Chinese Steamed Buns (basic dough)
2017 ж. 9 Сәу.
5 212 544 Рет қаралды
Associated with:
Bonding in the kitchen: / @bondinginthekitchen3476
Chinese Steamed Buns
Ingredients:
560 grams plain flour
11 grams instant dry yeast
1/2 teaspoon salt
1 teaspoon baking powder
30 grams fine sugar
30 gram vegetable oil
320 grams whole milk
No music. No nonsense commentary. Thank you, more than you know.
Very important tip: Make sure, when rolling the baozi dough into a circle, fold it over itself again. The dough gets tight, but this is good. Then, add the fillings and etc. this is so that the baozi doesn’t get all wrinkly when it’s steamed, and it stays a perfect fluffy shape.
What do you mean "fold it over itself again"? Please help.
@@lmc2664 I'm guessing he's talking about 4:50 through 5:00?
I really like Michael Lim's video. I prefer no annoying music, just plain clear instruction. Thanks Michael.
While I recommend more precise measurements for those of you who just don't do mass and metrics: (as near as makes no difference) 4 1//3 C flour 3.5 tsp yeast (one packet has 2 1/4 tsp so this is about a packet and a half.) salt and baking powder are the same...(don't know why they don't do that in grams... ;-) 2.5 Tblsp sugar (granulated - finely granulated if you can find it but not powdered) 1 Cup + 1/3 cup + 1 Tblsp milk 2 Tblsp Vegie oil These are VERY close to the metric amounts - as noted, should be as near as makes no difference.) --- But I recommend getting a scale that measures in many unit systems... there are dozens cheap iin your store or amazon...
:)
Thank you . you saved me big time
Thank you so much, great help
Thank you
Thank you !
Michael, i am a grandmother, 72 years old..... can I adopt you as my son? Your talents with baking and with animals, fill my heart❤️
Thank you. I am really honored. 😊❤
Tita Linda Hi
Tita Linda
awwwwww
Does that mean your grandchildren suck? I'm confused
My little sister has been away at university and has been having a difficult time adjusting and dealing with roommates, so I've decided to surprise her and make some of these. Whenever we went through Little Korea or Chinatown she would beg to go to the bakeries. I only have a makeshift steamer that I rigged up, in which I can only make 1 bun at a time, but I took out the first one and it looks perfect!!! Once it cooled, I pulled it open and voila! It looks just like it does in your video! I never ate them when we went out, as I have allergies and I didn't know if I could have any of their ingredients, so I don't know if it tastes like the ones she's used to, but it still tastes great!! My parents and I devoured it within moments and I have no idea how I'm going to keep them away until my sister gets home. Thank you so much! Next time I plan on trying a custard or bean paste filling
Cuteee
This dough was so beautiful it made me cry
@Nagisa Hazuki-chan did you have to say that
Me too
@キノコmushroom Shut up Karen
@キノコmushroom pussy boy apologizing
@@skoo5453 u r rude...
I like that you show us how to do it without constant banter. Good stuff.
This recipe is just awesome! I followed the exact steps and I love it! Thank you!
This is by far the best steamed bun recipe I’ve tried. Thank you.
So simple but amazing result ! Thanks Michael. This is the recipe that I am looking for.
I just made this and it worked perfectly! My family loved the buns they were really good. And I gotta say, the dough was so soft and smooth and perfect, I've never been this satisfied!
And you use room temperature milk or cold milk?
@@kimngannguyen7804 Room temperature
@@Viflte thank you so much.
@@kimngannguyen7804 Glad I could help!!
Did it taste sweet?
I'm so glad I found your recipe video! My friends would always have these buns packed in their lunches when I was in elementary school and they ate them all the time at home so they'd always give them to me. I used to love them and I'd definitely like to try them out to see if they're as enjoyable as I remember.
I just made these, and they turned out spectacular, thank you. Just gave some to my grandma too!!
Mr Lim you are a magician not just a chef. Thank you so much for sharing your recipes. xx
This is a great recipe! Thank you! My kids tried this with a friend but we do not have Asian stores around so ..this recipe is a God sent!
Thanks for the recipe. This is my go to recipe when I'm making steam pork buns for the family. Its so good!👍😊
That dough is perfection 😍
I like how you gave instructions. Very slow and clear to follow. Thank you so much👍
I enjoy watching your videos, you put so much care into your cooking! Thank you!
Amazing, great job thank you so much!!
My first attempt to make steamed buns. I followed his receipt and it was a great success. 👌
Thank you for the recipes you shared. I learned to follow and was very successful. I made everyone in the family eat and they complimented. thank you very much.
I ate them a lot when I lived in Milan. Bought one or two when passing through the Chinese part of the city. Pretty cheap and also delicious
Thanks vou for the recipy. I tried today and it was perfect!! So fluffy! Thank u!!
Thank you so much! Best ever steamed bun I've ever made. It's so soft and fluffy. Im out of milk but the bun still good
My husband and I use to eat these from a food truck in Madison, WI in the 80s. Food trucks would come out during the week at noon and park around the capitol. They were the best. Can't wait to try this recipe. Haven't had them since then. thanks.
Simply beautiful! No talking makes it even better. Thank you for sharing! 😍
This recipe is perfect! Super easy and the buns turn out nice and soft. Thank you Michael!
I just tried this last night and though I didn't get my mixer out it still worked doing it by hand. It made very tasty buns! Thank you for the recipe!
E. R. I don’t have mixer as well and planning to make this recipe. Hopefully mine will be good as your bun
Hi! Was the dough sticky when kneading by hand? How long did you knead the dough?
@@humanbeing3946 I find that if it's a bit sticky you can add a bit more flour. It could be a matter of just too much moisture. Though I'd say play with it a bit ^^
Tarifini bana yazarmisin lütven
always follow your recipe! Thanks a lot!
I've tried to copy different siopao recipes here on youtube and even using a book but I was not satisfied with the results. Finally, I found Michael Lim's channel, you are my hero! I made this yesterday and it was 100% perfect. Thank you so much! God bless you always
Los hice y me salió espectacular la masa!!!! Muchísimas gracias!!! Hace años que intento hacerlos y no lograba esa esponjosidad. Los rellene vegetarianos y quedaron espectaculares!!! Saludos desde Argentina
Writing from Calgary, Canada. I used my Kitchen Aid food processor which allows max of 3 cups, so I mixed mine in two batches adjusted the liquid just a touch and both batches came out excellent. I then followed your hand movement and combined the batches and my dough looks as smooth as yours. Now I waiting for it to rise. Thank you so much for encouraging me to use my Kitchen Aid to make dough for the first time. Your video took the guess work out and empowered me during this quarantine period. I can't wait to add my fillings.
Did you use cold milk or warm milk
@@ann301 I used cold milk and I added a tiny bit more as needed but in small increments at a time.
I used my dough as dumpling wraps and OMG it tasted butter than store bought.
I am actually amazed at how similar these are to buns/dumplings we make here in Czech Republic.
Agh duuude, they came out sooo good. I need to get my hands on one of the steamers
I just made these at home and I love it! Dough is so soft and yummy, if you make it plain, sweet or savory, all is good with this. For my first time making steamed buns, and I followed every step just as it says, they ended up so perfect
If you don't want it sweet do you leave out the sugar?
@@pheemolesi8794 in that case you could simply put less sugar than in the recipe and increase the salt just a bit. It's not too sweet with the original amount but you can taste it since the dough turns out both sweet and salty, it's really well balanced.
@@alexcrowheart Thank you for responding. I will try it out with less sugar. I want to make lamb buns but using this dough. Hope it turns out 😊
Does the dough have to be elastic or not?
@@supravalentine3377 it does end up kind of elastic, maybe it really is supposed to be that way. I always let the dough rest for some time, even after I fill them up and they look wonderful before steaming
This dough bakes really good as well. Especially with some egg wash (I did 350 F or 180 C for 25 minutes). Very light and fluffy. I filled mine with red bean paste and chocolate chips, and they came out amazing!
I can feel your love making this dough, good job.
It worked! Thanks for sharing the recipe! The buns are delicious 💓
When I was in my early teens my sister would go to the asian market and come back with frozen "flower buns" and steam them. they were so delicious. I have no clue where she got the idea to try them. Well now there are no markets around me, so I want to make them. This looks so easy to make.. thank you!!
I always wondered how it taste like but in Chinese movies, it looks like it taste soo good lol. While this quarantine, I am willing to learn a lot of Chinese dishes
lol good luck.... it is plain and taste quite good. u can dip it into various savoury sauces or eat as a normal bread, warm.
It is slightly sweet and light and it does taste good indeed.
Same here
Do Rémi As someone who’s grown up eating this stuff, put some sweet red bean paste or a thick custard ( things like Ube is also really good but harder to acquire) inside, it’s like a softer, better doughnut. It’s also good dipped in custard if filling it is too hard.
Please go to see liziqi !please please! There are all kinds of Chinese food you want!
Regardless of the face or whatnot, I'm just obesessed with those hands, it is just so amazing that it could perform perfection of his recipes.😍
OMG I had to comment! I was hesitant to do this recipe because of how much people lie in recipes, so I did half of the ingredients. But it turned out AMAZING! I’m making them again today, tysm for this recipe it’s perfect. Also I used strong white flour instead, it was really soft.
This is perfect, what I need for certain buns to be filled with fruits and Mascabone and Cream (smaler 30g olnly) - Thank You so much
Thank you for making this video! I recently moved from Los Angeles to Michigan, and I really miss authentic Mexican and Chinese food so I decided to make it myself. I'm planning to make steamed red bean buns, and this was very helpful!
You should visit Detroit!
I just say thank you. Best recipe ever and it turned out and tasted amazing. You’ve inspired me to try other recipes.
Thank you for sharing this recipe, Michael.
The way you move your hands are like dancing. magical hands ♥ The buns you make looks delicious . Thanks for sharing the recipes. I am going to move my hands like yours 😁😁😁
Soft n yummy ! Thanks from Japan
Your the best...!!!!thank you for staying within a mom's budget!!!
I really have to make these. I saved this video a while back but I was afraid to try them because I never used years before. But now I have perfected white yeast bread so I think it’s time for me to try this recipe. Thanks for sharing
You have a great magical hands baking! I love your videos and recipes
I'm up looking for a recipe to make these for my husband for father's day from our doggies! Thank you for such a simple easy to follow recipe, I can't wait to make these!
update! they came out beautifully and I will use your recipe always! :) I was curious though, can I use this recipe and just shape them to be Bao buns also? thank you!
I think you can fill it with any protein then let it rise a second time before steaming 😊
Thank yew for sharing such a wonderful recipe. It came out very well🙂
第一次看到做包這樣清潔 利落 簡單，好，勁 👍🏼👍🏼👍🏼👏👏👏。现在肚餓了😋😋🤗🤗，Very Great.
I came here after I watched the movie Shaolin Soccer. In the movie, there was a kung fu girl who make steam buns, and it looked delicious, so I decided to make some.
A.H-Een that was a really good movie!
Same for me too😂
I came after Ano Hana for the same reason aha
@@mayasavoie-ohara6551 I came from the same show😂
hahaha I just watched that like 30 mins ago xD same reason I'm here!
I tried to make videos without any background 🎶 music but my child always making drama 🙃. I love ❤️ your video so natural
Resepi talam gandum
Omg... That's my problem too
Samoan pork buns
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Yes, back ground music is so distracting when you’re trying to follow the instructions. Especially if the person in the video is talking. It’s like when you get put on hold on the phone and they assume you want to listen to music - I wish there were an option to mute the music.
Easy and delicious, thanks for the recipe.
The way you bake or make a dough very neat love it 💗
Ahh... chinese steamed buns. I remember going to chinese restaurants and ordering this back in the days. I always got the steamed buns with pork in it. Thank you for showing us how to make this, now i know how they made it(although you used high-tech products). Best of luck to you, Michael.
beautiful 👍
Thanks for this wonderfull recipe,i'll try to make here in Brazil!
Thank you very much for sharing your wonderful recipe
Hi Michael, thank you for your recipe. I failed so many time making pau. But your recipe works so well. I will treasure your recipe and share with my fellow friends. Thank you once again !!
Did your buns surface came out smooth, not wrinkly?
It's a really beautiful and bright video.It's really good. It's a fresh and cute video.Have a good weekend.Thank you
Thanks for showing the skills. I love this type of bun.
My favorite snack❤ Thanks you so much for sharing with us🙏👍
Hi Michael I tried your recipe and followed exactly all your instructions. I'm so glad with the results. I like the texture and fluffiness of the dough. Thank you for sharing the exact measure of the ingredients and procedure. You are awesome! Keep up the good job!
Hi do u use low protein flour or all purpose? Thanks
@@oliveandri all purpose
Just made this tonight!!! I only did half the recipe and resulted in 7 beautiful yummy buns ❤️ Thanks for this Chef Lim 😘
A breath of fresh air this guy is with his way of baking . I like watching your video coz I can concentrate on what you are doing , unlike other bakers their videos so noisy with them incessantly talking while cooking and those annoying background music. Yours is pleasant and relaxing and easy to understand...action speaks louder than words 👍👍.
I love watching your video , perfect 👌🏻
I want to say thank you for sharing your steam bun recipes. My first attempt on doing this was a success and this is my perfect steam bun and it was over a year now. I even sell (sideline 😁) steam buns with pork chicken red bean and coconut flavor. Many thanks 🙏🏻 and i even try most of your cakes and cookies all is yummy and easy to follow.
We made your dough recipe last night and it was absolutely amazing! Thanks for sharing 🤙
I made this and it was perfection! The only thing I would change is more sugar. Thank you so much!
Thank you soooo much for the receipi it works I just made it Today and my family love it 😃
Thank your recipe it come out perfect my dough left in microwave almost hit top of microwave. You have a great day.
I just found your videos and you had me at '11 grams Yeast'; so many recipes refer to packets of yeast instead of grams 😅. You have my subscription, can't wait to see your other videos.
Thanks for sharing!!! I will try this today❤️
Great recept, the buns are delicious. Thanks!
I think it really pissed me off when he put the dough on the table without flour and it didn’t stick. Perfect Recipe
When I made these buns today, I also thought the dough would stick to the counter top. But it didn’t. If you follow the recipe exactly as it is given, it won’t fail. I believe the 6 minutes of kneading with the dough hook in the mixer is what gives that elasticity to the dough causing it not to be sticky. Great recipe 👍🏾
It is actually the hydration of the dough as well as the kneading that keep the dough from sticking. This dough is 54-57% hydration, which is very low compares to most breads. Less water = less sticky, and subsequently easier to work. This is why I often recommend for beginners to try lower hydration breads first. This recipe is greatly for people new to baking.
Raven Poe as far as I know if the steamed buns have wrinkled appearance it because of over proofing.
Chase Gifford 💖💖💖 thank you for giving such sound advice. Dough is difficult for me, but I succeeded in making dough for Pierogi, so I’m a bit more confident in my abilities.
Veg oil
Perfection in everything!
Thanks a lot Michael. Excellent recipe. Love.
кожен раз дивлюсь ваші відео з задоволенням. неймовірно талановитий шеф.всі рецепти торів 100%. успіхів вам
Well done in silence. That’s what I enjoy. Actions speak louder than words!!!💕💕
Thanks so much for the yummy Steam Bun.Is good times for Chinese new year coming.👍👍
this was amazingly satisfying to watch. :D I will have to try this out!
i made this yesterday and used this with the steam pork so it became steamed pork bun. Thank You.
i finally got the point why my steamed dough always turns into porridge instead of buns. thanks man!
gydyaka what were you doing wrong?
Thanks Michael! This is by far the best dough for char sui bao I have tried (I've made bao four times with different recipes). Greetings from Denmark 🇩🇰
Tried your recipe and it was amazing!
Thanks so much for shared recipe
Thank you Mr Lim. It's me sila from Indonesia. I always copy your food receipt when my Boss have guest or when my little boss need to bring some cake for kids party in their school. Last week when hongkong have typhon 10 Everybody stay at home.. and I make this chinese bun for my bos family and I cook some conggee and some Indonesian fried noodless (Jau mai fen) They all like it exspecially my little big boss they eat more than 2 because some i put chicken and some i put chinese sousage inside chinese bun from your receipt. The first time i make it but I have done. Thank you so much Mr Lim... May Allah Hafidz.. from sila Heng fa chuen.
Thanks you, I am so happy everyone enjoys it. I hope you are ok there in Hong Kong with the typhoon and all. I wish you all the best. God bless you.
She Sil Raisin Scone （一
She Sil Raisin Scone u
I love your recipes. Thanks! yummy
You are welcome. 😊
I also like it
hi! thanks you for all good recips,great job!
Amazing recipe, the taste is wonderfull and it's super fast and easy to make. Thank you
VERY NICE .
Bravissimo! 👏👏👏👏🖒🖒🖒🖒❤
This is what you call bun pao very soft and tender.. Thank you for the recipe 😊
I love these things!