Cai Pau - by Fiona Lau


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
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



Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner https://www.facebook.com/bakingscorner/likes/, as we have some exciting news coming soon in the near future!

For any enquires, get in touch with us at contact@bakingscorner.com

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