Dough:
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER, SUGAR, NONFAT DRY MILK, CONTAINS 2% OR LESS OF BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SOIDUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), YEAST, CANOLA OIL.
Filling:
MOZZARELLA CHEESE (WHOLE MILK LOW MOISTURE MOZZARELLA CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], POTATO STARCH, CANOLA OIL, CELLULOSE POWDER ADDED TO PREVENT CAKING, NATAMYCIN [A NATURAL MOLD INHIBITOR]), COOKED SAUSAGE (PORK, WATER, SPICES, SALT, PAPRIKA, FLAVORINGS, SODIUM PHOSPHATES), TOMATO SAUCE (TOMATO PUREE [WATER, TOMATO PASTE], WATER, LESS THAN 2% OF: SALT, ONION POWDER, GARLIC POWDER, RED PEPPER, CITRIC ACID), PEPPERONI (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF WATER, DEXTROSE, SPICES, LACTIC ACID STARTER CULTURE), RED BELL PEPPERS, GREEN BELL PEPPERS, CONTAINS 2% OR LESS OF WATER, OLIVE OIL, SUGAR, CORN STARCH, SALT, CORN STARCH, GARLIC, SALT, SPICES, GARLIC GRANULATES.
Contains:
MILK, WHEAT.
How do I eat a bao?
Bao is the perfect portable finger food! Simply peel off the paper and take a mouth-watering bite. The convenient nature of bao makes it the perfect on-the-go snack or meal.
Do I dip my bao in sauces?
The filling within each Bao should be distinct enough to stand on its own. Bao are not traditionally dipped in sauces.
Is this the same thing as a dumpling?
While Bao is sometimes compared to Asian style dumplings, they differ significantly in texture and preparation. The addition of yeast to Bao dough gives it a more bread-like consistency than dumplings, and it tends to be slightly sweeter, larger, and holds more filling.
What is a Bao?
Soft, fluffy dough filled with savory or sweet flavors and steamed to perfection.
