I use the same discard technique with your sourdough sandwich loaves! I still add in the normal amount of active sourdough starter but also discard and deduct half the discard weight from the flour and water as you did in this recipe. It's a great way to regularly use up the discard! And the loaf still tastes as good imo. Love this recipe too! I recently made char siu bao so now I will try these, thanks!
Thanks for the experiments, appreciate the time you put into doing these. 🤩 those little Gua Bao “buns” look fun to make. And yummy fillings. Lots of prep work involved. Again, thanks Sune! ❤️
Hi mr. Sune, you havent made a bread from Zea flour (Triticum dicoccum) and i think it would make a great video for your sourdough series, it tastes really good and u can maintain a sourdough starter from it, the sourdough smells like sweet wine. If its the original flour. If you are intrigued I could send you 1kg of it
In Taiwan, we use ground peanut powder and sugar (花生糖粉) in stead of sesame. Try it, you would definitely LOVE it. (except for people allergic to peanut...sorry)
as a chinese who's been following ur channel i was wondering at first why haven't i heard of this bun before. question solved when u said this is originated from Fujian province, which is far far from my hometown... i use sourdough starter in bread making as well as steamed buns and baozi. i'll definitely give this recipe a try.. ٩( 'ω' )و
Sune? I was wondering. Do you think it’s the bran, or the germ, in whole grains that help the starter? I’ve used 100% bread flour, and 1/4 dark rye with 3/4 bread, 1/2and1/2 and 100% rye. The 100% dark rye, by far, matures fastest. And it’s also the stiffest and more than doubles in volume. I would use fresh milled, but I can’t find rye seed at a reasonable price. But if I can add bran or germ, or both, and just use white flour? Maybe a little vital wheat gluten? It would be better AND cheaper.
This was unexpected, but a great video. Gua bao buns are always too bland for me, even with strong flavors in the filling. I'm looking forward to making them with sourdough discard. Thanks for the idea.
This strongly reminds me of Momofuku pork buns. It's certainly the perfect party dish where everyone can get hands messy and build their own buns to their taste. Nice video.
Interesting - had no idea what these were before watching - been following for awhile now and enjoy your approach. I looked through your list of videos to see if you have done one on something I just read. I ruined the seasoning on my old cast iron Dutch oven by putting water in it right before setting the dough in using parchment paper always to try and increase oven spring. Looking at various ways to season it I read one where they said you do NOT have to preheat the steel. Wait WHAT??? Was my reaction but also made me wonder as they said you’d be surprised by the reaction…so might try it - have you?
@@Foodgeek Certainly to repair the seasoning one has to use heat - I used 450 F and put on multiple coats of oil wiping off all I could - but the comment was about baking bread without heating the steel. I know you always do and have experimented with various lids to contain the steam - but they suggested you can put the bread in a cold Dutch oven and then place in a hot oven - that’s when I was like wait WHAT? But they said you’d be surprised at the result so made me wonder and maybe want to try it.
I know Elaine Foodbod does that. I think it could only work for a pretty stiff bread. Hard to do multiple breads in this test because the oven has to cool off between bakes 😊
@@Foodgeek Only if you use the steel like you have and use most often. A lot of people do not have that and are like me and use a Dutch oven set on a sheet pan. So you either preheat it or not, so you don’t need two just begin with the cold start. Just started another loaf so might try it. BTW did you SEA I posted a pic of your sourdough rolls recipe? I added #Foodgeek.dk but it only highlighted #Foodgeek which takes you to another place and not sure if that is also you?
I use the same discard technique with your sourdough sandwich loaves! I still add in the normal amount of active sourdough starter but also discard and deduct half the discard weight from the flour and water as you did in this recipe.
It's a great way to regularly use up the discard! And the loaf still tastes as good imo.
Love this recipe too! I recently made char siu bao so now I will try these, thanks!
Thanks for the experiments, appreciate the time you put into doing these. 🤩 those little Gua Bao “buns” look fun to make. And yummy fillings. Lots of prep work involved. Again, thanks Sune! ❤️
Love the video and got very hungry watching it! Just wondering why the recipe uses yeast AND baking powder? 🤔
For superior fluffiness :)
I love the new format, Sune. You always find new ways to delight us.
Love the variety, can't wait to try these!
Great idea for a series!
Excellent video ! Thank you…you’re on the ball…
The sourdough discard would be my first choice to try out. Could I make the dough and ferment in the fridge overnight? Thank you for sharing.
Yes, but you'd need to use a lot less yeast. Maybe 1g. 😊
Hi mr. Sune, you havent made a bread from Zea flour (Triticum dicoccum) and i think it would make a great video for your sourdough series, it tastes really good and u can maintain a sourdough starter from it, the sourdough smells like sweet wine. If its the original flour. If you are intrigued I could send you 1kg of it
Love the chop stick techinique. Most recipes i had seen were done with rolling pin. You legend....
In Taiwan, we use ground peanut powder and sugar (花生糖粉) in stead of sesame. Try it, you would definitely LOVE it. (except for people allergic to peanut...sorry)
Sounds very interesting. I must find peanut powder 😁
These happen to be my favorite. Thanks for the video! Well done. I believe it's pronounced "gwa" bao.
tip for gluten substitute is zanthan gum or okra powder.
as a chinese who's been following ur channel i was wondering at first why haven't i heard of this bun before. question solved when u said this is originated from Fujian province, which is far far from my hometown... i use sourdough starter in bread making as well as steamed buns and baozi. i'll definitely give this recipe a try.. ٩( 'ω' )و
Why not a straight sourdough, no added yeast bao?
Love this channel. Do you have a recipe for pickled fish or gravlox?
Hey Sune, what dumpling places in Copenhagen can you recommend? After moving back to Copenhagen from the US West coast I miss authentic Chinese food
The best one is 'Royal Garden' in Dronningens Tværgade 😊
Sune? I was wondering. Do you think it’s the bran, or the germ, in whole grains that help the starter? I’ve used 100% bread flour, and 1/4 dark rye with 3/4 bread, 1/2and1/2 and 100% rye. The 100% dark rye, by far, matures fastest. And it’s also the stiffest and more than doubles in volume. I would use fresh milled, but I can’t find rye seed at a reasonable price. But if I can add bran or germ, or both, and just use white flour? Maybe a little vital wheat gluten? It would be better AND cheaper.
This was unexpected, but a great video. Gua bao buns are always too bland for me, even with strong flavors in the filling. I'm looking forward to making them with sourdough discard. Thanks for the idea.
This strongly reminds me of Momofuku pork buns. It's certainly the perfect party dish where everyone can get hands messy and build their own buns to their taste. Nice video.
That's David Chang's invention right?
yummy
Interesting - had no idea what these were before watching - been following for awhile now and enjoy your approach. I looked through your list of videos to see if you have done one on something I just read. I ruined the seasoning on my old cast iron Dutch oven by putting water in it right before setting the dough in using parchment paper always to try and increase oven spring. Looking at various ways to season it I read one where they said you do NOT have to preheat the steel. Wait WHAT??? Was my reaction but also made me wonder as they said you’d be surprised by the reaction…so might try it - have you?
Just oil it and wipe off all the oil. Then bake it at the highest temperature for a good 20-30 minutes.
In my experience you need to heat the steel :)
@@Foodgeek Certainly to repair the seasoning one has to use heat - I used 450 F and put on multiple coats of oil wiping off all I could - but the comment was about baking bread without heating the steel. I know you always do and have experimented with various lids to contain the steam - but they suggested you can put the bread in a cold Dutch oven and then place in a hot oven - that’s when I was like wait WHAT? But they said you’d be surprised at the result so made me wonder and maybe want to try it.
I know Elaine Foodbod does that. I think it could only work for a pretty stiff bread. Hard to do multiple breads in this test because the oven has to cool off between bakes 😊
@@Foodgeek Only if you use the steel like you have and use most often. A lot of people do not have that and are like me and use a Dutch oven set on a sheet pan. So you either preheat it or not, so you don’t need two just begin with the cold start. Just started another loaf so might try it. BTW did you SEA I posted a pic of your sourdough rolls recipe? I added #Foodgeek.dk but it only highlighted #Foodgeek which takes you to another place and not sure if that is also you?
In Sune we trust
A gluten free sourdough loaf could be a an interesting video!
I believe that xanthan gum or ground psyllium husks could be used. I have no idea essentially, I like the suggestion as well.
+1
5:30 I've been using 120g as a conversion for cups. Interesting.
Gua Baos are Taiwanese not Chinese 😊
It originated in Fujian province, in China. It was brought to Taiwan by Chinese immigrants.
錯誤的做法