Fluffy Bao Buns with Braised Pork: Celebrity Chef’s Secret Ingredient Revealed! True Asian flavor.

Learn how to make irresistible Fluffy Bao Buns with a secret ingredient revealed! These pillowy steamed buns are filled with braised pork and shiitake mushrooms, creating an explosion of flavor. Join us in the kitchen as we unveil the magic behind these Asian-inspired delights. Perfect for family meals or street food cravings!
Ingredients:
•For the Filling:
500g pork mince
4 small shiitake mushrooms
3 tablespoons soy sauce (adjust to taste)
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons fried shallots
•For the Dough:
350g all-purpose flour
2 tablespoons sugar
170ml water
1 teaspoon baking soda
2 teaspoons dry yeast
1 tablespoon vegetable oil
1/4 teaspoon salt
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, yeast mixture 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. In the cold weather, you can place the covered dough in a slightly warmed oven (40°C) to speed up the process.
4.Prepare the Filling:
Sauté 2/3 of the ground pork in oil until cooked.
Add soy sauce to create a rich colour and other seasonings.
Add shiitake mushrooms and water, simmer. Let it cool down.
Mix the cooked pork with the remaining 1/3 raw mince to form the filling. Refrigerate until firm.
5.Shape the Buns:
Divide the dough into 12-14 pieces.
Roll each piece into a round wrapper (thinner edges, thicker centre).
Place a spoonful of filling in the centre, 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!🍚👩‍🍳🌟
This recipe takes inspiration from the culinary expertise of Chef Cai Jifang.

[@exodus.ge1]

Compito 14

[@maggiesbackyardkitchen]

I’m glad to hear that! Thank you! 😊

[@sergioiucci4495]

Delicious😊

[@maggiesbackyardkitchen]

Thank you so much.😀

[@maris1803]

Dough doesn’t look soft

[@maggiesbackyardkitchen]

Thank you for asking a great question!
"If the dough has proofed well, there should be no issue with a slightly harder texture. Even though it may feel firm initially, the final product can still turn out soft and fluffy after steaming."
This recipe works well for both same-day proofing and overnight cold proofing. In my video, the room temperature was 15°C. Although the dough initially felt hard, it became workable after reaching room temperature. With two good proofing cycles, the final steamed product turned out soft, spongy, and fluffy. I’ve been experimenting with both cold proofing and normal temperature methods, and there’s no taste difference. I prefer preparing the dough in the evening due to time constraints. Additionally, using the oven-heated dough method for cold proofing (to reach room temperature in winter) allows me to make warm Chinese-style breakfast in the morning. The best benefit of cold proofing is ensuring that the first proof is completed, resulting in a soft-textured bao bun.😃

[@bouabid1moukhlis125]

Bravo nice videos