Steamed bao buns recipe/ How to make soft bao buns

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Today I’m going to show you how to make soft bao buns.
Ingredients
3/4 cup milk
1 tbsp yeast
2 tbsp sugar
2 tbsp vegetable oil
2 cups all- purpose flour
1 tsp salt
1 tsp baking powder
1 tbsp vegetable oil
Cook for 8 minutes with medium heat, then turn off the heat and rest the buns about 5 minutes before lifting the cover.
配料
180g 牛奶
10g 酵母
30g 糖
25g 蔬菜油
309g 中筋面粉
5g 盐
3g 泡打粉
5g 蔬菜油
中火蒸8分钟，关火后闷5分钟

Опубликовано:

20 май 2023

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Комментарии : 18

@adamfreeman5609 3 месяца назад

I found it interesting that after you made the dough, you didnt let it proof but went on to rollit out straight away and the only proofing that wss done wss under a hand towel, it appears you achieved the same results in far less time, well done 👍

@stephaniebaffone2321 11 месяцев назад

I never heard of these. They look delicious!

@cyang7850 3 месяца назад

Thx for for teaching us all. I will try making this buns!

@LinhNguyen-hn1yg 3 месяца назад

Good recipe!(Only 1 time for proofing!!)

@yunwong3379 4 месяца назад

Thank you for sharing your best recipes.

@sahana9751 Год назад

Nice 👍 recipe.. thanks

@bobdicerbo4356 Год назад

Great video 👍🏻❤️ Thank you!

@Usandlifehere-bg4sz 6 месяцев назад

Love this ❤👍🏻

@streetanimalsvlog Год назад

MashaAllah my friend very nice video thank ❤❤❤

@fangrace6373 Год назад

😋😋

@cpkgt1847 3 месяца назад

♥️

@BangBang-kp6up Месяц назад

Bonjour, je peux avoir les ingrédients et quantités en francais s'il vous plaît? Je n'arrive pas a comprendre les mesures

@sxw6123 5 месяцев назад

can I make it with regular yeast without proofing it first?

@gracesorangekitchen3441 4 месяца назад

Add the flour before adding any liquid, just use very warm water in your dough mixture (120-130°F).

@sxw6123 5 месяцев назад

did you use instant yeast?

@gracesorangekitchen3441 5 месяцев назад

Yes, I use instant yeast

@carissanadya4637 3 месяца назад

Can i use baking soda instead of baking powder?

@gracesorangekitchen3441 3 месяца назад

Thank you for your question. I never try to use baking soda. My experience Baking powder does most of the heavy lifting in the leavening department, while baking soda aids in fermentation while also helping to neutralize acid.