Homemade recipe for Chinese Steamed Buns. Chinese Steamed Buns are known as "bao" in Cantonese. They are known as Baozi in Mandarin. You will learn how to make fluffy Chinese steamed buns that are as good or better than store bought. Chinese Steamed Bao is a popular item in Cantonese bakeries. They are also popular for dim sum breakfast or lunch. Follow the easy steps to make your own Chinese bao buns.
Also in this video, we visit a famous local Chinese Bakery called New Town Bakery. We try their version of the big bao bun, as well as their delicious egg rolls, shrimp turnover dumpling and pork turnover dumpling. I usually buy a few egg rolls to eat at a Vancouver Canucks hockey game. Win or lose, I enjoy eating egg rolls from New Town Bakery.
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CHINESE STEAMED BAO BUN RECIPE
PREPARING THE BAO DOUGH
3 cups all purpose flour
1 tablespoon baking powder
1/2 to 1 tablespoon instant yeast
1 tablespoon salt
1 1/2 cups water (or use milk)
In a large mixing bowl, add the flour. Add baking powder and mix well. Add salt. Put instant yeast in 1/4 cup slightly warm water. After 5 minutes, add yeast mixture into the large mixing bowl. Add water, a little bit at a time and continue to mix the dough with chopsticks or a spatula. Then start kneading dough with your hands.
Knead dough for 4 to 5 minutes. Cover with cellophane for at least 1/2 hour, but 1 hour or more is better. Take dough out and once again for 4 to 5 minutes. Cover with cellophane again. Let dough rise for at least 1/2 hour, but 1 hour or more is better.
INGREDIENTS FOR THE FILLING:
1/2 cup Chinese bbq duck chopped
1/2 cup Chinese bbq pork diced
1/2 lb. (272 gm) ground pork
2 Chinese sausages chopped
6 Chinese mushrooms, soaked and diced
1 onion diced
1/2 cup kohlrabi cabbage diced
2 to 3 tablespoons ginger chopped
1 tsp. salt
1 tsp. brown sugar
2 to 3 tbsp. Chinese oyster sauce
2 to 3 tablespoon light soy sauce
1 tbsp. cornstarch + 1/4cup water
PRE-COOKING THE FILLING:
Preheat frying pan at medium heat. Add ground pork and Chinese sausage. Stir fry briefly. Soak Chinese mushrooms for 1 hour, then dice. Put onions and Chinese
sausage in and continue to stir fry. Add salt, brown sugar, light soy
sauce and Chinese oyster sauce. Mix thoroughly into the other ingredients.
add cornstarch solution to thicken sauce. Do final stir fry.
Put filling into a bowl and let cool 1 to 2 hours.
STEAMING THE BAO BUNS:
Take a small piece of dough and shape dough into a circle. Put 1 to 3 tablespoons of filling into the middle and press into the dough. Bring the dough around the sides to cover the ingredients. Twist the top of the dough to hold the filling in. You can make small size, medium size or large size bao buns. It's really up to you.
Put water in a pan and cover with a lid. Bring water to a boil. Put bao in a tray and set into the pan. Cover with the lid and steam the bao for 12 to 15 minutes, up to 20 minutes for large steamed bao.
If you are making up to 40 bao at a time, freeze some so you can have some whenever you want. Just steam them the same way as the fresh bao, but slightly longer because they are frozen. Enjoy!
ALTERNATIVE FILLING:
1 lb. (453 gm) ground pork raw
1 to 2 cups cabbage
1 teaspoon salt
2 to 3 tablespoons Chinese oyster sauce
2 to 3 tablespoons light soy sauce
1/4 cup water or chicken stock
Mix all the ingredients together. This filling does not need to be pre-cooked. Fill 1
to 3 tablespoons of filling per bao bun. The steaming and timing is the same as in the above method. Enjoy!
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