@triggtube: BBQ Pulled Pork Bao Buns The recipe for the Bao dough is in one of my previous videos. This video is more about the folding process, so I’ll give some more details here. Try your best to stack the creases on top of eachother ALL THE WAY around the bun. It will feel like they are stretching, slipping, and getting too thin, but those are all good things. The stretch is what gives the bun it’s curved lines, the slipping slowly progresses the creases around the top, and the dough should be thinner because you are layering it 10x as thick as the rest of the bun. But if you can’t keep all the creases lined up, just try again until you get a technique that works for you. Unlike dumplings or tortellini, these buns won’t explode and leak when they are cooking in the steamer. They just become open faced bao buns, which some people prefer anyway. After you shape the bao buns, spray them with water to prevent a skin forming, and let them rest for 20 minutes to proof a little more before steaming for 20 minutes. If you are going to freeze these for later, do so AFTER you’ve steamed the buns and let them drop to room temp slowly with the lid on. If you cool them too quickly, they will deflate and sag. If you try these, let me know what leftovers you put inside… the options are pretty endless. #bbq #pulledpork #baobuns #chinesefood #fusionfood

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Thursday 10 August 2023 01:50:01 GMT