Jeremy Pang Cinnamon Bao Doughnuts and Chocolate Sauce recipe on Jeremy Pang’s Asian Kitchen

Jeremy Pang served up tasty Cinnamon Bao Doughnuts and Chocolate Sauce on Jeremy Pang’s Asian Kitchen.

The ingredients for the dao dough are: 200g self-raising flour, plus extra for rolling, 2 tbsp caster sugar, 1½ tsp baking powder, 1 pinch fine sea salt, 100ml full-fat milk (replace with water if vegan), 1 tbsp Rice Vinegar, 1 tbsp sunflower oil, plus 1–2 tsp for coating the dough.

For the cinnamon sugar: 10g ground cinnamon and 90g caster sugar.

For the chocolate sauce: 240ml milk, 300ml double cream, 1 vanilla bean, halved lengthways, 4 egg yolks, 75g caster sugar, 1 tbsp cornflour and 100g dark chocolate, roughly chopped.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.