Big Bak Bao 大肉包
Big Bak Bao 大肉包

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, big bak bao 大肉包. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

See great recipes for Big Bak Bao 大肉包 too! I love Roland's pork belly buns or Kong Bak Bao. As I don't like to eat so much fats, Roland included muscle meat so that I can enjoy the meat with his self.

Big Bak Bao 大肉包 is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Big Bak Bao 大肉包 is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have big bak bao 大肉包 using 26 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Big Bak Bao 大肉包:
  1. Get A. Bao Dough
  2. Get 375 g plain flour 普通面粉
  3. Prepare 188 g water 水
  4. Take 1.5 teaspoon Yeast 酵母
  5. Get 20 g Sugar 糖
  6. Make ready 1.5 teaspoon baking powder 泡打粉
  7. Take 23 g cooking oil 油
  8. Take B. Pork Seasoning
  9. Get 100 g mince pork 肉碎
  10. Make ready 150 g slice pork 肉片
  11. Prepare 0.25 teaspoon salt 盐
  12. Make ready 2 teaspoon sugar 糖
  13. Take 2 teaspoon Fish Sauce 鱼露
  14. Take 1 tablespoon Soy sauce 酱青
  15. Get 1 tablespoon oyster sauce 耗油
  16. Make ready 1.5 tablespoon Chinese Wine 料酒
  17. Make ready 2 tablespoon sesame oil 麻油
  18. Get 2 tablespoon corn starch 玉蜀黍粉
  19. Make ready 15 slices hard-boiled eggs 熟蛋
  20. Make ready 1 tablespoon Sesame seeds 芝麻
  21. Get C. Ginger Spring onion water
  22. Prepare 4 tablespoon water 水
  23. Get 1 thumside grated ginger grated 姜蓉
  24. Take 30 g Spring Onion 青葱
  25. Prepare D. Vegetables
  26. Prepare 150 g vegetable (Optional) 沙葛

PagesPublic figureChef阿文美食与保健 Ah Boon's Cuisine & HealthVideos烹制扣肉包 Making Kong Bak Bao. This version of pao is more common in Malaysia and Singapore, the rich and juicy filling usually comprises of pork, chicken, jicama and hard-boiled egg. An illustrated compendium to Chinese baos with THE ULTIMATE BAO GRAPH - When it comes to Chinese food, few dishes are as beloved and In the West, the term bao is often used interchangeably with dumpling. That's not entirely accurate—not all baos are dumplings, and not all dumplings are baos.

Steps to make Big Bak Bao 大肉包:
  1. Grind a thumb size ginger into ginger paste; Cut Spring onion into small sizes; add both into water. let it soak for at least 30min. 先将一块约大拇子的姜块磨成建模， 切青葱成粒状， 加入水浸泡至少30分钟后备用
  2. Mix all the ingredients in Section B， add into Ginger Spring Onion water 将猪肉腌料一起搅拌均匀， 搅拌让猪肉起胶。 加入姜葱水
  3. Add in Section C to Step 1 加入蔬菜 (沙葛）。
  4. To prepare the Bao Dough. Mix all the ingredient under Section A. Let it proof for 1 hr. When it is double in size, knead again to degas the dough. Divide the dough to 15 portions. weigh each 40g. and let it rest for 10min。 将面粉材料一起混合，揉面至3光即可。 不要过度揉面。 让面团醒发1个小时。 然后再揉一揉把空气排出。 把面团分割成15份。 一份为40克+/-。 将一半的小面团放入冰厨让它发面速度减慢。
  5. Use roller pin to flatten the dough, the side is thin, leave the center portion a bit thicker. 用面棍把小面团压平， 中间部分要厚一点。
  6. Weigh the meat at 35g. wrap nicely and let it proof for 15-20min, and steam for 20 mins. Do not open the wok after 20min, let it cool down for 5 mins before open the cover. 量肉馅为35克， 加上鸡蛋，包好。 让它发多10分钟左右， 蒸20分钟即可。 不要及时打开锅盖， 等5分钟后才开。

I love Roland's pork belly buns or Kong Bak Bao. As I don't like to eat so much fats, Roland included muscle meat so [.] Kong Bak Pau (aka 扣肉包) would be the closest version of a burger in Chinese cuisine, a thick slice of braised pork belly braised in soy sauce and spice sandwiched with fresh coriander between a steam leaf bun. With the use of five spice that combines with the fats that are rendered while cooking. Braised Pork Buns (Kung Bak Pao) was my late father's favourite dish, and he used to bring us to Beng Hiang Restaurant for his It was (and still is) one of the most famous restaurants in those days which serves authentic Hokkien Cuisine, and its specialty dish, Kung Bak. While it looks similar to our local version of Kong Bak Bao (扣肉包), the Gua Bao (刈包) is a timeless steamed bun snack that has its origins in Taiwanese folk character and culture.

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