I baked this for my father and I have never seen him smile so big. When he took his first bite the look in his eyes. He said it brought him right back to Hong Kong. He was so taken a back… I think he was crying of internal happiness aha. Thank you so much for your recipe! I hope you can post more Chinese bakery bun videos!! Maybe even a Chinese mix fruit birthday cake too!!!
Chef Papa Fung, I have never commented on any RU-vid channel before but I have to thank you for sharing your skills and recipes. I have tried multiple versions of the cocktail bun fillings and yours is the only one that didn't leak out when it's heated. Yes, it does have more ingredients than others but the result definitely worths it. Such a pleasure to watch and learn from a professional. I can't wait to challenge the 蛋黃千層糕. All the best!
Made it today. I am in California and I think because of the hot dry weather the bread didn’t come out as moist and soft. Your recipe called 200ml water in the dough and I think adding maybe 75 ml more or less will get the consistency like the dough in your video. Anyways thank you so much for this wonderful recipe the filling is really delicious.
I tried these out this weekend and they turned out great! I would like to add some durian into the filling, but I'm not sure how much I should add. Any tips would be great!
I'm currently reading the book called "The Youthful You, Who was beautiful." There's this scene where Bei Ye bought Chen Nian some coconut bread. I want to try it so bad. 😭😭😭
Hello! Cant wait to make these. I was wondering if its okay to not use custard powder since I was not able to find it anywhere. Will this change the recipe for the stuffing part?
The ingredients will be the same, but it won’t taste as good. Your traditional coconut bun relies heavily on the custard powder for its fragrance and taste. It definitely will not be the same without it
hi papa fung, just made this and it was awesome! I noticed it was not as glossy (and sticky shine) as other bakeries near me. Do you know how to achieve this? But, the taste was sure on point - thanks!
For the sticky shine, the bakers tend to brush on some sugar syrup after baking to make it glisten more, so it looks nicer on shelf. I didn’t do that since I’m not selling these. I hope that helps!
@@PapaFungsKitchen The buns came out AWESOME! And the 10 minutes of kneading and slamming the dough was absolutely therapeutic and great arm workout.Thank you, Papa Fung Shifu!
If you don’t have a mixer, you can hand mix it, but it will take a lot longer. I’ve never tried to use duck eggs for the filling, so I can’t really speak to that. Sorry.
I just divide it in half, and then separate it into even pieces. I don’t really weigh them, it’s just by feeling. Dividing it in half in the beginning makes it easier to work with.
@@PapaFungsKitchen thank you for the clarification. Keep up the good job with your recipes ! Have tried the chicken pie recipe and it was absolutely delicious 😋
Hey. I enjoyed the vid so much! I have been trying to research for an instructional RU-vid vid similar to yours that educates the stuff in this video! 👩⚕️ 👨⚕️Your lesson is like the vids from Dr Ethan! Dr Ethan's explanations are insightful and I actually learned a lot for finals! I recommend you see his RU-vid out and give the med student a like! ➡️ #DrEthanEducation
I have the same brand of almond oil. Never seen it before until one day at an Ottawa Costco on clearance two big one litre bottles for 6.97$. That was two years ago and now I am on my last bottle ☹️.
