Recipe of Big Bak Bao 大肉包 in 23 Minutes at Home

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, big bak bao 大肉包. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

I love Roland's pork belly buns or Kong Bak Bao. As I don't like to eat so much fats, Roland included muscle meat so that I can enjoy the meat with his self. So tasty yet so fuss-free to make.

Big Bak Bao 大肉包 is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Big Bak Bao 大肉包 is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook big bak bao 大肉包 using 26 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Big Bak Bao 大肉包:

1. Make ready A. Bao Dough
2. Get plain flour 普通面粉
3. Take water 水
4. Prepare Yeast 酵母
5. Prepare Sugar 糖
6. Get baking powder 泡打粉
7. Get cooking oil 油
8. Make ready B. Pork Seasoning
9. Get mince pork 肉碎
10. Take slice pork 肉片
11. Take salt 盐
12. Take sugar 糖
13. Prepare Fish Sauce 鱼露
14. Make ready Soy sauce 酱青
15. Take oyster sauce 耗油
16. Prepare Chinese Wine 料酒
17. Get sesame oil 麻油
18. Prepare corn starch 玉蜀黍粉
19. Get hard-boiled eggs 熟蛋
20. Make ready Sesame seeds 芝麻
21. Make ready C. Ginger Spring onion water
22. Take water 水
23. Take thumside grated ginger grated 姜蓉
24. Get Spring Onion 青葱
25. Take D. Vegetables
26. Prepare vegetable (Optional) 沙葛

Baozi (Chinese: 包子), or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations. This version of pao is more common in Malaysia and Singapore, the rich and juicy filling usually comprises of pork, chicken, jicama and hard-boiled egg. CHINESE VERSION: 鲜肉大包 (星马版)-内馅鲜嫩多汁. 烹制扣肉包 Making Kong Bak Bao.

Steps to make Big Bak Bao 大肉包:

1. Grind a thumb size ginger into ginger paste; Cut Spring onion into small sizes; add both into water. let it soak for at least 30min. 先将一块约大拇子的姜块磨成建模， 切青葱成粒状， 加入水浸泡至少30分钟后备用
2. Mix all the ingredients in Section B， add into Ginger Spring Onion water 将猪肉腌料一起搅拌均匀， 搅拌让猪肉起胶。 加入姜葱水
3. Add in Section C to Step 1 加入蔬菜 (沙葛）。
4. To prepare the Bao Dough. Mix all the ingredient under Section A. Let it proof for 1 hr. When it is double in size, knead again to degas the dough. Divide the dough to 15 portions. weigh each 40g. and let it rest for 10min。 将面粉材料一起混合，揉面至3光即可。 不要过度揉面。 让面团醒发1个小时。 然后再揉一揉把空气排出。 把面团分割成15份。 一份为40克+/-。 将一半的小面团放入冰厨让它发面速度减慢。
5. Use roller pin to flatten the dough, the side is thin, leave the center portion a bit thicker. 用面棍把小面团压平， 中间部分要厚一点。
6. Weigh the meat at 35g. wrap nicely and let it proof for 15-20min, and steam for 20 mins. Do not open the wok after 20min, let it cool down for 5 mins before open the cover. 量肉馅为35克， 加上鸡蛋，包好。 让它发多10分钟左右， 蒸20分钟即可。 不要及时打开锅盖， 等5分钟后才开。

PagesPublic FigureChef阿文美食与保健 Ah Boon's Cuisine & HealthVideos烹制扣肉包 Making Kong Bak Bao. How to Make Bao Buns with Step-by-Step Photos Another Extra Large Chinese Steamed Buns- Dabao or Pork Bun (大包/生肉包）. INTRODUCTION This time, I have purposely prepared my minced meat steamed buns extra big. While it looks similar to our the Kong Bak Bao (扣肉包), the Gua Bao (刈包) is a timeless steamed bun snack that has its origins in Taiwanese folk character and culture. [MOST WISHED] The BIG "Little" Gua Sha Book: Learning (and Loving) the Ancient Healing Art of.

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