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

  3. 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

  4. 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!

  5. 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 😛

  6. I would love to see you do anything from "cooking master boy" aka Shin Chuuka Ichiban! it got rebooted but new series skips a large amount of the original.
    id pick one but so many of them are delish from the big bang shumai to any of the dozens of other delights. loved recreating them myself off the original.

  7. The fact that I’m not the only who noticed the Steve reference 😂 Perfect! Gonna have to watch a few of his vids before I get off now

  8. "Yeah i would like to try cooking this"
    *watches video
    What with what added with what what what and what and where do i get all of this

  9. A good alternative to lining your bamboo basket with an oiled sheet of parchment or wax paper is to use cabbage leaves. Lettuce works too, but the cabbage holds together a little better when you eat it too.

  10. "Now we're going to get this pork on a tray. Nice!" I love that guy's channel as well. What a subtle shoutout LOL.

  11. coulda done a hard cut from tray to porc to have made the homage authentic… but hells man that was one way to put the feels into this video

  12. First off, I love your work. Been watching for a while. Anyway I LOVE char siew pau, I grew up eating them :9
    The texture for csp is a little bit different from other buns btw, which tends to be pull-apart, fluffy and ideally cracks at the top. Here’s some tips I’ve heard to achieve this (but disclaimer, I haven’t tried them myself):
    – use cornstarch instead, and a little bit of baking powder might help
    – Unlike other steamed buns, which usually start with cold water and are steamed over low heat (low heat makes the other bun types smoother), these buns require you to pre-boil the water in the steamer, forcing the buns to rise quickly so the top cracks.
    – wrap the lid in cloth when steaming, to prevent water from dripping onto the buns, sometimes even giving them burn marks
    – let the buns rest for a minute before opening the lid. The sudden change in temperature could cause buns to collapse
    – use icing sugar as it is less coarse and makes the dough rise easier

    Also this one is personal preference and some people might screech but I like chopped coriander in my csp, balances the char siew taste imo. I hope you might give these a try!

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