Egg and cheese bao buns from scratch
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Date: 2024-02-16
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Comments and reviews: 19
OtonashiV
Come to think of it, we usually call Chinese buns bao, but bao are always stuffed with a filling, or, in the case of gua bao style like the ones in this video, wrapped around a filling. Plain Chinese buns are mantou, but I feel like I've never heard of the term outside of China. They are quite bland by design tbf. I suppose they're just not nearly as popular. I certainly don't go out my way for them.
Personally, I occasionally eat regular frozen (almost always microwaved with a wet towel rather than steamed - sorry, ancestors) bao or gua bao for breakfast bc I'm too lazy to make something like this lol
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Come to think of it, we usually call Chinese buns bao, but bao are always stuffed with a filling, or, in the case of gua bao style like the ones in this video, wrapped around a filling. Plain Chinese buns are mantou, but I feel like I've never heard of the term outside of China. They are quite bland by design tbf. I suppose they're just not nearly as popular. I certainly don't go out my way for them.
Personally, I occasionally eat regular frozen (almost always microwaved with a wet towel rather than steamed - sorry, ancestors) bao or gua bao for breakfast bc I'm too lazy to make something like this lol
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andrewwilliams8841
That looks amazing! I get little sandwiches like that at this ramen izakaya in Portland, usually with karaage or pork belly with a little spicy mayo, pickled red onions, and scallions. They're great -- I've never thought of making an egg and cheese sandwich that way, but I'm sure it would be all soft and gooey and delightful.
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That looks amazing! I get little sandwiches like that at this ramen izakaya in Portland, usually with karaage or pork belly with a little spicy mayo, pickled red onions, and scallions. They're great -- I've never thought of making an egg and cheese sandwich that way, but I'm sure it would be all soft and gooey and delightful.
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serpentax
i live in taiwan so i'm just going to buy the buns at the store. and i'm going to steam in my rice cooker. i really like bao. i've been making tacos out of all kinds of different regional cuisines, but it's never crossed my mind to do it with bao! thanks for the inspiration, adam.
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i live in taiwan so i'm just going to buy the buns at the store. and i'm going to steam in my rice cooker. i really like bao. i've been making tacos out of all kinds of different regional cuisines, but it's never crossed my mind to do it with bao! thanks for the inspiration, adam.
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uniworkhorse
I've always been intimidated by baos at home but Adam has the inate ability to make me less afraid to try stuff at home, this looks sooooo good what a combo.
I remember always eating the meat first out of my char siu baos just so I could enjoy the bread alone as a kid
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I've always been intimidated by baos at home but Adam has the inate ability to make me less afraid to try stuff at home, this looks sooooo good what a combo.
I remember always eating the meat first out of my char siu baos just so I could enjoy the bread alone as a kid
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DanceCommander
Every time Trade sponsors a video I see Adam using that cheepo, flimsy, ceramic burr coffee grinder and I hate it.
Especially since nowadays, there are some really high quality, affordable options available. Someone need to send this man a decent coffee grinder!
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Every time Trade sponsors a video I see Adam using that cheepo, flimsy, ceramic burr coffee grinder and I hate it.
Especially since nowadays, there are some really high quality, affordable options available. Someone need to send this man a decent coffee grinder!
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chenjamin4061
adam! instead of pressing out rounds with a glass, i’d rec comes rolling the dough into a long, thin-ish tube and then cut it into the appropriate amount of pieces. then, simply knead the bao into shape gently with your palms. the texture comes out much better!
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adam! instead of pressing out rounds with a glass, i’d rec comes rolling the dough into a long, thin-ish tube and then cut it into the appropriate amount of pieces. then, simply knead the bao into shape gently with your palms. the texture comes out much better!
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Mammophant
Adam, why did you say that you should use twice as much salt if its course Isnt granular packing density irrespective to grain size, and is simply a geometric property Not trying to be anal but half vs twice the salt content makes a big difference. Thanks!
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Adam, why did you say that you should use twice as much salt if its course Isnt granular packing density irrespective to grain size, and is simply a geometric property Not trying to be anal but half vs twice the salt content makes a big difference. Thanks!
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Krossfyre
I do have to say I prefer this video style over the less edited ones. Occasional less edited videos are nice, but these more edited ones are really pleasant to watch. I really just love listening to you talk near nonstop, no matter the topic.
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I do have to say I prefer this video style over the less edited ones. Occasional less edited videos are nice, but these more edited ones are really pleasant to watch. I really just love listening to you talk near nonstop, no matter the topic.
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inthefade
The big problem I have with this is that there is no ham or bacon bits in the egg and where is the little squirt of some spicy asian-style mayo! In all seriousness this is a FANTASTIC idea. Sounds great for a weekend breakfast.
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The big problem I have with this is that there is no ham or bacon bits in the egg and where is the little squirt of some spicy asian-style mayo! In all seriousness this is a FANTASTIC idea. Sounds great for a weekend breakfast.
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Juno_Colchis
I really enjoy that even though I don't like the breakfast sandwich part, I can still take the awesome bao knowledge and use it for other things! Might try these to put some kind of veggies and tofu on top!
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I really enjoy that even though I don't like the breakfast sandwich part, I can still take the awesome bao knowledge and use it for other things! Might try these to put some kind of veggies and tofu on top!
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arijeanz
why does the egg look so green part of the reason i clicked on the video is because i couldn't tell what was in the bao, it looked so unnaturally yellow green. you might wanna revise your color correction
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why does the egg look so green part of the reason i clicked on the video is because i couldn't tell what was in the bao, it looked so unnaturally yellow green. you might wanna revise your color correction
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lemonlordminecraft
Little shreds of cabbage on that could do wonders. Makes me wonder if you could do that on the regular sandwich or if the texture would just be wrong. I’ll test next time I’ve got a cabbage
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Little shreds of cabbage on that could do wonders. Makes me wonder if you could do that on the regular sandwich or if the texture would just be wrong. I’ll test next time I’ve got a cabbage
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passerby4507
Hey Adam, try this stuffing: braised pork, peanut powder, pickles and cilantro (or basil if you hate cilantro. That's roughly the authentic Taiwanese recipe, except it's pickled mustard greens.
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Hey Adam, try this stuffing: braised pork, peanut powder, pickles and cilantro (or basil if you hate cilantro. That's roughly the authentic Taiwanese recipe, except it's pickled mustard greens.
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Timeward76
I wouldn't do the assembly in the pan myself because I'm VERY skittish around hot metal. I c an pull a tray out of the oven fine, but reaching into a hot pan like this is way too uncomfortable
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I wouldn't do the assembly in the pan myself because I'm VERY skittish around hot metal. I c an pull a tray out of the oven fine, but reaching into a hot pan like this is way too uncomfortable
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plotdot32
Thanks so much! I’ve been on a bao binge as of late, and they’re really expensive in my local Asian market - like 8 dollars for 10 frozen buns. This seems easy enough to do myself in stead!
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Thanks so much! I’ve been on a bao binge as of late, and they’re really expensive in my local Asian market - like 8 dollars for 10 frozen buns. This seems easy enough to do myself in stead!
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Lurker01
I like speedy one. First, it’s practical when cooking. Second, it’s tradition.
To merry each ideas you can lay out speed, basic recepie first and then proceed to some talk about it.
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I like speedy one. First, it’s practical when cooking. Second, it’s tradition.
To merry each ideas you can lay out speed, basic recepie first and then proceed to some talk about it.
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cyrus_squishzy
I always thought italians were dramatic about people ruining their cuisine, but even as a fan of your content I think I went through the five stages of grief from this video.
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I always thought italians were dramatic about people ruining their cuisine, but even as a fan of your content I think I went through the five stages of grief from this video.
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Tenshi6Tantou6Rei
wait this is genius, I always hated that resteamed bao can sometimes collect moisture on the bottom and get sticky, idk why pan frying after the fact never occurred to me
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wait this is genius, I always hated that resteamed bao can sometimes collect moisture on the bottom and get sticky, idk why pan frying after the fact never occurred to me
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theunease5541
Definitely gonna try these. I have been wanting to try making bao for a while now and putting it into an approachable format like this helps make me realize I can make them.
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Definitely gonna try these. I have been wanting to try making bao for a while now and putting it into an approachable format like this helps make me realize I can make them.
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