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How to make Bao Buns - Izy Hossack - Top With Cinnamon
Over the past few years there has been an explosion of bao restaurants in London. These soft and fluffy steamed buns are incredibly delicious and usually not too pricey. BUT you can make them at home which can be a fun weekend ‘project’ to do (and you can freeze extras for weeknight dinners!). The idea of steaming bread can seem daunting so I’ve gone in deep here with as much detail as I can muster! I’ve made them quite a few times at home now so, although I’m definitely not an expert, I may have some tips to help you! What is a bao bun? Really, calling these bao buns is incorrect (bao means bun, so it’s like saying ‘bun bun’). They’re usually called gua bao but are also sometimes known as Taiwanese hamburgers. However their popularity in the West has spread with the name bao buns, so here we are! The usual filling is glazed pork belly but you can basically fill them with whatever you want. I think a good formula for vegetarian fillings is: grilled/deep fried vegetables (or tofu/seitan) + something crunchy (lettuce, carrot ribbons, shredded cabbage) + sauce + pickles (kimchi, red onion/radish, kraut). Where can …