Siew Pau - By Iris Fuah

Siew Pau Recipe

Water Dough

  • 300g high protein flour 
  • 100g shortening (Crisco brand) 
  • 1 lime juice 
  • 1tbsp sugar 
  • 1tsp salt
  • 7-9tbsp ice water 

Oil Dough
  • 130g plain flour 
  • 65g shortening 

  1. Rub A dough until elastic. Quickly rub B to form a big dough den divide into 16 -17 small ball n same as the water dough. 
  2. Water dough wrap oil dough roll pastry like swiss roll for 2 times.
  3. Wrap in fillings glazed pau with egg yolk n bake at 185"c for 30mins glaze again with sugar water n bake for another 5mins.

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!

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