Been experimenting with traditional baozi with char siu pork filling (and photography) off and on for the past few months, much to my family’s delight. The inside is wonderfully light and fluffy, but the outside seems a bit rubbery and wrinkly. Any tips for improving the outside texture would be greatly appreciated!
Steamed for about 15 minutes by bringing the water to a boil, then dropping the heat to a simmer.
Street_Guarantee5109
It’ll be hard to count them given how quickly we’ll eat them
5 Comments
Been experimenting with traditional baozi with char siu pork filling (and photography) off and on for the past few months, much to my family’s delight. The inside is wonderfully light and fluffy, but the outside seems a bit rubbery and wrinkly. Any tips for improving the outside texture would be greatly appreciated!
Steamed for about 15 minutes by bringing the water to a boil, then dropping the heat to a simmer.
It’ll be hard to count them given how quickly we’ll eat them
We need r/baodit
No. Send them to me for disposal.
looks good