Even the best cooking pot will not produce food.
~ African Proverb
I am back with Part 2. This is where I use the filling made in my previous blog to make the buns. Sally commented in my first blog that she prefers the baked type. Oh yeah, that brings a point that there are two types of char sui bao (or char siu pau) — steamed and baked. The steamed ones like those shown below are the more common ones.
- 3 1/2 cups flour
- 1 tablespoon shortening
- 1/4 cup sugar
- 1 pkg active dry yeast (2 1/2 teaspoons)
- 1 cup warm water