How are you? 你好嗎? 🙂
I’m Natalie and I live in Hong Kong. This is a blog to share my bread baking records. Re my blog name, Bao is the Cantonese pronunciation of bread. And so this blog is mostly about “Bread”.
I’m a home baker (during working hours I’m in FMCG). My love to bread is simply because it’s simple, ordinary but sweet. Smell from a freshly baked bread is really soothing. Leave me a message if you agree!
Thanks for stopping by!
Email: [email protected]
Twitter: @bao_bread
Jeremy
/ May 31, 2008Hi welcome to the world of bread/bao!
Thanks for stopping by my site!
Nat
/ June 1, 2008Thanks for leaving a message! 🙂
Hong
/ February 25, 2009Hello,
I’ve just found out your blog. I am going to bake
“Walnut & Red Wine Bread”. Do you also have a Bao recipe ? I live in Vegas, can’t find a good around.
Thank you!
Hong
Nat
/ February 25, 2009Hi Hong!
Sure! But what kind of bao do you want to bake?
Asty
/ January 30, 2010Hi!
I just found your website. Love it and had just marked into my favourite sites! If you make chinese bao as well, do you have a recipe for Char Siu Pau? Thanks!
paul gkmjx
/ March 25, 2009Your site is the best one!
==
http://ipod-touch.web-elite.com/site.map.php
Nat
/ January 31, 2010Hi Asty
Yes I do have a recipe for Char Siu Pau, which I learnt in dim sum lessons few years before.
It will take some time to make it, because it needs a sourdough to give sweetness to the bread, and it also needs ingredients including eatable alkaline to neutralize the sour favour and ammonia powder to create those “opening” on the bread.
Anyway, I found that there are quite a number of searches looking for Chinese /Hong Kong style bao in my blog. I’ll try to post out some including the Char Siu Pau later! Or do you want the recipe now? I can email to you too.
Thanks for visiting (though I was lazy updating the blog)!
Victor Tsang
/ April 12, 2010Hi Natalie,
I am new to bread baking and is interested in culturing wild yeast. I just wonder where can I buy sourdough bread or similar things in Hong Kong so as to let me make comparison against with mime.
Natalie
/ April 12, 2010Hi Victor
Thanks for visiting. : )
You can find some nice sourdoughs in “Great Food Hall” in Admiralty, L’Atelier de Joel Robuchon in Central, Tu Fei Pain Pain in Central, 360 supermarkets, and “Pumpernickel” restaurant in Causeway Bay/ Wan Chai.
Enjoy and wish you make successful ones!
Regards
Natalie
Nat
/ April 12, 2010http://www.openrice.com/restaurant/sr2.htm?shopid=8535
http://www.openrice.com/restaurant/sr2.htm?shopid=17302
http://www.tufeipainpain.com/index.html
http://www.threesixtyhk.com/
http://www.openrice.com/restaurant/sr2.htm?shopid=7231
Victor Tsang
/ April 16, 2010Thank you very much! Nat.
Ana
/ May 23, 2010Hi,
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Flo Makanai
/ June 14, 2010Hi Nat,
Your blog is a gold mine for bread lovers, and your breads just make me salivate! Thanks for sharing!
Would you agree to send me 1 or 2 pictures of your breads so that I could publish them on my blog http://www.votrepain.com with a presentation of your work and, of course, links toward your blog? My readers (my blog) are mostly French speaking and reading, but I’m sure some would be very interested to come and visit Bao/Bread.
Thank you and have a nice day 🙂
Flo Makanai
Nat
/ June 14, 2010Thanks a lot, Flo. My pleasure to be posted in your blog.
I like the idea of your blog, allowing me to get to know different nice blogs easily. Keep up the good work. 🙂
Flo Makanai
/ June 14, 2010Thanks to you, Nat! Do you have a favorite picture you’d like me to post on Votrepain.com or shall I pick 1 that I like on Bao/Bread?
Nat
/ June 15, 2010Please feel free to pick one that you like! 😉
Bart
/ October 31, 2010Hello Natalie,
Tnx for the beautiful site. A few weeks ago I visited China (and Hong-Kong). At beijing I ate some fantastic bread. It was round, flat and warm, baked in oil. The special thing was that there were a kind of herbs on it. When I visited Shenzhen I went with some friendston a chinese retaurant serving northern chinese food and tasted the same herbs/taste. Is there any possible way to find out what these herbs were? I can send you a picture of the bread (Yes, I took one just like you would do I guess 😉 )and a picture of the paper where the bread was wrapped in (and yes I even took it home to Belgium).Maybe one of your blogreaders will know? I can even send you the place where I bought in on google maps if this would help. Thanks Bart
Nat
/ November 1, 2010Thanks for stopping by. Haha yes I like taking photos of the food I had. There are differnt Chinese bread so please do send me photo and let me know the place to [email protected] . I’ll see if I know it. 🙂
Leonie
/ January 12, 2011Wow, I remember when we went to Shenzhen and had XinJiang “JyaMoa”? Like a muslim bread style hamburger 😉 I think the Northerners and Muslim people in China make the best breads. They also did one with “MienBao”?, where they toast it on the outside BBQ and spread on some spicy tasty sauce…mmm
Nat
/ January 21, 2011Hi Leonie, bread is also a staple food in Northern China, but i’m not sure about Muslim? I love Chinese style bread too, especially steam buns.. great food in the cold winter to serve a cup of hot soy milk. “MienBao” is the Mandarin of bread. I can imagine the taste you described..yum…
sprzątanie nagrobków
/ February 16, 2011Thank you for sharing your stuff on blog. it is probably that we’ve similar interests. something are very helpful to me.
Toby Yue
/ July 31, 2011Nat,
Hope you don’t mind – I just shared a link to this page from my facebook account. Your bread looks fantastic.
Cheers,
Toby
Nat
/ August 1, 2011Enjoy. Cheers!
Teri Clause
/ December 24, 2011Hi there everyone, it’s my first pay a visit at this website, and paragraph is genuinely fruitful in favor of me, keep up posting such articles or reviews.
Jean
/ February 11, 2012Hope you get back in baking and dim sum making (if that’s part of all this too).
You might be interested in other Western traditional dumplings close to “bao”. I wrote a post on dumpfnudel, the German version . See http://cyclewriteblog.wordpress.com The link is on right hand side.
Jean
/ February 11, 2012Tiny suggestion: Your blog font is quite tiny and I have a 27 inch computer screen!
Che Foodzeit
/ November 1, 2013Nat,
I just found your blog now via Zorra’s World Bread Day. Time for us bread crazy bloggers in China to network. I liked your submission for the WBD a lot and looking forward to discover more of your great recipes. That I am saying while baking my newest majoran infused rye sourdough bread with whey.
Greetings from Guangzhou
Nat
/ November 2, 2013Thanks for stopping by and best to your rye sourdough!
Herm
/ November 17, 2013hi, where can u get kamut flour in hk?
Nat
/ November 17, 2013It’s available in some City Super, some Market Place by Jasons, health stores and Great Food Hall (Admiralty) 🙂
brenda scofield
/ February 13, 2016How wonderful to find someone who reads The Baker’s Apprentice! I’m always looking for grains rather than flour (I like to grind my own). The resulting mixture is hit and miss but always fun to eat at the end. Id there a reliable source of wheat berries? I found them in SSPo at a Chinese herbalist but they didn’t store well. Great to find your blog while looking for spelt!
Nat
/ February 15, 2016Hi Brenda,
Nice to meet you! I usually purchase from CitySuper as it’s most convenient, or Green Dot Dot but there are only limited choices:
http://www.greendotdot.com/product.php?id=1340&lang=1
Would you consider putting the berries in fridge? HK is hot and humid and so I store even some dried foods in fridge for longer shelf life. Hope this helps! 🙂
Thanks,
Nat