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How Fay Da Bakery Became NYC's Most Iconic Chinese Bakery | Legendary Eats

Here's how a roasted pork bun is made.,It's one of the many treats you can find,at a Chinese bakery.,New York City has dozens,,if not hundreds, of Chinese bakeries.,But the most legendary one is this place:,Fay Da Bakery.,Fay Da bakery has been around since 1991.,Today, one store can sell 2,000 buns per day,and up to 200 birthday cakes each week.,Chinese bakeries are some of the best cheap eats,in New York City.,And Fay Da is no exception.,This whole tray of breads and pastries costs about $10.,James Chou: Chinese bakeries, we're all about the soft buns,rather than your typical French or Italian.,As well as all the different kind of fillings,,like red bean, you know, roast-pork bun, egg custards.,So, it's just a very different kind of bakery,compared to a French or Italian bakery.,Narrator: One of the most popular breads,Fay Da makes is the roasted pork bun.,Chou: Everything's made from scratch,,from the sauce, you know, to roasting the pork itself.,Once the actual char siu, roast pork,,is made, it's loaded into our hopper,and then basically feeds the dough.,Our machines automatically fill the buns in,,kind of rolls it, and then it cuts it.,Places on each sheet.,And then pops it in the oven.,Shirley Cheng: So, the pork is cooked so well,that it almost melts in your mouth.,It's like a meal packed inside a bun.,Chou: Customers come for the fresh bread.,They know that we bake it every single day.,We for sure bake everything the day of.,You know, they come for breakfast, and then you have people,always come later in the afternoon to get birthday cakes,,even quick snack.,And not only does it taste good,,but it's very reasonably priced.,Narrator: But for many customers,,Fay Da isn't just a place to get a quick, inexpensive snack,,but a daily ritual.,Customer: I've been coming here, like, six, seven years!,Every day I really try to stop by to get the fresh coffee.,Narrator: Fay Da was so popular,that the founder opened a second store,just nine months after he opened the first one.,Today, Fay Da has grown to 13 locations,,12 in New York City and one in Connecticut.,But the recipes remain the same as the ones used,when it first opened in 1991.,Narrator: And, if you're looking to get that quintessential,Chinese bakery treat, look no further,than the pineapple bun.,Flour, sugar, milk, ,salt, eggs, and lard,are mixed together to make the bread's topping.,After the dough is proofed to the right size,,each topping is sliced and flattened onto each bread.,Then, the buns are finished with an egg wash,before being put into the oven.,You may have noticed there are no pineapples in this recipe.,The name pineapple bun comes from its appearance,,which resembles, you've guessed it, a pineapple.,Cheng: So, it's a really simple bread,'cause it's flour and sugar on top of a soft bun.,And it just gives it a little bit of a crispy, flaky flavor.,And, like, definitely try the ones with red bean,or custard inside them,,'cause that's, like, an extra dimension of flavor.,Unsurprisingly, the classics,are still the most popular breads sold.,But don't let that stop you from trying other favorites,,such as the sesame ball, pork floss bun,,and the matcha cheesecake.,With its large selection of fresh, inexpensive breads,,one can't help but pop into one of Fay Da's many stores,for a quick bite.

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How to Make the Best Bakery Style Spring Onion Rolls | 蔥油麵包 (中種法)

How to Make the Best Bakery Style Spring Onion Rolls | 蔥油麵包 (中種法)

hey guys today I'm back with another,great recipe I will be making some,awesome buns today I'm not joking these,are some of the best ones I've ever made,they're so soft and so spring you will,regret it if you don't make it so let's,get started so if this recipe does,requires an additional step now let's,make our sponge dough so first we will,have to activate our yeast I have body,temperature water here I'm going to mix,it with some sugar add in our dry,activate ease stir that around until,it's full dissolved and then we're going,to let it sit in room temperature for,about five to six minutes or until it,turns extremely bubbly and doubled,inside okay now we are ready to rock and,roll let's add in our bread flour the,milk and the activated yeast water into,the whole mixture I'm using in kitchen 8,standalone mixer here I turned on the,stirrer setting and let it mix for about,five minutes or so or until it became a,dull you don't have to mix it until the,Putin comes out just as long as the,dough comes together then we can stop it,and let it grow so as long as the side,of the bowl comes up clean when it's,mixing then we know it's ready to go so,right here I'm just going to feel the,dull it feels very fun G and it doesn't,feel moist at all so the dough is in the,right consistency not too dry or not too,moist I'm just going to cover it with,some aluminum foil and let it grow for,about one to two hours in a warm space,or until as doubles or triples in size,so you want it to look something similar,to this and mine took about 90 minutes,so now we are going to make our bread,dough so to the little guy we're going,to add everything except for the butter,we're going to add the butter later when,the dough comes together I'll show you,guys how it looks like so I'm just going,to use,setting number two on my stand mixer and,mix it for about five minutes and then,I'll turn it up to setting number four,and mix it for another three to four,minutes or until the bowl has no flour,clinging onto it MD dough is springing,like this and now we erase add in our,butter and make sure your butter is soft,to the touch,I left it in room temperature for about,30 minutes before I starting this recipe,or if you're running room late you can,just throw it in the microwave and nuke,it for thirty seconds or so after adding,the butter I just mixed it til step,dough passes the windowpane test so I'm,going to show you here I'm just going to,pull up piece off from the Ming doll and,stretch it apart until if you can get,like a thin film kind of in the middle,and it's not really breaking apart it's,okay if there's like one or two holes as,long as you feel like the dough is very,stretchy so now we are ready to let it,grow the second time I'm just going to,form it into a ball and cover it with,aluminum foil again and let it grow for,another 45 to 60 minutes or until it,doubled in size so my took about 15,minutes and it grew doubled so I think,it's ready to pull out I'm just going to,knead it a couple times to get rid of,the extra bubbles and we are ready to,shape it so here I'm showing you guys,how to make spring onion rolls here you,can use this dough to make anything you,want it's a great recipe to just make,regular dinner rolls or make hot dog,buns to I make hot dog buns couple days,ago and everybody loved it so let's make,some spring on your roast today so for,each of them you will need 325 grams of,dough ball and each of them you have to,stuff a little spring on your mixture in,the middle i season it with a little,sugar salt and white pepper that's it,and then if you do need help feel free,to rewind the video and watch how to,make it into that shape so for you let,me know if you guys want to see how to,make other types of fun or breads,because my family loves eating them and,I love making them and if you guys don't,want to mix what's in the middle to show,off some of the green onion so for your,skip a step and here I'm just making a,simple braid just pretend you're,braiding somebody's hair so just,continue making these buns,until you run out dough and after,everything is done you want to make sure,you let it sit in the one place for,another 45 minutes to an hour or until,it's doubled in size all right after,they are done scooping you want to make,sure you brush them with a thin layer of,egg wash I just been half an egg with a,little of water and make sure to bake,them in a preheated 350 degrees,fahrenheit oven for about 10 to 12,minutes or until they are golden brown,after that they are ready to be enjoyed,so I hope you guys enjoyed this video,because it was highly requested on my,Instagram so I finally delivered it to,you guys and I'll see you guys in my,next one bye

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How Chicago's Oldest Chinese Bakery Makes 10,000 Bao Per Week — First Person

How Chicago's Oldest Chinese Bakery Makes 10,000 Bao Per Week — First Person

(invigorating music),- Chiu Quon is a traditional Hong Kong bakery.,(invigorating music),This is a dying tradition.,The things we make here, it's very skilled labor.,A lot of years of training, getting it down.,It's the best of the best.,(invigorating music),The dough is one of the most important things.,There are a few people here that know how to make it,,but we only really let one person make it.,He's our head baker. He gets the honors to do that.,(speaking Cantonese),(Jin speaking Cantonese),- I think he's one of the...,kind of like the first employees my dad had.,He's been here since the very beginning,but he's always focused on making,and bringing our family traditions,,our values, parts of our culture from Tianjin,and trying to showcase it at our bakery.,(Jin speaking Cantonese),- We're a family-run business through and through.,Some of these guys have been here for over 20 years.,They're all very traditional Taishanese immigrants.,This is a dying tradition.,The things we make here, it's very skilled labor.,(Jin speaking Cantonese),(invigorating music),(Jin speaking Cantonese),(invigorating music),(Jin speaking Cantonese),(invigorating music),(Jin speaking Cantonese),(group laughs),(music concludes),(Jin speaking Cantonese),(inspirational music),(speaking Cantonese),- My father started this bakery in 1986.,People tell me stories,of how this has been a part of their life growing up.,(Jin speaking Cantonese),18 minutes, 18 minutes.,(uplifting music),(Jin speaking Cantonese),- Mooncakes are like our traditional item,that we eat during the Mid-Autumn festival.,There's less and less people who make mooncakes by hand.,(Jin speaking Cantonese),(uplifting music),(Jin speaking Cantonese),(uplifting music),(Jin speaking Cantonese),(uplifting music),(Jin speaking Cantonese),(uplifting music),(Jin speaking Cantonese),(uplifting music),- We've become a part of people's morning rituals.,Like they come here in the morning, they get their coffee,,they get their bread and then they go to work.,(uplifting music),There's been a lot of support from the local community.,(uplifting music),It is very hard to find people,who want to continue this tradition.,Once this crew is gone, it's hard to say,,will we be able to keep all these items available.,We want to just grow this community,and have more people come and experience the culture here.

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零失敗麵包製作: Chinese Bakery Milk Bread | Homemade Sandwich Bread

零失敗麵包製作: Chinese Bakery Milk Bread | Homemade Sandwich Bread

thằng chơi chắc như partan nên phải hay,thẩm giáo bảo và trả lời sàn miền than,taxi

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14 Buns You Need to Try at a Chinese Bakery

14 Buns You Need to Try at a Chinese Bakery

hey guys Chinese people love bugs,especially people from southern China,that's why if you ever come to New York,and go to Chinatown there's basically a,Chinese bakery on every single block,Chinese people like with all other,things they get really creative when it,comes to buns so there you go that's a,look inside a Chinese bakery as you can,see there's funds everywhere and of,course I have this in front of me so uh,everybody is basically walking by and,staring at a Chinese guide at about 15,fun city in front of him but to me this,is just breakfast today I'm gonna,introduce you guys to some of the buns,you must try if you ever go to a Chinese,bakery first of all let's start with,this this is really insane this is a bun,yeah with a hot dog inside so basically,this is like a giant pigs in a blanket,the bun itself is buttery and sweet and,the hotdog really provides a very savory,element to it so let's give this a try,mmm this is actually one of my favorite,plush I know this is horrible for me,because we've got the bun which I can,taste a lot of butter and there's a lot,of sugar in there and I know the hot,dogs not good for you but the,combination of sweet and savory this is,really awesome this is better than a,typical hot dog you really don't need,any ketchup or mustard the contrast of,the sweet and savory works so well in,this bun this is my guilty pleasure,right here so here I have something,that's basically the same concept except,for it's in a croissant so this is even,worse for me this is such a nice buttery,flaky croissant so let's give this a try,this is what it is is a croissant with a,hot dog stuff inside and there's nothing,wrong with that that's a big stress hot,dog chill this might look a little crazy,when you first see it you're like oh hey,a hot dog and set him on like what the,heck is that but this is really really,awesome definitely got to try this so,while we're on the topic of hot dogs,let's keep going on with the hot dog,theme and buns and we got this one here,this is basically a flying saucer a,Chinese flying saucer bun with hot dog,and scallions and this thing is awesome,because not only is it shaped like a,flying saucer not only does it have like,four parts of a hot dog in there not,only does it have scallions you know,what it also has bacon right there,that's crazy,this is like the fully loaded UFO,Chinese hot dog bun so when I eat it,should I make them UFO flying sound I,really like this because it's easy to,break apart and gum it's easily sharable,so you can break these into four pieces,I want to try bite with a bacon s guy,I loved your sweet buns with hot dogs,inside I think this time flavor it goes,really really well with the whole thing,and you can never go wrong with bacon,next I want to jump to the switch side,for just a little bit because my bun is,melting and I need to show you guys,before it completely disappears this,although it looks kind of crazy rolls,now it didn't always used to look like,this this bun used to look beautiful,before they packed it with a hot steamy,bun on top and melted all the cream but,you know what guys like everything else,that's beautiful it's the beauty on the,inside that counts,in the inside of this is still beautiful,creamy goodness basically this is a bun,sandwich with cream inside and coconut,shavings on top and I really really,really like this bun but it doesn't keep,you can't really like carry this for,like a whole day and then eat it you got,to eat this right away,now let's be clear about something you,don't go to a Chinese bakery and expect,to find healthy things all right that,does not exist,none there is no health options at a,Chinese bakery it's got to go with it,just get whatever you think that looks,good,and just eat it so this is absolutely,delicious the cream is awesome the,coconut shaving is great this bun is not,overly sweet I don't think it's really,really awesome but is it good for me,probably not but is it delicious yeah,it's really delicious let's bring it,back to the savory side for a bit and,I'm gonna show you guys my favorites bun,from a trans bakery this hot pie looking,bun it's my absolute favorite and when I,tell you what this is some of you might,think I'm insane if I promise you this,is absolutely so delicious this thing,usually at the top is crunch here but I,bought this bun a little while ago so,it's not crunchy anymore this is a tuna,bun yeah you heard that right,tuna fun there's tuna inside this bun,and you know what it's absolutely,fantastic so let me break this apart for,you you can see what's on the inside,let's see that that's all tuna and I'm,gonna tell you right now this is so good,it's my favorite bun this tuna is,seasoned very well and when you buy this,hot the top is very crispy,there's a sofa does true not is soul,flavor for kids you guys now and with,the sweetness of the Chinese bun this my,friends maybe one of the best ways to,eat Runa hmm also that lady left and,before she left she commented on how,much I c

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The Ultimate Guide to Chinese Pastries: Top 10+ Buns You Need to Try at a Chinese Bakery

The Ultimate Guide to Chinese Pastries: Top 10+ Buns You Need to Try at a Chinese Bakery

我的祖母更喜欢它,因为它更适合祖母,每种文化都有自己独特的烘焙食品,我们很高兴 在此视频中,向您展示 一些最受欢迎的中国糕点,今天,我们在冲洗市中心,那里有很多很棒的中国人面包店让我们 和你一起,去 这么多中国面包店台北面包店法达面包店新冲洗,面包店和马克西姆面包店哦还有彩虹面包店好吧,我们有很多面包可供选择,,我认为这是我们最 喜欢的面包 之一首先是,这里 的菠萝 蛋奶沙包,所以这是底部的一个轻微加糖的面包,但是,这个看起来菠萝的东西在顶部 有趣的事实 它实际上没有菠萝没有菠萝 这个顶部,只是几种成分的组合 黄油牛奶在烤箱里变黄所以,看起来像菠萝皮让我们吃吧让我们做这是 中国面包店,最受欢迎的烘焙食品 之一它有点甜它蓬松很好吃轮到你了GHT,哦男人菠萝面食脱落它在这里的超级蓬松,很酥很易怒,但它很可爱它像一个真正,清爽的甜味它的味道最好的直出烤箱 我们有,什么 没事 下下一个我们刚刚椰子奶油面包看起来很凌乱,它实际上是,非常混乱,如果你在吃它必须到处喷所以 这包子的椰子奶油,的趋势 包子有它椰子片有咸的甜奶油在 它 制作精良,的奶油吃 糖这对你没好处,但它闻起来美味,它是好吃,迄今为止的前两个烘焙食品,我们吃了真的很乱其实我从小,在中国 吃这个 也看那些有很多形状的椰子奶油是荧光笔 唐 不要,选择这个,因为它就像你的嘴和你的衣服一样,我喜欢,接下来的这个,我们得到了玫瑰石英的纹身宝,小心不要吃,它后面 的纸 ,它混合在一起,所以你必须剥掉它剥开那个o FF一点点,让我们细细品尝,这绝对已经被吃掉温暖,但仍然是我的这个猪肉里面最喜欢的一包子,你已经,得到了玫瑰猪肉,这是它的海鲜酱酱油和糖的糖蜜混合和大量,的其他成分,这使得这个这么好,顶你烤它作为一个孩子,我 总是肉情人 之前,釉面,所以,当我去中国的面包店,而每个人的得到包子我去,的鱼片或鸡肉鱼片三明治和你”令人惊讶的是,他们甚至 在面包店内,出售汉堡包 他们甚至在面包店内出售牛肉汉堡 所以这里有一个鱼片鸡肉三明治面包,所以它有一个鱼片条番茄黄瓜和融化的奶酪 我认为,这里有一些蛋黄酱非常简单非常基本但是包子本身很甜,鱼,很香,我要咬一口,这是过去的美好时光,钓鱼让我想起了麦当劳的,鱼,这也是我最喜欢的包子之一,我也喜欢鱼,我喜欢西红柿,里面,有还有黄瓜有了这种特殊的东西,这 显然 是面包店中更贵的东西之一,,因为里面有肉,但感觉真的很真实,下一次我们买了热狗,所以,有一些糕点热狗很受欢迎,有这个,还有,这个一个这个是一个包子里的整个热狗,这个是切 好的 ,所以我们要试试这个,普通的基本热狗包,这真的很好,关键是包子,很甜,而热狗是有点咸,让我们咬一口,它是非常基本的甜面包,没有加倍这就是它的字面意思,是的,我觉得它的味道与普通的美国恶作剧有点不同,嗨,伙计们,好吧,我要咬一口烤肉猪肉包子哦,是的,我会把它拿出来,看看好吧,,我们还有什么我们得到的这是热烤猪肉包子是的,它不再热了,尽管,试试这个,你能把我脱下来吗是的,干杯,哦,有点湿现在,我觉得这个味道肯定好多了啊,就像你说的,它是湿的,如果你想,喝点冷的,我认为这会更好,当他们提供服务时,有,一个警告要小心,因为它太热了哦,真的是双底盘才能获胜,是的,,我认为它仍然是真的好真的好美味糊糊的融合,这就是我们正在做的,所有的权利法案在这里我们得到了这家瑞士蛋糕这几乎是软的奶油蛋糕,,奶油 漩涡 之间,它看起来像一个蜗牛这就是我怎么形容它,所以我很打开这个通常,只需要一个管子,但我会让它更有趣哦哇让我们试试午餐蛋糕,这个奶油太好了我需要这个它有点柑橘是的这是最好的,工作世界哦,是的,在此之前我必须尝试一件事,因为太冷了,晚上太热了,我们,有港式奶昔奶油奶茶,含有大量糖和咖啡因炼乳,,这是现在的完美饮品,因为天气有点冷这是 第,一个 吗太好了,很好,我很喜欢,想尝试一下,不确定是的,很好,到了,,是的,我们去买海绵蛋糕,所以这个海绵蛋糕的形状就像一个超大的纸杯蛋糕,,而中国面包店就是这种 蛋糕 形状 很轻 透气 不那么甜 走吧,哦,,对于普通的东西来说非常美味 我不,知道它是什么味道 但你绝对可以尝到一些,鸡蛋黄油牛奶面粉和糖这些是制作这张纸的成分包裹蛋糕,美味 这个红豆面包很特别,因为上面有一个菠萝皮或者,它的菠萝像一个普通的菠萝奶油面包,但在里面你会发现一个惊喜,我们已经,知道它是什么了哦,是的,这看起来不像红色豆子里面是紫色的 哦,我看到了,豆子 我实际上看到了不喜欢红豆的豆子 但它是最受欢迎的口味之一,有一种后天的味道 我觉得是的 我的祖母喜欢它,就像它更适合祖母,一样很好哦亚洲最受欢迎的口味之一,,它是可行的,你想尝试哪一种,好吧,让我们试试臭名昭著的don,所以这个点,来自新的冲洗面包店,营养面包店实际上是 这里 最受欢迎的,面包店 之一, 可以买到浴缸罐我们打破这个是的打破它哦超级成本 30 哦很好哇,你会喜欢他们我要一块哦是的为什么哇好欢呼伙计们,像果冻一样 欢呼 是的最好的超级蛋奶冻之一就像 本 一样,说它就像鸡蛋辣椒 是的,它顺着你的嘴流下来 真的很好,吃 它很容易 它无处不,在 鸽子会很高兴 虽然是的 好吧 我想我们应该试试这首歌 这叫,什么的猪肉片位在上面,你实际上可以把这些在汉字和米饭太,是啊,所以它大多只是包子的底部,然后在上面猪肉一点点,呀,你猜它当然它是如此响亮这里啊没事我”我要咬一口,所以猪肉布是actua lly 有一点松脆的口感,味道鲜美 我希望我们可以,只吃上面的猪肉布,而不是所有的面包,这很有趣 确保你可以 在超市,买一 小桶猪肉南瓜 你实际上,可以和汉字一起吃是的 非常好吃 我们这里有一个热狗面包 但它看起来像一个飞碟,这个热狗面包和另一个热狗面包之间的区别在于这个应该,有大葱 这里大葱之间有培根但仍然非常好,我假设你少吃热狗,因为它只是大块的,我更喜欢另一个我想更多,因为有了这个,你不会每 一口 都吃到热狗,,你只吃米饭,全是面包,另一个你肯定知道,接下来每一口 你都会 被热狗咬一口玉米包子对你不好在 医疗点 里面有很多黄油,像简单的东西不应该对你有好处你认为它是健康的,因为,它是红色的,但看看那个样子 t帽子黄油史莱姆我必须通过小圆面包才能知道,这是一个如此奇怪的组合 , 这是一个带有玉米的咸味小圆面包,这是您摄入蔬菜的方式,玉米不像我习惯的那样甜没有那么甜,你可以尝到所有的,油,对吧,是的,它肯定需要油脂在里面 某种蛋黄酱在那里,折叠起来 玉米绝对不是健康的选择,但非常好 我最好最后一次,但并非最不重要的是,我们得到了一个芝麻球,这个球太密集了 飓风让我试一试 它,实际上是中国面包店中最重的面包,之一因为它太炸了,有点不健康,哦,伙计,这是一个墨菲碗哦,是的,我的天哪,我要把盖子取下来,所以在里面,我们得到了雷吉麻糬,这个实际上吃起来有点乱那么,有一个模式在这里搞起我更兴奋的皮肤油炸面皮,这一个是最好的,我会吃一整顿那种皮,就像炸麻糬,皮上撒了芝麻,真的很好,但这不是我的首选,因为我在这里努力保持健康,,这就是潮红面包店之旅希望对你有帮助希望你决定尝试其中,的一些谢谢本谢谢你让我尝试所有这些食物很有趣是的,,在我没有尝试过所有对我来说是新的东西之前 你 尝试过什么有海绵蛋糕,飞碟,所以我想我最喜欢的仍然是椰子奶油 你最喜欢什么 哦,我的,天哪,我最喜欢的是我在上面放了一对 我喜欢鱼包,我喜欢热狗包,,你永远不会出错与chatsu平衡,我忘了这是永远的经典 , 你必须,有一个我认为这是明显的选择太是啊,这太耶感谢您的收看,,我们希望您参观冲洗或任何地方,有什么好吃的中国焙烤食品再见你好,喜你最喜欢的中国面包店是什么?伙计们,我的名字是来自纽约布鲁克林的 axel,我最喜欢的中国面包师,我最喜欢的时间是火腿和奶酪面包,你最喜欢的是蛋挞或黄油加玉米和,质地哦,我们如果今天让我这样做是的嘿嘿嘿

After seeing the fifth section, I believe you have a general understanding of chinese bakery bread

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CHINESE BAKERY - VEGAN MILK BREAD!! (STEP-BY-STEP)

CHINESE BAKERY - VEGAN MILK BREAD!! (STEP-BY-STEP)

hey guys so today we are going to be,doing a classic milk bread recipe I know,a lot of you guys have been asking for,vegan at Asian bakery items and this is,actually the basis this dough is really,the basis for everything whether you're,talking about the pineapple buns or the,cocktail buns and I'm really it's just,the super soft and rich bread that's you,know slightly sweetened it is very,reminiscent of a brioche it's just a lot,of the Asian bakery items revolve around,this bread so after we do this recipe we,can actually use it as a base and just,do so many more so I can't wait to show,you guys this recipes on how to reach,the kitchen and let's get started okay,so the unique thing about a milk bread,recipe is that it actually starts off,with a roux so I have 3 tablespoons and,a teaspoon of flour with about a half a,cup of water and I'm just cooking it,over medium heat just until it gets like,this so it really only takes about a,minute or two until you get to this like,kind of like nice soft pace you just,want to put that aside and let that cool,so during that time we can start on the,rest of the dough so I have about a,quarter cup of coconut milk along with,some Demerara sugar and I'm just gonna,mix that all together up until I think,that it's like nice and combined and the,sugar has melted just a little bit and,then I'm gonna put in one package of,yeast which is about two and a quarter,teaspoons of yeast and all of that goes,in,so I'm just making sure that all that,yeast gets nice and submerged and kind,of rehydrated a thing about this though,is that because there is a fair amount,of sugar and also the coconut milk is,thicker you're not really gonna get all,of that bubbling that you typically do,with just you know sugar or water and,I'm yeast so don't be expecting that to,too much but your yeast should be fine,so after you've let the yeast ferment,for a couple of minutes and your roux is,actually cooled you can feel free to,dump everything into a blender now I,have it on a dough hook attachment you,guess and certainly do this by hand I'm,in a bowl as well and I'm just mixing it,on low speed up until just everything,gets combined because the roux tends to,be a little bit thicker and it's harder,to add in so next is my mixture for an,egg substitute it's on two tablespoons,of water 1 teaspoon of oil and 2,teaspoons of baking powder and that it's,actually a really good egg substitute if,you don't have it and then go in on the,rest of the coconut milk so 1/4 cup goes,in there and you just want to blend it,up until just everything is nice and,smooth,a good tip for this is I you want this,dough to be more on the weather side so,if you do see that the dough starts,getting to be a little bit dry feel free,to add in just a couple more tablespoons,of coconut oil okay so um this is,actually mixes the flour so I have a,flour and then I'm also a pinch of salt,in there so it's three cups of,all-purpose flour and I'm basically,adding them in in three installments,again because I want to make sure that,this dough does not get over dried so,I'm adding it little by little and if I,do see that it is getting a little bit,dry I will put in some more coconut milk,into it,so once the flour is mixed in and what,you guys to see how wet the dough,actually is it's sticking to the sides,of the bowl and you're definitely,thinking oh this needs more flour but,you have to wait for it you're going to,actually need it for about 10 minutes on,medium heat and before I continue I want,to show you the texture of it so this is,right at the beginning of that ten,minutes and you can see it's sticking to,my hands and you can't even stretch it,because it's just not the gluten is not,developed yet it's not at that stage but,definitely this is the texture that you,are going to be working with at first so,don't worry about it so this is right,around ten minutes and I want to show,you guys again how the dough has changed,so it's still kind of sticky to my,fingers but this time it stretches out a,lot more and it doesn't just break,because the gluten has had a chance to,kind of develop so this is kind of the,stage that you're at you can't totally,make the the clear glass window pane if,you guys make breads that's sort of just,the test that they do so I'm just going,to put it back onto medium speed and,this is gonna go for another ten minutes,but first I'm going to add in two,tablespoons of Earth Balance and that is,just going to bring the moisture right,back in but initially it will kind of,the dough will kind of look loopy again,at first and it'll look like it has way,too much moisture in it but give it,another 10 minutes and then it will,definitely shape up,so this is after the ten minutes and the,dough has really gotten a whole lot more,elastic and I'm stretching it right now,and you can see that it doesn't really,break I'm able to stretch the dough a,pretty thin and you can kind of almost,see through it and this is actually the,texture that we want

After seeing the sixth section, I believe you have a general understanding of chinese bakery bread

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Char Siu Bao 叉燒包 (Chinese BBQ Pork Bun) Recipe - How to Make Tangzhong Milk Bread!

Char Siu Bao 叉燒包 (Chinese BBQ Pork Bun) Recipe - How to Make Tangzhong Milk Bread!

so I recommend that you make your cha su,Bao filling first that way has some time,to cool before you fill your bow so go,ahead and lob off about a quarter of the,onion or so and just peel it and finely,dice it until you know you have a fine,dice so at this point you can add some,celery you can add some shiitake,mushrooms water chestnuts none of those,things are traditional but you know feel,free to add if you like then once that's,done set it aside and just take your one,pound of cha su or chinese BBQ pork I'm,using as you see here store-bought,ciaossu and I just you know found the,best quality barbecue pork that I could,in my neighborhood and I do like a,leaner cha see you if you've been,trusted before you know some pieces are,super fatty but I personally like a,leaner cuts but you know of course,that's up to you if you want to be super,extra of course you can make your own,choice see you and Chinese BBQ pork butt,yeah either way just go ahead and finely,dice set up and set that aside,then once you have that done you want to,take a small saucepan just add two,tablespoons of any sort of neutral,flavor oil like a grape seed or canola,avocado oil even if you're being very,fancy in hipstery so then just go ahead,and add your onion I just mix it around,and your heat should be about medium or,so you don't want to burn it but a,little bit of caramelization is okay now,at this point you just want to add your,liquid so I'm using a homemade,low-sodium chicken stock here but you,can use water you can even use vegetable,stock I mean if that's the case I would,just recommend using water these are not,vegetarian buttons because you know,obviously as Tatsu so you want to add,some molasses for sweetness along with,some hoisin sauce that's a little bit,sweet and salty as well as one,tablespoon of oyster sauce which,definitely is salty so be careful here,it does how a little bit of that oyster,flavor but it's more like umami I would,say it's not like overtly seafoody so,once it's bubbling away and again your,heats about medium-high you want to add,your cornstarch slurry which is simply,just a combination of some cornstarch,and water that way you can really,thicken up your mixture and just let,that cook for about three minutes until,it's super thick and shiny and glossy,looking just like you see there,once that's done go ahead just remove,from the heats and add your Chao su and,just stir it around so everything's,nicely coated in that nice barbecue,Chinese barbecue sauce so now let's get,to the fun part so we're gonna make the,Tang song for our bread dough so you're,gonna need 39 grams of bread flour along,with 195 mils or about three to three,quarters of a cup of milk you're just,going to whisk that in a small saucepan,just till it's nice and smooth and then,just take it over to your stovetop and,heat it up over about medium heat until,it is and make sure you're whisking all,the while until it resembles a very,thick white paste just like you see,there and this mixture may seem a little,unusual to adds bread dough but trust me,it helps to hold onto that moisture and,your bread will be fresh for days so,that's the secret to any Chinese or,Asian type vows or bread things like,that so then straight into the bowl of a,stand mixer you want to rip the,remaining flour so it's gonna be 351,grams of bread flour along with 50 grams,or a quarter of a cup of granulated,white sugar for a little sweetness and,two and a quarter teaspoons of dried,yeast or one package of active dry yeast,along with one large room temperature,egg and one large egg yolk or of one egg,yolk of a large egg I suppose and then a,little bit of salt and a remaining,amount of milk,and just go ahead and pop it into your,KitchenAid mixer,don't forget your tang song which is,that flour and milk make sure that you,cooked earlier which should have cooled,down by now then just go ahead and add,your dough hook attachment and start it,off on low speed and just let it need,for roughly 20 minutes or so or until,it's a very soft smooth ball dough in a,while it's kneading you do want to add,two tablespoons or 26 grams of butter so,after about 20 minutes of kneading and,trust me it really does need all that,time because Tang song dough does take,does have a tendency to take very long,to knead and you want it to look like,something like this where it still has,some stick to the surface of your,counter or whatever using a pastry board,or something like that so still adheres,to it as you see there but overall it,still sticks to itself so if you lift it,up even though it's adhering to the,surface if you lift it up it does come,off in one large mass so and it should,be nice and smooth on top just like you,see there and if you stick your finger,in it should leave an impression it,would end and slowly spring back so you,know you're done kneading when that,happens then go ahead and place it into,a large cleaned lightly oiled Bowl for,it to proof for about two hours or so,mungus,they see,

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