Chicken & Egg Big Bao (鸡球大包)

Cantonese Dai Bao! An excellent, fluffy baozi that’s meant to be an entire meal in one hand. 0:00 - Why make a Bao big? 1:17 - Fillings 2:57 - Dough overview 3:30 - 1 Make a Levain 3:42 - 2 Bulk Ferment 4:05 - 3 Make the Main Dough 4:38 - 4 Knead, then Relax 5:35 - 5 Smooth the dough 5:55 - 6 Portion and Shape 6:24 - 7 Make the wrapper 6:49 - 8 Wrap 7:30 - 9 Proof and Steam 7:53 - Alternative Big Bao dough types? FILLINGS * Dried Shiitake Mushrooms (冬菇), 2 * Cantonese Lap Cheong sausage (粤式腊肠), 1/2 sausage * Hard boiled eggs, 1/2 to 1 egg per Baozi (seven minute eggs) * Chicken thigh, 1/2. Cut into 1 inch cubes. * Marinade for the chicken: 1/4 tsp salt, 1/4 tsp sugar, 1/4 tsp white pepper (白胡椒粉), 1/2 tsp cornstarch (生粉), 1/2 tsp oyster sauce (耗油), 1/2 tsp liaojiu . Shaoxing wine, 1/4 tsp toasted sesame oil (麻油) * Pork leg/ham (后腿肉) -or- 80/20 minced pork, 150g. * Marinade for the pork: 1/8 tsp salt, 1/4 tsp sugar, 1/8 tsp soy sauce (生抽), 1/8 tsp white pepper powder (白胡椒粉), 1/2 tsp cornstarch, 1/