 .
Writing from Calgary, Canada.
I used my Kitchen Aid food processor which allows max of 3 cups, so I mixed mine in two batches adjusted the liquid just a touch and both batches came out excellent.
I then followed your hand movement and combined the batches and my dough looks as smooth as yours. Now I waiting for it to rise.
Thank you so much for encouraging me to use my Kitchen Aid to make dough for the first time. Your video took the guess work out and empowered me during this quarantine period. I can't wait to add my fillings.
Did you use cold milk or warm milk
@@ann301 I used cold milk and I added a tiny bit more as needed but in small increments at a time.
I used my dough as dumpling wraps and OMG it tasted butter than store bought.
I just tried this last night and though I didn't get my mixer out it still worked doing it by hand. It made very tasty buns! Thank you for the recipe!
E. R. I don’t have mixer as well and planning to make this recipe. Hopefully mine will be good as your bun
Hi! Was the dough sticky when kneading by hand? How long did you knead the dough?
@@humanbeing3946 I find that if it's a bit sticky you can add a bit more flour. It could be a matter of just too much moisture. Though I'd say play with it a bit ^^
Tarifini bana yazarmisin lütven
When I was in my early teens my sister would go to the asian market and come back with frozen "flower buns" and steam them. they were so delicious. I have no clue where she got the idea to try them.
Well now there are no markets around me, so I want to make them. This looks so easy to make.. thank you!!
This dough was so beautiful it made me cry
@Nagisa Hazuki-chan did you have to say that
Me too
@キノコmushroom Shut up Karen
@キノコmushroom pussy boy apologizing
@@skoo5453 u r rude...
This video was strangely my childhood. I used to watch this video with my grandpa for no reason. I found it so entertaining. ❤
This is by far the best steamed bun recipe I’ve tried. Thank you.
I'm so glad I found your recipe video! My friends would always have these buns packed in their lunches when I was in elementary school and they ate them all the time at home so they'd always give them to me. I used to love them and I'd definitely like to try them out to see if they're as enjoyable as I remember.
This is a great recipe! Thank you! My kids tried this with a friend but we do not have Asian stores around so ..this recipe is a God sent!
I always wondered how it taste like but in Chinese movies, it looks like it taste soo good lol. While this quarantine, I am willing to learn a lot of Chinese dishes
lol good luck.... it is plain and taste quite good. u can dip it into various savoury sauces or eat as a normal bread, warm.
It is slightly sweet and light and it does taste good indeed.
Same here
Do Rémi As someone who’s grown up eating this stuff, put some sweet red bean paste or a thick custard ( things like Ube is also really good but harder to acquire) inside, it’s like a softer, better doughnut. It’s also good dipped in custard if filling it is too hard.
Please go to see liziqi !please please! There are all kinds of Chinese food you want!
Simply beautiful! No talking makes it even better. Thank you for sharing! 😍
This dough bakes really good as well. Especially with some egg wash (I did 350 F or 180 C for 25 minutes). Very light and fluffy. I filled mine with red bean paste and chocolate chips, and they came out amazing!
I like that you show us how to do it without constant banter. Good stuff.
Los hice y me salió espectacular la masa!!!! Muchísimas gracias!!! Hace años que intento hacerlos y no lograba esa esponjosidad. Los rellene vegetarianos y quedaron espectaculares!!! Saludos desde Argentina
I'm up looking for a recipe to make these for my husband for father's day from our doggies!
Thank you for such a simple easy to follow recipe, I can't wait to make these!
update! they came out beautifully and I will use your recipe always! :) I was curious though, can I use this recipe and just shape them to be Bao buns also? thank you!
I think you can fill it with any protein then let it rise a second time before steaming 😊
My husband and I use to eat these from a food truck in Madison, WI in the 80s. Food trucks would come out during the week at noon and park around the capitol. They were the best. Can't wait to try this recipe. Haven't had them since then. thanks.
I've tried to copy different siopao recipes here on youtube and even using a book but I was not satisfied with the results. Finally, I found Michael Lim's channel, you are my hero! I made this yesterday and it was 100% perfect. Thank you so much! God bless you always
Thank you Mr Lim. It's me sila from Indonesia. I always copy your food receipt when my Boss have guest or when my little boss need to bring some cake for kids party in their school. Last week when hongkong have typhon 10 Everybody stay at home.. and I make this chinese bun for my bos family and I cook some conggee and some Indonesian fried noodless (Jau mai fen) They all like it exspecially my little big boss they eat more than 2 because some i put chicken and some i put chinese sousage inside chinese bun from your receipt. The first time i make it but I have done. Thank you so much Mr Lim... May Allah Hafidz.. from sila Heng fa chuen.
Thanks you, I am so happy everyone enjoys it. I hope you are ok there in Hong Kong with the typhoon and all. I wish you all the best. God bless you.
She Sil Raisin Scone （一
She Sil Raisin Scone u
Hi Michael I tried your recipe and followed exactly all your instructions. I'm so glad with the results. I like the texture and fluffiness of the dough. Thank you for sharing the exact measure of the ingredients and procedure. You are awesome! Keep up the good job!
Hi do u use low protein flour or all purpose? Thanks
@@oliveandri all purpose
My first attempt to make steamed buns. I followed his receipt and it was a great success. 👌
OMG I had to comment! I was hesitant to do this recipe because of how much people lie in recipes, so I did half of the ingredients. But it turned out AMAZING! I’m making them again today, tysm for this recipe it’s perfect. Also I used strong white flour instead, it was really soft.
I want to say thank you for sharing your steam bun recipes. My first attempt on doing this was a success and this is my perfect steam bun and it was over a year now. I even sell (sideline 😁) steam buns with pork chicken red bean and coconut flavor. Many thanks 🙏🏻 and i even try most of your cakes and cookies all is yummy and easy to follow.
So simple but amazing result ! Thanks Michael. This is the recipe that I am looking for.
I am actually amazed at how similar these are to buns/dumplings we make here in Czech Republic.
Thank you so much! Best ever steamed bun I've ever made. It's so soft and fluffy. Im out of milk but the bun still good
Mr Lim you are a magician not just a chef. Thank you so much for sharing your recipes. xx
I ate them a lot when I lived in Milan. Bought one or two when passing through the Chinese part of the city. Pretty cheap and also delicious
Just made this tonight!!! I only did half the recipe and resulted in 7 beautiful yummy buns ❤️ Thanks for this Chef Lim 😘
Hi Michael, thank you for your recipe. I failed so many time making pau. But your recipe works so well. I will treasure your recipe and share with my fellow friends. Thank you once again !!
Did your buns surface came out smooth, not wrinkly?
Thank you for making this video! I recently moved from Los Angeles to Michigan, and I really miss authentic Mexican and Chinese food so I decided to make it myself. I'm planning to make steamed red bean buns, and this was very helpful!
You should visit Detroit!
i made this yesterday and used this with the steam pork so it became steamed pork bun. Thank You.
I just made these, and they turned out spectacular, thank you. Just gave some to my grandma too!!
Ahh... chinese steamed buns. I remember going to chinese restaurants and ordering this back in the days. I always got the steamed buns with pork in it. Thank you for showing us how to make this, now i know how they made it(although you used high-tech products). Best of luck to you, Michael.
I think it really pissed me off when he put the dough on the table without flour and it didn’t stick. Perfect Recipe
When I made these buns today, I also thought the dough would stick to the counter top. But it didn’t. If you follow the recipe exactly as it is given, it won’t fail. I believe the 6 minutes of kneading with the dough hook in the mixer is what gives that elasticity to the dough causing it not to be sticky. Great recipe 👍🏾
It is actually the hydration of the dough as well as the kneading that keep the dough from sticking. This dough is 54-57% hydration, which is very low compares to most breads. Less water = less sticky, and subsequently easier to work. This is why I often recommend for beginners to try lower hydration breads first. This recipe is greatly for people new to baking.
Raven Poe as far as I know if the steamed buns have wrinkled appearance it because of over proofing.
Chase Gifford
💖💖💖 thank you for giving such sound advice. Dough is difficult for me, but I succeeded in making dough for Pierogi, so I’m a bit more confident in my abilities.
Veg oil
This recipe is just awesome! I followed the exact steps and I love it! Thank you!
I just say thank you.
Best recipe ever and it turned out and tasted amazing.
You’ve inspired me to try other recipes.
Mr Lim you are good.i like your recipe.its simple. thank you
I came here after I watched the movie Shaolin Soccer. In the movie, there was a kung fu girl who make steam buns, and it looked delicious, so I decided to make some.
A.H-Een that was a really good movie!
Same for me too😂
I came after Ano Hana for the same reason aha
@@mayasavoie-ohara6551 I came from the same show😂
hahaha I just watched that like 30 mins ago xD same reason I'm here!
Well done in silence. That’s what I enjoy. Actions speak louder than words!!!💕💕
I just did it and it turned out lovely. I wish I could send you the pics
Good job girl.
Can I use evaporated milk or milk powder ?thank you
@@angel27928 I've never tried it evaporated milk or milk powder . I don't think it would be a problem with milk powder when you mix it with water but I'm not sure what will happen if you use evaporated milk. Try it and let me know how it work.
@@MaurLawYnot thank you
This is a very simple easy to.follow recipe..Thank you for sharing it❤❤❤
кожен раз дивлюсь ваші відео з задоволенням. неймовірно талановитий шеф.всі рецепти торів 100%. успіхів вам
Thanks for the recipe. This is my go to recipe when I'm making steam pork buns for the family. Its so good!👍😊
Thanks Michael! This is by far the best dough for char sui bao I have tried (I've made bao four times with different recipes). Greetings from Denmark 🇩🇰
Thanks vou for the recipy. I tried today and it was perfect!! So fluffy! Thank u!!
CHEF LIM, YOUR A HIT ON THE TUBE!!!! SO PROUD OF YOU. IF YOU HAD A RESTAURANT IN DFW TEXAS, I WOULD BE THERE IN SECONDS SUPPORTING YOU WITH A LOAD OF FRIENDS AND FAMILY. THANK YOU.
-MATADDA
A breath of fresh air this guy is with his way of baking . I like watching your video coz I can concentrate on what you are doing , unlike other bakers their videos so noisy with them incessantly talking while cooking and those annoying background music. Yours is pleasant and relaxing and easy to understand...action speaks louder than words 👍👍.
i finally got the point why my steamed dough always turns into porridge instead of buns. thanks man!
gydyaka what were you doing wrong?
I attempted to make these since I have free time as a result of the COVID-19 quarantine, and it was great! Much easier than I expected. Tasted great.
Hey, i was wondering how many buns did you get out of one recipe? Due to COVID-19 my grandma couldnt leave the house, and she really wants to eat some bao 😂 so i'll be making this
@@nataschalachlan I think that if the dough rises properly you can make up to twenty small-medium buns.
I personally made them pretty big and the dough was enough for about 15.
@@giliyaarendofera3344 thank you! 😊
@@nataschalachlan No problem!
Your video was very easy to understand, thank you so much for sharing .
I want to make it with a filling of peanuts and sugar.
Laurentia Hatcher Go for it. Good luck!
Laurentia Hatcher may i know the measurement of the filling of peanut and sugar ? thanks for your respond.
Laurentia Hatcher m.l.s.kraal😍😙😙
CB Cordoviz😇cdn.emojier.net/emoji_sticker/emoji/16P1HDivF5tRU4cquo320.png
stkr.es/p7s/18gx
shishi Kraal Happy baking and have a wonderful day! 😀
I followed the recipe, exactly. Except I filled the buns with shredded BBQ chicken, before the second rise. And they came out lovely. They were fluffy, tender, and had a good flavor. My family went nuts over them. It yielded about 18 buns. 🥟
Can i have the recipe of your bbq chicken
This is a great recipe. With baking powder and oil in thus recipe, my buns came out fluffy and tender. I added some soaked oats, next time I will add more sugar for a sweeter bun. I've had trouble with other yeast only recipes not rising enough.
This is perfect, what I need for certain buns to be filled with fruits and Mascabone and Cream (smaler 30g olnly) - Thank You so much
Am I the only one who’s falling in love with his hands lmfao
Me too 😆
*Me too* )
i finally found you kira
@@ketsu9670 hehe L it’s not Kira it’s Light Yagami
😂 😂 😂 Me too!!
You have a great magical hands baking! I love your videos and recipes
This recipe came out beautifully for me! Thank you!
For anyone else making this, I did warm up the milk as if I were going to put the yeast directly in it. Not sure if that's necessary but it worked well either way.
Thank you very much for this recipe! My boss used to make us this bread, since I move out of thr state I was wondering how she made them. And now I know! Thanks a lot!
You are welcome. 😊
@@michaellim You should have an Instagram.
The way you move your hands are like dancing. magical hands ♥ The buns you make looks delicious . Thanks for sharing the recipes. I am going to move my hands like yours 😁😁😁
THIS WORKED SO WELL!! My buns were so fluffy and just perfectly smooth!! Thank you for the recipe 😸😸
Try using some filling for these - we have similar dish in Poland (and judging by other comments also Germany) and these go amazingly well with some sweet filling (just don't overdo it). My grandma's special was apples chopped into fine cubes then sugared and left to oxidize (browning) for few hours before shoving a bit into each bun. Goes also amazingly well with chicken or pork and gravy :)
@@Micromation SOUNDS YUMM!! Thanks for the suggestion ^•^
Hi, Michael! Thank you so much for teaching us how to make buns. Can I use All-Purpose Flour instead of Plain Flour? Any difference?
Plain Flour is all purpose flour.
Thank you.
My favorite snack❤
Thanks you so much for sharing with us🙏👍
It's after midnight in Krabi Thailand, after having eaten those buns in Bangkok and not being able to find them here, I look for a recipe to make them, when I'm back home in Hamburg Germany. Maybe I should sell them there. We don't have them anywhere!
Thank you for that video!
This recipe is perfect! Super easy and the buns turn out nice and soft. Thank you Michael!
That dough is perfection 😍
Really good! Fluffy and moist! Also works with soy milk (for lactose intolerance)
Im from Fiji and I followed your recipe. Simple and easy to follow and yummy. Thank u so much for sharing. 🙏🌹
Great recept, the buns are delicious. Thanks!
Agh duuude, they came out sooo good. I need to get my hands on one of the steamers
These look amazing... How long can they be stored in the fridge after being cooked?
2:03
*Tip:Careful while making,the Dough can be a little bit aggressive*
I made this today, it is not as beautiful as yours but enough to make me happy and it is good. Thank you 💙
Me too... The buns deflated... But remain soft.. The recipe is amazing
delicious recipe for steamed buns. I first saw these on man vs food and thought they looked tasty. many thanks for sharing.
I tried to make videos without any background 🎶 music but my child always making drama 🙃. I love ❤️ your video so natural
Resepi talam gandum
Omg... That's my problem too
Samoan pork buns
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Yes, back ground music is so distracting when you’re trying to follow the instructions. Especially if the person in the video is talking. It’s like when you get put on hold on the phone and they assume you want to listen to music - I wish there were an option to mute the music.
We made your dough recipe last night and it was absolutely amazing! Thanks for sharing 🤙
It's a really beautiful and bright video.It's really good. It's a fresh and cute video.Have a good weekend.Thank you
This is the first video I've watched on this channel, and now subscribed!! One of my new year resolutions is learning how to cook Chinese steamed dishes (with zero experience in cooking...)
Regardless of the face or whatnot, I'm just obesessed with those hands, it is just so amazing that it could perform perfection of his recipes.😍
In Poland we have the same recipe and also called the steamed buns xD amazing how our cuisines are similar
Aleksandra my mother used to make them - delicious!
We have this in Romania too.
I you think about it, there might be a slight chance that one specific italian bloke brought it with him, like the pizza, from China. If you don't know who I'm referring to I can tell that his name was Marco Polo...... :)
We call them Steam Noodle (Dampfnudel) in Germany :D
We have them in Botswana too, they are wildly popular, more like comfort food when paired with a good stew😊
we call it Bakpao in Indonesia n i love it :) thanks for the video i'll tray it.
Yeaahh my favourite!! We also have a lot in holland
Pao kak kalau bakpao itu pao isi babi
Hi, gave your recipe a go and it turned into steamed pork buns which turned out amazing and delicious💯😋😋
Thanks heaps
Maria from Australia 👍🏽👍🏽
Your videos and cooking methods are so relaxing 😊
No music, perfect. Regards from Australia
I really have to make these. I saved this video a while back but I was afraid to try them because I never used years before. But now I have perfected white yeast bread so I think it’s time for me to try this recipe.
Thanks for sharing
I just found your videos and you had me at '11 grams Yeast'; so many recipes refer to packets of yeast instead of grams 😅.
You have my subscription, can't wait to see your other videos.
مشهد تحضير الخبز ...يسرني جدا...سلمت يداك..شهية جدا.
😊😊😊
It says: the buns look great. I am glad to watch this. May your hands be blessed ( an Arab expression) very yummy. There translated!
My best chef شيفي المفضل👍🏻
Michael Lim.?
Beautiful Made Chinese Buns which almost look like those Eastern Orthodox Communion Bread called Prosphora.
they way he do his job is very clean and tidy...
I like how you gave instructions. Very slow and clear to follow. Thank you so much👍
what kind of flour do u use? is it a high or medium protein?
because in Indonesia, there's 3 kind of flour: high protein, medium & small.. for making a bread or donuts or pau, have to use a high protein that mix with a medium one, but the measurement of high is more than the medium
I am using all purpose flour. Around 10 and 11 percent protein.
I love the fact that your video tutorial is easy to follow. By any chance, you can able to teach us how to make Molten Lava Bun (流沙包)? 😁
I'm Adeline omg yes.
Lily Vuong o
Amazing, great job thank you so much!!
My first time tonight to watch your video, and I really love it! I also want to learn how to make this kind steamed buns for a long time. So happy to learn this tonight. Thank you very much 💝🙏
Straight to the point no drama, no showing of great video 2 tumbs up!