Chicken & Egg Big Bao (鸡球大包)

From the creator

Cantonese Dai Bao! An excellent, fluffy baozi that's meant to be an entire meal in one hand. 0:00 - Why make a Bao big? 1:17 - Fillings 2:57 - Dough overview 3:30 - 1 Make a Levain 3:42 - 2 Bulk Ferment 4:05 - 3 Make the Main Dough 4:38 - 4 Knead, then Relax 5:35 - 5 Smooth the dough 5:55 - 6 Portion and Shape 6:24 - 7 Make the wrapper 6:49 - 8 Wrap 7:30 - 9 Proof and Steam 7:53 - Alternative Big Bao dough types? FILLINGS * Dried Shiitake Mushrooms (冬菇), 2 * Cantonese Lap Cheong sausage (粤式腊肠), 1/2 sausage * Hard boiled eggs, 1/2 to 1 egg per Baozi (seven minute eggs) * Chicken thigh, 1/2. Cut into 1 inch cubes. * Marinade for the chicken: 1/4 tsp salt, 1/4 tsp sugar, 1/4 tsp white pepper (白胡椒粉), 1/2 tsp cornstarch (生粉), 1/2 tsp oyster sauce (耗油), 1/2 tsp liaojiu a.k.a. Shaoxing wine, 1/4 tsp toasted sesame oil (麻油) * Pork leg/ham (后腿肉) -or- 80/20 minced pork, 150g. * Marinade for the pork: 1/8 tsp salt, 1/4 tsp sugar, 1/8 tsp soy sauce (生抽), 1/8 tsp white pepper powder (白胡椒粉), 1/2 tsp cornstarch, 1/4 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp mushroom soaking liquid, 1/2 tsp oil (preferably peanut) PROCESS, FILLINGS First soak the dried mushrooms in a bit of hot, boiled water. These will take about a half hour or so to reconstitute, so we can prepare some of the other fillings while we're waiting (alternatively, you could also do an overnight soak in cool water). During that time, we can boil the eggs. Bog standard hard boiled eggs, just toss the eggs in a

Published 2021-09-05 · Watch on YouTube ↗
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