I love eating this bun as a kid and watching this brings back childhood memories 😊 I’m glad I found your recipe, I will try to make this at home for my children.
Nothing can beat grandma's home cooking! This looks so good! It reminds me of the big breakfast bao you can get in Hong Kong - it is filled with slices of chicken (thigh meat) with slices of mushroom, Chinese sausage, and sometimes also salted duck egg. Yum!
I have been making the Bao per your recipe a number of times. They are so delicious. I hope to learn your other recipes in the future. Thank you so much for sharing.
I made this yesterday and it was a success. I reduced the chicken powder from 1 Tbsp to 2 Tsp and salt from 1 Tsp to 1/4 tsp. It was perfect. Thank you!
Just made this recipe today! Thank you. Recipe was perfect and tasted like what I used to get in L.A. Someone asked how long to let the dough rise. It took me 4 hours at 70 degrees room temp. Google said it could rise inside an oven with just the light on and that should take 1 to 1.5 hours. My dad used to make it with milk to make the bao more white. Mine was beige. Maybe bleached flour is key too.
Thank you so much for this recipe! I’ve done this at least 5 times in February! Next time I’ll double/triple the recipe so I can freeze them :) 🙏🏻 very good recipe!
Thank you for watching , big bao dough recipe : - 1 cup warm water or warm milk, - 2 Tbsp white sugar, - 1 1/2 tsp yeast, - 400g all-purpose flour, - 2 Tbsp veg oil (lard or pork lard), - 1 1/2 tsp baking powder, - 1 tsp cooking oil big bao filling; - 1 cup jicama or water chestnuts, - 2 Tbsp green onion, - 2 boiling eggs, - 2 chinese sausage (steamed 10 mins) - dried mushrooms ( soak for overnight )4 piece, - 1 piece char siu pork - 2 Tbsp green onion, - 350 g pork should , - 1 cup jicama or water chestnut , - 1 Tbsp oyster sauce, - 2 Tbsp sesame oil, - 1 Tbsp chicken powder, - 1 tsp sea salt, - 1 tsp white sugar , - 1/2 tsp ground pepper, - 1 Tbsp cornstarch. ⁃ Place buns into the (bamboo) steamer rest for 15 mins, Steam: -start with cold water on high fire -when you see steam comes out, set on medium fire for 20 minutes, - leave the lid on for 5 minutes , after turning off fire.
Thank you for sharing this recipe, I’ve tried sooooo many different bao dough recipe and they always come out real dense even just the initial process of making the dough and they don’t rise the way your grandmas recipe is, so I followed her recipe to the T and my dough rose to perfection! Can’t wait to steam them to see the result!
Thank you for this yummy recipe my favorite huge bun when I was in my teens this my favorite lunch everyday and even today . I promise to follow your big bun bao recipe . I enjoy the music too. God bless you grandma . More recipes to share & love to learn 👏👍🙏❤️💕
Watching you prepare and especially how you fill and shape these Tai Paos is a work of art!! I will try to make these one day and can only hope they turn out at least half as good as yours!! Thank you for showing us how it's done :)
The restaurant " Yum Cha" rarely sever Tai Bao these day , because after eaten ONE of these Bao , you almost full for any other dishes . I used to buy these in lucky deli and other takeout food in Chinatown Los Angeles for $1.50 each , quick and cheap snack between meal . I will try this recipes . thanks for upload .
thanks for sharing the recipe, I tried the bao a month ago, dough turn really good nice soft and I freeze some of it and today I steam it again before I ate, still nice soft. except I am not good about pleading the dough.
@@CookingwithGrandma START TIMING WHEN WATER STARTS BOILING (YOU CAN SEE THE STEAM COMING OUT). IT TOOK 20 MINUTES TO STEAM LARGE BAO LIKE THIS WITH BIG FILLING (I HOPE BIG FILLING LIKE THIS WILL COOK FOR 20 MINUTES!). IF MAKING REGULAR SIZE, 15 MINUTES IS ENOUGH.
Amazing and beautiful. I’ve been searching for how to make these Baos for so long and I’m so happy I found your video. It’s the best one I have seen!!! Thank you.
This looks exactly what i was looking for. Can you leave out the sugar for the dough and still get similar results? My dad is fructoseintolerant and cant eat any kind of sweet things. Thanks!
@@kayxiong4204 YOU CAN USE MILK OR WATER. IF USING FAST ACTING OR RAPID RISE YEAST, YOU CAN ADD IT DIRECTLY TO YOUR FLOUR MIX. YOU CAN USE EITHER COLD OR WARM LIQUID (100 DEGREES). I PREHEAT MY OVEN TO THE LOWEST SETTING FOR 3 MINUTES THEN TURN IT OFF BEFORE I PUT IN THE COVERED DOUGH. IT TAKES 45 MINUTES TO DOUBLE THE SIZE OF THE DOUGH.
I'M IN THE STATES AND IMPORTED FLOUR, LIKE THE HONG KONG AND TAIWAN FLOURS ARE HARD TO FIND AND VERY EXPENSIVE. LESS EXPENSIVE AND WHITER ONE IS CAKE FLOUR. ALL-PURPOSE FLOUR IS LEAST EXPENSIVE AND GOOD ENOUGH (ESPECIALLY IF YOU'RE SELLING THESE BAOS) AS LONG AS YOU GET BLEACHED AND USE CRISCO LARD. IT IS IMPORTANT TO KNEAD THE DOUGH REAL GOOD (ABOUT 8 MINUTES) TO LET AS MUCH AIR OUT. ALSO BRUSH CRISCO ALL OVER DOUGH BEFORE YOU LET IT RISE (FOR AN EASIER MIX, YOU CAN MELT THE LARD). I HOPE THESE TIPS HELP
What spice is "white powder"? Is there any other name for it? This is the kind of pork bun I'm used to when I was young. My father goes to the capital city to get some merchandise every week. I was always asking to go with him just so I can have this bun during lunch break.
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
I love eating this bun as a kid and watching this brings back childhood memories 😊 I’m glad I found your recipe, I will try to make this at home for my children.
I love Grandma cooking, thanks for sharing, I do miss my grandma,she done a lot of traditional stuff.
Nothing can beat grandma's home cooking!
This looks so good! It reminds me of the big breakfast bao you can get in Hong Kong - it is filled with slices of chicken (thigh meat) with slices of mushroom, Chinese sausage, and sometimes also salted duck egg. Yum!
thank you for watching
that sounds so goood
@@CookingwithGrandma check your finger to a dermatologist can be a melanoma
I have been making the Bao per your recipe a number of times. They are so delicious. I hope to learn your other recipes in the future. Thank you so much for sharing.
Thank you and your grandma for the recipe. Enjoy having your grandma to cook with. I miss mine so much…she taught me how to cook.
Hope you enjoy
I made this yesterday and it was a success. I reduced the chicken powder from 1 Tbsp to 2 Tsp and salt from 1 Tsp to 1/4 tsp. It was perfect. Thank you!
did u proof it? if yes, how long?
Just made this recipe today! Thank you. Recipe was perfect and tasted like what I used to get in L.A. Someone asked how long to let the dough rise. It took me 4 hours at 70 degrees room temp. Google said it could rise inside an oven with just the light on and that should take 1 to 1.5 hours. My dad used to make it with milk to make the bao more white. Mine was beige. Maybe bleached flour is key too.
thank you for watching
You answered my question regarding about the time. They didn’t put that information on the video.
Also thanks for your explanation about the milk.
Thank you!!! This is the recipe I was looking for, with water chestnuts egg, mushroom and pork!!!! I am definitely making these asap!!!
Thanks cooking with grandma ❤❤❤❤ to share veryone , look yummy 🤤
Thanks for sharing this Big Bao recipe Cooking with Grandma I’ll try for this it looks different from another pao. Godbless ❤
Thank you so much for this recipe! I’ve done this at least 5 times in February! Next time I’ll double/triple the recipe so I can freeze them :) 🙏🏻 very good recipe!
thank you for try this recipe
Since this is a success. Can you please make the bbq pork bao.
@CocoBunny, until double in size, usually at least an hour
Thank you for watching ,
big bao dough recipe :
- 1 cup warm water or warm milk, - 2 Tbsp white sugar, - 1 1/2 tsp yeast, - 400g all-purpose flour, - 2 Tbsp veg oil (lard or pork lard), - 1 1/2 tsp baking powder, - 1 tsp cooking oil
big bao filling;
- 1 cup jicama or water chestnuts, - 2 Tbsp green onion, - 2 boiling eggs, - 2 chinese sausage (steamed 10 mins)
- dried mushrooms ( soak for overnight )4 piece, - 1 piece char siu pork
- 2 Tbsp green onion, - 350 g pork should , - 1 cup jicama or water chestnut , - 1 Tbsp oyster sauce, - 2 Tbsp sesame oil, - 1 Tbsp chicken powder, - 1 tsp sea salt, - 1 tsp white sugar , - 1/2 tsp ground pepper, - 1 Tbsp cornstarch.
⁃ Place buns into the (bamboo) steamer rest for 15 mins,
Steam: -start with cold water on high fire -when you see steam comes out, set on medium fire for 20 minutes,
- leave the lid on for 5 minutes , after turning off fire.
So many thanks-for your writing instructions…
I Appreciated for all your sharing !! :)
Sounds like too much yeast+ baking powder, my dough looks like a sponge
Please how to make a white bao when i make it my bao it’s yellow
Thank you
@@pkatulype8261 The Hong Kong Flour produced by Red Man yielded shockingly white results, followed by the Taiwanese flour. White Lily came in third.
Thank you for sharing this recipe, I’ve tried sooooo many different bao dough recipe and they always come out real dense even just the initial process of making the dough and they don’t rise the way your grandmas recipe is, so I followed her recipe to the T and my dough rose to perfection! Can’t wait to steam them to see the result!
Wonderful
Love Love your recipe.. so simple and delicious ❤❤❤❤❤ Thank you for the upload 👍
She Knows What She's Doing! I love the music too!Thank you for your wonderful recipe🙏
I like Bao, we called it Siopao in Philippine language, that's one of my favourite foods.
I love Chinese Tai Pao !
Nice cooking presentation👍! Thank you for sharing your tutorial video 😋.
Thank you for this yummy recipe my favorite huge bun when I was in my teens this my favorite lunch everyday and even today . I promise to follow your big bun bao recipe . I enjoy the music too. God bless you grandma . More recipes to share & love to learn 👏👍🙏❤️💕
thank you so much
👍❤️..Looking sooooo 😋..Definitely tryouts with veggies fillings in stead of meat fillings ..Thanks for sharing recipes..🌹..
Hello from Sydney, Australia. Can’t wait to try this recipe. Only have regular pork mince from butcher, but think that will still be delicious 👍
Hope you enjoy
Good afternoon nice presentation my dear friend
thank you so much
Omg, my Grandma used to make this same Chinese Cantonese bao for us when we’re kids.
Looks very good,cant wait to try the recipe..thanks for sharing.
thank you for watching
I love this so much. I've always bought mine from Oakland Chinatown. Buy lots and freeze them and stem it when I crave.
Thank you for watching
Thank you for watching
, ,, ล๙จช
how long should the dough rise ?
Thank you for sharing !
Watching you prepare and especially how you fill and shape these Tai Paos is a work of art!! I will try to make these one day and can only hope they turn out at least half as good as yours!! Thank you for showing us how it's done :)
Thank you so much 😃
背后音乐太大声干扰 我要看的视频 了
Big bao look delicious...wish you success and good health
thank you so much
@@CookingwithGrandma you're welcome...wish we success together
I love this recipe , I will be trying it soon. Thank you for sharing
Beautiful video and directions. Thanks
What kind of yeast you use? Craving for kowloon house jumbo pao i want to make my own siopao🥰
The restaurant " Yum Cha" rarely sever Tai Bao these day , because after eaten ONE of these Bao , you almost full for any other dishes . I used to buy these in lucky deli and other takeout food in Chinatown Los Angeles for $1.50 each , quick and cheap snack between meal . I will try this recipes . thanks for upload .
thank you for watching
Hi! Just watched your video it looks delish. I want to try it but can I request for the written full recipe. Thank you!
I really enjoy the way you make this bao. I also enjoy your music, but I must turn down little bit. Thank you very much 🙏💝🌹
This is my favorite version of bun. The version during my childhood. I just wonder if the ground pork is well cooked inside.
Thank you for sharing. I follow exactly the steps and it was so successful, fluffy and very delicious. The texture soft and chewy. I subscribe now👋❤
You are welcome 😊
Been watching yours and “Jac in NewYork 小茗食在紐約” channel. Like! ❤️
Yummy 👍🏻👏🏻🙏🏻
So beautiful bao.... Loved it
Thanks a lot 😊
Nice one...
thanks for sharing the recipe, I tried the bao a month ago, dough turn really good nice soft and I freeze some of it and today I steam it again before I ate, still nice soft. except I am not good about pleading the dough.
thank you for watching
Hello! Did you freeze the bao before or after steaming them?
I want to save some of the baos for later use.
Should I steam them first then freeze? Or can I freeze them right after they rise?
@@rosalieorense2019I usually freeze after steam then steam again just to warm them up.
So wonderful ! How kind are you !!
I may try to cook it someday .
Thank you so much ! :)
Thank you for watching.
😋😋😋
Thank you for the recipe
Очень красивая работа!!!!!👏👍🥇🌹
Thanks for the recipe. Question about steaming time. Do you start timing (20 min) after placing over cold water, or after water boils?
after water boils, 20mins,
@@CookingwithGrandma START TIMING WHEN WATER STARTS BOILING (YOU CAN SEE THE STEAM COMING OUT). IT TOOK 20 MINUTES TO STEAM LARGE BAO LIKE THIS WITH BIG FILLING (I HOPE BIG FILLING LIKE THIS WILL COOK FOR 20 MINUTES!). IF MAKING REGULAR SIZE, 15 MINUTES IS ENOUGH.
Superb recipe!
❤❤❤❤❤
Same bao we have my country filled different meat and salted egg too big bao..thanks for sharing ❤️
Amazing and beautiful. I’ve been searching for how to make these Baos for so long and I’m so happy I found your video. It’s the best one I have seen!!! Thank you.
My pleasure 😊
Very good, but should add salt to dough.
Looks really yummy 😁! Could you tell me specially what kind of yeast you use?
Please list your ingredients for us audiences, thanks 😊
I agree that the choice for background music is not conducive to watching the making of the Big Pao.
What a great video, very easy to follow and looks so good. Thank you for sharing!
I loved it. Which cup that you was using please? Thanks.
I really like siopao❤❤❤
Nothing beats Da Bao. So many fond memories of the childhood. The feeling of luxury from biting into one👍👍👍
thank you for watching
💖💖💖🙏🙏🙏 Thank you Grandma ...
wow..nice tutirial..I love it
Perfect. It always takes ages to make little pork buns. Making them bigger will go faster
This looks exactly what i was looking for.
Can you leave out the sugar for the dough and still get similar results? My dad is fructoseintolerant and cant eat any kind of sweet things.
Thanks!
Hello, ty for recipe. Does it matter if it’s lean ground pork or the extra fatty ground pork???
Love the way you roll the dough..... What a pro!!!🙏👍
Thanks so much 😊
Watching from Brazil. Certainly I will try make in my house. I love Big Bao!!
Thank you for watching
Love it ! Thank you
Wow 😮😋😋😋
Sooo big and white just like the ones i used to see and eat in Singapore!
Thank you for this recipe! Can you tell me how much each piece of dough should approximately weigh?
Thanks for sharing. What is the white powder added to the ingredients for the filling?
I think it's corn starch
This is the best bao ever thank you
My dough never come out white. I live in the USA what brand of all purpose flour do you use ? they looks white
I like to eat this a lot. I try to find how to make then I saw yours .Thank you so much. ^^
Hope you enjoy
ThankYou ❤❤❤
Your recipe looks very good, I will try it thank you for sharing
thank you for watching
@@CookingwithGrandma your ingredients say warm milk but your directions showed warm water. Which is the correct way? Please?
@@kayxiong4204 warm water or warm milk, use milk the dough will be more white, taste better, thank you for watching.
@@kayxiong4204 YOU CAN USE MILK OR WATER. IF USING FAST ACTING OR RAPID RISE YEAST, YOU CAN ADD IT DIRECTLY TO YOUR FLOUR MIX. YOU CAN USE EITHER COLD OR WARM LIQUID (100 DEGREES). I PREHEAT MY OVEN TO THE LOWEST SETTING FOR 3 MINUTES THEN TURN IT OFF BEFORE I PUT IN THE COVERED DOUGH. IT TAKES 45 MINUTES TO DOUBLE THE SIZE OF THE DOUGH.
I'M IN THE STATES AND IMPORTED FLOUR, LIKE THE HONG KONG AND TAIWAN FLOURS ARE HARD TO FIND AND VERY EXPENSIVE. LESS EXPENSIVE AND WHITER ONE IS CAKE FLOUR. ALL-PURPOSE FLOUR IS LEAST EXPENSIVE AND GOOD ENOUGH (ESPECIALLY IF YOU'RE SELLING THESE BAOS) AS LONG AS YOU GET BLEACHED AND USE CRISCO LARD. IT IS IMPORTANT TO KNEAD THE DOUGH REAL GOOD (ABOUT 8 MINUTES) TO LET AS MUCH AIR OUT. ALSO BRUSH CRISCO ALL OVER DOUGH BEFORE YOU LET IT RISE (FOR AN EASIER MIX, YOU CAN MELT THE LARD). I HOPE THESE TIPS HELP
Best TH-cam back ground music I've Heard. Original . Piano 🎹🎶👍
thank you for you support !!
How long do you steam the buns? It looks delicious 😋
At 7:36 does say to steam for 20 minutes on a high flame and to not take the steamer basket’s lid off for 5 minutes afterwards 😊
@@yardner1963 IT STEAMED FOR 20 MINUTES BECAUSE IT IS A BIG DOUGH WITH A LARGE FILLING. IF MAKING A REGULAR SIZE, 15 MINUTES IS ENOUGH.
Thank you Grandma!
hello grandma,how many minutes the first proofing after you knead ?thanks
after kneading , rest for about 1 1/2 hours
What’s the ½ tsp white powder that went in after the chicken powder? It’s not listed in the written recipe.
❤❤❤
Yummy 😋 😋 😋 😋 ♥️♥️♥️♥️👍👍👍
Thanks for liking
Nice, I like it 👌
thank you for watching
💖💖💖💖💖
3:12 what is "white powder"? thank you
This is the best dame one i have ever seen lol!!!!!!!
How long the dough need to rest??
Hangi unu kulaniyorsunuz bilgi verirseniz sevinirim tskrler
Hi, can I use Bao Flour instead of all purpose flour? Any difference in texture?
Good job
Looks really good, lots of stuffing!! The ones I bought always have too thick of the dough.
thank you for watching
Thank good 👍👍👍👍
What spice is "white powder"? Is there any other name for it?
This is the kind of pork bun I'm used to when I was young. My father goes to the capital city to get some merchandise every week. I was always asking to go with him just so I can have this bun during lunch break.
I believe she meant to write white pepper.
Wonderful
👍🥰
this video deserves more views
thank you for watching
You are super 👍
Thank you.
👍
What kind of all purpose flour and yeast you use ?