Hello! This video was in my recommendations and I absolutely loved it! I might even try making this! Also, will the insides be so runny all the time? When I ate this as a child, the insides weren't as runny and was actually sweet. Can I make it less runny?
Hello, the filling is a bit on the finicky side with the same measurements, it tend to be more runny during the hotter seasons. If you make it in the winter it will be less runny. If you want to make it more runny, just add more butter, butter is the key ingredient in the gooey ness. I think you’re looking for the classic custard bun, that one is not runny and it is sweet. I have that recipe as well, you can check it out.
I never tried baking before. Maybe try 320 Fahrenheit for 20 minutes or so? If you want to reheat, you will need to rebake or air fry it for it to have the lava effect
Hello..for te 1st dough, the recipe says 1kg of pastry flour...may i know how much will it be if its in gram? Does this mean 1kg pastry flour = 1 GRAM pastry flour? Thank you kindly for the help
The bun will still soften when you steam it, don’t put it into microwave, that will take all the moisture out if you accidentally nuke it. If you want the filling to be more lava like past the first day: add 10% more butter, remove 20% custard powder, add 20% more milk powder in terms of tweaking it
Hello, thank you so much for this recipe, it looks super good! Can I substitute pastry flour with something else? I also plan on using milk instead of milk powder as I don’t have it - hope it will turn out ok?
Hello, any low gluten type of flour will work well for this recipe. I believe using milk will make it more runny, I haven't tried it using milk instead. Let me know how it goes!
I wouldn’t recommend replacing milk powder with milk. Since milk is a liquid it will not thicken the filling that well, so that is why powder was used instead
I happen to buy Knorr salted egg powder and looking forward to make this, but I also don't have milk powder, so I wonder if my bun will look and taste as good as yours...
Hello, without the salted egg, it will not be the same. Both the texture and taste will be different. I’ve never tried it in powder form. Also, without the milk powder, it will not taste the same. Hope that helps
Hi Papa Fung! My filling is not runny at all. I already used 260g of butter and even added 4 tablespoon of milk. And decreased the amount of milk and custard powder. The consistency I get is similar to egg custard bun, not runny at all. Can you tell me what I’m doing wrong?
Hello, did you use butter or lard to make the egg custard? If you use that as the fat, it will harden when you place it in the fridge. If you use oil to replace it, that will not harden, and will fall apart. I hope that helps.
I never tried using coconut oil as substitute, but I think the coconut flavour will overtake and may taste a little odd with the filling. I think you’re better off using vegetable shortener or butter. If you use butter, the bun may have a slight yellowish tint to it. Either way, any substitute may not give the same result and same taste profile
Hello, the filling is finicky in terms of humidity and temperature of your room. You can try it with more butter for the filling part and it will be runny. I pinned a comment to the top giving you tip of how much more butter to add. I hope that helps.
Hello, I’ve never used those types of flour before, so I can’t really answer your ratio question. The reason for pastry flour is because it’s a low gluten flour. Just as long as it’s low gluten flour, it should be fine. I hope that helps
Hello uncle, can i use salted egg powder to make the filling? I think it needs more butter but im not sure, bcs I've tried it and the filling didnt melt. Please help uncle.
Hello, you can add more butter, that will make it melt. The filling is finicky in terms of humidity and room temperature. Don’t add powder since that will make it more dry. On the comments, I pinned a message of adding more unsalted butter for it to ooze out more. I hope this helps
Hello uncle ! Can the cheese powder be replaced with cheese slices? How many slices of cheese should i put in if it can Can this be used in moon cakes? thanks uncle ! 🙏
No problem. Unfortunately, there is no alternative for custard powder, since it makes the filling more fragrant and gives it a nice taste. This will not work for snow skin mooncake, since the filling requires steaming to melt the butter to give it that molten lava effect. I personally never tried it with traditional style mooncakes though, so I don’t know how it will turn out.
Hello, the filling is finicky in terms of humidity and temperature of your room. You can try it with more butter for the filling part and it will be runny. I hope that helps.
Hello, it will be still gooey for maybe the first week but the longer you put in the freezer the less gooey it is when you re steam them. The freezer takes the water out of food that’s in it. It is best if you put them in an air tight container first before placing it in a freezer. It’s always best to make the buns fresh and eat them right away
Hello, when you open the lid really quickly, the cold air from your room goes to the bao really fast. The drastic change in temperature is what makes it wrinkle and shrivel up. One way of fixing this is that after steaming. Turn off the heat but let the bao sit in the steamer for another 3 minutes. Then, slowly lift the lid up. I hope this helps
Can you let me know the proportions you used for the filling part, just curious how much you used. A lot of people had it ooze out that sent me photos of their results on Instagram.
To initially harden the yolk before mixing, you need to thoroughly rinse them and then steam them for around 10mins. After creating the filling mixture, you let them sit in the fridge for 30mins before you roll them into little balls. Hope that helps
Hello, the main dough wraps the oil dough (lard mix with pastry flour). This allows the bun to have more texture and the bun itself will be smoother when you incorporate the oil dough in there. Hope that helps
Sorry for the late reply, just saw this now. If the filling is not oozing as much, you can try adding more unsalted butter for the filling part. The filling is quite sensitive to humidity and room temperature, so it might vary a bit more for this recipe.
![[SUB] Steamed Custard Buns :: Soft & fluffy :: Easy Recipe](http://i.ytimg.com/vi/Ed_0pLggDvM/mqdefault.jpg)
** EDIT: For more molten gooeyness, up the unsalted butter to 180g for the filling **
**[致大家，如果要饀料更流沙可以將無鹽牛油的份量加至180g.]**
我用了180g的黄油但是根本没有流沙的效果，是哪里出了问题？
我感覺到馮爸爸的家人真幸福。日日都有美食。
有時候，他們都要哽我啲製作失敗嘅食品。死未。
I've been craving for this and now I can make one for myself.. cute animation too. Yummylicious 🤩
😊 thanks! Lmk how it goes 😋
Nice, I saw the fold and roll technique for individual dough pieces, but I didn't know there was oily dough incorporated at this stage. Nice trick!
Yass! Mama Fung made an appearance!
Wow I'd like to try these sir this is amazing and truly delicious good for family and friends
Try to make it !
Wow, it looks so delicious. Great recipe!
Thx!!!
wow I didn't know there's 2 flours to made, I appreciate liu sha bao more now, thank you!
The instructions are comprehensive & concise. Thanks for an awesome video. 犀利!
Thank you!!
More mama fung!
What a great recipe and video thank you so much
Thanks! ☺️
Great video and editing! Thanks for the video and effort, Fung Family!
Thanks for tuning in!
馮爸爸你好叻呀，家庭主婦學到好多野👍👍👍🙏
The music slaps
Very interesting video!! Thank you for the recipe 🤤✌️
Thanks for watching !
Thank you for a very clear recipe!!
Np!
Thank you mr fung
Thanks for tuning in!
Hello! This video was in my recommendations and I absolutely loved it! I might even try making this!
Also, will the insides be so runny all the time? When I ate this as a child, the insides weren't as runny and was actually sweet. Can I make it less runny?
Hello, the filling is a bit on the finicky side with the same measurements, it tend to be more runny during the hotter seasons. If you make it in the winter it will be less runny. If you want to make it more runny, just add more butter, butter is the key ingredient in the gooey ness.
I think you’re looking for the classic custard bun, that one is not runny and it is sweet. I have that recipe as well, you can check it out.
@@PapaFungsKitchen thank you so much, I was confused between this and the Lai Wong Pao!
you might be thinking of regular custard bun. That's more of the traditional dim sum dessert bao
That's dope, I can't hear from Strictly Dumpling. I thought it was raw egg, but now I see it's delicious cream steamed yolk
Thanks for tuning in! 😁
craving for this since i left sg
Now you can make it! You got this! 🙌
How about for baking instead of steaming? What steps would you recommend?
I never tried baking before. Maybe try 320 Fahrenheit for 20 minutes or so?
If you want to reheat, you will need to rebake or air fry it for it to have the lava effect
很好! 谢谢!
☺️
Can i request vegetable or meat fish vegetable and fruit to preserves or pickled smoke sundry airdry fermentation thanks
Hello, I’m not too good at fermenting things. I’m focusing on dim sum for now, maybe in the future. Thanks
@@PapaFungsKitchen ok thanks request for dim sum vegan and dim sum crab thanks again
Hello..for te 1st dough, the recipe says 1kg of pastry flour...may i know how much will it be if its in gram? Does this mean
1kg pastry flour = 1 GRAM pastry flour?
Thank you kindly for the help
Hello, no. 1kg = 1000g
Kilo = 1000
Great video and recipe, but background music is a bit too loud and distracting over PapaFung's voice
Noted, the newer videos have the background music quieter
I want to make this but our "salted eggs" doesnt look like this. If there is something like this i dont know what it is called
I don’t know if there’s another term for it. In Asian super markets, it’s called “salted eggs” or “salted duck eggs”
The filling is only watery once the buns first come our steamer but the next day the filling is no longer watery and soft, do u know why
The bun will still soften when you steam it, don’t put it into microwave, that will take all the moisture out if you accidentally nuke it.
If you want the filling to be more lava like past the first day: add 10% more butter, remove 20% custard powder, add 20% more milk powder in terms of tweaking it
Hello, thank you so much for this recipe, it looks super good! Can I substitute pastry flour with something else? I also plan on using milk instead of milk powder as I don’t have it - hope it will turn out ok?
Hello, any low gluten type of flour will work well for this recipe. I believe using milk will make it more runny, I haven't tried it using milk instead. Let me know how it goes!
正！
哇好正啊！饼面粉系唔系低筋面粉啊？
對，餅麵粉是低筋麵粉。
Is there anything you can make with the egg whites?
We cooked it and ate it with rice
the salted egg used in the filling is duck egg
Yup
希望無音乐
my sifu didnt do the "oil dough" tho.
what the actual benefit doing it ?
It will give it better texture. Also, smoother bao and the texture will have a slight layering effect
can i use vegetable shortening to replace lard ?
Someone tried that with success
Can I use real milk instead of milk powder?
How many real milk should I use?
I wouldn’t recommend replacing milk powder with milk. Since milk is a liquid it will not thicken the filling that well, so that is why powder was used instead
@@PapaFungsKitchen ok!
Thank you
师傅，可以教做广式生肉包吗？找遍全网都没人教的
我不知道你説的廣式生肉飽是什麼，可有圖片參考嗎？
@@PapaFungsKitchen 通常在广州的茶楼饮早茶时都有依个生肉包，喺包成柳叶型嘅，关键喺啲馅好好吃，喺广东人的口味
我以前是在香港做事，而且是很久以前了，所以我不知道現在廣州有甚麼好吃的，你可有具體的建議，如饀料有甚麼？味道又如何？
I happen to buy Knorr salted egg powder and looking forward to make this, but I also don't have milk powder, so I wonder if my bun will look and taste as good as yours...
Hello, without the salted egg, it will not be the same. Both the texture and taste will be different. I’ve never tried it in powder form.
Also, without the milk powder, it will not taste the same.
Hope that helps
@@PapaFungsKitchen thank you
The oil dough with the normal dough is to create a puffy pastry alike effect?
It gives it layers, so better texture for the bun and the top will be nice and smooth
Thanks for sharing your recipe. Can i Slip dough 2 If i'm vegetarian. Or any substitute for lard?
Yes, you skip the dough 2 (oil dough). The oil dough gives the bun more of a layered Texture
@@PapaFungsKitchen thank you for your time & reply 😉
Hi Papa Fung! My filling is not runny at all. I already used 260g of butter and even added 4 tablespoon of milk. And decreased the amount of milk and custard powder. The consistency I get is similar to egg custard bun, not runny at all. Can you tell me what I’m doing wrong?
Hello, I didn’t use milk in the filling part of the recipe. It worked without the milk.
@@PapaFungsKitchen it wasn’t runny before so I decided to add milk and consistency was the same.
Hi uncle, my egg custard is melt even I put in the fridge unlike urs.. would u mind to tell more..thanks
Hello, did you use butter or lard to make the egg custard? If you use that as the fat, it will harden when you place it in the fridge.
If you use oil to replace it, that will not harden, and will fall apart.
I hope that helps.
Papa Fung's Kitchen uncle, what kinda fat should i used. Thanks
Butter 🧈
can I freeze the uncooked "bao"???
No
great recipe! I would like to try this. What can I substitute for lard? is hard coconut oil ok?
I never tried using coconut oil as substitute, but I think the coconut flavour will overtake and may taste a little odd with the filling.
I think you’re better off using vegetable shortener or butter. If you use butter, the bun may have a slight yellowish tint to it. Either way, any substitute may not give the same result and same taste profile
Why my filling not melting once to eat??
Hello, the filling is finicky in terms of humidity and temperature of your room. You can try it with more butter for the filling part and it will be runny. I pinned a comment to the top giving you tip of how much more butter to add.
I hope that helps.
馮爸爸，師傅。请问你能够做到，叉烧飽又菘又軟，又爆的叉烧飽？请指教
我正在研究中，因為住宅的爐火唔夠力，正思考如何解決。
Hi , can I substitute pastry flour with mantao / pao flour? With same ratio?
Hello, I’ve never used those types of flour before, so I can’t really answer your ratio question. The reason for pastry flour is because it’s a low gluten flour. Just as long as it’s low gluten flour, it should be fine.
I hope that helps
Can I substitute lard with butter?
Hello, yes you can. The dough may not be as white and be slightly yellow because of the butter.
What kind of lard did you use for oil dough?
The lard I made myself by slowly rendering the fat from pork belly, letting it cook and the refrigerating it.
👍
which one is better; Pastry Flour or Hong Kong Flour?
I’ve personally never used Hong Kong flour before, but just as long as the gluten is around the 9-10% area, it should be fine. 😊
Hello uncle, can i use salted egg powder to make the filling? I think it needs more butter but im not sure, bcs I've tried it and the filling didnt melt. Please help uncle.
Hello, you can add more butter, that will make it melt. The filling is finicky in terms of humidity and room temperature.
Don’t add powder since that will make it more dry. On the comments, I pinned a message of adding more unsalted butter for it to ooze out more.
I hope this helps
@@PapaFungsKitchen thank you uncle, it works well, and the pao is really yummy
面团用到的糖太多了，如果减半会有影响吗？
影響不大，可以的。
沒有奶粉 有什么可以取代？
奶粉有效果的，不能取代。
請問師父流沙包蒸好後吃不完,隔日再蒸要蒸多少分钟才可保持流沙狀態, 如蒸太耐流沙餡是否會蒸熟了,不會有流沙狀態？
翻蒸五分鐘便可
蒸過時也㑹流沙
放,心。
Hello uncle ! Can the cheese powder be replaced with cheese slices?
How many slices of cheese should i put in if it can
Can this be used in moon cakes? thanks uncle ! 🙏
I think you posted on the wrong video? There’s no cheese in this recipe
sorry I read it wrong😧😧
Custard powder can it use other alternatives?
Is this filling suitable for mooncakes?
thanks 🙏🏻
No problem.
Unfortunately, there is no alternative for custard powder, since it makes the filling more fragrant and gives it a nice taste.
This will not work for snow skin mooncake, since the filling requires steaming to melt the butter to give it that molten lava effect.
I personally never tried it with traditional style mooncakes though, so I don’t know how it will turn out.
Thank you for your reply!!😋
Hi I made this recipe today, but my egg yolk is kinda cooked..not runny..may I know why is it?
Hello, the filling is finicky in terms of humidity and temperature of your room. You can try it with more butter for the filling part and it will be runny.
I hope that helps.
Hello, may I ask if i put in the freezer will it still be gooey if i steam it later. how long it last? Or better make these bun fresh?
Hello, it will be still gooey for maybe the first week but the longer you put in the freezer the less gooey it is when you re steam them. The freezer takes the water out of food that’s in it.
It is best if you put them in an air tight container first before placing it in a freezer.
It’s always best to make the buns fresh and eat them right away
Thank you for your reply, really appreciate👍
請問酥胆混入面糰有什麼作用？
捲入酥膽可使面皮光滑。更有一層層的做形。
can i put it in a bread?
I haven’t tried that before, not sure how it will bake.
Hi Papa Fung, can I make the bun first and store in freezer? And then steam it when I want to eat it? Thank you!
You can, but it won’t be as good since the freezer will take away some moisture and it won’t be runny anymore
你好，跟住做咗，點解酥皮冇粘埋一齊，是否要加多一點豬油，蒸完後又沒有好流心，求指教🙏
先多謝🙏支持，有可能油酥油比例唔夠，可以加些少看看，流心饀牛油多加二十%而吉士粉和奶粉減15%試試。
@@PapaFungsKitchen 多謝指教，祝你全家平安喜樂🌹
多謝🙏，也祝福你們一家都開心健康！
Hi Papa Fung. Can you tell me why the bun’s skin deflated and became wrinkly when I opened the lid after it finished steaming?
Hello, when you open the lid really quickly, the cold air from your room goes to the bao really fast. The drastic change in temperature is what makes it wrinkle and shrivel up.
One way of fixing this is that after steaming. Turn off the heat but let the bao sit in the steamer for another 3 minutes. Then, slowly lift the lid up.
I hope this helps
@@PapaFungsKitchen yes it worked! Thank you!
Happy it all worked out!
Papa fung i tried to make it, but the filling didn't melt properly ? What do you think i shoudl change ?
You will need more butter
@@PapaFungsKitchen i add extra already but the mix not runny and the butter taste so strong
Can you let me know the proportions you used for the filling part, just curious how much you used. A lot of people had it ooze out that sent me photos of their results on Instagram.
Hello Papa Fung|! Did you preserved the duck eggs yourself?
Nope, just got it from the grocery store
师傅我想问一下怎解会爆馅？
是否低爆，可能你掐唔實。
谢谢,下次再试下
แปลเป็นไทย
Can i use butter instead of lard for oil dough? Thanks Uncle :D
Hello, yes you can. The dough may have a yellowish colour to it instead of white because of the butter.
Wait, how did you get the yolk to harden?
To initially harden the yolk before mixing, you need to thoroughly rinse them and then steam them for around 10mins.
After creating the filling mixture, you let them sit in the fridge for 30mins before you roll them into little balls.
Hope that helps
😘👏👍👍🙏🏼🙏🏼🙏🏼
Hi ! Where can I look from the flour bag to find the % number? Please thanks 🙏
It’s usually labelled on the back of the product
What happens after the buns and filling are cooled? Will the filling still be runny? Or like custard?
Hey, once it’s cooled, the filling will not be runny, it will be similar to custard but with a different taste
😋❤❤❤❤❤🙏💌
😊😊☺️☺️☺️☺️☺️
what is the host sown with flour to curl the dough?
Hello, the main dough wraps the oil dough (lard mix with pastry flour). This allows the bun to have more texture and the bun itself will be smoother when you incorporate the oil dough in there. Hope that helps
@@PapaFungsKitchen thank you but why doesn't my filling melt?
Sorry for the late reply, just saw this now. If the filling is not oozing as much, you can try adding more unsalted butter for the filling part. The filling is quite sensitive to humidity and room temperature, so it might vary a bit more for this recipe.
Dear Papa, they look delicious, but it takes too long. Korean egg bread is faster.
I will try Korean egg bread, sounds delish