I think the Bao look amazing! The fact that they dont look "Perfect" is what makes them perfect to me. This is real homecooking and I think that gives it so much more character
I kinda want to do bao roulette now: one bacon and egg, one PB&J, one hoisin pork, one curry... and then serve them all up at once like every flavour beans
In a Chinese cooking manga I read, they said Bao should be soft and fluffy like down quilt. The most common Bao I have seen in Thailand are the red pork and the mince pork fillings .
If you don't want as much of a sweet flavor from the sugar, cornstarch also works to feed the yeast (I've heard yeast can break it down easier, but that's only second hand info, so take it with a grain of salt)
my family always makes ground pork with onion + a quarter boiled egg + slice of chinese sausage bao, so good for a quick breakfast, we bulk make them, so we wrap them in saranwrap and refrigerate the finished product (or freeze them, just not too long in freezer as the egg goes a little wack if too long) and to rewarm, we pop one in the microwave for 1 minute and it's basically a mini re-steamer, watch as the plastic expands away from the bao, grab it, rip it open and away from the bao and breakfast is server xD It was fun watching you explore making your own bao!
There are no ugly bao, because they all look the same in our stomachs. I made some last week with leftover shrimps and veggies and it turned out amazing (I can’t make the pleats either, but because I am not filming it, I don’t need to).
This is accurate behavior for every person I've done an early morning shift in a kitchen with. There's just something very surreal about being somewhere at 6:00 am and starting to shred lettuce or whatever. I very much appreciate that you did it this way instead of making the dough in advance. I think it makes cooking a little more accessible than the usual chef cooking in a perfectly clean kitchen stuff, because dumping in a white granular substance before thinking "oh no was this salt" for a split second is about as real as it gets, and just opening the fridge and going "oh yeah I've got X meat leftover, let's use that" is how 70% of really great home cooking starts.
Hey! I made these yesterday (albeit with a sweet filling) and they are awesome! Thanks for the recipe! All the recipes I found before asked for the dough to rest overnight, I'm happy that I tried this, it was just as fluffy as I hoped. Now I just need to find a better size for me, mine came out way too big :D
I made these two days ago! Vegetarian version, used some leftover tofu and kimchi, added some other veg too. Took longer than I expected 😅 but was really good, thank you for the recipe! (The written one as well)
Hey morning chef first off congrats on 200k subs i knew you could do it so glad to have been here from the beginning and watching the channel grow just waiting and ready for 300k. Secondly we got a bao food shop recently in our H-mart (local Asain market here in NC) and they have such good food especially the pork belly buns.
Hmmm. I use a bit different balance of ingredients, but I proof for three hours and let each portion re-rise for half an hour before filling. Never tried rolling the dough like that. Made a batch for my folks a week ago and came up short on my bbq pork, so I did exactly what this video is all about! Made nine buns total, but the pork filled only seven. The final two got cheddar cheese and a hard-boiled egg each, with garlic and paprika! They thought I was insane, but this is the true nature of the Bao. Put whatever s*** you want in it!
I never had bao...i could only see it on tv...while dying inside because my stomach cries to have it...ughhh thank you for sharing this, i really wanna make it - ima try to get yeast today lol. Oh and i didn't know you could make mayo at home either xD
Hello CHEFPK - There is a CHEF movie you must watch and react to - Cook Up a Storm , released in 2017 . the Fish battle segment I watched first , which lured me into watching the movie !
Woooow Those are the biggest Bao I've ever seen, you know it reminded me of the ones from kunfu panda 2, the dragon warrior size buns, thanks for the recipe, have a good day, we hope you and your family are well
You just made College dorm BAO's. Personally i like my steamer better {LIDL} it has clear baskets making you able to see the items you're steaming. And yes deflated Bao's are a common occurrence if you do not know how to make em.
Random note 'Bao' in cantonese translates to bread :D 'How do u have 1?' Answer: U don't it starts as one and the moment u find a tasty one it suddenly becomes a few baskets quickly if their cheap enough >
That's not you in Japan chef! That's Brazilian soccer player Edit: Combining live commentary with voice over advices is top notch imo and would love to see it in future videos.
get it to 90 degrees Celsius, (my brain going wait a minute isn't that like 200ish degrees Fahrenheit) wait no, 90 degrees Fahrenheit, do not get it to 90 degrees Celsius. me out loud despite no one around me having context to what I'm on about: yup that checks out now.
7:50 wow you have surpassed YSAC's cutting skills Also I'm watching this at 3am, stores are closed, and I dont even have yeast at home to try making some for myself :\
Kimchi and samgeupsal meat filled steamed bun is great too btw. EDIT: Samgeupsal is basically korean pork belly but thicc and juicy, instead of thin and crunchy.
🤤Let's hope I won't forget AGAIN to buy these steam things, because these look delicious ... Wait how long do they need to steam? Because I didn't really get it
They are ugly, but they are mine.
They look good
A Quote said by every parent
@@anikethdebnath4224 he’s a parent 😳
Stop the dumpling shaming! All bao are beautiful. ;)
I love the recipe info. I really appreciate this.
With this you would, as papa josh would say "let your son grow till its doubled in size and then beat it back down"
Papa bless
I think the Bao look amazing! The fact that they dont look "Perfect" is what makes them perfect to me. This is real homecooking and I think that gives it so much more character
Agreed, just need to be like... 80% perfect
Starts adding sugar to yeast... "This is sugar, right?" Glad it wasn't actually salt! :D
i've had that problem.. sadly i didnt find out until it was too late, made apple pie and put salt instead of sugar....
It's moments like this that reminds me of Reinhardt's divine protection of salt reasoning and how useful would be in real life 🤔
Ha! That's a akane from ranma 1 1/2 question! XD
What will happen tho?? Will the yeast die if you put salt instead of sugar??
@@euddjikkultthu476 yes, salt kills yeast in direct contact, that's why you mix the salt in the flour
I just had the toughest day at school, you can't imagine how much I appreciate this video. Really calmed my nerves. Thank you 💙
Hope your day gets better
sorry to hear you had a rough bro. take it easy, and peace be with you dude
@@m-o-r-g-a-n Thank you so much! ✨
My therapist: Fro PK isn’t real. You need to let go.
0:10 :
he looks like a DDR character
He looks like the manager ken from yakitate japan 😂
he looks like when you press random select from character customization
Japan Chef PK is my fav now
Knowing that he uses a Lofi remix of the Spirit Tracks Overworld music in the background gives me life. Spirit Tracks is good.
Ain't nobody gonna talk about that beginning picture of him in Japan?
And you can never just have one in my experience
I kinda want to do bao roulette now: one bacon and egg, one PB&J, one hoisin pork, one curry... and then serve them all up at once like every flavour beans
I've been trying to make these for years and could never get the bun right. The fillings were great. My favorite is Korean BBQ and curry.
A morning full of good good to you all.
Thank you
In a Chinese cooking manga I read, they said Bao should be soft and fluffy like down quilt. The most common Bao I have seen in Thailand are the red pork and the mince pork fillings .
If you don't want as much of a sweet flavor from the sugar, cornstarch also works to feed the yeast (I've heard yeast can break it down easier, but that's only second hand info, so take it with a grain of salt)
my family always makes ground pork with onion + a quarter boiled egg + slice of chinese sausage bao, so good for a quick breakfast, we bulk make them, so we wrap them in saranwrap and refrigerate the finished product (or freeze them, just not too long in freezer as the egg goes a little wack if too long) and to rewarm, we pop one in the microwave for 1 minute and it's basically a mini re-steamer, watch as the plastic expands away from the bao, grab it, rip it open and away from the bao and breakfast is server xD
It was fun watching you explore making your own bao!
Sleepy Chef PK is an energy I didn't know I needed until right now.
There are no ugly bao, because they all look the same in our stomachs. I made some last week with leftover shrimps and veggies and it turned out amazing (I can’t make the pleats either, but because I am not filming it, I don’t need to).
Transition from 5:04 to 5:08 is equal to an anime MC getting an epiphany in a training arc
The reaction when you revealed the Bao was gold
This is accurate behavior for every person I've done an early morning shift in a kitchen with. There's just something very surreal about being somewhere at 6:00 am and starting to shred lettuce or whatever.
I very much appreciate that you did it this way instead of making the dough in advance. I think it makes cooking a little more accessible than the usual chef cooking in a perfectly clean kitchen stuff, because dumping in a white granular substance before thinking "oh no was this salt" for a split second is about as real as it gets, and just opening the fridge and going "oh yeah I've got X meat leftover, let's use that" is how 70% of really great home cooking starts.
Right? I remember opening the hotel at 5am and it was all about coffee and being awake enough to remember to turn things on.
Japan Chef PK is the Bob Ross of the Kitchen
Chef PK + Mohammad Salah = Chef PK in Japan
I found this channel at the weekend and have been binging your content. I love your energy. And your cats.
Welcome in!
I used to get bun bao at my local market, now I can make it :D Thank you sensei PK!
Hey! I made these yesterday (albeit with a sweet filling) and they are awesome! Thanks for the recipe!
All the recipes I found before asked for the dough to rest overnight, I'm happy that I tried this, it was just as fluffy as I hoped. Now I just need to find a better size for me, mine came out way too big :D
10:57 BOOM
I made these two days ago! Vegetarian version, used some leftover tofu and kimchi, added some other veg too. Took longer than I expected 😅 but was really good, thank you for the recipe! (The written one as well)
Glad you liked it!
Chef calling out all the good cookery-tube today!
Anyone else crushing over this "Morning Voice" Chef PK? No? Just me? ❤️
Hey morning chef first off congrats on 200k subs i knew you could do it so glad to have been here from the beginning and watching the channel grow just waiting and ready for 300k. Secondly we got a bao food shop recently in our H-mart (local Asain market here in NC) and they have such good food especially the pork belly buns.
Where do you learn these recipes? Any blog to get the recipies from ? And any substitutes?🤔
I usually surf around looking at multiple sites, blogs, videos etc. Usually a lot of sources then come up with my own version
@@CHEFPKR Thanks man , appreciate your effort
looks at my siracha covered omelet looks at your steam buns wonders why i dont have a steamer
i always love seeing you make incredible food keep up the great work
I love ban bao! I am Vietnamese, so even though this is inspired by your visit to Japan, I am very happy!
It would be cool to see you try other types of bao like the ones you mentioned in the video like the peanut butter and jelly or the breakfast bao
I love the spirit tracks song in the background!!
The early morning really takes the stream of consciousness to a new level.
Congrats on 200K Chef! Been a long time since you started the food wars reactions haha
It's been a crazy couple of years
Early morning ChefPK is amusing.
Hmmm. I use a bit different balance of ingredients, but I proof for three hours and let each portion re-rise for half an hour before filling. Never tried rolling the dough like that. Made a batch for my folks a week ago and came up short on my bbq pork, so I did exactly what this video is all about! Made nine buns total, but the pork filled only seven. The final two got cheddar cheese and a hard-boiled egg each, with garlic and paprika! They thought I was insane, but this is the true nature of the Bao. Put whatever s*** you want in it!
Bao are amazing every time! My favorite tho HAVE to be pan-fried, that bottom crust...🤤
Steamed/boiled dough is so alien to me. Gotta try it.
I never had bao...i could only see it on tv...while dying inside because my stomach cries to have it...ughhh thank you for sharing this, i really wanna make it - ima try to get yeast today lol.
Oh and i didn't know you could make mayo at home either xD
You helped me learn to cook for my mom. Thank u kind sir
Make momma proud
@@CHEFPKR YOU REPLIED OMG THANK U THANK U
New CHEFPK video!! Yaaaay!!
7:33 I'm watching this on Sunday
your photo in japan looks like what giguuk looked like when he was in china from the trash taste podcast looking dangerous
Ah yes, food roulette you don't know what's in it until you take a bite
I never knew I needed afro Chef PK
Hello CHEFPK - There is a CHEF movie you must watch and react to - Cook Up a Storm , released in 2017 . the Fish battle segment I watched first , which lured me into watching the movie !
Woooow Those are the biggest Bao I've ever seen, you know it reminded me of the ones from kunfu panda 2, the dragon warrior size buns, thanks for the recipe, have a good day, we hope you and your family are well
They look so munchy and fluffy. Ahhhhh im hungry
You just made College dorm BAO's.
Personally i like my steamer better {LIDL} it has clear baskets making you able to see the items you're steaming.
And yes deflated Bao's are a common occurrence if you do not know how to make em.
Random note 'Bao' in cantonese translates to bread :D
'How do u have 1?' Answer: U don't it starts as one and the moment u find a tasty one it suddenly becomes a few baskets quickly if their cheap enough >
my favourite bao is char siu bao since that's what i grew up with here in hong kong
That is by far one of my favorites
That's not you in Japan chef!
That's Brazilian soccer player
Edit: Combining live commentary with voice over advices is top notch imo and would love to see it in future videos.
best Bao (it is pronounced "Pao", which means "pocket") filling for me is definitely pork belly braised in soy sauce & rice wine. XD
Cheff uploading a video
Me: I am speed
Hello, Sanic
@@CHEFPKR just finished the video and damn they look delicious
No one:
Paul in Japan: 0:10
how do you not have a wok to put the steamer on top? a wok is a kitchen essential to me
I do! Put I decided on using the pot for whatever reason being 6am
"this is sugar, right?"
Me all the time 🤣
DANG THOSE LOOK GOOD!!! I really want to try and make them!!
Good morning everyone
Reminds me of the cobbler toobers In that other cooking show I can’t remember the name of now
Now you have to do PB&J baos and other dessert baos
get it to 90 degrees Celsius,
(my brain going wait a minute isn't that like 200ish degrees Fahrenheit)
wait no, 90 degrees Fahrenheit, do not get it to 90 degrees Celsius.
me out loud despite no one around me having context to what I'm on about: yup that checks out now.
7:50 wow you have surpassed YSAC's cutting skills
Also I'm watching this at 3am, stores are closed, and I dont even have yeast at home to try making some for myself :\
Man you have to watch this one
"The Way of the Househusband; Gokushufudou"
Meat Bao i always want to try it i see those in cartoon anime movie and online
Japan Chef PK = Bob Ross Chef Version
I assumed you had allergies
*but it's just the husbando voice*
Does anyone know the music names of the background music 🥺
You should try to recreate some of the breads from yakitate japan
So today i made bao with your lebanese meat pie paste as filling, then you decide to upload this video... Let's call today the international bao day!
So that's why my mum's bao buns are a bit flat looking. She overworked it. Still I can't beat a nice chicken meat bun. Or red bean.
Therapist:ChefPK with afro can’t hurt you
Me:starts to see chefPK with afro
Now HOW did you know I've been craving baos the last couple weeks...
Not gonna lie, I didn't expect Chef Paul with an afro. Next Japan trip when?
Tokyo Oct 2022!
Hopefully with the bois over on Trash Taste
Make bao with any dough. Now I'm thinking sourdough pizza bao
Chef seemed a little tired in this video. Don't know why that caused me to want coffee but that's what happened.
Homie got the morning voice
Kimchi and samgeupsal meat filled steamed bun is great too btw.
EDIT: Samgeupsal is basically korean pork belly but thicc and juicy, instead of thin and crunchy.
Need
Papa Joshua vs Chef PK Shokugeki when are we getting this??
When he accepts my challenge!
Stuffing those things with mozzarella and marinara would make a good pizza version, maybe?
Hmm maybe, but might be too wet
Ah... good point, forgot about that
Love the morning voice :D
Warning. Do not watch the Pixar short that came out before Incredibles 2 if you plan on enjoying this dish.
Like that manager ken cosplay from yakitate japan 😂
The fro!
The 🤤 is REAAAAAAAAL...
Notification gang! Hi chef and good evening. 😂♥️
Whoa! Fro Pk existed!
As i bengali i would probably sear the sides a little🤣
Hey can you make Ohagi from Twin Star Exorcist
4:08....how about chocolate cookie dough?
Yes
Any dough? So like...biscuit bao?
Fun fact, Big Mystery Meat was not my nickname in high school.
Top 10 anime protagonist back stories.
Sooooo I only know Banh Bao from Vietnam. Is it similar to these?
PS - that movie reminds me of a anime we like , can you guess which one ?
:) 2.5 million views !
( did my previous message get bounced ? )
As a chinese in malaysia i approve 👍 char siew bao is superior
🤤Let's hope I won't forget AGAIN to buy these steam things, because these look delicious
... Wait how long do they need to steam? Because I didn't really get it
About 15 minutes
@@CHEFPKR thank you