A Complete Guide to the Techniques for Making Goubuli Baozi
"Goubuli" baozi is highly renowned in Tianjin and has a history of over a hundred years. Legend has it that the baozi was named after the childhood nickname "Goubuli" of Gao Guiyou, the owner of the Dejuhao baozi shop in Tianjin and its creator. "Goubuli" baozi is made by mixing minced pork with ginger, soy sauce, broth, sesame oil, monosodium glutamate, pork rib soup and other ingredients to form the filling, wrapping it in dough wrappers and then steaming. The finished baozi must keep their shape, not fall apart at the bottom, not leak oil, and each one takes on a chrysanthemum shape. Its characteristics are carefully selected ingredients, thin wrapper and generous filling, a rich and savory taste, tender and palatable, and fatty without being greasy. In the spring of 1956, it was officially named Tianjin Baozi. Through its long history of passing down, its production techniques have been continuously improved, and it has become a unique specialty of Tianjin, with a reputation spreading far overseas.
Ingredients formula: 750 grams of flour, 500 grams of cleaned pork, 5 grams of ginger, 125 grams of soy sauce, 422 milliliters of water, 62.5 grams of scallions, 60 grams of sesame oil.
Production Method
1. Match the fatty and lean pork in a 3:7 ratio. Remove the cartilage and bone fragments from the meat completely, then use a large-holed grater to grind or chop it, so that the meat becomes diced pieces of varying sizes. During the grinding process, add an appropriate amount of ginger water, then add the soy sauce. The purpose of adding soy sauce is to adjust the seasoning (to regulate saltiness), and the amount of soy sauce used should be flexibly controlled. When adding the soy sauce, add it in several small portions so that the soy sauce fully penetrates the meat. After adding the soy sauce, let it sit for a moment; it is even better to place it in the refrigerator for a while. If using a stuffing mixer to mix the filling, add the water immediately after the soy sauce. The water should also be added in several small portions, otherwise the filling will easily release liquid. Finally, add the monosodium glutamate, sesame oil and chopped scallions and stir evenly.
2. When mixing the dough, the ratio of flour to water is 2:1, and the ratio of old leavening dough to alkali is directly proportional. Generally speaking, for 25 kilograms of flour, about 20 kilograms of old leavening dough and 190 grams of alkaline powder are used in winter; about 1 kilogram of old leavening dough and 135 grams of alkaline powder are used in spring and autumn; about 7.5 kilograms of old leavening dough and 130 grams of alkaline powder are used in summer. After mixing the dough, knead it evenly to avoid the appearance of alkaline spots. When dividing the dough into portions, knead each one to produce a smooth surface. 750 grams of dough yields 40 portions, each weighing 18.75 grams.
3. Roll each portion in flour until evenly coated and round, then with both hands press the rolling pin to push and pull flat, pushing to the end and pulling to the tail with even force, rolling it into a round wrapper of even thickness, appropriate size and 8.5 centimeters in diameter.
4. Hold the wrapper in your left hand, and with your right hand add 15 grams of filling, then pinch 15 to 16 pleats. When pinching the baozi, move the thumb forward, and use the thumb and index finger together to twist the pleats open. When closing the top, press it firmly so that it does not open, does not bulge at the top, and there is no lump at the opening of the baozi.
5. Place the baozi in the steamer to steam. Steaming with a boiler generally takes 4 to 5 minutes; steaming with a bituminous coal stove takes 5 minutes; with a household honeycomb briquette fire, when placing them in the steamer with a strong flame, boiling water and sufficient steam, it takes 6 minutes; if steamed too long, the baozi will collapse, release oil, look unappealing and taste bad; if under-steamed, they will be sticky and inedible.
This pastry uses a water-mixed filling and half-leavened dough. The dough is tender and the taste is fragrant.