Beef brisket bao buns with smacked cucumber from Delicious Magazine (UK), May 2019 (page 124) by Frank Yeung

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Notes about this recipe

  • Eat Your Books

    Can substitute mayonnaise and rice vinegar for Kewpie mayonnaise, and butter for lard. Bao dough must rise 20 hours. Smacked cucumbers must be refrigerated 3 hours. See recipe for a vegetarian variation.

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