Pau (Chinese steamed buns)

 Pau (Chinese steamed buns) - by Huey Li Thian
~makes around 20 pcs
(source: adapted from  nasilemak)

For the pau skin
500 gm Hong Kong flour or Pau flour
2.1/2 tsp dried yeast
100 ml lukewarm water
125 gm caster sugar
5 tsp Crisco shortening
2.1/8 tsp baking powder (I change to 1 and 1/2tsp double action baking powder)
1/4 tsp salt
110 - 115 ml water

Method
1. Mix yeast with lukewarm water, set aside for 5mins.
2. Mix yeast mixture with 130g flour, gather together became soft dough and set aside for 15mins.
3. Add balance 370g flour with the rest of ingredients and soft dough (No 2), knead till dough became smooth and no sticky to hands (I just use KA mixer to knead dough until smooth).
4. Cover with damp cloth and rest for 60mins.
5. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
6. Weigh out 40 gm of dough and roughly shape into a ball.
7. Fatten and roll out the dough into a circle. Spoon in filling onto the center and pleat up the sides and seal.
8. Place the pau onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
9. Steam the pau under rapidly boiling water on high heat for about 10 to 12 mins.
10. Remove from steamer and serve, hot.
11. Store in the fridge for left over pao, steam again before serve.


Filling (A)-Yam bean (Sengkuang)

400g yam bean (Sengkuang), shredded
100g carrot, shredded
1 sprig spring onion, chopped
30g dried shrimps, washed and chopped

1/2tsp salt or to taste
1tbsp light soy sauce
A dash of pepper
1tsp sugar or to taste

2 hard-boiled eggs, sliced, optional

Method
1. Add 3tbsp cooking oil in a work, sauté chopped dried shrimps till fragrant.
2. Add in shredded yam bean, carrot and spring onion, stir fry well.
3. Add water and seasonings, cook for about 10mins or cooked.
4. Dish out and let cool before making pau.

Filling (B)- Black pepper pork

350g lean pork, diced into small cubes (you may replace with chicken)
1 big onion, chopped
1/2tbsp black pepper powder
1tbsp oyster sauce
1tbsp light soy sauce
1/2t sp salt or to taste
1tsp sugar or to taste

2 hard-boiled eggs, sliced, optional

Method
1. Saute onion with some oil, add in pork and stir well.
2. Add water and seasonings, cook for about 5-10mins or cooked.
3. Dish out and let cool before making pau.


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.

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