February 17, 2019 - 8:00am
Guang Bing - Chinese "Bagels"
Any guesses how these were leavened? None of the article, video (link in the article), or wikipedia article mention it.
https://www.atlasobscura.com/articles/guang-bing-chinese-bagel-history
https://en.wikipedia.org/wiki/Kompyang
Any guesses for a formula?
Xie Xie (thanks)
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The following recipe is from a well-known Chinese home baker's Youtube channel. She's from the region where Guang Bing originated. You may make it without stuffing (the version she "rationed" out to her husband in the video). At the end of the video, she emphasized not to change her formula to get a good result. You may post your questions at her Youtube and Facebook page. Good luck! Go to: https://www.youtube.com/watch?v=1t0uUMwNUoI then paste the following keywords: 肉烧饼（福州菜肉饼&芝麻光饼）太香没烤好就忍不住了 田园时光Garden Time homemade cuisinePublished on Mar 9, 2018 SUBSCRIBE 267KIngredients： 这比烧饼简单 肉馅的回味无穷 纯芝麻的比贝果好吃多了 ！跟着福州人的味觉 尝一尝这美妙 南方烧饼 一定不后悔！FuJianese stuffed savoury buns, so much tastier than bagels! 中筋面粉 2杯 约300克（2 cups all purpose flour）40 ℃温水 250毫升（40℃ warm water250 ml）干酵母 1茶匙（Dried yeast 1 tsp）猪油 1满汤匙 (1 tablespoon lard)小苏打 1/4 茶匙(1/4 tsp bakin无皮五花肉丁 160克{Diced pork bellies (skinless) 160 g}葱 60克(Shallot 60 grams)五香粉1茶匙(Five spiced powder 1 teaspoon)盐1/2茶匙(Salt 1/2 teaspoon)白胡椒粉1/2茶匙(White pepper 1/2 teaspoon) Add subtitles in your languages here: MORE DETAILS visit my website： https://www.facebook.com/gardentimeho... 微信公众号：GardenTime2015 也请关注我的另一个频道（check out my other channel）： http://www.youtube.com/channel/UClhAp...
P.S. She also mentioned that you may replace lard with other oil.
Xie Xie Ni.
They must be very tender with all that fat in the dough. I wonder what kind of leavening would have been used in the original.
The video briefly mentions near the end the unstuffed version - is that more or less the original Guang Bing?
to leaven originally, but haven't seen any video that demonstrates it.
It's crispy outside, according to her comments in the video.
Y, unstuffed = original
She answers questions in English, too. Good luck!
but no recipe and translation:
https://www.youtube.com/watch?v=qqrMUuez1C0
Sounds like he's using both "alkaline" (baking soda, I guess) and yeast (old dough), too.
still no formula:
https://www.youtube.com/watch?v=0N5XpSSQ3Aw
... (at least the ones I'm familiar with), when a piece of vital information is left out, either (rarely) it's a secret, or (commonly) it's considered obvious, normal, or the only reasonable method under the circumstances.
Could that be what's going on here? Not that it's likely to be a secret, but perhaps all these bakers said nothing about their leavening because they figured there was only one way to do it anyway. (Or only one reasonable way, at least)
Hi, David:
I saw your comment re baking soda/baking powder, which makes me wonder why using baking soda if the following Guang Bing formula does not call for old dough ( which I suppose is somewhat acidic? )? Where does the acid come from?
2 cups all-purpose flour
40℃ warm water250 ml
Dried yeast 1 tsp
1 tablespoon lard
1/4 tsp baking soda
Diced pork bellies (skinless) 160 g
Shallot 60 grams
Five spiced powder 1 teaspoon
Salt 1/2 teaspoon
White pepper 1/2 teaspoon
Yippee
I might be wrong, but I don't see anything obviously acidic in there. Maybe that's only because I don't know which things are acidic.
But baking soda, by itself, won't raise a dough.
However, keep two things in mind: Maybe something is acidic in that recipe and I don't know it, and baking soda is not necessarily always there to raise the dough - it could be for some other purpose. (But I have no idea what other purpose, in this case.)
OK, three things: Maybe it's in the recipe by mistake. ?
from the old dough", according to the "Best" video. The commercial bakers use baking soda to get rid of the acidic taste even though they may or may not realize the added benefit of stronger leavening power. The home baker micmics what the pros do, but not all the way as she does not use the old dough. It's not a mistake in the formula as she did use it in the video.
Make sense? ???
Thank you for your confirmation, David.
It makes complete sense to me, that home bakers might pick up on certain details of what professionals are doing, without understanding exactly why they're doing them.