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

Watch this if you are planning to use Bao Flour.
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Steamed Buns Using Bao Flour
300g Bao Flour
160g Cold Water
6g Instant Yeast
Steamed Buns Recipe
225g All Purpose Flour
75g Chinese Wheat Starch (0,2% protein)
6g Instant Yeast
30g Sugar
10g Vegetable Oil
160g Cold Milk
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[@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. ❤️😊

[@medihakaya4593]

Wow! Perfection at every step of your baking.

[@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.

[@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.

[@ruthfeeney9441]

Love your recipes Michael thanks for sharing 😀

[@chauluu9410]

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

[@chihayach1900]

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

[@zulmajosefinabrandan8513]

Excellent, very beautiful and so simple, thanks!

[@Li-zr9pi]

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

[@briechoice4823]

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

[@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........

[@JLo-up5ib]

Thanks so much Michael you explain it so clear.

[@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

[@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 ❤️

[@karenchloe.]

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

[@annamariana8140]

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

[@Krysthalenz]

You treat the dough so delicately

[@catherinechen8144]

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

[@sarahhese2889]

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

[@rl1244]

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

[@nolenl1503]

Yummy thanks for the best chef in the world ❤️🌺

[@arminaviviansonnie6209]

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

[@joyceteo1530]

Thank you for this wonderful demonstrations!

[@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.

[@tonicorona5277]

Those look perfect. Thanks chef

[@anntu7530]

Thank you for the recipe 👍❤️

[@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!

[@angelapalmer9062]

Perfect recipe thank you

[@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.

[@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 😊

[@mayaquinn1429]

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

[@judynga3138]

Thanks Michael ☺️

[@tettymalinda6250]

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

[@rachelferreiradasilva4993]

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

[@bettykartisan6795]

Xie-xie Michael for sharing.👍

[@slm6546]

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

[@kimanhtran9575]

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

[@Chef_xhing]

Wow..just loved it

[@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。

[@user-cx7ej1hf1v]

Wow, defitely will try this.

[@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..

[@devisetiawati8861]

Love this video. Thanks❤

[@meidaambarita8775]

Love the recipe

[@mondoman1890]

New favorite channel 👍

[@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!

[@noneemad6821]

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

[@malineejohnston]

Thank you for sharing.

[@rosamellado4519]

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

[@veroniquecallaerts7030]

Hello Michael a very interressant experience recipe

[@ulya1483]

Thank you 😊

[@deisetonussiaquilerrodrigu4576]

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

[@kiyokohernandez4358]

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

[@soniamajouri49]

Hello Chief 🙋👍 Thank you 🙏

[@myleneso6753]

omg. i need to try this. thanks chef Lim

[@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

[@ugurtayefeh9991]

Super Idee Thank you so much TÜRKİYE ❤👀❤

[@julielim3680]

Hi Michael, can i use high protein flour?

[@hoangtriky7612]

Great video 👍👍👍

[@cristinaatienza8254]

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

[@zojanadeem7440]

Wow its amazing

[@maraskaltv48]

Great tutorial...🤩🤩🤩🤩🤩 🤗🤗🤗🤗🤗

[@Alia64]

Very beautiful

[@charliechan8541]

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

[@jennyaw9391]

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

[@bushrasworld217]

Fantastic

[@shelly6056]

Very nice yummy 😋

[@kyle880413]

can I use high protein flour to do bao?

[@ayinsetiawaty2856]

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

[@Keluargalombokdiausi]

Thanks chef. 🇳🇿

[@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?

[@sumairayousaf4520]

PERFECT!!!! AS ALWAYS 🤗🇵🇰🌺

[@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 ?

[@user-nx4ex3qq2y]

👏🏼 bravo!

[@li7067]

請問什麼是包子粉？同All purple有什麼分別？謝謝

[@lilowee3962]

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

[@julielara9685]

Thanks

[@Wingburner]

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

[@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?

[@clauliv5860]

What if i use cake flour dan wheat flour?

[@lamnguyen8230]

Yummy yummy ❤❤❤❤❤

[@huazhang9427]

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

[@mildredestradarodriguez4057]

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

[@emmam7286]

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

[@johnnyong2341]

Thanks for sharing 😊👍☕🍰

[@shilpakhanna5163]

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

[@irenetan3578]

How long musty proof the pao. Steam how long?

[@sibale6442]

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

[@dc33333]

genius!!!

[@RinMeiZka]

Wahh yummy....

[@rBJ817]

Very nice

[@Abigail22297]

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 🙏

[@areum1992]

Can I use wheat flour?

[@josephliu6204]

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

[@rojamardamootoo6871]

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

[@yeozhang7643]

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

[@brandonthi9357]

Love to see yr video again bro

[@iantheawe9212]

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.