Anshun "Sourdough" Bao (安顺破酥包)

From the creator

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? 18:49 - Huge thank you to Patrons for allowing us do these long projects! LAOZAO FERMENTED RICE * Long grain sticky rice (糯米), 250g * Yeast ball a.k.a. jiuqu a.k.a. "Shanghai Yeast Balls" (酒曲), ~1/6 of a ball or ~1.8g. The yeast balls are made primarily of rhizopus and can be found online. You might also find the

Published 2021-10-17 · Watch on YouTube ↗
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