Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, big bak bao 大肉包. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Big Bak Bao 大肉包 is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Big Bak Bao 大肉包 is something that I’ve loved my entire life.

So tasty yet so fuss-free to make. 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. I love Roland's pork belly buns or Kong Bak Bao.

To begin with this recipe, we have to first prepare a few ingredients. You can have big bak bao 大肉包 using 26 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Big Bak Bao 大肉包:

1. Prepare A. Bao Dough
2. Prepare 375 g plain flour 普通面粉
3. Take 188 g water 水
4. Take 1.5 teaspoon Yeast 酵母
5. Make ready 20 g Sugar 糖
6. Prepare 1.5 teaspoon baking powder 泡打粉
7. Get 23 g cooking oil 油
8. Take B. Pork Seasoning
9. Get 100 g mince pork 肉碎
10. Get 150 g slice pork 肉片
11. Prepare 0.25 teaspoon salt 盐
12. Take 2 teaspoon sugar 糖
13. Prepare 2 teaspoon Fish Sauce 鱼露
14. Get 1 tablespoon Soy sauce 酱青
15. Get 1 tablespoon oyster sauce 耗油
16. Get 1.5 tablespoon Chinese Wine 料酒
17. Prepare 2 tablespoon sesame oil 麻油
18. Make ready 2 tablespoon corn starch 玉蜀黍粉
19. Take 15 slices hard-boiled eggs 熟蛋
20. Take 1 tablespoon Sesame seeds 芝麻
21. Make ready C. Ginger Spring onion water
22. Get 4 tablespoon water 水
23. Get 1 thumside grated ginger grated 姜蓉
24. Take 30 g Spring Onion 青葱
25. Make ready D. Vegetables
26. Take 150 g vegetable (Optional) 沙葛

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. CHINESE STREAM BUN (Kong Bak Bao) recipe. Learn how to make soft fluffy Chinese Streamed Buns. All the tips u need to know in my step by step video. 烹制扣肉包 Making Kong Bak Bao.

Steps to make Big Bak Bao 大肉包:

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。

PagesPublic FigureChef阿文美食与保健 Ah Boon's Cuisine & HealthVideos烹制扣肉包 Making Kong Bak Bao. Braised Pork Buns (Kung Bak Pao) was my late father's favourite dish, and he used to bring us to Beng Hiang Restaurant for his It was (and still is) one of the most famous restaurants in those days which serves authentic Hokkien Cuisine, and its specialty dish, Kung Bak. Char Siew Bao/Char Siu Bao (叉烧包):-is Chinese roast pork steamed buns or Chinese barbequed pork buns. Another Extra Large Chinese Steamed Buns- Dabao or Pork Bun (大包/生肉包） - Guai Shu Shu. INTRODUCTION This time, I have purposely prepared my minced meat steamed buns extra big.

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