How to fold a classic steamed bun (baozi 包子) in 60 seconds
A quick tutorial on how to create the classic steamed bun fold just like grandma would make. You can find the full recipe here:
littlefatboy.com/recipes/steamedporkandroastcarrotbao
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The BEST Bao Steamed Buns Recipe
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Wusthof Knife
Portabel Gas Stove Gold
Boos Cutting Board
3 1/2 inch Round Cookie Cutter
16 inch Rolling Pin
???? Cameras
Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
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Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
????Bao Buns
Ingredients
1/3 cup warm water
1/2 cup warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided half
2 tbsp avocado, vegetable or canola oil
2 1/2 cups all purpose flour (use blenched flour if you want complete white buns)
1/2 tsp baking powder
1/4 tsp salt
3 Minutes Dough Ready ❗ No hands kneading! Extremely Easy！Soft and Fluffy Meat Buns
????This recipe is very easy and very delicious! No-knead saves the kneading effort and allows time to form gluten, the taste is great, the ingredients are very simple
????Ingredients
1. Dough
2cups/300g All-purpose flour
1tsp/3g Instant yeast
200ml Lukewarm water
1tbsp/12g Sugar
1/4tsp/1.5g Salt
2. Filling
400g Ground pork/beef
2tsp Soy sauce
1tsp Dark Soy sauce
1tsp Oyster sauce
1/8tsp Pepper powder
1/4tsp Salt
1tsp Ginger
50ml Water
50g Green onion
1tbsp Oil
Qiong's Instagram：☞
Cooking suggestions.
1. the water content of this dough is very high, remember to use more hand flour, otherwise it is difficult to follow later
2. ground meats can be used pork / beef / chicken
3. the first fermentation to 2 times the size of about one hour, the second fermentation will take about 30-40 minutes
4. steam for 15 minutes after the water boils, then simmer for 5 minutes before removing the lid to avoid the bun shrinking back
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????食材：
1. 面团
2cups/300g 中筋面粉
1tsp/3g 酵母
200ml 温水
1tbsp/12g 糖
1/4tsp/1.5g 盐
2. 馅儿
400g 肉末
2tsp 生抽
1tsp 老抽
1tsp 蚝油
1/8tsp 胡椒粉
1/4tsp 盐
1tsp 姜末
50ml 水
50g 葱花
1tbsp 油
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烘焙建议：
1. 这个面团的含水量很高，记得多用手粉，不然后面操作困难
2. 肉末可以用猪肉/牛肉/鸡肉都可以
3. 第一次发酵至2倍大大概需要一个小时，第二次发酵大概需要30-40分钟
4. 冷水上锅，水开之后蒸15分钟，然后焖5分钟再揭盖子，以免包子回缩
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Veg Bao Buns Recipe | Steamed Bao with Veg Stuffing ~ TheTerraceKitchen
VEG SCHEZWAN BAO BUNS RECIPE
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SERVES: 4 Medium Bao Buns
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INGREDIENTS:
Yeast Activation:
1/4 Cup Warm Water
1 Tsp Sugar
1/2 Tsp Dry Yeast
Dough:
1 Cup All Purpose Flour (Maida)
Salt as per taste
1 Tsp Oil
Stuffing:
2-3 Tsp Oil
1 Small Chopped Onion
1/4 Cup Chopped Carrot
1 Tsp Ginger Garlic Paste
1 Small Capsicum
1 Cup Cabbage
1 Tsp Soy Sauce
2 Tsp Schezwan Chutney
Salt as per Taste
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BIG BAO RECIPES | Tai Pao | Da Bao
Big Bao | Da Bao | Tai Pao | Big Chinese steamed bun | pork and egg big bao|
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Hi, everyone, this is Cooking with Grandma , today I share with you a big bao recipe,
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Let's make bao | How to make baozi | Easy delicious baozi recipe| How to make bao |
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Mantou buns: the Chinese recipe really easy to prepare!
How to make fluffy and soft buns without using the oven!INGREDIENTS
200g (1 ½ cup) all-purpose flour;
2g (1 tsp) dry yeast;
20g (1 ¼ tbsp) sugar;
100 ml (⅓ cup+1 tbsp) warm milk;
30ml (2 tbsp) warm water;
30ml (2 ¼ tbsp) vegetable oil;
Hazelnut cream, powdered sugar.
METHOD
Whisk yeast with warm water until smooth. Set aside until foamy.
Combine flour, sugar, yeast solution, milk and vegetable oil together. Knead the dough for 10 minutes, cover and set aside for 5 minutes.
Roll out the dough into a rectangle, brush with some melted butter and roll tightly as shown in the video.
Cut the roll into 7 equal pieces and set aside for 1 hour.
Steam the buns for 10 minutes in a steamer basket over the pot of boiling water.
Fill with hazelnut cream and dust with powdered sugar before serving.
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