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steamed chinese buns (baozi)

Hi everyone Welcome back to Gao's Chinese Cooking

Today, we're going to steam some buns with shrimp and lamb filling Let's make the dough first Dissolve the yeast in warm water And then add all purpose flour The goal is to make a firm dough

Rest for 30 minutes and let gluten do the job and then knead the dough again for about three minutes After that let it ferment in the room temperature for about one hour and a half While the dough is fermenting let's prepare the filling I'm using shrimp and the lamb The unique combination makes the buns very tasty

Use white pepper powder and soy sauce to marinate shrimp for 30 minutes Chop the lamb When the lamb is ready, add half the shrimp Continue to chop them into small pieces Add only the white part of the green onions finely chopped

Ginger paste Salt Five-spice powder Szechuan peppercorn powder and one egg white At the end, some sesame seed oil

Mix it well Really really well Sometimes I use a whisk for the job Then add the rest of the shrimp Mix the shrimp into the meat

Ninety minutes later, let's check the dough When I punch a hole, it will neither collapse nor bounce back That means the first fermentation is done Degas the dough first At this time, I'm not kneading the dough further but pressing down to remove the air pockets

Separate the dough inan style=”text-decoration: underline;”>toan> 24 pieces You can always use a knife Knead each individual piece an style=”text-decoration: underline;”>toan> a round shape Use a rolling pin to roll it out first and then start to turning motion rolling This an style=”text-decoration: underline;”>makean>s the center thicker which will be the bottom of the bun and the outside edges thinner for the final folding

To make a bun put your thumb inside the wrapper while the index finger outside and folding the edges evenly You can see that from the beginning to the end, my thumb never lets the first fold go Close it up and then remove the excess from the top Continue to ferment for one hour without any covering The air dry process will give the bun a shell to prevent it from collapsing and also prevent the folds from merging together

Start from cold water When the water starts boiling, turn the heat to medium high and steam for an additional 15 minutes Once it's done wait for few minutes before opening the lid Here you have it Tasty filling and a beautiful shape

Enjoy with Chinese basic dipping sauce Thanks for watching and see you next time

Source: Youtube

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