Steamed Bao Buns – Taste the World #2

Steamed Bao Buns – Taste the World #2

August 19, 2019 100 By William Morgan


(exclaiming) (triumphant music) – Hello everybody, hope you’re well, boy, have we got a full-on
video for you today. This is the second video in my “Tastes of the World” (moaning) playlist. Bizarrely, as I am filming this today, the first one, the Battenberg cake is about to go up later so I have no idea if you guys actually like it, but I think from teasing
it on social media you guys were excited for it, so, second of all, today, we are doing something called bao buns. Which are Chinese, I believe,
I hope I’ve got that right. I just love the word bao,
it rolls off the tongue and they are a roll, so
that kinda works, right? (whispering) I was kinda hoping
that they came from Korea. Because then I could do
the joke “a Korea move”. I’ve not been to Asia and
I would absolutely love to just for a massive food fest, but my only time I’ve tried these is when I’ve been to a place called Wagamama’s here in the UK but they’re like soft pillowy buns and they’re filled with a variety of meaty and vegetarian fillings, you can basically put
whatever you want in it. We’re gonna go for shredded beef, okay, pickled carrots and some onions
and stuff in there as well, just to try and replicate
something similar to what I’ve had at Wagamama’s. But it’s all about these pillowy cushions and it’s gonna take a lot,
you have to prove it twice! We need to crack on! The main thing that’s
gonna take the time today is actually just waiting, so it might look a bit scary and
intimidating at first, but honestly, I really hope you try this. In fact, no, wait til the end and see what they look like,
then make that decision. This is a bowl of plain flour. Gonna… Salt bay on some salt. If you haven’t guessed already,
this is the dry ingredients. One and a half tablespoons
of caster sugar. (growling) Why did I want to say it like a pirate? So using a normal spoon today
and give it a little mix. All right, so, we’ve got
a little bit of wet, here, this is one tablespoon of warm water and thank you to everyone, when
I’ve made dough in the past, I used to add salt in with the yeast and everyone was saying,
you’re killing the yeast, so this is why I do this, now. And this is a sachet of fast-action yeast so we put a teaspoon of that in there and just a little pinch of sugar. Oh! That smells so yeasty already. It’s the yeast I could do! I’ve gotta say, you
should actually give it a little stir just so it is
mixed together, to help it. You can see the little bubbles
starting to form, there. It’s working away. So this bowl of plain flour is about to get really exciting. I’m making a (singing) well! Okay, there. I’m gonna add in a splash of rice vinegar and this is some vegetable oil. About the same amount. Now, this jug is a
mixture of milk and water. 50mls of milk and it’s
topped up with cold water. Let’s just give this a little mix. Sorry. And I’ve still got a bit
of a splodgy bit, there, a mixture of wet and dry, so, we can push in… (groans)
There we go. (laughing)
Should have just used a smaller spoon but it did all come out. Our yeast mixture. (groaning)
Push me dough down. Yeah. And we’re gonna try and at
first, keep one hand clean. That ain’t gonna last for long. Let’s get a really good knead on, I’m gonna just be kneading this like this for about 10 minutes, just. I’m gonna get a bit more
rough with it in a bit and get loads all over my floor. That always happens when I knead. So I’ll see you in a bit.
(laughing) There we go!
(smacking dough) I am really happy with that. That was a good 15 minutes. I’m knackered, it’s a good workout. We need to prove this
now, the first proof. Wrapmaster 3000. Oily bowl. (disco music) Okay, look into the
dough, look into my eyes. It’s gonna double in size, that did not supposed to rhyme, but it did, maybe I’m a part-time rapper, but, by putting it in a warm area, it should double in size
in around about an hour, sometimes more than that,
maybe up to two hours but you just wanna get that rise. Put in anywhere but I’m gonna put it in our TV room because it
gets insanely hot in here. Cheers, then. Told you this recipe was gonna take a lot of time, didn’t I? Well, we’re not using thyme
today, we’re using coriander! (drum fill) For the fillings, you
can do whatever you want, I mean if you’ve got any leftover chicken, leftover pork, whatever,
I mean you can buy, I am not gonna be angry with you if you go to the effort
of making the buns, which is, let’s say, the
main thing of this thing, put in whatever you want. I was seriously gonna go down making the homemade pulled pork route, but I wanted to actually replicate what I had in Wagamama’s
which was like, beef. It’s actually shredded short beef ribs and I got that this morning, (laughing) I got that this morning. I think that was Wolverine? But I went to a butcher’s this morning and you can see ’em in
there, they are stonking and also… Frigging expensive! But actually worth it. And the great thing about this wheel It does take time, not coriander, but we can just shove
it all in one straight and leave it to cook whilst
it’s gonna wilt it down so we can shred the beef, oh my God! (grunting)
Let’s do it. Now the beef ribs are gonna be slow-cooked in our own marinade, (bleating) it’s gonna be so, so good and if you want, rather than grating all the ginger and getting a gadget on the
garlic and stuff like that, which is fine, if you’ve
got a food processor, you can just do this. This is some garlic cloves. I love it, ’cause you can just chuck it in in chunks
and speaking of chunks, this is a big old chunk of ginger that I’ve taken the skin off. Chicken stock… And in here is some duck sauce, or I sometimes call it
plum sauce or hoisin sauce, I think they call it, reminds
me of the song Duck Sauce. (singing) Mrs. Barry sang that on her hen do. I’ve seen video evidence. Two limes that I’ve halved
and my little gadget, which is amazing for this. Straight in there. (grunting) (playful piano music) Everything inside me wants
to stir that right now, but we just whiz it up! (whirring) All right, so this is completely optional. Ta-da! Look at that! I love it. That sort of nice mixture
of roughly chopped and chunky and stuff, but
what I’m gonna also do it’s up to you, you could add this in with the blender as well, but it’ll finely break it down, but I’m gonna add this in right now. These are some chilli flakes
and then some five-spice powder. And the good thing for this is I can just stick the lid on.
(shaking) Now what I’m gonna do is pour a little bit of that marinade just on the bottom so that the ribs sort of sit in it already, I mean it’ll find it’s way anyway and these are what the ribs look like. They look a little bit
like bricks, don’t they? You could build a house with them. Don’t do that, don’t do that. But we’re gonna slow-cook these so that we can basically shred them later, there’s bones in it so
we’ll work all around that, nice bit of marbling with
the fat and all that stuff. You can actually buy boneless ones. Ah, look at this! I was thinking I might need to brush it with this brush a bit more but
I think that’s fairly good. I’ve got a sheet of tin foil. And that is ready for
the oven for two hours. The good thing is we can cook this and it doesn’t really
matter if it cools down. All right. This is gonna go in for two hours roughly, so about halfway through, think I’ll just do it for an hour, for now. I’ve already teased that for one filling, I’m gonna do some julienne carrots so just really thinly sliced ones. I have a julienne peeler for that, really cool to get hold of one of those or you can get a plane-y
thing or just cut it thinly. But also, I remember having inside it, I think it was some sort
of caramelised onion, so I’ve got an onion that
I’ve just found in the fridge and the only sort of
jammy thing I could find, we have this lingonberry jam, this is literally the
only jam in the fridge from IKEA, goes with
their meatballs generally, I did a video on that,
so we’re gonna use that, we’re just gonna caramelise
these up, gonna… Yeah, this is the julienne peeler, looks like a normal peeler except it’s got individually
serrated blades, I guess, so you can go like this. It is amazing, it is also quite dangerous. But you are basically left with strands of carrot like that, super, super good. (playful music) So here is two small carrots
julienned up there like that, I mean you don’t have to use that many, you could use loads more! Quite frankly, I couldn’t carrot-all. (ding) Two tablespoons of caster sugar and then we’re going back in
with this rice wine vinegar and the only thing you’ve
gotta do is stir it so that the sugar
dissolves into the vinegar, in fact, you could probably do
that separately first of all. So the cool thing is, that is that and we’re just gonna
leave that in the fridge to stay nice and fresh
and cool and gorgeous but you could put
coleslaw in there as well. (laughing) No, not coleslaw, sorry! You could try it. But like, cabbage and grate that up and stick it in there, a
nice variety of colours. Easy, right? So with the onion, I’m not really gonna do anything flash, I’m just basically gonna
chop it really fine. So you know how when you
slice it like this downwards, you get the little strands like this. That is what I want. (chopping) I just had an idea
whilst I was doing that. What about using a julienne
peeler on the onion? Um…no. Right, so all I’m gonna do
is take a small frying pan. I’m gonna take a heaped spoonful of the jam which is gonna break down, it’s gonna caramelise
and sweeten the onions. And a little bit of pepper. That is it, I don’t wanna
overdo it on the jam, I want it to just sort of, you can see how it’s starting to
stain a couple of these. It’s like putting lipstick on the onions. Gonna stir it around,
we’re gonna fry the onions right down, wilt them all up. Get them coated, get them sweetened and that’d be gorgeous. So the fruity jam vibe was just kinda my own idea there
just to sweeten it up and give it a little bit
of a fruity vibe, too, but you don’t have to do that, I mean you could use chutneys, maybe add some mustards
and things like that, but if you want, you can just add sugar or just fry them as they are. Fry ’em right down. There we go then. So they were probably
fried for about 10 minutes, do keep it stirring
otherwise the jam sticks, you can add some water as well if you get really worried, but, gonna let these cool down
then stick them in the fridge so they’ll be nice and fresh
with those pickled carrots. Okay, so before we go back to the dough and do the second prove,
we’ll come on to that in just a moment, the smell in here from that beef is amazing! It’s got, like, three minutes left so we’ll get things ready
just to turn it over, shove it back in whilst we work on the other bit of the dough. (clattering) Just before I get it out the oven, notice the new pug-themed oven gloves, thank you to the person that
sent us those, we love it. Oh! Yes! Wow. But you can still see,
it looks a little tough. So… Hopefully this next hour
will help the shredding bit. All right, see you in an hour! Really smells good. I told you this was full-on. So, the dough is there,
it’s doubled in size, it’s a massive bowl so it’s
not gonna go all the way up. Well, it will do if we leave it overnight for a slow prove but we ain’t doing that. Ah. Look at that! Can we just make a giant one? (laughing) It’s gonna get messy again, but we’re just gonna knead it a little bit. (upbeat music) So this is where the steaming is really gonna help it, you actually now put baking powder into this dough. So that we… I guess, when steaming it,
it’s just gonna go wahey! So this is a sachet of baking powder, which is supposed to
have a teaspoon in it. We’re just gonna work this into the dough, and again, knead it with
some extra flour if you… If you “knead” it!
(laughing) For, I don’t know, another
five minutes or so. There we go, so we’re back
to smooth ball territory but now we wanna get it into smaller balls so we’ll just roll it into some sort of tube-y thing to help with that. (playful music) So, I’m gonna actually half my dough now because I wanna keep it fairly thin, I’d say this is probably
about an inch thick, something like that, maybe just over. But remember, it is gonna
puff up when we steam it and remember, I’ve never done this before. This might be a bit weird but
I’m just using a tape measure to try and get even-sized pieces. Well, it was fun. Each of these… Are gonna be a bun!
(gasping) So the recipe that I was sent, one thing that it did warn me, was that this dough can get quite sticky, although to me it feels
quite floury right now, quite happy with that,
but if you’re resting it anywhere like this, put it down on some baking parchment, which
we’ll need in a bit anyway. But apparently, all we do is take one of these at a time
and roll it into a ball. Bit of baking parchment and sit it to kind of rest like
that for a few minutes whilst we do… The other ones. All right, so under the
watchful eye of these guys I’ve rolled it out into smooth balls, which I’ve left to rest for a little bit. Now I got a little bit scared, so you’ll notice that these three, I actually put two pieces together and rolled them up like that ’cause I just wanna see,
I guess I don’t trust it, but I think this’ll be all right. Okay, this is where it gets
a little bit more full-on, so we’re gonna take the
baking parchment away just for the moment. Don’t know if you could hear that. Finished scratching, mate? Teeny bit of flour down on it. I’ve set my rolling pin to four mil. So hopefully we should
be able to roll this out and as you can see, it’s
kind of creating it’s own oval shape, which is basically
what these bao buns are. Now this is some vegetable oil. And I brush the top. And now we take one chopstick, stick it in the middle, apparently, fold it over… That’s a little bit, there we go. All right, and then we
pull the chopstick out. That’s it. All right? So I’m just gonna do that
again with all the others. (snapping fingers)
Ta-da! Like that. Okay, so in this tin, I’ve
put the slightly larger ones. We’re gonna have to leave
them for a hour and a half. So we can cling-film it
with wrap-master 3000 stylie or a little bit different,
we can get a damp tea-towel and just drape it over the
top like so and leave it. We’re pretty much near the stage of where we’re gonna steam the buns and I have invested in a steamer. That’s right, one of these,
they’re made of bamboo and you’ve probably seen them before. This cost me about 20 quid from a shop and you’ve got two layers,
you’ve got the lid, you’ve got one shelf and then
you’ve got another shelf, so you can actually cook
a fair bit in one go. If you don’t wanna invest in one of these, you can use a baking rack,
you can use a colander, as long as you can get a lid over it and the other thing,
that I didn’t know is, you get a wok, you third-of-the-way
fill it with water, get it hot and you sit your thing in it so the steam is gonna pass
through both the levels, kind of like a skyscraper and cook the buns at the same time. That’s pretty cool. Just make sure the water
isn’t touching the food. Here we go, I’ve got
to turn this oven off. It’s so hot. Oh! Oh, I love the caramelization on the tops. Can we just take a moment to admire this? Oh my gosh. So. It should just slide off
the bone, ah, look at that! So I’ve decided, actually, rather than getting it with forks
and just shredding it up which, of course you can do, I think I’m gonna try and get some nice chunks… Like this. I kind of like that idea. Perks of the job and all that, I’ve just tried some of that beef, it is amazing, I’ve put it
to one side out the way, I think we should try out the steamer. (comical music) It’s not touching the water. So I’m gonna put this on the heat. So I think what I’ll do is I’ll go for two of the bigger ones and two of the standard ones that I’ve made. Reckon I could get three in there. I think I’m ready! Can you see the steam coming off? Amazing, I’m gonna turn
the heat down slightly and we’re going for this. Okay.
(laughing) That looks enormous! (beeping) Stop. Okay, it is time to get these out, I haven’t taken a sneak peek at all, I’m really scared but I’ve
got others if it’s failed. (clattering) Ah!
(laughing) I, oh, I don’t know whether that’s cooked, it looks so moist, but
it’s the steam, isn’t it? (laughing) Ah, sugar ding dong. Oh my gosh. Okay, those were the big ones I did. They look, well, big. Ah, this is hot, hot, hot, ah, oh my gosh, I think I’ve done it, I think I’ve done it. Oh. So there we go, I’ve taken it straight out and this actually, oh wow, yeah, it looked wet but that’s
only ’cause of the steam, it’s quite rigid and you
can open it up like so. Oh, this has worked an absolute charm. I’m gonna load it with those beef ribs and the marinade that we
made, that we baked it in. I’m just gonna drizzle some
of that on there as well, just to moisten it up ’cause
the flavour in there is amazing. And just stick in those onions, some of those pickled carrots which are ice cold now, look at that. So a little bit of mayonnaise because I asked the person in the shop and he was like “I think
it’s just mayonnaise”, there was mayonnaise in it. And this… Is just some fresh coriander, just pushed into it like that. Now I’m no food stylist,
I’ll probably do one that looks better for my thumbnail, but it doesn’t matter,
it’s all about the taste. No treble. Yeah, I’ll come back and
take a better picture in a minute but I just
simply have to eat this, but before I do, if you’ve got any ideas, like I say, for this playlist, anywhere around the world and
send in recipes you’ve got, if you have already subscribed already, but you’ve got any friends that you think would like the channel, do me a favour, tell them about it and
if you’re not subscribed, make sure you do, here we go. (exhaling) (moaning) Oh my gosh. I haven’t said it’s stonking for a while, that is amazing, it has blown my mind, I think that is in the top 10 recipes I have ever, ever made. So the filling, do what you want with it, there’s the freshness of the pickles, there’s the caramelization
and the sweetness of the onions and the beef and also, the softness of those
pillows, those bao buns. In conclusion, I think you
should “bao” down to this recipe. Yes, you should make it and if you do, send me a picture on your
social media platform of choice, I love to see it, that’s
basically the reason I do this channel, laugh,
learn about the world of food and when you guys cook the recipes that’s basically the
coolest thing in the world. So, from me and this bao bun. Goodbye. Good bao.
(splatting) ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen’s for me ♪ ♪ Sideburns moustache goatee ♪ ♪ Maybe all three ♪