Comments on: Custard Bun-Milk Yolk Buns https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/ Chinese Recipes and Eating Culture Wed, 13 Sep 2023 00:13:33 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: Elaine https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/comment-page-4/#comment-1494906 Wed, 13 Sep 2023 00:13:33 +0000 http://fd5.b5b.myftpupload.com/?p=6038#comment-1494906 In reply to Jomarlyn.

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

]]> By: Jomarlyn https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/comment-page-4/#comment-1494836 Sun, 10 Sep 2023 07:38:53 +0000 http://fd5.b5b.myftpupload.com/?p=6038#comment-1494836 5 stars
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 https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/comment-page-4/#comment-1243473 Thu, 26 Aug 2021 00:19:05 +0000 http://fd5.b5b.myftpupload.com/?p=6038#comment-1243473 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 https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/comment-page-4/#comment-1243043 Tue, 24 Aug 2021 23:47:52 +0000 http://fd5.b5b.myftpupload.com/?p=6038#comment-1243043 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 https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/comment-page-3/#comment-1185836 Sat, 06 Mar 2021 22:47:04 +0000 http://fd5.b5b.myftpupload.com/?p=6038#comment-1185836 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 https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/comment-page-4/#comment-1181474 Thu, 18 Feb 2021 02:57:44 +0000 http://fd5.b5b.myftpupload.com/?p=6038#comment-1181474 In reply to Fritz.

You can use cornstarch

]]> By: Elaine https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/comment-page-4/#comment-1181468 Thu, 18 Feb 2021 02:50:19 +0000 http://fd5.b5b.myftpupload.com/?p=6038#comment-1181468 In reply to Diana Banh.

Cool the buns after steamed and then you can freeze them.

]]> By: Diana Banh https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/comment-page-4/#comment-1178885 Mon, 08 Feb 2021 11:31:42 +0000 http://fd5.b5b.myftpupload.com/?p=6038#comment-1178885 How can I store the buns? Fridge? How far a head can I make this?

]]> By: Fritz https://www.chinasichuanfood.com/custard-bun-milk-yolk-buns/comment-page-4/#comment-1176716 Wed, 03 Feb 2021 06:53:27 +0000 http://fd5.b5b.myftpupload.com/?p=6038#comment-1176716 What can be replaced for wheat starch?

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