This pau skin is white, soft and fluffy in texture, with the homemade char siew fillings make it amazing! Thank you for My Kitchen's good recipe.
喜欢包子的洁白，松软，加上自制叉烧馅，好美味哦！我又要唱“叉烧包，谁爱吃刚出笼的叉烧包。。。。。” 谢谢My Kitchen的好食谱。
Char Siew Bao/Pau (叉烧包）
(Recipe source adapted from My Kitchen with modification in purple)
*I used half of the recipe and make 8 buns
Ingredients for dough:
4g (1tsp) instand dry yeast
80ml lukewarm water
1/2 tsp white vinegar or lemon juice (optinal)
140g low-protein flour aka hong kong flour (I used Pau flour)
50g wheat starch
45g icing sugar
15g shortening or vegetable oil
5g or 1 tsp baking powder
5ml cold water
- Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
- Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
- Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
- Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. I used bread maker’s dough mode to prepare my dough up to this step.
- Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 8 equal portions and flatten with a rolling pin to make a 3” circle. Then place a heap teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5” square parchment paper, seal side up. Cover with plastic wrap and rest for 15 minutes or so.
- Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.
250g char siew, diced (I used 215g pork meat)
1/2tbsp cooking oil
1 tsp sugar (I used 2 tsp sugar)
1 small onion, diced
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil
1-2 drops red food colouring(optional )(I used red yeast powder 红鞠粉）
1 tbsp honey
3 shallots (diced)
75 ml water
1 1/2 tbsp corn flour
Salt to taste
- Heat oil in pan, saute onion for 1-2 minutes. Add in all other ingredients A, stir fry for 1 minute.
- Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened.
- Transfer to plate and allow to cool.
- Divide filling into 8 portion if desired, set aside for later use.
Time for Pau!
I am submitting this post to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by