I Tried Making Sheng Jian Baos For 3 Days

[@_jonathanlue]

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[@coffeeholix5690]

I know this video is two years and the comments are horrendous but did you ever re-attempt this? I just found about this dish, it looks very intimidating. The important thing about cooking and baking are the mistakes. So whoever said it needs to perfect is an idiot. You bring a lot of great pointers such as not to rush, the temperature of the dough, folding techniques, and overall just how to get the basics down. I appreciate this video and glad I watched it.

[@EvaAdorable]

I think it's very helpful that you show your mistakes. I think they can sometimes be even more important than the main material. I have a question about cast iron pans. What makes the difference for whether the dumpling will stick to the bottom or nicely release? Did the liquid bursting from the dumpling cause it to stick? I ask because I've done most of my frying in non-stick pans, but have recently got a cast iron pan that I haven't yet used. By the way, I think your pleating looked very nice! I haven't figured out how to do it nicely yet.

[@_jonathanlue]

With a semi -fermented yeast dough, you have a short period of time from folding to cooking. The longer you wait to pan fry this bao, the more air is introduced into the dough. Basically, the dough will becoming fermenting and rising; more air bubbles in the dough. We don’t want that, we just want the nice chew from using yeast. Because of me not being quick enough, the soup escaped through the tiny air bubbles! And that’s why my baos bursted. You just need to season your cast iron well, and put oil. For it to stick, I’m not sure. I’m sure seriouseats has a good article on this. Thanks for watching~ I have more dumpling videos if you’re interested!

[@EvaAdorable]

@@_jonathanlue I will check them out! Thank you so much for writing back. Maybe if you find you are running out of time to prevent the yeast from fermenting too much, you could keep all the unshaped dough balls in the fridge, then get them out one at a time to shape. You know, that will slow down the little yeastie guys.

[@_jonathanlue]

That is one of the recommended tips

[@jonl8306]

This looks awesome!

[@_jonathanlue]

It was!

[@_jonathanlue]

also, FIRST.

[@ajjang217]

3 days~

[@_jonathanlue]

It really was a process :D

[@jayevan_photography]

Bro, I’m technically first lol

[@_jonathanlue]

maybe. maybe not.

[@jlue0405]

I've seen better.

[@_jonathanlue]

Oh. okay. Sorry, should get better before posting again.

[@JustinJetZorbas]

I think you're a little challenged mentally haha. It's clearly a video showing progress and practice, so what did you expect, friend? :)