Breaking Bao: 88 Bakes and Snacks from Asia and Beyond by Clarice Lam

  • Japanese milk bread (Shokupan)

    Japanese milk bread (Shokupan) (page 35)

    from Breaking Bao: 88 Bakes and Snacks from Asia and Beyond Breaking Bao by Clarice Lam

    • Categories: Bread & rolls, savory; Cooking ahead; Japanese
    • Ingredients: whole milk; bread flour; eggs; heavy cream; powdered milk; instant yeast; unsalted butter; egg yolks
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Notes about Recipes in this book

  • Japanese milk bread (Shokupan)

    • crowlands on March 12, 2026

      This bread is really tasty, and my only note about the recipe is that I wish more visual cues were included along with the timing. My Pullman loaf browned quite quickly on the sides but I’m writing that off to my proving area’s higher than normal temperature. I’m curious to see the results when I try this again!

  • Gochujang pizza rolls

    • CaptainPantsless on May 28, 2026

      Everyone had two! Better than expected for the short # of filling ingredients. I used mortadella and pepperoni.

  • Steamed bao with sweet corn custard filling (Sweet corn custard bao)

    • juliaiscooking on January 31, 2026

      This recipe is laborious in my opinion. The recipe yield too much custard in my experience but probably I didn't put that much on each bao because I was afraid I may not be able to seal it. Custard was underwhelming, probably because I used frozen kernels (she did mention it on the instructions but that is all I have on hand). My kid didn't like the custard unfortunately. I won't be making this again.

  • Gochujang-furikake caramel popcorn

    • crowlands on March 27, 2026

      So fun to make and delicious.

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  • ISBN 10 1797225235
  • ISBN 13 9781797225234
  • Linked ISBNs
  • Published Oct 22 2024
  • Format Hardcover
  • Page Count 248
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

From acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks.

Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lim’s personal journey of self-discovery and the transformative power of embracing one’s heritage.

Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring:

Bao: the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to Rice Dumplings filled with Hong Kong Bolognese to Vietnamese Cinnamon-Raisin Babka. Cakes & Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie. Snax: savory and sweet treats, from Cantonese-Style Fig and Marzipan Mooncakes to Gochujang-Furikake Caramel Popcorn to Ramen Cheese Itz.

Featuring more than 100 stunning photographs by prominent food, lifestyle, and travel photographer Evan Sung, Breaking Bao is a visual feast as well as a go-to cookbook. For home cooks looking to expand their repertories, these projects range from simple cookies and flavored popcorn snacks to lavish mille feuille and laminated pastries. With humor, whimsy, and respect for traditions, Lam invites readers into these pages to break barriers, bread, and bao, all at the same table.

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