Yesterday evening make some pau for the kids and Dearie Suki. Its been such a long time I didn't make any pau and I think it is about 6 years since the last round I make pau. Look through my recipe book and search for the pau recipe which I used to follow and finally found it. Dearie Suki was teasing me whether I still remember how to make or not. Well, I just kept quiet and lets see in an hour time what is the result.
While the kids were taking their afternoon nap, I start making the pau filling and I uses Char Siew freshly bought from the market in the morning. The next crucial steps is making the basic yeast dough for the pau skin. Hihihi... looks hard but actually not so hard leh. Try it out and the result is real satisfying and you will get a smooth and soft pau skin.
Basic Yeast Dough
Ingredients:
500gm pau flour,sifted ( I use Blue Key Brand Pau flour )
6gm instant yeast
100gm sugar
50gm shortening
250gm water
Fillings :
1 tbsp oil
Some chopped onion
500gm Char Siew, chopped into small pieces
1 tbsp oyster sauce
2 tbsp soya sauce
2 tbsp sugar
1/2 tsp dark soya sauce
1 cup of water
Some cornstarch for thickening
Method :
1. Mix instant yeast and sugar in the water till dissolved.
2. Then mix everything together and knead into smooth and elastic dough.
3. Divide the dough into 40gm dough (you can get about 18 portions). Put aside and let it prove until double its size. Estimated about 10 minutes.
4. Filling:Heat oil in a pan and sautee the onion till fragrant. Add in char siew and the rest of the ingredients and mixed well. Then thicken with some cornflour. Dish up and leave to cool before using.
5. Roll dough into a round shape and add 1 tbsp of filling and pleat the top into a pau. Line pau with a piece of white paper and let it prove again for another 20 minutes.
6. Steam pau with high heat for about 15 minutes or until the pau is cooked. Serve hot.
The ready pleated pau is waiting to prove to double its size then steam on high heat for about 10 minutes.
Look not too bad ya, my Char Siew Pau. The skin is so soft and it is so nice when you eat it right out from the steamer. Le-Ann eaten 2, Ee-Thern 1, Dearie Suki 2 and me 2. Given to my neighbour May 4, and now left 7. Going to bring back to Ah Mah's house tomorrow and show off my pau to Mom and Sis.
6 comments:
Sue, the paus looks really white and good. Wish we can buy Blue Key pau flour here. I bought some pau flour from the Vietnamese store but they are kind of salty. I am going to try out your recipe.
Sue,
Got your blog link from Gert's (i cook4run) blog.
The Char Siew Pau looks so delicious. I never failed to order CSP when having dim sum for breakfast.
Sadly, I can't get any pau flour here. Maybe the next time I am in London, I will look harder. Thanks for this recipe. Have to add to my list of things to try.
catcat,
Me too will order pau when we have dim sum. But I still prefer Sang Yoke Pau. My next attempt would be this.
Judy,
Try to substitude with plain flour and add 1 tbsp of double action baking powder. I think it works too.
This looks yummy. Easier than mine hor? Will try it out soon.
sue,could the self raising flour replace the flour you used in yr pau skin recipe?.
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