Titus Chan's Char Siu Bao Recipe
From the Honolulu Star Bulletin article "Take a Bao: A chef and author reveals the mysteries of manapua", Wednesday, October 23, 2002.
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Cooking tools:
- Wok
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Damp cloth
- Sifter
- Kitchen towel
- Chinese cleaver
- Steamer basket
- Wok ring
- Parchment paper
- Oven
- Stove
- Saucepan
- Ladle
- Spoon
- Wooden spoon
- Plate
- Cutting board
- Chef's knife
Ingredients
- 1/4 cup sugar
- 1 3/4 cups warm water
- 1 tablespoon yeast
- 3 cups enriched cake flour
- 3 cups all-purpose flour
- 2 tablespoons shortening
- 2 teaspoons vegetable oil
- 1 lb char siu pork, diced
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 1/2 cups water or 1 1/2 cups chicken broth
- 2 teaspoons sesame oil
- salt
- pepper
- 2 tablespoons cornstarch, dissolved in
- 4 tablespoons water
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