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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make dough: Dissolve sugar in warm water (water should be as hot as your finger can stand to touch). Add yeast. Let stand 10 minutes as yeast foams and rises. | 2. Sift flours together twice. Place in a large bowl. Add shortening, then slowly add the yeast mixture, incorporating it into the flour gradually. Form into a ball. | 3. Turn onto a floured surface and knead 5 to 7 minutes, until smooth and elastic. Add more flour or water if necessary. Place in a clean bowl and cover with a damp cloth. Let rise in a warm place for 2 to 4 hours, until at least doubled in bulk. | 4. To make filling: Heat vegetable oil in a wok. Add remaining ingredients, except the cornstarch slurry, and stir-fry until hot. Bring to a boil, then stir in slurry to thicken. Cool. | 5. To assemble bao: Remove warm dough from bowl and knead on a floured surface 5 to 7 minutes, adding more water if too dry, or more flour if too wet. Form into a long roll and divide into 24 equal portions. Lightly oil a Chinese knife or cleaver. Place a section of dough cut-side down on a flat surface and pound with the flat side of the knife. Then press down on the dough with the knife and turn the knife clockwise to form the dough into a thin circle, about three inches in diameter. Use the knife to lift the dough and place it in your hand. | 6. Place a heaping tablespoon of filling into the circle, gather up the edges and pinch closed in the center. Place on a square of paper. (Dough is easier to work with when warm. Beginners may wish to work with half the dough at a time, keeping the remainder in a warm place.). | 7. Let filled buns rise in a warm place 15 minutes. | 8. Oil steamer baskets and arrange buns 1/2-inch apart. Fill a wok 75 percent with water and bring water to a boil. Steam buns 15 minutes over high heat. If buns are in two stacked trays, switch the trays midway. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
water	1 3/4	3/4		0.0	0.0	0.0	0.0
yeast	1	tablespoon		33.3	3.6756	4.2984	0.162
cake flour	3	cups	enriched	1487.82	320.7033	33.702	3.5346
purpose flour	3	cups		403.4676	0.0	89.7602	2.2667
shortening	2	tablespoons		226.304	0.0	0.0	25.6
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
char siu pork	1	lb	diced	403.4676	0.0	89.7602	2.2667
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
sugar	1	tablespoon		201.495	50.398999999999994	0.0	0.0
water	1 1/2	cups		0.0	0.0	0.0	0.0
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
salt pepper				403.4676	0.0	89.7602	2.2667
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	4	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.