If you are ready to try something different and absolutely delicious
this is what you gotta make and they're called Bao buns. Pairing them up with
crispy pork belly just takes it to another level and I'm excited to show
you this recipe so let's do it.
Remember exact amount and ingredients always in the description down below.
I started off with 300 grams of all-purpose flour,
20 grams of powdered milk, 4 grams of baking powder, 5 grams of instant dry yeast,
35 grams of white granulated sugar and mix it well. The only way to get accuracy is
by using grams. To use table spoons and cups just does not come out right. So to
ensure everyone will get the exact recipe that's why I'm using grams. Once
everything has been combined throw in 35 grams of vegetable oil and finish it off
with 200 grams of lukewarm water. From there I like to use my mixing paddle
once everything has been combined I change it to my dough hook and let a
knead for an additional four minutes.
When it's done you can see that I'm left with
a nice soft dough. It is not elastic yet as it needs to rise. So just shape it
into a ball, throw it in a bowl with some vegetable oil, cover with Clinch paper
and let it rise for an hour. Once the dough has doubled its size it's a sign
that it's ready. At this time this dough should feel extremely soft and because
there's so much fat in it there's no need for additional flour it should be
very easy to open it up. One of the biggest mistake I made making this dough
before was that I made it too thin so when you're stretching your dough leave
it at least half an inch, and if smaller than that will be way too thin. Using a
round cutter just cut them into shapes then you want to fold them right into
itself giving them that classic bao bun look. To make sure they maintain their
shape lightly roll a rolling pin on top of them. Once you're done this is what
this should look like.
To make sure they won't stick I'm adding
a little bit of vegetable oil. Now there's left to do is add them to your
steamer and let them rise for an hour. The great thing about these bow buns is
that you can use any type of protein with them, and today I want to make it
nice and crispy with a pork belly. I think the texture of a bao bun and
crispy pork belly are just made for each other. When choosing a pork belly try to
look for one that has the most amount of meat, since it's the belly it will
automatically have a lot of fat. So when you find one that has a lot of meat
don't even think twice. Now for the preparation I'm gonna maximize flavor
and crispiness. Just like a big porchetta I started by opening at once and then
opening it up one more time. This creates a lot more surface area so that I can
season it well. To ensure my seasoning will penetrate as much as possible I
made some very light cuts, then I added some garlic paste, salt, freshly ground
black pepper and finish it off with Guga's rub.
Now all there's left to do is to stretch it and roll it into itself. To ensure that
it will not be undone during the cooking process I decided to tie it up with some
butchers twine. Once I was done my beautiful miniature porchettas were ready.
I also made an extremely simple sauce. Remember exact amount and ingredients
always in the description down below. This sauce only has four ingredients;
hoisin sauce, honey, sesame oil and a pinch of cayenne let it come to a boil
mix it well and your sauce is done.
I've also made a very simple pickled carrots
and daikon. Once they were all chopped up in a separate container I added a half a
cup of vinegar with a half a cup of water, two tablespoons of sugar and
finish it off with one teaspoon of salt. Mix it well and our pickling solution is
ready. Throw everything into a container, add your liquid and your pickling daikon
and carrots are done and they are absolutely delicious. The great thing
about them is that they'll last quite a while on your refrigerator.
But now that I have my beautiful mini porchettas ready I'm gonna be cooking
them at 450 degrees Fahrenheit in indirect heat. And for the Bao buns all
you're doing is putting them on a steamer for 10 minutes and they'll be
ready to go. But now that we have everything ready it is time to cook them
so let's do it!
Alright are you ready to try it? We have a lot of things going on. Before we can
try our bao buns we're going to go ahead and give it a try to our beautiful pork
belly, which they look fantastic. Are you excited? You ready to go? I heard
it was crunchy. Uff look at that. Uuuuu
Alright let's go, let's go. Go for it buddy. Cheers buddy! Cheers! Cheers everybody!
Oh is crunchy! Oh it's extra crunchy.
That's good
Is that crunchy that is nice and soft not that hard crunch that is gonna break
your teeth. See how it's nice and soft crunchy it's
not that hard crunch that's what you're looking for everybody. Mmm oh man that is good.
That is good. You want the... Are you ready for some green stuff? Ah no. And
some of these and some of your favorite.
I'm kidding I didn't really hate on them.
Alright very good let's go ahead and make a bao bun get me
on the camera Angel and let's make a nice beautiful bun. Go go get the other...Uh
They can't see that you gotta show it to them with another camera.
All right let's make these beautiful bao buns, oh
they turn out fantastic look at that.
Nice and large the way I like it. We got a little sauce here, a little bit of this, oh boy
There you go Angel.
A little bit of this for you.
We got our pork belly. double pork belly my friend. whoo
Maybe a little bit of greens just a little bit. No. Not at all? We are really good right there.
Alright this one is for you.
I'm gonna open this one in here for you guys so that you can see the texture.
The texture of these Bao buns are fantastic, nd they're a little bit
kind of sweet. Show them, show them how airy it is
Oh wow
Comes right back he, he. Sorry hold on.
It is incredible everybody. Okay now let me make my sandwich
a little bit of the sauce I'm not gonna go crazy like Angel double, double meat.
Nice beautiful crunches and then Angel
I know you're not a fan but I am. A little bit of salad, little bit of lettuce, a
little bit of pickled carrots with daikon, just a little bit and some green
chives. And there you have a beautiful bao bun sandwich
Alright my friend there is absolutely no veggies for you I
enjoy the veggies you want to change your mind hold on. No. Im good. you're good?
I'm good. Let's give it a try Cheers! Cheers!
That is incredible everybody the combination of the steamed bun together.
I want to try by itself. Go for it. That little crunch pork belly the sauce is
amazing when you combine everything together is just a real real treat
Mm-hmm. bread is incredible right? By itself.
Bread is a little bit sweet everybody very airy the fluffy oh man
One more bite. Oh yeah that's good man. That is fantastic.
Oh my god mmm. You just can't not like this. And that sauce is crazy good.
There's no way that anybody would not like this. Oh if you like bread and pork
you don't like this then you're just like a hater.
Angel it's even better with a little bit of vegetables
Let's put a piece of lettuce in there Angel.
Tell me if it's better. No Angel.
Come on Angel.
It is not hard to do is it time-consuming?
Yes it's a little bit time-consuming but it's worth it for
doing something for your family give it a try the steamed buns are fantastic
just follow the recipe. When you are cooking the pork belly it is important
that you use, you know the radiant heat not direct heat the radiant heat just
comes right on top my grill goes from the side all the way to the top of the
actual pork belly. Cook it at 450 degrees Fahrenheit all the way up to 500 max it
It did take about 3 hours 3 and a half hours to cook this pork belly nice and
slow and hot but is it worth it?
Oh it's good man!
It is fantastic we're gonna go ahead and enjoy our steamed buns. I hope you guys
enjoyed this video if you do enjoyed this video make sure you give it a
thumbs up. If you're not a subscriber be sure to subscribe for future videos.
Remember if you are interested in anything I use, everything is
always on the description down below. Thank you so much for watching and we'll
see you guys on the next one. Take care everybody. Comment below everybody
let him know he gotta eat some vegetables. Yeah bro it's good for you it
makes you stronger it makes your muscles grow. It has a lot of protein, oh actually it doesn't.
Good one bro. No protein. The proteins on this side. Eat the meat everybody. This is gains.
This is gains. And this is what? Loss? Yeah
That's exactly what it is. It's loss.
This is gains that loss.
I'm going for more. Oh this is good.
Success. Oh it's so good!
Oh it's gone. Oh it's gone?
See you on the next one guys.