Baked Mushroom Char Siu Bao

So glad it caught your eye, Rebecca! You can try substituting the sugar with maple syrup, agave, coconut sugar, or a sweetener like stevia. These may slightly change the flavour or texture, especially in the dough, though! Let us know how it goes if you try any swaps ☺️

That sounds so special, Jun!! We're honoured you could recreate a childhood favourite for your movie night, and are so glad you found the recipe worthwhile. What a beautiful way to connect through food 💛

Yayy so happy to hear this, Kris, thanks a bunch for sharing your experience with the recipe!

Hey Hannah, this recipe is best when enjoyed on the day it's made, though you can store it in an airtight container in the fridge for 2 days.

In case you haven't seen it yet and it helps in the future, the storage instructions on the app are in the last slide of the "Make" step-by-step instructions or at the bottom of the "Directions" tab 🫶

Hey Anita, five spice powder is a Chinese seasoning blend typically made with star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel. It adds a warm, slightly sweet, and savoury flavour 😊

We haven’t tested using bread flour in place of all-purpose flour for buns, but I imagine it should work with a slight difference in texture. Bread flour’s higher protein content creates more gluten, which should result in buns that are chewier and more elastic compared to the softer, more tender dough you'd get from all-purpose flour.

I haven't tested this, but I think if you use bread flour but still want softer buns, maybe consider reducing the kneading time slightly or add 1 tablespoon of cornstarch to the bread flour to help balance the chewiness. Let us know how it goes if you give it a try! ✨

Thank you - that’s super helpful! I’ll try it out :)