Comments on: Custard Bun-Milk Yolk Buns

By: Elaine

Elaine — Wed, 13 Sep 2023 00:13:33 +0000

In reply to Jomarlyn. It is super nice to hear you about the buns. Kids must be very happy.

By: Jomarlyn

Jomarlyn — Sun, 10 Sep 2023 07:38:53 +0000

Hi! Thank you for your recipe. I made this and it turned out so soft and fluffy… I colored my buns and shaped them to looked like mango. My kids loved them so much…

By: Elaine

Elaine — Thu, 26 Aug 2021 00:19:05 +0000

In reply to Carmen. Carmen, Tapioca flour is not a good substitute for wheat starch. You can use corn starch. Also if the filling is too runny, you either continue heating it to see whether it can wrap together or increase the amount of starch used.

By: Carmen

Carmen — Tue, 24 Aug 2021 23:47:52 +0000

Hello,
I am having an issue with my custard filling. It’s still very runny and doesn’t look like it will turn into a ball anytime soon. I used double the tapioca flour instead of wheat starch as I didn’t have any?

By: Jessica

Jessica — Sat, 06 Mar 2021 22:47:04 +0000

In reply to Aivan. Maybe bleached flour versus unbleached flour? I am noticing it's more difficult to find bleached flour where I live.

By: Elaine

Elaine — Thu, 18 Feb 2021 02:57:44 +0000

In reply to Fritz. You can use cornstarch

By: Elaine

Elaine — Thu, 18 Feb 2021 02:50:19 +0000

In reply to Diana Banh. Cool the buns after steamed and then you can freeze them.

By: Diana Banh

Diana Banh — Mon, 08 Feb 2021 11:31:42 +0000

How can I store the buns? Fridge? How far a head can I make this?

By: Fritz

Fritz — Wed, 03 Feb 2021 06:53:27 +0000

What can be replaced for wheat starch?