Basic Steamed Buns / Newly Improved Recipe

[@michaellim]

Here is a link of the kind of Chinese wheat flour starch I used, www.amazon.co.uk/Flck-Wheat-Starch-454Gm/dp/B00AKA8AYS. The gluten in the flour has been removed, that is why the protein content is only 0,2g per 100g. Unfortunately there is no good substitute for this flour. It can be easy found in Asia and chinese stores in Europe or America. If there isn't a Chinese store near you, you can always order it online. I am sure there are order brands of wheat flour / starch out there. As long it is called "Tang" Flour translated from Chinese language, you are good to go. Good luck and success.

[@bettyhkfang]

Thank you for sharing! The Chinese wheat flour starch may be substituted by corn starch www.wed114.cn/jiehun/qitashiwu/20170428181163.html

[@KashyapChhatbar]

Michael Lim Can you please tell us the proofing time? Your recipes are amazing :)

[@propertygio]

Betty Fang thanks for the info

[@michaellim]

I don't think you can find any good substitute for the flour. There are different between wheat starch and corn starch. I can assure you won't get the same texture. Good luck if you going to use corn flour/starch.

[@عيونالشام-غ6ذ]

Michael Lim ياليت يكون فيه ترجمة للغة العربية

[@seonyeongjeong2326]

The best bun dough recipe ever! Also the instruction for how to fold the dough is the best! Buns came soft, chewy and light! I am not a bread person because I don't like heavy bread or dough. But this is the best recipe and I will use it for any stuffed buns. Thanks!

[@ChauNguyen-sm3iv]

Perfect! In my 70 years I have never seen any buns this good. It makes me drooling. I need to try this recipe and freeze them so I can have my fill. Thanks you my dear.

[@autumnblue6072]

I just made these buns today. They were perfect. Soft and fluffy. Thank you for this recipe and your tips Chef Michael.

[@omarornhauksson8767]

I made these over the weekend. Super simple and came out great. I used Tapioca starch instead of the wheat flour starch and they were super soft and fluffy. I recommend doing hamburger buns out of these. Incredible.

[@NatMercuri_bnggroup]

Michael your work is excellent and your dedication is admirable, thank you… Keep safe and keep smiling

[@TheMaturestudent]

Made these buns today. Perfect mantou texture. Thank you Michael. Really appreciate you taking the time to share your recipe with clear step by step instructions. God bless you.

[@DMichigan]

Nice addition of voice with just enough instruction or information! The before and after comparison of proofing is also very helpful. Thank you!

[@slavicachang7440]

Hello from Australia! I have made this recipe twice and both times gave an excellent result. Your instructions are very clear. Thanks so much for taking the time to make this video.

[@kuyajepoystv233]

i used lard instead of veggie oil. turned out well. thanks for the ingredients and procedures. it helped. my kids loved it.

[@cocochen9871]

tried today, didn't add sugar, most successful bun ever made! thank you!

[@xamneua]

Thank you for the recipe! I finally gave it a tried and it came out perfect! Better than expected and better than restaurant and grocery store quality! It was easy with little ingredients. As well as no effort and it came out perfecto! My kids praised it and ate the bun plain with no meat! Well, that's the first and once again thank you! You are the boss!

[@Christine-nu3du]

I just made these buns and they are so fluffy and delicious. I had to have a second bun. Thank you Michael for sharing your techniques and yummy recipes. I will be making more tomorrow. Thanks!

[@katiaamaral8733]

Omg!!! I am really in love with your recipes. May God bless your hands and heart my dear

[@pattyelsberry7654]

Thank you so much for sharing this recipe. I tried it yesterday and almost cried at how beautiful the dough was! it was perfect in every way!

[@daisyflower5315]

I've tried this recipe and it taste delicious, soft and tender. So happy finally found this recipe. Thank you for sharing.

[@lamsytuan1]

How long do you keep the dough for rising? 40 mins?

[@beayuen7154]

Hi Michael, this is an excellent recipe for steamed buns. I tried many recipes and never successful and this is the best. I never felt so happy and thank you very much for sharing your video. The buns taste better than from the store.💯💯💯 your Vancouver, BC fans!

[@westlifeseck6910]

Michael shifu, I had tried a lot of bao skin receipe but yours is the best. It is fluffy n white . I had done twice . Everytime it is a success . I have yet to look for the best English muffin receipe. Really hope u could show demo on them.. many thanks for the superb receipes.

[@lilyofthelilies5072]

Wanted to have some chinese buns but being stranded at home because of heavy snow. Found this online and gave it a try cause they seemed delicious and easy to make. I couldn't find any wheat flour in my cabinet so only used plain flour and ran out of milk but have coconut milk. So used coconut milk instead and it turned out absolutely delicious. Thanks for your recipe. I don't think I will ever need to buy chinese plain buns ever again but will have homemade ones from now on.

[@kltsen5694]

Try using Corn Flour/Starch with the same effect to lower its gluten

[@HueTran-vk1re]

Thank you so much for sharing this precious recipe Chef Michael Lim...

[@dc33333]

incredible this is by far the best recipe on the internet. Very Fluffy!!! Thank You Michael. I hope you are fully recovered!!!

[@mrbadiuzzaman]

Wow. Been looking for this kind of texture , definitely a better recipe looking at how beatiful layers are formed inside the cooked dough. Thank you. Subscribed.

[@muhamadshambaniismail196]

I have it.. with the technic especially.. it really soft.. just like store bought thank you soo much dear😘

[@cece354]

Subtitles or Oral instructions works perfectly for me. Easy to understand. Thank you for this recipe!

[@huithengloy592]

I like your way of wrapping cloth on steamer cover to prevent steam water dripping to thè buns! How come I never thought of doing this way....thanks!

[@yddot1526]

Thank you for your amazing recipe. I made this for dinner last night. No left overs that’s how great it was ❤

[@emmyguiang2066]

I steamed mine for 8 mins and they are done. Thank you.

[@sandrang962]

Literally amazing recipe and straight forward video to follow. I’m a beginner and even for me, they turned out really well. I did have to search a bit about the fermentation process and combined it with this recipe. Absolutely amazing! My parents were amazed 😂 I’m chinese so they expect a lot. Thank you!

[@sjinzaar]

wow... perfection. so gentle and calm. inspiring.

[@antoninamelodycasino3225]

I made pork buns today and used your recipe. It turned out so fluffy and smooth. Thank you for this recipe.

[@mirawispi8979]

Ooo wooow...we can hear Michael Lim's voice now!!😀 The explanations are very clear👍 Thanks for the recipe...

[@aremaarema6695]

สวยงามและน่าทานมากค่ะ ขอบคุณสูตรดีๆนี้มากค่ะ

[@dipalipatil6385]

Thanks Michael for showing how to make dough and excellant recipes

[@francine8987]

Wow what a work of art---just a perfect bun. Thank you for your meticulous show-and-tell.

[@firdabadrie3670]

Its nice to hear your voice -eventually - , so we fell that you communicate with the audience / viewers.. As usual, your Recipe is simple but awesome,.. can't wait to make with Chicken Oyster sauce filling.. yumm.. Merci Beaucoup..

[@plcindy]

Excellent recipes all d time, Thank you Michael. You are a gem.

[@deekshithasundaran534]

Finally loved to watch the steamed buns ...Can we omit the all purpose flour and only add wheat flour ..does it taste the same ..will it come perfectly

[@thienngahuynh5235]

It is very nice to hear your voice intrusions. Love!

[@lwinlwin8269]

Omg I finally hear u r voice ty for teaching

[@Krysthalenz]

I was thinking the same thing.

[@peter1531]

Nice recipe a very balanced recipe for flour and liquid component with a really good result. Thank you for your recipe. Waiting for another good recipe.

[@yasmindiahkirana5139]

OMG.. those're perfect rounded buns. Thank you so much for the recipe and clear instructions Chef Michael. However i just wondered why there's no use of baking powder?

[@ninchan3]

Because of the yeast. You usually use baking powder for cake, yeast for white bread and sour dough for full grain bread. (Of course there are exceptions.)

[@marisiaborba2006]

Amei, obrigada por compartilhar suas receitas maravilhosas.

[@sarahholmes6281]

My Sister and I Ate Chinese Steamed buns once for Mothers's day (our Children Treated Us to Dinner)...those Steamed buns were Delicious! 👍😊

[@sarahholmes6281]

The buns were in a bowl...submerged in simple syrup. Yum! 👍😊

[@chay2782]

Best teacher ever! Thank you!

[@momofattylamb5447]

Thank you very much for the recipie. The buns came out very soft and fluffy! I made bbq pork buns as well as lava salted egg custard buns, n chinese birthday buns

[@rebeklimlim7364]

Thank you Michael for your new Mantou version. It is so very pretty with colour n shape. I hv lots of Wheat flour n will start now to make it.

[@sna1309]

I made it and it worked. It came out beautifully thankyou for the recipes

[@leafster1337]

if you use 1-2g of AP flour then the rest corn starch, the protein content can be mimicked, but i read the critical differences that can missed from this substitute are: whiter color soft wheat grains possibly dough conditioners also you obviously wont achieve the same result as it’s corn starch, not wheat, but i find the end result pretty acceptable.

[@Kk-8989]

Wow! Your buns are perfectly round.

[@beekay6749]

Thank you so much Chef. You are a very good tutor.

[@yuniprastika7022]

you are great, a masterpiece! i love the texture of the pao, super smooth and not sticking to the paper

[@kimpham5633]

I chose your improved Bun recipe over your 2M views recipe, because of added ingredient WHEAT Flour, which would upgrade the Quality of the Bun , to rank the BEST recipe. Thank you for sharing/Cali USA

[@bondinginthekitchen3476]

👍👍👍Audio instructions were clear and easy to follow 👍👍👍 Your creative and innovative approach, freezing and re steaming is a great idea and so is adding color to the dough and creating a new shape 😍😍😍 Great Job Michael ! 👏👏👏

[@michaellim]

Thank you Maria 😊😊😊

[@thangpuiithangluah6749]

thnk u michael.keep it up.

[@ashleyt5362]

I just watched both of your steamed bun videos. I understand the ingredients are slightly changed but what makes this one, wheat flour, better? Just curious.

[@manikarnikasomapala6184]

hey!I don't know if you'll read this but I just want to say thank you very very much. I am an ammature, i lack experience, i sweat when making the simplest of recipes but I believe myself to have a passion for cooking because though no matter how foul my food can turn out to be i still enjoy making them, it gives me such joy. I even dare to say that i enjoy making them more than eating them though i'm overweight myself. You are helping me so much in this journey that I felt so wrong not to do the least of writing you a comment. also i want to add that i love the fact that you don't use any music and let's us here background sounds, it just makes it very professional, not-so-fantasy like[in a good way!Like this is actually achievable] and cool!But this doesn't mean i don't want you to use background music! So thanks again!Keep up what you do!You are an inspiration nevertheless!😊🍭😏

[@virginiavoigt2418]

I read your comment with interest. Once I was new to cooking and went through what you are experiencing. Now 50 years later, I am good at cooking and so will you be if you keep at it. I have had many failures, but my family and I just laugh at them and try again. They enjoy my creative spirit, and you will find people in your life who will support you and do the same. Relax and have fun with the process, knowing that none of us is perfect. In the end, most things turn out well and you can look back at all your effort with pleasure and say similar things to young ones starting out.

[@itzpow8310]

Great video Michael. Just a question. If I'm kneading this by hand, how long would I knead the dough for?

[@luckybarkobi2658]

youre the best teacher here in youtube! Respect!

[@ThePhyze]

Michael, I really really like you! Your vids always shows the details that we as a viewers really wanted to know. You're absolutely amongst my mom's favourite chef in KZbin Michael.. Keep it up & thank you very much :) have a pleasant life mate.

[@jacquelinepohleong832]

Perfectly shaped buns. Thanks for sharing.

[@thongkamuchophan1577]

Nice video and instruction. Sir, can i use water instead of milk?

[@lusylim8626]

Sir, i'm vegan Can i use water...🙏

[@DEXTERJOHNV]

I tried u’r recipe and succeed☺️☺️☺️,,i put a little bit more of oil,maybe 15 gram,,and i did it! Thank u for the recipe😊

[@Adijyo22]

Hii sir, very interesting and you make this recipe easy for us . Thanks. if we don't have the kneading machine then I much time we have to knead the dough by hand .

[@wendychu4634]

Wow! No proving after kneading! Game changer. Can you add filling to this dough?

[@enriquelopezfimbres4768]

Excellent Michael i like your way to cook and bake thanks from sharing

[@hazelhalbert667]

Thank you so much..i always love all of your recipes and tutorials👍😊🙏

[@bebechiang]

How would the rolling of the buns work if I were to add stuffing like yellow custard or lotus paste? Thanks!!

[@virginiavoigt2418]

The pink buns are beautiful and hold their color well even after cooking. They look like good food for a celebration. Did you use beet juice for color?

[@michaellim]

It was food colouring. I have to agree, they definitely add a fun pop of color to any celebration.

[@luvtrump8658]

Excellent tutorial Michael 👍

[@joycerisamasu1578]

Hello Micheal, Love all your recipes. Can I also put pork with this recipe?

[@dorislee1636]

Beautiful buns! One question I have is did the buns go in before or after the water boiled ? Another question is can I use this dough to make stuffed buns? Thank you for the video ?

[@michaellim]

On high heat bring the water to a boil, then lower the heat, and then steam the buns. Yes, you can use it for stuffed buns.

[@Krysthalenz]

You work so carefully with the dough.

[@leilamuller1886]

Perfect !!! Wow !!! Thank you !!! Watching from Vienna🇦🇹😎

[@huyentranpham2071]

Thank you for your recipe. Bun look smooth and fluffy. How much time for the proof?

[@fuenchiou218]

Thanks Michael for put up the recipe, I love to make buns, thanks for teaching.🙏

[@elcihotv]

Hi Michael Lim, thank u in advance for the recipe. So, can i use cake flour instead? Thank u

[@roystonfarquhar9683]

Ni Hao Lim Michael, thank you for the Amazon link. Even though I may not purchase this item from Amazon due to Customs & Import restrictions, I took the picture of the flour package from the amazon link to our local Chinese grocer who sourced the flour for me. Language is a real problem BUT it really makes things so much easier if I can show the Chinese grocer the ingredient name in Chinese or a picture of the packaged item.

[@paulapuspita8936]

Why I just find out your youtube channel now?..really like it your channel.. i like to learn about cooking and baking.. I am from Indonesia...😍

[@subashrisubashri5437]

U r the best chef (eveeeeeeeeeeeeer)in the universe...👏👏👏👏

[@pooseokpoh2648]

U are a great chef.v clear explaining recipes.

[@jiwanajohity2759]

Hi...for the wheat flour...can i use bread flour?

[@bosbosloo780]

very good one...very informative and u are very passionate.that make alot of different

[@2miligrams]

even 3 years later its still amazing 10/10

[@WarsFreakStar]

thank you so much the best bun i ever see,,clear and easy to understand

[@nolenl1503]

Yummy 😋 thanks for the best chef in the world 😍😋👍⭐️❤️❤️❤️

[@hinazaib6160]

Wow MashAllah 😘

[@nitaarryani]

hi, in the previous (original) recipe we should leave the dough for 1.5 to 2.5 hours to double its size. But i dont find the step here. should we also leave the dough for 1.5 to 2.5 hours covered with cloth like the original recipe? Thanks

[@michaellim]

Proofing time is a guide line, not an accuracy. Every room temperature is different. You should keep your own record about the proofing time for the first time. In this video, I showed the difference before proofing and after proofing as comparison.

[@antonellabianchi1573]

È possibile avere le dosi scritte anche in italiano grazie

[@marlinedeborah4331]

Michael, is it become more delicious if I use melted butter instead of vegetable oil?

[@Sadietershani]

Super ich mag deine Rezepte

[@davidaguilera6242]

Que delicia me encanta y ante todo la forma d3 hacer todos sus trabajos

[@dwiandri1601]

thank u so much Michael

[@trisciakurniawan584]

Chef, before we freeze the buns, shall we steam it first - let it cool then freeze it? Or it doesn’t need to be steamed before it’s frozen ?

[@michaellim]

Steam the buns, let it cool down than freeze it.

[@ElseNoOone]

مبدع كالعادة 😘 لو بدون صوت أفضل إمكن ﻷننا تعودنا على الهدوء .. شكرا جزيلا 🌹

[@sewingtutorialeasy]

@michaellim I saw people made the buns charcter very shiny and glossy..is there any secret ?..thank you for the recipe

[@lornaontawar5430]

Hi Michael....soooo yummy all your foods I really like it and admire you the way you are preparing those foods...but can I request that put also your measurement grams to tbsp???? Thank you...😍😍😍😋😋😋

[@wongahbee4074]

Hello Michael , I'm interested to learn how to make steam bun,(beginner) .Is it compulsory to have a bread kneading tool like yours , to get smoother dough? My machine comes with 2 types of tools : whisking & a spiral type for kneading. Will my bun be successful if I use that spiral tool for kneading? Pls advice. Thank you.

[@kam-wahmak9971]

Hi Michael, Is wheat flour similar to wheat starch? Thanks.

[@LavenderTexas]

Is there a way to make these without yeast? I am allergic to it. But I still want to make these.

[@2lunitas]

Hola desde España, en que momento dejas fermentar la masa en montou ? Y cuanto tiempo?

[@dipa608]

It turn out so delicious my 3 year son had it with Happy face. Yummy 😋 thank you

[@ayodejiopalekepiano]

Can I use melted butter in place of the oil? I think it will give a better flavor?

[@jachu1433]

Oh my! Im going to use your recipe from now on. Thank you for sharing. Luv it.

[@hsulinboyd146]

Do I still need to add wheat starch if i use HK flour instead of apf?