Chinese Steam Cai Pau - by Fiona Lau
Ingredient:
1kg Hong kong flour sifted
1½
tsp salt
1 tbsp Dry yeast
160 g sugar
520ml water
7 tbsp Crisco
160 g sugar
520ml water
7 tbsp Crisco
1 tbsp double Action baking powder
Method:
Combine flour, sugar, yeast
together.
Add in water, then follow by the
shortening.
Knead until very smooth.
Proof for 15min then divide dough
into 70g each. Shape round.
Proof for another 10min. Put in vegetable filling.
Make into Cai Pau shape at you own liking
Proof for another 35min. Steam for
12min
Cai Pau Filling:
1½ bangkuang
1ptk France bean dice
black fungus little bit
30gm udang kering
4 tbsp oyster sauce
1tbsp fish sauce
1 tsp sugar
pinch of sauce
5 hard boil eggs cut into four pcs each
