I'm so happy someone said this too. I love at the end with all the instagram comments, and over time seeing more and more of them be people saying he just bought those is awesome!
As a Chinese, I can rightfully say that your baos have been approved by the Chinese as being edible and potentially tasty. And I have to say your translation skills are really something. Overall good job 👍
Recipe Dough: 300 g flour 225 g water half tea spoon dry yeast 1/8 tsp salt 1 tsp sugar 1 tsp oil - mix - rest the dough for 1 hour room temp or 2-24 hr fridge Filling: chicken broth 100 g 1 tsp soy sauce maggi seasoning 1 tsp / fish sauce 1 tsp dark soy 1 tsp seasemi oil 1/4 tsp white pepper five spice powder 1/8 - star anise, cloves, cinnamon, sichuan pepper, fennel seeds 1/8 salt 1 tsp ginger 1,5 tsp flour minced meat - mix - chill it in fridge ---- Fill the buns Take pan, put some oil in it place the buns, add 1/4 cup water, cover it, put it on stove and set it to medium-low serve it with green onion and sesame seed
Maggi seasoning is an umami flavor bomb. It is very popular in Poland. It's a yeast extract. If Chinese version isn't much different than ours, I would say Worcestershire sauce is the best replacement.
The original video actually said "Oyster Sauce" not "Fish Sauce". Oyster sauce is like a thicker sweeter less salty soy sauce. Fish sauce on the other hand is completely different with a light salty flavor and a very strong fish smell that most people dislike.
Homemade stroganoff would be interesting to see. Blood pudding would be another one I'd like to see him tackle. Be perfect for Halloween now that I think of it.
There is a dish called "Sarmale" in Romania that I would love to see you make and rate. They are basically cabbage rolls with minced meat, rice, boilt in tomato sauce and meat. They taste great and you can add some sour cream at the end for extra taste !
Is the cabbage left to ferment and become sour? There's a Bulgarian counterpart, "сарми" (sarmi) and it usually uses the fermented cabbage in fillings. Yummy stuff.
i just wanted to thank you for inspiring me to cook my food and not getting ready to eat meals from the store. thats all, and congrats on growing so much as a channel and improving your skills!
I love magic ingredients' channel. Even if i don't understand what she's saying i can follow easily her recipes. My favourite is the fried dough stick thing
Wow and the filling looks cooked too, looks really good! I suggest a middle eastern recipe called waraa enab or stuffed grape leaves, try the Egyptian version it's my personal favourite
You should try Ethan Chlebowski’s focaccia recipe, it is ridiculously simple and taught me how to apply and work with high hydration doughs like what you did for this.
Knowing chinese adds so much to the video. Especially the oil part because she says to apply water to your hands, and it immediately cuts to Futurecanoe with oil. I don't think there's a big difference, but maybe oil makes it stick to your fingers more???
Hello! I only started to watch your channel a few months ago, but I love every video you post. The calm of your voice with the chaos of some the recipes makes me laugh!! And I have a request, could you please make empanadas?? Argentinian recipes if you could, it would make me very happy... Thank you in advance
I had these Korean steamed buns from a Chinese-run American doughnut shop in a train station in Toronto. Then I had two every day on the way to work. I've tried them from other places but they just aren't close to as good. I have no idea how they were made. After I moved, I made a special detour from my intended route to/from school when I lived on campus to travel an extra hour on buses and trains just to get the buns from that doughnut shop. Then the shop closed down. I haven't been able to find any that were anything like them since and I can't make them at home because I don't know what they used as ingredients. I feel like Skinner trying to find the combination of spices to make his POW camp rice dish.
Since you are making Chinese food, here’s a recipe recommendation: Chefitect Yang’s “cabbage in boiled water” recipe is brilliant. He also explained the food science behind the dish.
I made these today, but i used ground chicken instead of pork, they turned out really great, but yeah, a little flatter than what i hoped for, and maybe a bit smaller too, but they tasted really great, especially with sauce on the side.
For a recipe suggestion, I think you should try zucchini bread... and if you want a hard mode challenge: spanakopita (known as spinach pita). My Yia Yia's recipe for spanakopita is unrivaled. In my 42 years on earth, I've only found one Greek place that can even hold a torch to her recipe.
Do you mean the spinach pies? Been living on Crete for a little over a year now, and still haven't found one that I like. I generally like greek food otherwise though
Been following you for a while now and I must say I love your dry humor! I'm from Malaysia and I would love to see you make something from here. Fancy trying your hand at making roti canai? ;)
I just watched this again after having finished the more recent ones and it seems that this is the turning point! Before this video it was all self-detrimental humor and here we have a great video with superb execution. When he showed the first bao and said he is proud of himself I instinctively clapped and smiled weirdly though...
For the stretch and fold, you need to grab a BIG chunk of dough - at least 1/3, maybe more like half the dough at one time. You're grabbing a tiny piece and the dough at that stage just won't hold up to that. Be assertive, grab a big chunk, and fold it over. It will work fine. I also don't recommend oiling up at this stage. The oil will prevent the dough from sticking to itself anywhere you've touched it, making the kneading process more difficult. If you just go in assertively, the dough will stick at first but not as bad as you'd expect. Use quick motions to reduce sticking - this method gets cleaner the faster and more confident you are as you work. As the gluten stiffens up the dough it will start cleaning the dough off your hands, and by the time the dough is smooth you won't have any sticking to your hands at all. It's like magic.
Make Kabsa, fairly simple and it's filled with delicious mix of spices. You could probably find mixed kabsa spices at any arabic market in your area. Best of luck
Heyy FutureCanoe, just wanted to say I love the videos. I also was wondering what pans you use. I really like the design and think they'll look great in my kitchen
they eat bao pao in surinam too, which is a small country next to brazil, former dutch colony, I think there were immigrants from other places they'd forced themselves on, like indonesia
Try more Indian dishes like biryani and tandoori chicken or some South Indian dishes like idlis and dosas . It would be a whole new experience for you and I'm sure ur gonna love it. Peace out ✌️
your dough is just why i never make anything with yeast. I tried so many recipes and so many ways but its always just like THAT. can't knead the dough, cant even lift it up or doing portions because it will be sticky and even with tons of flour your whole kitchen is ruined
I really dig your videos for showing food that looks as garbage as what I make, but then you say it tastes good, so it gives me enough confidence to try my own cooking 💀💀😂😂
4:05 the substitute she said is oyster sauce not fish sauce Maggi seasoning is more like soy sauce+msg+interesting flavour You can add more spring onion, it is the best btw in my region, we dont eat bao with sauce usually at least not that much
FYI: "Chaozu" the character from DB is called after the chinese word for dumpling "餃子 - Jiǎozi" which has also the same kanji as the japanese word for dumplings "餃子 - Gyosa".
I found baos surprisingly simple to make, great video! Try making sesame balls, they're so good. The recipe isn't complicated but I found the water to dough ratio difficult to get right.
You know you've made it when you're accused of plagiarism or cheating. Nicely done!
I'm so happy someone said this too. I love at the end with all the instagram comments, and over time seeing more and more of them be people saying he just bought those is awesome!
I got accused of cheating once for my English essay exam because my essay was really well written, I guess chatgpt did a really good job
@@user-zl2ie7yn5u Lmao
XDXDXDXDDXZ@@user-zl2ie7yn5u
npc ahh comment
I love that your cooking skills are genuinely improving despite the chaotic and sometimes confounding vibe going on in this channel.
He knows the basics but cannot do more complex dishes
@@Mariobrownio1989bao buns are pretty tricky the first time. Aside from not leaving the bottom thicker, he did pretty well.
I actually think that he can cook pretty good... he just follows recipes and sometimes changes the ingredients for what he has at home
I remember him saying that he works in some kitchen for his dayjob, he definitely has spent some significant time making food
The truth to be told here , he is actually a professional cook and this is just his side quest.
The fact they got progressively bigger makes me laugh so hard- it's so relatable and the main reason I keep coming back to this channel.
As a Chinese, I can rightfully say that your baos have been approved by the Chinese as being edible and potentially tasty. And I have to say your translation skills are really something. Overall good job 👍
Bro is not chinese he wasnt even translating
@@Johnjones-n2i bro can't understand sarcasm
@@bajiehebaicaithe fact that the dude doesn't have a literal northern chinese accent
@@Johnjones-n2i he literally is Chinese though, did you not hear how he said 包子?
Isn’t he Chinese?
Recipe
Dough:
300 g flour
225 g water
half tea spoon dry yeast
1/8 tsp salt
1 tsp sugar
1 tsp oil
- mix
- rest the dough for 1 hour room temp or 2-24 hr fridge
Filling:
chicken broth 100 g
1 tsp soy sauce
maggi seasoning 1 tsp / fish sauce
1 tsp dark soy
1 tsp seasemi oil
1/4 tsp white pepper
five spice powder 1/8 - star anise, cloves, cinnamon, sichuan pepper, fennel seeds
1/8 salt
1 tsp ginger
1,5 tsp flour
minced meat
- mix
- chill it in fridge
----
Fill the buns
Take pan, put some oil in it place the buns, add 1/4 cup water, cover it, put it on stove and set it to medium-low
serve it with green onion and sesame seed
you missed scallions in filling
Its oyster sauce not fish
you’re a hero
This is the only episode where it actually looks like it could be served at a restaurant
Carefull. No one is subbed for real recopies here. He is getting dangerously close to being a real cook.
pretty sure taste is, but not looks, except in another timeline in post apo
@@MrGame-mo3cpyou mean most people who try cooking an unfamiliar dish the first time?
his beef wellington looked pretty good
@@rauden340I was about to say this
His simple (but expensive) wagyu don looks decent too
i would honestly love a dumpling series from you, differently folded shapes and cooking methods. esp since the bao looks... not radioactive or raw 🥸
Can't describe how happy I was when you took the lid off the pan to reveal those beautiful bundles of taste, 11/10
I’m a simple man, I see a FutureCanoe upload, I click. 10/10 as usual.
Congratulations on your success. Best food channel on UA-cam. Love you bro
This. This is the feeling.
You r not real
@@человекспрятанный Thank you for the information. I've suspected it, but now it's confirmed
He never fails to spread us open and fill us up to the brim with his amazing skills 🙏 he should make joshuas easiest authentic biryani next
Ayo 📷
This a group-chat member now?
UA-cam asked me how I felt about this comment...
Maggi seasoning is an umami flavor bomb. It is very popular in Poland. It's a yeast extract. If Chinese version isn't much different than ours, I would say Worcestershire sauce is the best replacement.
FR! Idk how to substitute maggi tbh. Maggi taste like maggi😭
thank you sauce boss pl
MSG but water
Aaah now I need to go buy myself some maggi, I’ve run out
I think it tastes like cheap soy sauce mixed with vegetable broth
Canoe's channel is the only channel I see that actually has no haters.
Cause they're his own fans
The original video actually said "Oyster Sauce" not "Fish Sauce". Oyster sauce is like a thicker sweeter less salty soy sauce. Fish sauce on the other hand is completely different with a light salty flavor and a very strong fish smell that most people dislike.
10:18. There is a upside down heart on the crispy bottom. Nice job team 🎉
This channel is becoming a decent cooking channel and I LOVE IT!
Homemade stroganoff would be interesting to see. Blood pudding would be another one I'd like to see him tackle. Be perfect for Halloween now that I think of it.
There is a dish called "Sarmale" in Romania that I would love to see you make and rate. They are basically cabbage rolls with minced meat, rice, boilt in tomato sauce and meat. They taste great and you can add some sour cream at the end for extra taste !
They also taste better the longer they sit
I’ve actually had these before from a Romanian food stall at a small festival in the US and they were some of the best foods I’ve tried
Interesting, we have these too, but we call them sarme. It's usually eaten on new years in my family.
Is the cabbage left to ferment and become sour?
There's a Bulgarian counterpart, "сарми" (sarmi) and it usually uses the fermented cabbage in fillings. Yummy stuff.
@@lysenthe yes, the cabbage is fermented! Theres also a version that uses vine leaves - i like the flavor but the texture is a bit chewy
i’ve been silently hoping you’d follow a xiaogaojie recipe for ages and i’m so glad it finally happened
1:33 `My hand is incapable of making anything wet'
the bieber chuckle on 0:59 was earned though
i just wanted to thank you for inspiring me to cook my food and not getting ready to eat meals from the store. thats all, and congrats on growing so much as a channel and improving your skills!
I love you bro
I love him more get lost
@@SimonSenaviev no i definitely love him more🤨(in the straightest way possible)
@@abdrhmn2045 I love him way more (in the least straight way possible)
No l LOVE HIM MORE, wait lm straight and lm a girl...
Nvm lm gay now😊
😂😂 what is happening here
“It’s pretty simple, it just takes a lot of work.” 😂
I love magic ingredients' channel. Even if i don't understand what she's saying i can follow easily her recipes. My favourite is the fried dough stick thing
When I saw the pic on insta I was so surprised on how good it looked this time around. Good stuff
I'd like to see you make eggs Benedict. Simple ingredients, easy to make but difficult to master.
Wow and the filling looks cooked too, looks really good!
I suggest a middle eastern recipe called waraa enab or stuffed grape leaves, try the Egyptian version it's my personal favourite
Watching you motivates me to cook everytime 😆🙏🏻 commenting this while waiting for the dough to rest here
It’s 2 a.m. perfect time to make Pan fried buns
You should try Ethan Chlebowski’s focaccia recipe, it is ridiculously simple and taught me how to apply and work with high hydration doughs like what you did for this.
someone basically said this already but seeing im improve from like half a year ago to today really amuses me. keep up the good work :)
Best youtube channel i stumble across this year
Knowing chinese adds so much to the video. Especially the oil part because she says to apply water to your hands, and it immediately cuts to Futurecanoe with oil. I don't think there's a big difference, but maybe oil makes it stick to your fingers more???
Hello! I only started to watch your channel a few months ago, but I love every video you post. The calm of your voice with the chaos of some the recipes makes me laugh!! And I have a request, could you please make empanadas?? Argentinian recipes if you could, it would make me very happy... Thank you in advance
seeing this succulent boy blow up after seeing his tiktoks at 3am every now and then is so satisfying
I had these Korean steamed buns from a Chinese-run American doughnut shop in a train station in Toronto. Then I had two every day on the way to work. I've tried them from other places but they just aren't close to as good. I have no idea how they were made.
After I moved, I made a special detour from my intended route to/from school when I lived on campus to travel an extra hour on buses and trains just to get the buns from that doughnut shop.
Then the shop closed down. I haven't been able to find any that were anything like them since and I can't make them at home because I don't know what they used as ingredients.
I feel like Skinner trying to find the combination of spices to make his POW camp rice dish.
This is the most relatable cooking channel I’ve come across.
"Just like me, you can stuff as much meat in as possible and its going to take it like a champ"
ok buddy
I was soooo happy when you checked on the dumplings and they were fine! I though that they might of burnt, for a second.
Well done, mate!
You should totally film the reaction, your channel is unique and even if its a reaction channel I would love ❤️ to watch it.
That's the first thing you have made that I would honestly try tasting it. They looked pretty dang tasty.
Do a Brazilian Feijoada please!!! Do one for the Brazilians!
3:11 the mixing sound effect gets me every time LMAOO
Since you are making Chinese food, here’s a recipe recommendation: Chefitect Yang’s “cabbage in boiled water” recipe is brilliant. He also explained the food science behind the dish.
I was watching this channel from the beginning and now am happy to see him improve
You should try Lángos which is a Hungarian type of fried bread. I would greatly appreciate it ♥♥♥
I made these today, but i used ground chicken instead of pork, they turned out really great, but yeah, a little flatter than what i hoped for, and maybe a bit smaller too, but they tasted really great, especially with sauce on the side.
For a recipe suggestion, I think you should try zucchini bread... and if you want a hard mode challenge: spanakopita (known as spinach pita). My Yia Yia's recipe for spanakopita is unrivaled. In my 42 years on earth, I've only found one Greek place that can even hold a torch to her recipe.
Do you mean the spinach pies? Been living on Crete for a little over a year now, and still haven't found one that I like. I generally like greek food otherwise though
@@TheAratine Yah... spinach, feta cheese and phyllo dough.
@@livefreeprintguns Aah ok. All the ones I've tried was spinach only, no cheese. 😂
As an Asian foodtuber, I appreciate you also incorporating other Asian foodtubers and the like. 👍
Been following you for a while now and I must say I love your dry humor! I'm from Malaysia and I would love to see you make something from here. Fancy trying your hand at making roti canai? ;)
I just watched this again after having finished the more recent ones and it seems that this is the turning point! Before this video it was all self-detrimental humor and here we have a great video with superb execution. When he showed the first bao and said he is proud of himself I instinctively clapped and smiled weirdly though...
I’m legit going to make this and 100% gonna follow your recipe, cheers mate
You know, when I'm randomly scrolling and you suddenly appear, without hesitation, I click right away. It’s always like that. 😂
Since you’re doing Chinese dishes, you should try danbing (or egg pancakes), they’re a classic breakfast in Taiwan
For the stretch and fold, you need to grab a BIG chunk of dough - at least 1/3, maybe more like half the dough at one time. You're grabbing a tiny piece and the dough at that stage just won't hold up to that. Be assertive, grab a big chunk, and fold it over. It will work fine.
I also don't recommend oiling up at this stage. The oil will prevent the dough from sticking to itself anywhere you've touched it, making the kneading process more difficult. If you just go in assertively, the dough will stick at first but not as bad as you'd expect. Use quick motions to reduce sticking - this method gets cleaner the faster and more confident you are as you work.
As the gluten stiffens up the dough it will start cleaning the dough off your hands, and by the time the dough is smooth you won't have any sticking to your hands at all. It's like magic.
Maggi seasoning is quite yummy and the scent is pleasant. Fish sauce tho... stank but delicious
2:52 when she said water and you use olive oil. I died
This might be a lot of effort, and I mean a LOT but it would be fun seeing your attempt at Alvin Zhou's 150-chocolate cake.
i hope him and his "roommate" boyfriend are very happy together
I wanna see some Vietnamese food. Banh xeo, bo kho, fried spring rolls.
I think this confirms that FutureCanoe is Chinese!! Love to see a fellow Chinese content creator :)
You should do some brazilian Feijoada, it's easy!
Radioactive feijoada, I can only imagine is going to be dry and salty as hell.
Make Kabsa, fairly simple and it's filled with delicious mix of spices. You could probably find mixed kabsa spices at any arabic market in your area. Best of luck
Biryani Recipe Please.....
Here's a rarely known but great and easy Caribbean (Trinidad) street food to try. Pholourie.
Heyy FutureCanoe, just wanted to say I love the videos. I also was wondering what pans you use. I really like the design and think they'll look great in my kitchen
I believe it’s called caraway
@@yutongwanyan6480 thanks!
Out of all the foreign languages, this is the one he translated the best. So I figure his mom or sister or friend speaks it
I’d love to see some “best of” Halloween recipes
Tip for getting dough to not stick to your hand as bad. Take a bit of fresh garlic and get it's oil all over your hand.
I am defo gonna try this recipe
So happy you made one of the Magic Ingredients recipes.
im surprised, it looks quite edible today.
good job
they eat bao pao in surinam too, which is a small country next to brazil, former dutch colony, I think there were immigrants from other places they'd forced themselves on, like indonesia
Try more Indian dishes like biryani and tandoori chicken or some South Indian dishes like idlis and dosas . It would be a whole new experience for you and I'm sure ur gonna love it.
Peace out ✌️
This is so fire! Thank you for sharing the baozi folding technique too!
he provided the full time lapse because he knew we wouldn't believe him and he was right. i wouldnt have. looks fucking great dude
I would love to see your take on brazilian fried food such as coxinha. I don't see many foreigners making coxinha and we need to change that fr
I just have to say, YOU'VE CURED MY ETERNAL SADNESS. I hadn't had a proper laugh since last year. Your videos make my day :))
I wonder if you would ever try making opera cake?
My new favorite UA-camr keep making videos please
your dough is just why i never make anything with yeast. I tried so many recipes and so many ways but its always just like THAT. can't knead the dough, cant even lift it up or doing portions because it will be sticky and even with tons of flour your whole kitchen is ruined
You should make kalakukko it's a traditional Finnish fish pastry and sometimes translated to fishcock, and we all know how much you like... fish.
I am also a fan of Asian buns.
I really dig your videos for showing food that looks as garbage as what I make, but then you say it tastes good, so it gives me enough confidence to try my own cooking 💀💀😂😂
I like japanese buns in a pair
I pretty much only watch cooking or comedy videos and nothing I have watched in actual years and made me audibly laugh as much as this video
Okay but... Doesn't he actually know chinese? I've heard his pronunciations in some of the other videos and they're too accurate to not know chinese
We’ve never seen his face, could be Asian…who knows
The love for Jojo’s runs deep I see, with Giorno’s theme and Star Platinum’s oraoraoraora
I would love to see you attempt to make liang pi - 凉皮. It's amazingly delicious, but to make it correctly can be really complicated.
why i was rewatching old videos of yours when i could've been watching this
How did I become addicted to this channel so randomly? 😂
4:05 the substitute she said is oyster sauce not fish sauce
Maggi seasoning is more like soy sauce+msg+interesting flavour
You can add more spring onion, it is the best
btw in my region, we dont eat bao with sauce usually at least not that much
at 5:51 I would've died laughing if it had fallen 2 feet into your pile of powder
adam ragusea's mini paella is a good recipe!
This is just a reminder to hit the like button to show your love to FutureCanoe.
FYI:
"Chaozu" the character from DB is called after the chinese word for dumpling "餃子 - Jiǎozi" which has also the same kanji as the japanese word for dumplings "餃子 - Gyosa".
Would love to see your attempt at a Thai Green Radioactive Curry Chicken
Maggies sauce is basically Woeschestershire sauce, which is fermented sardines so.... Same same but different, guess?
I found baos surprisingly simple to make, great video! Try making sesame balls, they're so good. The recipe isn't complicated but I found the water to dough ratio difficult to get right.