Скачать с ютуб No Rush Fluffy Baozi Anytime! Easy Chinese Steamed Pork & Cabbage Buns (Bao) with Make-Ahead Dough! в хорошем качестве

No Rush Fluffy Baozi Anytime! Easy Chinese Steamed Pork & Cabbage Buns (Bao) with Make-Ahead Dough!

Welcome to Maggie’s Backyard Kitchen! Today, we’re diving into the heart of Chinese cuisine with our Easy Chinese Steamed Pork & Cabbage Buns (Bao) recipe. These soft, pillowy buns are a comforting treat, and the combination of savory pork and crunchy cabbage is simply irresistible. Tips: 1) If you want firmer buns, skip the sugar and oil in the dough recipe. 2)Dough Preparation: In hot weather, use cold water or milk to mix the dough. When it’s cold, opt for warm water (around 30-40°C). For the final rise, place the dough in a steamer at room temperature. Alternatively, in cold weather, keep the dough in the steamer with hot water below or in the oven with a bowl of hot water (set beside) during the final rise. Before refrigerating the dough, allow it to rise partially at room temperature, and then refrigerate it overnight. 3)Steaming Tips: Don’t steam with high heat; use medium heat instead. Leave a little gap when covering the steamer to avoid wrinkling the bun’s skin. To prevent the bao skin from collapsing or shrinking, wait for at least 1-2 minutes before uncovering the steamer. Easy Chinese Steamed Pork & Cabbage Buns (Bao) Recipe Chinese Steamed Buns (Baozi) Recipe Ingredients: • For the Dough: Water: 170g Dry yeast: 2 tsp Caster sugar: 2-3 tbsp All-purpose flour: 350g Salt: 1/4 tsp Vegetable oil: 1 tbsp • For the Filling: Ground pork: 350g Soy sauce: 2 tbsp Oyster sauce: 1 tbsp Sesame oil (a dash) Sugar: 1 tbsp Salt: 1/2 tsp Shredded cabbage: 1/4 (adjust to taste) Chopped chives (optional) Instructions: 1. Activate the Yeast: Mix yeast, sugar, and water in sequence. Let it sit until it becomes frothy (bubbles form). 2. Prepare the Dough: Combine flour, salt, and vegetable oil in a bowl. Knead until smooth and elastic. Refrigerate the dough overnight for low-temperature fermentation. 3. Bring Dough to Room Temperature: Take out the dough the next day and let it come to room temperature. 4. Prepare the Filling: Mix ground pork with soy sauce, oyster sauce, sesame oil, sugar, and salt. Add chopped chives if desired. 5. Shape the Buns: Divide the dough into 10-12 pieces. Roll each piece into a round wrapper (thinner edges, thicker center). Place a spoonful of filling in the center, pinch to seal, and arrange on parchment paper-lined steamer trays (leave enough space between buns to prevent sticking). 6. Final Proofing: Let the buns proof in a warm place for 20-30 minutes, until lightly pressed with a finger (slowly bounces back). 7. Steam the Buns: Start steaming with cold water. Use medium heat and slightly open the steamer lid. Steam for 12-15 minutes. Turn off the heat, let them rest for 2 minutes, then remove the buns from the steamer and place them on a dry cloth to prevent moisture. Enjoy your homemade Chinese steamed buns!🍚👩‍🍳🌟