I am in your kitchen from now on.... subsCrIBED

Thank you for this recipe. It's exactly what I was looking for 😊 Cannot wait to try it.

Outstanding presentation !!! must try this !

If you add the egg yolk can it last for more than one day

Thanks for sharing the recipe generously up to the smallest details.👩‍❤️‍👩

Thanks for speeding it up.

What can I substitute for the wheat starch ? Your early reply will be appreciated. I made your baked buns n it’s yummy ! Good recipes!

Chinese Bao is steamed. Baking just doesn't seem right. Some things you just don't change.

Thanks for the tip about getting the air out. First time hearing this after watching countless videos.

Kacha h

Hello! How long in advance can I make these?

Is this doing croissant dough

Thanks for showing us to make this Bao . Is there an easier recipes to do the Barbeque pork . Maybe next time . Thanks 😊

Thank you for sharing it! I'm from Brazil and I've been looking for this recipe for a long time.

No eggs for this recipe?

Yummy 😋 banana bread Thank you for your video

Hi Shannon, I’ve been binge watching your videos. Is it ok to just cook the sticky rice in a pot along with the rest of the ingredients rather than using the leaves? If so, how would you suggest I do that?

This is absolutely amazing Shannon! Thank you for the recipe!

I prefer talking videos😮😊

Those are looking good girl 🎉🎉🎉

Hi again Shannon, I tried your recipe even though I had not received your response to my previous question. So I decided to try any way and followed your instructions exactly. However, my cake did not dome up like yours so I am now allowing it to continue steaming for another 10 mins, for a total of 30 mins plus 10 additional minutes, just to see if it domes up. Fingers crossed!

Hello Shannon, may I ask after mixing in the proofed yeast egg mixture with baking soda and baking powder pre-sifted together with flour etc., you let your batter rest again for 30 mins before steaming, do you think that would activate the baking powder, baking soda while resting on the counter too prematurely? Usually after adding baking powder and baking soda, you put the batter to heating system almost immediately. I see another recipe in which the chef says to sift in baking powder and baking soda last, just right before steaming. May I have your thought on this as I am about to try your recipe. Thx so much in advance for your reply, Shannon.

I'm definitely going to make this recipe

If I were to prepare these baos to be baked the next morning, at what point do I stop so I could continue the next day?

I just made today was really good really delicious , thank you so much the sweetness just perfect for me and my family, I put in small one which can make 6 cups just stream for 20 mins

where did you go? :(

Can you make rice cake pls.

Nice recipe! Made it today! Thanks 😊

Hi Shannon 😊I tried this recipe, the top of the bake tray was almost blackish though the taste was good. Your mixture seemed a lot thicker and mine was thinner. Why did this happen? Can you advise?

💖💖💖💖💖

You're a natural at this! 👍

Your video says 1.5 cups of flour but the description says 2.5. Which is the correct one.

Just made these. So airy and delicious 🤤! I made about 6 cupcakes at 340° and it took about 18 mins. The timing will vary depending on the size of your cakes. Next time I make these I will be adding a pinch of salt…

Supaya aku bisa makan pelan pelan tahan seminggu ngak jamuran😮😮

Aku mau beli tapi di goreng aja rotinya Kakak😮😮

The baked BBQ pork buns are more correctly called Cha Sui Chaan Bao 叉燒麵包, Cha Sui Bao 叉燒包 always refers to the steamed ones, love your recipe! :)

Is it okay to substitute the bread flour with All Purpose flour in this recipe? If so, how much milk can I add since I heard that AP flour will be wetter than bread flour? Thank you very much for the recipe😊

Ok giants and looks delicious ❤❤🎉🎉😊😊😊

thanks for the macadamia nut idea theses look fantastic, ill have to trie these

Thank you very much for all sharing cooking recipe 👍

👍👍 Just finished steaming this: exactly 30min. I agree... I don't like washing a sifter, but I found 3 tiny pieces of egg shell after sifting. Now I know! Thanks!! Great recipe & instructions.

Maybe you should roasted the tapioca powder first…

Those are the best looking baos, I've seen. They used to make them good in Chicago, but not with that much filling.

Thanks so much! This brings back memories when I went to my home town of ZhangZhou where they originated as a 小吃。

I love them.

A must do recipe immediately! A delicious pork bun is a reason to live!❤ Thanks

steeping the coffee beans is a nice touch

Your baos look so good, what brand of bread flour is best for Char Siu Bao? Thank you!

GThanks

I just found you and so glad I found you love the Bao 😊😊😊😊