I freaking knew it, as soon as I see the bao brown too quickly is when I knew, the inside is still raw🫠 your heat is too high, you should lower it and then cover with lid
ok but the way the raw dough looked like stretchy, melty cheese has me wanting to try a cheesy ramen mooncake bun lol. hopefully this get figured out, though, because a successful mooncake ramen bun would be so cool!
I have two ideas for how to potentially make this work. The first would be to fully freeze the ramen soup gel so it takes longer to liquify, although I think it would still absorb into the mooncake too quickly. The second would be to actually make a full soup dumpling with the ramen soup mix inside and put that inside the mooncake, so that way there would be a barrier to keep the mooncake from absorbing the soup. Not sure how the texture would turn out on that overall though.
I mean, dumplings are essentially the same texture as ramen noodles, I don’t think it’d be any worse texture wise than just normal ramen bao. The dumpling wrapper lining was my first thought as well, though.
Started reading your comments and then thought the exact same thing about the entire soup dump inside the dough before I finished reading LOL but I don’t see how this could ever work without a lining anyway you wouldn’t put an ice cube inside bread and expect to find water or pieces of the ice cube still inside the bread after you cooked it
Steam it first before you put it in a pan to crisp up. That way the dough fully cooks, and you can get that crispy exterior. Or you can do what you did here, but lower the heat down to low. The first method works better with thicker buns, and the second method works better with thinner buns. Make sure to put in a little bit of water if you’re going to use the second method for more steam.
I heard moon, but it seems you're flying a little closest to the sun. Ramen-bao-soup-mooncake sounds crazy. That's a combo of 4 things🤯 hoping you get it done tho. Love knowing we're still getting new culinary feats
Even when the challenge is over after a while I would love to see you make ramen like noodles here in the uk all you do is microwave the water a noodles for a few mins
Hey Hey Eating instant ramen every day can contribute to long-term health problems. It’s better to consume it occasionally rather than as a daily meal. These challenges are fun but please take care of ur health too
Do murtabak maggi (savoury instant noodle pancake) for your next ramen challenge! Tips: please use curry flavoured noodles from south east asia brands. These were famous in Malaysia back then✨
Just a possible suggestion What if you froze an ice cube of broth placed it in the middle plus the noodles? (Similar to how they are able to make fried soft boiled eggs where the yolk is still runny) the broth then might have less time to be absorbed as the bao dough cooks? (Or even do broth cube, ramen noodles, coat in a stretchy melted cheese that can create a pocket, allow to cool/maybe freeze, then bao bun dough?)
I think you need to make these with dumplings, I've never seen a soup bao personally but I feel like the bao will just always absorb liquid and you gotta have the dumpling wrap that soup dumplings have!
Maybe create a pocket of soup by adding gelatin to the stock, refrigerate, then create a pouch of gelled stock by wrapping with rice paper and fill the buns with the rice paper package and the noodles? Maybe would slow down the broth absorption
Ok here are my thoughts. To get the soup to stay soupy inside, do it the way xiaolongbao are made. The broth is in jelly form simply due to the amount of collagen in the broth. To have the dough be cooked through, maybe steam it first, then pan fry at the end. Alternatively, the dough needs to be a bit thinner so that you can panfry it, add water to the pan and cover to steam + get the bottom of the bun crispy.
There is one suggestion:How about you try to steam it first and then let it sit for uhh a minute or 2 then you can try frying them (Yes its just a suggestion,it may have things go wrong but keep in mind its just a suggestion,it depends on whether you want to do it or not:p)
One suggestion i would do is to probably try simpler recipes because i absolute love these every year but a lot of them were messed up and i was missing some of the older recipes you did
I'm terrible for this but I've undercooked canned croissants and bread that comes half baked for finishing at home. I actually enjoyed the taste and chew of both it makes the dough inside chewing in a soft stretchy cheese like way and even takes on the flavor of mild fresher mozzarella like cheese. 😂
Only use the thinnest coating of oil and put the gas on the lowest setting possible, use large old pans like a wok and cover them, the old style baking would work. Make sure to keep checking on them so they don't burn.
You could try either not cooking the noodles when you add them to the broth before you set it, or freezing in ice cube trays before cooking, or both if neither one works alone!
Add a little water and steam but not fully steam, just enough so you think the inside is mostly done then finish with the sear. I’m sure it’d work out fine.
You could steam it after frying it both side by pouring water after done frying in the pan, and close it in the lid to steam it for about 4- 5 minutes until the inside is cooked. But i dont know if this coulld work for buns
Maybe add gelatine for the soup? And the soup in cubes, not with the ramen itself? Like boil the soup, add some gelatine and let it set, then when you steam it and then slightly fry it, it will melt in with the noodles ?
I'm thinking the bun need some kind of fat on the inside to keep it from absorbing the liquid. Idk if it will work but an oil brushed on it before adding the soup.
I absolutely love this woman's voice lol She sounds IDENTICALLY like someone who has the worst stuffed up nose 🤣🤪 Cant explain why but I just LOVE IT lol
Sometimes I microwave for 30sec -1 min before grill, gas or any other kinda cooking Starts off the internal cooking first Then you can crisp up the outside
There is a pan fried soup dumpling that is essentially a bao that is pan fried on the bottom and has a slightly soupy interior. Idk what it's called but maybe use that as a basis for this recipe
Pan too hot. Lower the temperature and slow pan fry with less oil. Can finish it off in the oven-not air fryer, if partially pan fried for crispness. Good luck, Lisa 👍🏿
I freaking knew it, as soon as I see the bao brown too quickly is when I knew, the inside is still raw🫠 your heat is too high, you should lower it and then cover with lid
Definitely gotta steam the bao after browning it
I gagged when I saw the doughy bite mark on the bao 😭
@@ImpetuousPorkus 😵
She always cooks on high....always
@@gameist8382maybe steam it first than quick sear.
Love that you’re extending the challenge!
thanks for extending the challenge, i literally don't want it to end at this point
omg wooyoung
woo
This challenge could continue forever and I wouldn’t mind at all 😆
I think her health will
ok but the way the raw dough looked like stretchy, melty cheese has me wanting to try a cheesy ramen mooncake bun lol. hopefully this get figured out, though, because a successful mooncake ramen bun would be so cool!
I have two ideas for how to potentially make this work. The first would be to fully freeze the ramen soup gel so it takes longer to liquify, although I think it would still absorb into the mooncake too quickly. The second would be to actually make a full soup dumpling with the ramen soup mix inside and put that inside the mooncake, so that way there would be a barrier to keep the mooncake from absorbing the soup. Not sure how the texture would turn out on that overall though.
I mean, dumplings are essentially the same texture as ramen noodles, I don’t think it’d be any worse texture wise than just normal ramen bao. The dumpling wrapper lining was my first thought as well, though.
Started reading your comments and then thought the exact same thing about the entire soup dump inside the dough before I finished reading LOL but I don’t see how this could ever work without a lining anyway you wouldn’t put an ice cube inside bread and expect to find water or pieces of the ice cube still inside the bread after you cooked it
OMG HI YOUR VOICE HELLO!? it's soooo soothing I slept listening to you omggg
I always recognize her hands so I click and feel vindicated hearing her silky voice haha
I love your inventive brain 😂. Maybe try frying them on a lower heat, add a splash of water, put a lid on the pan and finish it with the lid off ❤
Obsessed with your voice ♥️✨
You should steam pan-fry. Similar to dumplings!
Could you extend it for another 20 days? I love this challenge so much, I always look forward to seeing what you ramen up
This bun looks sooo good
Steam it first before you put it in a pan to crisp up. That way the dough fully cooks, and you can get that crispy exterior. Or you can do what you did here, but lower the heat down to low.
The first method works better with thicker buns, and the second method works better with thinner buns. Make sure to put in a little bit of water if you’re going to use the second method for more steam.
I heard moon, but it seems you're flying a little closest to the sun. Ramen-bao-soup-mooncake sounds crazy. That's a combo of 4 things🤯 hoping you get it done tho. Love knowing we're still getting new culinary feats
I think you could use thinner wrappers for your soup dumplings. Because the breadiness of these absorbs a lot of moisture too
I think maybe thinner noods would be better?
Really enjoy your Ramen challenge ❤❤❤
Even when the challenge is over after a while I would love to see you make ramen like noodles here in the uk all you do is microwave the water a noodles for a few mins
Hey Hey Eating instant ramen every day can contribute to long-term health problems. It’s better to consume it occasionally rather than as a daily meal.
These challenges are fun but please take care of ur health too
This is chaotic, AND IN HERE FOR IT!!
Do murtabak maggi (savoury instant noodle pancake) for your next ramen challenge!
Tips: please use curry flavoured noodles from south east asia brands. These were famous in Malaysia back then✨
THX FOR EXTENDING IT
Still looks pretty bomb ngl
I wasn’t paying attention to the caption and I thought that was a mini grilled cheese from the thumbnail 😂
Just a possible suggestion
What if you froze an ice cube of broth placed it in the middle plus the noodles? (Similar to how they are able to make fried soft boiled eggs where the yolk is still runny) the broth then might have less time to be absorbed as the bao dough cooks?
(Or even do broth cube, ramen noodles, coat in a stretchy melted cheese that can create a pocket, allow to cool/maybe freeze, then bao bun dough?)
You should fry it then steam it like they do for potstickers
Not my Scandinavian butt thinking it was fish cakes 😭🤣
I think you need to make these with dumplings, I've never seen a soup bao personally but I feel like the bao will just always absorb liquid and you gotta have the dumpling wrap that soup dumplings have!
Maybe create a pocket of soup by adding gelatin to the stock, refrigerate, then create a pouch of gelled stock by wrapping with rice paper and fill the buns with the rice paper package and the noodles? Maybe would slow down the broth absorption
Steaming might be the way to go. Making the dough thinner and forming smaller buns too.
Ok here are my thoughts. To get the soup to stay soupy inside, do it the way xiaolongbao are made. The broth is in jelly form simply due to the amount of collagen in the broth. To have the dough be cooked through, maybe steam it first, then pan fry at the end. Alternatively, the dough needs to be a bit thinner so that you can panfry it, add water to the pan and cover to steam + get the bottom of the bun crispy.
I could not find day 27 for this year. Is it in a separate video?
I didn't even notice that but yea it seems to be missing
Hi Lisa, not so sure this one would work as is, cause wouldn't the soup be absorbed by the bun?
There is one suggestion:How about you try to steam it first and then let it sit for uhh a minute or 2 then you can try frying them
(Yes its just a suggestion,it may have things go wrong but keep in mind its just a suggestion,it depends on whether you want to do it or not:p)
One suggestion i would do is to probably try simpler recipes because i absolute love these every year but a lot of them were messed up and i was missing some of the older recipes you did
I'm terrible for this but I've undercooked canned croissants and bread that comes half baked for finishing at home. I actually enjoyed the taste and chew of both it makes the dough inside chewing in a soft stretchy cheese like way and even takes on the flavor of mild fresher mozzarella like cheese. 😂
Only use the thinnest coating of oil and put the gas on the lowest setting possible, use large old pans like a wok and cover them, the old style baking would work. Make sure to keep checking on them so they don't burn.
Great browning, maybe oven to finish?
Try steaming them and then fry them. That way, you have it cooked in the center and crispy on the outside. It's just a thought, though.
You could try either not cooking the noodles when you add them to the broth before you set it, or freezing in ice cube trays before cooking, or both if neither one works alone!
I have no concept of what made you think this would work
I thought you were eating a giant Norwegian fish cake for a second 😭 anyways it looks good tho, way better than fish cakes
i keep seeing recent videos of her still doing this ramen challenge!! how many damn days is this gonna continue lol
The bun looks like as if I was made purely out of cream.
I love the fact that day 30.5 is still going. Hoping for a Day 30.51, 30.52, etc.
First really hot oil and pan, bring to med low and cover, flip and cover, finally med high to crips all sides
Maybe try steaming/boiling and then frying it?
Add a little water and steam but not fully steam, just enough so you think the inside is mostly done then finish with the sear. I’m sure it’d work out fine.
Bao is steamed. It's like you boiled an egg and called it a sunny side up fried egg...
I think you have the right idea with making the broth gelatinous, but what about freezing the broth cubes?
Have a look at Malaysia chicken curry bao. They basically wrap the chicken curry in foil or parchment, then the dough. :)
You would have to deep fry it with a lot more oil
I have a question you eat so much does your stomach doesn't hurt? please reply me
You gotta fry it at a lower temperature, a gelatin cube of broth, and then steam a bit it after you fry like a dumpling
Maybe if you steam it for like 5 to 8 mins before frying it it’d take care of the raw dough, and might allow for the noodles to absorb the broth :)
Might I recommend steaming it?
You could steam it after frying it both side by pouring water after done frying in the pan, and close it in the lid to steam it for about 4- 5 minutes until the inside is cooked. But i dont know if this coulld work for buns
Maybe add gelatine for the soup? And the soup in cubes, not with the ramen itself? Like boil the soup, add some gelatine and let it set, then when you steam it and then slightly fry it, it will melt in with the noodles ?
you could perhaps try to pan fry the bottom than add water and put a lid on top to steam just like you would do with dumplings
Try maybe steaming it first for a bit so it cooks inside then pan fry on lower heat maybe
Maybe u can fry for a few sec just for the char taste & then steam it after that? It's sounds like a good idea for me
I think you should steam the bun first, then toast it when halfway cooked!
Low heat, freeze the broth when you put it in the dough with a higher fat content
Can you please try cooking it in low heat
Can you please make a video about the new Shin Ramyun Red and stir fry Red?
Make it a little bit thinner and the fire have to be Low and put the lid to let it steam until it’s cooked thoroughly
I'm thinking the bun need some kind of fat on the inside to keep it from absorbing the liquid. Idk if it will work but an oil brushed on it before adding the soup.
I absolutely love this woman's voice lol
She sounds IDENTICALLY like someone who has the worst stuffed up nose 🤣🤪
Cant explain why but I just LOVE IT lol
What if you push a frozen cube of broth instead? Maybe it won’t evaporate as quickly
As a Newfoundlander, I thought you were makeing toutons.
I’d try to make some extra broth, prepare it the same way before you add it. Lower heat
Could you freeze extra broth and put it in the bao? As the bao cooks itll defrost and probably won't disappear
It still looks DUMB good
Tiny cheese box around the ramen noodles before it goes into the mooncake. Like a turducken but moon-cheese-noodle
Does it make a difference if you cover the pan and in low heat?
Sometimes I microwave for 30sec -1 min before grill, gas or any other kinda cooking
Starts off the internal cooking first
Then you can crisp up the outside
Pan frying and then sticking in a 400 degree oven for like 5-10 minutes would’ve definitely done the trick.
I recommend trying a different type of noodle. Some absorb liquid faster than others. Some none at all.
Love u Lisa!!
Ramen soup dumplings of different flavor... add to challenge? If not done yet?
What if you make the dough less think would it help with the cooking process?
Maybe try to steam it before frying the edges for the crispiness ?
I legitimately thought that was a ball of mozzarella
EXTEND IT TO THE END OF THE UNIVERSE
Steam them first and then pan fry. Lower heat and use mayo instead of oil
I would bake or steam it. Then pan fry for a crisp exterior.
I haven’t heard her voice in forever
Do a 50 day ramen challenge please
There is a pan fried soup dumpling that is essentially a bao that is pan fried on the bottom and has a slightly soupy interior. Idk what it's called but maybe use that as a basis for this recipe
You maybe could put in raw noodles inside the bun so it cooks with it? :3
Why don't you inject more broth after? Like with one of those flavor injectors.
Maybe its better in the air fryer or oven?
Why do you always sound congested?
I feel bad for thinking this as well…
A thirty day ramen challenge prolonged for two months?
Maybe try steaming it again but wit a full soup dumpling inside
add 2 tbs of water to the pan and put a lid on it while u fry it in the oil!!
would it been better to steam it and then pan fried?
Maybe make it smaller portion?
Pan too hot. Lower the temperature and slow pan fry with less oil. Can finish it off in the oven-not air fryer, if partially pan fried for crispness. Good luck, Lisa 👍🏿
cheese pull ❌
dough pull ✅