Supreme Big Bao 大包
I have been thinking of making this big bao for many moons. Finally I decided today is the day. Tonight is the night! Our dinner will be “Da Bao” One supreme big bao each!
As a youngster I love big Bao as there is a lot more to eat! Greedy youngster could wallop two big bao for supper in seconds and indigestion is not in our vocabulary. Nowadays as I am near the 6 decades mark on this earth, it is a different matter.
However I am going to enjoy a whole one with a couple shots of whiskey tonight. I am using the same recipe for the dough as my easy and simple no fail char sui bao recipe, however this time I added a pinch of sugar to the initial Group A proofing dough. ——> https://www.julieolive.co.uk/2020/07/28/easy-char-siu-baozi/
The pork is marinated with a touch of salt, pepper, oyster sauce, soy sauce, sesame oil and a pinch of sugar. I added 1 tbsp of corn starch and 2 tbsp of water and give it a good mix. Then I cling filmed into the fridge overnight. I would have love to add water chestnuts as per tradition (I remembered) but I don’t have any on hand.
Spring onions were foraged from my garden and just add in before using.
I boiled the eggs the night before and peeled. The shitake mushrooms were also soaked overnight and the lap cheong, (Chinese sausages) have to be steamed for 10 minutes first before using. Then you are ready for assemble. Please look at the pics for assembling. I made them into balls, cling filmed and into fridge until my dough is ready to receive them.
As the meat is raw this time I need to steam them for a good 20 minutes.
They look like scotch eggs but in Bao buns – better than crumbing and frying them. I must try – with the whiskey too!
hahahahaha I highly recommend the Lagavulin 16. I prefer that to the 12
I’m an Irish fan – Writers Tears for me 😉
Cast strength? I must get a bottle to try.