Perfect Steamed Bao, Every Time!

[@wendyschnapa7582]

Could you add a filling in the bao? If yes, then what would you suggest and would you add the filling? Watching from New York City! Thank you!

[@SchoolofWok]

Yep, absolutely! This is just like a sandwich for any filling you like. We've got loads on our channel, here are some ideas: Braised Pork Belly - kzbin.info/www/bejne/rpzco36Bhq2patE BBQ Tofu - kzbin.info/www/bejne/gXewZauia9WXl9E Aromatic Duck - kzbin.info/www/bejne/qpnJeaaZmLBobNk Hope this helps! - Chris

[@sungchia280]

are you seriously from NY and worse yet asking a Brit what you should use to fill a Guah-Bao?

[@TheCelaeno]

Dry singredients Bao flour/plain flour 530g Baking powder 15g Instant yeast 7h Sugar 40g Salt 1/2 tsp Wet ingredients Warm water 200-250g Milk 50g Oil 25g

[@Lee-qj6uz]

Bro he just did the whole work for u, just shhh. Don't be a nerd ​@@Awake-z5z

[@the_jarmel]

HAVE A BEAUTIFUL DAY EVERYONE

[@cristianespinal9917]

Thank you for the recipe, I used it as a frame of reference and made a few modifications. I increased the dough's hydration as well as the ratio of milk to water (315g US AP flour, 80g water, 120g milk). I omitted the baking powder since I didn't have any. The rest of the ingredients I scaled down about in-line with the recipe. Finally, I made a tangzhong ahead of time with 20g of the total flour and 90g of the milk. They were super soft and fluffy inside with that smooth skin. I went for making baozi, but I definitely need to work on folding them properly. The taste and texture were great, but my crimps were very sloppy. My ultimate goal is to make soup dumplings.

[@SchoolofWok]

Amazing, great to have inspired you. I love the dedication you have put into the recipes. With that enthusiasm, you'll be making soup dumplings in no time. - YOLO

[@phill3676]

I have made this with various non dairy milks. Other than coconut (too strong flavour), it has always worked fine.

[@SchoolofWok]

Yep, it works really well with dairy free milks! - Chris

[@alanhirschman1320]

If you’re adding the sugar only to “feed the yeast”, and not for flavor, it’s not necessary. The yeast will feed very nicely on that huge amount of starch in the flour.

[@MinhNguyen-mo5fp]

Beautiful bao for pecking duck , now I need to go buy some P 🦆 , maybe one day you will teach us how to make it …. Thank you so much for this recipe…bless you health. …👏👏👏😊🙏🏻

[@elizabethtwigg4429]

How many buns does this recipe make? What size should the individual dough balls be?

[@technoforever888]

Watching from Canada!!! Love your channel. 😍

[@SchoolofWok]

Thank you! - Chris

[@megantingen5997]

Greetings from Mexico, the land of tacos and enchiladas!

[@SchoolofWok]

Hello! - Chris

[@atelier142.creations]

I used regular all purpose flour because bao flour it’s a bit expensive and hard to find. My questions would be: Why do they deflate and get all wrinkled after cooking and resting time? Thank you🌺

[@SothearTaing]

Right after it’s cooked, you let it rest undisturbed (do not open steamer) until cool.

[@dianahenderson]

Takes me back to my visits to the Eastern Bakery in San Francisco's Chinatown...steamed pork buns...Heaven!

[@SchoolofWok]

You'll have to give it a go! - Chris

[@daze1945]

@SchoolofWok You mention Bao flour which I am struggling to find any flour described as such. Usually for Chinese cooking I use Green Dragon brand flour which seems to be finer than "normal" flour. Would this be the correct brand to use or just a good substitute?

[@whip8]

A couple tbsp of cornstarch with some all purpose works well for texture

[@ratnakarjape1210]

Do we need to roof before baking, if yes how long ?

[@Sumitg-m6h]

How many grams of material will be required to make one piece of bao, Please tell me

[@dalis2719]

Its like hearing Bear Grills speak about cooking! :D

[@S1L3NTG4M3R]

THANKS :)

[@reapergrim76]

Yum 😋 nice stuff!

[@SchoolofWok]

Thanks! - Chris

[@user-zb1zp7nv5k]

What’s the trick to keeping it warm and moist? Sometimes if I don’t eat it right away it’s cold, hard and dry.

[@SchoolofWok]

Keep them in the steam basket until you're ready to eat! - Chris

[@AmmarAlhasan-xd1hz]

I have tried making it quite few times but i keep getting brown spots on top and still not sure why it is showing

[@8leggedsquirrel521]

It's kind of sad that this video is so extremely informative and well done and doesn't have too many views. The one I saw before this started with a girl picking her nose and trying to make awful jokes and has 1.2 million views. Thank you for such a great video!

[@davidhudson5452]

Looks yummy

[@SchoolofWok]

They are! - Chris

[@cosmostrek2001]

i used all purpose flour with no milk. came out good i would just put in less sugar

[@SchoolofWok]

It's a very adaptable recipe! - Chris

[@the_jarmel]

That was funny when you twisted off the dough.. lol ..

[@psionic6126]

Hey there, what type of flour exactly do you use? I've tried many different types from extra Bao Flour to simple baking flour. None of them were good. My dumplings always get so big and they change their shape. So whenever i make baoze with pork filling, the dough opens up when steamed.

[@SchoolofWok]

We use bao flour but you should be able to use plain flour. It might be that you're over proofing your dough slightly, try cutting down the amount of time you leave it to rise before you steam them - Chris

[@psionic6126]

@@SchoolofWok Thank you Chris. I will try this asap. All the best to you!

[@yuvrajyuvraj2664]

Chef may I freeze these bao buns?

[@palashkumar2194]

Good

[@JustinColavita]

heads up that the recipe link isn't working

[@beekee4021]

Hi my bao is not like the restaurant fluffy bao. How would you advise me.

[@merrysalim6516]

How long the resting time after shaping?

[@derpherpp]

He skipped through that. I’m sure it have to rest for another hour

[@weefyman7330]

Thank you, now i can make some to go with my 4 day Peking Duck!

[@Hoakaloa]

Can't get bao flour on Maui but can get 00 Italian flour. Would that be a better substitute than AP flour?

[@SchoolofWok]

That should work just as good, it's milled to a similar fineness - Chris

[@natenissan1339]

So 2 years ago I bought my 16inch carbon wok for like $20 and noticed they got some more in inventory and now they are $44!!!

[@rolisaenz]

all is marked up really bad, it started with the gas prices then all followed up , thanks to the BLUE PARTY

[@21laur]

Great! Can you tell how many grams have a bun? Also, what is the set temperature in the oven? Thank you!

[@csabo1725]

They are steamed

[@chataboutcakes]

Where can I purchase Bao flour from? Kent UK 😊

[@colinhumphryes5664]

you can add a small amount cornflower to soften plain wheat flour for similar texture t0 bao flour or google chinese supermarket for your near place

[@cmtdai]

I have a bread machine that can make dough. Can I use your same ingredients with it, instead of the manual steps, and go straight to steaming?

[@SchoolofWok]

Yes, of course! - Lee

[@mcborden88]

Been working on perfecting this for the past couple months. It seems so temperamental. The general issue I have is they come dense and lumpy sometimes (but not other times). Any tips?

[@melt9863]

I’ve tried sooo many man tou recipes and the recipe that I personally have had the most success with is from a blog called whattocooktoday. Give it a try. She has very detailed instructions and recipe. Follow it exactly and you should get fluffy baos.

[@glynprice3815]

Mmmmm

[@SchoolofWok]

Mmmmmmmmm - Chris

[@peppermintgirl572]

Could you please convert the measurements to USA? In cups, etc?

[@susmitasarkar9962]

How to preserve them for a longer time? So that I can make one day and eat for some more days 😑

[@TurnOntheBrightLights.]

Keep them in a plastic bag or cling wrap 😀

[@rolisaenz]

at 3000+ USD for a steam oven is not your everyday appliance you can afford specially in this recession.

[@derpherpp]

There’s about 3 other cheap ways.

[@rolisaenz]

@@derpherpp yeah ! share!

[@derpherpp]

@@rolisaenz steamer racks, from UFO shape steamer basket 5$ or steamer racks that looks like a grill grate 15$. or aluminum steamers 50$ or bamboo steamers 12$ what he's using is a commercially steaming oven that 1% of the restaurant have it that one is chinese dumpling special restaurant. did u expected to dress up like him too ? all steamer does is keeping your food on top of the water to prevent it from boiling. u can literary use rocks in the pan on top boiling water then place a plate of food on it then cover the lid. u act like its space age 5000$ kitchen ware that just invented

[@like021]

The crazy lips where there before steaming so it has nothing to do with the basket, also you pressed the lips down on the steam oven plate so ofcourse they are going to be smoother 🙄

[@cookingdiva260]

Why are viewers questions in the comments ignored???? I

[@rolisaenz]

i guess he is soo busy making more videos

[@derpherpp]

Which is why it’s get less views and they hide the recipe so u have to look at more ads. And it’s in milligrams milliliter and such that’s not suitable for us audiences

[@SamBao]

This is not a Bao, I don't know wtf this is. A Bao always have fillings in it

[@l.w.1697]

Bao just means bun.

[@lazycook9424]

bao means bun. you're talking about cha siu bao, bun with fillings in it.