Just made potato curry baos and Nutella baos tdy. Everyone loved it. I'm thinking of making more baos tmrw. My daughters are craving for this salted custard buns (so am i!) and so glad I found your video. Thank you so much for this step by step tutorial! I appreciate it so much!! ❤
I have a question. I used the filling as a filling for bread and put it in the fridge. Then steamed it hoping to get an oozy filling but it turned dense and dry not oozing. Did I do something wrong? Or did it harden because it was not completely covered like it would be if it were completely covered by dough with no holes for the steam to contact the filling?
Did you use non-fat vs whole-milk milk powder? Also, do you have a link to your silicon mold you bought online? Would love to have the same one. Thanks for the great video!
You can use a square mould however, it needs to be flexible enough that you can pop each piece out otherwise it can get stuck in the ice cube container. If you then have square fillings, you could slightly roll them in your hands to make them smooth on the edges or almost into balls, trying to make them as round as you can. The most important thing is to pinch the bottom well because with square sides, the edges might be a little sharp to close the dough but as long as you are able to, then if should be fine. Another option is to place the filling in a rectangle mould lined with baking paper, freeze it for a little while (semi hard) and then take it out and then cut it into squares. Then with some gloves quickly roll the squares into balls and then back in the freezer to harden. The other alternative is when you don't have a flexible mould, you can freeze the filling but not for too long and then use a small ice-cream scoop, the one with the clicker that slides the ice-cream out to create the ball. Do this when the filling isn't too hard and then once you get the shape freeze it for longer to make it harder, so that when you do the dough part, it is easier to handle. I hope this helps.
Why would you want to freeze them after cooking? If you are going to steam or warm them up again, then you are just doing double job. Also, I can't promise you the inside will keep its shape a second time round.
I just asked in terms of storing purposes, in case there are left overs. But anyways, i already tried freezing the left overs then steam them again and it came out the same as freshly done. soft buns and oozing feeling. thank you
@@ivy7458 Thank you for sharing your findings on freezing after cooking. I only ask because Jess and I never have leftovers because they are our favourite and we basically can't help but eat all that we have cooked hence I didn't really think or try to freeze after cooking.
@@nasihulwan1223 The stable nature of the cold/ hard butter will be compromised when the yolk has melted the butter. As long as you are able to blend everything to a smooth paste like consistency and still remain rather chilled/ cold, you are good. Let me know how this goes.
The original nail didn't come off and there was no blood, thankfully. It was just a cut inwards and luckily I stopped cutting and didn't press down otherwise I would have lost half the nail. There was originally an oval cut and because it is trying to regrow from the base, it has just been inconvenient and just looks weird. A bit hard to not show, when I am doing close-up shots of the process. Hopefully, in about 2-3 weeks, it should like a normal nail again. Lots of stupid things happening in the kitchen when not paying attention. Apart from cutting myself, I have a caramel video coming out soon. I accidentally burnt one of my fingers on the top. Funny story, I went to take sometime that was next to the pot and I forgot the pot was hot and had come of from the stove and I went to reach for something near by that was near the pot and the gap was tight and I burnt myself. You have a good eye, you might notice my burn when the video comes out.
Oh right that's interesting...i wouldn't have thought that if you didn't say/explain. It does look sore though. I know someone who worked in butchers and nearly sliced his finger off once whilst slicing meat, he was so lucky. I hope it isn't too sore for you.
It isn't sore for me. The nail, I think has regrown back perhaps stronger because in comparing my other thumb, there is a difference in feel. I just have to be patient with it. Also, what is your favourite sweet treat? Maybe I can give that a go?