Пікірлер

• 
  @traveltalk562310 күн бұрын

  Easy to follow recipe. But hard to get the right consistency. First try, the bun turned out too hard. 2nd attempt the dough too wet. After streaming, the shape was a little off.. Your bun skin looked so smooth. Mine was rough looking. Not sure why.

• 
  @AlejandrinaLopezMarfil16 күн бұрын

  Thanks for the recipe ❤

• 
  @teretongoy668817 күн бұрын

  Thanks very helpful

• 
  @samanthatan531323 күн бұрын

  can use airfryer? temp?

• 
  @SankarshanaАй бұрын

  🤮

• 
  @WF777.Ай бұрын

  Beautiful soup!!! Had this as a youngster while growing up until granddad died.

• 
  @kamrankiАй бұрын

  Hello, I just want to add that tangzhong works only really with high hydration doughs (around 75% or more minimum) and your dough seems to be around 64%. In this situation, tangzhong won't have much effect on the final bread. There are some videos on KZread that explain why tangzhong doesn't work with low hydration doughs. To make use of tanzhong properly, try to increase liquid in your dough or try a recipe with very high hydration. I usually do mine with 89% hydration and that results in a very cloud like structure, even if you use strong whole wheat flour. Hope this helps. Happy baking!

• 
  @suciwulandari66402 ай бұрын

  Hi... What is size ur mold?

• 
  @WhatToCookToday2 ай бұрын

  It's 6 inch mold

• 
  @suciwulandari66402 ай бұрын

  Thank you, sis...❤️

• 
  @danalaniz73142 ай бұрын

  Very nice recipe and video. Thank you for taking the time and effort to show us this recipe especially the different shaping methods.

• 
  @robinbarauskas79632 ай бұрын

  I bought some from my Asian market but will make this recipe

• 
  @WhatToCookToday2 ай бұрын

  Hope you enjoy

• 
  @ahilaganesh17262 ай бұрын

  Wonderful recipe Thank you today I made this recipe my cake went flat it never comes like yours what mistake I made pls help me

• 
  @WhatToCookToday2 ай бұрын

  Hi, I would recommend checking to make sure your baking powder is still fresh and also you want to steam over high heat.

• 
  @MarkSmith-js2pu2 ай бұрын

  Your notes at the end answered my questions! Thank you

• 
  @mashaelsaqer11212 ай бұрын

  What is the difference between the two rice flours??? Can i use one of them

• 
  @xindungrenla2 ай бұрын

  There are many fake gluten free steamed buns on KZread and this is the real one. I made it and succeeded at the first time. I tried so many fake recipes, even try them several times to modify them. But none of them works.

• 
  @WhatToCookToday2 ай бұрын

  I'm glad the recipe worked out for you!

• 
  @cindeewindy2 ай бұрын

  Thank you for this video!!

• 
  @TwoPartyIllusion3 ай бұрын

  Great I can't wait to try this! I have all the ingredients and a big bag of glutinous rice❤thank you!! From boston

• 
  @susanlu29803 ай бұрын

  😊

• 
  @lifeisbeautiful_nz3 ай бұрын

  Love canele'

• 
  @bristolkitty773 ай бұрын

  Gratitude 🙏 ✨️ doesn't get easier than this! ..and almond flour is so affordable!

• 
  @JJ-gm4ck4 ай бұрын

  Love it! looks tasty..will try on the weekend. Thank you Marv.

• 
  @WhatToCookToday4 ай бұрын

  Hope you enjoy 😉

• 
  @user-uc7ff2eg9t4 ай бұрын

  What’s the ratio?????

• 
  @JJ-gm4ck4 ай бұрын

  turned out GREAT! - thank you!!

• 
  @dzikdziki29835 ай бұрын

  Ginger? Interesting

• 
  @jjj888ism5 ай бұрын

  you should make your video friendly. I need to click many buttons to find out how much flour and water and salt. You should show recipe on the screen.

• 
  @jakikedawen5 ай бұрын

  Thanks a lit for this recioe, I made this 3 times already, and will still maje more until I finish my 3kg of stone milled wholemeal flour. I will definitely keep this recipe.

• 
  @WhatToCookToday5 ай бұрын

  I'm happy you enjoy the recipe :)

• 
  @fristaaryani5 ай бұрын

  delicious ❤

• 
  @qhudsia5 ай бұрын

  Amazing, thank you! Are you able to freeze these before final proofing btw?

• 
  @WhatToCookToday5 ай бұрын

  Sorry for the late reply! I won't recommend freezing before final proofing. You can, however, freeze the cooked buns after they have cooled down completely and reheat whenever you want to eat them.

• 
  @leo_sticks6 ай бұрын

  Great video

• 
  @user-rm3iy6ih5k6 ай бұрын

  I love thai red jasmine rice ❤

• 
  @goodgreener8907 ай бұрын

  As a ginger lover, I like ‘Ginger Candy’ will be more spicy than sweet (sugar) that’s really could taste the ginger favour. Same idea as when I taste ‘Ginger Ale’ for each country’s product, I would like to pick having much more ginger favour rather than sweet Lol

• 
  @WhatToCookToday7 ай бұрын

  Me too! I really like the spicy taste of ginger! it's very warming!

• 
  @christinaezzla79097 ай бұрын

  I will try this recipe today thank you so much😊

• 
  @Chris-zj1zt7 ай бұрын

  P R O M O S M 😔

• 
  @mariakern67937 ай бұрын

  thank you for sharing -

• 
  @tracylin45618 ай бұрын

  It best for woman for better skin and anti age dish

• 
  @emkoh27469 ай бұрын

  👏👏👍👍非常感谢分享！🙏🍜😋

• 
  @Daffyduckieable9 ай бұрын

  Def need to try this. Bread is too expensive these days

• 
  @chewkarin828510 ай бұрын

  thanks for sharing! am going to try this next! 👍

• 
  @pinkeangst10 ай бұрын

  How to you determine is a tea leaf is good quality when shopping for them?

• 
  @pinkeangst10 ай бұрын

  Why can’t you cook it with the sugar in the instant pot?

• 
  @WhatToCookToday10 ай бұрын

  because the cooking liquid is drained off after cooking

• 
  @jellybean677811 ай бұрын

  Looks so lovely. Thank you. I will try to make this soon!

• 
  @WhatToCookToday11 ай бұрын

  Hope you enjoy ❤

• 
  @Junglecat7411 ай бұрын

  No, texture will different , not transplant

• 
  @tinaboyles375211 ай бұрын

  I may be missing it, but is there a recipe for this post?

• 
  @lovephotoandvideo11 ай бұрын

  Can I use rice flour instead of Tapioca flour ? Xie Xie ni

• 
  @spaaggetii11 ай бұрын

  Wait Glutious Rice flour ? 0:43 Does this contain gluten??

• 
  @rizalizacabanding989111 ай бұрын

  What's the exact measurements?

• 
  @bassamal-kaaki325311 ай бұрын

  This is exactly what I was looking for :)

• 
  @Maya-yp2eyАй бұрын

  Same

• 
  @xrispi Жыл бұрын

  how did you add gel food color without seizing the chocolate?

• 
  @WhatToCookToday Жыл бұрын

  If you can, use oil-based gel food coloring to avoid seizing and use high quality white chocolate bar (instead of chocolate chips) helps too. I have used regular gel food coloring before, but you have work quick and not to add too much to avoid seizing

• 
  @mogu9keu Жыл бұрын

  Wow, I've missed this dish! Thank you for sharing recipes that are easy to replicate from home and overseas :)

• 
  @roysreceptive Жыл бұрын

  *Possible Correction -* In the description it says 25g all-purpose flour whereas in the video, you added tapioca starch. Also since it is a “mochi donut,” can you use glutinous rice flour instead of tapioca starch and get the same result?

• 
  @WhatToCookToday Жыл бұрын

  Hi, the 25 gr all-purpose flour was added after melting butter. Then the tapioca starch is added after. I haven't tried replacing with glutinous rice flour, so I can't tell you for sure, it should yield chewy result too, but from what I've experienced making other type of baked mochi products, somehow tapioca starch give chewier result, but please feel free to experiment and see how you like it.

• 
  @emkoh2746 Жыл бұрын

  非常感谢您分享🙏🙏🙏🌻👍👍