Cantonese Steamed Custard Bun Recipe (Gooey Style)

[@LibraGaymer]

THESE CAME OUT SO GOOD!!!!! i think this is the best bun wrapper recipe i’ve used and will Absolutely be the one i always use from here on out :D the dough stayed so soft and smooth even while kneading it and came out so fluffy and delicious thank you for sharing this recipe and also for sharing so many great tips + pointers

[@HiFilover168]

My favorite dim sum bun . Thank you for sharing

[@NightWraithes]

I tried 2 other recipes before finding this one... and I want to say that this is an amazing video and by far the best recipe. The instructions were super easy to follow, and it turned out soooo good. Thank you for this!

[@thebaldchef14]

I love this recipe, never seen it made, but certainly have eaten it when I was in southern China, and in good Cantonese Restaurants in the DC area. I think you did an outstanding job in your presentation of this Cantonese steam custard bun recipe. As a old subscriber, let's work together and make 2023 a winning year for both of us you are doing great, and I'm happy for you. Stay connected!

[@bijaliaailajib7953]

Wow! can't believe the presentation and details are improving, love it so!

[@LetsTalkabout-hype]

I really learned alot from this video,like gelatin is an very important for a fillings and the dough holes

[@Sis.Sweets]

Thanks for the great video and recipe. Looking forward to trying this. Recently had a bun like this at a Chinese restaurant and it was so good! I have been trying to figure out which type of filling it was, because I forget how runny it was and I see there are two different kinds of filling that are used. It tasted very much like egg yolk and sweet, but also had a grainy texture to the filling which I thought was sugar. I think it was this runny one you have made in this video. Good to know they can be steamed after freezing! Also thanks for the salted yolk tutorial video in case I can't find them nearby!

[@mikecroly4579]

Thank you so very much again dear Mandy!...Always a great pleasure!

[@kyrabestories]

I love how beautiful your food comes out!

[@iamnotfooled]

You are a great and very intelligent cook

[@KhanaHatake]

I've never seen a gooey version before! These look sooooo good!

[@kannika93]

Thanks you so much for this recipe! I ate these buns whan I was in Hong-Kong in 2018 and I loved them so so much! Now I can make my own

[@susieangelo6410]

Hi Mandy, thanks for another version of these Steamed Custard Buns. I just wanted to wish you a very Happy New Year in 2023! Stay Warm, Healthy and Happy. Love You! 💜

[@b1merio]

Wow. You make it sound so easy. Great video. Will give these a go :)

[@olyman63]

Great show thank you for sharing it. Yummy great job. Have a great day Mandy.

[@lornalorna6317]

Thank you so much for sharing ❤️

[@cydkriletich6538]

This was so interesting to see. A dim sum store front recently opened in our neighborhood, and my husband and I have gone there every week. I love the custard buns, the milk custard buns, the pineapple custard buns, and the little egg tarts, which are egg custard in a small, flakey, layered tart crust. Delicious! I am 73 and have too many orthopedic problems to be able to work the dough, so would not be able to make these myself. Thank you, too, for the info re: freezing them. Our house is kept very cool in cold weather, so we have not even refrigerated them; we just leave them out. To reheat, I put one on a paper plate and place that plate on a plastic microwave plate. I add a few drops of water onto the microwave plate, cover it all with a microwave cover, and microwave for about 30+ seconds. The drops of water and the cover create a light steam, and the bun comes out as fresh as day one!

[@80stime]

That’s my favorite dessert when I have dim sum at the restaurant. Always order extra to take home. 😋 love them.

[@jrmint2]

Salted yolk pastries is the Cantonese version of American sea salted sweets…but w umami. Totally addictive!! Thanks for recipe! ❤❤❤

[@easyvideo3298]

I have never used frosen yolks! Thanks for your interesting recipe!

[@charliedutchworks]

I want to cry, I love these so much ❤️

[@edporter9355]

Hi Mandy. Great detailed presentation.👍👍👍👍...Michigan, USA

[@keanglim5333]

Thank you so much for sharing this video ❤❤

[@shellyxyang]

If you steam them again after freezing them, do you have to wait for them to cool for 10 mins again before opening the lid?

[@SoupedUpRecipes]

no

[@latoyawinston1007]

​@@SoupedUpRecipesis the filling sweet is it a bidder flavor

[@Mal17281]

Looks so good

[@jemmashome]

This is my favourite dimsum to order besides prawn chee cheong fun! Thank you for sharing with us your recipe 👍🏻

[@thaphreak]

I just watched the salted egg yolk video, had me going "holy crap is that a goose egg? That yolk is huge!!" Then I remembered how small Mandy is 🤣

[@nnkljhiii]

love it 😍

[@-RONNIE]

Thanks for the recipe 👍🏻

[@mukarramkhan7677]

Very good recipes 👋

[@hittman42081]

Hi Mandy we love your channel! I am having issues making buns from rice flower..can you please show me how to make buns from rice flour please and thank you 🙏🏼 ❤❤❤

[@NalaFulo]

Hi i love the gooey custard bun of yours.. I tried to make it but my yolk recipe is little bit wetty.

[@italianlifestyle7911]

Wow.. looks awesome!🤩

[@yovanaromero9761]

Me gusta mucho 💜😍🫰🇵🇪💜

[@cookingwithmimmo]

Ohhh wow i like soooo much

[@txjchacha1163]

Hi Mandy!

[@Mordeomaneater]

I would love to see your version of the red tortoise cake recipe

[@alinalovinart]

Yummy ❤

[@hendriktjoano6741]

Haiiii....my mentor,about the flour,what flour u use..pao flour,all purpouse flour?

[@hardiaharrilal1542]

Looking for wonton soup recipe

[@jamesp2708]

Omw to get wonton soup now..for breakfast😀

[@garnettspontini1011]

I believe if you look at her videos or search her videos, you will find what you are looking for.

[@garnettspontini1011]

I found it for you , happy eating kzbin.info/www/bejne/a16YiHSjoNafebM

[@SkylerDK]

@@garnettspontini1011 Yup, she’s got everything on this channel! I’m still in love with her egg roll recipe!

[@garnettspontini1011]

@skylerknierim8715 right , if im looking for something to make, i go right to this channel.

[@OllieCat125]

Hi. I’ve really appreciated your channel and was wondering if you could do me favor. My wife needs to avoid salt in her diet but really loves Chinese food. Are there recipes that you can recommend?

[@LanAnh-jl3tc]

How to make the filling more watery Mandy? Thanks

[@teasock549]

Is the egg yolk used in the video chicken egg or duck eggs? Or maybe I can use all of them?

[@RazzoGatto]

instead of salted yolks and unsalted butter - can I use unsalted regular yolks and salted butter? The Asian market is all the way down town for me and my local normal grocery store does not carry unsalted butter, as I live in Denmark where salted butter is the norm :)

[@AnthonyJonathan]

if I'd like the consistency to be thinner, should I reduce the gelatin or the corn starch or add more milk?

[@triedrecipes8973]

ביטע שטיצן מיר אויף מיין יאָוטובע קאַנאַל, דאַנקען דיר❤

[@xcal7777]

Will you Merry me???❤ I love your recipes and videos.

[@jeff__w]

If you’re looking for the “standard,” non-flowing* style, it’s on this channel as “DIM SUM - Steamed Custard Buns Recipe.” “to translate the Cantonese 流沙 (which is used for the steamed custard bun in this video) more closely

[@S1L3NTG4M3R]

THANKS,. :)

[@kaitlynnkyrie8682]

Where did you get your rolling pin and cutting board?

[@areesiragusa6720]

Hi Mindy, in Chinese cooking, what's "Chinese Noodle Sauce?" I saw a recipe that's using this ingredient. In US, it'll be very hard to find. Can you made this sauce recipe for us or can I use dark sweet soy sauce as a substitute? Thank you very much😊😊❤❤Oh, by the way, I just bought your frying pan. I finished seasoning. The size is perfect for me. will be using it a lot.👍👍

[@jamesbrinn9701]

Can I use a Gluten free Flour for this recipe ??

[@dorothy.j]

This can be yield how many buns?

[@PalasLouise]

호빵이다 ㅎㄹ 😊😊😊

[@soniaakter9329]

I follow all of your tips and tricks. After steam I let them rest in the steamer approximately 10 minute then I came out them from steamer. But it's already shrink why you face this problem. Should I wake the flower. Because our flower is very strong

[@nazkitchensecrets9605]

Amaaaaaazing It looks so yummy and tempting Well prepared, beautifully presented Big big thumbs up 👍👍 Stay safe and stay connected Greetings from Naz First 🥇, pin 📍

[@SoupedUpRecipes]

Thank you! You too!

[@TibyanFallahAdityawarman]

😍😍😍😍😍😍

[@pinarakpinar4565]

❤❤❤

[@myomyothan360]

💕

[@nikkirockznikkirockz8551]

❤️

[@BlackJesus8463]

not bad

[@Endrance88]

I dont have a steamer. But i do have a microwave ..

[@jonnybjrkhaug9711]

Anyone else have problems with picture/sound sync on this?

[@copper_qween]

Yessss I was having a hard time keeping up. Thank you, I just thought it was my adhd 😅

[@leeojascastro711]

Who taught you to cook?

[@Marcel_Audubon]

A recipe I will finish life never having made.

[@ThePowerBolf]

meddl loide

[@CloudEconomics]

No quick method

[@ashleegreene4538]

PLEASE DO A VIDEO ON BOURBON STREET CHICKEN! I HAVE ASKED TWICE. WILL UNSUBCRIBE IF U DON'T RESPOND. HAVE 50 MILLION FOLLOWERS.

[@copper_qween]

This is not an airport; you don't have to announce your departure.