I love eating this bun as a kid and watching this brings back childhood memories 😊 I’m glad I found your recipe, I will try to make this at home for my children.

Thank you and your grandma for the recipe. Enjoy having your grandma to cook with. I miss mine so much…she taught me how to cook.

@CookingwithGrandma

2 жыл бұрын

Hope you enjoy

I love Chinese Tai Pao ! Nice cooking presentation👍! Thank you for sharing your tutorial video 😋.

Nothing can beat grandma's home cooking! This looks so good! It reminds me of the big breakfast bao you can get in Hong Kong - it is filled with slices of chicken (thigh meat) with slices of mushroom, Chinese sausage, and sometimes also salted duck egg. Yum!

@CookingwithGrandma

2 жыл бұрын

thank you for watching

@wokk9543

2 жыл бұрын

that sounds so goood

@ghonbon6341

10 ай бұрын

@@CookingwithGrandma check your finger to a dermatologist can be a melanoma

I have been making the Bao per your recipe a number of times. They are so delicious. I hope to learn your other recipes in the future. Thank you so much for sharing.

Thanks for sharing this Big Bao recipe Cooking with Grandma I’ll try for this it looks different from another pao. Godbless ❤

Thank you so much for this recipe! I’ve done this at least 5 times in February! Next time I’ll double/triple the recipe so I can freeze them :) 🙏🏻 very good recipe!

@CookingwithGrandma

2 жыл бұрын

thank you for try this recipe

@kcet1948

2 жыл бұрын

Since this is a success. Can you please make the bbq pork bao.

@mssparkz

Жыл бұрын

@CocoBunny, until double in size, usually at least an hour

I love Grandma cooking, thanks for sharing, I do miss my grandma,she done a lot of traditional stuff.

Thanks cooking with grandma ❤❤❤❤ to share veryone , look yummy 🤤

She Knows What She's Doing! I love the music too!Thank you for your wonderful recipe🙏

Thank you!!! This is the recipe I was looking for, with water chestnuts egg, mushroom and pork!!!! I am definitely making these asap!!!

Same bao we have my country filled different meat and salted egg too big bao..thanks for sharing ❤️

Thank you for sharing. I follow exactly the steps and it was so successful, fluffy and very delicious. The texture soft and chewy. I subscribe now👋❤

@CookingwithGrandma

2 жыл бұрын

You are welcome 😊

Hello from Sydney, Australia. Can’t wait to try this recipe. Only have regular pork mince from butcher, but think that will still be delicious 👍

@CookingwithGrandma

2 жыл бұрын

Hope you enjoy

Just made this recipe today! Thank you. Recipe was perfect and tasted like what I used to get in L.A. Someone asked how long to let the dough rise. It took me 4 hours at 70 degrees room temp. Google said it could rise inside an oven with just the light on and that should take 1 to 1.5 hours. My dad used to make it with milk to make the bao more white. Mine was beige. Maybe bleached flour is key too.

@CookingwithGrandma

Жыл бұрын

thank you for watching

@tdhtran

6 ай бұрын

You answered my question regarding about the time. They didn’t put that information on the video. Also thanks for your explanation about the milk.

👍❤️..Looking sooooo 😋..Definitely tryouts with veggies fillings in stead of meat fillings ..Thanks for sharing recipes..🌹..

What a great video, very easy to follow and looks so good. Thank you for sharing!

Nothing beats Da Bao. So many fond memories of the childhood. The feeling of luxury from biting into one👍👍👍

@CookingwithGrandma

2 жыл бұрын

thank you for watching

Looks very good,cant wait to try the recipe..thanks for sharing.

@CookingwithGrandma

2 жыл бұрын

thank you for watching

Thank you for this yummy recipe my favorite huge bun when I was in my teens this my favorite lunch everyday and even today . I promise to follow your big bun bao recipe . I enjoy the music too. God bless you grandma . More recipes to share & love to learn 👏👍🙏❤️💕

@CookingwithGrandma

Жыл бұрын

thank you so much

I like Bao, we called it Siopao in Philippine language, that's one of my favourite foods.

So wonderful ! How kind are you !! I may try to cook it someday . Thank you so much ! :)

@CookingwithGrandma

2 жыл бұрын

Thank you for watching.

I made this yesterday and it was a success. I reduced the chicken powder from 1 Tbsp to 2 Tsp and salt from 1 Tsp to 1/4 tsp. It was perfect. Thank you!

@hunghangaroo

6 ай бұрын

did u proof it? if yes, how long?

Thank you for sharing this recipe, I’ve tried sooooo many different bao dough recipe and they always come out real dense even just the initial process of making the dough and they don’t rise the way your grandmas recipe is, so I followed her recipe to the T and my dough rose to perfection! Can’t wait to steam them to see the result!

@chefejaz26

Жыл бұрын

Wonderful

I love this so much. I've always bought mine from Oakland Chinatown. Buy lots and freeze them and stem it when I crave.

@CookingwithGrandma

2 жыл бұрын

Thank you for watching

@CookingwithGrandma

2 жыл бұрын

Thank you for watching

@user-yb8tz3wy7e

2 жыл бұрын

, ,, ล๙จช

Perfect. It always takes ages to make little pork buns. Making them bigger will go faster

I love this recipe , I will be trying it soon. Thank you for sharing

Wow 😮😋😋😋

Love Love your recipe.. so simple and delicious ❤❤❤❤❤ Thank you for the upload 👍

Thank you Grandma!

I loved it. Which cup that you was using please? Thanks.

Been watching yours and “Jac in NewYork 小茗食在紐約” channel. Like! ❤️

Omg, my Grandma used to make this same Chinese Cantonese bao for us when we’re kids.

Love the way you roll the dough..... What a pro!!!🙏👍

@CookingwithGrandma

2 жыл бұрын

Thanks so much 😊

So beautiful bao.... Loved it

@CookingwithGrandma

2 жыл бұрын

Thanks a lot 😊

Hi! Just watched your video it looks delish. I want to try it but can I request for the written full recipe. Thank you!

Watching you prepare and especially how you fill and shape these Tai Paos is a work of art!! I will try to make these one day and can only hope they turn out at least half as good as yours!! Thank you for showing us how it's done :)

@CookingwithGrandma

2 жыл бұрын

Thank you so much 😃

@christychan9751

Жыл бұрын

背后音乐太大声干扰 我要看的视频 了

Yummy 👍🏻👏🏻🙏🏻

Superb recipe!

Thank you for sharing !

💖💖💖🙏🙏🙏 Thank you Grandma ...

I like to eat this a lot. I try to find how to make then I saw yours .Thank you so much. ^^

@CookingwithGrandma

2 жыл бұрын

Hope you enjoy

Amazing and beautiful. I’ve been searching for how to make these Baos for so long and I’m so happy I found your video. It’s the best one I have seen!!! Thank you.

@CookingwithGrandma

2 жыл бұрын

My pleasure 😊

This is the best bao ever thank you

Thank you for this recipe! Can you tell me how much each piece of dough should approximately weigh?

This looks exactly what i was looking for. Can you leave out the sugar for the dough and still get similar results? My dad is fructoseintolerant and cant eat any kind of sweet things. Thanks!

Thank you for watching , big bao dough recipe : - 1 cup warm water or warm milk, - 2 Tbsp white sugar, - 1 1/2 tsp yeast, - 400g all-purpose flour, - 2 Tbsp veg oil (lard or pork lard), - 1 1/2 tsp baking powder, - 1 tsp cooking oil big bao filling; - 1 cup jicama or water chestnuts, - 2 Tbsp green onion, - 2 boiling eggs, - 2 chinese sausage (steamed 10 mins) - dried mushrooms ( soak for overnight )4 piece, - 1 piece char siu pork - 2 Tbsp green onion, - 350 g pork should , - 1 cup jicama or water chestnut , - 1 Tbsp oyster sauce, - 2 Tbsp sesame oil, - 1 Tbsp chicken powder, - 1 tsp sea salt, - 1 tsp white sugar , - 1/2 tsp ground pepper, - 1 Tbsp cornstarch. ⁃ Place buns into the (bamboo) steamer rest for 15 mins, Steam: -start with cold water on high fire -when you see steam comes out, set on medium fire for 20 minutes, - leave the lid on for 5 minutes , after turning off fire.

@sreynuchbong7587

2 жыл бұрын

So many thanks-for your writing instructions… I Appreciated for all your sharing !! :)

@rjonasd2

2 жыл бұрын

Sounds like too much yeast+ baking powder, my dough looks like a sponge

@pkatulype8261

2 жыл бұрын

Please how to make a white bao when i make it my bao it’s yellow

@sarahthiess8917

2 жыл бұрын

Thank you

@kcet1948

2 жыл бұрын

@@pkatulype8261 The Hong Kong Flour produced by Red Man yielded shockingly white results, followed by the Taiwanese flour. White Lily came in third.

Watching from Brazil. Certainly I will try make in my house. I love Big Bao!!

@CookingwithGrandma

2 жыл бұрын

Thank you for watching

Love it ! Thank you

The restaurant " Yum Cha" rarely sever Tai Bao these day , because after eaten ONE of these Bao , you almost full for any other dishes . I used to buy these in lucky deli and other takeout food in Chinatown Los Angeles for $1.50 each , quick and cheap snack between meal . I will try this recipes . thanks for upload .

@CookingwithGrandma

2 жыл бұрын

thank you for watching

wow..nice tutirial..I love it

I wish I had one😋

waw that looks good..

Looks really good, lots of stuffing!! The ones I bought always have too thick of the dough.

@CookingwithGrandma

2 жыл бұрын

thank you for watching

thanks for sharing the recipe, I tried the bao a month ago, dough turn really good nice soft and I freeze some of it and today I steam it again before I ate, still nice soft. except I am not good about pleading the dough.

@CookingwithGrandma

Жыл бұрын

thank you for watching

@rosalieorense2019

8 ай бұрын

Hello! Did you freeze the bao before or after steaming them?

@rosalieorense2019

8 ай бұрын

I want to save some of the baos for later use. Should I steam them first then freeze? Or can I freeze them right after they rise?

@WithGoodIntention

4 ай бұрын

@@rosalieorense2019I usually freeze after steam then steam again just to warm them up.

I agree that the choice for background music is not conducive to watching the making of the Big Pao.

😮😮 this look so delicious 🤤🤤

It looks delicious and I love ❤ it 😋 😍!

@CookingwithGrandma

2 жыл бұрын

Thank you 😋

Looks really yummy 😁! Could you tell me specially what kind of yeast you use?

Your recipe looks very good, I will try it thank you for sharing

@CookingwithGrandma

2 жыл бұрын

thank you for watching

@kayxiong4204

2 жыл бұрын

@@CookingwithGrandma your ingredients say warm milk but your directions showed warm water. Which is the correct way? Please?

@CookingwithGrandma

2 жыл бұрын

@@kayxiong4204 warm water or warm milk, use milk the dough will be more white, taste better, thank you for watching.

@starwyatt8473

Жыл бұрын

@@kayxiong4204 YOU CAN USE MILK OR WATER. IF USING FAST ACTING OR RAPID RISE YEAST, YOU CAN ADD IT DIRECTLY TO YOUR FLOUR MIX. YOU CAN USE EITHER COLD OR WARM LIQUID (100 DEGREES). I PREHEAT MY OVEN TO THE LOWEST SETTING FOR 3 MINUTES THEN TURN IT OFF BEFORE I PUT IN THE COVERED DOUGH. IT TAKES 45 MINUTES TO DOUBLE THE SIZE OF THE DOUGH.

@starwyatt8473

Жыл бұрын

I'M IN THE STATES AND IMPORTED FLOUR, LIKE THE HONG KONG AND TAIWAN FLOURS ARE HARD TO FIND AND VERY EXPENSIVE. LESS EXPENSIVE AND WHITER ONE IS CAKE FLOUR. ALL-PURPOSE FLOUR IS LEAST EXPENSIVE AND GOOD ENOUGH (ESPECIALLY IF YOU'RE SELLING THESE BAOS) AS LONG AS YOU GET BLEACHED AND USE CRISCO LARD. IT IS IMPORTANT TO KNEAD THE DOUGH REAL GOOD (ABOUT 8 MINUTES) TO LET AS MUCH AIR OUT. ALSO BRUSH CRISCO ALL OVER DOUGH BEFORE YOU LET IT RISE (FOR AN EASIER MIX, YOU CAN MELT THE LARD). I HOPE THESE TIPS HELP

Big bao look delicious...wish you success and good health

@CookingwithGrandma

Жыл бұрын

thank you so much

@ijahdagang6121

Жыл бұрын

@@CookingwithGrandma you're welcome...wish we success together

What kind of yeast you use? Craving for kowloon house jumbo pao i want to make my own siopao🥰

Thanks for the recipe. Question about steaming time. Do you start timing (20 min) after placing over cold water, or after water boils?

@CookingwithGrandma

2 жыл бұрын

after water boils, 20mins,

@starwyatt8473

Жыл бұрын

@@CookingwithGrandma START TIMING WHEN WATER STARTS BOILING (YOU CAN SEE THE STEAM COMING OUT). IT TOOK 20 MINUTES TO STEAM LARGE BAO LIKE THIS WITH BIG FILLING (I HOPE BIG FILLING LIKE THIS WILL COOK FOR 20 MINUTES!). IF MAKING REGULAR SIZE, 15 MINUTES IS ENOUGH.

I really like siopao❤❤❤

This is my favorite version of bun. The version during my childhood. I just wonder if the ground pork is well cooked inside.

how long should the dough rise ?

Tried the recipe today! It came out really great compared to other recipes I have tried before, but mine came out a little salty even though I followed recipe

@kpleeon1939

Жыл бұрын

1 Tbsp chicken powder, seems to be too much could be 1 teaspoon instead, ?

Wonderful

Hello, ty for recipe. Does it matter if it’s lean ground pork or the extra fatty ground pork???

Yummy 😋 😋 😋 😋 ♥️♥️♥️♥️👍👍👍

@CookingwithGrandma

2 жыл бұрын

Thanks for liking

Thank look so delicious

Beautiful.

How long do you steam the buns? It looks delicious 😋

@yardner1963

2 жыл бұрын

At 7:36 does say to steam for 20 minutes on a high flame and to not take the steamer basket’s lid off for 5 minutes afterwards 😊

@starwyatt8473

Жыл бұрын

@@yardner1963 IT STEAMED FOR 20 MINUTES BECAUSE IT IS A BIG DOUGH WITH A LARGE FILLING. IF MAKING A REGULAR SIZE, 15 MINUTES IS ENOUGH.

Sooo big and white just like the ones i used to see and eat in Singapore!

Can you substitute chasiu pork slice and chinese sausage with cook chicken thigh and salted egg yolk instead of quarter harboring egg since there already mince pork mixture to wrap the pre make meat ball to put into the bao dough?

@chun_lisfii3596

2 жыл бұрын

You can do any receipe. It's just not sure it's good. I mean I'm not fan of salted egg

Thanks grandma!

@CookingwithGrandma

2 жыл бұрын

You are so welcome

Looks so good. There bun i always not doing good

@CookingwithGrandma

2 жыл бұрын

thank you for watching

Hangi unu kulaniyorsunuz bilgi verirseniz sevinirim tskrler

Perfect so much love ❤

@CookingwithGrandma

Жыл бұрын

thank you for watching

Good afternoon nice presentation my dear friend

@CookingwithGrandma

Жыл бұрын

thank you so much

Best KZread back ground music I've Heard. Original . Piano 🎹🎶👍

@CookingwithGrandma

Жыл бұрын

thank you for you support !!

Perfect.look yummy.

@CookingwithGrandma

2 жыл бұрын

Thanks a lot

this video deserves more views

@CookingwithGrandma

2 жыл бұрын

thank you for watching

ကျေးဇူးတင်ပါတယ် နော်

🤔🤔👍👍 j'aime beaucoup🤤🤤

You made beautiful chinese buns

@CookingwithGrandma

2 жыл бұрын

thank you for watching

Thank good 👍👍👍👍

Thanks for your receipt. You made beautiful chinese nun. 👍

@CookingwithGrandma

2 жыл бұрын

Thank you so much

Good job

nice and yummy cooking😋😋😋new subscriber

@CookingwithGrandma

2 жыл бұрын

Thank you for watching

Hi, can I use Bao Flour instead of all purpose flour? Any difference in texture?

This is very similar to my dad’s version

when do you add the warm milk in?

Perfect

@CookingwithGrandma

2 жыл бұрын

thank you for watching

Like it thanks

@CookingwithGrandma

2 жыл бұрын

Thank you for watching

What is a char siu pork?Thanks for your recipe.Also what do you call the paper for each bun?

@CookingwithGrandma

2 жыл бұрын

Char Siu pork is Chinese bbq pork, and thank you for watching

@CookingwithGrandma

2 жыл бұрын

We use parchment paper

Nice, I like it 👌

@CookingwithGrandma

Жыл бұрын

thank you for watching

Hebat.

I didn’t care for the music in the background. But I loved the video.

@CookingwithGrandma

2 жыл бұрын

thank you for watching

❤️❤️❤️💕