The 12th Diligentia Potluck Party: Miracles of Baozi
On September 29, 2018, in the 12th Diligentia Potluck Party, we were fortunate to have an amiable five-star chef to personally demonstrate the skills of dough making, rolling, wrapping, and he also taught us how to make a Baozi (steamed bun) with 18 decorating lines, Spring rolls and pulled noodles. Everyone experienced the fun of making baozi, enjoyed a wonderful meal and harvested the benefits of labor.
The Diligentia canteen prepared all the materials. The two rows of tables were placed with familiar dishes. Alongside the dishes, there were small bowls of chopped meat, which smelled pretty good. The students took out the plastic wrap and covered it on the plate. The chef smashed the leavened dough into small pieces, dipped the flour, gently pressed it, and taught the students how to make the baozi wrapper. He spread the dough in the left hand, spooned out the stuffing with his right hand and put it in the middle of the wrapper. Then he lifted one side of the wrapper, kneaded it with the thumb and forefinger, and then made it clockwise to form the general shape baozi, like the flower buds. He grabbed the top and placed it on the chopping board. Finally, the students were waiting to have a taste of the baozi they made.
Steamed Twisted Roll & Pulled Noodles
When the students were waiting for the baozi, the master used the remaining dough to teach the students to make the steamed twisted roll and pulled noodles. He spread out a rectangular-like dough, sprinkled with salt and pepper, dropped the sesame oil, wiped it evenly, and folded the upper and lower ends into the middle to form a three-dimensional rode-like shape. The cut in sections, and the prototype of steamed twisted roll has been formed. Then it was cut and twisted randomly. After that, different shapes of steamed twisted rolls were put into the steamer. Finally, the pulled noodles were in the making. The master showed his talented skills that pulled the noodles in different ways with uniform thickness of each strip. The students were amazed by the skilled craftsmanship of the master, especially after the embarrassing situation in which they experienced the difficulties of noodle making.
On a high table, there were various snacks brought by the students. They enjoyed the snakes while chatting with each other. After a moment, the baozi were cooked well and smelled delicious, then the students sat together happily and enjoyed the tasty baozi. A series of discussions started on regional characteristics and differences in eating habits. The handmade delicious baozi were not only the dough and the meat, but also the deep-seated, unforgettable taste and memories in our hearts.
Fortunately, I got the opportunity to observe the practice of five-star master face-to-face. Everyone has been trying the master’s “very simple” way of making baozi and steamed twisted roll, but the shapes were very strange... Finally, when it came to taste the fruits of labor, it was magical to find that the northern students eat baozi with vinegar! I thought only students from Hunan lick vinegar when they ate dumplings! I am looking forward to the next opportunity to come again.
Wang Haosheng, Class of 2022, SME, Diligentia College
In the 12th Diligentia Potluck Party, the College invited the five-star chef to demonstrate the skills of dough making, rolling, wrapping, and he also taught us how to make a Baozi with 18 decorating lines. bun. As a native of Tianjin, the home to the famous Goubuli Baozi, actually has eaten many times of baozi, but this was my first attempt to make baozi. Through my own efforts, sweet and delicious baozi were made, it is delicious, although the shapes were not so perfect.
Wang Jingxuan, Class of 2022, SME, Diligentia College