I'm so happy someone said this too. I love at the end with all the instagram comments, and over time seeing more and more of them be people saying he just bought those is awesome!
As a Chinese, I can rightfully say that your baos have been approved by the Chinese as being edible and potentially tasty. And I have to say your translation skills are really something. Overall good job 👍
Recipe Dough: 300 g flour 225 g water half tea spoon dry yeast 1/8 tsp salt 1 tsp sugar 1 tsp oil - mix - rest the dough for 1 hour room temp or 2-24 hr fridge Filling: chicken broth 100 g 1 tsp soy sauce maggi seasoning 1 tsp / fish sauce 1 tsp dark soy 1 tsp seasemi oil 1/4 tsp white pepper five spice powder 1/8 - star anise, cloves, cinnamon, sichuan pepper, fennel seeds 1/8 salt 1 tsp ginger 1,5 tsp flour minced meat - mix - chill it in fridge ---- Fill the buns Take pan, put some oil in it place the buns, add 1/4 cup water, cover it, put it on stove and set it to medium-low serve it with green onion and sesame seed
There is a dish called "Sarmale" in Romania that I would love to see you make and rate. They are basically cabbage rolls with minced meat, rice, boilt in tomato sauce and meat. They taste great and you can add some sour cream at the end for extra taste !
Is the cabbage left to ferment and become sour? There's a Bulgarian counterpart, "сарми" (sarmi) and it usually uses the fermented cabbage in fillings. Yummy stuff.
Maggi seasoning is an umami flavor bomb. It is very popular in Poland. It's a yeast extract. If Chinese version isn't much different than ours, I would say Worcestershire sauce is the best replacement.
Homemade stroganoff would be interesting to see. Blood pudding would be another one I'd like to see him tackle. Be perfect for Halloween now that I think of it.
Knowing chinese adds so much to the video. Especially the oil part because she says to apply water to your hands, and it immediately cuts to Futurecanoe with oil. I don't think there's a big difference, but maybe oil makes it stick to your fingers more???
I made these today, but i used ground chicken instead of pork, they turned out really great, but yeah, a little flatter than what i hoped for, and maybe a bit smaller too, but they tasted really great, especially with sauce on the side.
Been following you for a while now and I must say I love your dry humor! I'm from Malaysia and I would love to see you make something from here. Fancy trying your hand at making roti canai? ;)
your dough is just why i never make anything with yeast. I tried so many recipes and so many ways but its always just like THAT. can't knead the dough, cant even lift it up or doing portions because it will be sticky and even with tons of flour your whole kitchen is ruined
The original video actually said "Oyster Sauce" not "Fish Sauce". Oyster sauce is like a thicker sweeter less salty soy sauce. Fish sauce on the other hand is completely different with a light salty flavor and a very strong fish smell that most people dislike.
You should try Ethan Chlebowski’s focaccia recipe, it is ridiculously simple and taught me how to apply and work with high hydration doughs like what you did for this.
steamed soup dumplings are actually bao, because its in the shape of a baozi and im pretty sure the shape is the differentiator rather than if its leavened, and pan fried baozi are half leavened usually
I think the cooking is done good, I just recommend getting a warmer light or doing some color correction on the camera to make the colors more appealing
My jank ass way to cook steam buns is just fill a pot with water, put my too big strainer full of buns partially in it, and mostly cover them with the pot lid, works pretty well
Since you are making Chinese food, here’s a recipe recommendation: Chefitect Yang’s “cabbage in boiled water” recipe is brilliant. He also explained the food science behind the dish.
Wow and the filling looks cooked too, looks really good! I suggest a middle eastern recipe called waraa enab or stuffed grape leaves, try the Egyptian version it's my personal favourite
I'd love to see you try to make "kalakukko", basically just meat and fish wrapped up in a rye shell. Sounds not so good, but it's a gift from the savonian gods!
I love magic ingredients' channel. Even if i don't understand what she's saying i can follow easily her recipes. My favourite is the fried dough stick thing
Heyy FutureCanoe, just wanted to say I love the videos. I also was wondering what pans you use. I really like the design and think they'll look great in my kitchen
i just wanted to thank you for inspiring me to cook my food and not getting ready to eat meals from the store. thats all, and congrats on growing so much as a channel and improving your skills!
Hello! I only started to watch your channel a few months ago, but I love every video you post. The calm of your voice with the chaos of some the recipes makes me laugh!! And I have a request, could you please make empanadas?? Argentinian recipes if you could, it would make me very happy... Thank you in advance
You should put the sugar away from the yeast like in the video so that it is mixed into the dough but less in contact with yeast for a better fermentation. The yeast prefers to eat the sugar rather than starches in the flour and sugar is also hygroscopic (meaning it absorbs water) which will dry out the yeast like salt and kill it.
For a recipe suggestion, I think you should try zucchini bread... and if you want a hard mode challenge: spanakopita (known as spinach pita). My Yia Yia's recipe for spanakopita is unrivaled. In my 42 years on earth, I've only found one Greek place that can even hold a torch to her recipe.
Do you mean the spinach pies? Been living on Crete for a little over a year now, and still haven't found one that I like. I generally like greek food otherwise though
try making some shahi paneer. they are mild spicy, smooth, creamy cheese cube kind of thing (in your language). And better make the paneer by youtself that would be more interedting and will definetly pay off the work. Just execute it perfectly.
Try more Indian dishes like biryani and tandoori chicken or some South Indian dishes like idlis and dosas . It would be a whole new experience for you and I'm sure ur gonna love it. Peace out ✌️
I had these Korean steamed buns from a Chinese-run American doughnut shop in a train station in Toronto. Then I had two every day on the way to work. I've tried them from other places but they just aren't close to as good. I have no idea how they were made. After I moved, I made a special detour from my intended route to/from school when I lived on campus to travel an extra hour on buses and trains just to get the buns from that doughnut shop. Then the shop closed down. I haven't been able to find any that were anything like them since and I can't make them at home because I don't know what they used as ingredients. I feel like Skinner trying to find the combination of spices to make his POW camp rice dish.
