Steps to Make Appetizing Big Bak Bao 大肉包

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Big Bak Bao 大肉包. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Big Bak Bao 大肉包 Recipe. Big Bak Bao 大肉包 Adopted Recipe from Oladybakes. Baozi (Chinese: 包子), or bao, is a type of yeast-leavened filled bun in various Chinese cuisines.

You can have Big Bak Bao 大肉包 using 26 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Big Bak Bao 大肉包

1. You need of A. Bao Dough.
2. Prepare 375 g of plain flour 普通面粉.
3. It’s 188 g of water 水.
4. Make ready 1.5 teaspoon of Yeast 酵母.
5. Make ready 20 g of Sugar 糖.
6. Make ready 1.5 teaspoon of baking powder 泡打粉.
7. Prepare 23 g of cooking oil 油.
8. It’s of B. Pork Seasoning.
9. It’s 100 g of mince pork 肉碎.
10. It’s 150 g of slice pork 肉片.
11. Make ready 0.25 teaspoon of salt 盐.
12. Make ready 2 teaspoon of sugar 糖.
13. Take 2 teaspoon of Fish Sauce 鱼露.
14. You need 1 tablespoon of Soy sauce 酱青.
15. You need 1 tablespoon of oyster sauce 耗油.
16. You need 1.5 tablespoon of Chinese Wine 料酒.
17. Take 2 tablespoon of sesame oil 麻油.
18. It’s 2 tablespoon of corn starch 玉蜀黍粉.
19. It’s 15 slices of hard-boiled eggs 熟蛋.
20. Make ready 1 tablespoon of Sesame seeds 芝麻.
21. Make ready of C. Ginger Spring onion water.
22. It’s 4 tablespoon of water 水.
23. Take 1 of thumside grated ginger grated 姜蓉.
24. Take 30 g of Spring Onion 青葱.
25. It’s of D. Vegetables.
26. Take 150 g of vegetable (Optional) 沙葛.

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Big Bak Bao 大肉包 instructions

1. 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.
2. 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.
3. Add in Section C to Step 1 加入蔬菜 (沙葛）。.
4. 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。.
5. 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。.
6. 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。.

The Bagua or Pa Kua or Palgwae (in Korean) are eight symbols used in Taoist cosmology to represent the fundamental principles of reality, seen as a range of eight interrelated concepts.Due to their tripartite structure, they are often. 五香滷肉（馬來文：Loh Bak），是一道流行於馬來西亞和新加坡 華人社區的一道小吃，大部分大多將這道小吃簡稱為滷肉或五香（Ngo Hiang），前者多用於檳城一帶，後者多用在馬來半島的其他地方 。. 概要及發展. 五香滷肉為一道油炸腐皮肉卷，與台灣的雞卷相似，源自於福建 閩南一帶，在福建原鄉 .I took out the dough after it finished kneading, mixed the bacon and scallions in one big dough.