Love it. Baos themselves are very white, I appreciate. Not sure I’d consider this plating per se, but I’ll allow it just because it sounds delicious.
not_batman_23 on
This would be dope. Can you tell me about how you made the pineapple Kimchi? Did you ferment the pineapple or add after fermentation?
fkdkshufidsgdsk on
Not sure how you plate a bao to be really elevated, but who cares because this looks and sounds fuckin delicious. Would destroy this plate and order another lol
Marilyn1618 on
I love everything about this plating, and it sounds delicious too!
sjo33 on
This looks and sounds incredible, and I would demolish it in a heartbeat. Would you be willing to share the glaze recipe? Dying to try it at home.
crabclawmcgraw on
i’ll take 4 orders. and the hoisin ipa recipe!
TheQueefGoblin on
How’d you keep the bun so white?
Also seconding the requests for a recipe because this looks incredible and I want to make it at home.
bknapp24 on
First time I had heard of an IPA beer glaze. How did that turn out? Sounds really interesting.
Dexton2992 on
For those curious on the glaze recipe:
3L Red IPA
4.8L Hoisin
300ml Honey
200ml Soy Sauce
Reduce beer by half, then add the other ingredients and bring to the boil. I’ve continued to simmer the sauce before to thicken it however I’ve also cheated with a cornflour slurry and the end result is practically the same. In a smaller batch it would most likely thicken on its own faster so the cornflour may not be needed.
And that’s literally it! The flavour profile from the Red IPA (caramel/toffee, malty, bittersweet) we use adds enough to the glaze without needing much else.
Historical_Flower212 on
Great dish but way too over stuffed
leucanthemums on
would it be possible to share the bao recipe? i’ve been dreaming of making ones that look that fluuuffy
rettebdel on
I’ve been on a Bao quest in Seattle and dear god I would eat the hell out of this. Saving that glaze recipe for sure.
Side note: so far, the pork Bao from The Box and Butcher in Kirkland is by far my winner. Followed by my OG favorite, Lotus Pond in north Seattle.
wowpigz on
Damn that looks fucking good I’ll have 5.
I’ve done a quick cucumber onion kimchi before never would I think of doing pineapple, just brilliant.
Cathayan82 on
Love it looks like two people doing their thing
Bet it taste fucking bomb 👍🙏👏👏
88isafat69 on
Perfect lol kinda looks like an onion as bread which doesn’t sound bad either
GoddessLolaabih on
I’m actually , literally drooling and I can’t stop looking
Aurora_Borealis1998 on
How do you make that fluffy bun so fluffy? It’s like the cotton candy version of bread to me.
17 Comments
Love it. Baos themselves are very white, I appreciate. Not sure I’d consider this plating per se, but I’ll allow it just because it sounds delicious.
This would be dope. Can you tell me about how you made the pineapple Kimchi? Did you ferment the pineapple or add after fermentation?
Not sure how you plate a bao to be really elevated, but who cares because this looks and sounds fuckin delicious. Would destroy this plate and order another lol
I love everything about this plating, and it sounds delicious too!
This looks and sounds incredible, and I would demolish it in a heartbeat. Would you be willing to share the glaze recipe? Dying to try it at home.
i’ll take 4 orders. and the hoisin ipa recipe!
How’d you keep the bun so white?
Also seconding the requests for a recipe because this looks incredible and I want to make it at home.
First time I had heard of an IPA beer glaze. How did that turn out? Sounds really interesting.
For those curious on the glaze recipe:
3L Red IPA
4.8L Hoisin
300ml Honey
200ml Soy Sauce
Reduce beer by half, then add the other ingredients and bring to the boil. I’ve continued to simmer the sauce before to thicken it however I’ve also cheated with a cornflour slurry and the end result is practically the same. In a smaller batch it would most likely thicken on its own faster so the cornflour may not be needed.
And that’s literally it! The flavour profile from the Red IPA (caramel/toffee, malty, bittersweet) we use adds enough to the glaze without needing much else.
Great dish but way too over stuffed
would it be possible to share the bao recipe? i’ve been dreaming of making ones that look that fluuuffy
I’ve been on a Bao quest in Seattle and dear god I would eat the hell out of this. Saving that glaze recipe for sure.
Side note: so far, the pork Bao from The Box and Butcher in Kirkland is by far my winner. Followed by my OG favorite, Lotus Pond in north Seattle.
Damn that looks fucking good I’ll have 5.
I’ve done a quick cucumber onion kimchi before never would I think of doing pineapple, just brilliant.
Love it looks like two people doing their thing
Bet it taste fucking bomb 👍🙏👏👏
Perfect lol kinda looks like an onion as bread which doesn’t sound bad either
I’m actually , literally drooling and I can’t stop looking
How do you make that fluffy bun so fluffy? It’s like the cotton candy version of bread to me.