Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, big bak bao 大肉包. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Big Bak Bao 大肉包 is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Big Bak Bao 大肉包 is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have big bak bao 大肉包 using 26 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Big Bak Bao 大肉包:
- Prepare A. Bao Dough
- Take 375 g plain flour 普通面粉
- Take 188 g water 水
- Get 1.5 teaspoon Yeast 酵母
- Get 20 g Sugar 糖
- Take 1.5 teaspoon baking powder 泡打粉
- Prepare 23 g cooking oil 油
- Prepare B. Pork Seasoning
- Make ready 100 g mince pork 肉碎
- Get 150 g slice pork 肉片
- Get 0.25 teaspoon salt 盐
- Prepare 2 teaspoon sugar 糖
- Make ready 2 teaspoon Fish Sauce 鱼露
- Prepare 1 tablespoon Soy sauce 酱青
- Take 1 tablespoon oyster sauce 耗油
- Get 1.5 tablespoon Chinese Wine 料酒
- Get 2 tablespoon sesame oil 麻油
- Take 2 tablespoon corn starch 玉蜀黍粉
- Take 15 slices hard-boiled eggs 熟蛋
- Get 1 tablespoon Sesame seeds 芝麻
- Prepare C. Ginger Spring onion water
- Get 4 tablespoon water 水
- Make ready 1 thumside grated ginger grated 姜蓉
- Prepare 30 g Spring Onion 青葱
- Prepare D. Vegetables
- Prepare 150 g vegetable (Optional) 沙葛
Instructions to make Big Bak Bao 大肉包:
- Grind a thumb size ginger into ginger paste; Cut Spring onion into small sizes; add both into water. let it soak for at least 30min. 先将一块约大拇子的姜块磨成建模， 切青葱成粒状， 加入水浸泡至少30分钟后备用
- Mix all the ingredients in Section B， add into Ginger Spring Onion water 将猪肉腌料一起搅拌均匀， 搅拌让猪肉起胶。 加入姜葱水
- Add in Section C to Step 1 加入蔬菜 (沙葛）。
- To prepare the Bao Dough. Mix all the ingredient under Section A. Let it proof for 1 hr. When it is double in size, knead again to degas the dough. Divide the dough to 15 portions. weigh each 40g. and let it rest for 10min。 将面粉材料一起混合，揉面至3光即可。 不要过度揉面。 让面团醒发1个小时。 然后再揉一揉把空气排出。 把面团分割成15份。 一份为40克+/-。 将一半的小面团放入冰厨让它发面速度减慢。
- Use roller pin to flatten the dough, the side is thin, leave the center portion a bit thicker. 用面棍把小面团压平， 中间部分要厚一点。
- Weigh the meat at 35g. wrap nicely and let it proof for 15-20min, and steam for 20 mins. Do not open the wok after 20min, let it cool down for 5 mins before open the cover. 量肉馅为35克， 加上鸡蛋，包好。 让它发多10分钟左右， 蒸20分钟即可。 不要及时打开锅盖， 等5分钟后才开。
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