Basic Steamed Buns / Newly Improved Recipe

author Michael Lim   4 month ago

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Steamed Pork Buns

Facebook page: Associated with: Bonding in the kitchen: The dough recipe: Steamed Pork Buns Ingredients: 400 grams pork 20 grams spring onion (chopped) 1 teaspoon gnger (finely chopped) 1/2 teaspoon white pepper 1/2 teaspoon salt 2 tablespoon light soy sauce 1 teaspoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon sesame oil 1 tablespoon shaohsing wine 1 tablespoon corn starch/ corn flour 80 grams water. Steam the buns for 12 to 15 minutes.

[Eng Sub] 鲜肉包子【曼食慢语第114集】 Chinese steamed pork bun

终于做了最简单的肉包子,要的就是那份质朴。像是很多年前,小时候在家门口的包子铺里吃到的那样,白白胖胖,圆圆鼓鼓,喧软松发的大肉包子。面皮蓬松有弹性,咬开后肉香扑鼻而来,滚烫的肉汁不停地涌出来,一不小心就会烫着嘴…… 完整菜谱见 ————————————————————————— 新浪微博:@Amanda的小厨房 微信公众号:amandatastes 片尾有二维码,扫一扫即可关注微信哦

Fluffy steamed buns filled with sweet red beans (Jjinppang: 찐빵)

Traditional Korean jjinppang, or fluffy steamed buns filled with red beans, are soft on the outside, with chunky, sweet red bean paste in the inside. Full recipe: Help others by translating the English caption of this video into your own language: My cookbook: Get Maangchi's letter every month: My Instagram: My Facebook: My Twitter:

Chinese Steamed Pork Buns baozi Recipe [鲜肉包子]

I grew up with steamed pork bun. When I was in school, my favorite thing to do in the morning is grabbing few steamed buns from the baozi shop. It is warm and fluffy. Tastes delicious. I got a lot of request for this. People are asking me how make a fluffy, soft steamed bun? Well, it is not hard as long as you know how to make the dough. Ingredients for the dough(enough to make 12 buns) - 500 grams of all-purpose flour - 250 grams of warm water - 3 grams (1 tsp) of yeast - 1 tbsp of sugar Ingredients for the filling - 350 grams of ground pork(sorry for the audio mistake in the video, it should be 350 grams not 300grams) - 1 tsp of grated garlic - 1 tbsp of soy sauce - 2 tsp of oyster sauce - 1/2 tsp of salt - 1 tsp of sugar - 1 tsp of dark soy sauce - 2 tsp of sesame oil - 1/3 cup of non-flavored chicken stock - 1/2 cup of spring onion INSTRUCTION Add 1 tsp of yeast into 250 grams of warm water. Make sure it is fully dissolved. In a large bowl, add 500 grams of all-purpose flour, 1 tbsp of sugar. Give it a mix. Pour the yeast water in batches. Use chopsticks to stir it to corporate it well. Then start gathering all the flour together. Make it into a dough. Cover it and let it sit for 1 hour and 40 minutes. This is the first proof. My room temperature is 21 degrees Celsius. You will need to adjust the time depending on the temperature. While the dough is sitting, let’s make the filling. I have 350 grams of ground pork here, add 1 tsp of grated garlic, 1 tbsp of soy sauce, 2 tsp of oyster sauce, 1/2 tsp of salt, 1 tsp of sugar, 1 tsp of dark soy sauce, a drizzle of sesame oil. Add 1/3 cup of non-flavored chicken stock. You just stir the meat for 2 or 3 minutes until the meat absorbs the liquid. By doing this, your filling will turn out incredibly juicy. Add 1/2 cup of diced spring onion. Keep mixing it until it is well combined. You can also add some other vegetables such as cabbage carrot, leek. Today I am making the simple pork bun so I don’t add anything else. Set this in the fridge, now let’s check the dough. There are always some signs that will tell you your dough is ready. 1. The size should be about1.8 - 2 times bigger. 2. Softly touch the surface; you can feel that there is a lot of air inside. 3. If you grab the dough and open it up. Inside should look honeycomb shape. 4. I know a lot of people will poke a hole in the middle of the dough, if the hole doesn’t bounce back immediately that means it is ready but I forgot to show you that. Sprinkle some flour to prevent sticky. Put the dough on the working surface and we will start kneading the dough to get rid of all the air bubbles. Grab the dough fold it in half. Press it down against the working surface. Every time you press the dough, make sure you squeeze the dough to push the air out. You should be able to feel and hear that the air bubbles are breaking. I have seen a lot of people just roughly knead the dough for few minutes. I can do that too but the bun probably not gonna be as fluffy as I want. The reason I am doing this is that the bubbles from the first proof are always irregular. Once you get rid of them and the second proof will provide you smaller, fluffier and regular bubbles. You just keep doing this for about 8 minutes. This is how I check if all the air despairs – you just take a knife and cut the dough. If you see there are no big bubbles and the cut surface is pretty smooth. That means it is ready. Shape the dough into a round shape. Poke a hole in the middle. Stretch it to make a big ring. The amount I gave is enough to make 12 pork buns. Flatten it and start rolling it. Use the thumb to hold the middle. right-hand rolls it and left-hand holds and turns it. Repeat this again and again. What you are looking for is a wrapper with thick middle and thin edge. Now let’s wrap the filling. I used about 2 tbsp. the thumb and middle finger go under the wrapper. The forefinger goes on the top. Lift the edge and pinch it to make a pleat. Then use the other hand to help to make pleats. Continue doing this all the way around. One important note is that your thumb never leaves the first pleat. In the end, you twist the pleat and pinch it together to close the bun. Brush some oil on the steamer to prevent sticky. Put the pork bun in. Be sure to leave some space between each other. Cover it and let it sit for another 15 minutes. I put some warm water under the steamer. That helps the second proof. 15 minutes later, turn on the gas to the maximum. Once you bring the water to a boil, keep steaming the pork bun for 15 minutes. Turn off the heat. Do not open the lid for at least 3 minutes or else it will shrink when the cold air hits the pork bun. Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible! ...and if you've read this far, might as well subscribe. More recipes coming soon =)

Chinese Steamed Buns (basic dough)

Associated with: Bonding in the kitchen: Chinese Steamed Buns Ingredients: 560 grams plain flour 11 grams instant dry yeast 1/2 teaspoon salt 1 teaspoon baking powder 30 grams fine sugar 30 gram vegetable oil 320 grams whole milk

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Basic Steamed Buns / Newly Improved Recipe

225 gr. Plain Flour / All purpose Flour
75 gr. Wheat Flour ( Chinese wheat flour, around 0,2 to 0,4 protein content)
4 gr. Instant Yeast
30 gr. Fine Sugar
10 gr. Vegetable Oil
160 gr. Cold Whole Milk / Full Milk

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