tag:blogger.com,1999:blog-4805570821469912515.post3443496405511658325..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Fun with Steamed BunsHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger143125tag:blogger.com,1999:blog-4805570821469912515.post-37153124218020957942017-10-05T17:06:23.318+08:002017-10-05T17:06:23.318+08:00Did these last night and they were awesome, for an...Did these last night and they were awesome, for anyone wondering what flour to use in the UK if you can't get Hong Kong flour, I used 00 flour and they came out really well.Tim & Familyhttps://www.blogger.com/profile/15519946853290987006noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-80139389536336357192016-12-30T11:19:14.703+08:002016-12-30T11:19:14.703+08:00Hi SLing, great to hear that it works well for you...Hi SLing, great to hear that it works well for you, it's my go to recipe too :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-2858005695236983992016-12-29T10:04:54.850+08:002016-12-29T10:04:54.850+08:00Hi. Tried this recipe for bao dough for meat bao; ...Hi. Tried this recipe for bao dough for meat bao; it turned out exactly the way I like it... soft, fluffy. My go to recipe for bao dough from hence forth. Thank you for sharing this recipe 😊SLingnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-11656362676922989672016-11-29T21:48:52.247+08:002016-11-29T21:48:52.247+08:00Hi, Did you cover the shaped buns while you shape ...Hi, Did you cover the shaped buns while you shape the rest? If the dough may turn hard and dry if left uncovered for a long time. Otherwise, I am not sure why the texture became tougher. I am sorry if I am of not much help. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-48697624165866985652016-11-28T14:22:03.187+08:002016-11-28T14:22:03.187+08:00hello, i know this is an old post but i just made ...hello, i know this is an old post but i just made this recipe today. and it was a big success! thank you so much for sharing. however, little doubt here is that: for the final proof, is it a standard time of 25 min of proofing or proof until the buns are double in size? as i made a bunch today, and some were done shaping so took longer time to proof while i shape for others. the one i let stand for 40 min , the textures were tougher (although overall were still fluffy), and the batches that i shaped at last and let stand for 25min, those were more fluffy and texture were finer. is that due to timing of proofing?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-22191910261861807622016-10-22T14:19:17.948+08:002016-10-22T14:19:17.948+08:00Hi,
I want to thank you for the recipe. I tried it...Hi,<br />I want to thank you for the recipe. I tried it today and I am so happy with the results.Thank you for sharing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-91333357346441326272015-12-07T21:08:49.425+08:002015-12-07T21:08:49.425+08:00Hi, What kind of flour did you use? If you use pla...Hi, What kind of flour did you use? If you use plain flour, it would be yellowish. Not sure why it is hard, don't think it is due to kneading for too long. Was the dough dry?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-10725502343064242922015-12-07T13:47:36.129+08:002015-12-07T13:47:36.129+08:00hi, i've steamed the paus. i love it. but mine...hi, i've steamed the paus. i love it. but mine are a bit hard and yellowish colour. why is it like that? is it i knead too long? thanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-80055778185096228542014-12-11T22:24:27.808+08:002014-12-11T22:24:27.808+08:00Hi I am not sure whether nutella would melt too mu...Hi I am not sure whether nutella would melt too much? You would also need to make sure the seams are sealed well to prevent the filling from oozing out.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-52665950391308518092014-12-11T17:51:55.446+08:002014-12-11T17:51:55.446+08:00Hi, can I replace Nutella with red bean paste?Hi, can I replace Nutella with red bean paste?Anonymoushttps://www.blogger.com/profile/13633209991709403756noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-12168339840014024612014-09-26T20:17:06.305+08:002014-09-26T20:17:06.305+08:00Hi MP, very glad to hear that this recipe works fo...Hi MP, very glad to hear that this recipe works for you :):)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-46912044109471229132014-09-26T11:30:12.020+08:002014-09-26T11:30:12.020+08:00Since I tried your bao recipe,it become my family ...Since I tried your bao recipe,it become my family favorite bao skin,for the filling I use my own pork filling recipe.I always make it,keep in the refrigerator and reheat when ever anyone want to eat,never buy from out side anymore,thanks very much for sharing.MPnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-11514824068450878132014-06-06T09:18:20.269+08:002014-06-06T09:18:20.269+08:00Hi, I have not tried this, but for steamed buns, i...Hi, I have not tried this, but for steamed buns, it is best to steam right after the buns are have risen. Maybe you can steam the buns the day before and keep them in an air tight container and leave to chill in the fridge. The next morning, steam again to reheat before serving. You need not use a bamboo steamer, you can steam on a plate in a wok. Hope this helps.<br /> Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-21008906576736863812014-06-05T15:45:20.126+08:002014-06-05T15:45:20.126+08:00Hi, can I make the buns the day before for steamin...Hi, can I make the buns the day before for steaming in the morning? Please let me know if it's OK to store in the fridge and how long I should let the buns rise for before steaming? Also, can I steam them on a plate in a wok? I don't have a bamboo steamer. Thanks!Anonymoushttps://www.blogger.com/profile/10440773841372532509noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-54653646213056853762014-01-13T08:11:36.337+08:002014-01-13T08:11:36.337+08:00Hi Eivu luvie, thanks for reading :)
I am not sur...Hi Eivu luvie, thanks for reading :)<br /><br />I am not sure, but maybe, the chewy texture could be due to the higher protein level of the flour you used... <br /><br />You can try substitute with Low protein Bleached all purpose flour. <br />I googled and found that this brand White Lily's all purpose flour has about 8% protein level and it is bleached. It will be a close substitute to pao flour/HK flour. (http://www.whitelily.com/Products/Category.aspx?categoryId=305) I hope you are able to get it in Canada. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-5982829113966305912014-01-11T17:05:35.946+08:002014-01-11T17:05:35.946+08:00Hi HHB,
Thank you for the wonderful instructions!...Hi HHB,<br /><br />Thank you for the wonderful instructions! It's been a pleasure reading your blog.<br /><br />I have made 包 in the past with Hong Kong flour when I was in Singapore and all-purpose flour while in Canada. Both turned out slightly yellow and chewy somehow. I suspect it's due to the lack of a leavening agent, which I will add in my next attempt.<br /><br />My question to you is, I cannot find 包粉 where I am. What type of flour is the closest to 包粉 or Hong Kong flour?Anonymoushttps://www.blogger.com/profile/02516459728216065671noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-74906790723570170032013-12-18T20:01:53.896+08:002013-12-18T20:01:53.896+08:00Hi Angela, yes you will need to activate the activ...Hi Angela, yes you will need to activate the active dry yeast before using. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-7483394654163865962013-12-18T08:06:22.721+08:002013-12-18T08:06:22.721+08:00Do I make it the same way if I'm going to use ...Do I make it the same way if I'm going to use Active Dry Yeast, or should I add the yeast to the water and sugar first?Blaireauhttps://www.blogger.com/profile/13466302001775941681noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-88153140751184238332013-09-05T19:26:11.226+08:002013-09-05T19:26:11.226+08:00Hi Berries, great to hear that it turns out well ...Hi Berries, great to hear that it turns out well this time. I have not tried leaving the dough overnight so I'm not able to comment on this. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-67591006171026926792013-09-05T14:29:04.881+08:002013-09-05T14:29:04.881+08:00Hi HH,
Tried making again and I used my mixer to...Hi HH, <br /><br />Tried making again and I used my mixer to knead the dough. this time manage to get the soft and fluffy textures. I am happy. Thank you. However, need to seek your advice. After shaping the dough and proofing, instead of steaming them immediately, can I keep them in the fridge and steam them only the next day ?<br /><br />Thanks and best regards<br />Berries Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-20555540129321470112013-08-17T09:21:39.443+08:002013-08-17T09:21:39.443+08:00Hi, not sure what us the cause. It could be the ye...Hi, not sure what us the cause. It could be the yeast? Did u over proof the dough.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-20221283727832076052013-08-16T17:28:38.220+08:002013-08-16T17:28:38.220+08:00Hi HH, Thank you so much for your reply and advice...Hi HH, Thank you so much for your reply and advice :) Will definitely try again :)<br /><br />BerriesAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-50615630448190631152013-08-16T13:08:10.369+08:002013-08-16T13:08:10.369+08:00Why is my bao taste sourly ? Why is my bao taste sourly ? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-48786500183802980362013-08-14T06:54:30.934+08:002013-08-14T06:54:30.934+08:00Hi Berries, I don't think you have over knead ...Hi Berries, I don't think you have over knead the dough, I spent at least 30mins to knead dough by hand. It is more likely that you have not knead the dough well enough as the buns are not as fluffy or soft. It is not really possible to over knead dough by hand...<br /><br />You can always use your mixer to knead as long as it can be used to knead dough. hope this helps and wish you success in your next attempt :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-15967153635621975762013-08-13T15:22:02.337+08:002013-08-13T15:22:02.337+08:00Hi HH, Your bao looks awesome and inspired me inst...Hi HH, Your bao looks awesome and inspired me instantly to try making it. However, mine came out yellowish (using HK Bao flour)and the dough is not fluffy and soft as yours although it is edible :( Was using hand kneading the dough. <br /><br />Plan to try making it till I get it right. <br /><br />Do you think I over knead the dough cause I kneaded it for more than 15 mins and I did not get the thin membrane. And may I use my Kenwood mixer to do it ? Please help !!:(<br /><br />BerriesAnonymousnoreply@blogger.com