Basic Steamed Buns / Newly Improved Recipe
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- čas přidán 21. 02. 2018
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Basic Steamed Buns / Newly Improved Recipe
Ingredients:
225 gr. Plain Flour / All purpose Flour
75 gr. Wheat Flour ( Chinese wheat flour, around 0,2 to 0,4 protein content)
4 gr. Instant Yeast
30 gr. Fine Sugar
10 gr. Vegetable Oil
160 gr. Cold Whole Milk / Full Milk
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Here is a link of the kind of Chinese wheat flour starch I used, www.amazon.co.uk/Flck-Wheat-Starch-454Gm/dp/B00AKA8AYS. The gluten in the flour has been removed, that is why the protein content is only 0,2g per 100g. Unfortunately there is no good substitute for this flour. It can be easy found in Asia and chinese stores in Europe or America. If there isn't a Chinese store near you, you can always order it online. I am sure there are order brands of wheat flour / starch out there. As long it is called "Tang" Flour translated from Chinese language, you are good to go. Good luck and success.
Thank you for sharing!
The Chinese wheat flour starch may be substituted by corn starch
www.wed114.cn/jiehun/qitashiwu/20170428181163.html
Michael Lim Can you please tell us the proofing time? Your recipes are amazing :)
Betty Fang thanks for the info
I don't think you can find any good substitute for the flour. There are different between wheat starch and corn starch. I can assure you won't get the same texture. Good luck if you going to use corn flour/starch.
Michael Lim
ياليت يكون فيه ترجمة للغة العربية
I just made these buns today. They were perfect. Soft and fluffy. Thank you for this recipe and your tips Chef Michael.
Thank you for the recipe! I finally gave it a tried and it came out perfect! Better than expected and better than restaurant and grocery store quality! It was easy with little ingredients. As well as no effort and it came out perfecto! My kids praised it and ate the bun plain with no meat! Well, that's the first and once again thank you! You are the boss!
Nice addition of voice with just enough instruction or information! The before and after comparison of proofing is also very helpful. Thank you!
The best bun dough recipe ever! Also the instruction for how to fold the dough is the best! Buns came soft, chewy and light! I am not a bread person because I don't like heavy bread or dough. But this is the best recipe and I will use it for any stuffed buns. Thanks!
Omg!!! I am really in love with your recipes. May God bless your hands and heart my dear
Michael your work is excellent and your dedication is admirable, thank you… Keep safe and keep smiling
I have it.. with the technic especially.. it really soft.. just like store bought thank you soo much dear😘
Thank you so much..i always love all of your recipes and tutorials👍😊🙏
I made these over the weekend. Super simple and came out great. I used Tapioca starch instead of the wheat flour starch and they were super soft and fluffy. I recommend doing hamburger buns out of these. Incredible.
Thank you so much for sharing this recipe. I tried it yesterday and almost cried at how beautiful the dough was! it was perfect in every way!
Perfect! In my 70 years I have never seen any buns this good. It makes me drooling. I need to try this recipe and freeze them so I can have my fill. Thanks you my dear.
Hi Michael, this is an excellent recipe for steamed buns. I tried many recipes and never successful and this is the best. I never felt so happy and thank you very much for sharing your video. The buns taste better than from the store.💯💯💯 your Vancouver, BC fans!
Yummy 😋 thanks for the best chef in the world 😍😋👍⭐️❤️❤️❤️
Ooo wooow...we can hear Michael Lim's voice now!!😀 The explanations are very clear👍 Thanks for the recipe...
Wow what a work of art---just a perfect bun. Thank you for your meticulous show-and-tell.
wow... perfection. so gentle and calm. inspiring.
Literally amazing recipe and straight forward video to follow. I’m a beginner and even for me, they turned out really well. I did have to search a bit about the fermentation process and combined it with this recipe. Absolutely amazing! My parents were amazed 😂 I’m chinese so they expect a lot. Thank you!
I just made these buns and they are so fluffy and delicious. I had to have a second bun. Thank you Michael for sharing your techniques and yummy recipes. I will be making more tomorrow. Thanks!
Merci Beaucoup Michael, tres bonne demonstration
Made these buns today. Perfect mantou texture. Thank you Michael. Really appreciate you taking the time to share your recipe with clear step by step instructions. God bless you.
Amei, obrigada por compartilhar suas receitas maravilhosas.
i used lard instead of veggie oil. turned out well. thanks for the ingredients and procedures. it helped. my kids loved it.
👍👍👍Audio instructions were clear and easy to follow 👍👍👍 Your creative and innovative approach, freezing and re steaming is a great idea and so is adding color to the dough and creating a new shape 😍😍😍 Great Job Michael ! 👏👏👏
Thank you Maria 😊😊😊
thnk u michael.keep it up.
I made pork buns today and used your recipe. It turned out so fluffy and smooth. Thank you for this recipe.
Thank you Michael for your new Mantou version. It is so very pretty with colour n shape. I hv lots of Wheat flour n will start now to make it.
Its nice to hear your voice -eventually - , so we fell that you communicate with the audience / viewers..
As usual, your Recipe is simple but awesome,.. can't wait to make with Chicken Oyster sauce filling.. yumm.. Merci Beaucoup..
I've tried this recipe and it taste delicious, soft and tender. So happy finally found this recipe. Thank you for sharing.
How long do you keep the dough for rising? 40 mins?
Thanks Michael for put up the recipe, I love to make buns, thanks for teaching.🙏
Thank you so much for sharing this precious recipe Chef Michael Lim...
Hello from Australia! I have made this recipe twice and both times gave an excellent result. Your instructions are very clear. Thanks so much for taking the time to make this video.
Oh my! Im going to use your recipe from now on. Thank you for sharing. Luv it.
Thank you so much for good pointers and really good recipies. Great stuff!
tried today, didn't add sugar, most successful bun ever made! thank you!
you are great, a masterpiece! i love the texture of the pao, super smooth and not sticking to the paper
I like your way of wrapping cloth on steamer cover to prevent steam water dripping to thè buns! How come I never thought of doing this way....thanks!
It is very nice to hear your voice intrusions. Love!
Omg I finally hear u r voice ty for teaching
I was thinking the same thing.
I made it and it worked. It came out beautifully thankyou for the recipes
Thank you for your amazing recipe. I made this for dinner last night. No left overs that’s how great it was ❤
I steamed mine for 8 mins and they are done. Thank you.
Subtitles or Oral instructions works perfectly for me. Easy to understand. Thank you for this recipe!
They're soooo smooth and beautiful
Michael, I really really like you! Your vids always shows the details that we as a viewers really wanted to know. You're absolutely amongst my mom's favourite chef in CZcams Michael.. Keep it up & thank you very much :) have a pleasant life mate.
Wanted to have some chinese buns but being stranded at home because of heavy snow. Found this online and gave it a try cause they seemed delicious and easy to make.
I couldn't find any wheat flour in my cabinet so only used plain flour and ran out of milk but have coconut milk. So used coconut milk instead and it turned out absolutely delicious.
Thanks for your recipe. I don't think I will ever need to buy chinese plain buns ever again but will have homemade ones from now on.
Try using Corn Flour/Starch with the same effect to lower its gluten
your work is always so precise and clean, love it!
Perfectly shaped buns. Thanks for sharing.
Wow. Been looking for this kind of texture , definitely a better recipe looking at how beatiful layers are formed inside the cooked dough. Thank you. Subscribed.
Thank you for sharing this recipe! Very useful! 😀
I tried,It came out 👍🏽 nicely.
Thank you 🙏🏽 so much
No need oben👌🏿
Looks yummy...! I love to watch your work chef,so amazing i want to do it myself right away😃
Best teacher ever! Thank you!
สวยงามและน่าทานมากค่ะ ขอบคุณสูตรดีๆนี้มากค่ะ
incredible this is by far the best recipe on the internet. Very Fluffy!!! Thank You Michael. I hope you are fully recovered!!!
youre the best teacher here in youtube! Respect!
Perfect !!! Wow !!! Thank you !!! Watching from Vienna🇦🇹😎
Thank you very much for the recipie. The buns came out very soft and fluffy! I made bbq pork buns as well as lava salted egg custard buns, n chinese birthday buns
Thanks Micheal ☺️
Excellent Michael i like your way to cook and bake thanks from sharing
Hi Michael..tk you fr sharing
Thank you for creating this video for now I know how to cook 1 of my favourite foods!
I tried u’r recipe and succeed☺️☺️☺️,,i put a little bit more of oil,maybe 15 gram,,and i did it! Thank u for the recipe😊
Thanks Michael for showing how to make dough and excellant recipes
OMG, they are so fluffy and puffy!
Thank you sir
Michael shifu, I had tried a lot of bao skin receipe but yours is the best. It is fluffy n white . I had done twice . Everytime it is a success . I have yet to look for the best English muffin receipe. Really hope u could show demo on them.. many thanks for the superb receipes.
Soo beautiful and finally I can hear your voice. Awesome 😍 thank-you for recipe
Wow I can hear and watch this video . Thank a lots !
Beautiful buns! Can’t wait to try this😋❤️
Excellent recipes all d time, Thank you Michael. You are a gem.
thank you so much the best bun i ever see,,clear and easy to understand
Thank you for the amazing recipes
My Sister and I Ate Chinese Steamed buns once for Mothers's day (our Children Treated Us to Dinner)...those Steamed buns were Delicious! 👍😊
The buns were in a bowl...submerged in simple syrup. Yum! 👍😊
Yummy.Thank you Michael.❤❤❤👍👍👍💖💖💖👌👌👌
Awe WOW!! They are gorgeous oh my gosh! Awesome job as always Michael! 😳👏🏻😳👏🏻🏃🏼♀️🏃🏼♀️🏃🏼♀️🏃🏼♀️🥢🥢🥢🥢😁😁😁
Thank you. 😊
Tq mr lim,..i love all your recep 🙏
It turn out so delicious my 3 year son had it with Happy face. Yummy 😋 thank you
A great shape and lovely texture. I will try this mixture to make char siew pow.
hey!I don't know if you'll read this but I just want to say thank you very very much.
I am an ammature, i lack experience, i sweat when making the simplest of recipes but I believe myself to have a passion for cooking because though no matter how foul my food can turn out to be i still enjoy making them, it gives me such joy.
I even dare to say that i enjoy making them more than eating them though i'm overweight myself.
You are helping me so much in this journey that I felt so wrong not to do the least of writing you a comment.
also i want to add that i love the fact that you don't use any music and let's us here background sounds, it just makes it very professional, not-so-fantasy like[in a good way!Like this is actually achievable] and cool!But this doesn't mean i don't want you to use background music!
So thanks again!Keep up what you do!You are an inspiration nevertheless!😊🍭😏
I read your comment with interest. Once I was new to cooking and went through what you are experiencing. Now 50 years later, I am good at cooking and so will you be if you keep at it. I have had many failures, but my family and I just laugh at them and try again. They enjoy my creative spirit, and you will find people in your life who will support you and do the same. Relax and have fun with the process, knowing that none of us is perfect. In the end, most things turn out well and you can look back at all your effort with pleasure and say similar things to young ones starting out.
Love this Buns 😍😍😍 love when u said "Voilà !!" 😉
OMG.. those're perfect rounded buns. Thank you so much for the recipe and clear instructions Chef Michael. However i just wondered why there's no use of baking powder?
Because of the yeast.
You usually use baking powder for cake, yeast for white bread and sour dough for full grain bread. (Of course there are exceptions.)
Very nice texture. Thanks for sharing the recipe
Thank you so much for sharing i will definitely try this! I watched twice!😅
made these... great recipe!! thanks!
U r the best chef (eveeeeeeeeeeeeer)in the universe...👏👏👏👏
U are a great chef.v clear explaining recipes.
Wow! Your buns are perfectly round.
So good. Thank you.🌸
I made this today. It turns out so good👌
May I ask
How long do you proot it for %50 rising?
Thanks
Pardon me for asking about the drips , I didn't realized you finally SPOKE !
Milk
Yummmmmy recipe and your voice so sweet God bless you and your family 💞😃👍👏👏👏👏👏👏
Thanks for sharing,I am really like all yours recipe
Omg😍😍😍
Incredible recipe 👍👍👍
Nice recipe a very balanced recipe for flour and liquid component with a really good result. Thank you for your recipe. Waiting for another good recipe.
Thank you Chef. 🙏
Is the first time in this channel... I love It!!! Hope you can make them again with one kind of mermelade, chocolate or something like that!!!! :D
Thank you so much Chef. You are a very good tutor.
Love your videos so much they are amazing 😍
Hello Michael lim , bealtiful and nice, thanks
Wahh Im surprised with the voice instruction :) love your baking tried several already :) this might be the next.
Finally loved to watch the steamed buns ...Can we omit the all purpose flour and only add wheat flour ..does it taste the same ..will it come perfectly
thank u so much Michael