Clarice Lam admits that she always uses a scale for her dough, and notes that folks should pay attention to the number of bao that each recipe makes. This will allow you to easily divide the total ...

Jeremy Pang’s black pepper short rib bao is a bite of Hong Kong bliss - Sliders, burgers, baos – call them what you like, but ...

Add the butter and mix until the dough is smooth and comes away from the sides of the bowl. Add a little more flour if the dough is sticky. Cover the bowl with a cloth and allow the dough to proof ...

Divide the mix in 10 parts. 3. For sweet almond bao: Add a pinch of sugar, salt and yeast to a bowl and mix. Add 50 ml warm water and stir it in. 4. In a bowl, add flour, milk, oil, and yeast mix and ...

Mix and knead the dough as per the bao buns recipe, but don’t add the oil and baking powder. If the dough doesn’t straightaway form a ball, add a teaspoon or two of water until it does.

Here are three bao bun recipes from food authors Suzie ... flour and add 1 teaspoon gluten-free baking powder. Mix to a smooth dough as per the recipe but there is no need to knead the dough ...

Craving restaurant-quality xiao long bao without the hassle? Try this recipe. Ingredients For dough 250 gms all-purpose flour 4 gms salt 120 gms warm water For filling 200 gms minced chicken ...

Bao buns can be frozen, between layers of greaseproof paper to stop them from sticking, for up to three months. The fillings for bao buns are usually highly flavoured, colourful and complement the ...

Look for the bread-like bao in the freezer section of Asian grocers, supermarkets or online. Heat the oil in a large wok over high heat. Add the pork, season and cook for 10-12 minutes ...

If you’re making your own bao, try either the hirata bun fold or ... with some pickles or salad and condiments on the side. Recipe from ‘Hong Kong Kitchen’ by Jeremy Pang (Hamlyn, £25).