Without fail cooking ultimate Big Bak Bao 大肉包 easy, delicious, practical.
Good Evening every body, at this time you get present recipe Big Bak Bao 大肉包 with 26 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 26 ingredients and 6 stages of easy cooking Big Bak Bao 大肉包.
Ingredients all Big Bak Bao 大肉包
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Needed : A. Bao Dough.
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Needed 375 g : plain flour 普通面粉.
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Needed 188 g : water 水.
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Prepare 1.5 teaspoon : Yeast 酵母.
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Prepare 20 g : Sugar 糖.
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Needed 1.5 teaspoon : baking powder 泡打粉.
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Needed 23 g : cooking oil 油.
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Needed : B. Pork Seasoning.
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Prepare 100 g : mince pork 肉碎.
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Needed 150 g : slice pork 肉片.
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Prepare 0.25 teaspoon : salt 盐.
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Needed 2 teaspoon : sugar 糖.
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Needed 2 teaspoon : Fish Sauce 鱼露.
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Needed 1 tablespoon : Soy sauce 酱青.
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Prepare 1 tablespoon : oyster sauce 耗油.
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Needed 1.5 tablespoon : Chinese Wine 料酒.
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Prepare 2 tablespoon : sesame oil 麻油.
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Needed 2 tablespoon : corn starch 玉蜀黍粉.
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Prepare 15 slices : hard-boiled eggs 熟蛋.
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Needed 1 tablespoon : Sesame seeds 芝麻.
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Prepare : C. Ginger Spring onion water.
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Prepare 4 tablespoon : water 水.
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Prepare 1 : thumside grated ginger grated 姜蓉.
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Needed 30 g : Spring Onion 青葱.
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Prepare : D. Vegetables.
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Needed 150 g : vegetable (Optional) 沙葛.
If all ingredients Big Bak Bao 大肉包 it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Big Bak Bao 大肉包
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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.
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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.
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Add in Section C to Step 1 加入蔬菜 (沙葛）。.
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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。.
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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。.
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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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