The dough is supposed to be sticky. You have made the same mistake many of us do. OVER FLOURING WHEN KNEEDING. You should not be adding so much flour when kneeding. It will make you dough heavy and dense. It can also cause your dough not to rise properly. Try adding little dusting of flour kneed that in and add more if needed. As dough is kneeded it gets less sticky. So so much flour is not kneeded haha
Hope i've got you drooling wanting to try these! They are really worth the effort and a lot of fun to make and fill to your liking - pork belly, veggie etc play around with it. If you'd like to try it head here for the recipe with some of my notes barrylewis.net/recipe/steamed-bao-buns/ and if you want to see more taste the World recipes, check out this playlist ruclips.net/video/wmTdbGAmUNI/видео.html - cheers :)
If you're short on time or just want a fool-proof way, using a pressure cooker is such a great way to make pulled meat. Or you can just put it in a slow cooker overnight and it's ready in the morning. Amazing video as always, Barry. My family loves watching your vids!!!
You know what Barry Lewis! I've watched your channel for a while now and seen it change and grow. What I like about you is that you are always trying new things and always trying to keep things fresh and different. People don't always know that it's difficult with the restrictions and obstacles RUclips can place in your way. Well done Barry for a fun interesting and entertaining channel.
Im a chef at wagamama and the minute I saw the thumbnail I knew you were using our buns as inspiration. The onions in the wagamama buns are red pickled which is why they are pink!
Addie Johson I love this idea. I did a road trip through Norway some time ago. What can I say: I fell in love with the food there 😍 l hope he sees your comment :)
Barry you don't have to use jam to caramelize onions. Just use a little sugar and salt sweat the onions. This way doesn't add flavors you don't want together.
You really don’t need anything but onions, cooked very low and slow. The sweetness & caramelization of the onion is great all by itself. User’s choice, of course, if you prefer adding something. Just an FYI.
@@jvallas like you said, you don't have to add sugar to onions. But either you don't add sugar and let them naturally caramelise on a low heat which takes 20 minutes, or you cheat and do add a little bit of sugar and get them done in 5 minutes. So it meanly depends on how much time you have/want to put in the dish.
Barry's nervous excitement is always so entertaining and cute, haha. Keep on doing what you do Barry, your personality is brilliant to watch! Always cheers me up. :) Thank you!
Barry, Health & Safety! One of the first things my mum taught me, when learning to cook, was to turn the handles of the pan to the side. If you have them sticking out over the front of the hob, like you did when steaming the buns, you risk scalding yourself, if you accidentally knock into the handle. Your channel is teaching people how to cook, so you should show how to cook safely.
If you don't have any warm rooms you can proof your bread in a very very low temp oven. If you add a sheet tray of water on the very bottom rack it creates steam and helps the proofing process.
Some foods from finland that might interest you: - pinaattiletut (a kind of pancakes/crepes with spinach, can be eaten with whatever you want, sweet or savoury) - korvapuusti (cinnamon buns but different, they are cut in triangles and squashed to show two beautiful spirals. The name litterally means a slap to the ear, they actually look a little like ears) - bostonkakku (cinnamonbuns baked together into a cake) - saaristolaisleipä (a type of slightly sweet rye bread, goes best with fish) - hernekeitto and pancakes (green pea soup and pancakes are normally eaten on thursdays, usually there is meat in the soup and the pancakes are the dessert)
I'm so excited that you made a video for bao zi!!! I love bao zi and it's one of my favorite foods. But I do kinda wish you did more of a traditional bun, but this still seems super good😋
You can also do a quick toast of the buns in a dry skillet to give them a slightly different texture on the outside and I highly recommend using toasted sesame oil for the inside of the buns as well. These are delicious and very easy to make! Great video Barry!
You can use the lingon for desserts too, add to whipped cream and serve with soft gingerbreads and lingon here in Sweden is with a lot of foods, breakfast, lunch, dinner, fika, there is always a place for lingon.
I live 2 hours from san Francisco so we go up a couple times a year. My favorite lunch is at the ferry building, its bbq pork bao and red bean bao. So so yummy
Thanks for reminding me that i need to get a steamer thingy..... ALSO barry, i dare you to do any polish cousine, anything like bigos, pączki, gołąbki etc.
Try this for caramelizing onions: Sautee/wilt onions in a very small amount of clarified butter. When the onions are starting to clear up and get a bit golden around the edges, give it a little pinch (or two) of sugar, and crank the heat up a bit. When the sugar is done doing its magic, add a splash of *_sweet_*_ vermouth_ and cover for a few minutes. After the onions have a nice color, keep the lid off until the onions dry up a little bit.
Could you please make kimchi jiggae or something similar such as bulgogi or jajangmyeon home made style from Korea I always wanted to make these but didn't know where to start or what to do XD thankyou so much.
Well... they are amazing, and the Danish are among the best in the world when it comes to food, but they are still just sandwiches. I think rødgrød med fløde would be nice. Much easier to make than pronounce. :-) And also delicious.
You mention this recipe is probably in your top 10. I would actually really like to see a video in which you share your top 10. You've been doing this for quite a while now, seen and ate a lot of stonking things. Would be nice to see your personal favourites, the ones you continued making and maybe even try and make them even better in a special ' Barry's most stonking recipes of all time' video. Maybe a good idea for the next anniversary of your channel?
Some foods I think other people need to fall on love with that I think would be great for this series of videos: -Iranian dolma (stuffed grape leaves) or fesenjan (chicken/walnut/pomegranate stew) -Russian golubtsi (stuffed cabbage rolls) -mexican conchas or Japanese melonpan (They're very very similar) -japanese ramen (the proper stuff that the broth takes ages to make)
I used to work in Wagamama and I loved the Steamed buns, tip for you Barry the mayonnaise they use is called Kewpie mayonnaise and you can buy it in the oriental section in tesco for £3.99 for 500ml :D hope that helps!
First had Bao Buns in Yo! Sushi in Bath. Think it was pork with pickled cucumber and it was amazing! Pickled Cucumber was just sliced and pickled in Rice Wine Vinegar and Salt for about 30 mins. Very crisp and refreshing. (haven't watch your whole video yet, sorry if this is how you did your pickles)
Since you already did stroopwafels, I would love to see you try and make oliebollen. I don't know of other places and countries make them but the are a Dutch tradition around New years eve. You can make them with raisins or plain those are the most popular in the Netherlands. But we as a family have a special oliebol. Oliebol with cheese, we use just normal gouda cheese but feel free to experiment with them!
I ate a peanut butter & jelly sandwich with a can of chicken noodle soup for dinner and I hate the fact I punish myself watching these video!! Looks amazingly beautiful and I just might feel froggy and motivated to make this tomorrow night!
@@Bhalforii Fiskbullar (fish cakes) has nothing to do with kanelbullar (cinnamon buns/rolls), köttbullar (meat balls) or kroppkakor ("body cakes" - pork and onion filled balls of a special dough made from potatoes and then boiled..). Although I grant you that fiskbullar are quite tasty! 😍
Hi Barry, Wondering what type of food processor you use. It seems to be quite quiet, and I've been looking for one which will do that job. Thank you, Casey
I love this, and will be giving bao buns a go as soon as I can get hold of a steamer! Have you thought about doing a Chicago-style deep dish pizza? It's one I've never been able to nail properly so it'd be great to see you give it a whirl!
i would love to see you make a specialty from Sicily. Its called "Panini al Panelle" and its basically a dough made of chickpeas, cut, fried and stuffed in a bread roll with salt and pepper and its glorious!
You should try making Spanish horchata, it's a drink made from tigernuts (chufas), or can even be made with rice (that's how I make it at home). It's amazing and something most people don't think of when they think of Spanish food (or well drink in this case)
Julienned is a specific type of cut. Think match sticks, about 2 inches. Not short floppy shoelaces lol. And once done you can make Burnoise (3mm3mm3mm cubes). By this you should get about 18 cubes with a proper julienned piece.
I'm loving this series! I'd love to see you do something that I understand in England you don't have much access to recipes. Have you ever heard of Mexican Dark or Chocolate Mole? It's a family favorite and I'd love a good recipe (I keep buying it)
I'd love to see you try a Bahn Mi (Vietnamese sandwich) including making the bread. Or perhaps Japanese Tonkatsu (fried pork cutlet) Curry, Gyudon (beef bowl) or Okonomiyaki (Japanese cabbage pancake). Korean yangyeom tongdak (sweet and spicy fried chicken) or ddeokbeokgi (rice cakes in spicy sauce) would be interesting too. Kebab in a flatbread like a Gyro or Souvlaki would be interesting too! :) just a few ideas for you.
I know I’m a bit late but Paul Hollywood has this book called ‘The Weekend Baker’ and it’s got recipes from America, Italy, London, Spain, Germany and more so I’d really recommend it for this series.
It would be awesome if you would make finnish karjalanpiirakkas (karelian pies)if you make them be sure to put some egg butter on them.Btw love your vids, keep it up 👍👍👍
“Getting flour everywhere would be the Yeast of your concerns” XD
At yeast he cleaned it up. XD
At least he ROSE above his experience.
That pun was amazing to say the yeast
You guys knead to stop these bread puns
Daniel Davis but they bring in a lot of dough
I AM LIVING FOR WHOLESOME FOOD CONTENT AND LITTLE MIX REFERENCES
Great video Barry!!
These buns are my favourite food of all time! I love getting them during a cold rainy day while they're steamy 😍❤
The dough is supposed to be sticky. You have made the same mistake many of us do. OVER FLOURING WHEN KNEEDING. You should not be adding so much flour when kneeding. It will make you dough heavy and dense. It can also cause your dough not to rise properly. Try adding little dusting of flour kneed that in and add more if needed. As dough is kneeded it gets less sticky. So so much flour is not kneeded haha
Agreed. When I saw the amount of flour I was amazed lol..
Hope i've got you drooling wanting to try these! They are really worth the effort and a lot of fun to make and fill to your liking - pork belly, veggie etc play around with it. If you'd like to try it head here for the recipe with some of my notes barrylewis.net/recipe/steamed-bao-buns/
and if you want to see more taste the World recipes, check out this playlist ruclips.net/video/wmTdbGAmUNI/видео.html - cheers :)
Barry Lewis can’t wait to try! Especially as my other half’s doing us a lovely new kitchen, so your recipes will be the first ones in it!
@@samanthaburnpartofthefam1855 awesome
@MIMP GUDRAIS def worth the effort
Döner kebaaaaaaaab
Romanian Sweet Cheese Pies with Raisins - Branzoaice something sweet and different It tastes like bread n butter pudding almost
If you're short on time or just want a fool-proof way, using a pressure cooker is such a great way to make pulled meat. Or you can just put it in a slow cooker overnight and it's ready in the morning. Amazing video as always, Barry. My family loves watching your vids!!!
Oh my word! Just saw these on sale in the shops yesterday but couldn't afford them. Now I can make them! Thank you Barry!
Your videos are always a joy to watch, thank you for the wonderful ongoing entertainment 😊
You know what Barry Lewis! I've watched your channel for a while now and seen it change and grow. What I like about you is that you are always trying new things and always trying to keep things fresh and different. People don't always know that it's difficult with the restrictions and obstacles RUclips can place in your way. Well done Barry for a fun interesting and entertaining channel.
3:06 Kneadless to say that you're doing a good job
Whey!
It’s the yeast he could have done.
Im a chef at wagamama and the minute I saw the thumbnail I knew you were using our buns as inspiration. The onions in the wagamama buns are red pickled which is why they are pink!
I really love this series you have started😁. You should try a Norwegian dish.😊
Addie Johson I love this idea. I did a road trip through Norway some time ago. What can I say: I fell in love with the food there 😍 l hope he sees your comment :)
Hey Berry,
Could you do some Polish "Pierogi po Ruskie"
Its totally my most loved food in Poland.
Would love to see you do them
If he does them the way he did the bao buns, please don't. Maybe it'd be worth trying the recipe out first cause it can get painful to watch.
Barry you don't have to use jam to caramelize onions. Just use a little sugar and salt sweat the onions. This way doesn't add flavors you don't want together.
You really don’t need anything but onions, cooked very low and slow. The sweetness & caramelization of the onion is great all by itself. User’s choice, of course, if you prefer adding something. Just an FYI.
@@jvallas like you said, you don't have to add sugar to onions. But either you don't add sugar and let them naturally caramelise on a low heat which takes 20 minutes, or you cheat and do add a little bit of sugar and get them done in 5 minutes. So it meanly depends on how much time you have/want to put in the dish.
He said this in the video :)
Babs he knows this, but I’m sure the jam flavor went amazing with the meat. He didn’t truly caramelize them anyways, just cooked them down with jam.
Oh well, life moves on, and hopefully so do we.
Barry's nervous excitement is always so entertaining and cute, haha. Keep on doing what you do Barry, your personality is brilliant to watch! Always cheers me up. :) Thank you!
Those onions would have been great with some brown sugar and balsamic vinegar too
good call! love balsamic
I've hated onions since being a child. So basically my whole life. I wish I liked them 😩
Barry, Health & Safety!
One of the first things my mum taught me, when learning to cook, was to turn the handles of the pan to the side. If you have them sticking out over the front of the hob, like you did when steaming the buns, you risk scalding yourself, if you accidentally knock into the handle.
Your channel is teaching people how to cook, so you should show how to cook safely.
If you don't have any warm rooms you can proof your bread in a very very low temp oven. If you add a sheet tray of water on the very bottom rack it creates steam and helps the proofing process.
Some foods from finland that might interest you:
- pinaattiletut (a kind of pancakes/crepes with spinach, can be eaten with whatever you want, sweet or savoury)
- korvapuusti (cinnamon buns but different, they are cut in triangles and squashed to show two beautiful spirals. The name litterally means a slap to the ear, they actually look a little like ears)
- bostonkakku (cinnamonbuns baked together into a cake)
- saaristolaisleipä (a type of slightly sweet rye bread, goes best with fish)
- hernekeitto and pancakes (green pea soup and pancakes are normally eaten on thursdays, usually there is meat in the soup and the pancakes are the dessert)
I LOVE LOVE LOVE Bao Buns. I honestly didn't realize they were so easy to make and now I have to make them.
Barry please make a cajun dish like gumbo, etouffee, or jambalaya!!
I'm so excited that you made a video for bao zi!!! I love bao zi and it's one of my favorite foods. But I do kinda wish you did more of a traditional bun, but this still seems super good😋
My favourite food Bao Buns! Thankyou Barry 😃
you're welcome (said in Dwayne Johnson voice)
You can also do a quick toast of the buns in a dry skillet to give them a slightly different texture on the outside and I highly recommend using toasted sesame oil for the inside of the buns as well. These are delicious and very easy to make! Great video Barry!
You can use the lingon for desserts too, add to whipped cream and serve with soft gingerbreads and lingon here in Sweden is with a lot of foods, breakfast, lunch, dinner, fika, there is always a place for lingon.
Tried this recipe and it's a absolutely good. I will share a photo of my very own Bao in your other social media! Thank you Barry ❤️
Love this idea of from around the world. Lamingtons are a tasty treat
I live 2 hours from san Francisco so we go up a couple times a year. My favorite lunch is at the ferry building, its bbq pork bao and red bean bao. So so yummy
I love your videos never give up
The discussion with Nikki on Barshans was amazing.
Try making Koeksisters from South Africa. They are basically plaited strips of doughnut mixed with honey or golden syrup and deep fried, so good!
Ah! This is what I was going to suggest as well! :-)
Thanks for reminding me that i need to get a steamer thingy..... ALSO barry, i dare you to do any polish cousine, anything like bigos, pączki, gołąbki etc.
YES!!! I'd love to see him do authentic pierogies or Kifle cookies!
Barry, I have my mother's Kifle recipe I can send over, if you'd like!
Try this for caramelizing onions:
Sautee/wilt onions in a very small amount of clarified butter. When the onions are starting to clear up and get a bit golden around the edges, give it a little pinch (or two) of sugar, and crank the heat up a bit. When the sugar is done doing its magic, add a splash of *_sweet_*_ vermouth_ and cover for a few minutes. After the onions have a nice color, keep the lid off until the onions dry up a little bit.
You made another great recipe, Barry. Now you can take a bao. Cheers!
Could you please make kimchi jiggae or something similar such as bulgogi or jajangmyeon home made style from Korea I always wanted to make these but didn't know where to start or what to do XD thankyou so much.
I like seeing your reaction to the first bite 😄 looks so yummy.
Hey Barry love the video! Try to make danish "smørrebrød" it is an open faced sandwich with a lot of different toppings! Look it up, it is delicious!
Well... they are amazing, and the Danish are among the best in the world when it comes to food, but they are still just sandwiches. I think rødgrød med fløde would be nice. Much easier to make than pronounce. :-) And also delicious.
You mention this recipe is probably in your top 10. I would actually really like to see a video in which you share your top 10. You've been doing this for quite a while now, seen and ate a lot of stonking things. Would be nice to see your personal favourites, the ones you continued making and maybe even try and make them even better in a special ' Barry's most stonking recipes of all time' video. Maybe a good idea for the next anniversary of your channel?
I would love to see you try to make Mofongo with chicharrón
Yes!! Puerto Rican food!!!
Yaaaaaaaaaaaaassssssss!
Some foods I think other people need to fall on love with that I think would be great for this series of videos:
-Iranian dolma (stuffed grape leaves) or fesenjan (chicken/walnut/pomegranate stew)
-Russian golubtsi (stuffed cabbage rolls)
-mexican conchas or Japanese melonpan (They're very very similar)
-japanese ramen (the proper stuff that the broth takes ages to make)
Never heard of it but now i want it. *hungry*
Great video! So excited to try and share with my family! Thank you!
I used to work in Wagamama and I loved the Steamed buns, tip for you Barry the mayonnaise they use is called Kewpie mayonnaise and you can buy it in the oriental section in tesco for £3.99 for 500ml :D hope that helps!
Loved this! Really adventurous, but actually looks manageable. Would be really cool to try one day. :-)
I think you added too much flour when kneading the buns. It usually grows bigger when you steam it but that looks great though.
There was SO MUCH flour!
OMG! Thank you thank thank you thank you Barry! My absolute favorite food ever!
First had Bao Buns in Yo! Sushi in Bath. Think it was pork with pickled cucumber and it was amazing!
Pickled Cucumber was just sliced and pickled in Rice Wine Vinegar and Salt for about 30 mins. Very crisp and refreshing. (haven't watch your whole video yet, sorry if this is how you did your pickles)
I am partial to pork belly for my bao buns. But the absolutely crowning topping for them is in my mind powdered peanuts! Sooooo good!
I mainly watch Barry's videos for the dad jokes. Today's are some of my favorites!!
Since you already did stroopwafels, I would love to see you try and make oliebollen. I don't know of other places and countries make them but the are a Dutch tradition around New years eve.
You can make them with raisins or plain those are the most popular in the Netherlands. But we as a family have a special oliebol. Oliebol with cheese, we use just normal gouda cheese but feel free to experiment with them!
i am in love with all of these puns
Mmmm... How did you know what I was craving for lunch today.. So Yum!
"I wouldn't CARROT all"
You summon all your daddity for these videos.
Wow! Beautiful! Oh my, these made me drool -- a first! Thank you, now I must eat!
Just having Homer in the background when your making Doh is genius!
Now that looked really tasty
Ace video Barry, and I think making a giant bao sounds like a great idea :)
I live in Vietnam and eat Bánh bao all the time. Duck is the best filling with a bit of cucumber and hoisin sauce.
I ate a peanut butter & jelly sandwich with a can of chicken noodle soup for dinner and I hate the fact I punish myself watching these video!! Looks amazingly beautiful and I just might feel froggy and motivated to make this tomorrow night!
i love this series keep it going and good luck
Bao buns are everything!
Omgosh I'm so hungry. This looks GREAT! I LOVE YOUR CHANNEL!!
WOW! They looked A-mazing!!!
please try kanelbullar from sweden!! love your vids
@@allknowingpineapple4112 Two totally different things. Köttbullar are Swedish meat balls and Kanelbullar are Swedish cinnamon buns.
Or kroppkakor.. 😍
Did you mean fiskbullar?
@@Bhalforii Fiskbullar (fish cakes) has nothing to do with kanelbullar (cinnamon buns/rolls), köttbullar (meat balls) or kroppkakor ("body cakes" - pork and onion filled balls of a special dough made from potatoes and then boiled..).
Although I grant you that fiskbullar are quite tasty! 😍
@@fikawithangel4803 Aha thx maybe he meant lusebullar then
Hi Barry,
Wondering what type of food processor you use. It seems to be quite quiet, and I've been looking for one which will do that job.
Thank you,
Casey
Dolmades - Greek Cuisine - Basically like stuffed vine leaves. Id love to see some greek food on this playlist :)
i think he tested out a gadget for this
I love the puns and facial expressions
Thanks Barry! Please do Hainanese chicken rice from Singapore 🙏
Those look absolutely delicious, I have never tried steamed Bao Buns before 😍👌🏼
For future reference Duck Sauce, plum sauce, and hoisin sauce, are three separate sauces and not one in the same. But still love you Barry!
I love this, and will be giving bao buns a go as soon as I can get hold of a steamer! Have you thought about doing a Chicago-style deep dish pizza? It's one I've never been able to nail properly so it'd be great to see you give it a whirl!
Plum and hoisin are two different things man 😂😂 looks amazeballs though and I will try it with both 😏
i would love to see you make a specialty from Sicily. Its called "Panini al Panelle" and its basically a dough made of chickpeas, cut, fried and stuffed in a bread roll with salt and pepper and its glorious!
Hi Barry just a thought you could make a popular polish soup called Żurek which comes inside of a bread loaf
I've got two words for you MAKE CRUMPETS!!!
I would love to see you cooking a German dish like Käsespätzle. Käse = cheese (like Emmentaler) and Spätzle = German pasta made of eggs
AKA German Mac and cheese. Hahahahaha
one like just for this really bad koreander dad joke...
loved it! :D
Yep,that's when I like the video lol
You should try making Spanish horchata, it's a drink made from tigernuts (chufas), or can even be made with rice (that's how I make it at home). It's amazing and something most people don't think of when they think of Spanish food (or well drink in this case)
You should try making Jersey Wonders! They're basically like dougnuts but in a knot kind of shape. Super delicious!
Great use of the lingonberry jam!
I made baozi for the first time too last week! So good!
Meatballs, mashed potatoes, brown sauce and lingonberry jam = Sweden’s national dish
I started making these a few months ago... they're a lot easier than you'd think and make a ton of leftovers
Julienned is a specific type of cut. Think match sticks, about 2 inches. Not short floppy shoelaces lol. And once done you can make Burnoise (3mm3mm3mm cubes). By this you should get about 18 cubes with a proper julienned piece.
Onion cooked in brown sugar and butter are so amazing
This is an awesome series. You should do a Hangi from New Zealand!
My 10 year old daughter gets excited when you have a new video. Think she is your number 1 fan haha😂
I'm loving this series! I'd love to see you do something that I understand in England you don't have much access to recipes. Have you ever heard of Mexican Dark or Chocolate Mole? It's a family favorite and I'd love a good recipe (I keep buying it)
Trying to think of what Barry could do for Australia? Fairy Bread? 😜😂 meat pie maybe?
I think you should try to do soup dumplings in the very near future
I've suggested this before, but Egyptian Koshari is a wonderful dish that I'd love to see you try.
I'd love to see you try a Bahn Mi (Vietnamese sandwich) including making the bread. Or perhaps Japanese Tonkatsu (fried pork cutlet) Curry, Gyudon (beef bowl) or Okonomiyaki (Japanese cabbage pancake). Korean yangyeom tongdak (sweet and spicy fried chicken) or ddeokbeokgi (rice cakes in spicy sauce) would be interesting too. Kebab in a flatbread like a Gyro or Souvlaki would be interesting too! :) just a few ideas for you.
Lumpias! They are my favorite
I know I’m a bit late but Paul Hollywood has this book called ‘The Weekend Baker’ and it’s got recipes from America, Italy, London, Spain, Germany and more so I’d really recommend it for this series.
It would be awesome if you would make finnish karjalanpiirakkas (karelian pies)if you make them be sure to put some egg butter on them.Btw love your vids, keep it up 👍👍👍
You should do french Patisserie, please make Mille feuille
If you're going to use that much flour on your bench kneading the dough, do you decrease the amount that goes into the dough?
How long did you leave buns in the steamer and how can you tell it’s ready?
Yeast is a living thing. Too hot, you killed it. Add salt, you killed it.
Barry, if I may, how about Pad Kra Pao Gai? Thai basil chicken. I'd love to see your take on that.