Everthing ( All In One)

Yo guys , its me , the author: the 1 and only,Ben!!! I am doing this project because when you type at google search , you will never find the things or information you want and you will be frustrated and will be mad that you will have to find your infomation yourself. So I made this , its also a part for our computer project. Hope you enjoy it. 

After all those reading,you must be tired...
No worries, I have prepared some movies and songs for y'all
Please leave a comment and what I like the most, subscribing!!

My Dota Life!!!!!!

My Dota Life!!!

Guys, when I say "My Dota Life", whats the first thing that pops out your mind?? An online game,a game using brutal force,a stupid game??? Well...

Dota 2 is a multiplayer online battle arena video game developed by Valve Corporation and the stand-alone sequel to the Defense of the Ancients mod for Warcraft III: Reign of Chaos and its expansion pack, The Frozen Throne. Initially announced on October 13, 2010, viaGame Informer, the game is currently available for early test access and will utilize a free-to-play business model when released. Dota 2 is exclusively available via Valve's content delivery platform Steam.

Dota 2 consists of session-based online multiplayer matches in which two teams of five attempt to destroy the opponents' ancient. Players each control a  "hero" and, over the course of each game, will improve their hero's abilities, acquire better items, and attack the enemy team whilst applying pressure on their base defenses. Both teams' bases are initially invulnerable, and can only be directly attacked once numerous outer defenses have been destroyed.

There is the DOTA 2 competition called the International where 16 professional teams compete for a 1 million grand prize money with team natus vincere (ukraine )winning the first  competition and invictus gaming (China)winning the second competition and Alliance(Sweden) wining the third competition.

Well....
If you want to play Dota, lets me give you some hints,
1)Follow what I say,by doing it you will be a pro
2)Dont be overconfident , sometimes pride come before a fall

festivals of chinese

Chinese new year

The most important holiday for Chinese around the world is undoubtedly Chinese New Year -- and it all started out of fear.

The centuries-old legend on the origins of the New Year celebration varies from teller to teller, but they all include a story of a terrible mythical monster who preyed on villagers. The lion-like monster’s name was Nian (年) which is also the Chinese word for “year."

The stories also all include a wise old man who counsels the villagers to ward off the evil Nian by making loud noises with drums and firecrackers and hanging red paper cutouts and scrolls on their doors because for some reason, the Nian is scared of the color red.

The villagers took the old man’s advice and the Nian was conquered. On the anniversary of the date, the Chinese recognize the “passing of the Nian” known in Chinese as guo nian (过年), which is also synonymous with celebrating the new year.

Based on the Lunar Calendar

The date of Chinese New Year changes each year as it is based on the lunar calendar. While the western Gregorian calendar is based on the earth’s orbit around the sun, China and most Asian countries use the lunar calendar that is based on the moon’s orbit around the earth. Chinese New Year always falls on the second new moon after the winter solstice. Other Asian countries such as Korea, Japan and Vietnam also celebrate new year using the lunar calendar.

While both Buddhism and Daoism has unique customs during the New Year, Chinese New Year is far older than both religions. Like many agrarian societies, Chinese New Year is rooted in much a celebration of spring just like Easter or Passover.

Depending on where rice is grown in China, the rice season lasts from roughly May to September (north China), April to October (Yangtze River Valley), or March to November (Southeast China). The New Year was likely the start of preparations for a new growing season.

Spring cleaning is a common theme during this time, as many Chinese will clean out their homes during the holiday. The New Year celebration could even have been a way to break up the boredom of the long winter months.

Traditional Customs

On this day, families travel long distances to meet and make merry. Known as the "Spring movement" or Chunyun (春运), a great migration takes place in China during this period where many travelers brave the crowds to get to their hometowns.

Though the holiday is only about a week-long, traditionally it is a 15-day holiday during which firecrackers are lit, drums can be heard on the streets, red lanterns glow at night, and red paper cutouts and calligraphy hangings are hung on doors. Celebrations conclude on the 15th day with the Lantern Festival.

Children are also given red envelopes with money inside. Many cities around the world also hold New Year parades complete with a dragon and lion dance.

Food is an important component to New Year. Traditional foods include nian gao or sweet sticky rice cake and savory dumplings - which are round and symbolize never-ending wealth. For more about Chinese New Year foods 

 

(picture of nian)

Traditional food 

Baozi

A bāozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings.

Two types are found in most parts of China: Dabao, measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, xiaobao, measure approximately 5 cm wide, and are most commonly eaten in restaurants. Each order consists of a steamer containing about 10 pieces. A small ceramic dish is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chilli paste.

Mantau

Mantou, often referred to as Chinese steamed bun/bread, is a kind of steamed bread or bun originating in China. They are typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water andleavening agents. In size and texture, they range from 4 cm, soft and fluffy in the most elegant restaurants, to over 15 cm, firm and dense for the working man's lunch. (As white flour, being more heavily processed, was once more expensive, white mantou were somewhat of a luxury in preindustrial China.)

Traditionally, mantou, bing, and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to the rice, which forms the mainstay of the southern Chinese diet. They are also known in the south, but are often served as street food or a restaurant dish, rather than as a staple or home cooking. Restaurant mantou are often smaller and more delicate and can be further manipulated, for example, by deep-frying and dipping in sweetened condensed milk.

They are often sold precooked in the frozen section of Asian supermarkets, ready for preparation by steaming or heating in the microwave oven.

A similar food, but with a filling inside, is baozi. Mantou is the older word, and in some regions (such as the Jiangnan region of China, and Korea) mantou (or the equivalent local reading of the word) can be used to indicate both the filled and unfilled buns, while in Japan the equivalent local reading of the word refers only to filled buns.

Ching Ming festival

The Qingming Festival  is a traditional Chinese festival on the 104th day after the winter solstice(or the 15th day from the Spring Equinox), usually occurring around April 5 of the Gregorian calendar (see Chinese calendar). Astronomically it is also a solar term (See Qingming). The Qingming festival falls on the first day of the fifth solar term, named Qingming. Its name denotes a time for people to go outside and enjoy the greenery of springtime (踏青 Tàqīng, "treading on the greenery") and tend to the graves of departed ones.

Qingming has been regularly observed as a statutory public holiday in Taiwan, Hong Kong and Macau. Its observance was reinstated as a nationwide public holiday in mainland China in 2008.

Qingming Festival is when Chinese people visit the graves or burial grounds of their ancestors. Traditionally, people brought a whole rooster with them to the graves visited but the occasion has become less formal over time. The festival originated from Hanshi Day (寒食节, literally, Day with cold food only), a memorial day for Jie Zitui (介子推). Jie Zitui died in 636 BC in theSpring and Autumn Period. He was one of many followers of Duke Wen of Jin(晉文公) before he became a duke. Once, during Wen's 19 years of exile, they had no food and Jie prepared some meat soup for Wen. Wen enjoyed it a lot and wondered where Jie had obtained the soup. It turned out Jie had cut a piece of meat from his own thigh to make the soup. Wen was so moved he promised to reward him one day. However, Jie was not the type of person who sought rewards. Instead, he just wanted to help Wen to return to Jin to become king. Once Wen became duke, Jie resigned and stayed away from him. Duke Wen rewarded the people who helped him in the decades, but for some reason he forgot to reward Jie, who by then had moved into the forest with his mother. Duke Wen went to the forest, but could not find Jie. Heeding suggestions from his officials, Duke Wen ordered men to set the forest on fire to force out Jie. However, Jie died in the fire. Feeling remorseful, Duke Wen ordered three days without fire to honour Jie's memory. The city where Jie died is still called Jiexiu (介休, literally "the place Jie rests forever").

Qingming has a tradition stretching back more than 2,500 years.^[3] Its origin is credited to the Tang Emperor Xuanzong in 732. Wealthy citizens in China were reportedly holding too many extravagant and ostentatiously expensive ceremonies in honor of their ancestors. Emperor Xuanzong, seeking to curb this practice, declared that respects could be formally paid at ancestors' graves only on Qingming.^[4] The observance of Qingming found a firm place in Chinese culture and continued since Ancient China

Dragon boat festival

Duanwu Festival, also known as Dragon Boat Festival and the Double Fifth, is a traditional and statutory holiday originating in China and associated with a number of East Asian and Southeast Asian societies. In Mandarin, it is known as Duānwǔ Jié; in Hong Kong and Macau, by the Cantonese name Tuen Ng Festival; in Hokkien-speaking areas like in Malaysia and in Singapore, by the names Gō͘-go̍eh-cheh/Gō͘-ge̍h-choeh (五月節) and Gō͘-ji̍t-cheh/Gō͘-ji̍t-choeh (五日節). In 2008, it was recognised as a public holiday in mainland China for the first time since the 1940s. The festival has also long been celebrated in Taiwan, Singapore, and Malaysia. Equivalent and related festivals in Asia include the Tango no Sekku in Japan, Dano in Korea, and Tết Đoan Ngọ in Vietnam.

The festival occurs on the 5th day of the 5th month of the lunisolar Chinese calendar. This is the source of the alternative name of Double Fifth. The date varies from year to year on the Gregorian calendar. In 2011, this fell on June 6 and in 2012 on June 23. In 2013, it's on June 12. The focus of the celebrations includes eating rice dumplings zongzi,drinking realgar wine xionghuangjiu (雄黃酒), and racing dragon boats.

The sun is considered to be at its strongest around the time of summer solstice ("mid-summer" in traditional East Asia) when the daylight in the northern hemisphere is the longest. The sun, like the Chinese dragon, traditionally represents masculine energy, whereas the moon, like the phoenix, traditionally represents feminine energy. The summer solstice is considered the peak annual moment of male energy. while the winter solstice, the longest night of the year, represents the peak annual moment of feminine energy. The masculine image of the dragon is thus naturally associated with Duanwu.

The best-known traditional story holds that the festival commemorates the death of poet Qu Yuan (c. 340–278 BCE) of the ancient state of Chu during the Warring States period of the Zhou Dynasty.^[6] A descendant of the Chu royal house, Qu served in high offices. However, when the king decided to ally with the increasingly powerful state of Qin, Qu was banished for opposing the alliance; he was accused of treason. During his exile, Qu Yuan wrote a great deal of poetry, for which he is now remembered. Twenty-eight years later, Qin captured Ying, the capital of Chu. In despair, Qu Yuan committed suicide by drowning himself in the Miluo River on the fifth day of the fifth lunar month.

It is said that the local people, who admired him, dropped sticky rice triangles wrapped in bamboo leaves into the river to feed the fish. The rice was wrapped so that fish would not eat Qu Yuan's body and eat the rice instead. This is said to be the origin of zongzi. The local people were also said to have paddled out on boats, either to scare the fish away or to retrieve his body. This is said to be the origin of dragon boat racing.

Mid-Autumn Festival

The Mid-Autumn Festival (traditional Chinese: 中秋節; simplified Chinese: 中秋节; pinyin: zhōngqiū jié; Vietnamese: Tết Trung Thu) is a popular harvest festival celebrated by Chinese and Vietnamese people.The festival is held on the 15th day of the eighth month in the Chinese calendar, during a full moon, which is in September or early October in the Gregorian calendar, close to the autumnal equinox.^[1] The Government of the People's Republic of China listed the festival as an "intangible cultural heritage" in 2006, and it was made a Chinese public holiday in 2008. It is also a public holiday in Taiwan. Among the Vietnamese, it is considered the second most important holiday tradition.

                                                                                                                                          (Mooncake)

The Chinese have celebrated the harvest during the autumn full moon since the Shang Dynasty (c. 16th to 10th century BCE).^] Morris Berkowitz, who studied the Hakka people during the 1960s, theorizes that the harvest celebration originally began with worshiping Mountain Gods after the harvest was completed. The celebration as a festival only started to gain popularity during the early Tang Dynasty (618–907 CE)One legend explains that Emperor Xuanzong of Tang started to hold formal celebrations in his palace after having explored the Moon-Palace. The term mid-autumn (中秋) first appeared in Rites of Zhou, a written collection of rituals of the Western Zhou Dynasty (1046–771 BCE).

Empress Dowager Cixi (late 19th century) enjoyed celebrating Mid-Autumn Festival so much that she would spend the period between the thirteenth and seventeenth day of the eighth month staging elaborate rituals.

For the Vietnamese, in its most ancient form, the evening commemorated the dragon who brought rain for the crops. Celebrants would observe the moon to divine the future of the people and harvests. Eventually the celebration came to symbolize a reverence for fertility, with prayers given for bountiful harvests, increase in livestock, and human babies. Over time, the prayers for children evolved into a celebration of children. Confucian scholars continued the tradition of gazing at the moon, but to sip wine and improvise poetry and songBy the early twentieth century in Hanoi, the festival had begun to assume its identity as a children's festival. 

Hungry Ghost Festival

The Ghost Festival, also known as the Hungry Ghost Festival, or Yu Lan is a traditional Chinese festival and holiday celebrated by Chinese in many countries. In the Chinese calendar (a lunisolar calendar), the Ghost Festival is on the 15th night of the seventh lunar month (14th in southern China).

In Chinese tradition, the fifteenth day of the seventh month in the lunar calendar is called Ghost Day and the seventh month in general is regarded as the Ghost Month (鬼月), in which ghosts and spirits, including those of the deceased ancestors, come out from the lower realm

. Distinct from both the Qingming Festival (in spring) and Chung Yeung Festival (in autumn) in which living descendants pay homage to their deceased ancestors, on Ghost Day, the deceased are believed to visit the living.

On the fifteenth day the realms of Heaven and Hell and the realm of the living are open and both Taoists and Buddhists would perform rituals to transmute and absolve the sufferings of the deceased. Intrinsic to the Ghost Month is ancestor worship, where traditionally the filial piety of descendants extends to their ancestors even after their deaths. Activities during the month would include preparing ritualistic food offerings, burning incense, and burning joss paper, a papier-mâché form of material items such as clothes, gold and other fine goods for the visiting spirits of the ancestors. Elaborate meals (often vegetarian meals) would be served with empty seats for each of the deceased in the family treating the deceased as if they are still living. Ancestor worship is what distinguishes Qingming Festival from Ghost Festival because the latter includes paying respects to all deceased, including the same and younger generations, while the former only includes older generations. Other festivities may include, buying and releasing miniature paper boats and lanterns on water, which signifies giving directions to the lost ghosts and spirits of the ancestors and other deities.

Buddhists from China and Taoists claim that the Ghost Festival originated with the canonical scriptures of Buddhism, but many of the visible aspects of the ceremonies originate from Chinese folk religion, and other local folk traditions (see Stephen Teiser's 1988 book, The Ghost Festival in Medieval China). This process of syncretism is not limited to China: the ghost festival has parallels in Theravada Buddhism, such as the Cambodian Pchum Ben festival, reflecting the same assumptions about an annual opening of the gates of hell, and with the same (ultimately canonical) role of King Yama. In Tang Dynasty China, the Buddhist festival Ullambana  and the Ghost Festival were mixed and celebrated together.

Dong Zhi Festival

The Dōngzhì Festival or Winter Solstice Festival (Chinese: 冬至; pinyin: Dōngzhì; literally "the Arrival of Winter") is one of the most important festivals celebrated by the Chinese and other East Asians during the Dongzhi solar term (winter solstice) on or around December 22 when sunshine is weakest and daylight shortest. It occurs on Friday, December 21, 2012.

The origins of this festival can be traced back to the yin and yang philosophy of balance and harmony in the cosmos. After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in. The philosophical significance of this is symbolized by the I Ching hexagram fù (復, "Returning").

Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get togethers (especially in the southern parts of China and in Chinese communities overseas) is the making and eating of tangyuan (湯圓) or balls of glutinuous rice, which symbolize reunion. Tangyuan are made of glutinuous rice flour and sometimes brightly coloured. Each family member receives at least one large tangyuan in addition to several small ones. The flour balls may be plain or stuffed. They are cooked in a sweet soup or savoury broth with both the ball and the soup/broth served in one bowl. It is also often served with a mildly alcoholic unfiltered rice wine containing whole grains of glutinous rice (and often also Sweet Osmanthus flowers), called jiuniang.

In northern China, people typically eat dumplings on Dongzhi. It is said to have originated from Zhang Zhongjing in the Han Dynasty. On one cold winter day, he saw the poor suffering from chilblains on their ears. Feeling sympathetic, he ordered his apprentices to make dumplings with lamb and other ingredients, and distribute them among the poor to keep them warm, to keep their ears from getting chilblains. Since the dumplings were shaped like ears, Zhang named the dish "qùhán jiāoěr tāng" (祛寒嬌耳湯) or dumpling soup that expels the cold. From that time on, it has been a tradition to eat dumplings on the day of Dongzhi.

Old traditions also require people with the same surname or from the same clan to gather at their ancestral temples to worship on this day. There is always a grand reunion dinner following the sacrificial ceremony.

The festive food is also a reminder that we are now a year older and should behave better in the coming year. Even today, many Chinese around the world, especially the elderly, still insist that one is "a year older" right after the Dongzhi celebration instead of waiting for the Chinese New Year.

Qixi Festival

Qixi Festival (Chinese: 七夕節), also known as the Qiqiao Festival (Chinese: 乞巧節), is a Chinese festival that celebrates the annual meeting of the cowherd and weaver girl in Chinese mythology. It falls on the seventh day of the 7th lunar month. It is sometimes called theDouble Seventh Festival, the Chinese Valentine's Day, or the Magpie Festival. This is an important festival, especially for young girls.

The festival originated from the romantic legend of two lovers, Zhinü and Niulang,who were the weaver maid and the cowherd. The tale ofThe Weaver Girl and the Cowherd has been celebrated in the Qixi Festival since the Han Dynasty. The earliest-known reference to this famous myth dates back to over 2600 years ago, which was told in a poem from the Classic of Poetry. The festival inspired Tanabata in Japan and Chilseok in Korea.

Young girls partake in worshiping the celestials (拜仙) during rituals. They go to the local temple to pray to Zhinü for wisdom. Paper items are usually burned as offerings. Girls may also recite traditional prayers for dexterity in needlework, which symbolize the traditional talents of a good spouse. Divination could take place to determine possible dexterity in needlework. They make wishes for marrying someone who would be a good and loving husband. During the festival, girls make a display of their domestic skills. Traditionally, there would be contests amongst young girls who attempted to be the best in threading needles under low-light conditions like the glow of ember or a half moon.Today, girls sometimes gather toiletries in honor of the seven maidens.

Chinese tradisional clothes

Chinese tradisional clothes

The History of Chinese Clothing 

Each dynasty in China had its own memorable culture. The many facets of colour and design that emerged during a dynasty’s reign were marvellous and made every aspect of Chinese culture, including their wearing apparel, - highly acclaimed works of art.

The costumes of ancient China were emblems of Chinese tradition, as well as an essential element in the history and culture of each dynasty. Costume maintained an important place in Chinese culture for more than three thousand years. The culture of China is ancient and well established, brilliant and resplendent. The costumes are likewise magnificent and colourful. There were many dynasties throughout China’s history, each having its own unique style of dress. And each style would change or disappear as its dynasty changed, declined, or was replaced. With the advent of each new dynasty and the progression of time, costumes were revolutionised. The style was classical and conservative in the Qin and Han dynasties, luxurious and glamorous in the Tang dynasty, delicate and exquisite in the Song dynasty, graceful and magnificent in the Ming dynasty, and very intricate in the Qing dynasty. Stylised costumes first appeared in the Yellow Emperor, Yao and Shun periods. Chinese characters were invented during the ancient Yin Shang period. Although eighty percent of the characters were pictographic drawings, they were quite sufficient for writing and had special pronunciations. The inscriptions on bones and tortoise shells in the Shang dynasty, from about the 16th to 11th century B.C., show characters representing the social classes at the time, including wang (monarchs), chen (officials under a feudal ruler), mu (shepherds), nu (slaves), and yi (tribesmen). There were also words that related to dress and personal adornments, such as as yi (clothing), lu (shoes), huang shang (skirts), and mei (sleeves). Ornaments of varying value, like jade pendants, jade rings, earrings, necklaces, combs, silk fabrics, burlaps, and copper decorations, have been found on excavated statues. Valuable, exquisite items belonged to the aristocrats exclusively, not slaves or tribesmen. With the developments and advances made regarding textiles, articles of clothing for different functions began to appear, such as dresses, skirts, crowns, footwear, hats, and stockings. Costume styles evolved from simple and practical to ornamental. This is reflected in the invention of “twelve designs of symbols.” Looking at the patterns and styles of clothes in history books such as The Rites of the Zhou, Book of Rites and Rites, you can see that Chinese clothing evolved from nothing to very simple and functional styles, and then to styles that were quite complex. During the Ying Shang period, the etiquette, music, rituals, and clothing showed no evidence of any distinction among different social classes. Starting in the Western Zhou dynasty, however, class distinction became apparent, as evident in the differences in clothing and personal adornment. More and more variety in clothing also appeared, depending on the occasion. For example, paying respects to the gods and making obeisance to heaven and earth at the palace temples required special clothing. Special clothes were worn for grand ceremonies. There were army uniforms, wedding ceremony outfits, bereavement clothes, and so on. Clothing at the time was still made in accordance with old systems and thus had dark tops and yellow bottoms, but official garb included four-inch-wide sashes made from silk or leather that were worn over the lapels. Other costumes included jade adornments on the waist belt linked together with silk ribbons. In addition, clothing of different colours indicated different social classes. During the Warring States, the costume of the seven dukedoms of Qi, Chu, Yan, Han, Zhao, Wei and Qin, each developed changes accordingly. The so-called “skirt around the front of the body" style actually referred to loose-cut cloth with wide rims that was wrapped around the lower body. The ancient designers wrapped the cloth ingeniously from the front of the upper body to the back, making full use of horizontal and diagonal lines to complement space and achieve both quietude in motion and motion in quietude. Materials were light and thin, and stiffer brocade was used to embroider the borders with wavy patterns that reflected the wisdom and intellect of the designers

Chinese Clothing Today

Today, Fashion designers use a mixture of traditional and modern ideas to create new fashions. These new fashions also incorporate age-old motifs such as guardian deities, lions, and masks of Chinese opera characters. Chinese bronze is another source of printed, woven, embroidered, and applied design for clothes. Some of the distinctive designs include dragons, phoenixes, clouds, and lightning. Motifs from traditional Chinese painting also end up in woven or printed fashion designs.

In modern society, men are seen at social occasions wearing the dignified and refined traditional Chinese long gown, and women often wear the ch'i-p'ao, a modified form of a traditional Ching Dynasty fashion, on formal occasions. The variations of height, length, width, and ornamentation of the collar, sleeves, skirt, and basic cut of this Oriental fashion are limitless.

Many accessories such as macramé are used to decorate shoulders, bodices, pockets, seams, and openings of clothing, as well as belts, hair ornaments, and necklaces. Some successful examples of combinations of modern and traditional fashion elements are the modern bridal tiara, based on a Sung Dynasty design and the Hunan Province style of embroidered sash made in the traditional colors of pure red, blue, and green. From these examples, it can be seen how traditional Chinese dress is the foundation of modern fashion. However, the Chinese have also adopted many Western styles of clothing such as business suits and jeans.

Cookbook

How to make Baozi

Steamed bun

300ml warm water (1.25 cups)(around body temperature - 100°F or 38°C)

• 3 tsp. active dry yeast (or 1 packet)
• 2 tbsp. granulated white sugar
• 450g or 3 1/2 cups white bread flour, plus extra for flouring hands, surfaces, etc.
• 1 tsp. baking powder. Must be double-acting (i.e. has a raising agent that works at high temperature).
• ½ tsp. salt, if desired.
• a little bit of sesame oil for step 7

• Making the Dough

  Stir yeast and 1 tablespoon of sugar into 1 cup of the warm water. Let stand for 15 minutes. Skip this step if your yeast does not need proofing (it will say so on the packet)

  1. Sift the flour and sugar together.
  2. If you pre-mixed the yeast, add to the flour and the rest of the sugar in a mixing bowl.
  3. If you didn't pre-mix the yeast, mix flour, salt if desired, and the sugar, then mix in yeast in a mixing bowl. Add 1 cup of the water in a steady stream, mixing constantly.
  4. Mix together. The dough will begin to form a ragged clump. If the dough does not stick together, add a small amount more water.
  5. Knead dough for 5-10 minutes. The dough will stiffen, and should spring back slowly when indented with a finger. The surface should be smooth and slightly shiny.
  6. Coat the bottom of a large bowl with the sesame oil to give a thin film, and place the dough in the bowl. Roll over so it is coated with the oil.
  7. Allow dough to rise and double in volume in a warm place for 1-1½ hours, or in a cool place like a fridge for 2-3 hours. A slow rise in a cool place will produce a finer texture.
  8. Punch dough down. If you wish at this point, you can allow it to rise and double again, in a warm or cool place, and punch down again. A double rise also results in a finer, more tender texture.
  9. Form into a large pancake shape.
  10. Sprinkle the baking powder evenly across the dough, and knead again, until the same consistency as before it rose. Water from the yeast's respiration may have made the dough softer, so add a bit more flour if needed.
  11. Divide the dough into two long rolls, and cut each into 6 pieces.
  12. Roll each piece of dough into a ball. If you are making plain baozi, go straight to Step 20 now. If making filled baozi, then flatten each ball into a 6-inch disc.
  13. Shape the disc so that it is significantly thicker in the centre than at the edges.
  14. Position one hand as if you were holding a normal drinking glass, and place a disc of dough over the top.
  15. Using two fingers, push the centre of the disc down by about 1 inch.
  16. Place 1 dessert spoon of filling into the well you just made in the dough.
  17. Still holding your hand in position, use your other hand to fold the edges of the dough together, in a sort of pleated fashion.
  18. Pinch edges together and twist (so that you twist a small portion at the top right off) to close the baozi.
  19. Place each baozi on a square of parchment paper, 3 inches to a side.
  20. Allow to rise in warm place 1 hour. The dough should end up springy to the touch.

  Cooking

  Place buns in a steamer. Try to position so they do not touch one another. It will almost certainly require several batches to steam all the buns, unless you have lots of steamers, or a very big one. You can put them seam up (opening flower effect) or seam down (smooth, round top).

1. Steam buns over gently boiling water for 10-15 minutes.
2. After this time, remove the pan and steamer from heat, but don't remove the steamer from the pan, or lift the lid of the steamer. By allowing the steam to subside gradually like this, you prevent the dough from collapsing on contact with the cold air.
3. After a few minutes, carefully lift the lid and remove the bun gently from the steamer.
4. When cool enough to handle, remove parchment paper from bottom of buns.
5. Serve warm.

Char Kway teow

Ingredients:500 g kway teow

3 cloves chopped garlic
3 tablespoons cooking oil
300 g prawns, shelled but leave the tails intact
150 g cockles, scalded and shelled
150 g bean sprouts
100 g chives, cut into 3cm lengths
chili paste
2 eggs
water
Seasoning
1 tablespoon light soya sauce
salt and pepper
1 tablespoon chili paste
dark soya sauce
Directions:

1
Mix seasoning ingredients in a bowl.
2
Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
3
Add prawns and cockles.
4
Push all the fried ingredients to one side and add in kway teow.
5
Stir-fry the kway teow quickly and add seasoning and chili paste.
6
Sprinkle with a little water and mix in all the fried ingredients together.
7
Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
8
Cover the egg with all the ingredients and stir-fry evenly.
9
Add beansprouts and chives and stir well.
10
Do not overcook.
11
Remove the dish to a plate and serve hot.