Baozi: recipe, types, photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What is the baozi recipe? What kind of food is this? You will find answers to these and other questions in the article. If you have visited China at least once, then you have probably paid attention to these white buns, as if blissful in a pair of bamboo baskets. They are one of the most iconic dishes of Chinese cuisine, its hallmark. Below are some interesting baozi recipes.

A bit of history

In China, on the counters of street sellers, baozi steamers are next to dishes with rice and noodles. Therefore, everyone can refresh themselves with baozi at any time. However, in China, it is traditionally believed that this dish should be eaten for breakfast. In some works on the history of Chinese cuisine, it is indicated that baozi was invented by the commander, military strategist and statesman of the Three Kingdoms Zhuge Liang (181 - 234).

It is believed that it was he who invented the wheelbarrow, mines, a signal lamp and a high-speed crossbow, as well as steamed mantou rolls, somewhat out of this harshrow. However, they also had military-strategic significance.

It is established that when Zhuge Liang and his army went on an expedition to the southern regions of China, a plague broke out and the warriors died one by one. In the harsh conditions of the march, Zhuge Liang ordered to make an uncomplicated dough from water and flour, add meat filling, sculpt buns in the shape of a head and cook them for a couple. Part of this dish was sacrificed to the gods, and part was given to the soldiers to help them cope with the plague.

In South China and Shanghai, steamed buns with meat filling are called mantou today. In the northern regions of the country they are called baozi from "bao" ("package, envelope"). Today, mantou is increasingly cooked without filling, but baozi is always cooked with filling.

Variety of baozi

The variety of baozi is defined by an impressive selection of toppings. Connoisseurs of Chinese cuisine say that the range of fillings for baozi depends entirely on the creative imagination and imagination of the chef, and nothing more.

Of course, there is a classic version - beef and pork. The meat for the filling is marinated in a mixture of pineapple juice and soy sauce, to which black pepper, bay leaf and sugar are added.

To achieve the necessary density, the meat in the marinade is sent for a couple of hours in the refrigerator, and then boiled over low heat until it becomes soft enough to be disassembled into fibers.

In China, baozi stuffed with cabbage stuffed with minced pork is popular. There isgreat options for vegetarians are baozi with mushrooms, cabbage, doufu or pumpkin, as well as a wide variety of vegetable combinations.

Dessert option. Preparing the dough

Consider a very attractive baozi recipe with bean sweet adzuki paste (anko paste). Take:

• wheat flour - four cups;
• dry yeast - three tsp;
• baking powder - 1 tsp;
• warm water - 1 ½ cups;
• sugar - two tbsp. l.;
• s alt - ½ tsp;
• sesame oil.

This baozi recipe suggests the following steps:

1. Combine dry yeast with sugar (1 tablespoon), stir. Carefully pour warm water (1 cup) here, carefully rubbing the yeast. Set aside for 15 minutes to let the dough rise.
2. Sift flour, mix it with sugar. Add the brew and stir thoroughly. The dough should be quite thick, but not very dense. It should be such that buns can be formed from it. If needed, add a little more water.
3. A well-kneaded dough should be elastic, soft, and have a nice sheen. When pressing on it with your finger, the hole that appears should rise quickly enough.
4. Brush the bottom of a large bowl with sesame oil and place a ball of dough in it. Carefully flip the dough over to coat the entire surface with butter.
5. Cover with a towel and put in a warm room to let the dough rise. It should double in size. Depending on propertiesyeast it will take an hour and a half.
6. If you send the dough to a cold place, such as a refrigerator, the dough will ripen for 2-3 hours, but it will turn out more tender.
7. When the dough has risen once, you can push it down and let it rise again. This will give him more tenderness.

Anko pasta

We continue to consider the recipe for Chinese baozi. While your dough is rising, get busy making the anko (bean sweet adzuki paste filling). Remember that dry beans need to be soaked, so do it ahead of time. But you can cook pasta precisely while waiting for the dough to be ready. Take:

• sugar - 150 ml;
• dry adzuki beans - 200g;
• water (for soaking beans);
• vegetable oil (for frying) - 75 ml.

Agree, this recipe for making baozi at home is not so complicated. Prepare pasta as follows:

1. Select the beans and rinse them under running water. Soak in cold water for 4 hours, preferably overnight. The softer the beans, the faster they will boil.
2. Drain the water, transfer the beans to a small saucepan, cover with cold water, boil and cook over low heat for 1.5-2 hours. If necessary, add water to ensure it always covers the beans. The longer you cook the beans, the more tender the filling will be.
3. When the beans are soft, drain the water and beat them into a homogeneous mass with a blender or a simple pusher.
4. Add sugar to the beans andmix well until the paste is fairly thick but not dry.
5. Pour a little vegetable oil into the wok, heat it well, put the pasta and stew so that the excess water evaporates. At the same time, mix the mass thoroughly with a spoon or spatula.
6. The finished paste should have a somewhat grainy and dense texture. Cool it, transfer to a dry bowl and use as needed. Such pasta can be stored in the refrigerator for at least a week and its taste will remain unchanged.

How to stuff?

This baozi photo recipe should be studied by everyone. Start this dish like this:

1. If you are sure about the quality of your yeast, skip this step: put the finished dough on a cutting board, roll it into a not very thin, round and large layer. Sprinkle the dough with the ripper, and then knead it again, adding a little more flour and water if necessary.
2. Divide the ball of dough into two parts, shape them into long "sausages". Next, cut each of them into 6 pieces.
3. Shape buns. If you are making baozi without filling, place the buns on a cutting board and let them rise again. If you do not want to be limited to a simple option, then roll each bun so that the center of the circle is thicker than its edges.
4. Make a hole in the center of the circle and fill it with filling in the amount of one dessert spoon.
5. Connect the edges, forming a specific bag from the dough in which the filling is located. Gather the edges into folds and pinch at the top. Next, turn the “tail”, as if sealing the filler in the dough. It is the resulting pleated top that creates the generally accepted beauty of baozi.
6. Line a cutting board with parchment paper, put the baozi on it. Send to a warm room for 1 hour so that the products rise. When the bun is ready to be boiled, the dough should feel springy to the touch.

Cook-parim

Cook like this:

1. Place the baozi on the steamer grate so that they do not touch each other. It is better, of course, to use a traditional bamboo steamer.
2. If you put the baozi with the seam down, they will be smooth and even on all sides, and if you put the seam up, you will get the effect of a blooming flower.
3. For complete readiness, it is enough to hold the baozi for 20 minutes for a couple of minutes.
4. Remove the steamer from the heat, but do not lift the lid. From a sharp contact with cool air, steamed products can settle, and we do not need this.
5. Let the steam settle naturally (it will take 2 minutes), and then call the guests to the table.

One of the varieties of baozi

What are baozi goubuli? The recipe for this dish is practically no different from creating traditional baozi. Baozi golubuli is a type of baozi, a traditional dish of Tianjin cuisine. They are made from sour dough, and 18 clips are a distinctive quality.

The name of the pigeon came from the phrase "Go-tzu mai baozi, bu li ren", which is translated fromChinese means "Gouzi sells baozi and doesn't care about people." The pigeons were so popular that the cook Gou-tzu, who composed this recipe, did not have time to serve everyone.

In the slow cooker

And now let's study the baozi recipe in a slow cooker. You need to have:

• 580 g yeast dough;
• 80g halva;
• 2 tsp sugar;
• 0, 5 tbsp. fresh blueberries.

In this case, store-bought chilled dough can be used to save time. Manufacturing Process:

1. Knead the dough with a little flour.
2. Divide the dough into 8 equal pieces.
3. Flatten each bun into a circle. Place a filling in the middle of each. You should have 4 halva buns and 4 blueberry buns mixed with sugar.
4. Roll each bun into a ball with stuffing inside. Next, dip the side that will be from below in vegetable oil. As a result, the bun will not stick to the form.
5. Place all the pieces in the steamer and set aside for 20 minutes to separate.
6. Next, pour water (2 tablespoons) into the multicooker bowl, set the “Steam” program and wait for the water to boil. Then install the rack with rolls and close the lid. Steam baozi for 25 minutes.
7. Now turn off the multicooker, wait 7 minutes and open the lid. The buns are slightly larger and pale in color, but are fully cooked.

Serve baozi as a dessert or with tea for breakfast. They are perfect to betake to work in the form of a snack or on the road. Don't be afraid to experiment and enjoy!