Hi there, thanks so much for the recipe. I just finished making them and they were absolutely AMAZING!!! I added cheese, spring onion & bacon in one batch. And spring onion with cheese in the other. It was soft, sweet, savoury and DELICIOUS!!! Thank you so much.😊👌
I've just made it, and it was surprisingly a great success on the first attempt. I was kneading the dough by hand and wasn't sure where it would take me. The spring onion bun has been my favorite bun since my childhood in Taiwan. Your recipe is simply awesome and tasted just like the Taiwanese bakery version. Thank you, thank you!
I made this! For the first time I used scale method. I fell asleep after the second rise. Woke up 5 hours later and had to rush for work. Shaped them with my hands on an oiled work surface because they were super springy. Added thinly sliced luncheon ham (chopped into tiny bits) mixed into the seasoned spring onions and sprinkled cheddar and mozzarella cheese over it after the egg wash and let them rest for 45 minutes while I got ready. They looked crude in comparison to your beauties. With that they turned out ridiculously delicous with that wonderfully soft texture. Your instructions and measurements in the description are easy to follow and accurate. Thank you for sharing your recipe. You are a great baker and teacher.
Made this today and though it was quite the process (especially having to knead the dough by hand) it came out well! I ended up doing half chopped bologna and green onion with sugar, salt, white pepper and the other half shredded coconut, sugar and egg for a coconut paste. I had an extra one and put nutella in it for kicks. These came out absolutely wonderful. So fluffy, tender and held onto the fillings so well. They look, taste and smell just like the ones in the Chinese Bakeries! Thank you so much!
Girl!!! I ended up making this today and did like I said with mozzarella, but I included pesto. My son loved them. Hubby will too, he's not home to try them fresh out of the oven... Thanks!!!! Again you're an amazing Baker!
I absolutely love all your videos!!!! And congrats on your academic accomplishments. I know your parents are proud. Keep the videos coming! U are a gifted baker.
Thank you for this amazing recipe! I absolutely hate it when recipes clickbait people with appealing foods for the thumbnail and their food doesn't look nearly as good but your visuals are amazing! I tried this recipe and it was super soft!
Delicious! I thought it was gonna be too much sugar, but it's perfect! I added some cubed ham to the green onions. My wife approved the unexpected flavor. Thank you. Irish/American amateur baker in Tucson, Arizona.
Like your video. Watched 4 times, still not cleared enough. I tried to read through all the comments, finally found the recipe. First time watching video, it did show the ingredients and the quantities, after the 2nd, 3rd and 4th time, they didn’t show. I think that is why some people had puzzled. Every time when I want to make something, I will watch a few related videos till I got what I feel the best. Thanks anyway.
Awesome recipe !!! Thank you so much for sharing !!! I Love your channel and recipes and have recreated most of them at home. Please share more videos on how to make buns or bread because I like making them and my family loves eating them :) We especially love Chinese/Asian recipes for baked goods they are the best in the world !!! Wishing you all the very best !!!!
thank yo very much for this excellent bread recipe, i made it a few times already, with and without onions and it is so tasty !!!, thank's again from israel
Thank you for the recipe. Very clear illustration and instruction. i like it that you also share small but important details such as speed you are using , when you increase the speed, how long do you mix and exactly when you add in the butter👏👍
You are the best .. i made dinner rolls with this recipe.. turn out bit sweet but sooft and yammmy .. am eating them right now..thaannnk you very much Xoxo ❤️
I make this, and it taste amazing, would like to know if I can make the sponge dough overnight, so it can save sometime the next day. Would like to finish by 12pm so I can take it to the grandson. Thanks
You're an amazing baker/chef! I have made only one of your recipes and OMG! It was the BBQ Pork Rolls they were so good. I am considering this but perhaps making them for an Italian dinner and put little mozzarella in the braids for my family. I don't have any green onions today or I'd try that. Yum! Thanks for sharing! :)
New subscriber here. Couldn't help but subscribe when I saw your video😊. Plz plz show how other ways of folfind bread dough...esp folding stuffed bread dough like you did here.
Wow, looks great 👍🏼 You really did a wonderful job, very nice video presentation, speaking voice and music too 👍🏼. Dying to try this recipe, but I don't have a stand mixer, can I make it by hand? All the mixing n all, will it work do you think? Please advise....
It was all good until I am baking this in Colorado, at 5000 ft high above sea. The dough looks dry before the first prove. I added about a tablespoon half and half to make it a little softer. Everything else was same. It took a little longer to get that window pane. The bread came out ok, but the outside was dry. I have made this many times and it was yummy! I blame the high altitude
Hello Mi! I really really like this bun. For sponge dough can I use all milk instead warm water. Or half & half milk instead of regular milk. This recipe is the best... Thank you so much!!!😁
Your bread looks so soft. The video shows the second time let it grow for 45-60 mins but the subtitles showed it took only 15 mins. Please confirm 15 or 50 mins to grow.
These look amazing😊😊🥖🥖! I have to try these because the bakery I go to sells these for 1.00 each. I am also wondering if I can use the same type of dough for other bakery breads.
Hi Michelle!! Love love love your channel since the beginning. Wondering if you have tried the recips very similar to your but with a small addition of cake flour. ;) would love to hear what you think.
Just found your channel really enjoyed your tutorial, thank you. Checked out your video library and noticed that you specialize mostly on sweet bakes, will you consider making more savory bake goods? I would truly appreciate that! Thanks again.
Thanks for your response! I would love to learn how to make the Hong Kong style savory buns, ham and eggs, creamed corn, stuffed sausage buns, bbq pork, curry beef....and so much more. I am losing track of what I am typing because I am drooling, lol. Anything that you might want to demonstrate would just be great. Thanks a bunch!!!
I am wondering if any fresh milk dough can stand in room air for at least total 90min+50min+30min though? I might be wrong as i know fresh milk product when they are raw, should not be placed in room temperature for more than 2 hours total!
Hi Mi, looking thru all your bread recipes (buns filling pork floss buns, cha siew, spring onions etc), they are differ by TZ or Sponge (some with eggs ,some without) what is the difference in texture,,are u able to advise ? Do u have ONE recipe that can work for most buns with fillings that I can keep? Tks a zillion.
Hi. Those look yummy. Will they still remain soft after several days? Most home made breads are usually only good and soft on the same day. They turn dry the day after and it is very discouraging after all the hard work that went into the making, so unlike the bakery bought ones. Thanks.
Hi there, these stay soft after several days. I made some hot dog buns 3 days ago and they are still soft today. Give it a try, it won't disappoint. But remember, store bought bread contain chemicals to make them softer. I usually like to make small batches, so they are always soft and fresh :D
Hi these looks amazing I can't wait to try them, but I do have a question if you don't mind. I've noticed that there's no salt in this dough and a large amount of sugar, so do they taste sweet?
I made this recipe today and I too was concerned w/ the amount of sugar so I only put in 4 tbsp vs 6. The result was a slightly sweet bread that paired well with the salty green onions. I know I'm two years late to answering this question, but hopefully it'll help someone else. Also, if you know how to make the roux used in scallion pancakes, you can apply the same roux here and it tastes amazing, otherwise chop your scallions into a bowl and sprinkle in a 1/2 tsp of salt and 1/4 tsp of chicken powder.
