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Product number: 73364
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View all School of Wok
With the help of School of Wok founder Jeremy Pang’s easy-to-use Barbecue Bao Bun Kit, you can now easily make your own marvellously moreish bao buns at home in only 30 minutes – and that includes the proving time for the dough. Let’s get steaming…
Take a bao
These steamed pillowy filled buns have been a street food favourite in Asia for years – filled with beef, pork or tofu and topped with pickled veg, they make a great alternative to burgers. To make them from scratch, you’d normally need to prove your dough for a couple of hours, but the flour mix in Jeremy Pang’s kit only needs ten minutes before your buns are ready for steaming. You’ll end up with soft, slightly sweet buns that are airy enough to mop up sauce yet firm enough to keep everything together.
While you’re waiting for your buns to prove, follow the included instructions to use the pickling salts on your veg – carrot or cucumber matchsticks work really well – massage the dry rub into your chopped meat or tofu and prepare your glaze.
Add the sizzle
When everything is prepared and your buns are steaming in a bamboo steamer or steamer basket, it’s time to get sizzling. In a wok, stir-fry your meat or tofu for a couple of minutes, coat with the barbecue glaze and cook for another minute on a high heat. Fill your steamed buns with your meat or tofu and top with the pickled veg – you could also add chopped red chilli and a dollop of sour cream for an extra burst of flavour.
What’s in the kit?
A sachet each of:
Each kit makes 4 large or 6 smaller buns.
About School of Wok
Be a wok star! You don’t need to attend Covent Garden’s award-winning School of Wok to cook Chinese food like a professional thanks to this special range of woks and accessories, developed and endorsed by celebrity chef – and founder of the School of Wok – Jeremy Pang.
If you want to find out more about the man behind School of Wok, and pick up some invaluable tips for cooking authentic Chinese food at home and making the most of your wok, we caught up with Jeremy Pang to ask him all about his Chinese food revolution.
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