Dim Sum-second time around!

[Bluetiggy]

Thanks safaree! JR I think we better reserve your woks for steaming, nothing works better.

[JRinPV]

Did a wee bit of research and most of the recipes for the Bao dough, I found, used yeast, when I was only using Baking Power.
Have to de a bit of experimenting before the feast.

[sharonna]

I've always used yeast. if you need a recipe, bluetiggy and I both have vast information. Between the two of us, we have more dim sum cookbooks than Amazon. The vintage cookbook you have looked great. How is the bao recipe?

[JRinPV]

How is the bao recipe?

gonna try both ways, going down to the market for some pork.

[Bluetiggy]

Looking forward to either kind JR!

[JRinPV]

Now to marinate, here's my marinade
For one kilo of pork shoulder
2 tbs soy bean paste
2 tbs dry vermouth
3 tbs honey
2 tbs Hoi-Sin sauce
pinch 5 spice powder.
I hang the 1/4 " thick strips from the top rack of the oven, with little metal hooks I made, pan of water underneath.
About 25min at 325ºF
slightly burned tips will improve the flavour.

[freeeye]

Would absinthe work as well as the vermouth?