Big Bak Bao 大肉包. Made Kong Bak Bao (扣肉包 - braised pork belly bun) using pork belly, shallot, spring onion, cinnamon stick and star anise. If you like our videos, remember to. I love Roland's pork belly buns or Kong Bak Bao.

Kong Bak Pau (aka 扣肉包) would be the closest version of a burger in Chinese cuisine, a thick slice of braised pork belly. Char Siew Bao/Char Siu Bao (叉烧包):-is Chinese roast pork steamed buns or Chinese barbequed pork buns. Another Extra Large Chinese Steamed Buns- Dabao or Pork Bun (大包/生肉包） - Guai Shu Shu. You can cook Big Bak Bao 大肉包 using 25 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Big Bak Bao 大肉包

Prepare of A. Bao Dough.
Prepare 375 g of plain flour 普通面粉.
It's 188 g of water 水.
It's 1.5 teaspoon of Yeast 酵母.
You need 20 g of Sugar 糖.
You need 1.5 teaspoon of baking powder 泡打粉.
You need 23 g of cooking oil 油.
Prepare of B. Pork Seasoning.
Prepare 100 g of mince pork 肉碎.
Prepare 150 g of slice pork 肉片.
You need 0.25 teaspoon of salt 盐.
Prepare 2 teaspoon of sugar 糖.
It's 2 teaspoon of Fish Sauce 鱼露.
You need 1 tablespoon of Soy sauce 酱青.
It's 1 tablespoon of oyster sauce 耗油.
You need 1.5 tablespoon of Chinese Wine 料酒.
You need 2 tablespoon of sesame oil 麻油.
Prepare 2 tablespoon of corn starch 玉蜀黍粉.
You need 4 tablespoon of water 水.
Prepare 1 of thumside grated ginger grated 姜蓉.
It's 15 slices of hard-boiled eggs 熟蛋.
Prepare 1 tablespoon of Sesame seeds 芝麻.
Prepare of C. Vegetables.
It's 150 g of vegetable (Optional) 沙葛.
Prepare 30 g of Spring Onion 青葱.

INTRODUCTION This time, I have purposely prepared my minced meat steamed buns extra big. 烹制扣肉包 Making Kong Bak Bao. PagesPublic figureChef阿文美食与保健 Ah Boon's Cuisine & HealthVideos烹制扣肉包 Making Kong Bak Bao. Baozi (Chinese: 包子), or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations.

Big Bak Bao 大肉包 step by step

Mix all the ingredients in Section B. 将猪肉腌料一起搅拌均匀，搅拌让猪肉起胶。.
Add in Section C to Step 1 加入蔬菜。.
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。.

Braised Pork Buns (Kung Bak Pao) was my late father's favourite dish, and he used to bring us to Beng Hiang Restaurant for his It was (and still is) one of the most famous restaurants in those days which serves authentic Hokkien Cuisine, and its specialty dish, Kung Bak. An illustrated compendium to Chinese baos with THE ULTIMATE BAO GRAPH - When it comes to Chinese food, few dishes are as beloved and In the West, the term bao is often used interchangeably with dumpling. That's not entirely accurate—not all baos are dumplings, and not all dumplings are baos. 肉包不吃肉 - Ròu Bāo Bù Chī Ròu. While it looks similar to our local version of Kong Bak Bao (扣肉包), the Gua Bao (刈包) is a timeless steamed bun snack that has its origins in Taiwanese folk character and culture. Another name for the Guabao is 'Tiger Bites Pig'(虎咬猪), with the bun being similar to a wallet or a 'tiger's mouth'. "Kong Bak Pau" (braised/stewed pork served in steamed buns/扣肉包) is one of our local delights and easy to make at home.