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Por culpa de tu papa mija

Por culpa de tu papa mija

baozi dough 1 1/2 tsp yeast 2 tsp sugar 1 1/2 cup lukewarm water 4 1/2 cup flour mix yeast, sugar, water together. add flour in 1/2 cup at a time. use a mixer with a dough hook if you have it but i just use my hands. knead for 15 min. dough should be soft and my mom always said to make sure it's 1) as soft as an earlobe 2) that we've kneaded the bowl clean and there's nothing sticking to the bowl. form into a ball and cover bowl with lid or plastic wrap and set it in a warm place for about an hour. take that time to make the filling. baozi filling 1 1/2 lb ground pork 2 tbsp water 2 tbsp vegetable oil (i infuse mine with scallions and ginger or sometimes i use bacon fat here) 2 tbsp minced ginger 1/2 cup shiitake mushroom, chopped 1/2 cup onion, chopped 1/4 cup scallions, chopped 2 tbsp shaoxing wine 1 tbsp soy sauce 1 tbsp sweet bean sauce 2 tbsp ground bean sauce 1 tbsp oyster sauce dash sugar, white pepper, sesame oil mix everything together. how to assemble and steam: cut and portion dough into 24 pieces. roll into a disc leaving the middle thicker and the edges thinner to ensure you don't bite into a mound of dough at the top. for right handed people: put disc on left hand, add scoop of filling to center with your right hand. use your right hand to fold the disc into a bun. make sure to pinch the folds together. if you're lazy, skip the pleats and pinch the disc together and lay it seam side down. repeat until you're out of dough and let them proof for 15 min in the steamer. if you have leftover filling, fry it up and eat over rice. once the baozi look puffy, time to steam. set steamer on top of pot filled with cold water. turn heat up to boil and let this go for 15 min. after 15 min, turn off the heat but keep the lid on another 5 minutes so the buns don't collapse. #creatorsearchinsights #food #fyp

baozi dough 1 1/2 tsp yeast 2 tsp sugar 1 1/2 cup lukewarm water 4 1/2 cup flour mix yeast, sugar, water together. add flour in 1/2 cup at a time. use a mixer with a dough hook if you have it but i just use my hands. knead for 15 min. dough should be soft and my mom always said to make sure it's 1) as soft as an earlobe 2) that we've kneaded the bowl clean and there's nothing sticking to the bowl. form into a ball and cover bowl with lid or plastic wrap and set it in a warm place for about an hour. take that time to make the filling. baozi filling 1 1/2 lb ground pork 2 tbsp water 2 tbsp vegetable oil (i infuse mine with scallions and ginger or sometimes i use bacon fat here) 2 tbsp minced ginger 1/2 cup shiitake mushroom, chopped 1/2 cup onion, chopped 1/4 cup scallions, chopped 2 tbsp shaoxing wine 1 tbsp soy sauce 1 tbsp sweet bean sauce 2 tbsp ground bean sauce 1 tbsp oyster sauce dash sugar, white pepper, sesame oil mix everything together. how to assemble and steam: cut and portion dough into 24 pieces. roll into a disc leaving the middle thicker and the edges thinner to ensure you don't bite into a mound of dough at the top. for right handed people: put disc on left hand, add scoop of filling to center with your right hand. use your right hand to fold the disc into a bun. make sure to pinch the folds together. if you're lazy, skip the pleats and pinch the disc together and lay it seam side down. repeat until you're out of dough and let them proof for 15 min in the steamer. if you have leftover filling, fry it up and eat over rice. once the baozi look puffy, time to steam. set steamer on top of pot filled with cold water. turn heat up to boil and let this go for 15 min. after 15 min, turn off the heat but keep the lid on another 5 minutes so the buns don't collapse. #creatorsearchinsights #food #fyp

All day every day 🫶❤️ #myride #married #allnight #husband #mybaby @Jacob Coggins539

All day every day 🫶❤️ #myride #married #allnight #husband #mybaby @Jacob Coggins539

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