My filled keema pav recipe is in the new bread ebook but I made these baked Chinese Char Siu pork bao buns yesterday - bread recipe practically the same. The filling was shallot, oyster sauce, soy, sugar, sesame oil, chicken stock, flour and diced pork. Egg wash, sprinkle with sesame back 25 mins 175c. They brush with sugar syrup #sogood

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4 months

Hari. I’m trying to make these. Seriously, I’ve been searching the web. The bread in the pork bao at the Seattle public Market is melt in your mouth delicious. But I’m not in Seattle and can’t find the recipe. So... what’s the one you use?

4 months

Sound and look fantastic!