Pau (Chinese steamed buns)

I have finally found a perfect pau (Chinese steamed buns) skin recipe, soft and fluffy and a bit chewy, this is a type of pau skin suits to my preference, I will use this pau skin recipe again and again. Actually I just done pandan kaya , thinking to make Kaya pau tomorrow which is my son Desmond favourite's pau.

Thanks to Cheah (No-Frilss recipes) for your kind sharing of this wonderful pau recipe. I have booked marked her recipe when she first posted it, but I hesistate to buy that very expensive Crisco shortening (all vegetable shorthening) until recently I realized that I should not hesitate to buy something good quality to feed my family members. So if you wish to try out this recipe, please get a good shortening. This pau still maintain it softness after the next day.

I made two type of fillings, one with Sengkuang (yam bean) with a green dot to represent it. I add a small piece of hard-boiled egg, as I use to eat this way when I was a kid, the egg absorbed all the flavours, so just simply delicious.

Another type is Black pepper pork with a red dot to represent it, I also added a small piece of hard-boiled egg.

Cheah, don't worry your pleating skill, my even worst, hahaha..I guess we will not get a perfect pau skin without crack as baking powder is added. Next time, I will use this pau skin to make famous Hong Kong dim sum -Char Siew Pau, should be another hit in my family. Thanks again!

Pau (Chinese steamed buns)
~makes around 20 pcs
(source: adapted from Cheah (No-Frills recipes) with minor changes)

For the pau skin
500 gm Hong Kong flour or Pau flour
2.1/2 tsp dried yeast
100 ml lukewarm water
125 gm caster sugar
5 tsp Crisco shortening
2.1/8 tsp baking powder (I change to 1 and 1/2tsp double action baking powder)
1/4 tsp salt
110 - 115 ml water

Method
1. Mix yeast with lukewarm water, set aside for 5mins.
2. Mix yeast mixture with 130g flour, gather together became soft dough and set aside for 15mins.
3. Add balance 370g flour with the rest of ingredients and soft dough (No 2), knead till dough became smooth and no sticky to hands (I just use KA mixer to knead dough until smooth).
4. Cover with damp cloth and rest for 60mins.
5. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
6. Weigh out 40 gm of dough and roughly shape into a ball.
7. Fatten and roll out the dough into a circle. Spoon in filling onto the center and pleat up the sides and seal.
8. Place the pau onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
9. Steam the pau under rapidly boiling water on high heat for about 10 to 12 mins.
10. Remove from steamer and serve, hot.
11. Store in the fridge for left over pao, steam again before serve.


Filling (A)-Yam bean (Sengkuang)

400g yam bean (Sengkuang), shredded
100g carrot, shredded
1 sprig spring onion, chopped
30g dried shrimps, washed and chopped

1/2tsp salt or to taste
1tbsp light soy sauce
A dash of pepper
1tsp sugar or to taste

2 hard-boiled eggs, sliced, optional

Method
1. Add 3tbsp cooking oil in a work, sauté chopped dried shrimps till fragrant.
2. Add in shredded yam bean, carrot and spring onion, stir fry well.
3. Add water and seasonings, cook for about 10mins or cooked.
4. Dish out and let cool before making pau.

Filling (B)- Black pepper pork

350g lean pork, diced into small cubes (you may replace with chicken)
1 big onion, chopped
1/2tbsp black pepper powder
1tbsp oyster sauce
1tbsp light soy sauce
1/2t sp salt or to taste
1tsp sugar or to taste

2 hard-boiled eggs, sliced, optional

Method
1. Saute onion with some oil, add in pork and stir well.
2. Add water and seasonings, cook for about 5-10mins or cooked.
3. Dish out and let cool before making pau.

Happy Cooking !!