I just made it today, and, oh my God ...this recipe is really2 good, soooo soft and fluffy, i used cake flour instead of hongkong flour, but the result was wonderful❤❤

@ruyiasianrecipes

3 жыл бұрын

Oh thank you so much! Hmm... didn't realise cake flour with this method can make such soft and fluffy buns. Thanks so much for sharing! Will definitely experiment with it myself. 😁😊

您好 Ruyi, 今天我做了，真棒的包子皮，鬆软😋，我最终找对了老师和食谱，感谢您! 🙏过两天要试做肉包子，希望能成功。🤫

@ruyiasianrecipes

3 жыл бұрын

您好，很开兴你做的成功。希望肉包子也做的好吃 😊

Just made these and they came out perfectly! Thank you!

@ruyiasianrecipes

4 жыл бұрын

Hi I’m so happy that you tried my recipe! So glad it came out well! 😃

Thank you for putting US measurements! 🩷 This recipe looks flawless. I'm going to try this recipe ASAP.

@ruyiasianrecipes

2 ай бұрын

Hope it goes well!

I've made this today...and it turn out really well, even it was my 1st try ..thanks 4 the recipe.

@ruyiasianrecipes

4 жыл бұрын

Oh that’s so great!!! Thanks for trying my recipe! 🥰

@anesolgajo9373

4 жыл бұрын

@@ruyiasianrecipes hi....

@ruyiasianrecipes

4 жыл бұрын

@@anesolgajo9373 hi! 😊

@hiiiitsgen

4 жыл бұрын

I made these exactly as written except no Hong Kong flour so I used cake flour. The results were soft and fluffy, but they were dense and heavy. Is this because of the cake flour? Do you have a tip for why it’s coming out dense and not like a light and fluffy pillow?

Oh man you are amazing at that!! The way you work the dough is amazing!! I'm still new to all of this

@ruyiasianrecipes

3 жыл бұрын

Hi thank you very much ☺️

Looks very delicious!

@ruyiasianrecipes

4 жыл бұрын

Thank you very much 😊

MashAllah They look really yummy Definitely gonna try it

@ruyiasianrecipes

3 жыл бұрын

thank you very much! please do try!

Thank you!!look so yummy😋😋

@ruyiasianrecipes

3 жыл бұрын

Oh you’re welcome 😊 do try it when you’re free! Thank you very much for your lovely comment! 😍

Looks so yummy, will give this a try!

@ruyiasianrecipes

3 жыл бұрын

Thanks Eyleen ! Let me know how it goes ☺️

Man I had these at a restaurant and I HAVE to make them at home, they are so good!!

@ruyiasianrecipes

3 жыл бұрын

Thanks very much! Do try my recipe, it’s yummy 😋

Wowwww delicious food 🥘

@ruyiasianrecipes

3 жыл бұрын

Hi thank you very much 😊

Hello! Thankyou for the wonderful recipe! Just want to know if I can substitute AP flour to all the flours mentioned? Since HK/Wheat Flour is not available in my area... Thankyou so much in advance!

@ruyiasianrecipes

4 жыл бұрын

Hi there, if use AP flour the texture and the method is different. The best substitute is pau flour or there is another brand called red lotus flour. I am trying to come up with a custard bun recipe using cake flour and AP flour. Hopefully soon 😊. Sorry can’t help much at this moment

@ruyiasianrecipes

3 жыл бұрын

Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

Hi, thanks for your answer about the yeast! I made the buns and they came out really tasty! The bun was fluffy and smooth and the filling was very creamy and sweet. The different ingredients that i used were: - red Lotus flour (instead of Hong Kong flour) - cake flour low gluten (i assume you used regular cake flour) -4 egg yolks instead of 3 (my eggs were biological so the yolks were small) Something else that i did differently was that i kept adding flour while kneading the dough. For some reason it kept sticking after i added the oil. I should add that i used a tadd bit more oil by accident. So those were my adaptions. And the buns came out really well! Thank you for your amazing recepy!

@ruyiasianrecipes

4 жыл бұрын

Wow 🤩 that’s great ! You adapted my recipe and it turned out very well. As for the stickiness, it’s because the flour you use might not be able to absorb as much water. That’s also one of the reason I added wheat starch to increase the water amount in the recipe. All in all I’m so happy that you made it and it turned out great ! 👍 🥰

@yasminefliti6357

4 жыл бұрын

@@ruyiasianrecipes Thank you🌻😀

I made these and they were amazing!!! That’s with me improvising a little even. I used regular all purpose flour and corn starch instead of wheat starch. Turned out perfect. I will try it again with the proper ingredients but I’m super happy with how they turned out. I think the key is to really take a lot of time kneading the dough.

@ruyiasianrecipes

3 жыл бұрын

oh so great it turned out amazing! Yup definitely good combination all purpose flour and corn starch. You must be quite experienced in making baozi. Thanks for the kneading tip as well. Really appreciate that you share your lovely experience. Yes, do try with hong kong flour and wheat starch, definitely a very lovely texture. 😁😊😘

@merisa88

3 жыл бұрын

Ruyi Asian Recipes this was my first time ever making them 😅 your video was easy to follow.

@ruyiasianrecipes

3 жыл бұрын

Oh really? So glad that it turned out well. I have other baozi recipes. Do try it!

@donnysermons8777

3 жыл бұрын

I plan on doing the same! I looked online and read you should use half the amount of corn starch compared to wheat starch. Is that what you did or did you use the same amount? Thanks!

@merisa88

3 жыл бұрын

Danny Simmonds I used the same amount.

Just like the other comments. Made them successfully. Good recipe. Thanks for sharing.

@ruyiasianrecipes

3 жыл бұрын

Oh awesome! Thank very much for trying my recipe! I also have other chinese steamed bun recipes. Do check it out! 🥰😋

@suesun4587

3 жыл бұрын

Ruyi Asian Recipes yes will definitely try other recipe. By the way, I have tried many recipes on KZread but finally found yours and love it. Keep up your good work. Video clip is also nice

@ruyiasianrecipes

3 жыл бұрын

Oh I see. Really happy to help. And thank you very much for your kind words and support 🥰

I made these today and omg the buns were so fluffy and I finally managed to get them smooth on the top!! Thank you so much for the amazing recipe!

@ruyiasianrecipes

3 жыл бұрын

Awesome 😁 happy it went well. It’s not easy to get smooth steam buns. Bravo! Thanks for trying my recipe ☺️

@warriorinesnowdrop3979

3 жыл бұрын

@@ruyiasianrecipes it sure is not easy!!! I tried already 5 times before this. Would you consider uploading a recipe for Liu Sha Bao (Salted egg yolk custard lava buns)?

@ruyiasianrecipes

3 жыл бұрын

Hehe so much perseverance ☺️ ok will do liu sha bao is yummy 😋

@warriorinesnowdrop3979

3 жыл бұрын

@@ruyiasianrecipes I've honestly been trying liu sha bao these past 5 times and this time the buns are smooth after I used red bean as a filling and used your recipe. It's so hard to get the bun right and the filling to be liquid 😭 for liu sha bao!

@warriorinesnowdrop3979

3 жыл бұрын

@@ruyiasianrecipes thank you, couldn't have done it without you! Can't wait for it! 😁

Thank you! Love your recipe! I have tried many times. Before, i tried 1st proof 1 hour which the dough doubled in size. Then, 20 minutes rest after 20 minutes shaping the dough. I just want to know if i need to wait that long. Should i wait the dough doubled in size on the 1st proof?

@ruyiasianrecipes

2 жыл бұрын

Oh thanks you very much ! First time actually is to rest the dough (sorry my video wrote proof my mistake) so don’t need to double in size 15-20 min is fine. The second round have to make sure the dough is puffy and swelled up. If you use pao flour it will usually be about 1.5 times in size.

Thank you for your suggestions. I followed with 20 minutes rest and the buns come off soft, fluffy and smooth! The custard also taste very good. The sweetness is just right. You are great chef! I used instant yeast and I noticed that the instructions mentioned to use 50-55 celcius and let it rest for 10 minutes. Should I follow the instructions for the next batch so it'd shorten the time? I noticed if I wait for 20 minutes, there are more air bubble inside the dough so I have to knead longer. Also, another recipe called for cold water. What would be the difference using cold and warm water? Would cold water make the buns have too much air bubble?

@ruyiasianrecipes

2 жыл бұрын

Hi so happy it turned out well. Hmm...different flour brand might have different qualities so no harm trying reducing the resting time but based on my experience bao flour need at least 15 minutes rest, if not the next proof may take much longer. I usually use room temperature. If use cold water then the yeast take very long to activate but if use warm water the buns might have more air bubbles. Cheers! 😁

奶黄包做得真是好。👍

@ruyiasianrecipes

3 жыл бұрын

谢谢🙏试试吧！

I finally perfected it..yahhh!!! Thank you sooo much for your recipe. The family really enjoys it. I was wondering if I can make these the night before. If so how or when do I put it in the fridge? Thx!!! 😀

@ruyiasianrecipes

3 жыл бұрын

Yay 😁! Great that you perfected it and your family enjoys it! I usually make the custard the night before. For the dough, after the first knead, can place it in airtight container and place in the fridge overnight . Hope this helps 😊

@vipyoo6511

3 жыл бұрын

@@ruyiasianrecipes You're the best!!!! Thank you soooooo much!!!! I'll try it tonight and cut up the dough and steam it the next morning😀

@ruyiasianrecipes

3 жыл бұрын

Haha 😆 just trying to help! I won’t divide the dough though cos it might dry up. Place the whole dough in the fridge and divide the next day perhaps 😊

Thank you so much for this recipe! I’m so excited to make it! I just have one question, is proofing the dough basically just letting the dough rest there for a bit?

@ruyiasianrecipes

3 жыл бұрын

Hi thanks for wanting to try this recipe. The proofing time for Hong Kong flour is very short. About 15-20 minutes. Hope this answers your question!

@sharonlin1755

3 жыл бұрын

@@ruyiasianrecipes how long would it take if I used cake flour?

@ruyiasianrecipes

3 жыл бұрын

Hi for this recipe cake flour is not suitable. I will post another custard bun recipe using cake flour and plain flour. Hopefully soon. 😊

@sharonlin1755

3 жыл бұрын

@@ruyiasianrecipes ok thank you so much!

@ruyiasianrecipes

3 жыл бұрын

You’re welcome 😉

Hi I have a NEW Chinese Steamed Custard Bun recipe using Plain/All Purpose flour. Do check it out! Click here kzread.info/dash/bejne/nJajxNVqlNqZmZs.html Also, do let me know in the comments below any steam buns you would like me to share! 大家好，在下面的评论给我分享您喜欢的包子吧！我会努力去研究跟你们分享做的方法 😊

@PK-yn5cl

3 жыл бұрын

Thanks so much, I will check it out!

@ruyiasianrecipes

3 жыл бұрын

P K thanks very much 😊

Thank you for the recipe, tried this morning. This is the best bun I ever made, so soft and fluffy. I love the filling too. 😍😍

@ruyiasianrecipes

4 жыл бұрын

Wow 🤩 really honoured that you think it’s the best 😁！it’s my favourite custard bun recipe. Thank you very much for sharing your lovely experience. It means a lot to me 😘

@SanSanclp

4 жыл бұрын

You are welcome, I tried many recipes found on KZread, but I fall in love with your recipe. I ate many of the buns it's so yummy 😋 🤤😍

@SanSanclp

4 жыл бұрын

Wish I can share the photo of the bun with you 😊😁

@ruyiasianrecipes

4 жыл бұрын

yum...must be quite stuffed after that 😚😁

@ruyiasianrecipes

4 жыл бұрын

oh yes...would have loved to see those custard buns! can share on instagram next time @ruyiasianrecipes I have another mushroom char siu bao recipe you might like. It has no pork. More like vegan bao. See link kzread.info/dash/bejne/Y6qctKOun5aWqKw.html 😋😊

Hi Ruyi Thank you for the recipe, really nice, so soft and fluffy 👍. I want to ask, what different between Hongkong flour, all purpose flour and wheat starch ?

@soggynoodles2482

3 жыл бұрын

Well, HK Flour is highly bleached. ... Bleaching not only whitens the flour, it breaks down the gluten level further and makes the flour softer. HK Flour has about the same protein level as Pastry Flour, about 8-10%, whereas Cake Flour has a slightly lower protein level, about 6-8%. This is just what I found on safari!

@ruyiasianrecipes

3 жыл бұрын

Hi Lina, Hong Kong Flour is a special low gluten flour to make fine soft and fluffy pao like the Chinese Dim Sum restaurants. Although its low gluten, its not the same as cake flour. In Chinese its called “香港水仙面粉”. Directly translated it is Hong Flour Waterlily Flour. It makes the bun whiter and have a softer and delicate cake like texture. In the past all Hong Kong Flour is highly bleached. But the hong kong flour I'm using is unbleached. See link shopee.com.my/Prima-Hong-Kong-Flour-1kg-i.162911534.4231374018. You may be able to find it from Chinese/Asian Supermarkets or special bakery shops. Sometimes the packaging will state special flour for pao. The best substitute for HK flour is pau flour. Hope this helps! 😊

@ruyiasianrecipes

3 жыл бұрын

Hi so kind of you to help! Really appreciate it. Yes most hong kong flour is highly bleached. I managed to find one that is unbleached. See link shopee.com.my/Prima-Hong-Kong-Flour-1kg-i.162911534.4231374018. Thanks 😀

They look so good! Thank you for your recipe. Can i use all purpose Flour instead of Hồng Kông Flour ?

@ruyiasianrecipes

3 жыл бұрын

Hi there, unfortunately, all purpose flour is not suitable for this recipe. Hong Kong Flour is a special low gluten flour to make fine soft and fluffy pao like the Chinese Dim Sum restaurants. It makes the bun whiter and have a softer and delicate cake like texture. You may be able to find it from Chinese/Asian Supermarkets or special bakery shops. Sometimes the packaging will state special flour for pao. The best substitute for HK flour is pau flour. Hope this helps! 😊

@ngavu3928

3 жыл бұрын

Ruyi Asian Recipes thank you Ruyi for quick response I live in California I look into Asian market and I found Wheat flour made from Korea that have a picture of bao bun on it then I am just wondering does it work too? I wish you have a nice weekend and definitely will looking for the Hong Kong flour if I have a chance 🥰

@ruyiasianrecipes

3 жыл бұрын

Hi sorry for the late response. I didn't get any notification on your message. Love California! Yes, any wheat flour is fine. Hope you will be able to find Hong Kong flour. Sometimes they package differently. It'll probably state flour specially for making chinese buns. 😁 if I don’t reply your message do write a new comment as sometimes I don’t get notifications for replies within comments 🤨

@ruyiasianrecipes

3 жыл бұрын

Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

I just made them today and my family said it’s great and make it again. Thank you so much for the recipe!👍

@ruyiasianrecipes

4 жыл бұрын

That’s excellent! I’m so happy 😁 that your family really enjoyed it. And thanks so much for letting me know! 😘. Ps. My sister alway pesters me to make it !

I'm gonna cry, I've been looking for a recipe ever since I was a kid. I always searched "Hong Kong yellow bun" and something else like pineapple buns would come up. I remembered screaming "Laiy Wong Pao" every time we went out. Today I thought maybe search that, and VOILA this video came up!! I'm so happy omg I'm going to try making this just to satisfy my childlike hunger for this, thank you!!!

@whalienpippa

3 жыл бұрын

I just realised I over shared but is okay I'm too happy :')

@ruyiasianrecipes

3 жыл бұрын

@@whalienpippa haha 😆 I can totally understand how you feel! I also went though a lot of searches and experiment to finally get the custard bun texture that is similar to dim sum restaurant. But not to keep your expectations too high though. Hopefully it goes well ☺️

@whalienpippa

3 жыл бұрын

@@ruyiasianrecipes thank you so much!! 🥺

@ruyiasianrecipes

3 жыл бұрын

Welcome let me know if you have any other questions ☺️

@whalienpippa

3 жыл бұрын

@@ruyiasianrecipes absolutely!!

Hi, can I use AP flour for custard? Dough - HK flour & corn flour? Thanks

@ruyiasianrecipes

2 жыл бұрын

Hi yeah sure no problem 😉

What is HK flour and what is wheat starch? Can you suggest a substitute please, oh I miss this custard bao so much! Does it mean we don't hv to buy custard powder? Thank you, you're the best ❤️

@ruyiasianrecipes

2 жыл бұрын

Hello 👋 Hong Kong flour is a special flour to make steam buns. But you can substitute with Hong Kong flour. Wheat starch is also “tang Mien flour” should be able to find from supermarket. Yes no need custard powder for my recipe. Thank you for your support ☺️

We don't have Hong Kong bread flour, can I use all purpose?

@ruyiasianrecipes

Жыл бұрын

Hi if you want to use plain flour, please follow this custard bun recipe: kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

Hong Kong flour and Pau flour.. Are they the same?? I don't have Hong Kong flour at home but I do have a big pack ofbluekey pau flour.. Can I substitute with the pau flour?

@ruyiasianrecipes

2 жыл бұрын

Hi, hong kong flour texture is softer but can substitute with blue key pau flour.

Hey, how would I add flavors to the custard like peach, strawberry and other fruits without losing the thickness needed for it? I found a recipe for a really good thick lemon custard which uses lemon juice and shavings from the peel. But how would I do it for a fruit??!!

@ruyiasianrecipes

3 жыл бұрын

Hi I've not tried it before. You can place the fruit in a processor and blend it. Then put though a muslin cloth, cheese cloth or a sieve to extract the juice, then I guess you can follow the recipe you found to make the custard. Hope this helps 😁

Hi there, thanks for the recipe just wondering what is wheat Starch? Can I replace it with any other starch? eg: corn or tapioca starch?

@ruyiasianrecipes

4 жыл бұрын

Hi there, wheat starch is usually used to make dim sum dumplings. It helps soften the texture of the buns. If you don’t have, can replace the amount with the same amount of Hong Kong flour. ☺️

@anesolgajo9373

4 жыл бұрын

9

hi just asking whether the bun will taste yeasty? Because I tried making other buns from other recipe and it somehow tasted yeasty.if it does how can I not make the bun yeasty taste ?

@ruyiasianrecipes

3 жыл бұрын

Hi when you mention yeasty, do you mean sourish alcoholic taste? The buns for this recipe won’t taste that way because the proofing time is very short 😊 the dough for this recipe has a neutral slightly sweet taste. The custard is sweet and creamy. 😋

Some recipes for bao have wheat starch some don't, can you tell me what difference this makes? Is it softer or chewier or something? I know protein level makes it harder and chewier

@ruyiasianrecipes

3 жыл бұрын

Hi yes good observation! The bao with wheat starch has more delicate soft texture. Some I add in plain flour, those will have more springy texture. If you don’t add anything to the Hong Kong flour, it will have slightly chewy texture. Hope this answers your question.

Hi, if the room temperature is 21 celcius, how much time needed for 1st and 2nd proof?

@ruyiasianrecipes

2 жыл бұрын

Hi may I know what type of flour you are using thanks 😊

Hi. Can I substitute the egg yolks with salted egg yolks?

@ruyiasianrecipes

4 жыл бұрын

Hi, unfortunately no. Salted egg yolks are hard. So the method is different. If you want to make salted egg filling, suggest to see other recipes for the filling and you can use my dough recipe. Hope this helps 😊

Hi do I use warm water for the dough?

@ruyiasianrecipes

3 жыл бұрын

Hi use lukewarm water. I use filtered tap water at room temperature. My temperature here is 31 degrees Celsius. 😊

For the custard can I use all purpose flour instead of cake flour?

@ruyiasianrecipes

3 жыл бұрын

Hi I didn’t read your message correctly. Yes, you can use all purpose flour for the custard filling. Cheers ☺️

I am using bao flour. Thanks!

@ruyiasianrecipes

2 жыл бұрын

Oh ok for first round, can just let it rest 20 min. for the next proof maybe have to wait extra 10-15 min, wait until the dough looks puffy and swelled up. If you lift it up it will feel lighter. Hope it goes well 🥲

Can I use the same bao recipe for BBQ bao?

@ruyiasianrecipes

3 жыл бұрын

Yup sure, you can use the dough ingredients. as for the steps, slightly different. If you use this method, the filling will burst open. You can follow this recipe for the steps kzread.info/dash/bejne/ZmSHvNKumdG8gco.html

Hi! I was wondering, can I use a stand mixer or breadmaker to knead the dough? It was because my hands are quite sensitive to the flour. I hope you can answer my question. Thanks!!!

@ruyiasianrecipes

3 жыл бұрын

Alyaa Najwa I have not used stand mixer before but I believe you can use a stand mixer. Hope this helps 😊

@PS-notme.

3 жыл бұрын

@@ruyiasianrecipes thank you for answering my question 😊

@ruyiasianrecipes

3 жыл бұрын

@@PS-notme. no worries 😉 happy to help . Hope it turns out well 😊

What good timing, wei.. my leng lui lou poh went gila over these custard buns a few weeks ago comparing ones from this and that restaurant.. and now, you come out with the recipe!! 👍👍👍 1:59 --> Ahh... love the sight of perfectly formed dough!!

@ruyiasianrecipes

4 жыл бұрын

Hey try la! This recipe definitely very good! I also tried many times like more than 20 times before getting it right le😋

Can you use corn starch instead? Or is their any alternatives to wheat starch?

@ruyiasianrecipes

4 жыл бұрын

Hi you can swap the wheat starch to plain flour with the some changes to the recipe measurements such as the flour content and water content. You should be able to get nice bao texture as well. See changes to the recipe below if you have no wheat starch: 230 grams Hong Kong flour 香港水仙面粉 230克 30 grams plain flour 中筋面粉 30克 45 grams sugar 白糖 45克 4 grams baking powder 泡打粉 3 grams yeast 酵母粉 3克 1 gram salt 盐 1克 135 ml water 水 135毫升 15-20 ml vegetable oil 菜油 15毫升 Hope this helps!

Hello..excuse me.. what is hongkong flour? Can i subtitute with other flour? Or what is the same thing with hongkong flour? Thank you 🙏

@ruyiasianrecipes

3 жыл бұрын

Hi Hong Kong flour is a special flour to make Chinese steam buns . You can substitute with pao/baozi flour. Or sometimes the packaging will state flour for steam buns. Hope this helps. If you don’t have you can follow another recipe for steam custard buns 😁kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

Thank you for your recipe. Can I ask you two questions: what is the purpose of adding salt to the dough? and why did you add it at the last step after other ingredients were already dissolved? thank you

@ruyiasianrecipes

2 жыл бұрын

Hi the salt helps bring out the taste in the dough. And the dough for this recipe is slightly spongy. Now I simplify the steps for my steam bun recipes, I don’t add salt anymore. I add later as I didn’t want the salt to have effect on the yeast. You can probably add everything at the same time but I didn’t test it. Hope this helps.

@angelraphie

2 жыл бұрын

@@ruyiasianrecipes Thank you for your prompt reply.

@ruyiasianrecipes

2 жыл бұрын

No problem hope it goes well

for the vegetable oil, can I use olive oil or corn oil?

@ruyiasianrecipes

3 жыл бұрын

Corn oil ok but olive oil probably not cos it has green tint

Hello! Can I use all purpose flour instead of Hong Kong flour and Cake flour? Will that mess them up? I REALLY want to make them i am DREAMING of them! PLEASE answer 🥰 Thank you!

@ruyiasianrecipes

Жыл бұрын

Hi thanks so much for being so enthusiastic about my recipe! IF you want to use all purpose flour, do follow this recipe, link: kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

hello, i tried making this today, and after putting my custard filling in the fridge for 3 hours, it was still soft and i couldnt mould it )-; is it because i didnt heat it up enough before transferring it to the fridge? thank you for this recipe nevertheless!!!

@ruyiasianrecipes

3 жыл бұрын

Hi did you stir until it became like a paste ? Or maybe leave it in the fridge another hour or so. The custard is actually quite delicate. Can rub some oil on your hands when forming a ball. It will be easier. Thank you very much for trying my recipe 😊

Hi, i made this 2 days ago, the custard is perfect. I don't have wheat starch so i used 260g of flour instead of 60g of wheat starch an 200g of flour and i am not happy with the fluffiness. What does wheat starch for use for in this recipe?. Thanks

@ruyiasianrecipes

3 жыл бұрын

Hi thanks for trying my recipe! The wheat starch gives it a more delicate cake like texture. It’s usually quite easily available. Somehow Hong Kong flour and wheat starch works very well 😊. If you don’t have wheat starch, can use corn starch just add 10-20 ml water . Anything feel free to ask. 😁

@lilychau1671

3 жыл бұрын

@@ruyiasianrecipes Thanks for your prompt reply. I will try it next time.

@ruyiasianrecipes

3 жыл бұрын

No worries happy to help 😊

Hi please May i know what is hong kong flour i dont know how to make that ,can i substitute of all purpose flour .thanks

@ruyiasianrecipes

4 жыл бұрын

Hi, Hong Kong Flour is a special flour to make Chinese Steamed Buns. In Chinese its called “香港水仙面粉” 。 Directly translated it is Hong Flour Waterlily Flour. It makes the bun whiter and have a softer, cake like texture. You can substitute with all purpose flour but the texture will be more chewy and springy. Also, the fermentation and kneading time is longer. And after steaming for 10 minutes, off the fire and let it rest for another 5 minutes to avoid the bun from shrinking. Hope this helps!

@gracel174

4 жыл бұрын

Hi this might be a bit late, but in the video, hong kong flour was written as low gluten flour in chinese. You should be able to find it in most asian grocery shops! hope it helps :)

@Ari_C

4 жыл бұрын

@@gracel174 some places also call it cake flour

@ruyiasianrecipes

4 жыл бұрын

Hi just saw this comment. Sorry Grace, I wrote it wrongly. It’s actually 香港面粉。 thanks so much for trying to help.

@ruyiasianrecipes

3 жыл бұрын

Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

Would using condensed milk be good?

@ruyiasianrecipes

4 жыл бұрын

WongFeiHung1847 Hmm...never tried. Let me know if it’s good with condense milk. Would like to know too! 😀

Can i skip the yeast? or tell me a substitute for yeast

@ruyiasianrecipes

3 жыл бұрын

Hi unfortunately there is no substitute for yeast in this recipe

Hi, ruyi.. I very enjoy watching your channel. I did try a few your recipes and it all great.. Now trying your custard bun recipe. But why my dough is sticky? Any advice? Thanks

@ruyiasianrecipes

3 жыл бұрын

Oh thank you so much for trying my recipes 🥰 . As for this recipe, are you using Hong Kong flour? If you are and it’s still sticky after kneading for 10 minutes, just sprinkle a bit of flour and form into a ball shape. Let it proof after that. It should be fine

@veronicalo5424

3 жыл бұрын

@@ruyiasianrecipes yes I am using hongkong flour. Will try as per your advice. Thanks

@ruyiasianrecipes

3 жыл бұрын

Okies thanks 😊 hope it turns out well. Anything just give me a shout 😃

@veronicalo5424

3 жыл бұрын

@@ruyiasianrecipes hi, ruyi.. It turn out well but mine is little bit chewy. Overall it nice. Thanks for your recipe. Will try again next time. ☺

@ruyiasianrecipes

3 жыл бұрын

Happy that it turned out well. Hmm 🤔 wondering why it’s chewy. The wheat starch helps to soften the texture .

Can we use anything other than Hong Kong flour.

@ruyiasianrecipes

3 жыл бұрын

Hi I have another steam custard bun recipe that uses plain/all purpose flour. see link kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

Hi. What does the 1-1/2 cup flour measure mean? Is it one and a half cups of flour?

@ruyiasianrecipes

3 жыл бұрын

Yes it’s 1 and 1/2 cup . ☺️

@paulal.w5608

3 жыл бұрын

@@ruyiasianrecipes Tkanks🙌

@ruyiasianrecipes

3 жыл бұрын

@@paulal.w5608 welcome ☺️

Hi, um what are the measurements in cups? I'm so sad my kitchen scale broke recently so, help? 😭🙏

@ruyiasianrecipes

4 жыл бұрын

Sure no problem, I have not included in the description. Hope you enjoy it! 😁

hi! can i use dough recipe for steam pork buns?

@ruyiasianrecipes

4 жыл бұрын

yes, sure if you like the texture. You may want to try the dough for the mushroom char siu bao. I think it might be a better combination 😁😋 see link kzread.info/dash/bejne/Y6qctKOun5aWqKw.html

@christinaluy3622

4 жыл бұрын

thanks! will check that out 🙏

@ruyiasianrecipes

4 жыл бұрын

😊

Hii I have a question. I made de custard and cooked it following the steps but when I put in a bowl to freeze it it kinda separated from the butter so it is oily outside. Is that okey? Help please

@ruyiasianrecipes

4 жыл бұрын

You used salted butter? The butter tend to separate if it’s unsalted. Apologies if it was not clear in the instructions. But It’s ok if there is some layer of oil. Just that the custard will be more delicate to mound. Better to refrigerate and not freeze. If you put in freezer you have to put it back in the refrigerator level so it’s not frozen before moulding it. When you mound used some of the separated butter for each ball of custard. Hope this helps 🙂

@valentinaperez122

4 жыл бұрын

Ruyi Asian Recipes I did, and I refrigerated it. Thank you very much 🥰

@ruyiasianrecipes

4 жыл бұрын

Okies glad to help! ☺️

Can you use warm milk instead of water??

@ruyiasianrecipes

4 жыл бұрын

Hi not sure 🤔 I have not tried. But the texture is nice with water. Do try with water and see whether you like it . 😊

Hey, I followed the recipe to make the delicious buns and I have no regrets at all, it really exceeded my expectations👍. Although I don't understand why the dough were more yellow than white ... However, for me you have a 💯. Regards👋

@ruyiasianrecipes

3 жыл бұрын

Yay 😀 thanks for trying ! At least my effort was worth it 😉 if the flour is unbleached it’s more yellow. Also you can cut down slightly on the baking powder to 1/4 teaspoon, it will be less yellow. Hope this helps ☺️

@paulal.w5608

3 жыл бұрын

@@ruyiasianrecipes I used wheat flour even though it is white in color, could it be because of that?. But Thanks for your recommendation, I will try for the next😉

@ruyiasianrecipes

3 жыл бұрын

@@paulal.w5608 oh ok 👌 yup Hong Kong flour is a special flour and it’s whiter. So if you use all purpose or plain flour it’ll be more yellow ☺️

I would love to try rice flour instead because I love it chewy!

@ruyiasianrecipes

3 жыл бұрын

Oh have not tried with rice flour. Let me know how it goes! Cheers 😊

Can you add salt to unsalted butter to have salted butter? If so, how much salt would that be?

@ruyiasianrecipes

2 жыл бұрын

Hmm I’m not sure cos I didn’t try but you can try .

Can I use AP Korean flour instead of cake and Hong Kong flour? Also olive oil instead of vegetable oil and what can substitute wheat starch, tapioca starch or flour?

@ruyiasianrecipes

3 жыл бұрын

Yup sure. If you use AP flour, don’t have to do first proof of 15 mins. Just rest 5 min. Also after steaming for 10 mins off the stove and wait 5 minutes before opening the cover. Can use Olive oil but will make it have some yellow colour. Can use corn starch to substitute wheat starch. Hope this helps ☺️

@ruyiasianrecipes

3 жыл бұрын

Hi if you want to use AP flour, can follow this recipe kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

@emitty5469

3 жыл бұрын

@@ruyiasianrecipes Thank you :D

@ruyiasianrecipes

3 жыл бұрын

👌

Hello. Can i use this pao recipe to make chinese hamburger pao bun? 😄

@ruyiasianrecipes

2 жыл бұрын

Yes sure ☺️

@jessicakumaladewi8937

2 жыл бұрын

@@ruyiasianrecipes thank you so much ❤️

@ruyiasianrecipes

2 жыл бұрын

@@jessicakumaladewi8937 happy to help, hope it goes well 😁😊

Instead of wheat starch can you use tapioca flour?

@ruyiasianrecipes

3 жыл бұрын

Hi have not tested with tapioca flour. Can substitute with cornstarch if have. Texture will be different but nice and soft as well. But need to increase the water content more to about 145-150 ml because the cornstarch need more moisture. If you can get wheat starch, definitely recommend that. I believe its also called tang mien flour. Hope this helps. 😊

It says to use wheat starch for the bun... Would it be okay to substitute it with another form of starch? (e.g., potato starch)

@ruyiasianrecipes

3 жыл бұрын

Hi yes you can use corn starch ☺️

@jjinddoong

3 жыл бұрын

@@ruyiasianrecipes Thank u for the reply! 😊

@ruyiasianrecipes

3 жыл бұрын

Happy to help ☺️ hope it goes well

I really want to try but i don't have Hong Kong flour. Can you tell me what is it and what I can use instead if I don't have Hong Kong flour, please?

@ruyiasianrecipes

2 жыл бұрын

Hi Hong Kong flour is a special flour to make steam buns, can be substituted with baozi/pau flour. If you can't find, can follow this new recipe, use plain/all purpose flour see link kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

@chayadathong5762

2 жыл бұрын

@@ruyiasianrecipes Oh, appreciated that. I'll try

@ruyiasianrecipes

2 жыл бұрын

@@chayadathong5762 ok 👌 thanks

oh wow they're not lying for saying this recipe is good. I just made it yesterday and I can say it's legit delicious especially the custard, it doesn't taste too sweet like others' recipes and I like the creamy taste of it. For the bun, it's soft and tastes good but you need to steam it first otherwise it would felt quite hard after it cools down. Should I add some bread improver to make it softer more longer? If so how much should I put it for this recipe?

@ruyiasianrecipes

3 жыл бұрын

Hi there thanks so much for trying my recipe. And really appreciate all your lovely comments. Have not tried with bread improver though. Steam buns become dense when left at room temperature. We usually steam it before eating it.

@hammerfall6666

3 жыл бұрын

@@ruyiasianrecipes i wonder what's the shops secret to make the bun still fluffy even I put it outside for two days tho.

@ruyiasianrecipes

3 жыл бұрын

Oh I see. There is bao softener and whitening. But I don’t use it for my own consumption. 😅

@hammerfall6666

3 жыл бұрын

@@ruyiasianrecipes what it is called actually? Can't find it using bao softener on shopee.

@ruyiasianrecipes

3 жыл бұрын

Sorry I might have recalled wrongly there is definitely a bao whitener. I’ll let you know when I come across bao softener in the bakery supply shop

I’m almost done making them!! So excited ❤️✨

@ruyiasianrecipes

3 жыл бұрын

I’m in a different time zone 😊 hope it turned out well 😁

May I use my kitchen aid to knead the dough or does this have to be done by hand? Thank you! I will try these buns again today 😂

@ruyiasianrecipes

3 жыл бұрын

Hi I usually use my hand to knead. So I’m not sure how it will turn out using kitchen aid. 😊

@vipyoo6511

3 жыл бұрын

Ruyi Asian Recipes Thank you so much! I finally did it. It was delicious 😋 the kids loved them!

@ruyiasianrecipes

3 жыл бұрын

Vip Yoo it’s great that you tried it again! Happy that your kids loved it too 🥰😋. Will try to come up with more pao recipes

Where can I find Hong Kong flour?

@ruyiasianrecipes

3 жыл бұрын

Hi can try bakery supply shop, Chinese supermarket or online. If you can’t find Hong Kong flour, can use other flours with the packaging stating flour for making Chinese steam buns. If not, I have another recipe using plain flour 😊 Do check it out

Hi! What other type of flour I can use instead of Hong Kong flour. I can’t fi d any at the grocery store near by. If so, I only need to add more water or less anything? Please help.

@ruyiasianrecipes

4 жыл бұрын

Can you find pau flour? It’s the closest substitute. Will be coming out with a custard bao using cake flour. So stay tuned! 😊

@imwil2675

4 жыл бұрын

Ruyi Asian Recipes hi! Thank you. I just tried to find on Amazon and Ebay. They sell 2.2lbs $42. I don’t think I can afford that. Thanks. 🥺😭

@ruyiasianrecipes

4 жыл бұрын

Wow 😳 didn’t know it’s so expensive. It’s only USD$2 here. Will try to come out with the custard bao using cake flour soon. 😊

@ruyiasianrecipes

3 жыл бұрын

Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

@imwil2675

3 жыл бұрын

Ruyi Asian Recipes thank you

I also looked at your soft cotton bao recipe and was wondering why the recipe and method is different if it doesn’t have filling? Are the breads not supposed to be the same whether it has filling or not?

@ruyiasianrecipes

4 жыл бұрын

Hi there, great question! It's not necessary to be different. It really depends on which texture you like. Also, I try to combine the most suitable bao texture with the different filling or without filling. The other consideration is also the easy handling of the recipe when making different shapes of the bun. Like the mushroom char siu bao, I have a different bao recipe to match the filling to get the best combination 😁 See link kzread.info/dash/bejne/Y6qctKOun5aWqKw.html As for the method, its different because the flour combination is different. Also, if the shape of the bun is different, the method changes as well. If you like the texture of the custard bun to make the bao buns, you can use that as well. Just follow the method for custard bun up till the first proofing. Then you can follow the bao bun method after that. Hope this helps! 😊

@hiiiitsgen

4 жыл бұрын

Ruyi Asian Recipes that helps more than you know. Thank you!!!

@ruyiasianrecipes

4 жыл бұрын

Happy to help ! 😊

Can I use milk instead of water?

@ruyiasianrecipes

2 жыл бұрын

Hi sorry didn’t try with milk

Hi Ruyi can I use mixer machine to knead?

@ruyiasianrecipes

2 жыл бұрын

Hi yes sure lowest speed number 1, place all the ingredients into the mixer lowest speed for 10 minutes, then just use your hand to give it a knead a few seconds so that all mixed well.

@im_ming2435

2 жыл бұрын

Thanks will try tomorrow

@ruyiasianrecipes

2 жыл бұрын

@@im_ming2435 ok thanks, add in the oil together with the other ingredients also at the beginning and mix together

@im_ming2435

2 жыл бұрын

@@ruyiasianrecipes Made it, sucess except wrapping skill 😀 thanks Ruyi

@ruyiasianrecipes

2 жыл бұрын

Oh goodie!!! Happy it went well. Yeah wrapping need practice. Me too when I started took me some time to wrap nicely ☺️

I made this yesterday evening, I love the bao texture so much, the custard cream is yummy but I reduced the sugar to 50g , the only problem is I couldnt make it into balls only managed to get thick paste, so I just scoup wt spoon, I dont mind as long as I got a good recipe.May I know how to thicken it ?Thanks, my first try and turned out well. Is this dough also suitable for other filling like char siew

@ruyiasianrecipes

4 жыл бұрын

Hi there so glad you liked it! Yes, I really love these custard buns too. Its one of my favourites. The cake flour is supposed to thicken it and the butter will help smoothen the texture so that its easy to form into a round shape. A few tips to help: (1) Oil your hands when you are shaping the filling (2) refrigerate the filling longer (3) lastly, if it is still not helping, increase the butter slightly and the cake flour. (remember to use salted butter) Hope this helps! 😁 Oh and yes you can use this dough for char siew filling.

@paulal.w5608

3 жыл бұрын

Could you tell me how many tablespoon or teaspoon is 50g?

@ruyiasianrecipes

3 жыл бұрын

For the sugar? 1 tablespoon sugar is about 12.5 grams so 50 grams about 4 tablespoon sugar

@paulal.w5608

3 жыл бұрын

@@ruyiasianrecipes could you pass me the measurements in spoon?

@ruyiasianrecipes

3 жыл бұрын

@@paulal.w5608 for the custard filling ?

Made this today and it tasted great! But my pau kept on tearing at the top or making a hole and my filling keeps coming out. What can i do about it?

@ruyiasianrecipes

4 жыл бұрын

Oh I see. No worries (edited my previous answer) 😓when you use the rolling pin to flatten into a disk, don't flatten it too much. The size of the disk about the size of your palm. approx 7-8 cm diameter. If its too thin, then the filling will tend to leak out. Also, the other thing is to make sure the middle of the dough is thick and the sides are thin. The thick part of the dough help protect the top part of the bao from cracking open. Hope this helps. Let me know if you have any other problems. 😊 thanks for trying my recipe!

Hi, can I use this dough for pork bun?

@ruyiasianrecipes

3 жыл бұрын

Ivy Leow yes sure 😊

@ivyleow1919

3 жыл бұрын

Ruyi Asian Recipes okay, can’t wait to try it out 😁 thanks ya!

@ruyiasianrecipes

3 жыл бұрын

Hope it goes well 😊

Do I have to cool the milk and butter before putting the egg?

@ruyiasianrecipes

3 жыл бұрын

You mean after heating it up? Nope, don’t need to after heating up the milk and butter just slowly pour in the milk into the egg mixture and mix while pouring it in ☺️

@kittenmaster2.046

3 жыл бұрын

@@ruyiasianrecipes I just made it and OMG!! It is amazing. 😍 thank you for sharing! I went with the all purpose flour and subtract two tablespoon add two table spoon of cornstarch recommendation on one of your comments. Worked good. Sorry didn’t realize I was on my daughters accounts. Oops.

@ruyiasianrecipes

3 жыл бұрын

Oh that’s great! Happy that you like it very much ☺️ I didn’t know it’s your daughters account no worries. Do try my other steam bun recipes when you have time 😁 thanks for commenting it means a lot to me 🥰

Oh my, love it! But can I omit the baking powder?

@ruyiasianrecipes

3 жыл бұрын

Yup you can 😁

@chinesebi

3 жыл бұрын

@@ruyiasianrecipes thank you😁

@ruyiasianrecipes

3 жыл бұрын

No worries you’re welcome 😊

@chinesebi

3 жыл бұрын

@@ruyiasianrecipes Good afternoon, I already made the custard, now is in my freezer. I use cake flour 200g and 60g of Corn starch, and the rest then I used 150 ml water. Kneaded then add oil then kneaded It came out soooo sticky... is it normal? what can I do that make it not sticky? Thanks Sorry to bother you~~~~ :(

@ruyiasianrecipes

3 жыл бұрын

Hi hopefully can catch up in time. Actually cake flour is not the ideal substitute for Hong Kong flour. The texture is not the same. It’s super sticky. Suggest to add 15-20 grams of plain flour or all purpose flour. Need to proof longer though for first proof about 40-45 mins. And second proof is also longer. You will notice that it feels light and fluffy. The end result will be different but the best solution I can think of so far 😔

Am I putting the custard straight into the fridge or waiting for it to cool first ?

@ruyiasianrecipes

4 жыл бұрын

Yes you can put straight into the fridge if you want it quick if not you can let it cool down first ☺️

@sapphirepayne2138

4 жыл бұрын

@@ruyiasianrecipes thank you 😘

@ruyiasianrecipes

4 жыл бұрын

You’re welcome 😉

请问毫升和ml是 一样的吗

@ruyiasianrecipes

3 жыл бұрын

是的

what is the alternative for the Hong Flour or wheat starch?

@ruyiasianrecipes

3 жыл бұрын

adam kiefer Hi, best substitute is bao flour or any packaging that states flour to make Chinese steam buns. As for wheat starch you can substitute with cornstarch. If you use cornstarch, need to add 15-20 ml water cos it needs more moisture. Hope this helps! But best if you can get Hong Kong Flour, the texture is more delicate 😊

@adamkiefer1038

3 жыл бұрын

@@ruyiasianrecipes thank you !!

@ruyiasianrecipes

3 жыл бұрын

You’re welcome 😊

@ruyiasianrecipes

3 жыл бұрын

Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

Can i skip wheat flour?

@ruyiasianrecipes

3 жыл бұрын

Hi it’s actually wheat starch or sometimes known as tang mien. It’s quite easily available. If you skip it the texture won’t be as nice 😊

Can I use regular flour for the custard?

@ruyiasianrecipes

3 жыл бұрын

Yes sure do 😊 thanks for wanting to try my recipe 😁

@biggypiggy4338

3 жыл бұрын

Ruyi Asian Recipes thank you for making these videos and responding!!!😁😁

@ruyiasianrecipes

3 жыл бұрын

Cynthia Zhang oh you’re welcome 😊

Can I use cake flour in place of HK flour?

@ruyiasianrecipes

3 жыл бұрын

Hi, sorry cake flour is not suitable for this recipe. Can try to substitute with bao flour or any packaging that states flour specially for making chinese steam buns 😊

@chillicrab1449

3 жыл бұрын

Ruyi Asian Recipes alrighty! Noted and thanks!

@ruyiasianrecipes

3 жыл бұрын

You’re welcome 😉

Hi do I use bleached or unbleached flour?

@ruyiasianrecipes

4 ай бұрын

I used unbleached you can use both

@hittman42081

4 ай бұрын

Ok thank you one more question.. can I use rice flour for this recipe?

@hittman42081

4 ай бұрын

@@ruyiasianrecipes ?

@ruyiasianrecipes

4 ай бұрын

Oh missed your second question. Can’t use rice flour

Hi, can I use icing sugar instead of 白糖?

@ruyiasianrecipes

3 жыл бұрын

Yes icing sugar can 糖粉

@marianlieuw7679

3 жыл бұрын

@@ruyiasianrecipes Thank you :D

@ruyiasianrecipes

3 жыл бұрын

@@marianlieuw7679 welcome ☺️

We don't have Hong Kong 🇭🇰 flour, what's flour we can do?

@ruyiasianrecipes

3 жыл бұрын

Hi will be coming out with new steam custard bun recipe this week. For the new recipe, don’t need to use Hong Kong flour. Stay tuned 😊

@ruyiasianrecipes

3 жыл бұрын

Hi I just came out with the steam custard bun recipe using plain flour/all purpose flour 😁See link kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

Does it have to be Hong Kong flour? What’s the difference between that and regular white flour?

@ruyiasianrecipes

3 жыл бұрын

Hi there, all purpose flour will produce buns that are chewy, springy and less delicate texture. Also, the process is not the same so it is not suitable for this recipe. Hong Kong Flour is a special low gluten flour to make fine soft and fluffy baozi like the Chinese Dim Sum restaurants. It makes the bun whiter and have a softer delicate texture. You may be able to find it from Chinese/Asian Supermarkets or special bakery shops. Sometimes the packaging will state special flour for pao. The best substitute for Hong Kong flour is pau flour. Hope you can find it 😊

@josielanetan6270

3 жыл бұрын

Can i use a cake flour instead of hongkong flour ..theres no hongkong flour in my place..

@ruyiasianrecipes

3 жыл бұрын

Hi unfortunately cake flour is not suitable. Can substitute with pao flour. Sometimes the packaging will state flour specially for making chinese buns 😊

@ruyiasianrecipes

3 жыл бұрын

Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link kzread.info/dash/bejne/nJajxNVqlNqZmZs.html

@merisa88

3 жыл бұрын

Ruyi Asian Recipes awesome I will check it out!! Thank you!! 🙏

If i use Milk is that ok

@ruyiasianrecipes

3 жыл бұрын

Adinda Ceria Hi I don’t remember trying with milk. But the dough is very soft with water. Hope you can try it! 😊

I have everything but I don't have salted butter. Can I juz add a little salt to it? Im making the bun today. By the way is there any difference between WHEAT STARCH and WHEAT FLOUR? Im confused. Thank you in advance.

@ruyiasianrecipes

3 жыл бұрын

Yup I think should be fine 😊 theoretically should work the same I believe 😁

@sygduh7

3 жыл бұрын

@@ruyiasianrecipes Thank you 😍

@ruyiasianrecipes

3 жыл бұрын

@@sygduh7 just saw your last question . Yes there is difference. Wheat starch is a byproduct of wheat. There is no gluten content in it based on my research. So it makes the bun less chewy and softer. 😊 hope it goes well

@sygduh7

3 жыл бұрын

@@ruyiasianrecipes Oh. Thank you. Appreciate your reply.

@ruyiasianrecipes

3 жыл бұрын

No worries 😉 you’re welcome 😊

Good day and Hi Is this procedure or the ingdients the same in preparing steamed bun?? Im still not satisfied with my steamed bun...i used cake flour coz someone told me..cake flour is much better than all purpose flour when i used it..coz i tried all purpose flour too...problem is that the dough become hard when it is expose to air.... Sorry...im still learning..and i wont stop until i find the correct flour for steamed bun..

@ruyiasianrecipes

4 жыл бұрын

Hi Catherine, I have another video on steam buns...see link kzread.info/dash/bejne/p4J6tK6wlaTAic4.html

@ruyiasianrecipes

4 жыл бұрын

Hi steam buns actually harden when it is cold or even at room temperature. Normally keep it in airtight container in the fridge or freezer. When you want to eat it, have to steam the buns again and enjoy it warm. Yes it is confusing. Not the same as bake bread.

Hongkong flour....can i use cake flour or all purpose flour instead of hongkong flour

@ruyiasianrecipes

4 жыл бұрын

Yes you can but the texture will be different if you use cake flour or all purpose flour. Also the process is slightly different. Best if you can find pau flour as a closer substitute . I’m trying to come out with another custard bun recipe with cake flour and all purpose flour. Hopefully soon! ☺️

@catherinecalalay7575

4 жыл бұрын

@@ruyiasianrecipes thank you ...and im also looking for wheat flour.... I will forwand to your next video

@ruyiasianrecipes

4 жыл бұрын

Okies will try my best ☺️

@catherinecalalay7575

4 жыл бұрын

Sorry..not wheat flour...wheat starch

@ruyiasianrecipes

4 жыл бұрын

Catherine Calalay haha 😆 ok yeah was abit confused but I thought it might be just typo

Can wheat starch be substituted with cornstarch?

@ruyiasianrecipes

3 жыл бұрын

Kristine Dofeliz yup sure but need to increase water by 10-20 ml cos the cornstarch needs more moisture 😊

@hammerfall6666

3 жыл бұрын

@@ruyiasianrecipes when you said 10-20 ml, how do I know that I'm adding the right amount of water? Is it when the dough stop being sticky or dry?

@ruyiasianrecipes

3 жыл бұрын

Yup when it’s not dry. Every flour has different moisture absorption rate. So as long as it’s not sticky or dry.

What is the function of wheat starch in this steam bun recipe?

@ruyiasianrecipes

4 жыл бұрын

Hi Hadayat, the Wheat Starch is the key to getting the soft and cake like texture in this recipe. Without the wheat starch, the bun will have a chewy bread like texture. Basically the wheat starch weakens the gluten structures further so that it will not have a chewy texture. Hope this explains your question. Let me know if you have any other questions.

@albert77wijaya

4 жыл бұрын

Thank you very much for your explanation,👍

@najatulnadiahamid2514

4 жыл бұрын

Is wheat starch same as wheat flour?

@sapphireblue4031

4 жыл бұрын

@@najatulnadiahamid2514 No, wheat starch is only from the starchy part, flour is from the rest of the wheat grain.

I can’t stomach butter; is it possible to replace butter with cooking oil for the custard?

@ruyiasianrecipes

2 жыл бұрын

Hi Patricia, butter is semi solid at room temperature so it helps hold the shape of the custard. If you want to use vegetable oil, I think you can but you might need to add more flour to the mixture so that the custard holds its shape.

@patricialow824

2 жыл бұрын

@@ruyiasianrecipes Noted, thank you.

@ruyiasianrecipes

2 жыл бұрын

Hope it goes well ☺️

Can we make custard filling with custard powder??

@ruyiasianrecipes

3 жыл бұрын

Yup sure there are some recipes that use custard powder in their recipe. In this recipe I use the egg yolks instead. Definitely need more work ☺️

@googleacount5647

3 жыл бұрын

@@ruyiasianrecipes Thank you☺☺

@ruyiasianrecipes

3 жыл бұрын

Welcome ☺️