I've bookmarked this particular steamed pau dough for quite some time! It is special as it uses a starter dough unlike the usual direct method. The texture turns out great as this sweet pau skin is smooth and fluffy though not that as fluffy as those traditional char siew pau. But at least it does not stick to the teeth which I like :) Only complain from hubby is that the fillings is to little >o< hahaha but I find it ok as I do not want risking with trays of bursting paus. It tasted so good after pan frying, soft pau with a crispy base!
pan-fried in oil
Pan Fried Bun Fillings
Ingredient (enough for 16 buns)
- 150gm minced pork
- 150gm fish paste
- 10gm spring onion, chopped
- 1/2 tsp salt
- 2 tsp sugar
- 2 tsp custard powder
- 1 tsp sesame oil
- 1/2 tsp pepper
- 5 tbsp water
- Combine all the ingredients and mix till texture is sticky. Chill in fridge for at least 30mins.
Recipe adapted from Catherine's Blog
Ingredient (16 buns)
- 140gm Hong Kong Flour (sifted)
- 6gm instant yeast
- 90ml warm water
- 160g Hong Kong Flour (sifted)
- 1 tsp double acting baking powder
- 70gm sugar
- 3 tbsp water
- 15gm shortening
Garnishing : spring onion & toasted sesame seeds
- In a mixing bowl combine all the starter dough ingredients together and form a dough. Do not have to knead until very smooth. Cover with cling wrap and set aside to let it prove for 45 - 60mins.
- In a small bowl, combine 70gm of sugar with 3 tablespoons of water.
- In a large bowl, combine hong kong flour and double acting baking powder together. Make a well in the middle.
- Pour in the sugar solution and mix slightly. Add the starter dough and combine well to form a dough. Knead for 5mins.
- Add the shortening and knead for another 5mins until dough is smooth and elastic.
- Place dough in a greased bowl and prove it for 30 minutes.
- Knead dough a couple of times and roll into a long strip. Divide into 30gm pieces each.
- Roll into a flat disc and spoon in filling and shape accordingly. Sprinkle spring onion & sesame seeds over the top. Rest for 10mins.
- Steam over preheated steamer* on high heat for 12mins. Cool slightly.
- Heat some oil in a non-stick pan, add in buns and pan fry till base is golden brown. Serve immediately with ginger & vinegar.
** Cover the lid of the steamer with a piece of cloth to prevent water from dripping onto the paus.
I am submitting this post to Aspiring Baker #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everyone Eats Well in Flanders.