Monday, April 27, 2015

SAVOURY MEATY PAUS [SANG YOKE PAUS ]

I made these paus using the pau recipe from Coco Kong’s book on ‘PAUS’.
Did some modifications to the ingredients and method to simplify the pau making process. The original recipe uses 175 gm and 35 gm icing sugar which I feel is a bit too much for the dough skin for home-made paus. I realised that for savoury paus the pau skin is usually much sweeter to bring out the flavours but with the reduced sugar, it is still good and much healthier.
Verdict - with the reduced sugar in the pau skin, the sweetness is just nice for me.  The pau skin is good - soft, moist and fluffy.  
Suggest to add the water chestnuts or yambean for a crunchy filling.
Recipe Source - adapted from Coco Kong's book on 'PAUS' [modified]
Ingredients for filling
[makes 20 paus]
300 gm minced pork
100 gm chicken breast meat or pork – sliced
15 gm diced spring onions
100 gm water chestnuts or yambean - chopped [optional]
1 tsp each salt, castor sugar, MSG 
1 tbsp oyster sauce and light soy sauce
1 tsp dark soy sauce
30 gm ginger – smashed
30 gm spring onions – smashed
150 ml water

  1. Soaked smashed ginger and spring onions in water. Strain out the water.
  2. Knead filling ingredients with ginger water until it has a springy texture. Chilled in fridge for at least 30 minutes. 
  3. Divide into 20 portions of about 30 gm each [refrigerate until required]. Set aside.
Ingredients for skin
450 gm pau flour
60 gm icing sugar
2 tsp double action baking powder
2 ½ tsp instant yeast
220 ml water
35 gm shortening




  1. Combine all the skin ingredients [except shortening] until soft, add in shortening and continue to knead until soft, smooth and pliable.
  2. Rest for 30 minutes. Divide into 20 equal portions [about 40-50 gm] and roll into balls.
  3. Flatten each into circular disc, wrap filling with it and seal the edges well into a round pau or pleated pau. Place on paper cup cases.
  4. Leave to proof for 30 minutes and steam over boiling water for 10-12 minutes.
  5. Remove to cool on rack or serve immediately.

 I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe
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This post is linked to Cook Your Books Event #22 [April 2015] hosted by Joyce of Kitchen Flavours
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17 comments:

  1. Jasline @ Foodie BakerApril 27, 2015 at 12:42 PM

    Hi Kimmy, these paus look very soft and fluffy, I like!

    ReplyDelete
  2. Joceline LorApril 27, 2015 at 2:00 PM

    The pau shape very nice .. like ~

    ReplyDelete
  3. KimmyApril 27, 2015 at 4:32 PM

    Hi Jasline, this pau skin dough is very easy to handle, soft, smooth and pliable.. easy to make the pleats and the design stays even after steaming. They are soft and fluffy. It's a good pau skin recipe.

    ReplyDelete
  4. KimmyApril 27, 2015 at 4:34 PM

    Hi Joceline, the dough is easy to handle and I could easily make the pleats. With the reduced sugar, it tasted just nice with the savoury filling.

    ReplyDelete
  5. KimmyApril 27, 2015 at 4:34 PM

    Hi Joceline, the dough is easy to handle and I could easily make the pleats. With the reduced sugar, it tasted just nice with the savoury filling.

    ReplyDelete
  6. PHApril 27, 2015 at 7:17 PM

    Kimmy, your pau is always so wonderful! The filling is raw when wrapped with the dough? I am just afraid that it may not be fully cooked when steamed. As if I am going to make the pau hee..hee...

    ReplyDelete
  7. waseemApril 27, 2015 at 7:35 PM

    nice

    ReplyDelete
  8. KimmyApril 28, 2015 at 1:46 PM

    Hi Phong Hong, I asked the same question myself but the filling is cooked through with just the 12 minutes steaming. I believe it can cos' this is the small version of 'Tua Pau'. It is 'Bak Pau'.

    ReplyDelete
  9. KimmyApril 28, 2015 at 1:47 PM

    Hi Waseem, thank you. It is nice and much healthier version than store bought.

    ReplyDelete
  10. Sokehah cheahApril 28, 2015 at 4:18 PM

    Wow, love how you pleated the pau, so neat!

    ReplyDelete
  11. Veronica April 29, 2015 at 6:59 AM

    I love sang yoke bao more than any other bao. Yours look nice and fluffy.

    ReplyDelete
  12. KimmyApril 29, 2015 at 11:33 AM

    Hi Soke Hah, I'm not really good at it but a good pau skin dough does help. The texture is good for the pleating. The original recipe uses 200 ml but I add extra cos' with 200 ml, I find the dough quite tough and dry.

    ReplyDelete
  13. KimmyApril 29, 2015 at 11:36 AM

    Hi Veronica, me too cos's is more savoury than char siew and has the nice aroma of ginger, spring onions and wine. Adding yambean or water chestnut is recommendable for the filling.

    ReplyDelete
  14. kitchen flavoursApril 30, 2015 at 10:33 PM

    Hi Kimmy,
    Very nice pau! Looks soft with delicious filling!
    Thanks for linking!

    ReplyDelete
  15. BettyMay 1, 2015 at 3:04 PM

    Hi Kimmy

    Thumbs up from me. Love
    this type of filling. Will definitely tried it soon.

    ReplyDelete
  16. KimmyMay 1, 2015 at 4:38 PM

    Hi Joyce, this is a good pau skin recipe worth trying. Glad that I adjusted the sugar quantity cos' the sweetness is just nice for home consumption.

    ReplyDelete
  17. KimmyMay 1, 2015 at 4:41 PM

    Hi Betty, I suggest that you add some waterchestnut or yambean and sliced meat to the filling after mixing the minced meat if you want the filling to have a bite. I prefer it this way.

    ReplyDelete