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10
4
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https://learning.hku.hk/ccch9051/group-8/files/original/5d621b1d70238b4c22d0bc38e21ed231.jpeg
a744283fe44cd8e7a762fe7c1fa7fb27
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Dim Sum Dishes - Steamed Buns
Description
An account of the resource
A collection of Chinese Dim Sum steamed bun dishes.
Dim Sum Dishes
It is a series of elements that describing each dim sim dishes.
Name in English
Steamed chicken buns
Name in Chinese
雞包仔 (Gai Bao Zai)
Subject
Steamed
Buns
Chicken buns
Creator
William Meppem
Description
Gai Bao Zai means small size of bun. Its size and appearance is similar to Cha Siu Bao
Main ingredients
Plain flour
Lukewarm water
Chicken mince
Baking powder
Oyster sauce
Dried yeast
Cooking steps
1. Place the flour in a large bowl and make a well in the centre.
2. Place the water, yeast, caster sugar, baking powder and salt in a small bowl and use a fork to whisk until foamy.
3. 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.
4. Turn dough onto a lightly floured surface and knead for 8 minutes or until smooth.
5. 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.
6. 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.
7. 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.
8. 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.
Video
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>
Rights
Can only be used for non-commercial purposes.
Identifier
dimsum-buns004
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Steamed chicken buns
buns
chicken
chicken buns
dim sum
Gai Bao Zai
Steamed
steamed buns
Steamed chicken buns
-
https://learning.hku.hk/ccch9051/group-8/files/original/1288a7b5a0ea9d24645812e0fe7b7222.png
be5f705ea23ddcae2983dd5f4c1b55f6
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Dim Sum Dishes - Steamed Buns
Description
An account of the resource
A collection of Chinese Dim Sum steamed bun dishes.
Dim Sum Dishes
It is a series of elements that describing each dim sim dishes.
Name in English
BBQ pork buns
Name in Chinese
叉燒包 (Cha Siu Bao)
Subject
Steamed
Buns
Steamed buns
Creator
Dim Dim Sum Hong Kong
Description
Cha Siu Bao is a Cantonese barbecue-pork-filled bun. 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".
Main ingredients
Pork
BBQ sauce
Dough
Water
Cooking steps
1. Dissolve 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.
2. Knead 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.
3. Cut 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.
4. Combine 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.
5. Remove 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.
6. Steam buns for 12 minutes. Serve.
Video
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>
Rights
<div class="element">
<div class="element-text five columns omega">
<p>Can only be used for non-commercial purposes.</p>
</div>
</div>
Identifier
dimsum-buns003
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
BBQ pork buns
BBQ pork
BBQ pork buns
buns
Cha Siu
Cha Siu Bao
Char Siu
char siu bao
dim sum
Hong Kong
Steamed
steamed buns
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https://learning.hku.hk/ccch9051/group-8/files/original/a9aa2861612eb9c4262e442d90402646.png
9e6e3e66907e6a2ca87705820ee1278b
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Dim Sum Dishes - Steamed Buns
Description
An account of the resource
A collection of Chinese Dim Sum steamed bun dishes.
Dim Sum Dishes
It is a series of elements that describing each dim sim dishes.
Name in English
Steamed egg custard buns
Name in Chinese
奶皇包 (Nai Wong Bao)
Subject
Steamed
Buns
Steamed buns
Creator
Dim Dim Sum Hong Kong
Description
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.
Main ingredients
Eggs
Powdered sugar
Milk
Heavy cream
All-purpose flour
Wheat starch
Cornstarch
Dried milk powder
Coconut milk
Cooking steps
1. Put milk, sugar, yeast into a mixer bowl, mix a little bit and wait for 5 minutes.
2. Add salt and flour slowly into the mixer.
3. Let the mixer run for 5-10 minutes.
4. Take the dough out and let it rise around 30-45 minutes.
5. 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.
6. Let it cool down a little bit and roll it like a ball.
7. Divide the bread dough into 10 pieces
8. Roll the bread dough and flatten it by using a rolling pin.
9. Place the filling in the middle of the flattened bread dough.
10. Close it and roll it like a ball.
11. Cut parchment paper into small square (bigger the the buns).
12. Place the buns on the parchment paper and put them into a bamboo steamer and let it rise another 20-30 minutes before steaming.
13. Steam it for 15 minutes.
Video
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>
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>
Rights
Can only be used for non-commercial purposes.
Identifier
dimsum-buns002
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Steamed egg custard buns
buns
custard
dim sum
egg
egg custard
Lai Wong Bao
Nai Wong Bao
Steamed
steamed buns
Steamed egg custard buns
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https://learning.hku.hk/ccch9051/group-8/files/original/2cb466d8a8233b9ff49f3d5d1e5e8c11.png
800215fb865a329b802e57240ad9b27a
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Dim Sum Dishes - Steamed Buns
Description
An account of the resource
A collection of Chinese Dim Sum steamed bun dishes.
Dim Sum Dishes
It is a series of elements that describing each dim sim dishes.
Name in English
Shanghai style steamed dumplings
Name in Chinese
小籠包 (Xiao Long Bao)
Subject
Steamed
Creator
Dim DIm Sum Hong Kong
Description
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.
Main ingredients
Leavened or unleavened dough
Minced pork
Cooking steps
1. Steam or microwave bok choy until wilted. Let cool, then drain and chop finely. Press out any excess liquid.
2. In a food processor, puree tofu with the egg whites. Add to bok choy. Add scallions.
3. Combine remaining ingredients, except gyoza wrappers. Add to bok choy mixture, mixing well.
4. 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.
5. Arrange on a heatproof plate or steamer tray and steam over boiling water until cooked through, about 4 minutes.
Video
People Cooking Things: How to Make Xiao Long Bao, with Martin Yan<br /><a href="https://www.youtube.com/watch?v=U5n4uD6TSI0&t=8s" title="https://www.youtube.com/watch?v=U5n4uD6TSI0&t=8s" target="_blank" rel="noreferrer">https://www.youtube.com/watch?v=U5n4uD6TSI0&t=8s</a>
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>
Rights
Can only be used for non-commercial purposes.
Identifier
dimsum-buns001
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Shanghai style steamed dumplings
dim sum
Dumplings
Shanghai
Shanghai style steamed dumplings
Steamed