Just came back from Taipei and ate these at Raohe night market. This is exactly how they make it (minus the cooker as they make it in a tandoor like oven). I will try cooking this on my Kamado with a two zone setup two get a smoke & char and use a pizza stone to mimic their process.
@@Luming-di9rf the ones at Raohe with the Michelin Bib Gourmand award aren't that good? Damn, I loved them. A specific recommendation is always appreciated
@@rayy5699 whoops, sorry for the late response! I got the lard at my local supermarket, though I live in a major US city so that probably made it a lot easier to find. the one I have is Farmer John's manteca
hi diane! it's a cold proof that allows the dough to slowly develop gluten and some flavor. you can proof the dough at room temp for a couple hours, the difference in taste isn't too noticeable.
Oh my god those look PERFECT!!! SO JUICY AHHHH
thanks alyssa!! :D
Just came back from Taipei and ate these at Raohe night market. This is exactly how they make it (minus the cooker as they make it in a tandoor like oven). I will try cooking this on my Kamado with a two zone setup two get a smoke & char and use a pizza stone to mimic their process.
im interested in using my kamado also, how did it go? thanks
The ones at the night market aren't that good. You'll find much better ones in specialized shops.
@@Luming-di9rf the ones at Raohe with the Michelin Bib Gourmand award aren't that good? Damn, I loved them. A specific recommendation is always appreciated
Omg those look SO good . Thanks for making it so easy to follow
I've made these twice now and they turned out amazing each time!! thanks for the super easy to follow recipe and video :)
Hi Colette! That's super awesome to hear and I'm so glad you enjoyed them :D they're my favorite buns too hehe
I'm wondering. how did you get the lard?
@@rayy5699 whoops, sorry for the late response! I got the lard at my local supermarket, though I live in a major US city so that probably made it a lot easier to find. the one I have is Farmer John's manteca
Can I change lard into margarine/ butter?
hi. sorry how do you make the lard? thank you
Looks amazing. I must try this real soon
I must try and make these 🤤🤤 wonderful !
yess! they are so delicious!
Perfectly risen buns! 😋
😄🤤
Thank you
Like 28 wow very nice cooking maybe this recipe hard for me...but food look so delicious ❤❤👍
How much if you sale that one?
Can i sub the pork for beef? Not to discredit pork or anything just a thought
Makes me hungry! I was hoping to hear "that sounds crispy" when you cut into the bun because it really did sound crispy!!! YUM.
lolll that woulda been smoooth! thanks klam :)
Is there any substitute for lard ?
hi shardul! you could use shortening in place of the lard but the flavor may not be the same.
@@makitchen Thanks ! I understand that it will lack the flavour if I use shortening. But in India it is difficult to get rendered fat like lard etc.
Nice
Hi, may i know why the dough has to be kept in the fridge overnite?
hi diane! it's a cold proof that allows the dough to slowly develop gluten and some flavor. you can proof the dough at room temp for a couple hours, the difference in taste isn't too noticeable.
This is amazing!! I love bing!!!
thank you! haha these are so light and crunchy!
YUMMMMMSSSSS
😋😋😋😋yummy.......
Rotate what after 10 min?
oops, the tray! lol rotate the tray :)
Why sugar in the pork?!
it balances out all the salty/savory ingredients!