Comments on: Bakpao : The steamed buns project https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/ The place for the ambitious home baker Sat, 28 Nov 2020 17:58:53 +0000 hourly 1 By: Weekend Bakers https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-651962 Thu, 26 Jul 2018 19:12:05 +0000 http://www.weekendbakery.com/?p=12738#comment-651962 In reply to Lydia.

Hello Lydia,
Thank you for your enthusiastic comment. Yes, try to take the brioche to a perfect proof, so if it needs longer, just give it an extra hour even if possible. It also depends on the room and dough temperature how quickly it rises of course.

We have not done it ourselves, but of course you can fill other buns with these fillings. We think the dough for this recipe will work well too for your own version:
www.weekendbakery.com/posts…ie-danish/

Happy baking and experimenting!

]]> By: Lydia https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-651948 Sat, 21 Jul 2018 13:16:14 +0000 http://www.weekendbakery.com/?p=12738#comment-651948 Sounds lovely. I’m thoroughly enjoying your website which I accidentally stumbled on. Tried your No Knead Brioche yesterday, good for first attempt. I should have proofed buns longer, 2 hours was not enough.

Love the fillings. Can I use them in a bun/soft dough recipe? Which recipe should I use?

Thank you for sharing your expertise and the lovely website.

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-650051 Tue, 30 May 2017 16:07:58 +0000 http://www.weekendbakery.com/?p=12738#comment-650051 In reply to Edward.

Hello Edward,
Yes you can, but we have found we get the best results for this recipe when using high protein flour.

]]> By: Edward https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-650022 Wed, 24 May 2017 07:24:45 +0000 http://www.weekendbakery.com/?p=12738#comment-650022 Can I use all-purpose flour?

]]> By: Indonesian Steamed Mini Buns ~ Bakpao für Streetfood & Sambal | Food with a View https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-646993 Sun, 13 Sep 2015 21:02:22 +0000 http://www.weekendbakery.com/?p=12738#comment-646993 […] the dough (which we kneaded by hand), we were thankful for this recipe by The Weekend Bakery regarding ingredients and measurements since this were our first steamed buns ever. Mix all dry […]

]]> By: Ellen van Schaik https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-646948 Sat, 22 Aug 2015 07:43:32 +0000 http://www.weekendbakery.com/?p=12738#comment-646948 In reply to Weekend Bakers.

Dag Ed & Marieke,

Heel hartelijk dank voor de duidelijke uitleg.
Ga het binnenkort proberen.
Fijn week end.

Groeten van Ellen

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-646916 Thu, 06 Aug 2015 17:31:27 +0000 http://www.weekendbakery.com/?p=12738#comment-646916 In reply to Ellen.

Hoi Ellen, het sterke broodbloem zorgt er juist voor dat je lang kunt rijzen zonder dat het broodje in elkaar stort. De stoom zorgt ervoor dat het broodje nog een heel stuk door groeit tijdens het ‘bakken’. Gewoon een keer proberen!

]]> By: Ellen https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-646890 Fri, 31 Jul 2015 14:08:11 +0000 http://www.weekendbakery.com/?p=12738#comment-646890 Dag Ed & Marieke,

Wat leuk: bapao’s.

Is er een specifieke reden voor het gebruik van een sterke broodbloem en water?
Vraagje: Kunnen de broodjes ook gemaakt worden van Amerikaanse patent?
Vraag me af als je Amerikaanse patent of Manitoba gebruikt, of de gestoomde broodjes dan luchtig worden en niet te “stijf”, omdat het een waterdeegje betreft.

Alvast hartelijk dank voor de reactie.

Groetjes van Ellen

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-646869 Mon, 20 Jul 2015 10:05:04 +0000 http://www.weekendbakery.com/?p=12738#comment-646869 In reply to claire.

Hi Claire,
Thank you so much.
We had some scary moments because something awful and technical happened this weekend beyond our fault and control Luckily all is well again and we can concentrate on the baking!

Greetings from Holland,

Marieke

]]> By: claire https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-646868 Mon, 20 Jul 2015 07:10:58 +0000 http://www.weekendbakery.com/?p=12738#comment-646868 so glad you are back! so far i have only baked your 70% rye bread, your rye lovers bread and your sourdough buns.. great recipes! thank you so much for your time and dedication, i was shocked to see you ‘of line’ because there are so much more recipes i want to try, like this one. Claire, Dutchy in Australia.

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-646571 Tue, 17 Mar 2015 08:45:48 +0000 http://www.weekendbakery.com/?p=12738#comment-646571 In reply to Marina Maria.

Thank you Marina, hope the result will be wonderful too!

Happy steaming,

Marieke

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-646570 Tue, 17 Mar 2015 08:44:41 +0000 http://www.weekendbakery.com/?p=12738#comment-646570 In reply to RVW.

Hello RVW,
Indonesia is a former Dutch colony (think spices) with all the good and bad that comes with it, the wonderful food being a good part of course. You can read more about it here: en.wikipedia.org/wiki/…_relations

Greetings from Holland,
Marieke

]]> By: RVW https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-646569 Tue, 17 Mar 2015 04:00:05 +0000 http://www.weekendbakery.com/?p=12738#comment-646569 You mentioned Holland’s special bond with Indonesia. Could you expand on that?

RVW the fairly ignorant American

]]> By: Marina Maria https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/comment-page-1/#comment-646565 Sat, 14 Mar 2015 13:25:56 +0000 http://www.weekendbakery.com/?p=12738#comment-646565 This sounds (and looks) awesome! I’ve been meaning to make steam buns since I ate them at Momofuku with pulled duck. I will definitely try there. Thank you!

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