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. Any other Asians irked by the way he said "hoi-sin" and "char-su"?
    It's pronounced "hoy-sin" and "cha-su"….

    Just wow.

  3. I know this is irrelevant but it would make the video a little more enjoyable if you would play music related to the show or video the food your making is from to match the theme.

  4. I tried not to eat it from the bowl… I failed and it was delicious thankfully i made a double batch because i knew i wouldnt be able to resist

  5. Typically when I've had Char Siu Bao, the pork was finely minced, not cubed, but I'm sure it slaps regardless.

  6. My dad uses a kind of non stick paper to stick under the bao's right before steaming them. this way they wont stick to the parchment paper and you can easily remove the nonstick paper once they come out. its actually pretty commonly used in chinese dim sum.

  7. I keep telling myself that one day I’ll follow along with Babish and make one of these awesome dishes… one day

  8. lol thanks babish now i have something to make when im really craving something chinease thanks!
    Edit: can you use chicken for this recipe?

  9. Char siu bao? He likes? I'm subscribing.
    Hm, the way he makes it looks different than the way my grandma makes it.
    Our char siu is really red-pink

  10. Remember that bloody animation as it played right before the incredibles 2 and pissed off my entire audience

  11. I would love to make this someday. No idea where to get about half of the ingredients, or the bamboo steamer though

  12. I’m pretty sure you’re supposed to put the buns on top of cabbage in the bamboo bowl or whatever it’s called

  13. I don't really get what's the problem with proofing multiple times. It sometimes happens to me by accident and I never noticed a difference.

  14. The captions cut out after less than two minutes into this video 🙁 As a deaf watcher of your videos, this makes me really sad!

  15. Holy shit, Babish is the king of referencing other channels.

    A cross-over episode between him, Chef John from Food Wishes Dot Com, and Steve1989MREInfo would be incredible. It would preferably consist of three different challenges. One where everyone cooks whatever they want in a normal kitchen, based solely in a single theme ingredient, one where they have to emulate a dish from a popular show or movie, and one where they all have to prepare a meal in the woods using only preserved ingredients.

    I'd watch the shit out of that.

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