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Heat 30ml of oil in another bowl (20°C-30°C) and mix with baking powder until smooth. Add rest of the oil.\r\n6. Pour baking powder mixture into batter and mix well.\r\n7. Line steamer with baking parchment and coat with oil. Pour in 1/3 of batter.\r\n8. Steam 20 minutes on high heat."]]]],["element",{"elementId":"60"},["name","Video"],["description"],["elementTextContainer",["elementText",{"elementTextId":"306"},["text","Mama’s rice bowl steamed sponge - Chinese Cuisine<br /><a href=\"https://www.youtube.com/watch?v=9wGr1074e-w\" title=\"https://www.youtube.com/watch?v=9wGr1074e-w\" target=\"_blank\" rel=\"noreferrer\">https://www.youtube.com/watch?v=9wGr1074e-w</a>"]]]],["element",{"elementId":"61"},["name","Rights"],["description"],["elementTextContainer",["elementText",{"elementTextId":"307"},["text","Can only be used for non-commercial purposes.\r\n"]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"308"},["text","dimsum-steamed003"]]]]]],["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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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). 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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. 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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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Combine with the ginger and pork.\r\n7. Stir in the seasonings.\r\n8. Mix the filling ingredients thoroughly. \r\n\r\n9. Lay a gyoza wrapper in front of you. Wet the edges.\r\n10. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges.\r\n11. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.\r\n12. Steam over boiling water until the filling is cooked through (5 to 10 minutes)."]]]],["element",{"elementId":"60"},["name","Video"],["description"],["elementTextContainer",["elementText",{"elementTextId":"220"},["text","<p>People Cooking Things: How to Make Siu Mai, with Martin Yan<br /><a href=\"https://www.youtube.com/watch?v=CN1hNL3msbs\" title=\"https://www.youtube.com/watch?v=CN1hNL3msbs\" target=\"_blank\" rel=\"noreferrer\">https://www.youtube.com/watch?v=CN1hNL3msbs</a></p>"]],["elementText",{"elementTextId":"221"},["text","Siumai, from scratch - How to Make Cantonese Dim Sum style Siu Mai<br /><a href=\"https://www.youtube.com/watch?v=pXA2H6l-wiA\" title=\"https://www.youtube.com/watch?v=pXA2H6l-wiA\" target=\"_blank\" rel=\"noreferrer\">https://www.youtube.com/watch?v=pXA2H6l-wiA</a>"]]]],["element",{"elementId":"61"},["name","Rights"],["description"],["elementTextContainer",["elementText",{"elementTextId":"222"},["text","Can only be used for non-commercial purposes."]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"223"},["text","dimsum-steamed002\r\n\r\n"]]]]]],["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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Dumplings, cakes, buns, and tarts are wheeled out in little dishes on trolleys, and each family member gets to choose a favorite treat!\r\n\r\nLin's bold and gloriously patterned artwork is a feast for the eyes. Her story is simple and tailor-made for reading aloud to young children, and she includes an informative author's note for parents, teachers, and children who want to learn more about the origins and practice of dim sum."]]]],["element",{"elementId":"112"},["name","Publisher"],["description"],["elementTextContainer",["elementText",{"elementTextId":"133"},["text","Alfred A. 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"]]]]]]],["tagContainer",["tag",{"tagId":"120"},["name","book"]],["tag",{"tagId":"10"},["name","dim sum"]],["tag",{"tagId":"121"},["name","Grace Lin"]]]],["item",{"itemId":"9","public":"1","featured":"1"},["fileContainer",["file",{"fileId":"50","order":"1"},["src","https://learning.hku.hk/ccch9051/group-8/files/original/71825e9e1574604d1966c94e89636928.png"],["authentication","eafaa07bae9e60ec75cdee8729865c60"]],["file",{"fileId":"20","order":"2"},["src","https://learning.hku.hk/ccch9051/group-8/files/original/474b1213d7bbc01d6ef0abad8e8f96c7.jpg"],["authentication","bae936da04809c157c19a37eaba10928"]]],["collection",{"collectionId":"2"},["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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Whether steamed or fried, vegetable or meat, roll or dumpling, there is a delicious bite here to tempt everybody's tastebuds. \r\n\r\nYou can try classic Yam Cake, steamed Jicama Dumplings, crispy Sesame-coated Chicken, world-famous Roast Pork Dumplings or irresistible Deep-fried Wontons.\r\n\r\nIt covers various cook's tips that explain unusual ingredients and techniques, and variations provide ideas for ringing the changes.\r\n\r\nThis beautiful book makes authentic Chinese dim sum accessible to the home cook. It opens with a practical introduction to the cuisine, with essential information on ingredients and equipment. "]]]],["element",{"elementId":"112"},["name","Publisher"],["description"],["elementTextContainer",["elementText",{"elementTextId":"120"},["text","Lorenz Books"]]]],["element",{"elementId":"113"},["name","Published date"],["description"],["elementTextContainer",["elementText",{"elementTextId":"121"},["text","9 May 2014"]]]],["element",{"elementId":"114"},["name","Format"],["description"],["elementTextContainer",["elementText",{"elementTextId":"122"},["text","Hardcover: 64 pages"]]]],["element",{"elementId":"115"},["name","Language"],["description"],["elementTextContainer",["elementText",{"elementTextId":"123"},["text","English"]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"124"},["text","dimsum-book001"]]]]]],["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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