Watch This If You Are Planning To Use Bao Flour 包子粉 / Michael Lim

[@cece354]

Michael you are the “Michael Angelo” of the baking world. You are so meticulous and precise in the entire process. It’s perfection. Thank you for uploading all these wonderful recipes. I have tried a few and they all turned out perfectly. Thank you for sharing your knowledge and techniques.

[@sarahhese2889]

I like Michael tutorial, so peaceful, actions speak louder than words. ❤️😊

[@cheamkc]

Michael, I never expect you make Bao (chinese steam buns).....very surprising！ The Baos looks soft and delicious..You have Magic hands 👍👍 Thanks for sharing the very important info on both flours so that we won't follow blindly now on.

[@sheela3674]

I have tried steamed buns with different recipes and none came closer to this recipe. Thank you so much for sharing. Your videos are too good, meticulous instructions and actions speak louder than words. I followed exactly on the video without the bao flour and it came out light and fluffy. I also made this with a samosa filling, a healthier option to deep frying.

[@chefevilee9566]

I have been wanting to make Bao forever and a day. After learning that they had a special flour that you could purchase from you. I looked around the Internet. It seems like a lot of people like to cake flour. I grind my own flour. So what I’m going to do is grind some soft white wheat which is cake flour. I will sift out the bran. So one time I’ll make them using all purpose and the next time I’ll use the cake. I am good at remembering what things taste like and texture. I’ll report back to you what my findings were.

[@catherineteng3069]

Dear Michael, Thank Q so much for sharing.... Ur presentation r so unique, special n in details. Ur passion, patience and persistent attitude really touching n inspiring me to try to make nice buns . Keep going........

[@ashwiniupasani2120]

He is so very neat as a pin and yes very talented too . It’s a pleasure watching his videos and to see him cooking

[@london9941]

Excellent idea to show the little ball before and after proofing 👍 usually the recipes indicate double the size or sth similar. The pics are much clearer. Thank you 😊

[@medihakaya4593]

Wow! Perfection at every step of your baking.

[@ChauNguyen-sm3iv]

I have been searching for bao's recipe for years, thanks to you. My wrists are too weak now due to arthritis i don't know if I can knead the dough like you but I will try.

[@nikkiherrera6745]

I have tried both methods as well. Bao flour is ultra treated and even contains benzoyl peroxide that’s why it taste like chemicals. I prefer the AP flour/wheat starch combo. It tastes much better....except I still have dimples on mine. I guess I gotta practice your kneading method 😞 thank you for this video!

[@rl1244]

Very nice Michael, i hv bn waiting 4u to present this recipe, tks

[@chihayach1900]

i tried almost all your recipes, no fails.. thank u my handsome chef ❤🙈

[@laurenciachew2561]

Hi Michael, I'm from Singapore 🇸🇬 and have always wanted to LEARN how to make simple easy way of pau. Be it charsiew; porky or chicken fillings BUT have to get the *SKIN of the pau* RIGHT! And you have all the steps and demonstrated it here! Thank you very much. Am going to make some this weekend. Cheers ❤❤❤

[@michaellim]

Hi you are right, this recipe is not for savoury bao. There is pau skin recipe for chicken and there is also Pau skin recipe for char siew. Will upload the videos soon if anyone interested. Use this recipe for mung bean paste or red bean paste.

[@gladyschia2512]

Yes I'm v interested in the bao skin recipe for char siew . Hope it'll be out real soon . Tqvm

[@laziequerol7349]

Chef Michael thank you i can learn from you bcz how the way you did its easy and simple stay safe always God bless you ❤️

[@ruthfeeney9441]

Love your recipes Michael thanks for sharing 😀

[@engfeiyin]

Just Perfect 🎉 Sometimes, i can't get the pao pleats to stick together. Can you help explain why and what i can do to make them stick. Thank you!🎉

[@michaellim]

Hi there! Getting the bao pleats to stick together can sometimes be tricky. Here are a few tips that might help: 1. Moist Dough: Ensure your dough is not too dry. A slightly sticky dough can help the pleats adhere better. 2. Pinch Firmly: When forming the pleats, make sure to pinch the dough firmly together. You can also lightly dampen your fingertips with water to help the dough stick. 3. Resting Time: After shaping your bao, let them rest for a few minutes before steaming. This allows the pleats to seal properly. I hope these tips help! Happy cooking, and feel free to ask if you have any more questions.

[@annamariana8140]

I love your channel where you experiment with things. I feel your sincerity in teaching... Thanks very much😻

[@enda2517]

Wonderfull. That’s a beautiful bao. Doe you have bao recipe with gluten-free flour ? I like to have that’s one. Thanks before.🙏😍

[@Krysthalenz]

You treat the dough so delicately

[@sjinzaar]

Sir... I say it again... you have beautiful hands and arms. 😄

[@kenhui536]

but also face

[@sumairayousaf4520]

Haha agree

[@michaellim]

Sjinzar Austin, you are making me blush right now. 😳 Thank you everyone for the compliment. 😊

[@sjinzaar]

@@michaellim ❤❤❤

[@DB-vt1kk]

I agree! Handsome fellow!

[@noneemad6821]

انت شيف رائع بمعنى الكلمة وكل وصفاتك دقيقة جدا شكرا لك على كل ما تقدمه متابعتك نون من بغداد

[@chauluu9410]

Thanks Michael for this instructional video! Very informative and useful ,loved it 👍❤️

[@josephliu6204]

Mr. Lim can you show us how you made that filling in the second part of your video?

[@kiyokohernandez4358]

Yes, plan and dream to have it for small business because Iam following you. Thanks chef @ Micael Lim

[@creativekat109]

thanks for another great tips n track n sharing how to make a perfect 包，非常感謝您！現在疫情住溫哥華基本都要自己做外賣賣的東西越來越貴了。

[@manilabaycondo]

Can I just use cake flour instead of APF adding wheat starch? Cake flour is whiter and lesser protein. Thank you for teaching us

[@JLo-up5ib]

Thanks so much Michael you explain it so clear.

[@karenchloe.]

Yum 😋! Thank you Chef Lim. Cheers Karen from Croatia.

[@emmam7286]

Excited to try this! How come you don’t use baking powder in the recipe using all-purpose flour?

[@sarahmh9705]

Hello.. Thank you for teaching us this recipe. May I know what is the purpose of rolling and folding the dough? What if I skipped it?

[@dianaserra8198]

Hi, thanks for sharing. I am trying to make the authentic recipe but I don't seem to find anywhere in Bristol UK, the "Bao flour"; to be honest, I don't even know what is the difference between weat plain flour & Bao flour? I checked an Asian Supermarket and did not find in the list of their flours stocked...could it be under a different name by chance? All I know is that whenever I tried to make the bao dough, as result it was all acceptable except for a darker colour of the buns, against the white of the already prepared. Can you give me some tips about it please?😊❤

[@Li-zr9pi]

Thank you Chef for sharing your experiment and how to calculate the ingredients 😊 so worthy ...

[@lavendarhui]

if I use machine remove gas inside baozi how to make it round like u do?

[@wanlingloh6634]

Hi, May I know what is the purpose of adding wheat starch, can I use all 300g all purpose flour? Thank you for reply🙏😊

[@michaellim]

For texture and colour.

[@yeozhang7643]

So, if i use only bao flour ...it doesn't need to added lard / oil ? Just for make sure, so Thankyou in advance 😊

[@iantheawe]

I have to agree that AP flour tends to yield better taste than the bao flour, personally. Bao is often equates of being white in colour and whenever I made bao using AP flour they tend to get yellowish skin which my Chinese grandmother would scorned me for it. But then again, the bao flour in my country is different from the Thailand's and it's almost the same price with AP flour in my country. Good informational video.

[@arminaviviansonnie6209]

Thanks, I'm new to cooking Asian food, but I loved it.

[@catherinechen8144]

Thank you for sharing, Chef. You're the best 👍

[@sibale6442]

Hi how are u I love your cooking so much from Algeria 🇩🇿

[@tettymalinda6250]

I already trial your method , i love it so much , the texture so soft 🔥🙏😘

[@valeriab7521]

Chef Lim, can soy/almond milk or any other non-dairy milk be used instead of regular milk for your bao recipe? I can’t wait to try your recipe, thanks in advance!!! 🙏🏻

[@michaellim]

Yes, absolutely.

[@lilowee3962]

Hi Does china wheat starchmean (deng mian fen) 澄面粉？ What is it used for in this recipe?

[@rachelferreiradasilva4993]

Maravilhoso! Como sempre vc surpreendendo. Parabéns e obrigada por compartilhar seu trabalho.

[@huazhang9427]

would you teach me how to make 'bo luo bao' please thank you。

[@mikestella4902]

Thanks for sharing .but can i prepare this dough overnight and steam it in the next morning because i want to do this for breakfast ?

[@cristinaatienza8254]

Hi sir...just wanna ask if i can use butter compound in my eggtart?

[@graemechow88]

For using all purpose flour, can I replace with water instead of milk which made it softer , will I get the same result. Some use vege oil any help in the recipe?

[@itran888]

Hi Michael. I forgot to ask you after kneading and forming into desired shape, do I need to let the dough rest at all before steaming buns? Also, at what temperature (high, medium or low heat) and for how long (minutes) in steaming?

[@michaellim]

Please watch the video carefully and you will find your answer in the video.

[@slm6546]

Thanks Chef for sharing the calculation of the yeast, I've noted in my book 👍🙏

[@Wingburner]

Hi Michael Do you get a whiter pau with all purpose flour when you add wheat starch or is it the milk ? Thanks

[@mayaquinn1429]

Tq for the shared recipe, I’ve been looking for so long

[@irenetan3578]

How long musty proof the pao. Steam how long?

[@mondoman1890]

New favorite channel 👍

[@kenji9324]

Hi Michael, thank you for your bao recipe. It is my most successful bao-making recipe. However, the texture is still rather dense. How can I make it softer and fluffy?

[@sarahhese2889]

I'm never sick of watching this over and over again, lol yet to find the courage to make it. Lol

[@ayinsetiawaty2856]

Wow the bao looks soft and delicious. Can you share this the bao filling recipe too?

[@jennyaw9391]

I can't wait to try this. May I know do you use bleached or unbleached all-purpose flour?

[@briechoice4823]

Thank you so much Michael for sharing ....have a nice day for you

[@elsa22297]

I just want to ask what kind of flour are you using? I tried to make steam buns but it comes out yellow. Thank you 🙏

[@tanshareen7762]

I tried the recipe without pao flour and it's delicious. Thanks for the recipe🥰🥰🥰

[@helenmak4569]

Hi, Tan. What flour did you use instead? All Purpose?

[@zulmajosefinabrandan8513]

Excellent, very beautiful and so simple, thanks!

[@veroniquecallaerts7030]

Hello Michael a very interressant experience recipe

[@tanchuikim4071]

10q so much, every time i use to buy the special flour for bao which much expensive than normal flour ,now i understand ,yea💪💪😊😃10s

[@mycoethel183]

This dough no need to rest?just make directly?

[@michaellim]

Please be more specific on your question. Provide a time stamp in this video so I can understand your question.

[@shilpakhanna5163]

Can this be made with rice flour . I wanted to try a gluten free bao bun🙏

[@areum1992]

Can I use wheat flour?

[@rojamardamootoo6871]

What is bao flour is it not same as all purpose. flour. ? How is it different?

[@kyle880413]

can I use high protein flour to do bao?

[@bakewithvaishu3178]

Heyyy....I tried this recipe and it was turned out amazing...!!!🤩😋💕 Thank you so much @Michael_Lim 🤗♥️✌️

[@valentinachoni8866]

Amazing would like to taste this someday..

[@charliechan8541]

The all purpose flour is low, medium or high protein one?

[@content-mu8bo]

I happen to spot Bao Flour first time in China town today almost got it thinking it might taste better. Instead I still get a plain flour of a Chinese brand. Good I spot your video now and pleased didnt get the Bao Flour. I am going to try your receipt on the mission to find the difference using western brand flour and Chinese one :)

[@angelapalmer9062]

Perfect recipe thank you

[@rosamellado4519]

Genial Michael, deliciosas tus recetas, un saludo desde Argentina 😊

[@gsh4373]

What did you put in the center of the second type?

[@clauliv5860]

What if i use cake flour dan wheat flour?

[@julielim3680]

Hi Michael, can i use high protein flour?

[@mildredestradarodriguez4057]

sencillamente P E R F E C T O tienes manos de oro

[@nolenl1503]

Yummy thanks for the best chef in the world ❤️🌺

[@dianakaufman390]

Hi Michael just found ur channel and I love all buns!! Can I ask when do u decide to use a mixer and when do u decide to use ur hands to knead?

[@michaellim]

Not sure what you meant. You can use both methods. If you have no time to spare and have a stand mixer, then is better to use a stand mixer, don’t you think?

[@nasmaxsdnbhd]

Hai, why is the bun using other recipe becomes hard if its cool, waiting 4 yr reply ilove all yr work og baking, tq

[@michaellim]

There are so many recipes on KZbin. You just have to try and find a good and correct recipe to work with. Further more, your skill to execute the recipe is also important. All bread turn hard when expose to the air for long time.

[@kimanhtran9575]

Thank you its clear hopefully I can make it. Thanks ❤️😊

[@deisetonussiaquilerrodrigu4576]

Sempre perfeito 👏👏👏👏👏👏🇧🇷 parabéns vc é fera 💝

[@li7067]

請問什麼是包子粉？同All purple有什麼分別？謝謝

[@ThaoPhan-vp4oy]

Hi . Can you make gluten free bao please. My daughter can’t eat wheat flour. Thank you

[@ugurtayefeh9991]

Super Idee Thank you so much TÜRKİYE ❤👀❤

[@nurulmer197]

It’s always nice to see you working with the dough. But I’ve got a question, why don’t you use the same recipe in this video? I mean if you want to compare between Bao flour and self-mixed flour? I really appreciate your answer 😊

[@michaellim]

I am comparing two different recipes, not for the amount or ingredients used. I comparing for the end results. The bao flour came with the recipe instructions stated on the packaging. So is right for me to use that recipe provided by the manufacturer to achieve the optimal results of the bao flour. As for the self mixed flour is my own recipe. Both recipes turned out well. Just like comparing cars from Toyota and BMW. They are both cars, but build with different engines and technology. Both cars can take you from A to B. If you get what I mean.

[@anntu7530]

Thank you for the recipe 👍❤️

[@negcastillosaines5455]

Sir, what is wheat starch? Is it ok if I use corn starch too substitute for wheat starch? Thanks for the reply, Sir Michael. God bless.

[@ChauNguyen-sm3iv]

No, it has to be wheat starch. You can find it online or oriental stores.

[@bettykartisan6795]

Xie-xie Michael for sharing.👍

[@fayeliu2601]

包子粉是什麼麵粉？沒聽說過….🤔

[@sfoo4519]

Michael, just my opinion. I do not think the conparison is accurate. The bao flour recipe only has plain water and yeast. The all purpose flour recipe has milk, vegetable oil, sugar and yeast.

[@tonicorona5277]

Those look perfect. Thanks chef

[@maraskaltv48]

Great tutorial...🤩🤩🤩🤩🤩 🤗🤗🤗🤗🤗

[@judynga3138]

Thanks Michael ☺️

[@1978rharris]

That’s awesome to know. I just made my first attempt at steamed bao buns the other week and it came out fine except for the pitting you mentioned. I look forward to trying again with the folding technique. What was the thing you folded into the dumpling? It almost looked like caramel.

[@michaellim]

It was mung bean paste. Good luck with your next attempt.

[@gonnagetya1433]

@@michaellim Did you have a video making the mung bean paste?

[@gsh4373]

What about the kind of flour that has baking powder mixed in and requires no yeast? Just sugar and milk?

[@michaellim]

Are you talking about self rising flour? Where you get the idea when there is baking powder, you don’t require yeast to make bread?

[@tehsweeleng]

Can we use the mixer to do the initial knead before kneading with hand?

[@michaellim]

Yes of course.

[@flowercook3915]

I do mine in bread machine

[@jennylow4818]

Hi Micheal may I know the weight of each individual bao that you make

[@michaellim]

Around 50g each.

[@jennylow4818]

Thank you very much