I made baozi

[Anonymous No.17372601]

what did you make

[Anonymous No.17372607]

Looks like puckered assholes

[Anonymous No.17372609]

looks good anon! what are in them? I am too white to know.

[Anonymous No.17372618]

>>17372601
This reminds me I made pampuchy a week ago (steamed bun-like noodles) but I didn't take a picture.

[Anonymous No.17372622]

>>17372609
ground pork, shredded carrots, minced garlic and ginger, green onions, and some soy sauce and sesame oil. Pork was too lean though, next time need to get fattier pork.
Didn't make the char siu version, not a big fan of bbq pork anyway and preparing the char siu takes a long time, especially on top of making the dough, rolling, cutting, packing, folding and steaming.

[Anonymous No.17372676]

>>17372601
When I make bao, I either fill them with sausage and cheddar or pepperoni and mozzarella. The key to the pepperoni ones is to render the fat of them first.
>I'm white

[Anonymous No.17372703]

>>17372622
I tried to make chair siu with a boneless pork loin.
It was edible but not something I would recreate. I would love to try it again.. maybe with a pork shoulder.

[Anonymous No.17372800]

>>17372703
pork loin is super lean, yea, I don't know what cut is usually used for char sui but avoid loin.

[Anonymous No.17372808]

Did you really need to make your own thread about something you made when we have like 4 other "i made this" threads up?

[Anonymous No.17372828]

>>17372601
i made your mom cum

[Anonymous No.17372839]

>>17372609
>>17372622
>>17372676


you aigh white boy

[Anonymous No.17372992]

>>17372808
is this illegal

[Anonymous No.17373009]

The rice cooks the egg does it not?

[Anonymous No.17373057]

>>17373009
The rice does not cook the egg

[Anonymous No.17373121]

>>17373057
I'm going to need a citation on that one.

[Anonymous No.17373178]

>>17372839
Why would you eat a giant untoasted slice of plain white bread?

[Anonymous No.17373262]

>>17373178
it's japanese milk bread you uncultured swine

[Anonymous No.17374186]

>>17372607
Kek

[Anonymous No.17374197]

>>17372601
anon, those are the saddest baos I have ever seen, well, except for my failed batches
you either:
- started steaming from cold water
- underproofed
- overproofed them
that said, they don't particularly look like "leavened dough" to me, more like.. tofu skin bao
but either way, nothing feels greater than opening the steamer and see the plump, smooth baoz.

[Anonymous No.17374206]

>>17372601
Nothing yet. I'm overdue for some white boy baozi - I stuff them with whatever. Last time was peameal bacon, cheese, hot pepper and egg yolk.

Tonight will probably be some sort of roasted chicken with some leftover murghi dhansak (kind of... definitely chicken, lentils, definitely hits of sweetness and acidity, also definitely a curry), maybe with some naan if I get time to make them, definitely with some rice.

[Anonymous No.17374221]

cross section pls

[Anonymous No.17375077]

>>17372601
Looks gummy and discolored

[Anonymous No.17376146]

>>17373121
There you go

[Anonymous No.17376602]

>>17372601
Who needs baozi when theres baozza?

[Anonymous No.17376611]

>>17376602
>italian
>chinese
it's the two worst cuisines combined

[Anonymous No.17376640]

>>17373262
I bet you've never made weeb milk bread before.

[Anonymous No.17376705]

>>17374197
You seem like you know what you're talking about.

How do you get the fluffy plump baozi instead of the weird ones I get (they look like the ones in OP, they don't puff up too much)

I Start steaming in boiling, and use a yeasted dough with added baking powder that I let prove and knock back once

[Anonymous No.17376711]

>>17372601
Bone apple tea

[Anonymous No.17376752]

>>17376602
Kek they didn't even try to make an asian filling

[Anonymous No.17376765]

>>17376611
>italian one of the worst

Just leave being a fuckin contrarian at 22 years old and never look back

[Anonymous No.17376767]

>>17376711
Not even gonna hate on that. I'm sure it was tasty.

[Anonymous No.17376793]

>>17374197
None of these. Started steaming with...you know, steam, from boiling water, proofed for 2 hours until dough tripled in size.
They probably look less fluffy because I used lower hydration dough, to make it easier on me. I don't have a stand mixer so higher hydration doughs are a pain in the ass and I didn't want to spend hours preparing the dough only for it to fail at the wrapping stage. Taste and texture are still exactly what they should be, if slightly thicker dough.

[Anonymous No.17376832]

>>17372601
Chinese red braised fish.

[Anonymous No.17376886]

>>17376832
I can't get good seafood in my area or I'd make a lot more seafood dishes. The fish you get from a normal supermarket is just disgusting garbage.

[Anonymous No.17376899]

>>17372601

How long start to finish? What'd you use for the wrapping? Looks good.

>>17376711

Fuuuuck.

Here's my sloppa

[Anonymous No.17376943]

>>17376899
takes a long time, you need to mix the dough, knead it, let it rise for 2 hours, then roll it, cut it, fill it, wrap it, and steam it. Lengthy process. Dough is lower hydration standard bao mixture.

[Anonymous No.17377020]

>>17376602

[Anonymous No.17377459]

>>17376611
>>17376752
>>17377020
Let's eat some hubris

[Anonymous No.17377464]

>>17377459
holy shit the madman actually has one

[Anonymous No.17377465]

>>17377459
Baozza! Makes me say Waozza!

[Anonymous No.17377521]

>>17377465
that looks nothing like >>17376602

[Anonymous No.17377581]

>>17377521
Agreed, the box made it look much nicer but they were buy one get one free. The magherita tastes like you would imagine, shitty sauce, shitty cheese, and shitty dough. Gunna try the sausage one another day

[Anonymous No.17378298]

>>17373009
The HEAT from the rice cooks the egg.
The rice doesn't cook the egg.
You cook the egg, (using the heat from the rice).

[Anonymous No.17378599]

>>17378298
this is wrong

[Anonymous No.17378704]

>>17378599
Ceci n'est pas un oeuf.

[Anonymous No.17379463]

>>17377465

[Anonymous No.17379794]

>>17376602
have the italians gone too far

[Anonymous No.17379802]

>>17377459
>>17377465
>>17379463

[Anonymous No.17380005]

how do bao taste?
is the dough chewy?

[Anonymous No.17380126]

>>17380005
tasty.

It's chewy. There a filling inside either savory or sweet. If it your first time, I would try a dessert bao. They tend to be smaller incase you don't like it. But it's really inoffensive so, unless you don't like bread, you should find a good place that does good bao.

[Anonymous No.17380238]

>>17380005
It's pretty much exactly the same dough as plain white bread, so imagine that but a tiny bit denser.

[Anonymous No.17380282]

>>17376146

[ieatinmycar No.17380315]

>>17372601
Made some second breakfast.

[Anonymous No.17380340]

I made a handjob by myself.

[Anonymous No.17380446]

>>17380126
>>17380238
they seem like the perfect food

[Anonymous No.17381933]

Shepherds pie

[Anonymous No.17381950]

>>17376899
nice sloppa, what kind of cabbage is that?

[Anonymous No.17381996]

>>17380446
They're extremely comfy. They depend on the filling of course, get some from an actual Chinese place if you want to try them, too many people try to fancy them up and add silly shit.

[Anonymous No.17383444]

>>17376711
undercooked egg! if you dont cook the egg long enough for sandwich eggs the yolk gets all runny and messes things up. need over medium at least to avoid yolky egg hands

[Anonymous No.17384325]

>>17383444
There's a reason they're called egg banjos.