Hello everyone, this is Gao. Today we are going to make Baozi
First dissolve the yeast in warm water
You can put a little sugar, but you don't need to put baking powder.
Sugar can help you grow yeast quickly
The baking powder is a chemical leavening agent to help to rise the dough
If the fermentation goes with yeast, you don't need to use baking powder.
Knead into a slightly firm dough
the firmness is depended on personal habits.
Soft dough, it is easier to knead
But the slightly hard dough supports the Baozi structure better
And folds will not merge together during fermentation and final steaming.
After half an hour, knead the dough
The yeast started working already
you won't be able to knead a very smooth surface
But it doesn't matter, we will work on it later
I fermented for one and a half hour, my home temperature is 21 degrees Celsius.
You have to adjust the fermentation time according to your room temperature.
Now let's mix the fillings
Use any filling you like, meat or vegetables
But you should rarely see the combination of shrimp and mutton.
It has a very strong Umami taste, very delicious.
thaw the shrimp with warm water and then flavor them
Marinate it for a while
This is a leg of lamb
Add half of the shrimp after mashing
Continue to chop
you find that the lamb is finely chopped, but you still see shrimp pieces
green onions, ginger
salt
Add a little bit of five-spice powder and Sichuan peppercorn powder
These spices are for a after taste, but you can’t tell what spices are inside.
Add an egg white
Finally, a little bit of sesame oil
Stir it evenly
Mix really well till this stage
Then put the remaining shrimps
Continue to stir
shrimps and meat have to be completely blended together.
Because I used a lot of shrimps, if you don't stir enough
the filling will fall apart after steaming
check the dough after an hour and a half
Poke a hole in the dough with your finger
You see that it does not shrink nor rebound, it means that the dough is ready for next step
After the fermentation, the first step is to de-gas
I didn't use white sugar, if you use white sugar.
This yeast works on sugar first and produces more carbon dioxide.
This dough looks bigger after fermentation
Now, I am not kneading the dough, but pressing out the air
Let's divide the dough
The recipe I gave you is to make 24 small buns.
After you finish, the filling and the dough are just used up.
Of course, you can cut out them with a knife.
Split it out of 24 small pieces
Take a dough and knead it
the purpose of kneading it is to continue to remove the air inside
Secondly is to shape it into a round pastry.
So you can make a very round wrap
push the rolling pin all the way
So the excess gas is squeezed out.
You can hear the sound of this bubble bursting
Right now you are making the bottom of the Baozi, so don't roll it too thin
Then we turn to roll the side of the wrapper
Later, this is the place where we will create folds on Baozi.
Why do I talk about remove the air inside the dough all the time?
completely remove the air in the dough, so the second time when the Baozi is fermented
There will be small and uniformed bubbles in the dough
This is the structure of your dough part of the Baozi
When you wrap it, the thumb is inside, the index finger is outside, and it is evenly folded out.
You noticed that my thumb never loosened the first pleat.
If you do like this, the Baozi can be sealed very tightly
Second, it can form uniform sized pleats
Finally, close it
If you think there is a bit more dough on the top, you can pinch it off.
after the buns are wrapped, final proof for 1 hour.
Don't cover them.
let is form a hard shell,
When you steam, the pleats will not fuse together.
Start with cold water
After water is boiling, steam for 15 minutes.
After cooked, don't uncover the lid immediately.
Wait until the steam is gone and then open the cover.
After steaming, you see that the pleats are completely remained on the surface of the buns.
And it is fluffy
So, if it is fermented properly, and remove all air after that
Air dry to form slight hard shell
As long as you do these things, failure is a very difficult thing.
That is all for this episode, please give me a thumb up or subscribe the channel.
See you next time, and thank you all.