[Sca-cooks] Meat and not potatoes feast

[Druighad at aol.com]

In a message dated 7/4/01 5:17:10 PM Central Daylight Time, troy at asan.com
writes:

<<
 What I have seen, which might come pretty close, is a baked version of
 the standard cha siu bao (normally a white, steamed bun filled with
 barbecued pork and made with lard, flour, sugar, milk or water, salt,
 and either yeast or baking powder, or both). The yellowish baked version
 has had some eggs added to the basic dough, but there are baked buns
 available unfilled, also, not to mention ones filled with custard,
 yellow or black bean paste, among other types. I assume James is
 referring to unfilled ones, which aren't too far from brioche, although
 not nearly as rich (fewer eggs, lard or shortening instead of butter).
  >>
Actually, yes that is what I was thinking off. The b-b-q pork buns that I had
at a small dim sum place were almost like brioch, but had a definitely milky
white color and taste. I haven't seen the unfilled ones, but I'm sure they
are out there. I don't have much of a chance to go visit Chinatown that often.

Finnebhir, who wishes she had some dim sum right now.