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Tuesday, September 3, 2019

STEAMED PAUS - LOH HAN VEGETABLES

Awesome steamed paus with Loh Han Vegetable Filling.  This is a vegetarian pau recipe.
The pau skin is awesome, pliable dough and easy to handle and pleat when well kneaded.  The skin is soft, smooth and fluffy light.  The sweetness of it blends well with the savoury taste of the mixed vegetable filling.
For this paus, I have tried  to steam them from cold water after shaping with leaving to rest using my multi-purpose cooker/steamer.  The result is so satisfactory.  For this portion, I was able to steam all of it in one go.
 
Ingredients for Pau Skin
[makes 8 medium size paus]
200 gm pau flour
1 tsp yeast
30 gm icing sugar
120-130 ml water [this depends on the 'age' of flour]
1 tsp vegetable shortening
a drop of green pandan paste or colouring
  1. Combined flour, sugar, yeast and colouring in a mixing bowl.  Gradually add in water to form a rough dough.  Knead until well mixed, then add in shortening.  Continue to knead until  smooth and pliable.  
  2. Shape into a ball, dust with some flour to prevent sticking to hand.  Place in mixing bowl, cover to rest for 20 minutes or until double in size.
  3. Punch down dough, then roll into round.  Divide into 8 equal portions, each to roll into balls.  Flatten each one in circle. Flatten the edges, place filling in the centre, gather the edges together or pleat the edges to seal into a pau shape.
  4. Place on parchment paper and steaming tray.
  5. Finish doing the rest.  Place steaming tray over water in the multi-purpose cooker pot.  Cover, turn to high heat.  When water boils, continue to steam for 20 minutes.  Off heat and remove paus after 2-3 minutes.
  6. Cool on wire rack or serve immediately.  ENJOY!!
Recipe adapted from Coco Kong's Cookbook
Ingredients For Vegetable Fillings
150 gm Napa Cabbage or Chinese Cabbage - washed and finely shredded
3 dried mushrooms - soaked and cut into thin strips
40 gm red carrot - peeled and shredded
1 small piece woodear fungus - soaked and finely shredded
2 piece fried beancurd skin or foo pei [soaked and shredded]
30-40 gm glass noodles - soaked and cut into sections]
Seasoning
2 tsp each of salt, mushroom seasoning and sugar [can reduced to 1 tsp, taste to adjust seasoning]
1/2 tsp white or black pepper powder
2 tsp cornflour with 100 ml water
  1. Heat wok with 1/2 tablespoon oil, add in the ingredients and seasoning.  Stir fry to mix well or until limp.  Stir in cornstarch water to thicken.  Dish up and leave to cool before using.  Can prepare and refrigerate until required.


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