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February 26, 2022
Fluffy, Flaky Anshun Broken Bao
Food Chef
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Posubao! These Baozi are simultaneously both fluffy and flaky, and our all time favorite bao from anywhere. We're doing a version from Anshun in the Guizhou province, which uses fermented rice to catalyze a starter dough in place of yeast.
This is a long video, and this recipe is not the easiest one we've ever shared. Some baking experience (preferably with Bao doughs) is recommended :)
0:00 - Why is this the best bao probably?
1:23 - Learning these bao.
2:41 - High level overview
3:45 - Fermented Rice: Introduction
4:03 - Fermented Rice: Soaking
4:08 - Fermented Rice: Steaming and Mixing with Yeast Ball
5:33 - Fermented Rice: Finished after 72 hours
6:05 - Make the Starter
6:33 - Make the Sponge
6:52 - Make the Bao Dough, Knead, Relax
9:28 - Laminate, Relax
11:17 - Fillings: Introduction
12:23 - Bean Paste: Soaking the Beans
12:34 - Bean Paste: Boiling the Beans
12:53 - Bean Paste: Washing the Bean Paste
13:29 - Bean Paste: Frying the Bean Paste
14:14 - Perilla/Sugar: Pounding the Mix
14:50 - Pork Filling: Hand Mincing the Pork
15:16 - Pork Filling: Seasoning and Stirring
15:43 - Portion and Wrap
17:27 - Proofing and Steaming
18:06 - Is this a difficult recipe?
Credit: Chinese Cooking Demystified (goo.gl/CBiiwU)
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