Bánh Bao Xá Xíu - Công Thức Vỏ Bánh Mềm Xốp Cho Tất Cả Các Loại Bột Mì - Bánh Ngon Như Nhà Hàng

Hello everyone, today I share with you how to make the most delicious dumplings without using a dumpling bag I use the most common flour or bread flour The dumplings are soft and spongy The way to make it is very simple I make the dumplings with Char Siu filling, which is as delicious as the one I eat in the restaurant Now let's go to the kitchen to make this Char Siu dumpling with me To make the dumpling filling, I make the Char Siu meat first Today I share with you a very simple recipe to make Char Siu meat I buy pork or pork shoulder I make Char Siu meat without drying And a pack of this I bought in Naui, it's about 500g I bring the meat to wash in cold water to make it clean Then I wipe it dry As I look here, the piece of Char Siu meat, I see it will have layers of fat like this And today's recipe needs 500g I will take a box And now I use the Char Siu sauce I bought in Naui It's very convenient and delicious, the meat is also very soft If you can't find it, follow the Char Siu recipes I shared before Under 500g of meat, I need 200g A box like this will make 1kg of meat Today I make 500g of meat, I make half a box And if I like the meat to have a beautiful red color, I can add more red food color I don't give it because I make it at home, it's delicious Put 3 pieces of meat washed and mixed with Char Siu sauce I have one more green onion tree here The green onion planted here is very big, it's about 35g I will cut it into pieces like this Then I cut it in half like this to make the green onion smell better Then I put the green onion under the meat And now I massage to make the sauce absorb the meat evenly The important thing is that the meat absorbs the sauce evenly I cover it with a lid and put it in the fridge overnight Or at least 6 hours When I see that the sauce is oozing out, I can grill the meat If you put the meat in the fridge, you should take it out Leave it at room temperature for about 2-3 hours to let the meat cool down Then the meat will be soft, moist and not dry Look at the meat here, the sauce has oozed out like this It has absorbed evenly into the meat I will put the meat in a baking tray with a hole like this I think it's better to grill it directly on the tray And to keep the meat from drying out I will use cooking oil, I use sunflower oil For each piece of meat like this, I put about 1 teaspoon on top I spread it out evenly Put all 3 pieces of meat And now I just take it to grill I use the oven to grill If you have an oil-free frying pan, you can grill it Or you can put it on the pot and spread it out I will preheat the oven first I will grill at a temperature of 200°C for about 15 minutes The thickness of the meat is like this It is about 3-4cm If the meat is thicker, I have to grill it longer I see if I buy a big piece of meat, I should cut it thinly like this Marinate it quickly, soak it and grill it quickly, save time After 15 minutes, I took the meat out At this time, I will adjust the oven to 250°C So that I can grill the meat more yellow And quickly grill it without drying out I will turn over all 3 pieces of meat At the bottom, I see it is not yellow Then I take the meat marinade, the char siu sauce I will spread it evenly on top All 3 pieces of meat So that the meat is richer And the grill has a more beautiful yellow color After I put the sauce evenly, I put it in the oven And I grill at this temperature of 250°C for another 5 minutes If you like the meat to be yellow and burnt You can turn on the fan function, it will be more yellow Take the meat out and let it cool So that I can take it to make the filling Now I'm going to prepare the sauce for the bun Here I have 10g of green onion I should use the top of the green onion I also cut it in half Then I put it in a pan Next I have 1 chili This chili is just a little spicy I need about 35g And I cut this chili in half Then I also cut it out So that I cook the sauce, it will be more fragrant I keep the chili seeds Next I will have 1 cilantro I take both the leaves and the roots I need about 10g I will cut the leaves and leave the body aside I also cut the roots in half So that I cook it fragrant Then I also put this cilantro in with the chili and green onion To make the sauce have a beautiful color I use cooking oil Cooking oil is very easy to make I have shared a lot This is the coloring seeds If I use 1 part of the coloring seeds I put 3 parts of cooking oil I cook over low heat It will have a beautiful red color I still have 1 tablespoon here Now I take this pan to the kitchen And I put it on high heat I wait for the oil to boil I stir it When I smell the fragrant I take 150ml of water I put it in The sauce I made earlier I will take out 1 part of 2 tablespoons Like this Then I put it in the sauce I'm cooking in the kitchen I add 5g of soy sauce 1 teaspoon or 1 part of 3 tablespoons 2 grams of chicken seasoning powder And I take the leaves of the cilantro I cut it out I put it in Then I cook over medium heat For about 5 minutes I adjust it so that the water is slightly boiling So that the sauce is fragrant After 5 minutes I will take it out of the kitchen And I pour it out I just take the water I take it out The sauce I noticed I just seasoned it to taste Don't season it too salty The filling is very salty The sauce I got is about 110ml Now I put it back in In the pan I cooked earlier To make the sauce I have 10g of cornstarch If I don't have it I can also use tapioca starch I make the sauce thick like this So that when I mix it in the filling The filling will stick together And the filling will be more delicious I put 30ml of water in the cornstarch And I stir the cornstarch It blends well with this water Then I put it in the sauce pan Then I put it on the stove And I put it on medium heat I will stir the sauce It thickens Stirring this is very easy I see when it thickens It's still clear There is no color of the flour And I have to wait for it to boil like this The sauce will thicken When I let it cool, it will be thicker Get out of the stove I stir a little more Then I put it aside Now I go to cut the char siu meat If I like to eat fat I keep the fat I cut off this fat Then I cut it like a grain Or cut it small I cut it like this What I need in this filling recipe Is 200g of char siu meat I cut it small To make the filling more fragrant and sweeter I have 50g of onion I also cut it small I should cut it a little bit Then the filling will stick tighter Put the onion in Along with the char siu meat I take the sauce I see now when it cools, it thickens like this I put it together And I will add here 1 part of 2 teaspoons of pepper If I like to eat spicy I put 1 teaspoon The chili has only a fragrant smell It doesn't have a spicy taste So the baby can eat this cake So I'm done Now I'm going to make the dough I introduce the bag of flour I use today This is a bag of flour You can call it all-purpose flour or bread flour Because it is used to make sweet bread You can make Vietnamese bread You can also make pizza And its protein content is 12% Or 12g I don't need to use a bag I live in any country I can buy any flour With this recipe I will take a small pot And pour into the pot 100ml of fresh milk This is milk without sugar Next, weigh 20g of flour And I just stirred Put all the flour into the milk Stir until the flour melts No lumps If it looks like a worm I should use a sieve Then I take this mixture On the stove And I put medium heat Stir to make the mixture loose When this powder mixture is not hot I see a lot of flour But it starts to get hot The flour will melt slowly Let's see how sticky it is I will take the food flour and put it close to the surface of the dough to prevent the dough from sticking and let it cool down I have 300g of all-purpose flour here Next is 50g of powdered sugar If you don't have powdered sugar, you can use granulated sugar But powdered sugar helps the sugar melt more easily because this flour is very quick to melt I will add 1g of salt to make the dough more flavorful I will add all the cooled down flour to this flour I will add 12g of cooking oil I will add 80ml of fresh milk You can adjust the amount of milk according to the humidity of the flour I use 80ml of fresh milk for this flour I will add 1.3 tsp of pandan extract to make the dough more flavorful I will film the dough without pandan extract to make it easier to compare I need 3g of yeast, no need to activate I use sweet yeast, which is used for recipes with a lot of sugar This is the yeast pack I use If you use plain yeast, you should add 4g of plain yeast This will help the dough have more sugar and rise faster I put the yeast in the milk and stir it until it melts As if there are no more lumps of yeast So when I finished kneading, the dough was smooth I will film the dough without yeast in the milk to see if the yeast is still there Because this dough is very quick to knead Put the dough in the machine and turn on the low speed The machine has 6 numbers, I put number 1 Knead at low speed for about 8-10 minutes Knead very quickly, no need to knead for a long time Because kneading for a long time will make the dough too tough When making dumplings, you need the dough to be soft When you see the dough forms a lump and it is as smooth as this Let me take the dough out for you to see The dough is very soft, it's not really soft, but it's soft and firm When I mixed the pandan leaves, I saw the dough was very smooth I squeezed the dough like this Now I divide the dough into 12 equal parts If you have a scale, you should weigh it accurately So that I can divide the cake evenly and steam it more evenly Each piece of dough is 45g After dividing the dough, I will take the food flour I cover the dough to prevent it from drying out And the first piece of dough that I divide, I will take it out I spread it first, I don't need to wait for the dough to rest When spreading, I just choose the side that is smooth Then I spread the dough again Let me spread it round, so when I bite the round piece of dough, the cake is beautiful I just look at what I do After spreading, I scoop it up again Then I adjust it to make it round, that's it I spread all 12 pieces of dough, then I take it out to bite And I don't need to wait for the dough to rest The first piece of dough that I spread, I will take it out, I bite it first Always cover it to prevent the dough from drying out Put the dough down, and now I use my hand to press the dough flat I should have a piece of cloth like this, it has a measuring cup, a glass, so I can make the cake evenly And now I try to make the dough round The diameter of the glass is about 7-8cm Then I will turn the dough over Because the bottom is not smooth, I leave it inside Now I just pinch the outer edges of the dough So that when I steam, the bottom is not too thin, and the top is not too thick I just pinch it And the diameter is from 11cm to 12cm, so it is very easy to roll Then I put the filling in the middle The filling is divided into 12 equal parts, or if it is 30g each I adjust it so that it is round and lies in the middle of the dough And now I just hold the dough like this And start to arrange When I arrange the dough, I don't arrange it in a row, I have to leave it like this I put my finger up like this, then I arrange it Because I'm not good at arranging buns Now I try to do it in many ways, I see this way is beautiful I just watch how I do it When I have a few pieces, I turn the dough over And I leave it like this, then I arrange the next piece So I see the edges of the cake are beautiful I apply this way of arranging for traditional buns, the buns are very beautiful I do it very slowly to make it easy to follow Just arrange, then leave a little bit, then I arrange the next piece Until all And now I start to arrange one more time Arrange like this Arrange it up Then I turn and fold the edge of the cake to make it tight I turn and rotate like this, I see the edge of the cake when I steam it will be clearer and more beautiful Put it down and adjust it to make it round Then I use a baking paper or this cupcake paper, I fold Or if you find it difficult to rotate, just pull it up when you finish Easier But I see when I finish steaming, the edge is not as clear as the way I rotate and fold the edge So I'm done After shaping all 12 cakes, I take them to bake Let me show you how to bake the cake without adding baking soda or yeast Look here I baked for 10 minutes, but I still see the yeast This is okay, but when the cake is steamed, it will not be very smooth and you can easily see the air bubbles Because the yeast has not melted yet To bake the cake, you can push it back and leave it at room temperature Or to make it faster, I usually put it in the oven And I will turn on the oven, the temperature is 30 or 35°C Today I leave it at 35°C and I bake it until it doubles The time is from 60 to 90 minutes After 60 minutes, I should take it out and check I need to check the dough, I can't measure the time Because it depends on the yeast, depending on the milk I use, it's cool or it's at room temperature I press it, I see it has a slight yellowish If I like the cake really soft, I will bake it big And if I like it to keep the beauty, I will bake it just enough And today I steamed it, I put it in this cup case to steam And I see when I steam it in this cup case, the cake will keep the foam, it will not collapse When the water is boiling, I put the cake in and steam it on medium heat for about 12 to 15 minutes If I take out this cup case, I should steam it for at least 13 minutes to see if the cake is cooked I opened it, I steamed it for 13 minutes The cake is very beautiful And next, I don't use the cup case, I steamed it for 11 minutes I see it has collapsed This cake, I think it's best to steam it for 5 minutes, 10 minutes Because the cake shell is still soft, but inside it is also hot, very delicious Usually for dim sum, I also eat hot, with char siu, with fat, I should eat hot to be delicious The cake is very soft And this is not using the cup case to bake, it is more beautiful But I like this style more, I see the flour when I steam it, it is more spongy than using the cup case The cup case keeps the foam beautiful, but when eating the flour, it is a bit hard, it is not as spongy This is up to you And this is a cake that I did not mix pandan extract It is not really white, but I see it is not yellow And the cake is also very spongy and delicious If you can't finish the cake, you can keep it in the freezer or freezer When eating, you can heat it up with the microwave or steam it again, it is very delicious I wish you and your friends success with the char siu cake If you have any questions, just leave a message to me Thank you for watching the video See you in the next videos, goodbye