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❤❤
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. 😁😊
Hi I have a NEW Chinese Steamed Custard Bun recipe using Plain/All Purpose flour. Do check it out! Click here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.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 😊
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?
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.
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. 😁😊😘
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!
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 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 ☺️
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 😘
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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1vhRAuo30xI.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?
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?
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!
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 ! 👍 🥰
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 ?
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. 😋
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?
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?
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! 😁
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 ❤️
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 ☺️
@@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 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!
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??!!
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 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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
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 😁ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
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!
Hi thanks so much for being so enthusiastic about my recipe! IF you want to use all purpose flour, do follow this recipe, link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
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!
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
Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
Ruyi Asian Recipes yes will definitely try other recipe. By the way, I have tried many recipes on RU-vid but finally found yours and love it. Keep up your good work. Video clip is also nice
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!!! 😀
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 😊
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! 😊
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 🥰
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 🤨
Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
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?
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.
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.
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
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.
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!
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 :)
Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
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?
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 ☺️
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?
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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1vhRAuo30xI.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! 😊
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 😊
Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
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!
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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-40SZpuinVQg.html
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 ☺️
@@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.
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 🥰
Hi I have another steam custard bun recipe that uses plain/all purpose flour. see link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
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.
Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.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
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.
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 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. 😊
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 🥲
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 ?
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!
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! 😊
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 😀
Hi I just came out with the steam custard bun recipe using plain flour/all purpose flour 😁See link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
Hi Tina, Hong Kong Flour is not all purpose flour. It 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! 😊
Hi, I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1vhRAuo30xI.html
Yes of course! Keep in an airtight container. Leave some space in between each bun so that it doesn’t stick. When you want to eat, just steamer straight away. Don’t need to thaw. ☺️
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
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
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 😊
Hi unfortunately cake flour is not suitable. Can substitute with pao flour. Sometimes the packaging will state flour specially for making chinese buns 😊
Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
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 !
@@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~~~~ :(
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 😔
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.
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!
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!!!
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!!
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👋
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 ☺️
@@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😉
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
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 🙂
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
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. 😁
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 😊
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! ☺️
Hi its actually wheat *starch, yes it is confusing 😁 its used to make alot of chinese dumplings. It has minimal or probably zero gluten content in it which makes the baozi softer in texture. Its also known as "tang mien" I think you can probably try getting it at chinese grocery stores 😊
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. ☺️
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!!!
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 😊
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.
@@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
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
Yes, can substitute with corn starch, 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. 😊
@@ruyiasianrecipes Hong Kong flour is cake flour is that right? Because the flour you have mentioned in Chinese is low gluten flour so I'm guessing is cake flour too
Hi Elaine, I made an error for the chinese translation. Really sorry for the confusion. Its actually 香港水仙面粉. 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. 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! 😊
Hi there, you can use cake flour to make baozi but the method is different. I will be coming out with a custard bun recipe using cake flour. Hopefully soon. So stay tuned! ☺️
Hi sorry for the wait. I just came out with a NEW steam custard bun recipe using plain flour/all purpose flour 😁See link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jbobs1dw3i8.html
