Dough:
Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, cane sugar, high heat milk solids (nonfat milk solids), canola oil, yeast (yeast [saccharomyces cerevisviae], sorbitan monostearate), baking powder (disodium dihydrogen pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate).
Filling:
Water, semisweet chocolate (unsweetened chocolate, sugar, cocoa powder, lecithin [soy], natural vanilla flavor, milk), pastry cream (sugar, modified starch, lactose, whey powder, vegetable fats [copra, palm kernel, fully hydrogenated palm kernel], skimmed milk powder, stabilizers: [calcium acetate, diphosphates, sodium phosphates], glucose syrup, emulsifiers: mono-and diglycerides of fatty acids, acetic acid esters of mono and diglycerides of fatty acids, salt, milk proteins, flavoring [contains milk], color: carotenes), cane sugar, vanilla extract (water, cane alcohol, and vanilla bean extractives), salt.
Contains:
MILK, SOY, 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.
