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Wednesday, May 22, 2019

STEAMED PAUS - PORK FILLINGS

My sis bought me a box of 600 gram pau flour mix from Nona.  The box contains the flour mix [specified in the box] with sugar etc and a packet of instant yeast [11 gm].  Just follow the instructions given to make the dough.  This portion makes 20 medium size paus.
Instead of using custard or kaya paste filling, I used pork fillings.
Ingredients for Fillings
300 gm minced pork [with some fats]
1-2 stalks spring onions - chopped
Seasoning
1/2 tsp salt
1 tbsp light soy sauce
1 tsp sugar
dash of msg and pepper
1 tsp sesame seed oil
1/2 cup chicken broth
can add some dark soy sauce for colour [optional]
  1. For Filling - Add seasoning to minced meat.  Stir in one direction until well mix.
  2. Gradually add in the chicken broth, stir well after each addition into a thick paste.
  3. Mix in the spring onions.  Chilled until required.
  4. For Skin - combine flour and yeast in a mixing bowl.  Gradually add in water to mix into a rough dough.
  5. Add in shortening, continue to knead until dough is soft and smooth.  Shape into a round ball, leave in bowl, cover to rest for 20 minutes or double in size.
  6. Punch down, roll into a ball, then divide into 20 equal portions.  Shape each portion into a ball.
  7. Flatten each ball and wrap enough filling, seal the edges well into a pleated or round pau.  Place on a piece of parchment paper in a steaming tray [I used bamboo steaming trays].  Finish making the rest.
  8. Cover and leave to proof for 20-30 minutes or until double in size.
  9. Steaming over high heat for 10-12 minutes.
  10. Off heat, remove to cool on wire rack before storing or serve immediately

2 comments:

Bake N Candies said...

The pau looks for so fluffy and soft, will keep this recipe for future tryout.

Kimmy said...

Sure, fluffy, chewy and soft. Happy trying.

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