Making JUICY STEAMED Pork 'Bao' | EASY DELICIOUS Chinese Pork Bun Recipe (Baozi 包子) Pixar's Bao

[Music] hey guys what's up it's mike chan welcome to my kitchen and we're about to cook today is actually inspired by a pixar short movie i think you know the one i'm talking about bow i've never seen this before and there's a reason for that whenever like something i love gets made into a film or a movie or a video i'm really afraid it's gonna get ruined that's why i've never seen mulan because i love the story of mulan the classic traditional real story of mulan you know they didn't speak english in ancient china right so we're not that kid from never-ending story we don't have pet dragons i mean i wish we did it'd be cool it'd be like a portable bbq stuff you can cuddle with who wouldn't want that so when they made my favorite food in the world into a short movie i couldn't bear to watch it until today let's watch it together well i can't i can't show the whole thing because they might copyright claim me so i'm i'm gonna watch it and um hopefully i can still eat a bow after this oh carrot and scallion pork bell i got you ah oh my god it came alive oh that's like my worst nightmare oh the bow does tai chi oh no the dog it has a little mustache you ever had a hairy bow before those are never good oh i got a girlfriend here i'm single and this little bow gets a girlfriend and the son took the bows x so this is both confusing funny uh cutesy and terrifying at the same time for me all right there we go four years for that now let me show you how to make the juiciest pork and mushroom steamed buns and this is where you need couple pounds of ground pork and you want to keep the fat ratio about 70 length to 30 fat or about 80 link to 25 you don't want something too lean okay otherwise you're not going to get the juiciness mushrooms you can use whatever type you want you need some sesame oil soy sauce corn starch oyster sauce chinese cooking wine i'm using chicken bouillon powder here but you can use salt if you want instead of that i like the flavor of this more so i'm using that six cloves of garlic some ginger scallion obviously you need flour and i really couldn't find any flour in any supermarket right now they're all sold out all the flour all the yeast all the toilet paper's gone the supermarkets so apparently when we quarantine the two things we think about the most are baking and pooping that makes sense anyway so i went to a chinese supermarket they still had flour and they had yeast so i have some instant yeast right here you'll also need is a steamer you can use either metal steamer or bamboo steamer i really do recommend you guys getting a bamboo steamer because what the bamboo steamer does is that it absorbs moisture so the moisture doesn't drip back onto the food you're trying to steam you need a rolling pin and some parchment or wax paper you have all that we need a couple of big mixing bowls here we go first thing we need to do is mix the dough and before we do that we have to activate our yeast so take a bowl add one cup of warm water teaspoon of sugar teaspoon of yeast stir vigorously make sure all the sugar melts and then just let it sit there for about 10 minutes and let the yeast activate and you'll know it's activated when you see a bunch of little bubbles forming at the top once the yeast is activated oh let's take a deep breath of that smells great now add two cups of all-purpose flour to a big mixing bowl and then we're gonna dump this in while mixing our dough at the same time and we're gonna do it in three intervals and we're only gonna mix in one direction once all the yeast is in start kneading this is the most intimate part of the process the more you massage more comfortable you make it the better it's going to taste see you do something good for the food food there's something good for you too and we do this until we get to what the chinese say the three clings a clean mixing bowl clean hands and clean dough all right bottom of my pan at least it's clean the dough itself slappable smooth now we're going to cover this up and put it somewhere warm about 80 degrees fahrenheit so what i recommend is heating up your oven a little bit and then putting the dough in there and then leave it alone let it do its thing it's going to sit there get lazy turn into like a couch dog get all big and fluffy and chubby then we're gonna eat it while we anxiously wait for our dough to rise it's gonna take about an hour and a half and it's gonna double in size that does take some time to plump up we're gonna make our filling here's what we're gonna do we're gonna finely chop up our garlic and we need one teaspoon of finely chopped up ginger and then we're gonna dice about a cup and a quarter mushrooms let's make our filling 16 ounces were a pound of ground pork about a cup and a quarter of diced up mushrooms a little bit of mushrooms left over and honestly you can't have good buns without some fun guys anyway more the merrier our scallions and ginger the six cloves of garlic two tablespoons of soy sauce two tablespoons of sesame oil tablespoon of oyster sauce two teaspoons of cornstarch teaspoon of sugar two teaspoons of solar in my case two teaspoons of chicken bouillon powder now this is where you can kind of customize a little bit you don't want to make your bun too salty because you can't unsell something i have a really heavy palette so i like things a little more flavored but you can for sure just do half of this do a batch if you like it saltier because with buns you always got your dipping sauce to rely on so do what you feel comfortable with for me two teaspoons of chicken bouillon two teaspoons of white pepper powder finally two tablespoons of chinese cooking wine get a half a cup of warm water and we're gonna mix this in with our ingredients slowly so three different pours each time you pour a little bit give it a little mix and only mix in one direction because if you do right and then if you do left you're going to break up the meat and the texture is not going to be as good there we go now we can do a little test you can make a little test wonton to try the flavor out for me i'm just going to stir fry a little bit and see oh that tastes delicious oh man oh that is good you know in china my grandma probably like a lot of chinese grandmas and parents they do this and this is hardcore they taste it just like this i i don't think they actually swallow it but i mean oh raw pork in your mouth never a good thing okay this is ready to go inside the dough let's see how our dough is doing all that yeast smells so good soft and airy i feel like every single time i do this i should hear or however he laughs probably less creepily than that the world's creepiest domain i think this is dope boy's father the scary doe crow now you see all these air pockets that's not gonna work so we're gonna knead it one more time for a few minutes just to squeeze all the last air pockets out of here take half the dough we're just going to roll it out and we want to be able to cut this into six sort of even pieces and you can make these into as big or as small of a bun as you want so if you want to cut it up into eight pieces seven pieces that's completely up to you take a piece squish it down and when you're rolling this out this is not like a dumpling leave a bit of thickness in the middle but don't leave the size too thin this is a bun if you leave the size too thin the bun might collapse so middle leave it thick because that ball of pork and awesome amazing ingredients gonna sit on there sweating through to the bottom and we want that middle part the thick part to act like a little bun sponge with a little bun diaper trap all that juice because you want all that juice here all right and on the bottom of your steamer so right there slightly bigger than the palm of your hand that should be the size of your dough you see thick in the middle thinner but not incredibly thin on the side this is what you want add about a tablespoon of filling or more if you made a bigger dough and to fold it really really simple edges together close it and then index finger on the left hand it's going to keep pushing folds to my right index finger and my left thumb is just going to keep squishing the filling tucking it in to my dough bed and i'm going to keep folding i'm going to do about i'm going to do at least 10 of these folds and we're going to get to this part we're going to push this part with this part together with a little twist and then right here see that we like to call a little fish mouth a little place where the bun can let out steam [Music] all right once your buns are folded get some parchment paper line the bottom of your steamer give them enough space from each other because these are going to expand [Music] once we're ready to steam we're going to put this over the water for about 10 to 15 minutes and let it rise a little more then we're gonna bring the water to a boil and let it cook for 20 minutes please do not open the steamer okay turn the fire off and let it sit there for about five minutes because if you open it right now that buns are gonna sink and guys nobody likes a saggy bun nobody time's up [Music] fluffy dough meaty porky great texture from the mushrooms see how they taste juicy great pork and mushroom flavor we need some dipping sauce with this soy sauce vinegar hot oil [Music] look at how fluffy and airy the dough is delicious little spongy mattress and the juice is soaking into the dough so juicy and fluffy and perfect so there you go if you want to know what it feels like to have a freshly made pork bun even though you're at home you can't get to a chinese restaurant you can still have some amazing steamed mushroom pork bun my ingredients are listed down below check it out also a couple notes about this recipe okay the flavoring is really up to you so try the filling before you put it into a bun you should always try to air on the side of less salty because there's always dipping sauce and there's always the opportunity to add more flavoring into the filling after your first batch also another thing when you're rolling out the dough don't make the size way too thin okay you gotta have some thickness otherwise there's a risk of the dumplings caving in on itself okay dumplings are usually trying to make the sides as thin as possible not for buns but there you go that's how you make steamed mushroom pork buns go try it for yourself let me know how you like it and that's how we cook again see you later

Channel: Cook With Mikey

Views: 154,767

Rating: 4.95049 out of 5

Keywords: bao pixar, pixar bao, bao, make bao, how to make bao, pork buns, pork bun, chinese pork bun, pork bun recipe, bao recipe, chinese bao recipe, steamed buns, steamed bun, steam bao, steam bun recipe, steam bao recipe, how to make, how to, how to cook, how to cook steamed buns, how to cook bao, cook, cooking, kitchen, recipe, learn, education, teach

Id: 48pQLbdbDeE

Length: 13min 53sec (833 seconds)

Published: Fri May 01 2020