Easy Chinese BBQ Pork Steamed Buns (Bao)

for those of you who know what this is you know but if you don't know what this is when I put it to you like this have you ever bitten into a cloud but then inside that cloud was actually tender succulent meat well there you go [Music] so today we're making Bao yes the same kind that are in the movie Bao blah blah blah the Pixar short yeah it's a yeast risen dough that is then steamed but prior to being steamed it's stuffed with delicious meat and the meat that we're gonna be using is the Chinese BBQ pork that we made in the last videos this has been a huge huge huge request I have seen this multiple times all on the subreddit on my Instagram DMS which by the way if you don't follow me on there the links are in the description be sure to go click them my ears are ringing right now ah so with all that said let's do this shall we so as with any yeast oh you gotta prime your yeast first do that by mixing two teaspoons or six grams of instant yeast into one cup or 236 milliliters of lukewarm water that's around 98 degrees Fahrenheit or 36 degrees Celsius then just mix it together and let that sit for 10 minutes what now I like your yeast is having a little party makes together two and a half cups or 381 grams of bread flour half a cup or 78 grams of cornstarch five tablespoons or 70 grams of granulated sugar I know this seems like a lot of sugar but it's actually a pretty common amount and you need that in order to keep those buns soft and thick you know I'm saying and two teaspoons or 12 grams of fine sea salt give that some whiskey business until everything's nice and incorporated oh and that was all mixed in a stand mixing bowl by the way if that wasn't evidence touches your stand mixer with the dough hook attachment start stirring that bad boy at a low speed and slowly mix in your yeasty watery boy make sure to add it gradually not just toss the whole flipping thing in there you know gotta give your mixer time to mix it keep mixing on a low speed until a shaggy dough forms if your dough seems too dry or it's just not coming together then you can keep adding water about a tablespoon at a time just until it comes together be careful not to add too much once your dough forms up the speed to medium low and let it mix for about two minutes or until it starts to become a little bit smooth then one tablespoon at a time you're gonna add two tablespoons or 28 grams of softened unsalted butter or you can use softened pork fat if you have any which would obviously taste a whole lot better then just let that mix you're gonna have to scrape down the sides a little bit to make sure that that butter gets incorporated it might break the dough up a little bit just let it keep mixing until everything comes together once you've got a nice cohesive dough let that mix on medium low speed for 8 to 10 minutes or until completely and totally smooth and extensible now plop that out of your bowl it should be nice and smooth and shouldn't be too tacky if it needs additional kneading you can knead it by hand but it should then just gently shape that into a ball by sort of dragging around in circles keeping in contact with a bench to get a nice little sphere grease the inside of your stand mixer bowl and then plop the dough back in there and then cover it with a damp towel and let it rise for about one and a half hours or until about two and a half times its original size and that should be at room temperature by the way all right so we're making barbecue pork buns we need to make the filling but first you're going to need barbecued pork aka char shoo like I said I made my own and I have a rest before the link will be in the description but if you don't want to do that you can also pick this up at a local Asian market and then you're just gonna chop it up into small pieces until you get about two cups or 320 grams of chopped char choux then you're gonna heat 2 tablespoons or 30 milliliters of cooking oil over medium heat once hot you're gonna add two finely diced shallots saute that until they become translucent and soft then add 2 teaspoons or 8 grams of granulated sugar 2 tablespoons or 30 mils of oyster sauce and one and a half tablespoons or twenty-two mils of dark soy sauce so numbers I'd like to add a couple tablespoons of spicy bean sauce it's not traditional but I like it and it's totally optional throw that together and then as soon as it starts to simmer immediately add half a cup or 118 millilitres of water mix that together and then add two tablespoons or 19 grams of all-purpose flour and then just start whisking and keep whisking it over that heat until it gets super duper and nice and thick with three C's then remove that from the heat and add your 2 cups or 328 grams of chopped char choux make sure that you chop this stuff pretty small cuz it needs to be a filling also I didn't do it in this round of Bao buns but I've actually found that this is much much better if you sear the char shoot first after you chop it just like searing in a pan get it nice and crispy before you at it and this is what your finished filling should look like this is the charger that was seared and you can see how deep and rich that is almost like a Demi gloss kind of richness so yeah definitely sear it that is the goat then just let that bad-boy cool down during the rest of the duration of your rise on your dough and there she is dummy thick and all what's your dough soul plump risen and smooth you're thinking just gonna punch the crap out of it and beat all that air out then turn your dough out onto a lightly floured work surface and then shape it into a long log about 18 inches long sort of roll it out get make sure that it's nice and even by the way you don't want like you know big lumpy log you want a nice smooth long law then cut the dough into about 12 to 14 pieces the more pieces you do this small earth about just think about it like that okay so we've got our little guys ready to go now comes the treacherous path of shaping bowel so we roll you're actually gonna roll over the cut side just so that you knows that the stay nice and circular but anyway you're gonna get these nice and gently floured both the work surface and the dough you're gonna sort of roll an eighth turn roll an eighth to turn roll an eighth turn along the edges keeping sort of the center intact you want to have like a little bubble in the center that way it's thicker in the center and thinner on the edges and you're gonna keep doing that take it a nice round circle it's about four and a half to five inches in diameter it should look a little something like this you can see it a little raised up sort of nipple in the center that's what you want that's where the meats gonna go it'll help provide some structure as it rises in the steamer all right so now you're gonna add your barbecue pork filling you're gonna want to add quite a bit more than you would think you want to add enough so that there's just about a half inch border around the whole bow you know like that now there's more than one way to shape bow for some reason I chose the hardest way to shape them but I'm not gonna lie I definitely struggle a little bit to get these the shape that I wanted I think this is just something that takes some mad practice but basically you're going to pleat the edges starting from one end and then twist the bow in a circle in the other so you're pleading with one hand and then you're holding it with other keeping the filling down with your thumb sort of constantly stuffing it back underneath itself unfolding that pleated side back over I'm using my thumb to press it back down into the bow as I pleat the other side press back down rotate pleat press back down rotate pleat and it's just kind of that motion just keep doing that until you get it was we going to reach the end like that and just pinch the edge shut and then twist the top to keep that intact any parts of the pleats that are not sticking make sure to stick them back on and then repeat that with all of your bow so you're gonna cut three and a half inch squares of parchment paper give me about fourteen of them you just have those set to the side because that's what you're gonna need to keep the bow from sticking to the steamer basket get a pot that a bamboo steamer basket fits over and fill it with two and a half inches of water and bring it to a boil gently place a finished bow on top of a piece of parchment paper and place it in your steamer basket my steam rest can fit about four of them at a time so you're probably enough to do these in batches then daintily place a lid on your steamer basket place your steamer basket on top of your pot of boiling water make sure that the water is obviously not touching the steamer basket and steam these little plump boys for 12 minutes do not remove the lid while they're steaming leave the lid on if you take the lid off while they're steaming they're gonna fall flat if you want them to be plump and thick leave that lid on and let them do their thang just make sure that you give them enough space so that they don't run into each other while the rising sort of like they said it Prom leave enough space for Jesus after that 12 minutes is up then the transformation is complete you have thick juicy Bao buns nothing left to do but eat and enjoy their insane fluffy rich goodness nothing in the whole wide world soft and delicate is you look at that this is so unbelievably soft but do you want to know what else is unbelievably soft b-roll or guys and that is it so we made our very own bow yes it's it's just it's so light and airy and soft and the insides so rich and decadent and succulent and fatty and sweet and salty and umami and the voting period for silver magazine best food video for me is now officially closed we cannot vote anymore so now we will patiently await the results I am happy no matter what because I really am mostly just grateful to have you guys and that and that's that that's the end of that very excited to see what happens and what they say in the meantime merch I know this has been a really sort of just creep and Drain that's supposed to have I don't know how many wheels the train has but let's say 30 wheels 60 wheels and this this trains only got like five I've got the wheels on for the most part now we just got to get the I don't know where this metaphor is going what I'm trying to say is the merch is coming very soon it's really just been a humongous problem with getting distribution to do an apron abolish just doing shirts this would this would already be up by now but yeah that's it that's that's actually hit for the update today so with all that said if you enjoy this oh wait one more thing actually don't forget to follow me on instagram twitter and all that now boys doubles in the description but with all that said if you enjoyed this video or you learned something leave a like subscribe and I will see you next time [Music]

Channel: Joshua Weissman

Views: 2,036,940

Rating: 4.9594927 out of 5

Keywords: bao, pixar bao, bao recipe, how to make bao, homemade bao, baozi recipe, bbq pork buns, bbq pork bun recipe, chinese steamed buns, steamed bun recipe, joshua weissman, youtube recipes, youtube cooking series, sat bawl pro, how to make steamed buns, chinese bbq, chinese bbq recipe, bbq, dumplings, steamer, steaming, how to steam buns, chinese steam buns recipe, cooking, food, chinese food, asian food, homemade chinese steamed buns

Id: 8vtK56zVnD4

Length: 10min 24sec (624 seconds)

Published: Sat Oct 19 2019