Jeremy Pang served up tasty Steamed Bao with Black Pepper Beef Short Rib⁠ on Jeremy Pang’s Asian Kitchen.

The ingredients for the Bao Dough Dry Mix are : 503 g Middle-Gluten Wheat Flour (or All-purpose Flour), 1/2 tsp Salt, 7 g Fast Action Dried Yeast, 40 g Caster Sugar and 15 g Baking Powder.

For the Bao Dough Liquid: 50 ml milk, 200-250 ml Warm Water, depending on room humidity and 25 ml Vegetable or Sunflower Oil.

For the Short Rib : 4 pcs Beef Short Ribs, separated.

For the Short Rib Poaching Liquid: 1 pc Star Anise, 1 stick Small Cinnamon, 2 Bay Leaves, 1 tsp Black Peppercorns, 1/2 tsp Salt and 1 L Water.

For the Short Rib Glaze: 3 tbsp Premium Oyster Sauce, 1 1/2 tbsp Cracked Black Pepper, 2 tbsp Premium Light Soy Sauce and 4 tsp Sugar.

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