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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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A dim sum favorite, noodle rolls are also served as part of a simple breakfast alongside a cup of hot tea."]]]],["element",{"elementId":"62"},["name","Main ingredients"],["description"],["elementTextContainer",["elementText",{"elementTextId":"330"},["text","Beef"]],["elementText",{"elementTextId":"331"},["text","Egg"]],["elementText",{"elementTextId":"332"},["text","Cornstarch"]],["elementText",{"elementTextId":"333"},["text","Oyster sauce"]],["elementText",{"elementTextId":"334"},["text","Soy sauce"]],["elementText",{"elementTextId":"335"},["text","Chinese rice wine"]],["elementText",{"elementTextId":"336"},["text","Sesame oil"]],["elementText",{"elementTextId":"337"},["text","Green onions"]],["elementText",{"elementTextId":"338"},["text","Cilantro"]],["elementText",{"elementTextId":"339"},["text","Fresh rice noodle rolls"]]]],["element",{"elementId":"59"},["name","Cooking steps"],["description"],["elementTextContainer",["elementText",{"elementTextId":"340"},["text","1. Combine the ground beef, egg, chicken broth, cornstarch, oyster sauce, soy sauce, rice wine, sesame oil, green onions and cilantro. Set aside.\r\n2. Carefully unroll the rice noodle rolls. Trim each in a rectangle approximately 6 inches by 7 inches. Divide the filling among the rolls, then re-roll the noodles.\r\n3. Put the rolls on a plate in a large bamboo steamer, cover and steam for 5 minutes. Serve the rolls cut into pieces and drizzled with light soy sauce or oyster sauce."]]]],["element",{"elementId":"61"},["name","Rights"],["description"],["elementTextContainer",["elementText",{"elementTextId":"341"},["text","Can only be used for non-commercial purposes."]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"342"},["text","dimsum-ricerolls001"]]]]]],["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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It has a firm yet well-aerated structure, similar to a sea sponge."]]]],["element",{"elementId":"62"},["name","Main ingredients"],["description"],["elementTextContainer",["elementText",{"elementTextId":"300"},["text","Flour"]],["elementText",{"elementTextId":"301"},["text","Sugar"]],["elementText",{"elementTextId":"302"},["text","Eggs"]],["elementText",{"elementTextId":"303"},["text","Custard powder"]],["elementText",{"elementTextId":"304"},["text","Milk powder"]]]],["element",{"elementId":"59"},["name","Cooking steps"],["description"],["elementTextContainer",["elementText",{"elementTextId":"305"},["text","1. Add sugar, custard powder, milk powder and flour into levain. Mix by hand.\r\n2. Whisk eggs and divide into 4 portions. Mix well after adding each portion, until sugar has completely dissolved and batter is smooth and slightly thick.\r\n3. Cover batter with a wet towel and pan, leave in a cool, dry place for 24 hours.\r\n4. Mix baking soda solution into batter.\r\n5. 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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The outside is crispy and chewy. Inside is hollow because of the expansion of the dough. The hollow inside is filled with a sweet red bean paste."]]]],["element",{"elementId":"62"},["name","Main ingredients"],["description"],["elementTextContainer",["elementText",{"elementTextId":"566"},["text","Red bean paste"]],["elementText",{"elementTextId":"567"},["text","sesame seed"]]]],["element",{"elementId":"59"},["name","Cooking steps"],["description"],["elementTextContainer",["elementText",{"elementTextId":"568"},["text","1. In a large bowl, mix the left flour with sugar and baking powder. And then add the small dough in. Break with hand and slowly stir in water. Continue kneading until smooth dough.\r\n2. Further shape the dough into long log and then divide into 20 equal portions. Shape each portion into a round ball.\r\n3. Shape the small glutinous rice balls into a bowl and then wrap around 1 teaspoon red bean paste in. Seal completely and shape into a around ball again.\r\n4. Prepare two bowls: one with clean water and the other with sesame. Take one ball with one hand, quick dip with water and then roll the ball in sesame bowl with another hand. This is a personal tip to make the process easier. Press the balls several times so the sesame seeds can sticky to the surface. Repeat to finish all the sesame balls.\r\n5. Heat enough oil (at lest cover the balls) until 120 degree C (or you can test the temperature with a smaller ball). Carefully add the sesame balls, slow your fire immediately and slowly deep-fry the balls until slightly golden brown. Turn off fire; transfer out and absorb extra oil with paper. 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It is made by tightly wrapping rice noodle roll around youtiao (fried dough)."]]]],["element",{"elementId":"62"},["name","Main ingredients"],["description"],["elementTextContainer",["elementText",{"elementTextId":"368"},["text","Chinese donuts (yao tiu)"]],["elementText",{"elementTextId":"369"},["text","Sesame seeds"]],["elementText",{"elementTextId":"370"},["text","Fresh rice noodle rolls"]]]],["element",{"elementId":"59"},["name","Cooking steps"],["description"],["elementTextContainer",["elementText",{"elementTextId":"371"},["text","1. Toast the Chinese donuts to keep them warm and crispy.\r\n2. Carefully unroll the rice noodle rolls. Trim each in a rectangle approximately 6 inches by 7 inches.\r\n3. Put the rolls on a plate in a large bamboo steamer, cover and steam for 5 minutes.\r\n4. Carefully roll the rice noodle rolls around the Chinese donuts and sprinkle with sesame seeds. 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