EASY DELICIOUS Chinese Pork Bun Recipe (Baozi 包子)

author Strictly Dumpling   1 year ago
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Chinese Steamed Buns (basic dough)

Associated with: Bonding in the kitchen: https://www.youtube.com/channel/UCZcg2iuh4s0PRqz4XeaijBA 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

包子皮,如何包包子教學 1/2 How to Make Skin and Wrap Baozi Steam Buns

先説一下,我不是專家,分享我喜歡的包法之一。 另外一集在 https://www.youtube.com/watch?v=W98bgqWqgHA 配方詳情請看 http://maobaocun.blogspot.com/2015/06/blog-post.html Recipe: Filling - gound pork 200g or half a pound - salt 1/2tsp - water 3TBSP - cabbage 200g - green onion 4x - melt salt in water, slowly add to pork while mixing constantly with chopsticks until pork becoming sticky and slightly lighter in color Seasoning soy sauce 1TBSP sugar 1/2 tsp white pepper(black is ok) 1/2 tsp sesame oil 2TBSP - blend in soy sauce, sugar, white pepper - blend in sesame oil last which will wrap all salty components inside and not touching veggie later. - chop green onion and cabbage, add 1 TBSP sesame oil and blend well, mix with ground pork Skin - All purpose flour 250g - water 135g - sugar 10g - oil 5g - yeast 3g - knead everything until all smooth - cover and ferment at 72F 30 min - roll into a rectangular sheet, remove bubbles, then roll up - divide into 8 parts - use roll pin into round skin. roll from outside toward center so that center is thickest (will be the bottom of the bun) - start wrapping right away. the time between now and steaming is critical. Depending on your wrapping speed and room temperature, it can be 5-30 min. You may need to try several times before reaching the best final fermentation time. - put the buns on parchment paper. they grow about 2x bigger after steaming so keep enough space between them. - steam from cold water. 15-20 min. if the fermentation is at the right level, you can steam long time without worrying about collapsing surface. - once time is up, turn heat off, open the lid just a little bit, wait for a few minutes before taking the buns out.

Siopao Asado

Hello mga Kaibigain! This recipe is an old style recipe I used to make back when I was still in Oman. I make everything from scratch. Enjoy watching and Happy Cooking. Add me: https://www.facebook.com/princessESTER2010

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I LOVE Chinese dumplings and buns, and if you never tried them before then you are definitely missing out! Here is my Chinese pork bun dumpling recipe that you can make in your own kitchen. This recipe will give you delicious juicy little Chinese pork buns that you will love.

WARNING!!! These sauces are SUPER expensive online so I recommend everyone to buy it in stores if possible.

Ingredients:
For the dough
2 cups All purpose flour(best to get dumpling or bun flour at Chinese market) : http://amzn.to/2q3e3u5
3/4 cups of water
1tsp yeast
1tsp sugar

Filling:
White pepper, couple pinches
12 oz pork, 70/30 or 80/20 is best, not too lean
1 tsp minced ginger
1 stalk of scallion
1 tbsp soy sauce
1/4 tsb salt
1/4 tsb sugar
1 tbsp oyster sauce:
1 tbsp chinese rice cooking wine: http://amzn.to/2qDZom3
2 tsp corn starch
2 tbsp sesame oil: http://amzn.to/1MNd1lL
.4 cup of water

Tools:
Parchment paper
Plastic wrap
Steamer









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