Filling:
500g Char siew(chinese BBQ pork) small dice
1 tbsp oyster Sauce
1/4 tsp salt
2 tsp sugar
1 1/2 tsp sesame oil
1 tsp dark soy sauce
1 tbsp corn flour
2 tbsp water
Method:
Combine everything and lightly fry in a pan till all combined. Set a side and cool. Chill well if possible overnight.
Dough mix:
12g dried yeast
2tbsp tepid water
1 tsp sugar
500g pau flour(hong kong flour)
4 tsp baking powder
1/2 tsp salt
250ml water
6 tbsp sugar
5 tbsp shortening
Method:
In a small bowl mix yeast and 1 tsp sugar and tepid water, give it a stir. then sprinkle some of the flour over it and set a side to let the yeast do its magic:) till frothy.
In another bowl sift flour and baking powder and and add in all the dry ingredients, mix well. make a well in the middle and add in the yeast mixture, add water and mix well till it forms a dough, knead in the shortening till smooth. Leave a side covered with a cling film or a damp tea towel till double in size. knock down dough and shape in to a log and cut in to 16-17 portions (small pau)
how to put the pau together?
roll the dough in to a circular shape and put some filling in to the middle, bring up the sides to seal. *try not to get sauce on the outer ring of the dough it will help in the sealing proses and it will not open up when steamed:) place a piece of grease proof paper at the bottom of the pau.
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