BIG BAO RECIPES | Tai Pao | Da Bao

Big Bao | Da Bao | Tai Pao | Big Chinese steamed bun | pork and egg big bao|
I wish I knew this recipe before.
Hi, everyone, this is Cooking with Grandma , today I share with you a big bao recipe,
Thank you for watching.
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Let's make bao | How to make baozi | Easy delicious baozi recipe| How to make bao |
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[@CookingwithGrandma]

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.

[@sreynuchbong7587]

So many thanks-for your writing instructions…
I Appreciated for all your sharing !! :)

[@rjonasd2]

Sounds like too much yeast+ baking powder, my dough looks like a sponge

[@pkatulype8261]

Please how to make a white bao when i make it my bao it’s yellow

[@sarahthiess8917]

Thank you

[@kcet1948]

@@pkatulype8261 The Hong Kong Flour produced by Red Man yielded shockingly white results, followed by the Taiwanese flour. White Lily came in third.

[@Mb00002]

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.

[@ninatran7714]

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.

[@CookingwithGrandma]

Hope you enjoy

[@perlaang1402]

Thanks for sharing this Big Bao recipe Cooking with Grandma I’ll try for this it looks different from another pao. Godbless ❤

[@migsdizon2439]

I love Chinese Tai Pao !
Nice cooking presentation👍! Thank you for sharing your tutorial video 😋.

[@Shelleyshelleyxyz]

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.

[@allandamian2059]

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!

[@CookingwithGrandma]

thank you for watching

[@wokk9543]

that sounds so goood

[@ghonbon6341]

@@CookingwithGrandma check your finger to a dermatologist can be a melanoma

[@rosienguyen2359]

Thanks cooking with grandma ❤❤❤❤ to share veryone , look yummy 🤤

[@emilylim5473]

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!

[@CookingwithGrandma]

thank you for try this recipe

[@kcet1948]

Since this is a success. Can you please make the bbq pork bao.

[@mssparkz]

@CocoBunny, until double in size, usually at least an hour

[@ahmedm6041]

She Knows What She's Doing! I love the music too!Thank you for your wonderful recipe🙏

[@thedang4phim]

I love Grandma cooking, thanks for sharing, I do miss my grandma,she done a lot of traditional stuff.

[@irenedhakde4692]

Thank you!!! This is the recipe I was looking for, with water chestnuts egg, mushroom and pork!!!! I am definitely making these asap!!!

[@tien7742]

👍❤️..Looking sooooo 😋..Definitely tryouts with veggies fillings in stead of meat fillings ..Thanks for sharing recipes..🌹..

[@rebeccahuddleston8093]

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 👍

[@CookingwithGrandma]

Hope you enjoy

[@pgp2127]

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.

[@CookingwithGrandma]

thank you for watching

[@tdhtran]

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.

[@tracytsai325]

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👋❤

[@CookingwithGrandma]

You are welcome 😊

[@Limhuangdi.3436]

Love Love your recipe.. so simple and delicious ❤❤❤❤❤ Thank you for the upload 👍

[@dewishydan1986]

Looks very good,cant wait to try the recipe..thanks for sharing.

[@CookingwithGrandma]

thank you for watching

[@jazminprasad1105]

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 👏👍🙏❤️💕

[@CookingwithGrandma]

thank you so much

[@kuochen5709]

Love the way you roll the dough..... What a pro!!!🙏👍

[@CookingwithGrandma]

Thanks so much 😊

[@paulinapingkan2023]

So beautiful bao.... Loved it

[@CookingwithGrandma]

Thanks a lot 😊

[@ashley_loves_baking1555]

Wow 😮😋😋😋

[@johnstacy2700]

What a great video, very easy to follow and looks so good. Thank you for sharing!

[@nancyhan1190]

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!

[@hunghangaroo]

did u proof it? if yes, how long?

[@mssamoanmami3345]

I love this recipe , I will be trying it soon. Thank you for sharing

[@banshong3997]

Nothing beats Da Bao. So many fond memories of the childhood. The feeling of luxury from biting into one👍👍👍

[@CookingwithGrandma]

thank you for watching

[@sreynuchbong7587]

So wonderful ! How kind are you !!
I may try to cook it someday .
Thank you so much ! :)

[@CookingwithGrandma]

Thank you for watching.

[@yend.7983]

Omg, my Grandma used to make this same Chinese Cantonese bao for us when we’re kids.

[@lordbyron3603]

Love it ! Thank you

[@heyitzpenny]

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!

[@chefejaz26]

Wonderful

[@fukumoristar7176]

Same bao we have my country filled different meat and salted egg too big bao..thanks for sharing ❤️

[@douglaskan]

Yummy 👍🏻👏🏻🙏🏻

[@gyl1204]

Been watching yours and “Jac in NewYork 小茗食在紐約” channel. Like! ❤️

[@swanngu2839]

This is the best bao ever thank you

[@KE4VVF]

Thank you Grandma!

[@losinyee4514]

Superb recipe!

[@thixuatsactuong2414]

Thank you for sharing !

[@maria-pia]

😮😮 this look so delicious 🤤🤤

[@nikihouse7991]

I wish I had one😋

[@Misuna_7506]

I like to eat this a lot. I try to find how to make then I saw yours .Thank you so much. ^^

[@CookingwithGrandma]

Hope you enjoy

[@festinlotus2821]

💖💖💖🙏🙏🙏 Thank you Grandma ...

[@putey2937]

waw that looks good..

[@JafrinJChannel]

wow..nice tutirial..I love it

[@shadychannel2782]

I really like siopao❤❤❤

[@Betchaysparetime]

I like Bao, we called it Siopao in Philippine language, that's one of my favourite foods.

[@TaiNguyen-wo6mh]

It looks delicious and I love ❤ it 😋 😍!

[@CookingwithGrandma]

Thank you 😋

[@Chac500]

I love this so much. I've always bought mine from Oakland Chinatown. Buy lots and freeze them and stem it when I crave.

[@CookingwithGrandma]

Thank you for watching

[@CookingwithGrandma]

Thank you for watching

[@user-yb8tz3wy7e]

, ,, ล๙จช

[@samangmankaew6666]

🤔🤔👍👍 j'aime beaucoup🤤🤤

[@DanzFoodpark]

Nice one...

[@christinaparis5051]

Yummy 😋 😋 😋 😋 ♥️♥️♥️♥️👍👍👍

[@CookingwithGrandma]

Thanks for liking

[@BioHazardCL4]

Perfect. It always takes ages to make little pork buns. Making them bigger will go faster

[@billyboy9141]

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 :)

[@CookingwithGrandma]

Thank you so much 😃

[@christychan9751]

背后音乐太大声干扰 我要看的视频 了

[@kimle4333]

Thank look so delicious

[@Maxim.Nazarenko]

Beautiful.

[@onlinebusinessdaily]

this video deserves more views

[@CookingwithGrandma]

thank you for watching

[@lucyn2112]

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.

[@CookingwithGrandma]

My pleasure 😊

[@sonphan-cu9xx]

I loved it. Which cup that you was using please? Thanks.

[@KowboyTheCorgi]

You are super 👍

[@nivasantos7653]

Watching from Brazil. Certainly I will try make in my house. I love Big Bao!!

[@CookingwithGrandma]

Thank you for watching

[@kietdoan6731]

Thank good 👍👍👍👍

[@who52au]

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 .

[@CookingwithGrandma]

thank you for watching

[@chefejaz26]

Wonderful

[@voda5130]

Perfect so much love ❤

[@CookingwithGrandma]

thank you for watching

[@ijahdagang6121]

Big bao look delicious...wish you success and good health

[@CookingwithGrandma]

thank you so much

[@ijahdagang6121]

@@CookingwithGrandma you're welcome...wish we success together

[@le9186]

Thanks grandma!

[@CookingwithGrandma]

You are so welcome

[@matheresafajardo2926]

Hi! Just watched your video it looks delish. I want to try it but can I request for the written full recipe. Thank you!

[@princesheartofwlife1533]

Good afternoon nice presentation my dear friend

[@CookingwithGrandma]

thank you so much

[@princessboo6061]

Looks really yummy 😁! Could you tell me specially what kind of yeast you use?

[@dawthenthanksthenwin1947]

ကျေးဇူးတင်ပါတယ် နော်

[@christinayena5582]

Perfect.look yummy.

[@CookingwithGrandma]

Thanks a lot

[@lenang9332]

You made beautiful chinese buns

[@CookingwithGrandma]

thank you for watching

[@maiquang6866]

Good job

[@foodbird3722]

nice and yummy cooking😋😋😋new subscriber

[@CookingwithGrandma]

Thank you for watching

[@paulrajvasagikitchen343]

Nice, I like it 👌

[@CookingwithGrandma]

thank you for watching

[@onetouti]

Your recipe looks very good, I will try it thank you for sharing

[@CookingwithGrandma]

thank you for watching

[@kayxiong4204]

@@CookingwithGrandma your ingredients say warm milk but your directions showed warm water. Which is the correct way? Please?

[@CookingwithGrandma]

@@kayxiong4204 warm water or warm milk, use milk the dough will be more white, taste better, thank you for watching.

[@starwyatt8473]

@@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.

[@starwyatt8473]

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

[@greg_or_e]

Best TH-cam back ground music I've Heard. Original . Piano 🎹🎶👍

[@CookingwithGrandma]

thank you for you support !!

[@inthiporn6536]

❤️❤️❤️💕

[@pieceofcakeo.-8966]

👍

[@bggines_1260]

Sooo big and white just like the ones i used to see and eat in Singapore!

[@fakeaccount4092]

This is the best dame one i have ever seen lol!!!!!!!

[@stevenliew2507]

I agree that the choice for background music is not conducive to watching the making of the Big Pao.

[@melaniepagador78]

What kind of yeast you use? Craving for kowloon house jumbo pao i want to make my own siopao🥰

[@sourivongkhemphet5252]

👍👍👍😋🙏❤💐

[@prettylittlethings183]

Like it thanks

[@CookingwithGrandma]

Thank you for watching

[@sucresale1]

👍👍👍👍👍😋♥️

[@alexisgagnon2946]

how long should the dough rise ?

[@adviser1]

This is very similar to my dad’s version

[@duonglili9255]

👍🥰

[@jeannettestuckelschwaiger5071]

This is my favorite version of bun. The version during my childhood. I just wonder if the ground pork is well cooked inside.

[@festinlotus2821]

💖💖💖💖💖

[@laurak4995]

Thank you for this recipe! Can you tell me how much each piece of dough should approximately weigh?

[@chun_lisfii3596]

Looks so good. There bun i always not doing good

[@CookingwithGrandma]

thank you for watching

[@panjisuki9007]

Hebat.

[@ratnacook56]

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]

thank you for watching

[@rosalieorense2019]

Hello! Did you freeze the bao before or after steaming them?

[@rosalieorense2019]

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?

[@WithGoodIntention]

@@rosalieorense2019I usually freeze after steam then steam again just to warm them up.

[@teresitalucero7661]

Perfect

[@CookingwithGrandma]

thank you for watching

[@dawthenthanksthenwin1947]

Thanks

[@Mellathor]

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!

[@heidikeller8876]

Hangi unu kulaniyorsunuz bilgi verirseniz sevinirim tskrler

[@lendouma3224]

I didn’t care for the music in the background. But I loved the video.

[@CookingwithGrandma]

thank you for watching

[@sonialim4929]

Looks really good, lots of stuffing!! The ones I bought always have too thick of the dough.

[@CookingwithGrandma]

thank you for watching