Thank you Sister Liu for this inspiring video. The baos look gorgeous! To the viewers: With the help of Google Translate, I have made an approximate interpretation of Sister Liu's dough instruction. I hope this helps. - 4 grams active yeast - 5 grams sugar - 150 grams warm water (30° C) - 1 room temperature egg white - 400 grams all purpose flour - 5 gram lard 1. Add yeast, sugar and water. Stir well until sugar and yeast have dissolved. 2. Add a room temperature egg white to it. Stir thoroughly with chopsticks. 3. Pour 400 grams of all purpose flour into the wet mixture, in small aliquots, and stir, making a flocculant dough. 4. Then add 5 grams of lard to it when it is flocculant. Adding lard makes the steamed buns more white and translucent, and taste sweeter. 5. Then start to knead it into a slightly firm dough. At first it looks a little stiff but there is no need to rest it. 6. Remove from bowl and knead again, on a lightly floured surface until the dough is smooth and delicate, about 5-6 minutes. 7. Roll into a long log and cut into pieces. 8. Take 1 piece and knead it lightly then roll into a nice ball. Do the same with all of the pieces. 9. Take the 1st piece and press into a disc with your hands. Then using a rolling pin, roll into a circle, with the edges thinner than the center (so center thicker than the edges). You may need to sprinkle on some extra flour during this process. 10. Add some of the cooled filling to the circle and pleat the edges as shown in the video, closing the dough up around the filling. 11. Proceed to do the same with the remaining dough pieces. 12. Place the buns on parchment paper in the steamer, evenly and spaced apart so that they will be less likely to stick together during steaming. 13. Put in a warm place to allow them to rise until 1.5 times their original size. (After 20 minutes, Sister Liu's buns were puffier and were ready to steam.) 14. Place the racked buns on the steamer and turn on the heat. Steam over boiling water for 12 minutes and then simmer for 2 minutes. This will prevent the buns from collapsing or shrinking. 15. After the time is up, wait another 2 minutes and slightly vent the steamer so that the buns will not be exposed to a large amount of colder air. 16. When most of the internal hot air has been released, open the lid.
It is very nice of you to take the time to translate and list out the instructions for those who do not understand Chinese. I just want to point out that in steps 14-16, what she meant was steam for 12 minutes but do not open the lid immediately. Keep them covered for another two minutes. She repeated herself in step 15, she didn't really mean two more minutes on top of that. So, after a total of 14 minutes, you can remove the lid but you have to raise it only a little to let most of the steam out before completely removing it quickly.
I am from the United States. Thank you for translating into English. Very informative. Unless I am missing it, could you give measurements? It will be my first time preparing this dish
Thanks, very nice bun, english sub stop halfway...may i know how long to ferment the dough, while steaming start with cold water or boiling water and when finishing can open the lid or must wait, how long to steam? Tq
The large dough does not need to be fermented. Knead the dough for 5 min, ferment the buns for 20 min, put cold water, turn off the heat 12 min after the water boils, and wait 2 min for open the lid.
Love it Sister Liu, it's sooo white. I hope i can do steamed buns like that one day!🥰 I'm wondering if cake flour was used in this vodeo? Thanks for your precious reply!😊
Hi Lui sister ! your steam buns looks so delicious n tks for sharing must appreciated n tk u! Your sharing how to steam n tips would be greatly appreciate if there is with some subtitles n most of us would hv missed your other part of this video n hope others followings videos would come with subtitles too wonderful sharing recipes of yours tk u again n I been watching most it Well done stay safe n well! 👏👍🏻💐🌞🤗
Thank you so much! Just 3 Questions: 1:30 Why did you roast that? You did not use it as an ingredient. 2:05 What is the white powder, translated to "pork belly"? 2:55 What is the type of flour that you use?
heyyy dont take these for definite but heres what im guessing 1: shes cooking the peppercorns and anise merely to flavor the oil, whole they would be quite texturally unpleasant to have in your filling and the flavor will be a lot less intense than if you added them blended 2: im not sure about this one but it might be pork broth powder 3: AP flour should be fine!
May I ask why the video stops providing English subtitles when you talk about proofing and steaming? Please make sure your video has English subtitles for this last important part in making buns. Can you let us know how long we need to proof the filled buns after shaping? And for how long to steam these for and at moderate or high heat please? Looking forward to your reply. Thank you so much ❤
Se ven deliciosos y se aprecia la manera tradicional de hacerlo,pero cómo a la mitad,ya no hay subtítulos en español,ojalá y en algún momento,lo puedas agregar completo, gracias.
@@LiuErJie...тоже самое и на русском!.. ...перевод пропал на середине видео,..так что об остальном можно лишь догадываться приблизительно,.. Хотелось исправления и корректировки видеоматериала!!! Иначе нет смысла смотреть его или потом пользоваться рецептом!?! Булочки красивые,,.надеюсь так же и вкусные!!!
Eu não entendi nada do que você falou, mas, pelos ingredientes que vi você colocar deu pra entender como se faz. Muito obrigada por dividir essa receita com conosco. 🇧🇷
Honey, you cook from the heart with love so I say Thank You from the heart with Love. I do not understand except a few words. But I see what you do to make them. Bao zi ?
EXECELENTE QUE DELIIOSO , ME PODRIAS INFORMAR QUE TIPO DE HARIANA UTILIZAS PARA QUE ELBOLLO SALGA BLANCO, LO PEPARE CON HARINA DE TODO USO Y SALIO COLOR CREMA
After u mixed u let it rise then u seperate in balls and can let it rise again or use it right away. I Tried letting it rise with fillings and it became soggy.
Es una pena que no esté traducido completo, queda la intriga cuanto tiempo de cocción? Yo miro los Dramas chinos y veo que los comen ,gracias por compartir la receta .Gracias que tengan éxito 🙌
Gracias por compartir como hacerlos, lo malo del vídeo es que, de la mitad hasta el final no está traducido al Español, y somos muchas las personas que nos gusta ver sus recetas, y por supuesto que los haré, 🙋🏻
Yeah it's a bit too fast. Like magic. 😊 It's hard to follow. Where is the dough proofing step? No need to cover the dough and wait 2 hours for it to proof?
You got to be kidding !? Most of us non Americans cook by feeling on the fingers. Even cakes. I don’t remember my grandmother nor our cooks ever weighing anything. We used a standard tea cup. The one we drink tea from not mugs.we don’t drink tea from mugs, not proper.
You got to be kidding !? Most of us non Americans cook by feeling on the fingers. Even cakes. I don’t remember my grandmother nor our cooks ever weighing anything. We used a standard tea cup. The one we drink tea from not mugs.we don’t drink tea from mugs, not proper.
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
![[Sub] Steamed Pork Bun Recipe(Baozi)](/img/tr.png)
特色炸菜角： ua-cam.com/video/sM3tHpEyjlk/v-deo.html
蒸包子绝招： ua-cam.com/video/0e5WA36RG0g/v-deo.html
家常炸油条：ua-cam.com/video/w7EOE5hd9ww/v-deo.html
0000000000000000000
سلام توجه فری بزارین ممنون
Your words are beautiful ❤💕
Which Chinese do you speak? Is this Mandarin? Cantonese?
точ иирьлд..жюбхзои явук
Lamento não poder assistir o vìdeo por falta de tradução para o portugues!
Thank you Sister Liu for this inspiring video. The baos look gorgeous!
To the viewers: With the help of Google Translate, I have made an approximate interpretation of Sister Liu's dough instruction. I hope this helps.
- 4 grams active yeast
- 5 grams sugar
- 150 grams warm water (30° C)
- 1 room temperature egg white
- 400 grams all purpose flour
- 5 gram lard
1. Add yeast, sugar and water. Stir well until sugar and yeast have dissolved.
2. Add a room temperature egg white to it. Stir thoroughly with chopsticks.
3. Pour 400 grams of all purpose flour into the wet mixture, in small aliquots, and stir, making a flocculant dough.
4. Then add 5 grams of lard to it when it is flocculant. Adding lard makes the steamed buns more white and translucent, and taste sweeter.
5. Then start to knead it into a slightly firm dough. At first it looks a little stiff but there is no need to rest it.
6. Remove from bowl and knead again, on a lightly floured surface until the dough is smooth and delicate, about 5-6 minutes.
7. Roll into a long log and cut into pieces.
8. Take 1 piece and knead it lightly then roll into a nice ball. Do the same with all of the pieces.
9. Take the 1st piece and press into a disc with your hands. Then using a rolling pin, roll into a circle, with the edges thinner than the center (so center thicker than the edges). You may need to sprinkle on some extra flour during this process.
10. Add some of the cooled filling to the circle and pleat the edges as shown in the video, closing the dough up around the filling.
11. Proceed to do the same with the remaining dough pieces.
12. Place the buns on parchment paper in the steamer, evenly and spaced apart so that they will be less likely to stick together during steaming.
13. Put in a warm place to allow them to rise until 1.5 times their original size. (After 20 minutes, Sister Liu's buns were puffier and were ready to steam.)
14. Place the racked buns on the steamer and turn on the heat. Steam over boiling water for 12 minutes and then simmer for 2 minutes. This will prevent the buns from collapsing or shrinking.
15. After the time is up, wait another 2 minutes and slightly vent the steamer so that the buns will not be exposed to a large amount of colder air.
16. When most of the internal hot air has been released, open the lid.
It is very nice of you to take the time to translate and list out the instructions for those who do not understand Chinese. I just want to point out that in steps 14-16, what she meant was steam for 12 minutes but do not open the lid immediately. Keep them covered for another two minutes. She repeated herself in step 15, she didn't really mean two more minutes on top of that. So, after a total of 14 minutes, you can remove the lid but you have to raise it only a little to let most of the steam out before completely removing it quickly.
thank you so much for the effort.
Thank you for a thorough English translation 😊
awesome，tks
Thank you, very much!
照著方法直接包，第一次包出褶子清晰立体又漂亮的包子。
不错不错！
想请问一下，面团理有加了蛋清是什么作用呢～
包子很漂亮可口。谢谢。这样做包子不是非常简单。你有经验所以你以为是简单。这样做包子需要技巧和耐心
1:19
謝謝🙏您這次照您的視頻做第一次做成功 真的跟外面買的一樣好吃。我看了太多視頻大慨五年用了不少麵粉 每次做完就全倒了很難吃 已經跟自己說再也不做了 這大半年沒做 今天剛好看到就想這是最後一次 沒想到竟然做成功了。謝謝劉二姊
很棒！可以把猪油换成椰子油
Hola, se ven deliciosos, por cuanto tiempo se cocina al vapor? Gracias
20 minutos
@@TheSara897 gracias 💮
別懷疑，試過做出非常漂亮的包子，內饀簡單清爽可口
包子很漂亮可口。谢谢。这样做包子不是非常简单。你有经验所以你感觉简单
对小白来说，确实需要详细的配料份量。最汗颜中文食谱，什么都是“适量”。。。
謝謝你的好食譜，如果不是太麻煩的話。 請幫忙給公式和比例。
I am from the United States. Thank you for translating into English. Very informative. Unless I am missing it, could you give measurements? It will be my first time preparing this dish
what size are you talking about
@@LiuErJie 估计他不知道一个包子皮有多重，包子皮直径多大 😂
Er meinte Rezept, wiviel Gramm Mehl und wie viel Wasser und hefe
I subscribed because you called yourself sister and I don't have a sister. Thank you for the video😊
Thanks, very nice bun, english sub stop halfway...may i know how long to ferment the dough, while steaming start with cold water or boiling water and when finishing can open the lid or must wait, how long to steam? Tq
The large dough does not need to be fermented. Knead the dough for 5 min, ferment the buns for 20 min, put cold water, turn off the heat 12 min after the water boils, and wait 2 min for open the lid.
Thank you for your lovely recipe wil try it on a rainy day 💚
包菜不用水洗？
Спасибо !
Все понятно показали !😊
请问 老师 为什么 做包子 要放鸡蛋清是代表什么意思
第一次知道和面加蛋清，明天就试试看哈哈
加鸡蛋擀的面条只是用清水煮都能闻到清香味儿
謝謝分享，改天会用这方法做來赏试的👍
Essa farinha que vc tá usando é de arroz ❤❤❤❤
Sou do Brasil qual farinha vc está usando ❤❤❤❤
I can smell the fragrance of the filling and the bun 😍😋
Fabulous sculpted the buns. 🙏.
Buns recipe:
- 4 grams yeast
- 5 grams sugar
- 150 grams warm water (30°)
- 1 room temperature egg white
- 400 grams flour
- 5 gram lard
Hi , may i ask what type of flour to use? Flour name ? Please thanks
f
Прям сало?
@@МайяГОЛДЕН yes. From what I have followed
@@leannepham7606 90% people use all purpose flour! Hope it answers your question!
Love it Sister Liu, it's sooo white. I hope i can do steamed buns like that one day!🥰 I'm wondering if cake flour was used in this vodeo? Thanks for your precious reply!😊
Hi Lui sister !
your steam buns looks so delicious n tks for sharing must appreciated n tk u!
Your sharing how to steam n tips would be greatly appreciate if there is with some subtitles
n most of us would hv missed your other part of this video
n hope others followings videos would come with subtitles too
wonderful sharing recipes of yours tk u again n I been watching most it
Well done stay safe n well!
👏👍🏻💐🌞🤗
依照劉二姐的方法，蒸好的包子發的太好了，感謝🙏
请问用什么面粉？
Спасибо большое за рецепт ! 😘😇
我试过用低筋面粉来，也是很有劲道一点也不蓬松，只是松软但很结实
HI Sis Liu I tried your recipe today I made the most beautiful baos today. No baking powder. Great. Thank you from Malaysia
Hello, can you share the recipe? The subtitle in this video is not working for me, I don't understand Chinese :(
Thanks in advance
Pls share receipt by English , i did not understand Chinese too.
Thank you so much! Just 3 Questions:
1:30 Why did you roast that? You did not use it as an ingredient.
2:05 What is the white powder, translated to "pork belly"?
2:55 What is the type of flour that you use?
heyyy dont take these for definite but heres what im guessing
1: shes cooking the peppercorns and anise merely to flavor the oil, whole they would be quite texturally unpleasant to have in your filling and the flavor will be a lot less intense than if you added them blended
2: im not sure about this one but it might be pork broth powder
3: AP flour should be fine!
我比较喜欢用公鸡蛋，味道非常特别，堪称天下第一美味
请问不用泡打粉都行吗？
面皮加蛋白好特别的配方，请问蛋白的作用为何？
增加筋性。
Mmmmmq rico.Gracias hace rato queeia ver como se asian estos dwliciosos ham
Part of the english translation is missing, and we need the actual recipe with measurements please.
Awesome looks good love watching the dramas and seeing those they all look good on screen perfect
可以用白油代替猪油吗?
可以的
Yo los hago, con harina de trigo pero no me quedan blanquitas.. intentaré con esta receta 👍
Hello what kind of flour did you used on this recipe pls
Yes is it plain floor or strong white flour???
Thank you for sharing... beautiful bakpao ❤
Please let us know what kind of flour?
你好！请问是有什么粉类做包子呢？
为什么要加鸡蛋清？
增加面粉筋性。面粉的筋性，就是平常说的高筋低筋面粉，指的是面粉里的蛋白质含量。不过我不建议增加做包子的面粉的筋性。这样视频看着好看，但是吃起来韧劲大，口感并不怎么好…
Is this dough the same as for bao?
These steam buns look perfect!
太好吃了！
شكرا لقد اشتهيت الاكلة ولاكني لم أفهم بعض النقاط إذ لا يوجد ترجمة بالعربية🤗
May I ask why the video stops providing English subtitles when you talk about proofing and steaming? Please make sure your video has English subtitles for this last important part in making buns. Can you let us know how long we need to proof the filled buns after shaping? And for how long to steam these for and at moderate or high heat please? Looking forward to your reply. Thank you so much ❤
Se ven deliciosos y se aprecia la manera tradicional de hacerlo,pero cómo a la mitad,ya no hay subtítulos en español,ojalá y en algún momento,lo puedas agregar completo, gracias.
ok
@@LiuErJie...тоже самое и на русском!..
...перевод пропал на середине видео,..так что об остальном можно лишь догадываться приблизительно,..
Хотелось исправления и корректировки видеоматериала!!!
Иначе нет смысла смотреть его или потом пользоваться рецептом!?!
Булочки красивые,,.надеюсь так же и вкусные!!!
哇，中国菜真漂亮，我也是巴基斯坦的中国厨师
Eu não entendi nada do que você falou, mas, pelos ingredientes que vi você colocar deu pra entender como se faz. Muito obrigada por dividir essa receita com conosco. 🇧🇷
There's no Portuguese. But maybe you can try English or Spanish subs that are avaipable.
Eu tbm 😂
Honey, you cook from the heart with love so I say Thank You from the heart with Love. I do not understand except a few words. But I see what you do to make them. Bao zi ?
Xie Xie mie phiau Lang te Pau ce.👍
Wow! What a pretty delicious buns recipe you made, thank you for sharing.
你的视频做的好！没废话句句有用谢谢了！
非常感谢🙏🙏🙏
I like it but they didn't translate the last part, where you steam it, it's ashamed, that I didn't get it all, maybe you translate it later thanks 👍
可以包紅豆餡的嗎？
Excelente gracias
정말 맛있어 보여요! 솜씨가 너무 좋아요! 자주 놀러올게요. 멋지고 응원합니다
Thank you for the tips, very useful!
Thanks for the support
شكرا لكم على ❤
EXECELENTE QUE DELIIOSO , ME PODRIAS INFORMAR QUE TIPO DE HARIANA UTILIZAS PARA QUE ELBOLLO SALGA BLANCO, LO PEPARE CON HARINA DE TODO USO Y SALIO COLOR CREMA
Сделайте с рисовая мука
After mixing in the lard and rolling the flour into a ball, do you need to wait for the dough to rise before doing the filling?
After u mixed u let it rise then u seperate in balls and can let it rise again or use it right away. I Tried letting it rise with fillings and it became soggy.
Es una pena que no esté traducido completo, queda la intriga cuanto tiempo de cocción? Yo miro los Dramas chinos y veo que los comen ,gracias por compartir la receta .Gracias que tengan éxito 🙌
en otro video dicen que son 15 minutos
@@modwlarq gracias 🙂
Watching from Philippines.. It looks delicious.. I will try it my self..❤
真的好处！😋
Very nice demonstration. Thank you. I am learning how to make Chinese street food that I had when I was little (1970's).
Se ven hermosos y esponjados♥️
老师如果没有猪油不放行吗? 谢谢🙏
Vou fazer a receita, sempre tive vontade de experimentar, so vou tirar a pimenta, não gosto, grata. ( Do Brasil) 💐
¿Puedes quitar los pimientos?
谢谢你的分享。我吃素可以用菜油代替猪油吗？
Realmente delicioso, me encantó gracias por la receta muy sabrosa
I like this video short, simple but looks very delish! I'll be making it , thanks
Good call and goodbye rap no have I love you OK girlHey I got a hell of it yeah nine 8888 Lake in Obie
這筆店面賣的還漂亮啊.......讚
Gracias por compartir como hacerlos, lo malo del vídeo es que, de la mitad hasta el final no está traducido al Español, y somos muchas las personas que nos gusta ver sus recetas, y por supuesto que los haré, 🙋🏻
面团搅拌成团不用醒发？包好再醒发20分钟就可以了？
Se ve delicioso, gracias x tu vídeo y los subtítulos, bendiciones
刘姐，我時常做包子，卻沒法做像你這樣光滑，所以今天試試按照妳的做法，但油只有五克，太少了，所以無法將面團揉得光滑，按照水的份量，也偏硬，因此包的時候也包不好，請問該如何才能做成像妳這麼漂亮的包子？
Muchas gracias por los subtítulos en español. Ya estoy suscrita. Me encantan tus recetas , saludos 🙋🇲🇽
Hola
@@LiuErJie 蒸包子是冷水下锅还是开水下锅
是冷水下锅上汽后12分钟
好美。真的那么容易 吗
The fluffiest steamed bun in yt😍😍imo,u should write the ingredient in desc box so the viewers can screen capture it👍
Softies
thank you very much
It would be good if you could list out the ingredients in English below all your videos.
Yeah it's a bit too fast. Like magic. 😊 It's hard to follow. Where is the dough proofing step? No need to cover the dough and wait 2 hours for it to proof?
You got to be kidding !? Most of us non Americans cook by feeling on the fingers. Even cakes. I don’t remember my grandmother nor our cooks ever weighing anything. We used a standard tea cup. The one we drink tea from not mugs.we don’t drink tea from mugs, not proper.
You got to be kidding !? Most of us non Americans cook by feeling on the fingers. Even cakes. I don’t remember my grandmother nor our cooks ever weighing anything. We used a standard tea cup. The one we drink tea from not mugs.we don’t drink tea from mugs, not proper.
What kind of flour you are using?
第一餐成功 可是在第二餐再加热的时候 就很硬了 有小伙伴同样问题吗？
ๅฃภำพพถพเเดะคร่อเคุครรึคจตนรยยจยสสสนนตคนรี่ะะ😯😯
你放到第二餐間要冷凍或加膜防風乾，否則放於室溫又遇到風就會越來越乾以致發硬。
加热时 可以用水喷一下 或者快速的在水龙头下浇一下 不要沾太多 然后 用保鲜膜盖上 再放到微波炉里加热 和刚刚出锅的包子 口感一样 试试吧^^
用電鍋蒸就不會硬
第一餐都没成功
没有猪油可以用其他东西代替吗？
为什么我的包子蒸好后是扁扁的，立不起耒？面发得很好，馅也放得很多？
面有些软了
@@junmay9685 谢谢🙏回复🙏。
是面粉问题
不用发麵，直接包包子，等十来分钟后，再上鍋蒸，就不会扁扁的啦！
加入蛋清会有什么益处 ？包子冷却后会变得硬吗 ？
请问用中筋面粉可以吗
Супер рецепт😋😋😋 приготовлю по вашему рецепту из своих продуктов под рукой👍
Nice one! Im gonna follow this today but with pork fillinga
Это пшеничная мука или рисовая?
这个方法很好用🫶🏻😆😆谢谢你
QUE HARINA USAS, PARA PREPARAR LOS BOLLOS SE VEN DELICIOSOS.
Yummy and delicious.
Subtítulos por favor 🙏
With subtitles, but in Chinese
What type of flour did you use? I made exact recipe but mine ended up yellowish. Not white
我就是揉不光，揉半个小时都不光。
可以在面里放点油试试的
Very nice and soft Pau's thanks for sharing