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So today we wanted to show you how to make Baozi, a.k.a. 'Bao Buns' or stuffed steamed buns. Now there's a lot of different varieties of Baozi dough - we wanted to show you how to make fully risen Baozi, i.e. the sort that you'd often find at breakfast street food joints in China. So know that this recipe isn't even close to exhaustive. We only chose one filling - pork. There's also vegetable, pork and vegetable, beef, chicken... really whatever. We actually cut out a veg Baozi recipe from the video for time reasons, so check out the Reddit post for a recipe for that as well. As always, the full, detailed recipe is over here on /r/cooking: 🤍 And check out our Patreon if you'd like to support the project! 🤍 Outro Music: "Add And" by Broke For Free 🤍 ABOUT US - Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :) We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well. This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
🔪 BROWSE MY KITCHENWARE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 🌸 3 PC KITCHEN KNIFE SET - 🤍 🥢 PRINTABLE RECIPE - 🤍 A perfect steamed bun should be fluffy and airy like cotton; The filling should be flavorful and juicy. This video will give you 5 simple tips to making the best chicken steamed buns. INGREDIENTS FOR THE WRAPPER (makes 16 wrappers) 600 grams of all-purpose flour (Amazon Link - 🤍 300 grams of lukewarm water 2.5 tsp of active dry yeast (Amazon Link - 🤍 1 tsp of sugar 2 tbsp of butter Ingredients for the filling (Makes about 16 fillings) 400 grams of ground chicken 1 tsp of five spice powder (Amazon Link - 🤍 Black pepper to taste (Amazon Link - 🤍 1 tbsp of soy sauce (Amazon Link - 🤍 1 tbsp of oyster sauce (Amazon Link - 🤍 1 tbsp of fish sauce (Amazon Link - 🤍 2.5 tsp of dark soy sauce (Amazon Link - 🤍 1/4 cup of chicken stock 1.5 medium size onion, diced 10 cloves of garlic, diced 4 scallions, diced 3-4 tbsp of vegetable oil (Amazon Link - 🤍 INSTRUCTIONS Make The Wrapper Combine 300 grams of lukewarm water with 2.5 tsp of yeast and 1 tsp of sugar. Than wait for 5 minutes for the yeast to activate. Mix the yeast order with the all-purpose flour until a rough dough forms. Then add 2 tbsp of room temperature butter and continue to knead until the dough becomes smooth. Cover the dough and let it proof for 1.5 hours or until it is doubled in size. Make the Filling Saute the diced onion with a few tablespoons of oil over medium low heat until slightly golden. Then add diced garlic and diced scallions. Continue to stir until all the aromatics are golden brown. Remove everything, including the oil, to the side and allow it to cool. Season the ground chicken with 1 tsp of five spice powder, some freshly ground black pepper to taste, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce. Pour 1/4 cup of chicken stock in batches and stir the filling until all the liquid is absorbed. Add the caramelized aromatics to the chicken and mix well. Wrap the Steamed Buns The dough has doubled in size. Punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until smooth. Roll the dough into a long even log. Divide the dough into 16 pieces. Cover them, so they don’t dry out. Take one piece of dough. Flatten it first, then use a rolling pin to roll the edge back and forth. The left hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge. Put some filling in the middle. Pinch the corner to create the first pleat. Use your left hand to help to stretch, fold, and pinch the wrapper all the way around the edge until the bun is closed. Put parchment paper under. Rotate the bun and shape it a little bit taller so it doesn’t become too flat. Once you finish wrapping all the buns, put them in the steamer and let them raise for another 20 minutes or until they are 1.5 times the size. Steam the buns over medium heat for 20 minutes (start counting the time after the water has come to a boil). Turn off the heat. Do not open the lid immediately. Instead, let the buns sit in the steamer for 10 minutes to avoid shrinking. Enjoy!
Making homemade baozi is actually quite easy and simple, it just takes a little time to let your yeast dough to rise, and you're ready to roll. Pleat, fill, steam, and enjoy! Recipe: 🤍 Bamboo Steamers for Bao (these are super useful): 🤍 FOLLOW ME: Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 -
Making buns looks very easy, but it is actually very difficult. Other people's buns are simple and beautiful because they are other people's buns. From a bunch of buns that I can't bear to look straight at, to a decent look, I walked the road of 486 buns. The clever Sean was only 5 buns away. It takes more than a week to fall on it, 5 kilograms of pork, 3 bags of flour... and endless ridicule and gaining weight! This is by no means touting how good I am, but the retribution that I underestimated the process of making a bun. Don't believe me, try it? My other videos： Scrambled Eggs In The Toast: 🤍 Wonton Soup: 🤍 Rainbow Cotton Candy: 🤍 -Thanks for watching, and please feel free to leave a comment, suggestion, or critique in the comments below! - - Please make sure to subscribe, it's the best way to keep my videos in your feed, and give me a thumbs up too if you liked this video, thanks, I appreciate it! You could also share the video too if you liked it, that would be awesome. ‣‣ 🤍 - #Momos #SteamedBun #ChineseFood
Bao is a beautifully animated, thematically mature, subtle and nuanced portrait of the human condition - in other words, it's a Pixar production. To celebrate the Oscars this coming weekend, let's dive into the director's mom's own recipe, as we attempt to recreate a food so delicious, you'll want to raise it as your own until it tries to leave you and you eat it. Recipe: 🤍 Domee Shi's Mom's Recipe: 🤍 Music: "XXV" by Broke for Free 🤍 Check out my playlist of preferred cooking tunes, Bangers with Babish: 🤍 Binging With Babish Website: 🤍 Basics With Babish Website: 🤍 Patreon: 🤍 Instagram: 🤍 Facebook: 🤍 Twitter: 🤍 The products used in the episode (affiliate links): Pyrex Mixing Bowls: 🤍 Babish Tiny Whisk: 🤍 Angled Measuring Cup: 🤍 Nonstick Fry Pan: 🤍 Rolling Pin: 🤍 Bamboo Steamer Basket: 🤍 Cast Iron Dutch Oven: 🤍 KitchenAid Artisan Stand Mixer: 🤍 Basting Brush: 🤍 Cooking Tongs: 🤍
Chinese Street Food BAOZI Factory (10,000 BAOZI per Day) + Best Muslim Street Food BREAKFAST Tour of Tianjin, China! ►ExpressVPN: Protect yourself and unblock any site. 🤍 Get 3 months free and 49% off! In this Chinese Street Food Tour of Tianjin, China, we're taking you for a FULL ON Chinese Breakfast Tour of Tianjin, China! This is the ULTIMATE Chinese food BREAKFAST city in China! There are hundreds of street food stalls all throughout Tianjin, and also many muslim halal Chinese street foods to try as well! The Best VPNs for China: 🤍 Get ready to EAT! China has some of the best street food around the world, and in Tianjin, there are hundreds of varieties of street food in China to try! In Tianjin, there is both Muslim Chinese street food (Halal or Islamic street food) and also the standard Chinese street food. Both are delicious. The muslim Chinese street food is cooked by Hui Chinese, an ethnic minority in China that also has a wonderful cuisine. In this video, we sample some Muslim Chinese street food cooked by the hui people and also some standard Chinese street food. This is why I think food in China is the best, there is so many foods to try! First, we're going DEEP into a little alleyway to try the most famous Chinese street food breakfast in Tianjin, the Guobacai! The guobacai is a famous Tianjin snack, and we found a very delicious stall to try it at! The one we had was served halal street food style (made by Hui Chinese muslims) and was very delicious! It has green bean curd tofu, peppery spices, 5 spice blend, and lots of chili oil and cilantro! Chinese street food Guobacai Shop Name: 正味斋锅巴菜 Next up, we're going to try the FAMOUS Tianjin Jianbing Guozi! The Jianbing guozi is now famous all over the world, but it's home is from tianjin, and it doesn't get any better here! We found it at a local little Chinese street food stall right on the side of the street in Tianjin! The location was around the Tianjin Nandasi mosque. After this, we're going even DEEPER into the local alleyways of Tianjin and finding a few more muslim Chinese breakfasts. The first is the Tianjin Chunjuan, a spring roll made with bean sprouts, fermented tofu, and sesame paste! It's truly a very unique flavour! It was in the same muslim Chinese neighbourhood. The next is the famous Chinese street food MIANCHA found at a stall right next door. The miancha is a millet and rice porridge covered with sesame paste and cracked sesame seeds. It is one of the best street food in China to try! You will love it! I gave it a solid 10 out of 10! And after this, we're going to the FAMOUS Baozi FACTORY restaurant in Tianjin, the ergu baozi restaurant! Tianjin has some of the BEST Baozi in the world! And here at ergu baozi, the baozi is packed with juice, just like from a xiaolongbao! And to finish our Chinese street food tour of Tianjin, China, we're going for a FAMOUS Tianjin noodle dish, the laomian! This is a buckwheat noodle topped with a ton of different toppings of your choice! Thanks a lot for watching these Chinese street food tour videos! ► MERCH AVAILABLE HERE: 🤍 The Food Ranger Instagram: ► 🤍 ►3 Months FREE on ExpressVPN and 49% OFF! 🤍 ►My Street Food Blog: 🤍 ►The BEST VPNs For China: 🤍 Thanks so much for watching my street food videos! Please click the bell button! Best Captioning services: 🤍
很多人蒸包子都会遇到包子塌陷或者包不好、发不起来等种种问题。本期视频跟大家分享制作包子的详细步骤，从和面、发面、调馅、包制和蒸制各个方面讲解包子的制作方法。同时，片尾总结了制作要点，如何避免包子塌陷，只要认真跟着视频操作，掌握片尾提到的要点，你也能做出漂亮又美味的肉包子哦！ 香菇菜包做法：🤍 🔔欢迎订阅我的频道Subscribe to my channel: 🤍 食谱(可制作12个) 面皮： 中筋面粉 400g 水 约210g 速发干酵母 4g 糖 5g(可省） 包子馅： 猪后腿肉 400g 生抽 30g 老抽 3-5g 糖 5g 姜泥 10g 蚝油 10g 白胡椒粉 1/4小勺(少许即可） 盐 1-2g 花椒八角水 40g(花椒20颗，八角2颗，开水40g) 香油 15g 食用油 15g 大葱葱白或小葱 40g 包：皮50g每个，馅45g每个。 蒸：冷水上锅，上汽后大火蒸10分钟。关火后必须焖5分钟再揭盖。 Recipe(Makes 12 buns) Dough: All purpose flour 400g Water about 210g Instant Yeast 4g(1Tsp) Sugar 5g(1 tsp, optional) Stuffing: Skinless pork leg meat 400g Soy Sauce 30g(2 Tbsp) Dark Soy Sauce 3-5g(1 Tsp) Sugar 5g(1 Tsp) Ginger Paste 10g(2 Tsp) Oyster Sauce 10g(2 Tsp) Ground White Pepper 1/4 Tsp Salt 1-2g(1/8-1/4 Tsp) Spice Infused Water 40g（20 berries of Sichuan peppercorn, 2 star anises, boiling water 40g） Sesame Oil 15g(1 Tbsp) Veg Oil 15g(1 Tbsp) White part of a Chinese green onion or scallion 40g Proportions: 50g of wrapper with 45g of stuffing for each bun. Steam: Start with cold water, steam for 10 minutes when you see steam comes out. Leave the lid on for 5 minutes after turning off the heat. ❤️Follow my social media: Bilibili: 1小点的厨房 Weibo: 1小点的厨房 Instagram: SweetTasteKitchen Facebook Group: 1小点的厨房🤍 #包子 #肉包子 #Baozi
Big Bao | Da Bao | Tai Pao | Big Chinese steamed bun | pork and egg big bao| I wish I knew this recipe before. Hi, everyone, this is Cooking with Grandma , today I share with you a big bao recipe, Thank you for watching. Like, share & Subscribe to stay updated with the latest content. Let's make bao | How to make baozi | Easy delicious baozi recipe| How to make bao | 🤍baozi, 🤍baozi recipe, 🤍chinese baozi, 🤍steamed buns, 🤍fluffy steamed pork buns, 🤍chinese pork bun, 🤍how to fold a classic steamed bun, 🤍better than takeout, 🤍steamed pork bun, 🤍pork buns at home, 🤍chinese street food, 🤍steamed buns, 🤍steamed pork buns, 🤍cooking tasty dim sum, 🤍bun, 🤍buns, 🤍bao buns, 🤍steamed meat buns,🤍homemake bao,🤍pasta practices, 🤍breakfast,#siopao
I LOVE Chinese dumplings and buns, and if you never tried them before then you are definitely missing out! Here is my Chinese pork bun dumpling recipe that you can make in your own kitchen. This recipe will give you delicious juicy little Chinese pork buns that you will love. WARNING!!! These sauces are SUPER expensive online so I recommend everyone to buy it in stores if possible. Ingredients: For the dough 2 cups All purpose flour(best to get dumpling or bun flour at Chinese market) : 🤍 3/4 cups of water 1tsp yeast 1tsp sugar Filling: White pepper, couple pinches 12 oz pork, 70/30 or 80/20 is best, not too lean 1 tsp minced ginger 1 stalk of scallion 1 tbsp soy sauce 1/4 tsb salt 1/4 tsb sugar 1 tbsp oyster sauce: 1 tbsp chinese rice cooking wine: 🤍 2 tsp corn starch 2 tbsp sesame oil: 🤍 .4 cup of water Tools: Parchment paper Plastic wrap Steamer ►Subscribe for more videos about food! 🤍 ★↓FOLLOW ME ON SOCIAL MEDIA!↓★ Facebook Show Page: 🤍 Facebook Mike Fan Page: 🤍 Instagram: 🤍 Twitter: 🤍 Vine: 🤍 Snapchat: Mikeychenx Periscope: Mikexingchen ~Send stuff at our PO Box! Mike Chen PO Box 610 Middletown, NY 10940 Credit: Music: 🤍 🤍 Cartoon Sting by Twin Musicom(twinmusicom.org) Get tickets to the best show on earth!!! 🤍
Le parfum de ces brioches associé au bruit de la pluie fait remonter des souvenirs de mon enfance en Asie du Sud-Est. Découvrez comment nous faisions ces brioches au poulet en famille. Plus d'informations et de conseils sur mon site : 💖🤍 Retrouvez-moi sur les réseaux: 🌈INSTA : 🤍 👍FB: 🤍 🐦TWITTER: 🤍 👩🍳 Ingrédients pour 12 brioches : - Pâte : 500g de farine de blé 225ml d’eau tiède 30g de sucre 5g de levure de boulanger 5g de levure chimique 1 c à s d’huile de tournesol - Farce : 5 hauts de cuisse de poulet 12 œufs de caille 10g de champignons noirs déshydratés 4 cives ou ciboulettes thaïes 1 oignon 1 c à c de gingembre râpé ½ c à c de sel ½ c à c de poivre moulu 1 c à s de fécule de tapioca ou de maïs 2 c à s de sauce de soja claire 1 c à s de sauce d’huitre 1 c à s d’huile de sésame 2 c à s d’huile de tournesol 🎵 Musiques 🎵 Arms of Heaven - Aakash Gandhi Dream Of The Ancestor - Asher Fulero
🔪 BROWSE MY KITCHENWARE - 🤍 ❤️ SUPPORT ME ON PATREON - 🤍 🥢 PRINTABLE RECIPE - 🤍 I grew up with steamed pork buns- warm, fluffy, tastes delicious. I got a lot of request for this. People are asking me how make a fluffy, soft steamed bun? Watch now! 🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours. Ingredients for the dough（enough to make 12 buns） - 500 grams of all-purpose flour - 250 grams of warm water - 3 grams (1 tsp) of yeast - 1 tbsp of sugar Ingredients for the filling - 350 grams of ground pork（sorry for the audio mistake in the video, it should be 350 grams not 300grams) - 1 tsp of grated garlic - 1 tbsp of soy sauce [Amazon Link: 🤍 - 2 tsp of oyster sauce [Amazon Link: 🤍 - 1/2 tsp of salt - 1 tsp of sugar - 1 tsp of dark soy sauce [Amazon Link: 🤍 - 2 tsp of sesame oil [Amazon Link: 🤍 - 1/3 cup of non-flavored chicken stock - 1/2 cup of spring onion INSTRUCTION Dissolve 1 tsp of yeast into 250 grams of warm water. In a large bowl, combine 500 grams of all-purpose flour and 1 tbsp of sugar. Pour the yeast water in batches and stir to corporate it well. Gathering all the flour together then knead it until smooth. Cover it and let it sit for 1 hour and 40 minutes. My room temperature is 21 C. You will need to adjust the time depending on the temperature. In a large mixing bowl, add 350 grams of ground pork, 1 tsp of grated garlic, 1 tbsp of soy sauce, 2 tsp of oyster sauce, 1/2 tsp of salt, 1 tsp of sugar, 1 tsp of dark soy sauce, a drizzle of sesame oil, 1/3 cup of unsalted chicken stock. Stir the filling for a few minutes until the meat absorbs the liquid. Add 1/2 cup of diced spring onion and mix until well combined. Set this in the fridge. By now, the dough should be done proofing, now let’s check the dough. Sprinkle some flour to prevent sticky. knead the dough to get rid of all the air bubbles. Grab the dough to fold it in half. Press it down against the working surface. You should be able to feel and hear that the air bubbles are breaking. The reason I am doing this is that the bubbles from the first proof are always irregular. Once you get rid of them and the second proof will provide you with smaller, fluffier and regular bubbles. You just keep doing this for about 8 minutes. This is how I check if all the air despairs – you just take a knife and cut the dough. If you see there are no big bubbles and the cut surface is pretty smooth. That means it is ready. Shape the dough into a round shape. Poke a hole in the middle. Stretch it to make a big ring. divide it into 12 even pieces. Flatten it and start rolling it. Use the thumb to hold the middle. right-hand rolls it and left-hand holds and turns it. Repeat this again and again. What you are looking for is a wrapper with thick middle and thin edge. Now let’s wrap the filling. I used about 2 tbsp. the thumb and middle finger go under the wrapper. The forefinger goes on the top. Lift the edge and pinch it to make a pleat. Then use the other hand to help to make pleats. Continue doing this all the way around. One important note is that your thumb never leaves the first pleat. In the end, you twist the pleat and pinch it together to close the bun. Brush some oil on the steamer to prevent sticky. Put the pork bun in. Be sure to leave some space between each other. Cover it and let it sit for another 15 minutes. I put some warm water under the steamer. That helps the second proof. 15 minutes later, turn on the gas to the maximum. Once you bring the water to a boil, keep steaming the pork bun for 15 minutes. Turn off the heat. Do not open the lid for at least 3 minutes or else it will shrink when the cold air hits the pork bun. Enjoy!
Voici une recette traditionnelle et très ancienne en chine: Brioche farcie à la vapeur(包子baozi) Pâte+2 farces différentes( une à la viande et une autre végétarienne) + technique de confection et de cuisson Pour me soutenir dans mes savoureux projets, vous pouvez faire un don sur ma page Tipeee : 🤍 ABONNEZ-VOUS: Découvrez tous les recettes chinoise en vous abonnant gratuitement à ma chaîne "Cuisine chinoise Aya" 🤍 N'oubliez pas le petit pouce bleu, si vous aimez ma nouvelle recette, et la cloche 🔔 pour activer les notifications et ne manquer aucune recette. Audio:Hanagoyomi(Royalty Free Music) by Peritune 🤍
In this video, you will learn how to make Baozi. Baozi is soft and fluffy bun with filling inside. Baozi is same as momo but the difference is it’s wrap which is soft and fluffy than the momo. Here I have shown you my easy delicious baozi recipe so that you can make it in your kitchen. I hope you will like the recipe. Do like, comment, share and subscribe to this channel. I appreciate for your support and I will keep putting more food recipe in this channel. Thank you. Dough Ingredients: Lukewarm Water - (1 cup) Instant Dry Yeast - (1 tbsp) Sugar - (1/2 tbsp) Salt - (1/2 tsp) All-purpose Flour/Maida - (2 cups) Baozi Filling Ingredients: Ground Meat(Beef) - (300g) Chopped Onion - (1 cup) Chopped Spring Onion - (1 cup) Chopped Ginger & Garlic - (1 tbsp) Soy Sauce - (2 tbsp) Cooking Oil - (2 tbsp) Salt as per taste Black Pepper Powder - (1 tbsp) Water - (1/4 cup) 0:00 - 0:22 Baozi Intro 0:23 - 1:25 Baozi Dough Recipe 1:26 - 2:20 Baozi Filling Ingredients 2:21 - 4:58 Baozi Making 4:59 - 5:50 Cooking Baozi 5:51 - 6:30 Serving Baozi 6:31 - 6:45 Outro YOUTUBE OPTIMIZATION PLUG-INS I USE 🤍 Get a 30 day FREE Trial of Tubebuddy : 🤍 #baozi #baozirecipe #tastyflavour Follow Us on Instagram: 🤍 Like our Page on Facebook: 🤍
#baozi #panchinorelleno #baochino 🤤 ¿Te imaginas lo bueno que estará un pan chino súper esponjoso relleno de carne? Pues eso es precisamente lo que te traigo en esta receta de baos chinos rellenos. Estos baozis son parecidos a unos dumplings o empanadillas chinas pero con una masa mucho más esponjosa. Se pueden comer al vapor o a la plancha y se suelen rellenar con una carne picada condimentada muy rica. Ingredientes para 12 unidades: Para la masa: - 500g harina - 280mL agua tibia - 1cs azúcar - 1cp levadura de panadería Para el relleno: - 400g carne de cerdo - 60mL de salsa de soja - 1/8cp pimienta negra - 3cs de agua - 50ml salsa de ostras - Jengibre - 2cs de aceite Productos e ingredientes que utilizo en mi cocina y mis recetas habitualmente: - Rallador: 🤍 - Placa de inducción portátil: 🤍 - Cuchillo: 🤍 - Tablas para cortar: 🤍 - Esterilla para sushi: 🤍 - Arrocera: 🤍 - Alga nori: 🤍 - Panko: 🤍 - Aceite de sésamo: 🤍 - Wasabi: 🤍 - Obleas de arroz: 🤍 - Salsa Gochujang: 🤍 - Salsa de Ostras: 🤍 #cocinaconcoqui #recetachina #panchino #baozichino #baorelleno Redes: - Página web, recetas y productos: 🤍 - Tiktok: 🤍 - Instagram: 🤍 - Facebook: 🤍 - Twitter: 🤍 - Pinterest: 🤍 ©Cocinaconcoqui
包子的做法 包子怎么做好吃 包子怎么捏 只要六分钟，全部都学会 English video: 🤍 配方： 包子皮： 温水 450克 1+3/4 杯 加1大勺调整量 酵母 4克 1小勺 中筋面粉 750克 5杯（蓬松量法） 包子馅： 去肠线虾肉 400克 生抽 15克 1汤勺 白胡椒粉 1克 1/4 小勺 新鲜羊腿肉 250 克 葱白 50克 生姜泥 6克 盐 8克 1 茶勺 五香粉 小于 1克 1/8 小勺 花椒粉 小于1克 1/8 小勺 鸡蛋清 1 香油 4克 1小勺 Ingredients： dough： warm water 450g 1+3/4 cups plus 1 tablespoon for adjustment yeast 4g 1 teaspoon all purpose flour 750g 5 cups filling: deveined shrimp 400g regular soy sauce 15g 1 tablespoon white pepper powder 1g 1/4 teaspoon lamb leg 250g green onion white part 50g ginger paste 6g salt 8g 1 teaspoon five spice powder less than 1g 1/8 teaspoon Sichuan peppercorn powder less than 1g 1/8 teaspoon egg white 1 sesame seed oil 4g 1 teaspoon 背景音乐： Meditation Impromptu 01 by Kevin MacLeod is licensed under a Creative Commons Attribution license (🤍 Source: 🤍 Artist: 🤍 包子的做法 包子怎么做好吃 包子怎么捏 包子教程 包子捏法 包子馅
🔪 BROWSE MY KITCHENWARE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 I have been craving these lovely delicious homemade buns for a long time. This is not a popular bun filling in china. I only had it in my hometown, a small city in the South of China. So I am very surprised that I can get this ingredient and share it with you. 🥢PRINTABLE RECIPE - check back later 🥢RECIPE - The product links below are affiliate links. I earn commissions if you purchase. INGREDIENTS FOR THE FILLING - 3 tbsp of cooking oil - 1 piece of scallion, diced - 1/2 tbsp of diced ginger - 3 cloves of garlic, diced - 1 shallot, sliced - 1 pound (454 grams) of ground pork - 3 ounces of dehydrated bok choy (Can also use dried mushroom, wood ear fungus, or even fresh vegetables.) (Amazon Link: 🤍 - 1 tsp of sugar - 1/2 tsp of salt or to taste - 1 tbsp of oyster sauce - 1 tbsp of soy sauce生抽 (Amazon Link - 🤍 - 1.5 tbsp of chinese cooking wine料酒 (Amazon Link: 🤍 - 1 tsp of dark soy sauce老抽 (Amazon Link: 🤍 INGREDIENTS FOR THE BUN WRAPPERS - 500 grams (1.1 lb) of all-purpose flour - 280 grams (10 ounces)of room temp water - 1 tbsp of sugar - 2 tsp of dry yeast - 1.5 tsp of baking powder INSTRUCTION - 梅菜干(Mei Cai Gan), it is a category of sundry leafy vegetables in Hakka cuisine. If you can’t find this ingredient, you can use dry shitake mushroom, wood ear fungus, or fresh vegetables. Soak the dehydrated bok choy in some warm water for 3 hours in advance. - 3 hours later, take it out and squeeze the water. The end of the stem is a little tough and fibery. Cut it off and discard it. Slice the bok choy finely and set it aside. - Finely diced some ginger, a few cloves of garlic, and a piece of scallion. Slice a small shallot thinly. - Heat your wok and add some cooking oil. Saute all the aromatics until the shallot becomes a bit translucent. Push it to the side and add the ground pork. Stir for a minute or 2, then push everything to the side again. Add the dehydrated bok choy. Cook the bok choy until it absorbs the meat juice. Mix everything then we can add the seasonings: 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1.5 tbsp of Chinese cooking wine, 1/2 tsp of salt, 1 tsp of sugar, 1 tsp of dark soy sauce. Mix thoroughly and the filling is done. - Let’s move on to the buns. Combine 500 grams of all-purpose flour with 1.5 tsp of baking powder. - Add 1 tbsp of sugar and 2 tsp of dry yeast into 280 grams of water. Mix until the sugar is dissolved. Pour this yeast water into the flour in batches. Knead until a smooth dough forms. Cover that and let it sit for 5-8 minutes. - Poke a hole in the center of the dough and use that to stretch the dough into a big ring. Cut one side open and you have a long log. The amount I gave is enough to make 12 big buns, so we gonna cut this into 12 even pieces and shape each piece into a smooth ball. - Flatten the ball with the palm of your hand. Then use a rolling pin to roll it bigger. Lift the sheet and roll the edge to make it thinner. Eventually, you will have a wrapper with a thinker middle and a thinner edge. - Put the filling in the middle of the wrapper. This is how I close the buns. Your thumb and middle finger go under the wrapper, and the forefinger goes above it. Lift it to make the first pleat. Keep folding it to continue making the pleats. Do it all the way around. When you reach the end, just twist and pinch to close the buns. - Brush a thin layer of oil in the steamer. Put the buns in. Leave some space between each bun because they will be bigger after steaming. - You just put the buns above some warm water. Let it sit for 15-20 minutes. - 20 minutes later, you can turn the heat to high and bring the water to a boil. Once you can see the steam coming up, start counting the time. Let it steam for another 15 minutes. Then you can turn off the heat but do not open it immediately. Let it sit for at least 3 minutes or else the skin will shrink once the cold air hit the buns and you will lose the fluffiness.
#vegandimsum #buns #tofu recipes How to make soft fluffy Vegetable & Tofu Buns / Baozi [Steamed VEGAN DIM SUM]豆腐菜包子 A never fail receipe!! 豆腐菜包中文菜谱清单请见下方💚🙏 These Chinese Steam Vegan Buns are super soft and fluffy just like those in Chinese Dim Sum Restaurants! I love these tofu-vegetable buns because they are so tasty and healthy. The filling is mainly tofu, Pak Choi and carrots with very minimal seasoning but yet very tasty. Do try it! Ingredients list: All-Purpose Flour Yeast Firm tofu Carrot Pak Choi Green Onion Thanks for watching! //Kochbuch: Sojabohne Königin der Bohnen 🤍 🤍 // Bilderbuch: Der neunfarbige Hirsch 🤍 Subscribe to my channel: 🤍 Instagram: 🤍 豆腐菜包食材: 中筋面粉 酵母粉 北豆腐 胡萝卜 油菜 葱 非常感谢你的收看！欢迎订阅！
#erikyang #cucinacinese #baozi Bao Zi 包子 * FRIGGITRICE AD ARIA 🤍 codice sconto "ERIKYANG10" * MENU DIGITALE 🤍nowmenu.it codice sconto "ERIK33" * PRODOTTI CINESI 🤍 - salsa soisa CHIARA 🤍 salsa soia SCURA 🤍 vino CINESE 🤍 salsa soia SENZA Glutine 🤍 salsa soia POCA sale 🤍 salsa d*dostrica 🤍 salsa d*ostrica glutin free 🤍 olipo di sesamo 🤍 pepe sichuan 🤍 glutammato 🤍 polvere di pollo 🤍 wok 36cm 🤍 vaporiere bambu 🤍 aceto di riso 🤍 bachette 🤍 spaghetti di riso 🤍 spaghetti si soia 🤍 gnocchi di riso 🤍 funghi shiitake 🤍 funghi mu er 🤍 anice stellato 🤍 salsa piccante croccante 🤍 wasabi 🤍 farina di riso GLUTINOSO 🤍 farina di riso 🤍 cuciriso 🤍 - salsa soia chiara 🤍 salsa soia scura 🤍 salsa soia poca sale 🤍 glatammato 🤍 salsa d ostrica 🤍 salsa d ostrica senza glutine 🤍 fecola patate 🤍 tascam registratore 🤍 vino cinese 🤍 vaporiere bambu 🤍 polvere zenzero 🤍 olio sesamo 🤍 olio girasole 🤍 bacchette di bambu 🤍 ciotola e cucchiaio in porcellana 🤍 wok 🤍 mestolo per wok 🤍 sp riso fino (30pz) 🤍 sp riso fino (1pz) 🤍 sp soia 🤍 gnocchi di riso 🤍 salsa piccante 🤍 NEGOZIO MAGLIETTA 🤍 BLOG 🤍 TWITCH 🤍 INSTAGRAMM 🤍 FACEBOOK 🤍 TWITTER 🤍 - per contruibuire con una donazione a questo canale: 🤍 🤍 🤍 Abbonamento al canale 🤍
As you could tell, my baozis were not perfect. You can watch 🤍小高姐的magic ingredients YouTube video: steamed Chinese buns, for a better detailed tutorial. Just in case you need it. Here is the recipe I used. Filling: 500g grounded pork/beef/chicken/lamb 1 tsp salt 100g ginger green onion water 1/4 tsp white pepper powder 1 tbsp light soy sauce 1 tbsp dark soy sauce 1/8 tsp five spice powder 1 tsp sesame oil 5g minced ginger 50g chopped green onions Mix well Skin: Melt 10g sugar and 5g yeast with 270g warm water (about 85F). Add the yeast water into 500g flour Add 8g pork oil or vegetable oil into the flour. Knead the dough for 10 minutes. Wrap with a plastic wrap. Let it rest for 1 hour. My house was at 75F that day. May need to have it rest for a longer time if it’s getting cooler. Knead the dough again until smooth. Cut it into 12 portions. Make baozi. Let the baozis rest for another 1 hour, they will keep growing bigger. Steam over high heat for 15 minutes.
I baozi sono dei panini ripieni tipici della cucina cinese: tradizionalmente ripieni di verdure e carne di maiale, questi panini morbidissimi e gustosi sono cotti a vapore per un risultato soffice e candido. Lo Chef Guglielmo Paolucci ci svela la ricetta originale dei baozi cinesi e la tecnica perfetta per farcirli con la caratteristica chiusura “a fiore” creata pizzicando l’impasto. Scopriamo tutti i segreti dei baozi e prepariamoli insieme! 00:00 – PRESENTAZIONE 00:14 – PREPARAZIONE IMPASTO E LIEVITAZIONE 01:36 – PREPARAZIONE RIPIENO 04:09 - STESURA IMPASTO 06:15 – FARCITURA BAOZI e CHIUSURA 08:11 - COTTURA 08:41 - IMPIATTAMENTO ★ VUOI ALTRE VIDEORICETTE? 𝗜𝗦𝗖𝗥𝗜𝗩𝗜𝗧𝗜 𝗔𝗟 𝗖𝗔𝗡𝗔𝗟𝗘 ► 🤍 CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA! ★INGREDIENTI, DOSI E PROCEDIMENTO: 🤍 ★ INGREDIENTI (dosi per 12 baozi) PER L’IMPASTO Farina di frumento raffinata 330 g Acqua a temperatura ambiente 150 g Zucchero 80 g Lievito di birra secco 6 g PER IL RIPIENO Maiale macinato (pancia di maialino) 250 g Cavolo cinese 100 g Cipollotto fresco 1 Zenzero fresco 10 g Salsa di soia 20 g Zucchero 15 g Olio di sesamo 10 g Sale fino 10 g Pepe nero 1 pizzico ► ULTIME VIDEORICETTE DI GIALLOZAFFERANO 🤍 ► LIEVITATI FACILI: TUTTE LE RICETTE 🤍 ► LE RICETTE DEGLI CHEF A GIALLOZAFFERANO 🤍 _ GialloZafferano è il sito di cucina numero 1 in Italia! Vieni a scoprire tantissime ricette facili e veloci, dagli antipasti ai dolci passando per primi e secondi piatti sfiziosi: con noi cucinare diventa facilissimo! ► SCOPRI IL RICETTARIO COMPLETO DI GIALLOZAFFERANO: 🤍 _ ★ SEGUICI SUI SOCIAL! ► Facebook: 🤍 ► Instagram: 🤍 ► TikTok: 🤍 ► Pinterest: 🤍 ► Twitter: 🤍 #giallozafferano #cucinacinese #baozi
The movie bao is about and ageing and lonely canadian-chinese mother, suffering from empty nest syndrome, who receives a second chance at motherhood when a steamed bun (bao) comes to life as a boy. This movie won the Oscar for best animated short film 2019.Please like,share and SUBSCRIBE my channel for more awesome videos .Thanks for Watching :) All the video clips rights goes to original creator, I don't own them. LIKE SHARE AND SUBCRIBE FOR MORE VIDEOS!! Copyright Disclaimer under section 107 of the Copyright Act 1976, allowance is made for “fair use” for purposes such as criticism, comment, news reporting, teaching, scholarship, education and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
GET EARLY ACCESS TO THIS AND COMING VIDEOS HERE: 🤍 My Chinese mother-In-Law and I make baozi (a Chinese steamed bun). I think baozi can be found all over China - it's the perfect on-the-go food, perfect breakfast, perfect snack, perfect lunch, and perfect dinner. Baozi is the thing! But why is it not a popular Chinese dish in the west? Nobody knows! Really, everyone I know who's lived in China asks this question. Why is there not a baozi stand outside every University abroad? I really don't know why. But anyways, in this video my mother-in-law and I make two types of baozi, one with a wild plant picked in the mountains (dipicai) and potatoes, and one with spinach and winter radish. Usually we fry our baozi in a big pot, but this time we decided to steam them! Bothways are great ways to make baozi. Steamed is less oily (obviously), but fried gives the baozi a crunchy shell. I would say that the steamed buns tastes better if you have them as left overs though. MY PATREON: 🤍 SUPPORT ME THROUGH PAYPAL: 🤍 WHERE I GET MY MUSIC: 🤍 THE VPN I USE: 🤍 MY GEAR: 🤍 INSTAGRAM: 🤍 Some of the links above are affiliate links, which means that if you click through my links and decide to make a purchase, I will receive a small commission at no extra cost to you. › THE MUSIC I USE Since early 2017 all the music in my videos come from Epidemic Sound - the perfect music library for video makers. You can get a 30 day FREE trial here: 🤍 › WATCH MORE Cooking in China: 🤍 Vlogs & Life Updates: 🤍 Small Town & Rural China: 🤍 China off the Beaten Path: 🤍 Qinghai Province: 🤍 Shaanxi Province: 🤍 Sweden: 🤍 › HOW I ACCESS YOUTUBE IN CHINA: The VPN I'm using to access all the western websites from China (such as Facebook, Youtube and Instagram) is ExpressVPN. You can get it here: 🤍 I have used since 2015, and so far I am very satisfied. During certain times of the year, I struggle to get on it - but the great thing about ExpressVPN is that their customer service is always available through their live chat, and they always try to help me if I encounter any problems. › ABOUT ME My name is Miriam Follin. I’m a Swedish woman who has been living and traveling in China since 2015. 2017 I married and began living with my husband in his hometown in north western China. On this channel I share videos on life, culture and food in rural Qinghai, and sometimes little videos from other parts of China or from Sweden. › BUY MY PHOTOS (OR SELL YOURS!) Some of my photos taken in China are available on Shutterstock. You can find them here: 🤍 You can sell your own photos and make passive income too: 🤍 › THANK YOU FOR WATCHING!
🔪 BROWSE MY KITCHENWARE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 Today we are making Xin Jiang Kao Baozi (新疆烤包子). These lovely oven-baked buns are the most popular street food in Xin Jiang. It is very different than the regular ones in china. The skin is thin and crispy. There is a lot of lamb meat in it, nice and juicy. You gonna love it. Let’s get started. 🥢PRINTABLE RECIPE - 🤍 🥢RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours. INGREDIENTS FOR THE WRAPPER - 450g (1 lb) of high gluten flour - 1 egg to add to the flour - 160 grams (5.6 oz) of water - 1 tsp of salt - 2 tbsp of room temperature butter - Sesame seeds as garnish (Amazon Link: 🤍 - 1 egg to brush the buns before baking - some salted water (1 cup of water +1/2 tsp of salt) to apply on the wrapper INGREDIENTS FOR THE AROMATIC WATER - 1/2 cup of water - 1 piece of scallion, diced - 1 tbsp of ginger - 1 tbsp of Sichuan peppercorns (Amazon Link: 🤍 - 1 piece of star anise (Amazon Link: 🤍 INGREDIENTS FOR THE FILLING - 680 grams (1.5 lb) of lamb meat (preferably 20% fat ratio) - 1.5 tsp of cooking oil - 57 grams (2 oz) of lamb fat - 1 piece of star anise - 1 stick of cinnamon (Amazon Link: 🤍 - 2 pieces of bay leaves (Amazon Link: 🤍 - 1 piece of dried galangal (Amazon Link: 🤍 - 400 grams (14 oz) of diced sweet onion - 1 tbsp of minced garlic - Black pepper to taste - 2 tbsp of cumin powder (Amazon Link: 🤍 - 2 tsp of toasted cumin seeds (Amazon Link: 🤍 - 2.5 tsp of salt - 2 tbsp of soy sauce (Amazon Link: 🤍 - 1/2 cup of aromatic water
A quick tutorial on how to create the classic steamed bun fold just like grandma would make. You can find the full recipe here: 🤍littlefatboy.com/recipes/steamedporkandroastcarrotbao Instagram: 🤍instagram.com/littlefatboyfrankie For more recipes: 🤍littlefatboy.com
Un tutoriel d’explications détaillées de la vraie recette chinoise de Bao Zi, pour vous aider à réussir vos brioches chinoises à la vapeur! 💪 La pâte et la farce du porc fait maison ! ✌️ 🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻 Abonne toi ：🤍 ❤️ et active les notifications en cliquant sur la 🔔 pour voir toutes mes vidéos ! LIKER ET PARTAGER ！ ❤️ 🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸🔸 Recette Bao 2020 : dans 10 minutes vous allez maîtriser les brioches chinoises comme un PRO! Brioche chinoise à la vapeur : Les ingrédients ( pour 8 Baos) : La pâte: 250g de farine T55 135 ml d’eau tiède (30°C) 5g de sucre 4g de levure du boulanger La farce : 250g de porc haché 20g de poireau 5g de gingembre 1/2 c à c de vin de cuisine sel poivre 1/2 c à c de sucre 1 c à c de sauce de soja 1/2 c à c d’huile végétal 30ml d’eau 😀😀 Notre Group FB dédié aux amoureux de la cuisine chinoise: 🤍 N'hésitez pas, si vous le désirez, à publier les photos de vos réalisations dans notre groupe! 😍 Facebook: ChinaKitchenEva Instagram: ChinaKitchenEva 🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺 #baozi #recette #chinakitcheneva
I grew up with bao zi, or Chinese steamed bun. It warms my heart and reminds me of home! Here is my favorite bao zi recipe with vegetable and egg filling. It's easy to make, nutritious, and super delicious! I hope you enjoy! 🎵 –––––––––––––––––––––––––––––– This Feeling - Atch 🤍 Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: 🤍 Music promoted by Audio Library 🤍 ––––––––––––––––––––––––––––––
The scent of these buns associated with the sound of the rain brings back memories of my childhood in Southeast Asia. Find out how we used to make these chicken buns with the family. 🤍cookingwithmorgane.com INSTAGRAM : 🤍 FACEBOOK: 🤍 Musique : Arms of Heaven - Aakash Gandhi Dream Of The Ancestor - Asher Fulero Ingredients for 12 buns Dough : 500g wheat flour 30g sugar 5g baker's yeast 5g of baking powder 1 tbsp vegetable oil 22cl lukewarm water Stuffing: 5 chicken thighs 12 quail eggs 10g black fungus 4 green onions 1 onion 1 tsp grated ginger ½ tsp salt ½ tsp ground pepper 1 tbsp tapioca or corn starch 2 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp sesame oil 2 tbsp vegetable oil
Ordinare il mio libro: CUCINA CINESE PER ITALIANI Amazon 🤍 Ibs 🤍 Mondadori Store 🤍 Feltrinelli 🤍 ~~~~~~~~~~~~~~~~~~~ Sofficissimo pane con il ripieno di carne e verdura, da provare assolutamente! INGREDIENTI Impasto per circa 20 pz di baozi: Farina 500gr. Acqua circa 300gr. Lievito birra fresca mezzo dado Ripieno: Siccome ho preparato due ripieni c’è da sommare il tutto se dovete fare solo un tipo di pieno, o fate un ripieno per 250gr. di farina. Primo: Carne macinato 200gr. Cavolo cuor di bue 250gr. Zenzero 2 fette Cipollotto 1pz Secondo: Carne macinato 200gr. Funghi cinesi 100gr. Verza cinese 150gr. Zenzero 1fetta Cipollotto 1pz Condimenti per 1 ripieno: Vino di riso o vino bianco 1cucchiaio Salsa di soia 1 cucchiaio Salsa ostrica 1 cucchiaio Olio di sesamo a piacimento Sale quanto basta. ————————————————————————————— Per altre ricette: 🤍 Instagram: ricettecinesi_ruyi ACQUISTARE DAL SITO 8TTO MARKET con il mio sconto di 10%: 🤍 Codice sconto: RUYI10 I link per acquistare gli ingredienti principali della cucina cinese: SALSA OSTRICA 🤍 SALSA DI SOIA HAITIAN 🤍 Vermicelli di riso: 🤍 Ramen coreano: 🤍 farina per tempura: 🤍 Tagliatelle: 🤍 Wok Lagostina che uso: 🤍 Carta da mettere su vaporiera: 🤍 LA PASTA CINESE: Tagliatelle dao xiao mian: 🤍 Vermicelli di riso: 🤍 Spaghetti di soia: 🤍 Yangchun noodde: 🤍 oil noodle: 🤍 Spaghetti di patate dolce: 🤍 Tagliatelle di riso: 🤍
Je vous apprends comment faire les brioches chinoises à la vapeur farcies au porc : la pâte et la farce maison. Suivez moi sur mon site web: 🤍cookingwithmorgane.com Suivez moi sur FACEBOOK: 🤍 Suivez moi sur TWITTER: 🤍 Suivez moi sur PINTEREST: 🤍 Ingrédients pour 16 brioches : - Pâte : 500g de farine de blé 20g de levure fraîche du boulanger 250ml de lait 50g de sucre ½ c à c de sel 2 c à s d’huile - Farce : 500g de porc haché 1 champignon parfumé 1 oignon 2 ciboulettes 150g de pousses de bambous 2 c à s de sucre 2 c à s de sauce d’huitre 2 c à s de sauce de soja claire 1 c à s d’huile de sésame ½ c à c de sel Du poivre 1 c à c de farine de tapioca 4 œufs 2 saucisses chinoises Musique : Ishikari Lore par Kevin MacLeod est distribué sous la licence Creative Commons Attribution (🤍 Source : 🤍 Breaktime - Silent Film Light par Kevin MacLeod est distribué sous la licence Creative Commons Attribution (🤍 Source : 🤍 Gymnopedie No. 3 Wahneta Meixsell Sunshine in my Heart - Jingle Punks - YouTube Audio Library
What I want to share with you today is the recipe for Xinjiang Style Baked Buns ( Kao Baozi )! It is made with a fresh lamb leg which includes some fat and lean meat, then the flavor is more fragrant! You can make it at home just in an oven! 🌮 A food vlogger and a culinary lover. Subscribe to me and let's enjoy every yummy time! 👉 🤍 👩🦰 和美食博主珊妮兒 一起吃遍東方西方！ 💚 Mi ankaŭ estas esperantisto, varme bonvenigas ĉiujn gesamideanojn! #Shanny #珊妮兒 #XinjiangBakedBuns #KaoBaoZi #XinjiangFood #ChineseFood #food #recipe #cooking #烤包子 #烤包子做法 #新疆美食 #美食 #做飯 #美食節目
I Baozi sono dei panini cinesi al vapore o alla griglia con un ripieno di carne o verdure. In Cina, i baozi vengono spesso consumati a colazione. In questo video vi spieghiamo come si fa la lievitazione per un impasto perfetto. Provate anche voi a fare i Baozi e potete condividere i vostri risultati sulla mia pagina Facebook: 🤍facebook.com/Chinetaly E scrivetemi come vi siete trovati con questa ricetta, aspetto i vostri commenti 😊 La mia pagina di Facebook: 🤍 Il mio YouTube canale in lingua cinese 我的油管中文頻道：🤍 #cucinacinese #baozi #ravioli
Baozi! Te enseño a hacer BAO!! como los del corto de #PIXAR Hola!! Os traigo una receta muy sencilla y riquísima de BAO CASERO como lo que aparecen en el corto de PIXAR. Os dejo los ingredientes 👇🏼👇🏼 INGREDIENTES: (8 baos) -250gr. harina común -3gr. levadura seca o 9 de levadura fresca -150ml. leche templada -15gr. azúcar -1 pizquita de sal -250gr. carne picada de cerdo (que contenga algo de grasita porfa) -2 cebolletas chinas -1cda. vino de arroz -1cda. salsa de ostras -1cda. aceite de sésamo -2cdas. salsa de soja ligera -caldo de verduras u otro caldo o agua, lo que la carne admita (20-30ml aprox.) -sal al gusto -1cdta. azúcar _ #baocasero #panchino #baozi #comidachina 💙Mi canal de vlogs: SoYui Vlogs 🤍 💙Mi instagram: 🤍yuiiyao 🤍 💙Mi Tiktok: 🤍soooyui 💙Si me queréis echar una mano... GRACIAS🙏🏻: 🤍 Muchas gracias por ver el video!!!! ☺️☺️ No olvidéis suscribiros y darle a 👍 LIKE si o ha gustado!! Y ya si lo compartís muero de AMOOOOR BESOSSSSS❤️❤️
Baozi sind chinesische gedämpfte Teigtaschen, überall in Asien sehr beliebt, auch als Dim Sum. In meinem Baozi Rezept zeige ich euch 2 Füllungen: Fleisch und vegetarisch. Die gefüllten asiatischen Teigtaschen können zu jeder Mahlzeit gegessen werden und ihr könnt es ganz einfach selber zuhause kochen. Die Zutaten sind für ca. 20 Teigtaschen. Teig: - 500 g Weizenmehl oder Dinkelmehl - 280 ml lauwarmes Wasser - 5 g Trockenhefe - 1 EL Zucker Fleischfüllung: - 350 g Hackfleisch (Schwein oder Rind) - 1/2 TL Salz - 1/2 TL weißer Pfeffer - 1 TL Zucker - 1 EL helle Sojasauce - 1 TL dunkle Sojasauce - 1 TL Austernsauce - 1 EL Kochwein - 2 EL Sesamöl - 2 EL Kartoffelmehl - Schnittlauch und Ingwer vegetarische Füllung: - 4 Stück Pak Choi - 12 Stück Shiitake Pilze 🤍 * - Schnittlauch - 2 TL helle Sojasauce - 1/2 TL Zucker - 1/2 TL Gemüsebrühe - 3 EL neutrales Öl (Sonnenblumen- oder Rapsöl) - 1 EL Sesamöl Meine YamYam-Kochboxen: 🤍 * Asiatische Saucen: - helle Sojasauce 🤍 *, 🤍 * - dunkle Sojasauce 🤍 *, 🤍 * - Austernsauce 🤍 *, 🤍 * - chinesischer Kochwein 🤍 *, 🤍 * - geröstetes Sesamöl 🤍 *, 🤍 * Mein nordisches Kochmesser: 🤍 * Mein Bambusdämpfer: 🤍 * 24 Monate kostenlose Prime-Mitgliedschaft bei KREUTZERS mit 20% Rabatt auf alle Lebensmittel, 10% auf Alkohol, 10€ Versandrabatt und mehr als 35% auf Prime Pakete: Beim Registrieren einfach den Code yamyam in das Feld Prime Code eintragen oder auf diesen Link klicken: 🤍 *. _ 0:00 Baozi Rezept 0:39 Teig 1:49 Fleischfüllung 3:05 vegetarische Füllung 5:36 Teig kneten 6:52 Baozi formen 7:52 Baozi dämpfen _ Abonnieren! :) ➤ 🤍 Alle meine Videos ➤ 🤍 _ ★ Facebook: Yamyamfoods ★ Instagram: yamyamfoods _ Mein Equipment mit dem ich drehe: 📹 Camcorder: 🤍 * 📷 Canon PowerShot: 🤍 * 🎤 Mikrofon: 🤍 * 💡 Softbox: 🤍 * 📹 Stativ: 🤍 * _ Links, an denen ein "*" steht, sind sogenannte Affiliate-Links. Kommt über diesen Link ein Einkauf zustande, werde ich mit einer Provision beteiligt. Für euch entstehen dabei selbstverständlich keine Mehrkosten. Wo ihr die Produkte kauft, bleibt natürlich euch überlassen! :)
Pan-fried Chinese PORK BAO(Baozi) is a very popular street food in Taiwan. 歡迎訂閱我的頻道：🤍 Facebook：🤍 合作請來信至 hsintv23🤍gmail.com
Today I'm sharing this super soft and fluffy vegan steamed buns (Baozi). This steamed buns is easy to make and you just need a bit of tricks to make it perfect. In this recipe I used choy sum and tofu but its up to you any veggies will do. I suggest if you want get the perfect snow white color of baozi use the special "Baozi" flour available in Chinese supermarkets or else the normal "All purpose flour", it'll taste the same but will not bring the whiteness of that you always see in videos. hope this help (Make 6 steamed buns) Recipe: For the dough- 200g flour 1/2 tsp instant yeast 115ml - 120ml warm water 1 tbsp brown sugar For the filling- 200g choy sum 200g firm tofu 1 tbsp white pepper 1 tbsp sesame oil 1 tbsp vegetarian oyster sauce 1/2 tbsp brown sugar Salt for seasoning If you like the video, please give a thumbs up and subscribe to my channel. Would really appreciate it:) See you in next video ❤️ 喜歡我創作的料理影片嗎？不要忘了訂閱我的频道喔! 非常感谢大家一直以来的支持和鼓励我们下期视频再见! ❤️ ............................................................................. ➡️Instagram: 🤍 ➡️Pinterest: 🤍 .............................................................................
Baozi de carne / Meet Baozi Ingredientes: Masa: Harina: 370 gr (Mitad Harina 0000 + Mitad Harina 000) (se puede usar 1 solo tipo) Azúcar: 30 gr Aceite de girasol: 1 cda. Levadura fresca: 8 gr (o seca 3 gr) Agua tibia: 150 – 180 ml Relleno: Carne picada: 350 gr Cebolla de verdeo: 1 u Ají en polvo: 1 cdta. Jengibre rallado Salsa de soja: un chorrito Salsa de ostra: un chorrito Aceite de sésamo: un chorrito Polvo 13 especias Aceite perfumado con pimienta de Sichuan: 50 ml Ingredients: Dough: Flour: 370 gr (Half All – purpose + Half Bread flour) (1 type can be used only) Sugar: 30 gr Vegetable oil: 1 tbsp. Fresh yeast: 8 gr (or dry 3 gr) Warm water: 150 - 180 ml Filling: Minced meat: 350 gr Green onion: 1 u Chili powder: 1 tsp. Grated ginger Soy sauce: a splash Oyster sauce: a splash Sesame oil: a splash Powder 13 spices Sichuan pepper vegetable oil: 50 ml No te olvides de suscribirte a mi canal así no te perdes ningún video! Video Editado por Agus. 🤍
Decided to watch Pixar's Bao for the first time and make some of my favorite mushroom pork buns! It's a very simple steamed pork bun recipe and you'll have fun making this one. Ingredients: For the dough 2 cups All purpose flour(best to get dumpling or bun flour at Chinese market) : 🤍 1 cup of water 1tsp yeast 1tsp sugar Filling: 2 tsp white pepper 16 oz pork, 70/30 or 80/20 is best, not too lean 1 cup mushrooms diced (I used a bit more cause I had some extra) 6 cloves of garlic 2 tbsp soy sauce 1 tsp minced ginger 1 stalk of scallion 2 tsb chicken bullion powder or 1 tsp salt 1 tsb sugar 1 tbsp oyster sauce: 1 tbsp chinese rice cooking wine: 🤍 2 tsp corn starch 2 tbsp sesame oil: 🤍 1/2 cup of water Tools: Parchment paper Plastic wrap Steamer ➔Get tickets to the BEST show on earth!!! 🤍 ❖T-Shirt Store: 🤍 ►Subscribe for MORE videos about food! 🤍 ▲Subscribe to our food TRAVEL channel! 🤍 ◆My favorite cookware! wok/pan 🤍 Also this pan 🤍 Pressure pan 🤍 Non-stick pot 🤍 ✎✎ ~~~~~~~~~~~~~~~~~~~~~~~ ★↓FOLLOW ON SOCIAL MEDIA!↓★ Facebook Show Page: 🤍 Facebook Mike Fan Page: 🤍 Personal Instagram: 🤍 Twitter: 🤍 ✹If you made this recipe, snap a pic and hashtag it 🤍mikexingchen and #cookwithmikey— We'd love to see your creations on Instagram! ◈ Equipment I use for filming◈ : Sony RX100 Mark V: 🤍 PANASONIC LUMIX G85: 🤍 Wide Angle Lens: 🤍 Camera Mic: 🤍 Camera Lights: 🤍 Handheld Audio Recorder: 🤍 Tripod: 🤍 Drone: 🤍 ♪ ♫
"Bao," the title of the Pixar short film that precedes Incredibles 2 in theaters, has two meanings, according to its director, Domee Shi: Depending how you pronounce it, the word "Bao" can mean either "steamed bun" or "treasure or something precious.... Directed by—Domee Shi Produced by—Becky Neiman-Cobb Written by—Domee Shi Music by—Toby Chu Cinematography—Patrick Lin (camera) Ian Megibben (lighting) Edited by Katherine Ringgold Production company Walt Disney Pictures Pixar Animation Studios Distributed by Walt Disney Studios Motion Pictures Release date April 21, 2018 (Tribeca Film Festival) June 15, 2018 (with Incredibles 2) Running time 8 minutes Country United States
本期视频分享全麦包子食谱以及鲜嫩多汁葱香牛肉包子馅的调制。包子松软有弹性，咬一口鲜嫩多汁热气腾腾的包子，非常治愈^ ^ 全麦包子皮: - 400克（3杯+1汤匙）中筋粉（1杯中筋粉=130克） - 100克（3/4杯+4茶匙）全麦面粉（1杯全麦粉=120克） - 5克（1 2/3茶匙）干酵母 - 5克（1茶匙）糖 - 265克（1杯+1汤匙+2茶匙）温水 - 15克（1汤匙）植物油 葱香牛肉包子馅： - 450克（1磅）牛肉碎（20%脂肪） - 黑胡椒粉 - 2汤匙（30克）生抽 - 10克（1/2汤匙）蚝油 - 5克（1茶匙）老抽 - 15克（1汤匙）料酒 - 5克（1茶匙）糖 - 5克（1茶匙）盐 - 15克（2汤匙）姜末 - 1只大号鸡蛋（50+克） - 100克洋葱碎（半个中号洋葱） - 100克葱花（9-10根葱） - 30克（2汤匙）热油 Baozi Wheat Wrapper Dough: - 400g (3 cup + 1 tbsp) All-Purpose Flour (1 cup all-purpose flour = 130g) - 100g (3/4 cup + 4 tsp) Whole Wheat Flour (1 cup whole wheat flour = 120g) - 5g (1 2/3 tsp) Dry Yeast - 5g (1 tsp) Sugar - 265g (1 cup + 1 tbsp + 2 tsp) Lukewarm Water - 15g (1 tbsp) Vegetable Oil Beef stuffing: - 450g (1 lb) Ground Beef (20% fat) - Ground Black Pepper - 2tbsp (30g) Soy Sauce - 10g (1/2 tbsp) Oster Sauce - 5g (1 tsp) Dark Soy Sauce - 15g (1 tbsp) Cooking Wine - 5g (1 tsp) Sugar - 5g (1 tsp) Salt - 15g (2 tbsp) Grated Ginger - 1 Large Egg - 100g Chopped Onion (half medium onion) - 100g Chopped Green Onion (9-10 scallions) - 30g (2 tbsp) Hot Oil #lwlw_Tasty #全麦包子 #bao_bun_recipe