Brioches BAO à la viande ✨ NOUVELLE Recette Plus SIMPLE 🥟 Peau Moelleuse Inratable et Farce Juteuse

I suggest you make Chinese baozi buns (包子) with meat. 💡 This new recipe is simpler than my previous versions 😁 🥟 The dough is easy to prepare and quick to rise. The result is a well-risen, fluffy texture that doesn't collapse. 🥩 The meat filling contains few ingredients. It's super fragrant, especially thanks to the Sichuan pepper. You'll learn: • how to prepare a dough without salt for better rising; • the trick with roasted Sichuan pepper for a unique flavor in the filling; • the method for obtaining a sticky filling that remains juicy after baking; • how to do a simple or traditional folding; • steaming from a cold start for puffy and soft bao; • different ways to reheat your buns. Bon appétit and happy home cooking! 👩🏽‍🍳 Ingredients for 14 baos: Dough: 500g wheat flour (T45 or T55) 1 tsp sugar 4g dried yeast 270g warm water Filling: 400g minced meat (chicken, pork, or beef) 2 tbsp light soy sauce 1/4 tsp dark soy sauce 2 tbsp oyster sauce 1/2 tsp salt 1 tsp sugar 1/2 tsp ground pepper 1/2 tsp Szechuan pepper 1 garlic clove 1 tsp grated ginger 4 tbsp water 2 spring onions 1 tbsp toasted sesame oil 1 tbsp sunflower oil 📕To find my book Cuisines d'Asie: https://linktr.ee/CookingWithMorgane 🌈INSTA:   / cooking_with_morgue   👍FB:   / cookingwithmorgue   🎶TikTok:   / cooking.with.morgan   💖https://www.cookingwithmorgue.com/