Big Bak Bao 大肉包. I love Roland's pork belly buns or Kong Bak Bao. As I don't like to eat so much fats, Roland included muscle meat so that I can enjoy the meat with his self. Made Kong Bak Bao (扣肉包 – braised pork belly bun) using pork belly, shallot, spring onion, cinnamon stick and star anise.

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. 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. You can have Big Bak Bao 大肉包 using 26 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Big Bak Bao 大肉包

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

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 braised in soy sauce and spice sandwiched with fresh coriander between a steam leaf bun. With the use of five spice that combines with the fats that are rendered while cooking. While it looks similar to our local version of Kong Bak Bao (扣肉包), the Gua Bao (刈包) is a timeless steamed bun snack that has its origins in Taiwanese folk character and culture. Another name for the Guabao is 'Tiger Bites Pig'(虎咬猪), with the bun being similar to a wallet or a 'tiger's mouth'.

Big Bak Bao 大肉包 instructions

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。.

The site owner hides the web page description. "Kong Bak Pau" (braised/stewed pork served in steamed buns/扣肉包) is one of our local delights and easy to make at home. The meat used in these Chinese-styled "burgers" are essentially braised pork belly in soy sauce ("tau yu bak"). HOME Channel Playlist Trending Tag Hot. 無碼. Order your food or groceries from Yi Kang Bao Bak Kut Teh Delivery to your home or office Check full menu and items Safe & easy payment options. Originated from Seremban, Malaysia serving a delicious and authentic Klang style Bak Kut Teh.