Pimento
cheeseburger bao.
Homemade steamed buns meet a pimento cheeseburger. It takes some work, and I’m still turning what I make into a repeatable recipe. This is the workbench for it.
Concept image; the finished version may look different.
My spin on Xiao Gao Jie’s bao.
I use Xiao Gao Jie’s video as the foundation for the steamed bun dough. Her video’s shrimp-and-lamb filling belongs to her original recipe; mine is a pimento cheeseburger filling, and I haven’t written down trustworthy quantities for it yet. The dough below is the 24-bun batch from the video, not a claim that my complete version makes 24 buns every time.
The dough
Those measurements are from Xiao Gao Jie’s video as shared in the recipe description. For kneading, proofing, folding, and steaming, follow the original video until I document my own method.
The filling is still being dialed in.
The idea is cheeseburger beef tucked into a handmade bao with pimento cheese. I’m leaving the amounts and timing blank until I can describe what I actually make, not just what sounds good on paper.
- How much beef and pimento cheese per bun?
- When does the cheese go in so the filling stays good?
- How long does my batch take from mixing to steaming?
Traditional pimento cheese contains dairy. This experiment is not labeled dairy-free.