Binging with Babish: Bao from Pixar’s Bao

Binging with Babish: Bao from Pixar’s Bao

Hey, what’s up guys?
Welcome back to Binging with Babish, where this week we’re taking a look at the bao buns, from Pixar’s Bao A.K.A one of those rare moments I get to use a recipe directly from the source. Because director Domee Shi provided her mother’s recipe for bao, which starts with four cups of all-purpose flour, 3/4 teaspoon of dry yeast, tiny-whisked together before adding 500 millilitres or 2.1 cups of water to the party. We’re just gonna fold that together using a rubber spatula until a cohesive dough forms at which point we’re gonna turn it out onto a lightly-floured countertop, kneading and adding flour or water as necessary, until it’s not too sticky, not too dry. Then we’re going to lightly oil a bowl, for rising purposes, plop our dough inside, cover and let rest for two hours. And please take note, this is the time during which you should make the pork filling. I didn’t do this, and I will regret it for the rest of my life. Anyway, after its two-hour rest, the dough should’ve about doubled in size. Mine is still pretty sticky so I’m gonna turn it out onto a heavily-floured work surface.

100 thoughts on “Binging with Babish: Bao from Pixar’s Bao

  1. Which part of eating a magically-sentient food tastes best: its thoughts, feelings, hopes, fears, or ability to love?

  2. omg thank you for mentioning char siu bao! That is my favorite kind, and becaue I now know what it is, I found a frozen version that I can enjoy anytime!

  3. There's something about this man's voice that is so soothing. It's like egg custard or ganache so smooth and warm.

  4. These are so good! My folding was terrible and my well oiled parchment paper wasn't well oiled enough, but 10/10 will make again

  5. Watching your channel while home super sick ^_^ it's very comforting but I can't keep down food right now pfffft!!!

  6. All purpose flower from china is preferred, because the flower here makes them come out yellowish instead of white. Also make the dough really thin before wrapping it together

  7. I’m so hungry I used to have these everyday as a small morning snack but then I moved to America and….. the food sucks here

  8. Sry but you are doing it all wrong! The Bao Zi you’re trying to make should have leavened dough, or if your trying to make Xiaolong Bao you should make your dough super thin, and don’t put cooked meat into the filling, use pork and Chinese onion, or use crab, either way they must be juicy.

  9. weird that they use regular flour… I was always taught baos are made with rice flour. Maybe its a Filipino thing. so confused lol

  10. This is probably not going to happen but could you try doing Tonyo’s noodles Tonyo is a anime that I used to watch when i was little

  11. Ay Babby, a trick for the cooking, when you go to cut the cabbage for the filling, take about 6-8 leaves off the edge of the head, use the leaves in the steamer for no added oil stick-free cooking!

  12. In mongolia we call it buuz not like buze say it like this on the tip of the tongue and hard
    Or just use a google translate 😛

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