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So today we wanted to show you how to make Baozi, a.k.a. 'Bao Buns' or stuffed steamed buns. Now there's a lot of different varieties of Baozi dough - we wanted to show you how to make fully risen Baozi, i.e. the sort that you'd often find at breakfast street food joints in China. So know that this recipe isn't even close to exhaustive. We only chose one filling - pork. There's also vegetable, pork and vegetable, beef, chicken... really whatever. We actually cut out a veg Baozi recipe from the video for time reasons, so check out the Reddit post for a recipe for that as well. As always, the full, detailed recipe is over here on /r/cooking: 🤍 And check out our Patreon if you'd like to support the project! 🤍 Outro Music: "Add And" by Broke For Free 🤍 ABOUT US - Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :) We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well. This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
🔪 BROWSE MY KITCHENWARE - 🤍 🎉 PURCHASE THE CHINESE COOKING BEGINNER INGREDIENT PACKAGE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 🌸 3 PC KITCHEN KNIFE SET - 🤍 🥢 PRINTABLE RECIPE - 🤍 A perfect steamed bun should be fluffy and airy like cotton; The filling should be flavorful and juicy. This video will give you 5 simple tips to making the best chicken steamed buns. INGREDIENTS FOR THE WRAPPER (makes 16 wrappers) 600 grams of all-purpose flour (Amazon Link - 🤍 300 grams of lukewarm water 2.5 tsp of active dry yeast (Amazon Link - 🤍 1 tsp of sugar 2 tbsp of butter Ingredients for the filling (Makes about 16 fillings) 400 grams of ground chicken 1 tsp of five spice powder (Amazon Link - 🤍 Black pepper to taste (Amazon Link - 🤍 1 tbsp of soy sauce (Amazon Link - 🤍 1 tbsp of oyster sauce (Amazon Link - 🤍 1 tbsp of fish sauce (Amazon Link - 🤍 2.5 tsp of dark soy sauce (Amazon Link - 🤍 1/4 cup of chicken stock 1.5 medium size onion, diced 10 cloves of garlic, diced 4 scallions, diced 3-4 tbsp of vegetable oil (Amazon Link - 🤍 INSTRUCTIONS Make The Wrapper Combine 300 grams of lukewarm water with 2.5 tsp of yeast and 1 tsp of sugar. Than wait for 5 minutes for the yeast to activate. Mix the yeast order with the all-purpose flour until a rough dough forms. Then add 2 tbsp of room temperature butter and continue to knead until the dough becomes smooth. Cover the dough and let it proof for 1.5 hours or until it is doubled in size. Make the Filling Saute the diced onion with a few tablespoons of oil over medium low heat until slightly golden. Then add diced garlic and diced scallions. Continue to stir until all the aromatics are golden brown. Remove everything, including the oil, to the side and allow it to cool. Season the ground chicken with 1 tsp of five spice powder, some freshly ground black pepper to taste, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce. Pour 1/4 cup of chicken stock in batches and stir the filling until all the liquid is absorbed. Add the caramelized aromatics to the chicken and mix well. Wrap the Steamed Buns The dough has doubled in size. Punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until smooth. Roll the dough into a long even log. Divide the dough into 16 pieces. Cover them, so they don’t dry out. Take one piece of dough. Flatten it first, then use a rolling pin to roll the edge back and forth. The left hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge. Put some filling in the middle. Pinch the corner to create the first pleat. Use your left hand to help to stretch, fold, and pinch the wrapper all the way around the edge until the bun is closed. Put parchment paper under. Rotate the bun and shape it a little bit taller so it doesn’t become too flat. Once you finish wrapping all the buns, put them in the steamer and let them raise for another 20 minutes or until they are 1.5 times the size. Steam the buns over medium heat for 20 minutes (start counting the time after the water has come to a boil). Turn off the heat. Do not open the lid immediately. Instead, let the buns sit in the steamer for 10 minutes to avoid shrinking. Enjoy!
As you could tell, my baozis were not perfect. You can watch 🤍小高姐的magic ingredients YouTube video: steamed Chinese buns, for a better detailed tutorial. Just in case you need it. Here is the recipe I used. Filling: 500g grounded pork/beef/chicken/lamb 1 tsp salt 100g ginger green onion water 1/4 tsp white pepper powder 1 tbsp light soy sauce 1 tbsp dark soy sauce 1/8 tsp five spice powder 1 tsp sesame oil 5g minced ginger 50g chopped green onions Mix well Skin: Melt 10g sugar and 5g yeast with 270g warm water (about 85F). Add the yeast water into 500g flour Add 8g pork oil or vegetable oil into the flour. Knead the dough for 10 minutes. Wrap with a plastic wrap. Let it rest for 1 hour. My house was at 75F that day. May need to have it rest for a longer time if it’s getting cooler. Knead the dough again until smooth. Cut it into 12 portions. Make baozi. Let the baozis rest for another 1 hour, they will keep growing bigger. Steam over high heat for 15 minutes.
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) : 🤍 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: 🤍 2 tsp corn starch 2 tbsp sesame oil: 🤍 .4 cup of water Tools: Parchment paper Plastic wrap Steamer ►Subscribe for more videos about food! 🤍 ★↓FOLLOW ME ON SOCIAL MEDIA!↓★ Facebook Show Page: 🤍 Facebook Mike Fan Page: 🤍 Instagram: 🤍 Twitter: 🤍 Vine: 🤍 Snapchat: Mikeychenx Periscope: Mikexingchen ~Send stuff at our PO Box! Mike Chen PO Box 610 Middletown, NY 10940 Credit: Music: 🤍 🤍 Cartoon Sting by Twin Musicom(twinmusicom.org) Get tickets to the best show on earth!!! 🤍
Chinese Street Food BAOZI Factory (10,000 BAOZI per Day) + Best Muslim Street Food BREAKFAST Tour of Tianjin, China! ►ExpressVPN: Protect yourself and unblock any site. 🤍 Get 3 months free and 49% off! In this Chinese Street Food Tour of Tianjin, China, we're taking you for a FULL ON Chinese Breakfast Tour of Tianjin, China! This is the ULTIMATE Chinese food BREAKFAST city in China! There are hundreds of street food stalls all throughout Tianjin, and also many muslim halal Chinese street foods to try as well! The Best VPNs for China: 🤍 Get ready to EAT! China has some of the best street food around the world, and in Tianjin, there are hundreds of varieties of street food in China to try! In Tianjin, there is both Muslim Chinese street food (Halal or Islamic street food) and also the standard Chinese street food. Both are delicious. The muslim Chinese street food is cooked by Hui Chinese, an ethnic minority in China that also has a wonderful cuisine. In this video, we sample some Muslim Chinese street food cooked by the hui people and also some standard Chinese street food. This is why I think food in China is the best, there is so many foods to try! First, we're going DEEP into a little alleyway to try the most famous Chinese street food breakfast in Tianjin, the Guobacai! The guobacai is a famous Tianjin snack, and we found a very delicious stall to try it at! The one we had was served halal street food style (made by Hui Chinese muslims) and was very delicious! It has green bean curd tofu, peppery spices, 5 spice blend, and lots of chili oil and cilantro! Chinese street food Guobacai Shop Name: 正味斋锅巴菜 Next up, we're going to try the FAMOUS Tianjin Jianbing Guozi! The Jianbing guozi is now famous all over the world, but it's home is from tianjin, and it doesn't get any better here! We found it at a local little Chinese street food stall right on the side of the street in Tianjin! The location was around the Tianjin Nandasi mosque. After this, we're going even DEEPER into the local alleyways of Tianjin and finding a few more muslim Chinese breakfasts. The first is the Tianjin Chunjuan, a spring roll made with bean sprouts, fermented tofu, and sesame paste! It's truly a very unique flavour! It was in the same muslim Chinese neighbourhood. The next is the famous Chinese street food MIANCHA found at a stall right next door. The miancha is a millet and rice porridge covered with sesame paste and cracked sesame seeds. It is one of the best street food in China to try! You will love it! I gave it a solid 10 out of 10! And after this, we're going to the FAMOUS Baozi FACTORY restaurant in Tianjin, the ergu baozi restaurant! Tianjin has some of the BEST Baozi in the world! And here at ergu baozi, the baozi is packed with juice, just like from a xiaolongbao! And to finish our Chinese street food tour of Tianjin, China, we're going for a FAMOUS Tianjin noodle dish, the laomian! This is a buckwheat noodle topped with a ton of different toppings of your choice! Thanks a lot for watching these Chinese street food tour videos! ► MERCH AVAILABLE HERE: 🤍 The Food Ranger Instagram: ► 🤍 ►3 Months FREE on ExpressVPN and 49% OFF! 🤍 ►My Street Food Blog: 🤍 ►The BEST VPNs For China: 🤍 Thanks so much for watching my street food videos! Please click the bell button! Best Captioning services: 🤍
Making homemade baozi is actually quite easy and simple, it just takes a little time to let your yeast dough to rise, and you're ready to roll. Pleat, fill, steam, and enjoy! Recipe: 🤍 Bamboo Steamers for Bao (these are super useful): 🤍 FOLLOW ME: Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 -
In this video, you will learn how to make Baozi. Baozi is soft and fluffy bun with filling inside. Baozi is same as momo but the difference is it’s wrap which is soft and fluffy than the momo. Here I have shown you my easy delicious baozi recipe so that you can make it in your kitchen. I hope you will like the recipe. Do like, comment, share and subscribe to this channel. I appreciate for your support and I will keep putting more food recipe in this channel. Thank you. Dough Ingredients: Lukewarm Water - (1 cup) Instant Dry Yeast - (1 tbsp) Sugar - (1/2 tbsp) Salt - (1/2 tsp) All-purpose Flour/Maida - (2 cups) Baozi Filling Ingredients: Ground Meat(Beef) - (300g) Chopped Onion - (1 cup) Chopped Spring Onion - (1 cup) Chopped Ginger & Garlic - (1 tbsp) Soy Sauce - (2 tbsp) Cooking Oil - (2 tbsp) Salt as per taste Black Pepper Powder - (1 tbsp) Water - (1/4 cup) 0:00 - 0:22 Baozi Intro 0:23 - 1:25 Baozi Dough Recipe 1:26 - 2:20 Baozi Filling Ingredients 2:21 - 4:58 Baozi Making 4:59 - 5:50 Cooking Baozi 5:51 - 6:30 Serving Baozi 6:31 - 6:45 Outro YOUTUBE OPTIMIZATION PLUG-INS I USE 🤍 Get a 30 day FREE Trial of Tubebuddy : 🤍 #baozi #baozirecipe #tastyflavour Follow Us on Instagram: 🤍 Like our Page on Facebook: 🤍
#baozi #panchinorelleno #baochino 🤤 ¿Te imaginas lo bueno que estará un pan chino súper esponjoso relleno de carne? Pues eso es precisamente lo que te traigo en esta receta de baos chinos rellenos. Estos baozis son parecidos a unos dumplings o empanadillas chinas pero con una masa mucho más esponjosa. Se pueden comer al vapor o a la plancha y se suelen rellenar con una carne picada condimentada muy rica. Ingredientes para 12 unidades: Para la masa: - 500g harina - 280mL agua tibia - 1cs azúcar - 1cp levadura de panadería Para el relleno: - 400g carne de cerdo - 60mL de salsa de soja - 1/8cp pimienta negra - 3cs de agua - 50ml salsa de ostras - Jengibre - 2cs de aceite Productos e ingredientes que utilizo en mi cocina y mis recetas habitualmente: - Rallador: 🤍 - Placa de inducción portátil: 🤍 - Cuchillo: 🤍 - Tablas para cortar: 🤍 - Esterilla para sushi: 🤍 - Arrocera: 🤍 - Alga nori: 🤍 - Panko: 🤍 - Aceite de sésamo: 🤍 - Wasabi: 🤍 - Obleas de arroz: 🤍 - Salsa Gochujang: 🤍 - Salsa de Ostras: 🤍 #cocinaconcoqui #recetachina #panchino #baozichino #baorelleno Redes: - Página web, recetas y productos: 🤍 - Tiktok: 🤍 - Instagram: 🤍 - Facebook: 🤍 - Twitter: 🤍 - Pinterest: 🤍 ©Cocinaconcoqui
The scent of these buns associated with the sound of the rain brings back memories of my childhood in Southeast Asia. Find out how we used to make these chicken buns with the family. 🤍cookingwithmorgane.com INSTAGRAM : 🤍 FACEBOOK: 🤍 Musique : Arms of Heaven - Aakash Gandhi Dream Of The Ancestor - Asher Fulero Ingredients for 12 buns Dough : 500g wheat flour 30g sugar 5g baker's yeast 5g of baking powder 1 tbsp vegetable oil 22cl lukewarm water Stuffing: 5 chicken thighs 12 quail eggs 10g black fungus 4 green onions 1 onion 1 tsp grated ginger ½ tsp salt ½ tsp ground pepper 1 tbsp tapioca or corn starch 2 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp sesame oil 2 tbsp vegetable oil
Chinese steamed stuffed bun mass production process! This bun shop that located at Yilan, Taiwan has a history of 50 years. And Yilan is famous from Sansing green onion. The buns are fragrant and delicious after adding Sansing green onions! Hi, there! Welcome to Lemon Films Channel 😆 If you enjoy this video, please leave a like and subscribe to see more delicious foods.😋 Please feel free to leave any comments or questions below. Thank you! ✨Delicious street food in this Video✨ Scallion pork buns / 神農蔥肉包(五粒/包) $2.65 USD / 80 NTD (5 in a Pack) Cabbage buns / 高麗菜包(五粒/包) $2.65 USD / 80 NTD (5 in a Pack) *Location information* 神農包子 (三星蔥肉包, 高麗菜包) Google Map: 🤍 #SteamedBun #StuffedBun #ChineseBun #三星蔥 #肉包 #神農包子 #包子
Bao is a beautifully animated, thematically mature, subtle and nuanced portrait of the human condition - in other words, it's a Pixar production. To celebrate the Oscars this coming weekend, let's dive into the director's mom's own recipe, as we attempt to recreate a food so delicious, you'll want to raise it as your own until it tries to leave you and you eat it. Recipe: 🤍 Domee Shi's Mom's Recipe: 🤍 Music: "XXV" by Broke for Free 🤍 Check out my playlist of preferred cooking tunes, Bangers with Babish: 🤍 Binging With Babish Website: 🤍 Basics With Babish Website: 🤍 Patreon: 🤍 Instagram: 🤍 Facebook: 🤍 Twitter: 🤍 The products used in the episode (affiliate links): Pyrex Mixing Bowls: 🤍 Babish Tiny Whisk: 🤍 Angled Measuring Cup: 🤍 Nonstick Fry Pan: 🤍 Rolling Pin: 🤍 Bamboo Steamer Basket: 🤍 Cast Iron Dutch Oven: 🤍 KitchenAid Artisan Stand Mixer: 🤍 Basting Brush: 🤍 Cooking Tongs: 🤍
Check out 🤍 for 3 months free w/ 1 year pack and 49% OFF! FOOD RANGER MERCH NOW AVAILABLE! 🤍 Follow me on Insta: 🤍 And subscribe to my channel here: 🤍 Baozi are a specialty in China and have many different varieties. I found my favourite variety here in Chengdu, where the bun is just slightly numbing and so juicy and fresh. Please like: 🤍 I was so happy to find these steamed baozi 包子 buns in Chengdu, they were so juicy and a little numbing. Watching them make them by hand and pinch the bun together is really satisfying. The dough is made from scratch and mixed thoroughly in a mixer and then laid out flat on the table. It's covered with a little oil and then cut into strips which are then rolled smooth. Clumps of dough are then picked off and covered in flour and then flattened. Once flattened, they are filled with their specialty filling. In China, there are so many varieties, but here in Chengdu I managed to find my favourite. The filling is made of fresh pork, pork fat, green onions, sichuan peppercorn, cooking wine, and chicken stock. Once its added to the flat dough it is all pinched together and steamed for about 10 minutes, and served steaming hot! So Delicious! MY GEAR AND RESOURCES + MERCH ► New Camera (AWESOME 4K) : 🤍 ► Main Lens: 🤍 ► Great Second Lens (FOR CLOSEUPS): 🤍 ► Favourite Telephoto: 🤍 ► Take everywhere cam: 🤍 ► Action Cam (WATERPROOF) 🤍 ► Audio Setup (GREAT for clear voice): 🤍 ► Memory Card (for 4K footage): 🤍 ► Editing Computer (SUPER FAST): 🤍 ► Main External Hard Drive: 🤍 ► Main SSD Hard Drive: 🤍 ► How I Access The Internet ANYWHERE: 🤍 ► MUSIC I USE (Great For YouTubers): 🤍 ►BEST VPN FOR CHINA (ACCESS YOUTUBE): 🤍 ► MERCH AVAILABLE HERE: 🤍 ABOUT THE FOOD RANGER - My name is Trevor James and I'm a hungry traveler and Mandarin learner that's currently living in Chengdu, Szechuan, China, eating up as much delicious food as I can. I enjoy tasting and documenting as many dishes as I can and I'm going to make videos for YOU along the way! Over the next few years, I'm going to travel around the world and document as much food as I can for you! Thanks for watching, and please feel free to leave a comment, suggestion, or critique in the comments below! Please make sure to subscribe, it's the best way to keep my videos in your feed, and give me a thumbs up too if you liked this food video, thanks, I appreciate it! - Facebook: 🤍 Twitter: 🤍 - Love the music I use? Get a FREE month from me to you! I'm using this library for a few months now (since July 2017) and LOVE it. 🤍 ► My Food Blog: 🤍 ►The BEST VPNs For China: 🤍 Best Captioning services: 🤍
很多人蒸包子都会遇到包子塌陷或者包不好、发不起来等种种问题。本期视频跟大家分享制作包子的详细步骤，从和面、发面、调馅、包制和蒸制各个方面讲解包子的制作方法。同时，片尾总结了制作要点，如何避免包子塌陷，只要认真跟着视频操作，掌握片尾提到的要点，你也能做出漂亮又美味的肉包子哦！ 香菇菜包做法：🤍 🔔欢迎订阅我的频道Subscribe to my channel: 🤍 食谱(可制作12个) 面皮： 中筋面粉 400g 水 约210g 速发干酵母 4g 糖 5g(可省） 包子馅： 猪后腿肉 400g 生抽 30g 老抽 3-5g 糖 5g 姜泥 10g 蚝油 10g 白胡椒粉 1/4小勺(少许即可） 盐 1-2g 花椒八角水 40g(花椒20颗，八角2颗，开水40g) 香油 15g 食用油 15g 大葱葱白或小葱 40g 包：皮50g每个，馅45g每个。 蒸：冷水上锅，上汽后大火蒸10分钟。关火后必须焖5分钟再揭盖。 Recipe(Makes 12 buns) Dough: All purpose flour 400g Water about 210g Instant Yeast 4g(1Tsp) Sugar 5g(1 tsp, optional) Stuffing: Skinless pork leg meat 400g Soy Sauce 30g(2 Tbsp) Dark Soy Sauce 3-5g(1 Tsp) Sugar 5g(1 Tsp) Ginger Paste 10g(2 Tsp) Oyster Sauce 10g(2 Tsp) Ground White Pepper 1/4 Tsp Salt 1-2g(1/8-1/4 Tsp) Spice Infused Water 40g（20 berries of Sichuan peppercorn, 2 star anises, boiling water 40g） Sesame Oil 15g(1 Tbsp) Veg Oil 15g(1 Tbsp) White part of a Chinese green onion or scallion 40g Proportions: 50g of wrapper with 45g of stuffing for each bun. Steam: Start with cold water, steam for 10 minutes when you see steam comes out. Leave the lid on for 5 minutes after turning off the heat. ❤️Follow my social media: Bilibili: 1小点的厨房 Weibo: 1小点的厨房 Instagram: SweetTasteKitchen Facebook Group: 1小点的厨房🤍 #包子 #肉包子 #Baozi
包子/ Baozi，是北方人家里最普通不过的面食了。包子的做法，按发酵方式区分，可以分为一次发酵和二次发酵。这次我们做的牛肉包子用的是一次发酵的方法。一次发酵的优点是省去了其中一次发酵和排气的时间，面食表面容易做的光滑。缺点是面食放凉之后，相比二次发酵的面食，会硬一点点。如果现做现吃，这完全不是一个问题。如果留着下一顿吃，吃之前微波炉加热一下，包子皮就又回复松松软软的状态了。⬇️💖⬇️💖⬇️ 配方在下面 ⬇️💖⬇️💖⬇️ 【配方】 包子面团 (做7个大包子): 中筋面粉 200克 低筋面粉 100克 酵母 3克 细白糖 3克 泡打粉 2克 油 8克 牛肉洋葱包子馅 (做7个大包子): 牛肉(带肥) 150克 生抽 12克 老抽 6克 盐 2.5克 白胡椒粉 0.5克 无盐鸡汤 50克 洋葱 70克 葱 6克 姜 5克 油 12克 香油 5克 [Ingredients] Baozi Fillings (This recipe makes 7 Baozi): Beef (With Fat) 150g Light Soysauce 12g Dark Soysauce 6g Salt 2.5g Ground White Pepper 0.5g Chicken Broth (No Salt) 50g Onion 70g Chopped Green Onion 6g Finely Grated Ginger 5g Oil 12g Sesame Oil 5g Baozi Dough (This recipe makes 7 Baozi): All-purpose Flour 200g Cake & Pastry Flour 100g Instant Yeast 3g Sugar 3g Baking Powder 2g Oil 8g 包子，包子的做法，牛肉包子，牛肉洋葱包子，Baozi
chinese steamed pork buns (baozi) mei cai baozi Let's make bao | How to make baozi | Easy delicious baozi recipe| How to make bao | 🤍baozi taste🤍cooking tasty dim sum🤍bao🤍baozi, 🤍baozi recipe, 🤍chinese baozi,🤍meicaibaozi, 🤍steamed pork with preserved vegetables steamed🤍siopao🤍steamed buns, 🤍fluffy steamed pork buns, 🤍chinese pork bun, 🤍how to fold a classic steamed bun, 🤍better than takeout, 🤍steamed pork bun, 🤍pork buns at home, 🤍chinese street food, 🤍steamed buns, 🤍steamed pork buns, 🤍cooking tasty dim sum, 🤍bun, 🤍buns, 🤍bao buns, 🤍steamed meat buns,🤍homemake bao,🤍pasta practices, 🤍breakfast,#siopao Hi, everyone, this is Cooking with Grandma , today I share with you a steamed pork with mica bun recipe, Thank you for watching. Like, share & Subscribe to stay updated with the latest content.
Posubao! These Baozi are simultaneously both fluffy and flaky, and our all time favorite bao from anywhere. We're doing a version from Anshun in the Guizhou province, which uses fermented rice to catalyze a starter dough in place of yeast. This is a long video, and this recipe is not the easiest one we've ever shared. Some baking experience (preferably with Bao doughs) is recommended :) 0:00 - Why is this the best bao probably? 1:23 - Learning these bao. 2:41 - High level overview 3:45 - Fermented Rice: Introduction 4:03 - Fermented Rice: Soaking 4:08 - Fermented Rice: Steaming and Mixing with Yeast Ball 5:33 - Fermented Rice: Finished after 72 hours 6:05 - Make the Starter 6:33 - Make the Sponge 6:52 - Make the Bao Dough, Knead, Relax 9:28 - Laminate, Relax 11:17 - Fillings: Introduction 12:23 - Bean Paste: Soaking the Beans 12:34 - Bean Paste: Boiling the Beans 12:53 - Bean Paste: Washing the Bean Paste 13:29 - Bean Paste: Frying the Bean Paste 14:14 - Perilla/Sugar: Pounding the Mix 14:50 - Pork Filling: Hand Mincing the Pork 15:16 - Pork Filling: Seasoning and Stirring 15:43 - Portion and Wrap 17:27 - Proofing and Steaming 18:06 - Is this a difficult recipe? 18:49 - Huge thank you to Patrons for allowing us do these long projects! LAOZAO FERMENTED RICE * Long grain sticky rice (糯米), 250g * Yeast ball a.k.a. jiuqu a.k.a. "Shanghai Yeast Balls" (酒曲), ~1/6 of a ball or ~1.8g. The yeast balls are made primarily of rhizopus and can be found online. You might also find them under the name of "Chinese Rice Wine Starter": 🤍 PROCESS: To make the fermented rice, soak the rice overnight. Then, strain and transfer to a steamer lined with wet cloth. Steam for 45 minutes, coming back every 15 minutes to splash ~1 cup of water over the rice to prevent drying. Let the rice cool down to 35C. Dissolve the yeast ball in a bit of water and mix it in with the sticky rice. Let it ferment in a warm (ideally ~30C), dark place for 72 hours. You can also use a Zoji rice cooker with the 'sticky rice' setting in place of steaming, but be paranoid about any potential oil in your rice cooker. Thoroughly re-wash before use. ANY oil can muff up the laozao. You can also refer to our previous Laozao video. In that video, however, we use packaged rhizopus (cannot work for starter doughs unfortunately): 🤍 BEAN PASTE, INGREDIENTS * Red Adzuki Beans (红豆), 250g * To boil: 1L water mixed with 1/4 tsp sodium carbonate (碱面) * To fry: 100mL of neutral oil, 60g dark brown sugar (黑糖) PROCESS: Soak the beans overnight. Next day, boil the beans in the water/sodium carbonate over a medium-low flame for ~1 hour until very soft and almost broken down. Next, rinse the shells off the beans using the strainer/cloth bag contraption we describe in the video - the logic is that you're rinsing the paste off of the shell (which will collect in the bag) and the shells will remain in the strainer. Squeeze out the moisture from the bag. Fry in a non-stick pan/wok together with the oil and sugar over a low flame for ~30 minutes until the paste becomes thick and dark. For more information on bean paste making, refer to our longevity buns video: 🤍 SUGAR/PERILLA, INGREDIENTS * Granulated sugar, 1/2 tbsp * Toasted perilla seed (苏籽), 1/2 tbsp Perilla seed should be very available from Korean supermarkets/suppliers: 🤍 You will likely need to toast the seeds yourself. To do so, just toss them over a dry pan over medium flame for ~2 minutes, until the seeds *just* begin to release oil. If perilla seed is hard for you to find, you can also just use granulated sugar, which many shops in Guizhou do. PORK FILLING * Pork leg (后腿肉) -or- belly (五花肉), ~60-70% lean, 150g * Sliced scallions, 20g * Seasoning: 1/4 tsp salt, 1/2 tsp sugar, 1/2 tsp cornstarch (生粉), 1/8 tsp white pepper powder (白胡椒粉), 1/8 tsp Sichuan peppercorn powder (花椒粉), 1/2 liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1/4 tsp light soy sauce (生抽), 1 tsp oil to coat PROCESS: 14:50 STARTER DOUGH, INGREDIENTS * Active laozao fermented rice, 50g, half rice/half liquid * AP flour (中筋面粉), 50g * Water, 25g PROCESS: 6:06 For more information on maintaining the starter, check out the pinned notes. SPONGE, INGREDIENTS * Starter, 60g * AP flour, 300g * Water, 135g FINAL DOUGH * AP Flour, 300g * Water, 135 * Sugar, 30g * Sodium carbonate (碱面), 1g Or in baker's percentages: Ingredient | Sponge % + Final Dough % = Total % AP flour | 50 + 50 = 100.00% Water | 22.5 + 22.5 = 45% Sugar | 0 + 5 = 5% Starter | 10 + 0 = 10% Sodium Carbonate | 0 + 0.15 = 0.15% And check out our Patreon if you'd like to support the project! 🤍 Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): 🤍
#vegandimsum #buns #tofu recipes How to make soft fluffy Vegetable & Tofu Buns / Baozi [Steamed VEGAN DIM SUM]豆腐菜包子 A never fail receipe!! 豆腐菜包中文菜谱清单请见下方💚🙏 These Chinese Steam Vegan Buns are super soft and fluffy just like those in Chinese Dim Sum Restaurants! I love these tofu-vegetable buns because they are so tasty and healthy. The filling is mainly tofu, Pak Choi and carrots with very minimal seasoning but yet very tasty. Do try it! Ingredients list: All-Purpose Flour Yeast Firm tofu Carrot Pak Choi Green Onion Thanks for watching! //Kochbuch: Sojabohne Königin der Bohnen 🤍 🤍 // Bilderbuch: Der neunfarbige Hirsch 🤍 Subscribe to my channel: 🤍 Instagram: 🤍 豆腐菜包食材: 中筋面粉 酵母粉 北豆腐 胡萝卜 油菜 葱 非常感谢你的收看！欢迎订阅！
#baozi #dumplings #empanadillas ¡Hoy te traigo esta recetita de mini dumplings chinos muy facilita de hacer y explicada paso a paso! A mi me encanta comer baos chinos y me parece una comidita genial porque la puedes tomar al vapor o a la plancha, como prefieras. En esta ocasión te los traigo a la plancha, para que veas lo esponjosos y crujientes que quedan al mismo tiempo. ¡Espero que la disfrutes! Ingredientes 3-4 personas: Masa: - 400g harina (2 vasos y medio) - 220g de agua (1 vaso) - 1/2cp sal - 1cp levadura de panadería - 1cs de azúcar Relleno: - 400g carne picada de cerdo - 60mL salsa soja (unas 5cs aprox.) - 1/4cp de pimienta negra - 1cp de jengibre rallado - 2cs de aceite Para cocinarlos: - Agua - Aceite - Semillas sésamo + cebollino para decorar (opcional) Web con Recetas paso a paso: 🤍 Utensilios e ingredientes que utilizo habitualmente: 🤍 #cocinaconcoqui #cocinachina #receta #comidaasiatica Redes: - Página web, recetas y productos: 🤍 - Tiktok: 🤍 - Instagram: 🤍 - Facebook: 🤍 - Twitter: 🤍 - Pinterest: 🤍 ©Cocinaconcoqui
Como hacer Pan relleno al vapor o “Baozi” paso a paso, receta muy fácil. How to make Chinese Steamed Pork Buns step by step. ◉Receta para 8 bollos l The recipe for 8 buns ◉ Leer la receta paso a paso: 🤍 Pan chino al vapor (Mantou): 🤍 Espero vuestros comentarios, si te ha gustado esta receta dale a Like y para no perderte ninguna receta, suscríbete a mi canal. Hasta la próxima!!! ◉ Mis utensilios de cocina: Cuchillo Kai Europe Tim Mälzer Edition 20 cm. 🤍 Cuchillo Santoku Wüsthof Classic-Ikon 17 cm. 🤍 Hornillo de gas Bright Spark. 🤍 Sartén Wok WMF 28 cm. 🤍 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ◉ Mi equipo de grabación: Cámara Sony α7R II. 🤍 Objetivo Sony FE 90 mm f/2.8 Macro. 🤍 Objetivo Sony FE 28 mm f/2. 🤍 Grabador de sonido Tascam DR-05 V2 🤍 Micrófono Rode VideoMic Pro R 🤍 Trípode Manfrotto MT055XPRO3. 🤍 Rótula vídeo Manfrotto MVH502AH. 🤍 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ✿ Mi página: 🤍 ✿ Facebook!: 🤍 ✿ Instagram: 🤍 ✿ Twitter: 🤍
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 Instagram: 🤍instagram.com/littlefatboyfrankie For more recipes: 🤍littlefatboy.com
Making buns looks very easy, but it is actually very difficult. Other people's buns are simple and beautiful because they are other people's buns. From a bunch of buns that I can't bear to look straight at, to a decent look, I walked the road of 486 buns. The clever Sean was only 5 buns away. It takes more than a week to fall on it, 5 kilograms of pork, 3 bags of flour... and endless ridicule and gaining weight! This is by no means touting how good I am, but the retribution that I underestimated the process of making a bun. Don't believe me, try it? My other videos： Scrambled Eggs In The Toast: 🤍 Wonton Soup: 🤍 Rainbow Cotton Candy: 🤍 -Thanks for watching, and please feel free to leave a comment, suggestion, or critique in the comments below! - - Please make sure to subscribe, it's the best way to keep my videos in your feed, and give me a thumbs up too if you liked this video, thanks, I appreciate it! You could also share the video too if you liked it, that would be awesome. ‣‣ 🤍 - #Momos #SteamedBun #ChineseFood
Today I'm sharing this super soft and fluffy vegan steamed buns (Baozi). This steamed buns is easy to make and you just need a bit of tricks to make it perfect. In this recipe I used choy sum and tofu but its up to you any veggies will do. I suggest if you want get the perfect snow white color of baozi use the special "Baozi" flour available in Chinese supermarkets or else the normal "All purpose flour", it'll taste the same but will not bring the whiteness of that you always see in videos. hope this help (Make 6 steamed buns) Recipe: For the dough- 200g flour 1/2 tsp instant yeast 115ml - 120ml warm water 1 tbsp brown sugar For the filling- 200g choy sum 200g firm tofu 1 tbsp white pepper 1 tbsp sesame oil 1 tbsp vegetarian oyster sauce 1/2 tbsp brown sugar Salt for seasoning If you like the video, please give a thumbs up and subscribe to my channel. Would really appreciate it:) See you in next video ❤️ 喜歡我創作的料理影片嗎？不要忘了訂閱我的频道喔! 非常感谢大家一直以来的支持和鼓励我们下期视频再见! ❤️ ............................................................................. ➡️Instagram: 🤍 ➡️Pinterest: 🤍 .............................................................................
▬ Zutaten ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Weizenmehl Typ 405 250g Trockenhefe 1/2 Packung lauwarmes Wasser 120ml Schweinehackfleisch 150g Garnelen 50g Ingwer 5g Lauchzwiebeln 3 Salz wenig Zucker 1 Teelöffel Fünf-Gewürze-Pulver wenig Sesamöl 1 Esslöffel Gewürz-Wasser: Wasser 40ml Maggi Würze 1 Esslöffel Dunkle Sojasoße 2 Teelöffel Austernsoße 1 Esslöffel ▬ More Videos ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Playlist Na's Küche: 🤍 ▬ Social Media ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 ▬ Music ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ 曲名： 中国风 大气 唯美 作者： 济南柴火网络-张辉 出处： 爱给网(古风音乐) ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ #chinesischkochen #chinesefood #chinesecooking
包子的做法 包子怎么做好吃 包子怎么捏 只要六分钟，全部都学会 English video: 🤍 配方： 包子皮： 温水 450克 1+3/4 杯 加1大勺调整量 酵母 4克 1小勺 中筋面粉 750克 5杯（蓬松量法） 包子馅： 去肠线虾肉 400克 生抽 15克 1汤勺 白胡椒粉 1克 1/4 小勺 新鲜羊腿肉 250 克 葱白 50克 生姜泥 6克 盐 8克 1 茶勺 五香粉 小于 1克 1/8 小勺 花椒粉 小于1克 1/8 小勺 鸡蛋清 1 香油 4克 1小勺 Ingredients： dough： warm water 450g 1+3/4 cups plus 1 tablespoon for adjustment yeast 4g 1 teaspoon all purpose flour 750g 5 cups filling: deveined shrimp 400g regular soy sauce 15g 1 tablespoon white pepper powder 1g 1/4 teaspoon lamb leg 250g green onion white part 50g ginger paste 6g salt 8g 1 teaspoon five spice powder less than 1g 1/8 teaspoon Sichuan peppercorn powder less than 1g 1/8 teaspoon egg white 1 sesame seed oil 4g 1 teaspoon 背景音乐： Meditation Impromptu 01 by Kevin MacLeod is licensed under a Creative Commons Attribution license (🤍 Source: 🤍 Artist: 🤍 包子的做法 包子怎么做好吃 包子怎么捏 包子教程 包子捏法 包子馅
Ordinare il mio libro: CUCINA CINESE PER ITALIANI Amazon 🤍 Ibs 🤍 Mondadori Store 🤍 Feltrinelli 🤍 ~~~~~~~~~~~~~~~~~~~ Sofficissimo pane con il ripieno di carne e verdura, da provare assolutamente! INGREDIENTI Impasto per circa 20 pz di baozi: Farina 500gr. Acqua circa 300gr. Lievito birra fresca mezzo dado Ripieno: Siccome ho preparato due ripieni c’è da sommare il tutto se dovete fare solo un tipo di pieno, o fate un ripieno per 250gr. di farina. Primo: Carne macinato 200gr. Cavolo cuor di bue 250gr. Zenzero 2 fette Cipollotto 1pz Secondo: Carne macinato 200gr. Funghi cinesi 100gr. Verza cinese 150gr. Zenzero 1fetta Cipollotto 1pz Condimenti per 1 ripieno: Vino di riso o vino bianco 1cucchiaio Salsa di soia 1 cucchiaio Salsa ostrica 1 cucchiaio Olio di sesamo a piacimento Sale quanto basta. ————————————————————————————— Per altre ricette: 🤍 Instagram: ricettecinesi_ruyi ACQUISTARE DAL SITO 8TTO MARKET con il mio sconto di 10%: 🤍 Codice sconto: RUYI10 I link per acquistare gli ingredienti principali della cucina cinese: SALSA OSTRICA 🤍 SALSA DI SOIA HAITIAN 🤍 Vermicelli di riso: 🤍 Ramen coreano: 🤍 farina per tempura: 🤍 Tagliatelle: 🤍 Wok Lagostina che uso: 🤍 Carta da mettere su vaporiera: 🤍 LA PASTA CINESE: Tagliatelle dao xiao mian: 🤍 Vermicelli di riso: 🤍 Spaghetti di soia: 🤍 Yangchun noodde: 🤍 oil noodle: 🤍 Spaghetti di patate dolce: 🤍 Tagliatelle di riso: 🤍
面点师的蒸馒头绝招：🤍 春天就算不吃肉也要常吃这素馅饼：🤍 柔软劲道薄如蝉翼的春卷：🤍 食材：包菜、鸡蛋、胡萝卜、香料、粉丝、葱花 手把手教你蒸包子！这样蒸出来的包子又白又软，比早餐店买的还好吃【刘二姐美食】 大家好，这里是“刘二姐美食” 作为家庭主妇，每天为大家分享美食教程 热爱生活，热爱家庭 喜欢我分享的视频，记得订阅噢~ 🤍 #美食教程#美食技巧#包子#早餐#刘二姐美食
Baozi de carne / Meet Baozi Ingredientes: Masa: Harina: 370 gr (Mitad Harina 0000 + Mitad Harina 000) (se puede usar 1 solo tipo) Azúcar: 30 gr Aceite de girasol: 1 cda. Levadura fresca: 8 gr (o seca 3 gr) Agua tibia: 150 – 180 ml Relleno: Carne picada: 350 gr Cebolla de verdeo: 1 u Ají en polvo: 1 cdta. Jengibre rallado Salsa de soja: un chorrito Salsa de ostra: un chorrito Aceite de sésamo: un chorrito Polvo 13 especias Aceite perfumado con pimienta de Sichuan: 50 ml Ingredients: Dough: Flour: 370 gr (Half All – purpose + Half Bread flour) (1 type can be used only) Sugar: 30 gr Vegetable oil: 1 tbsp. Fresh yeast: 8 gr (or dry 3 gr) Warm water: 150 - 180 ml Filling: Minced meat: 350 gr Green onion: 1 u Chili powder: 1 tsp. Grated ginger Soy sauce: a splash Oyster sauce: a splash Sesame oil: a splash Powder 13 spices Sichuan pepper vegetable oil: 50 ml No te olvides de suscribirte a mi canal así no te perdes ningún video! Video Editado por Agus. 🤍
No Gyro Burning clutch 🔥🔥 No GYRO If you like today's neat 1V4 video, don't forget to like it! I love you all❤️❤️❤️ If you have any questions, please leave a comment✅ ID:6107089671 Thanks for watching please subscribe to my channel Edit:Luma Fusion Device : iPad Pro (3)11- 2019 90fps 5 FINGER I'll be back with a better video!! #PUBGMOBILE #PUBGM #BGMI
I baozi sono dei panini ripieni tipici della cucina cinese: tradizionalmente ripieni di verdure e carne di maiale, questi panini morbidissimi e gustosi sono cotti a vapore per un risultato soffice e candido. Lo Chef Guglielmo Paolucci ci svela la ricetta originale dei baozi cinesi e la tecnica perfetta per farcirli con la caratteristica chiusura “a fiore” creata pizzicando l’impasto. Scopriamo tutti i segreti dei baozi e prepariamoli insieme! 00:00 – PRESENTAZIONE 00:14 – PREPARAZIONE IMPASTO E LIEVITAZIONE 01:36 – PREPARAZIONE RIPIENO 04:09 - STESURA IMPASTO 06:15 – FARCITURA BAOZI e CHIUSURA 08:11 - COTTURA 08:41 - IMPIATTAMENTO ★ VUOI ALTRE VIDEORICETTE? 𝗜𝗦𝗖𝗥𝗜𝗩𝗜𝗧𝗜 𝗔𝗟 𝗖𝗔𝗡𝗔𝗟𝗘 ► 🤍 CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA! ★INGREDIENTI, DOSI E PROCEDIMENTO: 🤍 ★ INGREDIENTI (dosi per 12 baozi) PER L’IMPASTO Farina di frumento raffinata 330 g Acqua a temperatura ambiente 150 g Zucchero 80 g Lievito di birra secco 6 g PER IL RIPIENO Maiale macinato (pancia di maialino) 250 g Cavolo cinese 100 g Cipollotto fresco 1 Zenzero fresco 10 g Salsa di soia 20 g Zucchero 15 g Olio di sesamo 10 g Sale fino 10 g Pepe nero 1 pizzico ► ULTIME VIDEORICETTE DI GIALLOZAFFERANO 🤍 ► LIEVITATI FACILI: TUTTE LE RICETTE 🤍 ► LE RICETTE DEGLI CHEF A GIALLOZAFFERANO 🤍 _ GialloZafferano è il sito di cucina numero 1 in Italia! Vieni a scoprire tantissime ricette facili e veloci, dagli antipasti ai dolci passando per primi e secondi piatti sfiziosi: con noi cucinare diventa facilissimo! ► SCOPRI IL RICETTARIO COMPLETO DI GIALLOZAFFERANO: 🤍 _ ★ SEGUICI SUI SOCIAL! ► Facebook: 🤍 ► Instagram: 🤍 ► TikTok: 🤍 ► Pinterest: 🤍 ► Twitter: 🤍 #giallozafferano #cucinacinese #baozi
I Baozi sono dei panini cinesi al vapore o alla griglia con un ripieno di carne o verdure. In Cina, i baozi vengono spesso consumati a colazione. In questo video vi spieghiamo come si fa la lievitazione per un impasto perfetto. Provate anche voi a fare i Baozi e potete condividere i vostri risultati sulla mia pagina Facebook: 🤍facebook.com/Chinetaly E scrivetemi come vi siete trovati con questa ricetta, aspetto i vostri commenti 😊 La mia pagina di Facebook: 🤍 Il mio YouTube canale in lingua cinese 我的油管中文頻道：🤍 #cucinacinese #baozi #ravioli
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
Hoy hacemos estos tradicionales Baos de cerdo! Ya había hecho de carne y fue furor, a parte me habia olvidado de mostrar como era abierto, asi que acá va nuevamente! Queda increible! Si no lo sabes cerrar asi no te preocupes, podes cerrarlo como una bolita o empanadas también sirve! :) Te dejo aca la receta: Bao de cerdo al vapor / Steamed pork baozi Ingredientes / Ingredients: Masa / Dough Azúcar / Sugar: 30gr Agua tibia / Warm water: 200 ml Levadura fresca: 8 gr (o seca 3 gr) / Fresh yeast: 8 gr (or dry 3 gr) Harina: 270 gr (Mitad Harina 0000 + Mitad Harina 000) / Flour: 370 gr (Half All – purpose + Half Bread flour) Relleno / Filling Pork meat: 350 gr Cebolla de verdeo / Green onion: 1 u Pimienta de Sichuan / Sichuan pepper Anís estrellado / Star anise Agua caliente / Hot water: 50 ml Azúcar / Sugar: una pizca / a pinch Jengibre rallado / Grated ginger Salsa de ostra: 1 cda / Oyster sauce: 1 tbsp Salsa de soja: 1 cda / Soy sauce: 1 tbsp Aceite de sésamo: 1 cda / Sesame oil: 1 tbsp Aceite / Oil: 1 cda / 1 tbsp Sal y pimienta / Salt and pepper Si te gusto el video dale 👍👍 y no te olvides de suscribirte a mi canal así no te perdes ningún video! Para enterarte de todas las últimas noticias y novedades , seguime en las redes: INSTAGRAM: 🤍 🤍 FACEBOOK: 🤍 WEB: 🤍 LIBRO: https: //tienda.planetadelibros.com.ar Video Editado por Agus. 🤍
Baozi sind chinesische gedämpfte Teigtaschen, überall in Asien sehr beliebt, auch als Dim Sum. In meinem Baozi Rezept zeige ich euch 2 Füllungen: Fleisch und vegetarisch. Die gefüllten asiatischen Teigtaschen können zu jeder Mahlzeit gegessen werden und ihr könnt es ganz einfach selber zuhause kochen. Die Zutaten sind für ca. 20 Teigtaschen. Teig: - 500 g Weizenmehl oder Dinkelmehl - 280 ml lauwarmes Wasser - 5 g Trockenhefe - 1 EL Zucker Fleischfüllung: - 350 g Hackfleisch (Schwein oder Rind) - 1/2 TL Salz - 1/2 TL weißer Pfeffer - 1 TL Zucker - 1 EL helle Sojasauce - 1 TL dunkle Sojasauce - 1 TL Austernsauce - 1 EL Kochwein - 2 EL Sesamöl - 2 EL Kartoffelmehl - Schnittlauch und Ingwer vegetarische Füllung: - 4 Stück Pak Choi - 12 Stück Shiitake Pilze 🤍 * - Schnittlauch - 2 TL helle Sojasauce - 1/2 TL Zucker - 1/2 TL Gemüsebrühe - 3 EL neutrales Öl (Sonnenblumen- oder Rapsöl) - 1 EL Sesamöl 📔 MEIN KOCHBUCH: 🤍 * Meine YamYam-Kochboxen: 🤍 * Asiatische Saucen: - helle Sojasauce 🤍 *, 🤍 * - dunkle Sojasauce 🤍 *, 🤍 * - Austernsauce 🤍 *, 🤍 * - chinesischer Kochwein 🤍 *, 🤍 * - geröstetes Sesamöl 🤍 *, 🤍 * Mein nordisches Kochmesser: 🤍 * Mein Bambusdämpfer: 🤍 * 24 Monate kostenlose Prime-Mitgliedschaft bei KREUTZERS mit 20% Rabatt auf alle Lebensmittel, 10% auf Alkohol, 10€ Versandrabatt und mehr als 35% auf Prime Pakete: Beim Registrieren einfach den Code yamyam in das Feld Prime Code eintragen oder auf diesen Link klicken: 🤍 *. _ 0:00 Baozi Rezept 0:39 Teig 1:49 Fleischfüllung 3:05 vegetarische Füllung 5:36 Teig kneten 6:52 Baozi formen 7:52 Baozi dämpfen _ Abonnieren! :) ➤ 🤍 Alle meine Videos ➤ 🤍 _ ★ Facebook: Yamyamfoods ★ Instagram: yamyamfoods _ Mein Equipment mit dem ich drehe: 📹 Camcorder: 🤍 * 📷 Canon PowerShot: 🤍 * 🎤 Mikrofon: 🤍 * 💡 Softbox: 🤍 * 📹 Stativ: 🤍 * _ Links, an denen ein "*" steht, sind sogenannte Affiliate-Links. Kommt über diesen Link ein Einkauf zustande, werde ich mit einer Provision beteiligt. Für euch entstehen dabei selbstverständlich keine Mehrkosten. Wo ihr die Produkte kauft, bleibt natürlich euch überlassen! :)
Bao, baozi, bun, dumpling: essa receita típica chinesa de bolinho com recheio e massa ao vapor é mara. Ensino como fazer e a Luana explica os mistérios da receita original lá de Pequim. Esse vídeo foi realizado em parceria com a DOC. Films e o Estúdio Paulista #bao #baozi #paochines Ingredientes: Pão: 1 xic de água (240ml) Se necessário ir adicionando colheres de sopa de água ate dar o ponto da massa 2 colheres de chá de fermento biológico seco (6g) 2 xic e ½ de farinha de trigo (380g) ½ xic de amido de milho (78g) 5 colheres de sopa de açúcar (70g) 2 colheres de chá de sal (12g) 2 colheres de sopa de manteiga (30g) Recheio: 250g de lombo moído 250g de copa lombo moído 500g de acelga 1 cenoura 3 cebolinhas 1 ovo 1 colher de chá de gengibre em pó 1 colher de chá de azeite 1 colher de chá de molho de ostra 3 colheres de chá de vinagre de arroz Sal Pimenta do reino preta Pasta de pimenta coreana Inscreva-se no nosso canal: 🤍 Redes Sociais: Mohamad Hindi 🤍 🤍 🤍 🤍 🤍 Luana Xing 🤍 🤍 🤍 🤍 Contato: contato🤍mohindi.com VÍDEOS TODAS AS TERÇAS E QUINTAS-FEIRAS ÀS 18H E DOMINGOS, ÀS 17H. Equipe: Mohamad Hindi Direção Geral: Rafael Ribas Produção Executiva: Maryan Hindi Produção Gastronômica: William Inácio Assistência de Produção Gastronômica: Maria Catarina Direção de Fotografia: Bruno Fiorio Assistente de Fotografia: Damaris Belchior Coordenadora de Edição: Marina Alves Produção: Ricardo Veras Gerente de Projetos: Flávia Zundt Estratégia Digital: Ana Hirata
* NOTRE DEUXIÈME LIVRE DE RECETTES "BAO" (sortie le 26/10/2022) ici : 🤍 * NOTRE PREMIER LIVRE DE RECETTES "Le Riz Jaune" EST DISPONIBLE ICI : Amazon : 🤍 . On vous emmène en Chine avec ses célèbres BAOZI que nous allons déguster poêlés. ● Liste des ingrédients pour 20 brioches environ : Pour la farce : - 350 g de porc haché - Une branche de cébette - 1/2 cuillère à soupe de gingembre râpé - 3 cuillères à soupe de sauce soja claire - 2 cuillères à soupe d'huile de sésame - 10 cl d'eau environ - Poivre Pour la sauce : - 4 cuillères à soupe de sauce soja claire - Une cuillère à soupe d'huile de sésame - Une gousse d'ail - Une cuillère à café d'huile pimentée Pour la pâte : - 350 g de farine - Une cuillère à café de levure boulangère - 20 cl d'eau tiède ● Déroulement de la recette : 1- Préparer la pâte : mettre la farine et la levure dans un saladier, mélanger avec 20 cl d'eau tiède. Pétrir jusqu'à obtention d'une pâte lisse, former ensuite une boule, couvrir et laisser reposer une heure. 2- Préparer la farce : mettre le porc haché dans un saladier. Émincer la cébette, réserver une pincée pour la sauce dans un petit bol, et mettre le reste dans le saladier. Ajouter le gingembre râpé, la sauce de soja, l'huile de sésame, le poivre et l'eau. Bien mélanger l'ensemble pendant 3 à 4 minutes et réserver. 3- Préparer la sauce : ajouter au bol contenant la cébette, l'ail râpé, la sauce de soja, l'huile de sésame, l"huile pimentée et un peu d'eau. Mélanger le tout et réserver. 4- Une fois l'heure de repos passée, pétrir de nouveau la pâte 2 minutes, la séparer en 2 (réserver l'autre morceau), former un boudin d'environ 3 cm de diamètre et le découper en 10 morceaux. Faire de même avec l'autre morceau de pâte. Former ensuite des boules puis étaler pour former un disque d'environ 10 cm de diamètre. 5- Pour la confection des brioches, déposer une cuillère à café de farce au centre du disque de pâte puis rabattre en formant un pli de la gauche vers la droite, presser légèrement pour souder les plis et ceci ainsi de suite en tournant autour de la farce, finir en scellant le sommet en le pinçant. 6- Pour la cuisson, mettre un filet d'huile dans une sauteuse à feu moyen, déposer les brioches en prenant soin de bien huiler le bas, lasser dorer 1 à 2 minutes puis ajouter 1/2 verre d'eau, couvrir et laisser cuire jusqu'à évaporation de celle-ci. Et il n'y a plus qu'à dresser et à déguster ces brioches accompagnées de la petite sauce. ░░░░░░░░░ Bonne semaine à tous et bon appétit ░░░░░░░░░ N'hésitez pas, si vous le désirez, à publier les photos de vos réalisations sur une de nos pages : ▶ FACEBOOK : 🤍 ▶ TWITTER : 🤍 Et retrouvez nous aussi sur : ▶ INSTAGRAM : 🤍
Un tutoriel d’explications détaillées de la vraie recette chinoise de Bao Zi, pour vous aider à réussir vos brioches chinoises à la vapeur! 💪 La pâte et la farce du porc fait maison ! ✌️ 🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻 Abonne toi ：🤍 ❤️ et active les notifications en cliquant sur la 🔔 pour voir toutes mes vidéos ! LIKER ET PARTAGER ！ ❤️ 🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸 Recette Bao 2020 : dans 10 minutes vous allez maîtriser les brioches chinoises comme un PRO! Brioche chinoise à la vapeur : Les ingrédients ( pour 8 Baos) : La pâte: 250g de farine T55 135 ml d’eau tiède (30°C) 5g de sucre 4g de levure du boulanger La farce : 250g de porc haché 20g de poireau 5g de gingembre 1/2 c à c de vin de cuisine sel poivre 1/2 c à c de sucre 1 c à c de sauce de soja 1/2 c à c d’huile végétal 30ml d’eau 😀😀 Notre Group FB dédié aux amoureux de la cuisine chinoise: 🤍 N'hésitez pas, si vous le désirez, à publier les photos de vos réalisations dans notre groupe! 😍 Facebook: ChinaKitchenEva Instagram: ChinaKitchenEva 🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺 #baozi #recette #chinakitcheneva
Big Bao | Da Bao | Tai Pao | Big Chinese steamed bun | pork and egg big bao| I wish I knew this recipe before. Hi, everyone, this is Cooking with Grandma , today I share with you a big bao recipe, Thank you for watching. Like, share & Subscribe to stay updated with the latest content. Let's make bao | How to make baozi | Easy delicious baozi recipe| How to make bao | 🤍baozi, 🤍baozi recipe, 🤍chinese baozi, 🤍steamed buns, 🤍fluffy steamed pork buns, 🤍chinese pork bun, 🤍how to fold a classic steamed bun, 🤍better than takeout, 🤍steamed pork bun, 🤍pork buns at home, 🤍chinese street food, 🤍steamed buns, 🤍steamed pork buns, 🤍cooking tasty dim sum, 🤍bun, 🤍buns, 🤍bao buns, 🤍steamed meat buns,🤍homemake bao,🤍pasta practices, 🤍breakfast,#siopao
Esse pão super fofinho feito no vapor recheado de carne, é comida popular de rua e é uma delícia. Super dá para fazer em casa, vem conferir o vídeo! Siga-me no Instagram 🤍chefhelena Anotem: Massa: - 1 xíc de água morna - 1 c sopa de açúcar - 2 c chá de fermento biológico seco - 3 xíc de farinha de trigo - 4 c sopa de açúcar - 2 c chá de sal - 2 c sopa de banha Recheio: - 250g de carne de porco moída (pode ser carne bovina) - 1 c sopa de açúcar - 1 c chá de sal - 1 c sopa de molho de ostra - 1 c sopa de shoyu - 1 c sopa de óleo de gergelim torrado - 1/2 c chá de gengibre em pó ou picadinho - 1 c sopa de alho picadinho - 3 c sopa de cebolinha picadinha - 3 c sopa de cebola picadinha´ - 1 c sopa de saquê mirin Modo: 1. Misture a água morna, açúcar e fermento biológico seco, Deixe descansar por 10 min. 2. Coloque a farinha de trigo, sal, açúcar e misture. Junte o líquido e vá sovando, adicione a banha por último e sove bem por uns 10 min. Faça uma bola com a massa, coloque na tigela e deixe descansar por 1 a 2 horas ou até que dobre de volume. 2. Misture todos os ingredientes do recheio em uma tigela: carne de porco, açúcar, sal, molho de ostra, shoyu, óleo de gergelim torrado, gengibre, alho, cebolinha, cebola, saquê mirin. Reserve. 3. Tire a massa da tigela, coloque na bancada e divida em 9 bolas de tamanhos uniformes. Abra cada bola e coloque 1 colherada do recheio e feche bem formando uma trouxinha. Acomode o bao em um pedaço de papel manteiga ou dover. Coloque os baos em um cesto de cozimento a vapor, e cozinhe em banho-maria por aproximadamente 15 min. Sirva quente. Bom apetite!
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![Tofu Recipe | How to make soft fluffy Vegetable & Tofu Buns / Baozi [Steamed VEGAN DIM SUM]豆腐菜包子](https://i.ytimg.com/vi/M6QcTcg1bog/mqdefault.jpg "Tofu Recipe | How to make soft fluffy Vegetable & Tofu Buns / Baozi [Steamed VEGAN DIM SUM]豆腐菜包子")
