- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Made bao on Saturday - came out pretty nicely.
Posted on 3/7/16 at 2:01 pm
Posted on 3/7/16 at 2:01 pm
Picture sucks - we were too hungry to give a frick about plating or knife work by this point.
The dough was tough to work, and didn't rise too much. I think my milk was too cold. Can't wait to give it another shot, though. They tasted fantastic, just weren't quite as fluffy as they should have been.
Did sous vide short ribs for 24hrs, no seasoning. Cleaned them off the bone, sliced thinly along with pork tenderloin. Covered in a hoisin/garlic/ginger/honey/soy/Sriracha glaze and finished under the broiler to crisp up the edges and caramelize the glaze. Pickled shallots, carrots, and radishes, and had fresh as well. Finished with scallions, cilantro, and mint.
Can't wait to make them again.
The dough was tough to work, and didn't rise too much. I think my milk was too cold. Can't wait to give it another shot, though. They tasted fantastic, just weren't quite as fluffy as they should have been.
Did sous vide short ribs for 24hrs, no seasoning. Cleaned them off the bone, sliced thinly along with pork tenderloin. Covered in a hoisin/garlic/ginger/honey/soy/Sriracha glaze and finished under the broiler to crisp up the edges and caramelize the glaze. Pickled shallots, carrots, and radishes, and had fresh as well. Finished with scallions, cilantro, and mint.
Can't wait to make them again.
5
Posted on 3/7/16 at 2:16 pm to Schwartz
one of my favorites...looks great BTW
Posted on 3/7/16 at 2:32 pm to Schwartz
frick yes
post your recipe please if possible
post your recipe please if possible
Posted on 3/7/16 at 2:34 pm to cgrand
Chef Steps steam bun recipe
I'd post it, but it's behind a pay wall.
I'd post it, but it's behind a pay wall.
Posted on 3/7/16 at 2:36 pm to Schwartz
Yeast moves according to its own schedule. If the dough isn't rising, you wait. There is no way to fake it. You gotta give yourself time to allow the wee living creatures to do their thing.
Posted on 3/7/16 at 2:41 pm to hungryone
I know, but having warm liquid to start helps boost that process. It was too cold, I think, so they were sleepy.
Posted on 3/7/16 at 3:05 pm to Schwartz
Powdered milk is better for bao. The momofuku recipe is essentially perfect
Posted on 3/7/16 at 3:49 pm to Caplewood
Powdered milk (aka DMS, or dry milk solids) is ALWAYS better for a yeasted dough, because regular liquid milk can inhibit gluten formation. Old school recipes using liquid milk often call for scalding the milk & letting it cool before using...the scalding denatures the whey protein, so the resulting loaf will have a fluffier texture. More gluten means greater extensibility; ie, the dough can trap and hold more gas pockets & stretches more easily.
So the easy way to skip scalding & cooling milk is to use powdered milk (which is cooked in the dehydrating). You can't use just-scalded milk, either, as it will be too hot & kill the yeast.
So the easy way to skip scalding & cooling milk is to use powdered milk (which is cooked in the dehydrating). You can't use just-scalded milk, either, as it will be too hot & kill the yeast.
Posted on 3/7/16 at 6:08 pm to hungryone
Be my friend, plz.
I'll give it a shot like this next time fasho.
I'll give it a shot like this next time fasho.
Posted on 3/7/16 at 6:21 pm to Schwartz
damn
Is there any place where you can buy boa?
Is there any place where you can buy boa?
Posted on 3/7/16 at 6:32 pm to SammyTiger
bacobar in covington
mondo in lakeview
mondo in lakeview
Posted on 3/7/16 at 8:33 pm to SammyTiger
Other bao sources: Ba Chi canteen, Pho Bistreaux.....
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News