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Ingredients

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Brisket:

  • Robertsons Barbecue Spice
    Robertsons Barbecue Spice
    10 g
    Added to cart: Robertsons Barbecue Spice
  • Robertsons Paprika
    Robertsons Paprika
    5 g
    Added to cart: Robertsons Paprika
  • Robertsons Chicken Spice
    Robertsons Chicken Spice
    15 g
    Added to cart: Robertsons Chicken Spice
  • Blackstrap molasses 15 g
  • Cinnamon (ground) 3 g
  • Ginger (ground) 3 g
  • Brisket roast (deboned) 1 kg
  • Water 500 ml

Basting sauce:

  • 500 ml Reserved stock (use from cooking brisket)
  • Apple juice 250 ml
  • Knorr All-purpose marinade & basting
    Knorr All-purpose marinade & basting
    250 ml
    Added to cart: Knorr All-purpose marinade & basting
  • Molasses 20 g
  • Star anise 3 pc
  • Ginger (chopped) 5 g
  • Garlic (chopped) 5 g

Bao buns:

  • Flour 520 g
  • Castor sugar 20 ml
  • Yeast 15 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    20 g
    Added to cart: Robertsons Veggie Seasoning
  • Milk 50 ml
  • Sesame oil 15 ml
  • 15 ml Rice vinegar
  • Baking powder 5 ml
  • Sunflower oil 5 ml

Preparation

  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. Keep for basting sauce.
  2. Basting sauce:

    • For the basting sauce, combine ingredients and 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 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.