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A step‑by‑step guide to making soft, fluffy Cantonese‑style Char Siu Bao at home. The recipe simplifies the traditional method by skipping the overnight starter while still delivering the classic airy texture, thanks to a mix of instant yeast, baking powder, and a pinch of ammonium bicarbonate. Filled with sweet‑savory barbecue pork and a glossy sauce, these steamed buns are perfect for dim sum, brunch, or a tasty snack.
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