Big Bak Bao 大肉包

Name: Big Bak Bao 大肉包
Yield: 15 servings
Cuisine: American
Ingredients: 375 g plain flour 普通面粉; 188 g water 水; 1.5 teaspoon Yeast 酵母; 20 g Sugar 糖; 1.5 teaspoon baking powder 泡打粉; 23 g cooking oil 油; 100 g mince pork 肉碎; 150 g slice pork 肉片; 0.25 teaspoon salt 盐; 2 teaspoon sugar 糖; 2 teaspoon Fish Sauce 鱼露; 1 tablespoon Soy sauce 酱青; 1 tablespoon oyster sauce 耗油; 1.5 tablespoon Chinese Wine 料酒; 2 tablespoon sesame oil 麻油; 2 tablespoon corn starch 玉蜀黍粉; 15 slices hard-boiled eggs 熟蛋; 1 tablespoon Sesame seeds 芝麻; 4 tablespoon water 水; 1 thumside grated ginger grated 姜蓉; 30 g Spring Onion 青葱; 150 g vegetable (Optional) 沙葛

Cheryll goh @cheryll

Singapore

Adopted Recipe from Oladybakes.

Cheryll goh @cheryll

Singapore

Adopted Recipe from Oladybakes.

Saved

Ingredients

15 servings

A. Bao Dough
375 gplain flour 普通面粉
188 gwater 水
1.5 teaspoonYeast 酵母
20 gSugar 糖
1.5 teaspoonbaking powder 泡打粉
23 gcooking oil 油
B. Pork Seasoning
100 gmince pork 肉碎
150 gslice pork 肉片
0.25 teaspoonsalt 盐
2 teaspoonsugar 糖
2 teaspoonFish Sauce 鱼露
1 tablespoonSoy sauce 酱青
1 tablespoonoyster sauce 耗油
1.5 tablespoonChinese Wine 料酒
2 tablespoonsesame oil 麻油
2 tablespooncorn starch 玉蜀黍粉
15 sliceshard-boiled eggs 熟蛋
1 tablespoonSesame seeds 芝麻
C. Ginger Spring onion water
4 tablespoonwater 水
1thumside grated ginger grated 姜蓉
30 gSpring Onion 青葱
D. Vegetables
150 gvegetable (Optional) 沙葛

Saved

Steps

1

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
2

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
3

Add in Section C to Step 1 加入蔬菜 (沙葛）。
4

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。
5

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。
6

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。