Big Bak Bao 大肉包
Big Bak Bao 大肉包

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, big bak bao 大肉包. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Tai Pao/Da Bao (大包) means "big pao". This version of pao is more common in Malaysia and Singapore, the rich and juicy filling usually comprises of pork. 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.

Big Bak Bao 大肉包 is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Big Bak Bao 大肉包 is something that I’ve loved my entire life.

To begin with this 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 cook that.

The ingredients needed to make Big Bak Bao 大肉包:
  1. Take A. Bao Dough
  2. Get 375 g plain flour 普通面粉
  3. Prepare 188 g water 水
  4. Take 1.5 teaspoon Yeast 酵母
  5. Get 20 g Sugar 糖
  6. Make ready 1.5 teaspoon baking powder 泡打粉
  7. Take 23 g cooking oil 油
  8. Get B. Pork Seasoning
  9. Make ready 100 g mince pork 肉碎
  10. Take 150 g slice pork 肉片
  11. Make ready 0.25 teaspoon salt 盐
  12. Prepare 2 teaspoon sugar 糖
  13. Make ready 2 teaspoon Fish Sauce 鱼露
  14. Take 1 tablespoon Soy sauce 酱青
  15. Get 1 tablespoon oyster sauce 耗油
  16. Get 1.5 tablespoon Chinese Wine 料酒
  17. Take 2 tablespoon sesame oil 麻油
  18. Take 2 tablespoon corn starch 玉蜀黍粉
  19. Get 15 slices hard-boiled eggs 熟蛋
  20. Take 1 tablespoon Sesame seeds 芝麻
  21. Prepare C. Ginger Spring onion water
  22. Prepare 4 tablespoon water 水
  23. Make ready 1 thumside grated ginger grated 姜蓉
  24. Take 30 g Spring Onion 青葱
  25. Make ready D. Vegetables
  26. Get 150 g vegetable (Optional) 沙葛

INTRODUCTION This time, I have purposely prepared my minced. 烹制扣肉包 Making Kong Bak Bao. PagesPublic FigureChef阿文美食与保健 Ah Boon's Cuisine & HealthVideos烹制扣肉包 Making Kong Bak Bao. 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.

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。

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. Braised Pork Buns (Kung Bak Pao) was my late father's favourite dish, and he used to bring us to Beng Hiang Restaurant for his It was (and still is) one of the most famous restaurants in those days which serves authentic Hokkien Cuisine, and its specialty dish, Kung Bak. 'Bao' or Bun is the theme for Aspiring Bakers for the month of May and I just can't find an excuse for not joining even though tomorrow is the last day for submission, simply because I love to eat Bao. I've adapted this bao recipe from 孟老师的中式面食. This version of pao is more common in Malaysia and Singapore, the rich and juicy filling usually comprises of pork, chicken, jicama and CHINESE VERSION: 鲜肉大包 (星马版)-内馅鲜嫩多汁.

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