Recipes in the world of Flavilo

Pecan and Maple Syrup Bao Buns served

Pecan and Maple Syrup Bao Buns

Historical background: Bao buns are traditionally Asian, mainly of Chinese origin, steamed dumplings usually made with savory fillings. Sweet variations, however, are gaining popularity worldwide, especially among fusion dishes served as desserts. Pecan and maple syrup are a classic North American pairing that harmonizes perfectly with the neutral flavor of the bao bun. Emotional intro: As the hot, soft bun opens, revealing the warm, caramelized pecans and fragrant maple syrup, it immediately evokes the atmosphere of an autumn morning – a warm blanket, cinnamon scent, and a little indulgence. Technical advice: Don't leave the pecans in the syrup for too long, as they will lose their crispness. The syrup cooked with sugar and butter thickens slightly and adheres better to the filling, thus less likely to soak the buns. This dessert is a perfect choice as a special dessert, with afternoon tea, or even as a finish to a festive dinner – with a simple yet sophisticated flavor.

Prep Time 15 min
Preparation 10 min
Total 25 min
1650 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 8 Bao buns
⭕ 100 g Pecans
⭕ 4 tbsp Maple syrup
⭕ 30 g Butter
⭕ 2 tbsp Brown sugar
⭕ 1 pinch Salt

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    Preparation Steps

    1

    Steam the bao buns over boiling water for 6–8 minutes. Use a bamboo steamer or a colander with a lid. Ensure they don't come into direct contact with the water to maintain their soft texture.

    2

    Toast the pecans in a dry skillet over medium heat for 2–3 minutes to enhance their flavor. Stir constantly to prevent burning.

    3

    In a small saucepan, melt the butter, add the brown sugar and maple syrup, and stir to combine. Cook for 2–3 minutes, until slightly thickened, then stir in the toasted pecans and a pinch of salt.

    4

    Let the mixture cool for a few minutes to firm up slightly, but still remain pliable. Then prepare for filling.

    5

    Carefully open the steamed bao buns. Spoon in 1-2 tablespoons of the pecan-maple syrup mixture. Avoid overfilling to prevent the buns from becoming soggy and to ensure they close properly.

    6

    Serve warm, when the filling is still slightly runny and the bun is soft. Tip: for an extra caramel-like effect, drizzle a little more maple syrup on top before serving.