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My mom's actual words the place "good flavour but kon jang jang (in cantonese, it means dry)". I couldn't agree together with her extra. 3. I added oil. My purpose is to have a slightly soggy inner wall of the bao skin. I have additionally changed the cabbage with yam beans to present it extra texture. Precisely what I envisioned it to prove. 1. Prepare bao dough. 2. Prepare filling. Chop garlic, ginger and scallion finely. Lower yam beans. Add all elements together and mix till mixed.

Weigh forty grams of meat every and roll into balls. Keep refrigerated till needed. 3. When dough is ready, divide into 50 grams parts. You might need some additional. When you don't have a weighing machine, just equally divide into 8 equal portions. 4. Use a small rolling pin to flatten the dough right into a circle. Thin out the edges more than the middle. Dough ought to be about thirteen cm in diameter in order that it could comfortably wrap the filling.

5. Put a chunk of meatball together with a bit of egg onto the rolled-out dough. Pleat the dough by pressing the dough together between your thumb and forefinger. After filling is completely wrapped, twist it to seal the bao. Relaxation bao for another 45 mins. 6. Steam bao for 20 mins on medium excessive hearth. 7.