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For more information see, http://dublincore.org/documents/dces/."],["elementContainer",["element",{"elementId":"50"},["name","Title"],["description","A name given to the resource"],["elementTextContainer",["elementText",{"elementTextId":"87"},["text","Dim Sum Dishes - Steamed Buns"]]]],["element",{"elementId":"41"},["name","Description"],["description","An account of the resource"],["elementTextContainer",["elementText",{"elementTextId":"88"},["text","A collection of Chinese Dim Sum steamed bun dishes."]]]]]]]],["itemType",{"itemTypeId":"19"},["name","Dim Sum Dishes"],["description","It is a series of elements that describing each dim sim dishes."],["elementContainer",["element",{"elementId":"53"},["name","Name in English"],["description"],["elementTextContainer",["elementText",{"elementTextId":"276"},["text","Steamed chicken buns"]]]],["element",{"elementId":"54"},["name","Name in Chinese"],["description"],["elementTextContainer",["elementText",{"elementTextId":"277"},["text","雞包仔 (Gai Bao Zai)"]]]],["element",{"elementId":"55"},["name","Subject"],["description"],["elementTextContainer",["elementText",{"elementTextId":"278"},["text","Steamed"]],["elementText",{"elementTextId":"279"},["text","Buns"]],["elementText",{"elementTextId":"280"},["text","Chicken buns"]]]],["element",{"elementId":"56"},["name","Creator"],["description"],["elementTextContainer",["elementText",{"elementTextId":"281"},["text","William Meppem"]]]],["element",{"elementId":"58"},["name","Description"],["description"],["elementTextContainer",["elementText",{"elementTextId":"282"},["text","Gai Bao Zai means small size of bun. Its size and appearance is similar to Cha Siu Bao"]]]],["element",{"elementId":"62"},["name","Main ingredients"],["description"],["elementTextContainer",["elementText",{"elementTextId":"283"},["text","Plain flour"]],["elementText",{"elementTextId":"284"},["text","Lukewarm water"]],["elementText",{"elementTextId":"285"},["text","Chicken mince"]],["elementText",{"elementTextId":"286"},["text","Baking powder"]],["elementText",{"elementTextId":"287"},["text","Oyster sauce"]],["elementText",{"elementTextId":"288"},["text","Dried yeast"]]]],["element",{"elementId":"59"},["name","Cooking steps"],["description"],["elementTextContainer",["elementText",{"elementTextId":"289"},["text","1. Place the flour in a large bowl and make a well in the centre.\r\n2. Place the water, yeast, caster sugar, baking powder and salt in a small bowl and use a fork to whisk until foamy.\r\n3. Add the yeast mixture to the flour and use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.\r\n4. Turn dough onto a lightly floured surface and knead for 8 minutes or until smooth.\r\n5. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 5 minutes or until dough is smooth. Divide the dough into 8 equal portions. \r\n6. Use a rolling pin to roll out 1 dough portion into an 8cm-diameter disc, about 1cm-thick. Place 1 tablespoonful of the chicken mixture in the centre of the disc.\r\n7. Bring the dough together to enclose the filling, pinching the edges together to seal and form a bun. Place the bun, sealed side down, on a 6cm-square piece of non-stick baking paper. Use a sharp knife to gently score a cross in the top of the bun (do not cut all the way through the dough). Cover the bun with a tea towel (this will prevent it drying out). Repeat with the remaining dough and chicken mixture.\r\n8. Place half the buns in a large bamboo steamer over a wok of simmering water. Steam, covered, for 10 minutes. Transfer to a serving platter and cover with plastic wrap. Repeat with the remaining buns. Serve warm with soy or chilli sauce."]]]],["element",{"elementId":"60"},["name","Video"],["description"],["elementTextContainer",["elementText",{"elementTextId":"290"},["text","Homemade Chicken SioPao<br /><a href=\"https://www.youtube.com/watch?v=Z28oHiy2Y0Y\" title=\"https://www.youtube.com/watch?v=Z28oHiy2Y0Y\" target=\"_blank\" rel=\"noreferrer\">https://www.youtube.com/watch?v=Z28oHiy2Y0Y</a>"]]]],["element",{"elementId":"61"},["name","Rights"],["description"],["elementTextContainer",["elementText",{"elementTextId":"291"},["text","Can only be used for non-commercial purposes."]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"292"},["text","dimsum-buns004"]]]]]],["elementSetContainer",["elementSet",{"elementSetId":"1"},["name","Dublin Core"],["description","The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. 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The buns are filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries. Cha Siu refers to the pork filling; the word bao means \"bun\"."]]]],["element",{"elementId":"62"},["name","Main ingredients"],["description"],["elementTextContainer",["elementText",{"elementTextId":"267"},["text","Pork"]],["elementText",{"elementTextId":"268"},["text","BBQ sauce"]],["elementText",{"elementTextId":"269"},["text","Dough"]],["elementText",{"elementTextId":"270"},["text","Water"]]]],["element",{"elementId":"59"},["name","Cooking steps"],["description"],["elementTextContainer",["elementText",{"elementTextId":"271"},["text","1.\tDissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.\r\n2.\tKnead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.\r\n3.\tCut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.\r\n4.\tCombine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.\r\n5.\tRemove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.\r\n6.\tSteam buns for 12 minutes. Serve."]]]],["element",{"elementId":"60"},["name","Video"],["description"],["elementTextContainer",["elementText",{"elementTextId":"272"},["text","How to Make Steamed Pork Buns - Char Siu Bao<br /><a href=\"https://www.youtube.com/watch?v=r8ifJXJG-FI\" title=\"https://www.youtube.com/watch?v=r8ifJXJG-FI\" target=\"_blank\" rel=\"noreferrer\">https://www.youtube.com/watch?v=r8ifJXJG-FI</a>"]]]],["element",{"elementId":"61"},["name","Rights"],["description"],["elementTextContainer",["elementText",{"elementTextId":"273"},["text","<div class=\"element\">\n<div class=\"element-text five columns omega\">\n<p>Can only be used for non-commercial purposes.</p>\n</div>\n</div>"]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"274"},["text","dimsum-buns003"]]]]]],["elementSetContainer",["elementSet",{"elementSetId":"1"},["name","Dublin Core"],["description","The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. 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For more information see, http://dublincore.org/documents/dces/."],["elementContainer",["element",{"elementId":"50"},["name","Title"],["description","A name given to the resource"],["elementTextContainer",["elementText",{"elementTextId":"87"},["text","Dim Sum Dishes - Steamed Buns"]]]],["element",{"elementId":"41"},["name","Description"],["description","An account of the resource"],["elementTextContainer",["elementText",{"elementTextId":"88"},["text","A collection of Chinese Dim Sum steamed bun dishes."]]]]]]]],["itemType",{"itemTypeId":"19"},["name","Dim Sum Dishes"],["description","It is a series of elements that describing each dim sim dishes."],["elementContainer",["element",{"elementId":"53"},["name","Name in English"],["description"],["elementTextContainer",["elementText",{"elementTextId":"238"},["text","Steamed egg custard buns"]]]],["element",{"elementId":"54"},["name","Name in Chinese"],["description"],["elementTextContainer",["elementText",{"elementTextId":"239"},["text","奶皇包 (Nai Wong Bao)"]]]],["element",{"elementId":"55"},["name","Subject"],["description"],["elementTextContainer",["elementText",{"elementTextId":"240"},["text","Steamed"]],["elementText",{"elementTextId":"241"},["text","Buns"]],["elementText",{"elementTextId":"242"},["text","Steamed buns"]]]],["element",{"elementId":"56"},["name","Creator"],["description"],["elementTextContainer",["elementText",{"elementTextId":"243"},["text","Dim Dim Sum Hong Kong"]]]],["element",{"elementId":"58"},["name","Description"],["description"],["elementTextContainer",["elementText",{"elementTextId":"244"},["text","In China, these steamed buns, known as lai wong bao, are a dim sum delicacy. They may seem exotic, but you’ll find their flavours strangely familiar: soft dough and nutmeg-spiked egg custard – imagine the lovechild of a custard tart and a sweet bun. They’ll soon feel as natural an addition to your afternoon tea spread as scones or buttered teacakes."]]]],["element",{"elementId":"62"},["name","Main ingredients"],["description"],["elementTextContainer",["elementText",{"elementTextId":"245"},["text","Eggs"]],["elementText",{"elementTextId":"246"},["text","Powdered sugar"]],["elementText",{"elementTextId":"247"},["text","Milk"]],["elementText",{"elementTextId":"248"},["text","Heavy cream"]],["elementText",{"elementTextId":"249"},["text","All-purpose flour"]],["elementText",{"elementTextId":"250"},["text","Wheat starch"]],["elementText",{"elementTextId":"251"},["text","Cornstarch"]],["elementText",{"elementTextId":"252"},["text","Dried milk powder"]],["elementText",{"elementTextId":"253"},["text","Coconut milk"]]]],["element",{"elementId":"59"},["name","Cooking steps"],["description"],["elementTextContainer",["elementText",{"elementTextId":"254"},["text","1. Put milk, sugar, yeast into a mixer bowl, mix a little bit and wait for 5 minutes.\r\n2. Add salt and flour slowly into the mixer.\r\n3. Let the mixer run for 5-10 minutes.\r\n4. Take the dough out and let it rise around 30-45 minutes.\r\n5. Put milk, butter, egg, sugar custard powder and corn starch into a saucepan and mix it well then turn on fire slow to medium and keep stirring until it thickens.\r\n6. Let it cool down a little bit and roll it like a ball.\r\n7. Divide the bread dough into 10 pieces\r\n8. Roll the bread dough and flatten it by using a rolling pin.\r\n9. Place the filling in the middle of the flattened bread dough.\r\n10. Close it and roll it like a ball.\r\n11. Cut parchment paper into small square (bigger the the buns).\r\n12. Place the buns on the parchment paper and put them into a bamboo steamer and let it rise another 20-30 minutes before steaming.\r\n13. Steam it for 15 minutes."]]]],["element",{"elementId":"60"},["name","Video"],["description"],["elementTextContainer",["elementText",{"elementTextId":"255"},["text","Making Lai Wong Bao, with Chef Wu at Yen Restaurant W Hotel ,Taiwan<br /><a href=\"https://www.youtube.com/watch?v=DSg1K67Q7cY\" title=\"https://www.youtube.com/watch?v=DSg1K67Q7cY\" target=\"_blank\" rel=\"noreferrer\">https://www.youtube.com/watch?v=DSg1K67Q7cY</a>"]],["elementText",{"elementTextId":"256"},["text","Steamed Custard Buns (Nai Huang Bao)<br /><a href=\"https://www.youtube.com/watch?v=B52w8BC0Ly0\" title=\"https://www.youtube.com/watch?v=B52w8BC0Ly0\" target=\"_blank\" rel=\"noreferrer\">https://www.youtube.com/watch?v=B52w8BC0Ly0</a>"]]]],["element",{"elementId":"61"},["name","Rights"],["description"],["elementTextContainer",["elementText",{"elementTextId":"257"},["text","Can only be used for non-commercial purposes.\r\n\r\n"]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"258"},["text","dimsum-buns002"]]]]]],["elementSetContainer",["elementSet",{"elementSetId":"1"},["name","Dublin Core"],["description","The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. 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For more information see, http://dublincore.org/documents/dces/."],["elementContainer",["element",{"elementId":"50"},["name","Title"],["description","A name given to the resource"],["elementTextContainer",["elementText",{"elementTextId":"87"},["text","Dim Sum Dishes - Steamed Buns"]]]],["element",{"elementId":"41"},["name","Description"],["description","An account of the resource"],["elementTextContainer",["elementText",{"elementTextId":"88"},["text","A collection of Chinese Dim Sum steamed bun dishes."]]]]]]]],["itemType",{"itemTypeId":"19"},["name","Dim Sum Dishes"],["description","It is a series of elements that describing each dim sim dishes."],["elementContainer",["element",{"elementId":"53"},["name","Name in English"],["description"],["elementTextContainer",["elementText",{"elementTextId":"225"},["text","Shanghai style steamed dumplings"]]]],["element",{"elementId":"54"},["name","Name in Chinese"],["description"],["elementTextContainer",["elementText",{"elementTextId":"226"},["text","小籠包 (Xiao Long Bao)"]]]],["element",{"elementId":"55"},["name","Subject"],["description"],["elementTextContainer",["elementText",{"elementTextId":"227"},["text","Steamed"]]]],["element",{"elementId":"56"},["name","Creator"],["description"],["elementTextContainer",["elementText",{"elementTextId":"228"},["text","Dim DIm Sum Hong Kong"]]]],["element",{"elementId":"58"},["name","Description"],["description"],["elementTextContainer",["elementText",{"elementTextId":"229"},["text","Xiao Long Bao is a type of Chinese steamed bun from the Jiangnan region, especially associated with Shanghai and Wuxi. It is traditionally prepared in Xiaolong, which is a kind of small bamboo steaming basket, which give them their name."]]]],["element",{"elementId":"62"},["name","Main ingredients"],["description"],["elementTextContainer",["elementText",{"elementTextId":"230"},["text","Leavened or unleavened dough"]],["elementText",{"elementTextId":"231"},["text","Minced pork"]]]],["element",{"elementId":"59"},["name","Cooking steps"],["description"],["elementTextContainer",["elementText",{"elementTextId":"232"},["text","1. Steam or microwave bok choy until wilted. Let cool, then drain and chop finely. Press out any excess liquid.\r\n2. In a food processor, puree tofu with the egg whites. Add to bok choy. Add scallions.\r\n3. Combine remaining ingredients, except gyoza wrappers. Add to bok choy mixture, mixing well. \r\n4. Place about two teaspoons of filling in the centre of each gyoza wrapper. Draw dough up and pinch together at three points to form a triangle, leaving middle of filling exposed.\r\n5. Arrange on a heatproof plate or steamer tray and steam over boiling water until cooked through, about 4 minutes."]]]],["element",{"elementId":"60"},["name","Video"],["description"],["elementTextContainer",["elementText",{"elementTextId":"233"},["text","People Cooking Things: How to Make Xiao Long Bao, with Martin Yan<br /><a href=\"https://www.youtube.com/watch?v=U5n4uD6TSI0&amp;t=8s\" title=\"https://www.youtube.com/watch?v=U5n4uD6TSI0&amp;t=8s\" target=\"_blank\" rel=\"noreferrer\">https://www.youtube.com/watch?v=U5n4uD6TSI0&amp;t=8s</a>"]],["elementText",{"elementTextId":"234"},["text","How to Make Shanghai Soup Dumplings, with Andrea Nguyen<br /><a href=\"https://www.youtube.com/watch?v=bAaAf_T-ygY\" title=\"https://www.youtube.com/watch?v=bAaAf_T-ygY\" target=\"_blank\" rel=\"noreferrer\">https://www.youtube.com/watch?v=bAaAf_T-ygY</a>"]]]],["element",{"elementId":"61"},["name","Rights"],["description"],["elementTextContainer",["elementText",{"elementTextId":"235"},["text","Can only be used for non-commercial purposes."]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"236"},["text","dimsum-buns001"]]]]]],["elementSetContainer",["elementSet",{"elementSetId":"1"},["name","Dublin Core"],["description","The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. 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