Discover the best recipe for bao, the little soft brioche that is good

In recent years, its popularity has been such as it is nicknamed “the new burger”. And yet, the BAO, the popular snack for millions of Chinese, has existed for millennia! According to legend, we should baozi (his real name) at the Zhuge Liang strategist who, in the 3rd century, learned a technique for preparing the dough, called “mantou”. While his soldiers were about to cross a dangerous river, the enemies on the other side claimed to Zhuge Liang 50 heads of his soldiers, in exchange for which, they would allow him to cross the obstacle. The strategist then prepared 50 brioches of Mantou in the shape of a head, as a lure, and thus spared his army. To celebrate this bao Savior, the Chinese poet Shu XI transcribed the recipe, with a spellbinding poetry: “Flour twice sifted / Snow of white dust flew (…) for the stuffing, pork or shoulder of sheep / coupes in Small sections / like the gravel or pearls of a necklace. This is why this bun stuffed with meat crossed the centuries to become the most famous appetizer in China and Vietnam, but not only.

To read also >> Blue Bao: Céline Chung reveals exclusive recipes

A trendy brioche

If hype be it across the Atlantic, the BAO was particularly highlighted in France, thanks to Céline Chung and Billy Pham, at the head of the “Bao Family”. In a slightly revisited traditional setting, which is inspired by the flamboyant colors of Hong Kong, the duo opened their third restaurant in Paris “Bleu Bao”, after “Big Bao” and “Petit Bao”. The chef, Victor, who comes from northern China, gives us his family recipe here … like a single one to the Empire in the middle.

The Char Siu Bao of Chef Victor (Bleu Bao)

For about 8 bao

Ingredients

400 g pork chest

For the Char Siu sauce

200 g of sugar
6 g of salt
20 g soy sauce
20 g dark soy sauce “dark”
40 g of oyster sauce
30 g fermented soybean paste
50 cl of water

For the connection

25 g of cornstarch
25 g of potato starch
50 ml of water

For the dough

250 g of flour
12.5 cl of water
60 g of sugar
7 g chemical
7 g dry yeast

Preparation

For marinated meat

The day before, mix the ingredients of the sauce in a saucepan, until the sugar is dissolved.
Take half the sauce that we will use in a marinade.
Put the pork in a small container, cover with marinade.
Film and leave in the refrigerator for 24 hours.

Preheat the oven to 190 ° C.
Bake 10 to 15 min depending on the size of the pork pieces.

For the connection

In a container, mix all the ingredients in the link.
Boil the rest of the Char Siu sauce.
Add the “bond” mixture little by little, while stirring.
Cut the meat in 5 mm.
Add them to the sauce.

For the dough

Put all the flour on the worktop and make a well.
Add the sugar and yeasts.
Then pour the water, mix with your fingertips, little by little.
Use a roll to bring the flour to the center and amalgamate well.
Mix until a homogeneous paste is obtained.
Knead 10 min then let stand 20 min.
Once the dough is rested, make a sausage.
Detail pastures of about 40 g.
Spread the dough with the palm of his hand to get a disc.
For right -handers, hold the disc with the left hand, and the roller with the right hand.
With the roll, go from the center to the outside, then turn a quarter of a turn.
Repeat the operation until you get a disc about a diameter of approximately 15 cm.

Dressage

For folding, take the dough in the left hand.
Place the stuffing in the center.
Pinch the edges with your fingers of the right hand.
Fold the dough like a star with 3 branches then close.
Cook in a bamboo basket for 20 min, until the surface of the dough is plump and toned.
Put water in a saucepan on the fire.
When the water starts to simmer, count 10 min of cooking.
Serve hot.

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