I work at ...


We are tailoring content specific to your business.



  • Blackstrap molasses 15.0 g
  • Cinnamon (ground) 3.0 g
  • Ginger (ground) 3.0 g
  • Brisket roast (deboned) 1.0 kg
  • Water 500.0 ml

Basting sauce:

  • Apple juice 250.0 ml
  • Knorr Professional All-purpose marinade & basting 250.0 ml
  • Molasses 20.0 g
  • Star anise 3.0 pc
  • Ginger (chopped) 5.0 g
  • Garlic (chopped) 5.0 g

Bao buns:

  • Flour 520.0 g
  • Castor sugar 20.0 ml
  • Yeast 15.0 g
  • Milk 50.0 ml
  • Sesame oil 15.0 ml
  • Baking powder 5.0 ml
  • Sunflower oil 5.0 ml
  1. Brisket:

    • Pre-heat the oven to 140 °C. Mix the spice rub ingredients together and rub onto the brisket. Place on a roasting tray and cover with water. Close with tinfoil and cook for ± 3 hours. Remove brisket and strain liquid( 500ml, reserved stock used from cooking brisket). Keep for basting sauce.
  2. Basting sauce:

    • For the basting sauce, combine ingredients and the 500ml reserved stock from cooking the brisketand boil until reduced to syrupy consistency.
    • Serve on a chargrilled bao bun and lash it with basting sauce.
  3. Bao buns:

    • In an electric mixer, add all ingredients, (except the baking powder and sunflower oil)using the dough hook, mix on high speed for 10 minutes, until smooth. Place dough in a lightly oiled bowl and prove for 2 hours or until doubled in size.
    • Tip dough on a lightly floured surface, punch down dough and sprinkle with baking powder and knead for 5 minutes.
    • Weigh out 75g balls. Roll out each ball into a circle. Brush the surface of the dough with a little oil and oil a palette knife.
    • Place oiled palette knife in the center of each circle. Fold the dough over the palette knife and slowly pull out the knife.
    • Transfer each bun to a baking tray lined with parchment paper, leave to prove for 1 ½ hour or until doubled in size.
    • Steam the buns for 8 minutes until puffed up.
  4. Chef's Note:

    • The bao buns can be made in advance, frozen and then grilled to order.