Hey guys, a few notes: 1. Talking to Steph’s Dad Dawei, he was saying that a common breakfast for dock workers in Guangzhou back in the day was *two* Dai Bao (followed with a claypot rice for lunch). Makes sense, dock workers need a lot more energy for their day than an accountant. But for us - clocking in at ~700 calories per - I think one is probably enough. 2. These keep phenomenally. Follow this recipe in its entirety (i.e. steam the buns), and keep the remainder in either the fridge (preferably) or the freezer. These’ll last ~3 days in the fridge, and, like, months in the freezer. To re-steam, steam the baozi for 5 minutes if coming from the fridge, or 25 minutes if coming from the freezer (no need to thaw the Baozi). 3. When steaming, a bamboo steamer is quite important as it’ll allow the steam to pass through the lid. If you steam using a metal lid, the steam will condense and drip down onto the baozi. 4. Speaking of which, our steamer is quite big. If you have a smaller steamer, you might only be able to fit one big bao on it at once. 5. As a completely random aside, during testing I (Chris) ended up eating a… lot of Dai Bao. Because the baozi’s *so* big, I enjoyed eating half the baozi as is, and the other half with a bit of LGM black soybean chili drizzled onto it. Douchi goes well with these flavors, in my personal opinion. 6. I’m a little worried that the visual of how to shape the wrappers into a ball was a bit too brief/unclear. While the ball-shaping process wasn’t in our uncut video this time, we also show it in the beginning of the uncut video for the peach baozi we did about a month ago: ua-cam.com/video/lkfWwFIuhJ4/v-deo.html 7. In the aftermath of COVID, I feel like I hear a lot of echoes of people in the west doing a bit of soul-searching as to where the F&B industry can go from here. From what I can tell from my standpoint over on this side of the Pacific… it seems that many smaller, more nimble family-run restaurants were able to weather the storm, while there was a small extinction event of sorts among famous, high end restaurants. I do wonder if Cantonese zaulau can provide a decent model for high end restaurants in the west? I’m certainly not an industry guy and my personal preferences are probably clouding my judgement a bit, but it feels like many high end restaurants in the US at least are somewhat detached from the communities they reside in (and if you look at the history of fine dining, originally that was very much by design). Feels like it’d be both more inclusive *and* potentially more profitable to hit a diversity of income strata. That said, Dim Sum seems intrinsically scalable in a way that a lot of high end western food just plain isn’t.
@@PaulMab9 When Daniel Humm was on the Rich Roll Podcast, he was talking about the potential for high-end restaurants and soup kitchens to cooperate and an initiative he got going on there, so that might be worth checking out.
I'm constantly entertained and intrigued by all the "hot pockets" I see in literally every world culture I come across! Bao, pasties, pies, papusas, etc...it's so amazing!
I am firmly of the opinion that every culture’s dumpling is the best food they have to offer. Someone should make a restaurant that serves multiple culture’s dumplings
Grew up eating this in Vietnam! This is like the most convenient handheld food you can get on the streets when you’ve been eating too many banh mi and want something different.
Bao as a meal doesn't surprise me because the first time I had bao, my mom and I were at a Chinese supermarket in Philadelphia around lunchtime. They put out lunch items and they looked so good we had to try them. I've been in love ever since, the richness of the pork, the sweet spiciness of the lop Chong and the creaminess of the egg with the slightly sweet bun go so well together!!
You described one of our favorite Chinese restaurants in Manila (Emerald). They also sold Baos for takeout, and dimsum in the daytime. More importantly. Thanks for this recipe, this is one of my favorite foods I miss from home, the last was 8 years ago. And another thing: this would be more awesome if you replaced the egg with a salted duck egg.
Personally, I prefer the boiled egg as seen, rather than salted egg. I mean I don’t like salted egg in general, but in a bao, it gives it a strange sandy texture to me.
I ate lots of this and my freezer has a whole bag of frozen one given by my mother in case I am hungry and in a hurry. Boiled Egg is best for my taste and when you try to microwave it, take out plastic, put it into small bowl and put a wet napkin to cover the entire thing, it will kind of "steam" in microwave and it works with reheat rice.
I dunno man, my reaction to "why make a bao big" is "why WOULDN'T you". They sell these, or something very similar to these, at a banh mi/soup/dumplings place near us, and they are amazing.
This is the type of Bao that you will encounter on the streets of major Indonesian cities like Jakarta. There are usually three to four types of fillings, but the traditional ones are sweet black beans and chicken. And we call them Bakpao/Bakpau which is the Hokkien term for meat baos even though not all of them contains meat.
The big bao is pretty common here in the Philippines as a cheap meal/snack. It’s pretty common to find them in convenience stores, street food stalls and chinese fast food They’re way more common than the smaller ones.
They’re also pretty common in Indonesia too, but we don’t usually make a savory bao tho, we love sweet bao filling like sweet red bean, mung bean or even chocolate lol
I know this! My Grandma cooks Viet food, and this is one of my favorite foods! Our version used black wood ear mushroom, though, and I'm still gonna stick with that.
I grew up in Berkeley, California, in the 1970s. My favorite of the food trucks that used to park where Telegraph Ave runs into Bancroft sold big baos like that, with chicken, egg, and shiitake filling. So tasty! Thanks for showing how to make one of my favorite childhood foods.
That chicken bao recipe is really nostalgic, growing up in SF you'd see it a lot. (side note I'm not really sure what you'd call them. In local parlance we'd call them dim sum places since there was a lot of overlap with the food they served, but they were takeout lunch counters that were cheap and had basically no seating except for a table in the back). I always wondered whether the chicken+egg+sausage filling or the really ginger heavy chicken&mushroom(I think they used a mix of shitake and wood ears) was the more traditional choice, thanks for settling it.
My mom actually made these for me, when I was growing up, and she still makes them to this day. Her version skips the chicken, so they're a bit smaller. But everything else in it really makes for an amazing breakfast food.
Love you guys. I’m enjoying my Macau childhood memories before coming to Europe because of you. I know a lot of recipes but there is sometimes little details that you thoroughly explain and other recipes that I couldn’t find without you. Thank you
Growing up in smaller city Canada, we would make the road trip to Vancouver a couple times a year to stock up on all things Chinese that were not locally available (pretty much anything other than rice and lap cheung). Dad would always drop into one of the Chinatown restaurants and buy a couple of dai bao for us to share in. Can't say it was my favourite, but it certainly has become the memory icon of those station wagon trips. Haven't had one in over 40 years.
This is one of my favourite breakfast dishes to pick up! In Vietnam we use quail eggs instead with an addition of a couple slices of char siu and salted egg york.
do you guys have good goubuli baozi from Tianjin? those are really good too~ nevermind all the great Lu cuisine, especially seafood if you're in Jiaodong. (i used to work on the other side of Bohai in Dalian, also an amazing place for fresh seafood, although cooking methods in Liaoning are quite simple.)
Our local 7-11 stocks these, but in the Philippines our standard flavors are bola-bola" -- basically a pork meatball-- and "asado", our own take on the Chinese char shiu. Fun fact: asado is Spanish for "roast" or "barbecue", and you can't get more Filipino than using Spanish words to describe Chinese cuisine. We also get egg, but it's usually salted, and usually just a slice or even a wedge depending on how stingy 7-11 is feeling.
Why is like asking "Why pasties?" Eating with one hand when you don't have much time is a human tradition, double points for your container being eatable!
@@romxxii The folks who invented these were probably hard manual laborers who burn like 4000+ calories per day...... so that's probably why. You still see migrant workers eating their lunches out of bloody wash basin sized bowls...
Interestingly this is also why Molassesschriwwelboi (or Shoofly pie in English, there are other Deitsch names as well) is a pie. It was originally a cake sweetened with molasses (the brand of which was often shoofly, hence the name in English) commonly eaten by farmworkers in Pennsylvania, US. It got turned into a pie around the time of the civil war in large part to aid eating while busy or getting to work. Just take a piece and go (why cake I don't know, they seem to like sweets, though to be honest it's a bit like pancakes. We've been having sweet cakes for breakfast for a long time). The nice thing about piecrust though is that they didn't have to cook it all the way through and so you get wet-bottomed version appearing later, especially among the Amish communities. The cake essentially forms a custard on the bottom
"Why make a bao so big?" This is not a question I've heard of, ever. But thanks for the history lesson LOL. I always get these, because I only ever needed one for a meal and the different fillings make them less boring.
In Malaysia there is big bao’s extra larger cousin named “Francis Yip”… one bao is enough for two people.. some shops even named it “Dolly Parton’s Bao”
It's amazing that 20 min of steaming cooks the meat and the dough so perfectly! I'm too nervous, I'd still pop a thermometer in there to make sure it's 165°F anyway
Never seen these in a cha siu bao wrapper, the style you used is all I find in the bakeries in Boston. But now you have me reaaaaally needing a video on how to make milk bread. Had a loaf once where they got the crust having the texture of a fresh croissant, it was fantastic.
The loaf you talked about is a kind of popular bread here, kinda a mix of brioche and croissant dough, I also love those. But man, they're such a pain to make.
So psyched for this video! 大包 are one of my favorite orders from Cantonese dim sum restaurants here in the States. Would you guys consider doing a video on 小笼包 in the future?
Eh eventually we'll do xiaolongbao, it's just hard to find the motivation because actually a lot of the recipes in English are pretty solid :) Woks of Life has a pretty definitive recipe: thewoksoflife.com/steamed-shanghai-soup-dumplings-xiaolongbao/ There's a couple slight tweaks we'd make to that personally, but they'd basically just be tweaks. We'll probably cover 生煎包 first.
@@ChineseCookingDemystified I’ll definitely look into that, thanks for the recommendation! Can’t wait for your video either. Really enjoyed the video, can’t wait for your next one!
@@ChineseCookingDemystified I’ll definitely look into that, thanks for the recommendation! Can’t wait for your video either. Really enjoyed the video, can’t wait for your next one!
These are the most common version of Bao over here in Indonesia, in street food or chinese restaurants, the bao are more or less this size. I remember when smaller bao started to be sold here and thought the shop was holding out on us.
There's a place here in Vancouver that pan fries the big bao after they steam them. It's really good. I think I'm going to need to go there for breakfast tomorrow.
The flexing through food surprised me when I saw it on another vlog. (Not in response to size of the bao but the introduction of the expensive restaurant) So to celebrate an anniversary of this man’s many factories, he held a banquet. There was SO much food & displayed incredibly and beautifully. If you could’ve dreamed it and it was expensive- it was there. All laid out in elaborately decorated dishes with hand carved items from fruits and veggies. Oddly- there were so many cooked lobsters 🦞 laid out beautifully and most people there didn’t care for lobster. 🤔 So you serve like 50 and about 5 people actually like them. But it was to show wealth and prosperity at the celebration- flex 💪. It was mind numbing. Then when I saw one of the daughters get married in the family- just WoW 😲! Stages- costumes- performers- their life this far turned into a movie- their traditional wedding was mixed with a Western wedding. So there was I suppose outfit changes and oh boy the photos! There was such an elaborate area setup for what looked like a movie scene but it was for standing in to take selfies..?The food again- like the banquet but even more over the top! And it never stopped! It was amazing.
Damn, I miss grabbing one of those every morning on my way to university. Thinking of the street food makes me so emotional, especially Dabao and Malatang.
i bought one of these a long, long time ago as a kid from a local chinese grocery and when i moved i could never find them again and people called me insane for saying that i ate a bao with basically an entire egg in it. i'm now really glad to know i didn't just make it up or like, dreamt about it or something.
When I was younger, I never really liked Dai Bao (or Da Bao) because of the boiled egg. I never really like the texture of cooked yolk. However, as I get older, I found it hearty, nutritious and tasty. Most important of all, it has the smallest carbs to protein ratio of all the bao! Unlike some other bao, the first bite will get you some good portion of meat. And the different ingredients make it hard for you to know what your first bite is going to be, is it the laap coeng?The egg? or the chicken?
In the Philippines that size of bao is the most common. It's called siopao (pronounced shawpow) in Filipino... I don't know where the name comes from. It's commonly eaten for lunch. One and something extra on the side usually. Two if you're really hungry. The most common fillings are pork asado (braised pork with sauce) and bola bola (meatballs), and almost always with a half or whole salted duck egg. Another difference is sometimes the pleated side is on the bottom to give the top a round shape.
that's childhood right there. although last time i had a good big bao was at 渣華樓 (great local dimsum place nera City Garden gone since around 2003 i think?). thanks for the nostalgia trip~
I'm a bit late on uploads so sorry if I'm noticing this late, but I really like the new format of providing a condensed version of the recipe at 3.11 and then going into detail afterwards
In the Philippines they call it Sio Pao or Siopao(Cantonese maybe?) But normally the filling sold in the Philippines is not very good as they cut it with corn starch, TVP, sugar, artificial flavorings etc to make it cheaper cost. Only way to do the good one is to make at home.
I thought they were invented because a emperor was meditating and was hungry, but since his workers(?) didn't want to spend like 6 hours cooking a big meal, they made a big bun filled with meat, vegetables and other nutrients needed. It was a big success and everyone liked it. That's the story I recall, idk if its true tho
For anxious first-timers, is there any easy way to test if everything is cooked through after taking it off the steamer? I'm assuming that if you test by cutting into it, it's too late to put it back in the steamer.
@@IAmTheUltimateRuler Yeah I was thinking the same thing. Just not sure about the internal temperature to look for... Since the filling is a mix of things.
This dough recipe is awesome, i started to use it a lot lately.. I have a question according the sponge starter; you point out to a fermenting time of 3-5h+ depending on location.. For how long could i keep that starter going before using it? Up until moldy or would there be a technical difference in the structure/consistency of the dough after a while which would make it unable to process? Thank you for your time!
Thanks for such a wonderful demonstration! Just wanted to ask for one point of clarification - in the written recipe it notes 2g of baking powder but in the video it references 1 tsp ( which is about 4g I think)? Can you let me know which is the correct amount? 🙏
I'd love to know where you bought your big, metal reinforced bamboo steamer from?!?! What are the dimensions? I've been looking on Amazon off and on for years and have yet to find one like yours. Thanks so much! ❤
How long do your bamboo steamers last? What can I do to make my steamer last longer? Whatever I do my steamer ends up falling apart or getting mildew on it and I have to replace it. I don't mind paying more for a steamer that will last more!
I used to eat big pao all my life in Malaysia. Now that I am older, I can only eat half a char siu pao or one siau long pao (miniature dragon pao). Want a really big pao? .....Well at least only in Malaysia. Try Yip Chi Mei pao.. super big .... probably 3 times the size of big pao.
With the sponge and dough method, the bao itself would taste better with a better texture. But the difference would be subtle. If you want to be quicker, just use a regular baozi dough (no skipping the sugar though).
Hey I've been watching your channel for a while and really love your content. My wife and I are starting our own garden channel and I wanted to ask for your advice on what video editing software you've found that works well for you?
i think it was sesame oil :) it's pretty common in meat fillings. Adds a lot of fragrance and a toasted flavor. edit: i rewinded again to make sure. Regular cooking oil in a Erguotou bottle 😂
Surprised you went with a cake flour mix here and not making your own. I feel like cake flour products can vary depending on the manufacturer, would like to know if you have your own ratio that works. If I'm not mistaking, cake flour is just AP mixed with baking soda and maybe corn starch? Thanks for sharing, I've struggled making good dai bao dough in the past, but looks like there are some techniques I can use from this video!
![[Sub] Steamed Pork Bun Recipe(Baozi)](http://i.ytimg.com/vi/0RaGaZbgXog/mqdefault.jpg)
Hey guys, a few notes:
1. Talking to Steph’s Dad Dawei, he was saying that a common breakfast for dock workers in Guangzhou back in the day was *two* Dai Bao (followed with a claypot rice for lunch). Makes sense, dock workers need a lot more energy for their day than an accountant. But for us - clocking in at ~700 calories per - I think one is probably enough.
2. These keep phenomenally. Follow this recipe in its entirety (i.e. steam the buns), and keep the remainder in either the fridge (preferably) or the freezer. These’ll last ~3 days in the fridge, and, like, months in the freezer. To re-steam, steam the baozi for 5 minutes if coming from the fridge, or 25 minutes if coming from the freezer (no need to thaw the Baozi).
3.
When steaming, a bamboo steamer is quite important as it’ll allow the steam to pass through the lid. If you steam using a metal lid, the steam will condense and drip down onto the baozi.
4. Speaking of which, our steamer is quite big. If you have a smaller steamer, you might only be able to fit one big bao on it at once.
5. As a completely random aside, during testing I (Chris) ended up eating a… lot of Dai Bao. Because the baozi’s *so* big, I enjoyed eating half the baozi as is, and the other half with a bit of LGM black soybean chili drizzled onto it. Douchi goes well with these flavors, in my personal opinion.
6. I’m a little worried that the visual of how to shape the wrappers into a ball was a bit too brief/unclear. While the ball-shaping process wasn’t in our uncut video this time, we also show it in the beginning of the uncut video for the peach baozi we did about a month ago: ua-cam.com/video/lkfWwFIuhJ4/v-deo.html
7. In the aftermath of COVID, I feel like I hear a lot of echoes of people in the west doing a bit of soul-searching as to where the F&B industry can go from here. From what I can tell from my standpoint over on this side of the Pacific… it seems that many smaller, more nimble family-run restaurants were able to weather the storm, while there was a small extinction event of sorts among famous, high end restaurants. I do wonder if Cantonese zaulau can provide a decent model for high end restaurants in the west? I’m certainly not an industry guy and my personal preferences are probably clouding my judgement a bit, but it feels like many high end restaurants in the US at least are somewhat detached from the communities they reside in (and if you look at the history of fine dining, originally that was very much by design). Feels like it’d be both more inclusive *and* potentially more profitable to hit a diversity of income strata. That said, Dim Sum seems intrinsically scalable in a way that a lot of high end western food just plain isn’t.
nice aperture science ref
Nice to get some history on the Dai Bao. The ones in Canada, that I get, don't have the whole egg, just a duck egg yolk. Just as tasty.
Interesting thoughts on #7. I can't say I've seen anything like it in my corner of america, and would be very cool if it made the transition.
@@PaulMab9 When Daniel Humm was on the Rich Roll Podcast, he was talking about the potential for high-end restaurants and soup kitchens to cooperate and an initiative he got going on there, so that might be worth checking out.
@@AlphaEcho3D Agent Jack, this Agent Pusheen. Second Wave has been activated.
I'm constantly entertained and intrigued by all the "hot pockets" I see in literally every world culture I come across! Bao, pasties, pies, papusas, etc...it's so amazing!
Compact and tasty..
I am firmly of the opinion that every culture’s dumpling is the best food they have to offer.
Someone should make a restaurant that serves multiple culture’s dumplings
leave it to literally every culture of the world to unanimously decide putting proteins/veggies into a carb pocket is the best thing ever
Please don't call them "hot pockets" lmao, that's cringe
This was a triumph. I'm making a note here: HUGE SUCCESS
It’s hard to overstate my satisfaction
Chinese cooking, we do what we must, because, we can.
For the good of all of us (except the ones who are dead)
There is no sense crying pver every mistakes.
We just keep on trying, baozi's better than cake
Grew up eating this in Vietnam! This is like the most convenient handheld food you can get on the streets when you’ve been eating too many banh mi and want something different.
Oh my lord, what a trouble to have! I can't find enough Banh Mi...
And it's less messy than crunchy bánh mì .
Bao as a meal doesn't surprise me because the first time I had bao, my mom and I were at a Chinese supermarket in Philadelphia around lunchtime. They put out lunch items and they looked so good we had to try them. I've been in love ever since, the richness of the pork, the sweet spiciness of the lop Chong and the creaminess of the egg with the slightly sweet bun go so well together!!
Hi, if you like cooking, feel free to check out my recipes ;-)
Merry: “How many did you eat?”
Pippin: *burps* “Four.”
You described one of our favorite Chinese restaurants in Manila (Emerald). They also sold Baos for takeout, and dimsum in the daytime.
More importantly. Thanks for this recipe, this is one of my favorite foods I miss from home, the last was 8 years ago.
And another thing: this would be more awesome if you replaced the egg with a salted duck egg.
Unfortunately they haven't reopened yet. They're still, to quote from their Instagram account, "in hibernation". 😢
@@ianhomerpura8937 truly sad 😢
Personally, I prefer the boiled egg as seen, rather than salted egg. I mean I don’t like salted egg in general, but in a bao, it gives it a strange sandy texture to me.
@@rhoharane i also realized the taste of salted egg isn’t for everyone. It just so happened that salted egg was what I grew up with.
I ate lots of this and my freezer has a whole bag of frozen one given by my mother in case I am hungry and in a hurry.
Boiled Egg is best for my taste and when you try to microwave it, take out plastic, put it into small bowl and put a wet napkin to cover the entire thing, it will kind of "steam" in microwave and it works with reheat rice.
I dunno man, my reaction to "why make a bao big" is "why WOULDN'T you". They sell these, or something very similar to these, at a banh mi/soup/dumplings place near us, and they are amazing.
This is the type of Bao that you will encounter on the streets of major Indonesian cities like Jakarta. There are usually three to four types of fillings, but the traditional ones are sweet black beans and chicken. And we call them Bakpao/Bakpau which is the Hokkien term for meat baos even though not all of them contains meat.
And maybe not as surprising its also this version that made its way to the netherlands as a common snack
Pontianak version is different as they have pork as fillings. I used to live in Jakarta and the Jakarta version just doesn't cut it for me.
Yeah my first introduction to steam bun is actually the big one so when I ate dimsum style steam buns I say "why are you so smol"
The big bao is pretty common here in the Philippines as a cheap meal/snack. It’s pretty common to find them in convenience stores, street food stalls and chinese fast food
They’re way more common than the smaller ones.
I think the only place I've seen smaller bao are boutique Chinese restaurants, where it's a "delicacy."
They’re also pretty common in Indonesia too, but we don’t usually make a savory bao tho, we love sweet bao filling like sweet red bean, mung bean or even chocolate lol
Seems like Da Baos are ubiquitous in SE Asia.
Wow that's an incredibly technical bao. What an action packed 8 minutes.
I know this! My Grandma cooks Viet food, and this is one of my favorite foods! Our version used black wood ear mushroom, though, and I'm still gonna stick with that.
I saw some Vietnamese version would also have char siu roast meat, all looks good~
I grew up in Berkeley, California, in the 1970s. My favorite of the food trucks that used to park where Telegraph Ave runs into Bancroft sold big baos like that, with chicken, egg, and shiitake filling. So tasty! Thanks for showing how to make one of my favorite childhood foods.
That chicken bao recipe is really nostalgic, growing up in SF you'd see it a lot. (side note I'm not really sure what you'd call them. In local parlance we'd call them dim sum places since there was a lot of overlap with the food they served, but they were takeout lunch counters that were cheap and had basically no seating except for a table in the back). I always wondered whether the chicken+egg+sausage filling or the really ginger heavy chicken&mushroom(I think they used a mix of shitake and wood ears) was the more traditional choice, thanks for settling it.
What restaurant to go to in San Francisco?
My mom actually made these for me, when I was growing up, and she still makes them to this day. Her version skips the chicken, so they're a bit smaller. But everything else in it really makes for an amazing breakfast food.
Love you guys. I’m enjoying my Macau childhood memories before coming to Europe because of you. I know a lot of recipes but there is sometimes little details that you thoroughly explain and other recipes that I couldn’t find without you. Thank you
Growing up in smaller city Canada, we would make the road trip to Vancouver a couple times a year to stock up on all things Chinese that were not locally available (pretty much anything other than rice and lap cheung). Dad would always drop into one of the Chinatown restaurants and buy a couple of dai bao for us to share in. Can't say it was my favourite, but it certainly has become the memory icon of those station wagon trips. Haven't had one in over 40 years.
This is one of my favourite breakfast dishes to pick up! In Vietnam we use quail eggs instead with an addition of a couple slices of char siu and salted egg york.
I'm in east shandong - the mecca of underwhelming baozi, and this is the first time in a long while I've felt like having one 😂
Dong shandong
@@timmccarthy872 Oriental shandong
@@timmccarthy872 lol
(the official term is actually "胶东" if you're curious
-a couple hopeless geography geeks)
do you guys have good goubuli baozi from Tianjin? those are really good too~ nevermind all the great Lu cuisine, especially seafood if you're in Jiaodong. (i used to work on the other side of Bohai in Dalian, also an amazing place for fresh seafood, although cooking methods in Liaoning are quite simple.)
@@ChineseCookingDemystified that's what they called the new airport, too. Way out in North 胶州 timbuktu
What blows my mind about Chines cooking is how they take small amounts of ingredients and make an entire meal. Brilliant!
Wow~~~what a nice &big mandoooo. We koreans love steamed dumplings, especially in winter season 😋 😍
Our local 7-11 stocks these, but in the Philippines our standard flavors are bola-bola" -- basically a pork meatball-- and "asado", our own take on the Chinese char shiu. Fun fact: asado is Spanish for "roast" or "barbecue", and you can't get more Filipino than using Spanish words to describe Chinese cuisine.
We also get egg, but it's usually salted, and usually just a slice or even a wedge depending on how stingy 7-11 is feeling.
No truer words has been spoken- the salted egg content really varies, and there isn't even a guarante you'll find salted egg in your siopao >:/
Why is like asking "Why pasties?" Eating with one hand when you don't have much time is a human tradition, double points for your container being eatable!
He's asking "why" something so big and calorie-packed, not why make a portable bread that stores savory meats.
The best example of this is jelly filled donuts from Japan
@@romxxii The folks who invented these were probably hard manual laborers who burn like 4000+ calories per day...... so that's probably why.
You still see migrant workers eating their lunches out of bloody wash basin sized bowls...
@@williamgordon5708 Yes, I know. I'm just clarifying that OP misunderstood the video's question of "Why".
Interestingly this is also why Molassesschriwwelboi (or Shoofly pie in English, there are other Deitsch names as well) is a pie. It was originally a cake sweetened with molasses (the brand of which was often shoofly, hence the name in English) commonly eaten by farmworkers in Pennsylvania, US.
It got turned into a pie around the time of the civil war in large part to aid eating while busy or getting to work. Just take a piece and go (why cake I don't know, they seem to like sweets, though to be honest it's a bit like pancakes. We've been having sweet cakes for breakfast for a long time).
The nice thing about piecrust though is that they didn't have to cook it all the way through and so you get wet-bottomed version appearing later, especially among the Amish communities. The cake essentially forms a custard on the bottom
"Why make a bao so big?"
This is not a question I've heard of, ever. But thanks for the history lesson LOL.
I always get these, because I only ever needed one for a meal and the different fillings make them less boring.
This is great. Vietnamese people have a very similar dish called banh bao and it’s a childhood favorite
6.21 "oaf method" 😂😂😂
You guys really are pets!!!
In Malaysia there is big bao’s extra larger cousin named “Francis Yip”… one bao is enough for two people.. some shops even named it “Dolly Parton’s Bao”
i used to go out with my po po and buy these at chinese bakeries this brings back so many memories
I want to make this dish but kneading the dough like Pusheen does just to spite you now.
As much as I have a high opinion of my great looks, I think Pusheen is the cutest.
Pusheen’s bao are trash.
@@mattsnyder4754 so mean 😭
@@PandemoniumMeltDown awww thanks! You're a cutie too tho.
Lol
It's amazing that 20 min of steaming cooks the meat and the dough so perfectly! I'm too nervous, I'd still pop a thermometer in there to make sure it's 165°F anyway
Man it's a terrible idea to watch this at 2.30 am... I'm so hungry now!! I'm definately trying this one xD
Good stuff. This was my childhood when my mom would go to the market.
Thank you so much for existing guys ♥️
I definitely love Big Bao!😋👍
I'm not talented enough to make these. I would buy a half dozen in local Chinatown and freeze. Great video
Never seen these in a cha siu bao wrapper, the style you used is all I find in the bakeries in Boston. But now you have me reaaaaally needing a video on how to make milk bread. Had a loaf once where they got the crust having the texture of a fresh croissant, it was fantastic.
The loaf you talked about is a kind of popular bread here, kinda a mix of brioche and croissant dough, I also love those. But man, they're such a pain to make.
@@ChineseCookingDemystified Pun intended?
So psyched for this video! 大包 are one of my favorite orders from Cantonese dim sum restaurants here in the States. Would you guys consider doing a video on 小笼包 in the future?
Eh eventually we'll do xiaolongbao, it's just hard to find the motivation because actually a lot of the recipes in English are pretty solid :) Woks of Life has a pretty definitive recipe: thewoksoflife.com/steamed-shanghai-soup-dumplings-xiaolongbao/ There's a couple slight tweaks we'd make to that personally, but they'd basically just be tweaks.
We'll probably cover 生煎包 first.
@@ChineseCookingDemystified I’ll definitely look into that, thanks for the recommendation! Can’t wait for your video either. Really enjoyed the video, can’t wait for your next one!
@@ChineseCookingDemystified I’ll definitely look into that, thanks for the recommendation! Can’t wait for your video either. Really enjoyed the video, can’t wait for your next one!
These are the most common version of Bao over here in Indonesia, in street food or chinese restaurants, the bao are more or less this size. I remember when smaller bao started to be sold here and thought the shop was holding out on us.
I usually eat one of these for lunch. Such a delight.
I like big bao and I cannot lie, you other eaters can't deny.....
I'm vietnamese. That's the normal size of a banh bao. Never thought of it as special 😂
Just when I thought I was done with my baozi fascination, i find new life for it!
There's a place here in Vancouver that pan fries the big bao after they steam them. It's really good. I think I'm going to need to go there for breakfast tomorrow.
I love baozi so much!!! Thank you 🤤😍
The flexing through food surprised me when I saw it on another vlog. (Not in response to size of the bao but the introduction of the expensive restaurant) So to celebrate an anniversary of this man’s many factories, he held a banquet. There was SO much food & displayed incredibly and beautifully. If you could’ve dreamed it and it was expensive- it was there. All laid out in elaborately decorated dishes with hand carved items from fruits and veggies. Oddly- there were so many cooked lobsters 🦞 laid out beautifully and most people there didn’t care for lobster. 🤔 So you serve like 50 and about 5 people actually like them. But it was to show wealth and prosperity at the celebration- flex 💪.
It was mind numbing.
Then when I saw one of the daughters get married in the family- just WoW 😲! Stages- costumes- performers- their life this far turned into a movie- their traditional wedding was mixed with a Western wedding. So there was I suppose outfit changes and oh boy the photos! There was such an elaborate area setup for what looked like a movie scene but it was for standing in to take selfies..?The food again- like the banquet but even more over the top! And it never stopped! It was amazing.
Damn, I miss grabbing one of those every morning on my way to university. Thinking of the street food makes me so emotional, especially Dabao and Malatang.
Hi, if you like cooking, feel free to check out my recipes ;-)
That's very big...you should take a bow.
i bought one of these a long, long time ago as a kid from a local chinese grocery and when i moved i could never find them again and people called me insane for saying that i ate a bao with basically an entire egg in it. i'm now really glad to know i didn't just make it up or like, dreamt about it or something.
What a gorgeous sponge! 🧽
Hi, if you like cooking, feel free to check out my recipes ;-)
When I was younger, I never really liked Dai Bao (or Da Bao) because of the boiled egg. I never really like the texture of cooked yolk. However, as I get older, I found it hearty, nutritious and tasty. Most important of all, it has the smallest carbs to protein ratio of all the bao! Unlike some other bao, the first bite will get you some good portion of meat. And the different ingredients make it hard for you to know what your first bite is going to be, is it the laap coeng?The egg? or the chicken?
years ago I used to get this and a sesame bun as a super cheap lunch in Boston’s Chinatown.
做得非常好
I would love to see u guys add a bit at the end where you eat the good stuff yummy
In small Filipino-Chinese restaurants they use a salted duck egg in place of a chicken egg.
3 big baos for 3 people? You underestimate how much I can eat. And how much I love baozi.
In the Philippines that size of bao is the most common. It's called siopao (pronounced shawpow) in Filipino... I don't know where the name comes from.
It's commonly eaten for lunch. One and something extra on the side usually. Two if you're really hungry.
The most common fillings are pork asado (braised pork with sauce) and bola bola (meatballs), and almost always with a half or whole salted duck egg.
Another difference is sometimes the pleated side is on the bottom to give the top a round shape.
Siopao comes from the Hokkien term for "hot buns".
Some stalls offer chocolate filled siopao, but those are rare.
They have bao this big in NYC. Looks great! 👍
I want one of those so badly. =(
that's childhood right there. although last time i had a good big bao was at 渣華樓 (great local dimsum place nera City Garden gone since around 2003 i think?). thanks for the nostalgia trip~
Yummy Dai Bao about RM 8 here in Malaysia. Yummy.
I'm a bit late on uploads so sorry if I'm noticing this late, but I really like the new format of providing a condensed version of the recipe at 3.11 and then going into detail afterwards
Nice. Id love to try this out for something like a picnic
That's one wild looking cleaver!!!
I like big bao and I cannot lie
As a Chinese person I love that
this looks so good i wanna cry
In the Philippines they call it Sio Pao or Siopao(Cantonese maybe?) But normally the filling sold in the Philippines is not very good as they cut it with corn starch, TVP, sugar, artificial flavorings etc to make it cheaper cost. Only way to do the good one is to make at home.
It's also called Siopao in the Philippines.
I thought they were invented because a emperor was meditating and was hungry, but since his workers(?) didn't want to spend like 6 hours cooking a big meal, they made a big bun filled with meat, vegetables and other nutrients needed. It was a big success and everyone liked it. That's the story I recall, idk if its true tho
In Singapore and Malaysia, we call this bao 葉子楣, for obvious reasons.
my criticism with this vid is we didn't get a shot of you guys at the end going to town on these baozi
Can the pork we put inside the dough well cooked? And btw thank you for the great recipe 👍
@2:52, is that oil put in a bottle of Beijing erguotou jiu? Thought you were adding baijiu to the mix for a moment there!
lol our squeeze bottle got a bit too dirty, and until I grab a new one the erguotou bottle is now our oil bottle
For anxious first-timers, is there any easy way to test if everything is cooked through after taking it off the steamer? I'm assuming that if you test by cutting into it, it's too late to put it back in the steamer.
a thermometer would probably work, if you have one - I doubt poking a small hole in the top would have much impact on the structural integrity
@@IAmTheUltimateRuler Yeah I was thinking the same thing. Just not sure about the internal temperature to look for... Since the filling is a mix of things.
i want that knife you used for the chicken. it's super pretty.
This dough recipe is awesome, i started to use it a lot lately..
I have a question according the sponge starter; you point out to a fermenting time of 3-5h+ depending on location..
For how long could i keep that starter going before using it? Up until moldy or would there be a technical difference in the structure/consistency of the dough after a while which would make it unable to process?
Thank you for your time!
Thanks for such a wonderful demonstration! Just wanted to ask for one point of clarification - in the written recipe it notes 2g of baking powder but in the video it references 1 tsp ( which is about 4g I think)? Can you let me know which is the correct amount? 🙏
Bao are my favorite type of hotpocket
Do you have a recipe for Konica/bean jelly? Or even a cold shirataki noodles?
I loved these things from my local ranch 99s growing up. Though I was saddened that the one nearest to my now does not have it =(
What if you don't have a pasta maker to smoothen the dough? Just a rolling pin?
Hi 1 question. If we want to knead the dough to develop gluten, why did we choose cake flour? Wouldn't it be easier to use AP flour?
I'd love to know where you bought your big, metal reinforced bamboo steamer from?!?! What are the dimensions? I've been looking on Amazon off and on for years and have yet to find one like yours. Thanks so much! ❤
How long do your bamboo steamers last? What can I do to make my steamer last longer? Whatever I do my steamer ends up falling apart or getting mildew on it and I have to replace it. I don't mind paying more for a steamer that will last more!
I like big baos and I can not lie
Ah. This is called banh bao in vietnamese. It's done with quail eggs, wood ear mushroom and usually pork only.
We have that too in Malaysia in food courts.
Can you do a shao Kao bbq recipe please?
I freaking love those pork buns!
Your oil is stored in a liquor bottle, or is that liquor you put in but called it oil?
Ah yes dai bao, the classic bao in malaysia
I used to eat big pao all my life in Malaysia. Now that I am older, I can only eat half a char siu pao or one siau long pao (miniature dragon pao).
Want a really big pao? .....Well at least only in Malaysia. Try Yip Chi Mei pao.. super big .... probably 3 times the size of big pao.
the Amy Yip bao. LOL.
What is the difference between a baozi made with this dough and one made with the dough of a regular baozi?
With the sponge and dough method, the bao itself would taste better with a better texture. But the difference would be subtle. If you want to be quicker, just use a regular baozi dough (no skipping the sugar though).
@@ChineseCookingDemystified Why no skipping the sugar?
Only asking
I love my big bao with boiled quail eggs and salted egg yolk
I have never, nor will I ever ask why a Bao is big.
We have Taipo here made of chicken and eggs or veg version.
Hey I've been watching your channel for a while and really love your content. My wife and I are starting our own garden channel and I wanted to ask for your advice on what video editing software you've found that works well for you?
Do you need a taller than average bamboo steamer for this? Im trying to figure out how tall the dai bao is and if I need to buy a taller steamer.
A regular steamer should work, we just our usual steamer. It doesn't rise that much, it's more about the width.
Excellent! I am always looking for new bao filling ideas.
What oil was that you added to the pork? I thought it was some sort of liquor at first!
i think it was sesame oil :) it's pretty common in meat fillings. Adds a lot of fragrance and a toasted flavor.
edit: i rewinded again to make sure. Regular cooking oil in a Erguotou bottle 😂
Surprised you went with a cake flour mix here and not making your own. I feel like cake flour products can vary depending on the manufacturer, would like to know if you have your own ratio that works. If I'm not mistaking, cake flour is just AP mixed with baking soda and maybe corn starch?
Thanks for sharing, I've struggled making good dai bao dough in the past, but looks like there are some techniques I can use from this video!
Cake flour has a lower protein. The one you talked about that got baking soda should be self-raising flour, they're different.
You used cake flour. What is the protein level of the cake flour you used please. I want to match it best I can.
9%