[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 94 KB, 1140x758, Bao.jpg [View same] [iqdb] [saucenao] [google]
10969344 No.10969344 [Reply] [Original]

How do I make delicate and light Baozi like I get at the asian market?
My best attempts at home still have a slight chewiness to them.

>> No.10969355

Don't overwork the dough, use powdered milk, less hydration means fluffier results

>> No.10969362

>>10969344
Why are you shopping at Asian markets?

>> No.10969363

Shouldnt they come out doughy?

>> No.10969370

>>10969362
Because he likes asian food most likely.

>> No.10969373

>>10969362
Where else would I shop in asia?

>> No.10969436

>>10969344
I have heard one thing you need is 臭粉, ammonium bicarbonate, which I think people tend to replace with baking powder in English recipes. I've never actually tried using it myself though.

>> No.10969460

>>10969344
>chinese supermarket near me makes the most amazing bao of my life
>uses smoked pork and north carolina style bbq sauce
>one day, bite into something crunchy in my bun
>it's black and unidentifiable, oh no
>get sick and never go back to that place again
>they recently changed ownership, go in and they have a 99 health score
>order some bao, the kitchen and counter and everything look exactly the same as before
>bite into my tasty delicious bai
>non smoked pork and chinese style bbq sauce

nnnnnnnnoooooooooooooooooooo

>> No.10970429

>>10969344
using rice flour or wheat flour?
Wheat flour has gluten which makes the dough chewier.

>> No.10970438

>>10970429
Baozi are always made with wheat flour, but the kind of flour matters. Lower gluten content should be better.

>> No.10971112

>>10969460
What do you think that black thing was? It honestly scared me, reading about it. Was it a charred pepper, per chance?

>> No.10971124

>>10969344
>How do I make delicate and light Baozi like I get at the asian market?

let them steam longer

>> No.10971136

>>10969362
>go to non-asian market for some spices and shits
>always a ridiculous mark up on everything I want or always the same mcormik siracha chili
vs
>go to asian market
>hot stuff for spices is actually friggin the spice I want it at
>1/3rd the price compared to whatever is in the stores I normally go to

>> No.10971626

>>10971112
maybe some gristle from the pork

>> No.10971635

>>10970438
I could have googled that, but I preferred to make you tell me. And you did.
Use cake flour, it has lower protein content.

>> No.10971721

>>10969460
It’s 99% pork bone

>> No.10972054

>>10969344
The best ones aren't going to be from some market, those would usually be frozen. The best ones will be fresh from a restaurant usually in some China Town like in NYC or LA. Dim sum joints on a Saturday or Sunday morning where they've got push carts filled with things and you point to order and they mark a bingo looking card for billing later.

>> No.10972724

>>10969436
Researching a bit more, ammonium bicarbonate decomposes at 60˚C, sodium bicarbonate at 80˚C, and steamed dough cooks to around 75˚C internal temperature, so it makes sense that that would make a big difference in getting a full rise all the way to the middle. Apparently it fucking reeks while cooking though.

>> No.10973365

>>10969362
Asian markets are kino. Plus they're the only place that sells head on shrimp and live crab anywhere near me

>> No.10973429

>>10969460
the dead rat adds flavor

>> No.10973754

>>10973365
head on shrimp is godly, just wish it wasn't such a mess to eat