Holiday Cook with Me|Golden Chinese BBQ Pork Bun|Golden Cha Shao Bao (cha siu bao) 黄金叉烧包

oh it’s a little bit dark right herebecause it’s rainy not rainy but it’spretty cloudy today in San Antonioalright so today is the day beforeThanksgiving today is Wednesday andBrandon is gonna make chicken pot piefor our Thanksgiving dinner and I’mgonna attempt to make oh yeah if youdon’t know what it is it’s basically aChinese dim sum dish it’s kind of like adumpling but it’s not so much a dumplingit’s like bread outside with dumplinginside I really don’t know how todescribe the difference between dumplingand Bausman basically balancing is likekind of like fluffy bread but it’ssteamed with barbecue pork in the middleso it’s basically barbecue pork bun soI’ve been looking for like recipesonline I don’t know if it’s gonna work alot of times we try the same recipe athome and it doesn’t work the way it isin the video so today we’re gonnaattempt to make chats about togetherwish us luck okay so I got the containerI washed it and now we’re gonna put inthe flour okay so after I put in theflour ahh we’re gonna put some cakeflourhe says cake flour is gonna make it alittle bit fluffier[Applause][Applause]next we’re gonna put some baking soda Ireally don’t know how much to put inthere so if it’s a failure we can do itagain so put a little bit of baking sodaokay and then we’re gonna put east Idon’t know how much I should uselet’s try one back maybe a little bitmore I don’t know sugar yes we needsugar in the batter okay where’s sugarDada this is my sugar this is sugarright let me try it a little bit firstwe’re gonna use a smaller tablespoonyeah it is sugar and we’re gonna use aclean one put a lot of sugar in it okayI think that’s goodand then we’re gonna use warm water tomix the batter I just realized that Ihave actually have a mixer so we’regonna transfer to stuff into my mixer ohI made a mess I should have transferredit this way uh-oh somebody’s not gonnabe happy and there we go this is ourkitchen mixer so we’re gonna put instantwater and then we’re gonna mix it righthere[Music]this is pretty nice it’s all mixed upcool cool cool cool cool cool okay let’sget it out okay so from here we’re gonnastill this is the first time I’ve evertried to do I really truly hope it worksbut it looks fine right now it’s alittle bit dry maybe I should have put alittle bit more water I’ve done okay sonow we’re gonna wait for a while for theeast to really activate the dole sowe’re gonna put some warm water in acontainer or in the sink and we’re gonnaput this container in a environmentthat’s like warm so the East willactivate the dough really quickly okaylet’s do itokay so basically this is what happenedI’ve had a lot of warm water right herein the sinkI also wrapped it up with the plasticwrap so that the moist of the dough doesnot really get out so we keep thehydration of the dough and we’re justgoing to wait for the East to activateokay so the new doll is right here and Ialso put some kitchen towel I basicallydip them into the hot water and put akitchen towel here so it creates a warmhumid environment for the East toactivate the dough all right we’re gonnacome back to it in about one to twohours so now we’re gonna make somescallion oil preferably you may use thepeanut so we’re gonna use avocado oilinstead so basically I’m gonna put someoil into the pan actually not some a lotof oil into the pan make sure it coversthe bottom and then we’re gonna putscallions into it okay so according tothe instruction you put the scallionsinto or green onions into the oil andthen you hit it upso we’re just gonna wait until it hitsup so at the end we want the toil wedon’t want a green onion so the reasonwhy we’re doing this is till to laborthe oilokay so to make this sauce or get afirst pet a little bit of Chinese soysauce you can use any soy sauce you wantbut if you are professional chef or yourif you’re Chinese that we have likedifferent types of soy sauce and eachone tastes different and has differentfunctions in cooking okay so we’re gonnaput a little bit of soy sauce a littlebit of dark soy sauce again you don’thave to use dark soy sauce if you wantif you can’t even taste if you cannottaste a difference that’s okay you don’thave to use two different types of soysauce but like I said it does tastedifferent and it creates differenttexture and color and then we’re gonnaput some hoisin sauce and then we’regonna put a little bit of chashu saucesupposedly you’re supposed to eat or useoyster sauce but somehow I couldn’t findit in my store this time so we’re gonnause chashu sauce instead so it’s gonnatake a little bit different but that isokay okay and then we’re gonna mix itwe’re also gonna put some water so wejust put a little bit of water andforgot to turn on the camera so if youcan definitely oh the sauce is stick tothis okay so to thicken the sauce we’regonna put some warm water and then we’regonna put some corn starch stir itand then we’re gonna put this into theoriginal sauce so it’s right herenow we’re gonna put heat up and thenwe’re gonna stir the sauce alright sonext we are going to chop up somebarbecue pork which is the mainingredients for this recipe so I’ve gotbarbecue pork this time for our barbecuepork buns and I also bought some reallyfatty ones Wow I bought so much so somuch okay we’re gonna chop it off okaylet’s get started to make it a littlebit fatty I also bought roasted porkroasted pork is a little bit differentfrom barbecue pork because look how fatit is right so we’re gonna put some fatin the stuffing so it’s not true dry sowe’re gonna put it right here theroasted pork are really salty so that’swhy I didn’t put salt in the sauce[Music]okay so these are dub I put some greenonions barbecue pork and also theroasted fat pork then we’re gonna do todull so it’s not sticky okay so let meshow you how to make the traditionalnorthern Bell cuz it’s a little bitdifferent in shape compared to theCantonese chasse su Bell okay sobasically you have this and then you putthe stuffing in the middle of course thefiller so we’re gonna try to hurt likethis and then like this and try tobasically go like this and this and thisand this and this and this and at theend you have a little round thingy inthe middle so this is the traditionalNortham vacuum so we’re gonna try tostretch the side like this a little bitfirst and then we’re gonna put thestuffings in the middle like this okayand then we’re gonna do from the sidewe’re gonna grab a little bit on thisside and then we’re gonna twist andtwist and twist and twist and twist andtwist and then at the end there we goisn’t it prettythis is my type of bow versus this oneis more Cantonese type of felt it’s kindof like cracked on the top so we’regonna see which one actually works forthis video and we’re gonna make more ofthat okay we’re boiling some water andletthat was five into test let me show youguys how I do this airway first we havea pen this is a regular pen that we gotfrom Costco and this one actually itcame from my friend she gives out to meit’s a steamer but instead of using thewhole steamer we’re gonna put this ontop of this as long as we have enoughwater and the water is boiling then it’sokay so we’re gonna wait until the wateris boiling right here and then we’regonna put this on top and then on herethis is parchment paper and then we’regonna put the bow on top of theparchment paper because it’s nonstickand then we’re gonna boil them we’regonna steam them for ten minutes okaysee now the water start to boil and Ithink we’re almost ready you see thebubbles right here yeah that’s a signI’m so sorry for the blackened partbecause Brandon did this to this pan butthat’s okay[Music]tada golden cha cha pow oh it’s hot hothot woof too hot look Wow oh whoa prettygood look how fluffy it is right hereWowso it’s like eating cake no well if youeat it it’s really sweet so look how sothis is the end product look how fluffyit is okay now it’s already initially Iwas not gonna do this one but the oneswith a cake flower actually taste betterso I decided to do the golden ones forall of them instead of the regular doughbecause of the cake flower it actuallytastes really really good I’m reallyhappy about the doll so I made allgolden ones and then somebody pointedout that it actually go with aThanksgiving theme because everything isorange golden you know like crescentrolls and stuff like that so here we goI think it’s successful the flavor issuper super good so we’re ready for theThanksgiving alrighty that’s it fortoday if you like this video please giveit a thumbs up and also comment downbelow if you’re going to try the Chinesebow or to be more specific cha oh yeahso please comment down below if you’regonna try it and if you’re not gonna trythis dish please also comment down belowwhat did you make for the Thanksgivingdish and what is your signature dishthat you love to cook for your familyalright that’s it for today thumbs upand subscribe comment down below and Iwith you in my next video bye