Big Bak Bao 大肉包. So tasty yet so fuss-free to make. Kong Bak Pau (aka 扣肉包) would be the closest version of a burger in Chinese cuisine, a thick slice of braised pork belly. Tai Pao/Da Bao (大包) means "big pao".

Big Bak Bao 大肉包 As I don't like to eat so much fats, Roland included muscle meat so that I can enjoy the meat with his self. Made Kong Bak Bao (扣肉包 - braised pork belly bun) using pork belly, shallot, spring onion, cinnamon stick and star anise. If you like our videos, remember to.

Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to prepare a distinctive dish, big bak bao 大肉包. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

So tasty yet so fuss-free to make. Kong Bak Pau (aka 扣肉包) would be the closest version of a burger in Chinese cuisine, a thick slice of braised pork belly. Tai Pao/Da Bao (大包) means "big pao".

Big Bak Bao 大肉包 is one of the most popular of recent trending foods in the world. It is easy, it's quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Big Bak Bao 大肉包 is something which I've loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have big bak bao 大肉包 using 26 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Big Bak Bao 大肉包:

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

With soft and tender pork belly folded into steaming hot lotus leaf bun, be sure to savour all the flavours in this Kong Bak Pau ［扣肉包］! Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe Char Siew Bao/Char Siu Bao (叉烧包):-is Chinese roast pork steamed buns or Chinese barbequed pork buns. Another Extra Large Chinese Steamed Buns- Dabao or Pork Bun (大包/生肉包） - Guai Shu Shu.

Instructions to make Big Bak Bao 大肉包:

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.
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.
Add in Section C to Step 1 加入蔬菜 (沙葛）。.
To prepare the Bao Dough. Mix all the ingredient under Section A. Let it proof for 1 hr. When it is double in size, knead again to degas the dough. Divide the dough to 15 portions. weigh each 40g. and let it rest for 10min。将面粉材料一起混合，揉面至3光即可。不要过度揉面。让面团醒发1个小时。然后再揉一揉把空气排出。把面团分割成15份。一份为40克+/-。将一半的小面团放入冰厨让它发面速度减慢。.
Use roller pin to flatten the dough, the side is thin, leave the center portion a bit thicker. 用面棍把小面团压平，中间部分要厚一点。.
Weigh the meat at 35g. wrap nicely and let it proof for 15-20min, and steam for 20 mins. Do not open the wok after 20min, let it cool down for 5 mins before open the cover. 量肉馅为35克，加上鸡蛋，包好。让它发多10分钟左右，蒸20分钟即可。不要及时打开锅盖，等5分钟后才开。.

INTRODUCTION This time, I have purposely prepared my minced meat steamed buns extra big. 烹制扣肉包 Making Kong Bak Bao. PagesPublic FigureChef阿文美食与保健 Ah Boon's Cuisine & HealthVideos烹制扣肉包 Making Kong Bak Bao. Baozi (Chinese: 包子), or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations. While it looks similar to our local version of Kong Bak Bao (扣肉包), the Gua Bao (刈包) is a timeless steamed bun snack that has its origins in Taiwanese folk character and culture.

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