Thank you Katherine, just found you and your recipes are easy to follow and really good, without too much explanation and surplus information. Char siu bao are my all time favourite and cooked them many times using different recipes so will try your version. Thanks again and congratulations on excellent presentation and easy to follow description....
Love Katherine’s recipes , simple and yummy. She is very clever to improvise eg the making of Teo chew chai-kueh skin. Perfect 👌. Only the older generation Ah Sim make beautiful chai-kueh skin , it is an art. Thank you Katherine.
Two days ago I decided to attempt learning to do steamed buns. First attempt fail as buns were hard. Today my 2nd attempt and I decided to try out your recipe. I just took the buns out of my steamer. Successful. Thank you so much for sharing your recipe. I like your recipes. I found success in your spiral curry puff recipe too which 2x I failed with other recipes.
My dough after adding the lard was still kinda wet but I brought it to proof..hopefully turns out ok. Perhaps I should have added more flour to knead before proofing.
I would like to serve for breakfast & would like to prepare it the night before - at which step can I get it ready and put them in the fridge/freezer ???
Notice how Kat slowly opens the lid to let the hot steam escape , this would mitigate the “ shrinking pao skin “ problem . I watch another video , the sifu closed the lid again to rest for a few minutes before dishing out the pao. I am a beginner too☺️
u leave the baos in the steamer for another 15mins or so to rest after switching off the fire. Do not open immediately otherwise the suddenly cold air will cause the baos to shrink
@@layteh608 thank you so much. I used to do my pau with red bean since i m a vegeterian. I ran out of red bean I will do this method when i have the red bean. Thank you so much again.
![[Sub] Steamed Pork Bun Recipe(Baozi)](/img/1.gif)
Looks so soft, fluffy and delicious steamed buns. Thank you for sharing
Thank you Katherine, just found you and your recipes are easy to follow and really good, without too much explanation and surplus information. Char siu bao are my all time favourite and cooked them many times using different recipes so will try your version. Thanks again and congratulations on excellent presentation and easy to follow description....
You are so welcome!
哇 肉包 谢谢老师无私的分享🤍 可以学学如何包肉包了 谢谢老师细心的拍视频 ❤️ 老师包的肉包好美呀~
I just try, very nice, tqvm for sharing recepi
Thank you Madam Kwa for sharing. Im hungry..
Oh gosh looks like my grandmother's pau!!! Thank you for sharing, gonna try it soon.
This recipe inspire me much about how to make a yummy 💖bun, thanks for sharing🌹
Love Katherine’s recipes , simple and yummy. She is very clever to improvise eg the making of Teo chew chai-kueh skin. Perfect 👌. Only the older generation Ah Sim make beautiful chai-kueh skin , it is an art. Thank you Katherine.
L
L
Q
我第一次做成功了，非常柔软好吃，谢谢老师的视频教学💖
Two days ago I decided to attempt learning to do steamed buns. First attempt fail as buns were hard. Today my 2nd attempt and I decided to try out your recipe. I just took the buns out of my steamer. Successful. Thank you so much for sharing your recipe. I like your recipes. I found success in your spiral curry puff recipe too which 2x I failed with other recipes.
Great job!
@@KathrineKwa
Thank you Kathrine Kwa .
Thank you for the pork buns recipe in English and Chinese. I been looking for a another channel o RUclips.
Love it! Thanks!
always got time to see pork buns or dim sum vids :)
i love the buns and more with pork
簡，昜明，每次跟你學都不失手，謝謝分享哦！
It is yummy and delicious. Thanks for sharing..🤗🙏
很漂亮的蚝油肉包！
谢谢老师的无私分享！
👍
Dumplings are delicious, thanks for sharing like
1like yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘❤️👍
My dough after adding the lard was still kinda wet but I brought it to proof..hopefully turns out ok. Perhaps I should have added more flour to knead before proofing.
Delicious...
Could you show me a picture of the flour you use?
Hardly wait to make your recipe 😋
Thank you for sharing.👍👍👍🌹❤️
👍 喜欢你的食谱
Thanks😋
How long to knead in the machine? Can I add hard boiled egg?
老师，为什么有些包子需要放白油，有些不用？白油的功劳是增加面包的口感或是包子的颜色？谢谢老师🙏🏻
Did you stack your steamer and steam it at the same time
thanks so much for the recipe madam kathrina kwa,very lovely buns
I would like to serve for breakfast & would like to prepare it the night before - at which step can I get it ready and put them in the fridge/freezer ???
Hope to hear from Katherine too... Tq for asking 😊
Depends on your luck whether she wants to answer you or not. I have been asking so many times still no answer yet.Wish you all the best
Hello...looks so yummy😜👍
My steamer can only take 6 pcs to steam. Is it ok to leave the balance for the next round.
Thank you madame kwa.👍👍👍
Dear Katherine. Thank you so much. I tried many times my pau always shrinks when i open the lid.
Notice how Kat slowly opens the lid to let the hot steam escape , this would mitigate the “ shrinking pao skin “ problem . I watch another video , the sifu closed the lid again to rest for a few minutes before dishing out the pao. I am a beginner too☺️
u leave the baos in the steamer for another 15mins or so to rest after switching off the fire. Do not open immediately otherwise the suddenly cold air will cause the baos to shrink
SimplyMe Thank you
@@layteh608 thank you so much. I used to do my pau with red bean since i m a vegeterian. I ran out of red bean I will do this method when i have the red bean. Thank you so much again.
芝麻要預先炒香嗎？ 覺得這个包子会超好吃
非常喜欢你太棒：）
Very delicious, Thanks for sharing 👍
Wow
Hi, Could I just Put Pork As My Filling?
很美的包👍👍
老师昨天我式做了包子，很好吃，可是隔天包子皮，有点儿硬。。为什么外面卖的包子隔夜还是很软呢？
thank you for sharing friend, looks delicious. yummy
请问老师，叉烧包影片的方法和这个直接法做出来的包子会有不同吗？哪个方法比较暄软不干？
Thanks for sharing, done mine very yummy.
Hi, can I frozen my ready made bun after fermentation without steaming for later consumption ?
You only can frozen after steam them, that’s my opinion
❤❤❤
老师可以问一下你是用什么牌子的mixer吗？
看着很好吃哦， 又漂亮！ 谢谢！ 一定要试试！ 👍💪
老师我想问问为什么我用香港包粉弄出来的包子很粘，也不能发，您可以教教我吗？
请问面粉团做好后需要发酵多少个小时呢？
IS THE WATER COLD OR LUKEWARM TO 105 DEGREES?
Yummy
Katherine, could you share with me the brand of this wok please?
t.finonline.shop/174Kec
早餐吃点心，少不了美味可口的包子。
好吃
请问这个蒸笼多大？
Can I use all purpose flour?
👍🏻👌🏻👌🏻👌🏻
No salt in the filling?
👍👍
How long it take until double size?Thanks
About 50 minutes, also depends on the weather
Is this what the Chinese restaurants call char siew pau?
Yes
Chicken and beef buns too please Chef 🙆🏻♀️🙆🏻♀️🙏🏻🙏🏻🤓🤓
Like 50 👍💐💐💐💐💐👌
Hi Katherine, May I have question. Can I substitute lard with butter ?.Thank you.
Corn oil or vegetable oil
@@KathrineKwa Thank you for fast response.
Do we need ro knead until window pane?
Just knead the dough become smooth
Hi Kathrine. Thanks for sharing. Can replace the lard with shortening or butter?
Shortening
Can i just use rice bran oil instead of shortening or lard?
😇❤👍
👍👍👍🥀🌺🥀🌺🌺🥀🌺🌺🥀🌺🌺🥀
老师‘如果没有豬’以什么油耒代替
白油或玉米油
Boleh ganti ayam atau daging x?
Boleh
👍👍👍👍👍💐👏👏👏
Like!
En español??
哪里买到这锅头？
t.finonline.shop/174Kec
@@KathrineKwa 非常感谢您的回复，这真的是很好的锅头，马上买了
没有猪油可以换成什么油？
白油，玉米油
@@KathrineKwa 谢谢老师
ของฟรีไม่มีในยูทูป
老师，可以知道您的蒸笼和那个蒸锅分别是几大吗？谢谢
锅是16寸，蒸笼14寸半
@@KathrineKwa 谢谢老师
li ke
Why is my pau not white?
請問老師如果不用豬油可以用奇他油嗎！
可以用玉米油
How Long to knead dough?
Just knead the dough become smooth
非常喜欢你太棒：）