46 Exotic Big Bak Bao 大肉包 perfect & tasty!

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Kong Bak Pau (aka 扣肉包) would be the closest version of a burger in Chinese cuisine, a thick slice of braised pork belly. With soft and tender pork belly folded into steaming hot lotus leaf bun, be sure to savour all the flavours in this Kong Bak Pau ［扣肉包］! Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe

You need to prepare A. Bao Dough.
You need plain flour 普通面粉.
You need water 水.
You need to prepare Yeast 酵母.
Use Sugar 糖.
You need to prepare baking powder 泡打粉.
Use cooking oil 油.
You need to prepare B. Pork Seasoning.
You need mince pork 肉碎.
Provide slice pork 肉片.
You need salt 盐.
Prepare sugar 糖.
Provide Fish Sauce 鱼露.
You need Soy sauce 酱青.
You need to prepare oyster sauce 耗油.
Prepare Chinese Wine 料酒.
Prepare sesame oil 麻油.
Prepare corn starch 玉蜀黍粉.
You need to prepare hard-boiled eggs 熟蛋.
Use Sesame seeds 芝麻.
Provide C. Ginger Spring onion water.
Use water 水.
Prepare thumside grated ginger grated 姜蓉.
You need to prepare Spring Onion 青葱.
Prepare D. Vegetables.
Provide vegetable (Optional) 沙葛.

Short Tips:

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

INTRODUCTION This time, I have purposely prepared my minced meat steamed buns extra big. This version of pao is more common in Malaysia and Singapore, the rich and juicy filling usually comprises of pork, chicken, jicama and hard-boiled egg. Baozi (Chinese: 包子), or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations. 烹制扣肉包 Making Kong Bak Bao. PagesPublic figureChef阿文美食与保健 Ah Boon's Cuisine & HealthVideos烹制扣肉包 Making Kong Bak Bao.

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