I love all your videos esp chinese steamed buns! thanks for sharing the kaya filling, i made few times but the texture is quite watery and impossible to wrap inside. I am going to try your recipe, look super good! keep up the good work
Thank you very much yah 😁 yes Kaya usually not easy to wrap. Do try my recipe. It’s easy to wrap but make sure you cook the Kaya until you get the thick gooey consistency. Thank for your support
Wanted to make custard bun but my family vote for kaya bun instead,it turn out so 👍 My family like the bun to be abit chewy and soft so I added some plain flour,it turn out super nice❤️ This recipe is definitely a keeper🙋
I have duck eggs ( laying season yeah!) si I am planning to make these along with the custard buns. However I am wondering if you have any Idea on how to use/recycle the ducki egg whites? I hate throwing food away ☹️
Hi there, May I check with you, I noticed yr custard bun recipe, the wheat starch u used 60g , for this recipe it’s only half the amt , May I check which recipe do you personally prefer? And by adding more wheat starch, what’s the difference it will yield ? Thank you in advance
Hi there yes good observation. The wheat starch makes it more fine texture but when the bun is left at room temperature, the bun will be left soft compared with the bun with less wheat starch. Also for the custard bun recipe I used I “unbleached” Hong Kong flour. So I added more wheat starch to make the texture more fine. If you use the “bleached” flour like Prima “Fairy” Hong Kong flour then you only need 35 grams wheat starch. Hope this helps. If you need to clarify anything else let me know ☺️
@@ruyiasianrecipes I also like this kind of material utensil... But very expensive..... For you is ok....because you used it often. Worth the money...👍🤗
Sorry for the late response. I’ve not tried with existing kaya paste, usually it’s more runny. If the consistency is thick you can follow the method. If is is quite runny, you can thicken it by adding cornstarch or tapioca starch . Dilute the cornstarch in some water then add to the kaya paste. Cook on the stove until the paste thickens.
@@ruyiasianrecipes great ! Will try this soon 😍 i've tried your mantou recipe that day it turn out really good 😍 thank you for sharing the recipe and very detailed tutorials 🤩
Hi, thanks so much for sharing the recipe. Quick question: why do we have to separate the coconut milk cooking step? I wonder if we can mix coconut milk directly into the eggs and then cook them at once to avoid possible errors in cooking the yolks. Many thanks in advance!
Hello 👋 happy you like it ☺️ if add the eggs straight into the coconut milk and cook together have to use very low heat or double boil to avoid the eggs from cooking and become not smooth. If you pour the semi hot coconut milk into the eggs it’s like tempering effect when you pour back into the pot the eggs won’t clump up and the kaya will be smooth hope this helps explain ☺️
Hi Hong Kong flour is a special flour to make Chinese steam buns. If you can’t find it, can substitute with pao/baozi flour or sometimes the packaging will state flour to make steam buns ☺️
I love it, love it! Thank you so much! 👍💕
Hello 👋 thanks again ☺️
So nicely made...so talented
Hello thank you so much for your compliments! ❤❤❤
I love all your videos esp chinese steamed buns! thanks for sharing the kaya filling, i made few times but the texture is quite watery and impossible to wrap inside. I am going to try your recipe, look super good! keep up the good work
Thank you very much yah 😁 yes Kaya usually not easy to wrap. Do try my recipe. It’s easy to wrap but make sure you cook the Kaya until you get the thick gooey consistency. Thank for your support
@@ruyiasianrecipes yep sure, i will definitely try it out and let you know how it goes!! thank you... enjoy all your videos!
Okies 👌 again thanks for your support much appreciated
Oh I use salted butter wasn’t clear in the video
Great bao video, informative as always! Keep up the great work 😃 definitely want to try this recipe
Do you use salted or unsalted butter?
Hi hi thank you very much for your support ☺️ . I used salted butter. Forgot to write . Thanks for asking 😊
感恩 Ruyi 🙏❤️👍
谢谢☺️
Wanted to make custard bun but my family vote for kaya bun instead,it turn out so 👍 My family like the bun to be abit chewy and soft so I added some plain flour,it turn out super nice❤️ This recipe is definitely a keeper🙋
Hello 👋 thanks so much really happy your family likes it very much .
I have duck eggs ( laying season yeah!) si I am planning to make these along with the custard buns. However I am wondering if you have any Idea on how to use/recycle the ducki egg whites? I hate throwing food away ☹️
Yay 😁! Sounds great. I’ve not tried with duck eggs. Hopefully it turns out great too. I’m not sure what to do with the egg whites though 😅
Hello thanks for sharing. I was wondering if there are any other substitutes for the wheat starch other than the corn starch?
Thanks
Oh can try tapioca starch. I didn’t try with this recipe but can try ☺️
Hi there, May I check with you, I noticed yr custard bun recipe, the wheat starch u used 60g , for this recipe it’s only half the amt , May I check which recipe do you personally prefer? And by adding more wheat starch, what’s the difference it will yield ? Thank you in advance
Hi there yes good observation. The wheat starch makes it more fine texture but when the bun is left at room temperature, the bun will be left soft compared with the bun with less wheat starch. Also for the custard bun recipe I used I “unbleached” Hong Kong flour. So I added more wheat starch to make the texture more fine. If you use the “bleached” flour like Prima “Fairy” Hong Kong flour then you only need 35 grams wheat starch. Hope this helps. If you need to clarify anything else let me know ☺️
@@ruyiasianrecipes Thk u so much for taking time to reply ,I will try it later using the lesser wheat starch ❤️
Happy to help ☺️ hope it goes well
Hi Ruyi
Can you tell me what's the diameter of your wooden bowl and depth? Thanks
Hi there it’s 30 cm diameter and depth 10 cam
@@ruyiasianrecipes .... ..thanks.
Wow...👍😋
Nice wooden bowl that you had....
Hi there ! Yeah I like this bowl. Took me awhile to buy it 😅
@@ruyiasianrecipes I also like this kind of material utensil...
But very expensive.....
For you is ok....because you used it often. Worth the money...👍🤗
Ya expensive that’s why was thinking for quite some time before getting it 😁
@@ruyiasianrecipes 🤭😜👍
@@arnicelye6531 🥰
Is it possible to use stand mixer instead..?
I tried with stand mixer but the buns not that soft. Maybe my stand mixer not good. Definitely can try.
老师，非常感谢您的视频。请问老师，如果500g的包粉要放多少g的澄粉。
你好， 香港水仙面粉500克， 澄粉 85克 糖粉 110克 泡打粉3/4茶匙 速溶酵母 1+3/4茶匙 水 295毫升 菜油 50毫升
Hi there. If I don’t have Hong Kong flour, can I use All-Purpose Flour (APF)? If yes, how much APF and how much wheat starch?
Hi if you use all purpose flour, please follow the dough recipe here in the link ruclips.net/video/jbobs1dw3i8/видео.html
Hi, as I have kaya paste on hand, what should I do to make it suitable for this bun filling? Thank you.
Sorry for the late response. I’ve not tried with existing kaya paste, usually it’s more runny. If the consistency is thick you can follow the method. If is is quite runny, you can thicken it by adding cornstarch or tapioca starch . Dilute the cornstarch in some water then add to the kaya paste. Cook on the stove until the paste thickens.
@@ruyiasianrecipes Thank you, I use it directly and it's quite good!
That’s great! So glad it went well thanks for trying
Please make a video for peanut steam bun, tq
Ok will try my best
Hi
What is the purpose of the wheat starch?
Thanks.
Hi it’s helps make the bun have more fine texture
@@ruyiasianrecipes Thanks
@@Wingburner happy to help ☺️
Hi. Thank you for sharing. Most the bao recipes used wheat starch. Wondering whether I could replace the wheat starch with corn starch?
yup sure 😊
@@ruyiasianrecipes thanks so much :) helps a lot
No problem hope it goes well ☺️
Hai me again 😂 for the dough can i use castor sugar instead of icing sugar? If can, same amount as icing sugar or lesser ?
Oh hi 👋 yes you can but icing sugar makes it softer cos it has some cornstarch in it. If you use castor sugar, can use same amount or less.
@@ruyiasianrecipes i see.. alright thanks for the info 👍
你好 你做的包好吸引，可惜在運作做包過程，睇唔清楚 中文字體，希望將文字改寫清楚一點好嗎？謝謝你🙏🏼
Can replace 35gm wheat starch to Hong Kong pau flour.
Hi can replace with corn starch
❤
☺️
hi, what is the purpose of the baking powder? can i skip it ?
Hi it will make it fluffy, without baking powder it will be more dense
@@ruyiasianrecipes thank you for answering, btw really enjoy your video ^^
No problem happy you like my video
Lovely smooth buns! Btw, what’s the diameter of your bamboo steamer?
Thank you very much ☺️ oh 30 cm diameter
hi, can i use all purpose flour ?
Hi there, if you want to use all purpose flour, can use this dough recipe ruclips.net/video/jbobs1dw3i8/видео.html
@@ruyiasianrecipes ok tq
☺️
Is it using large eggs ?
Hi large egg is fine ☺️
@@ruyiasianrecipes ohh okayy.. can i use bao flour instead of hong kong flour ? 😅
Yup sure ☺️
@@ruyiasianrecipes great ! Will try this soon 😍 i've tried your mantou recipe that day it turn out really good 😍 thank you for sharing the recipe and very detailed tutorials 🤩
Oh really thanks for trying !!! Yes do try this I like it too ☺️ . Hope it turns out well too
Hi, thanks so much for sharing the recipe. Quick question: why do we have to separate the coconut milk cooking step? I wonder if we can mix coconut milk directly into the eggs and then cook them at once to avoid possible errors in cooking the yolks. Many thanks in advance!
Hello 👋 happy you like it ☺️ if add the eggs straight into the coconut milk and cook together have to use very low heat or double boil to avoid the eggs from cooking and become not smooth. If you pour the semi hot coconut milk into the eggs it’s like tempering effect when you pour back into the pot the eggs won’t clump up and the kaya will be smooth hope this helps explain ☺️
👍👍👍👍👊
Thank you dear 😘
👍👍👍
Thank you very much ☺️
What is Hong Kong flour?
Hi Hong Kong flour is a special flour to make Chinese steam buns. If you can’t find it, can substitute with pao/baozi flour or sometimes the packaging will state flour to make steam buns ☺️
Clips of the ingredients just disappears too fast!!!!
Oh apologies will take note next time. I listed the ingredients in the description