Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Sift 25g of bread flour, add 100g of water and mix well, cook over low heat while stirring continuously until it thickens into a paste, then remove.
local_fire_departmentLow heatWatch out
Stir continuously while heating, otherwise it will burn at the bottom.
In a bowl, add 300g bread flour, 6g instant yeast, 50g sugar, the yudane, 1 egg, 70g water and 20g oil. Mix into a dough and knead on the table until smooth.
Watch out
Knead firmly with the heel of your palm until the dough surface is completely smooth.
Place the kneaded dough in a bowl, cover with plastic wrap, and let it rise for 1 hour until doubled in size.
Watch out
Place in a warm, draft-free place to rise, otherwise fermentation will take longer.
In a bowl, add 1 egg, 25g oil, 40g sugar and 80g coconut flakes, mix thoroughly to form the coconut filling.
Watch out
Sugar and oil must be fully incorporated with coconut flakes, otherwise it will fall apart.
Take out the fermented dough, remove air, divide evenly into 8 portions, and roll each into a small ball.
Watch out
Divide into even sizes, otherwise baking times will be inconsistent.
Flatten the dough balls, add coconut filling, roll up and pinch the seams tightly, and place on a baking sheet lined with parchment paper.
Watch out
Seams must be pinched tightly, otherwise the filling will leak and burn during baking.
Cover the shaped buns with plastic wrap and let them undergo a second rise for 1 hour.
Watch out
Buns should be visibly larger and soft after proofing.
Melt 30g unsalted butter, sift in 20g cake flour and 10g sugar, mix well, put into a piping bag and refrigerate for 15 mins.
Watch out
Butter must be fully melted and mixed with flour without lumps.
Brush egg wash gently on the risen buns, pipe decoration paste stripes, and sprinkle sesame seeds on top.
Watch out
Brush egg wash gently to avoid deflating the fluffy risen dough.
Always use oven mitts when putting in or taking out baking trays to prevent burns.
Preheat the oven to 170°C, bake for 20 minutes until the surface turns golden brown, then take out.
local_fire_department170°CWatch out
Keep an eye on the coloring in the last few minutes to avoid burning.
Master Grade Easy Taro Cake
Chef Po's Signature Scrambled Eggs with Tomatoes
Cantonese Stir-Fried Flat Rice Noodles with Egg Gravy (Wat Tan Hor)
Authentic HK Crispy Noodles with Shredded Pork
Traditional Hakka Ham Kok Zai
Baked Hong Kong-Style BBQ Pork Buns