Post No:#702
I MADE BIG PAUS!!
Hahahas....Yes, I successfully made big paus by combining 2 recipes I found online. Here's my version, you can find the original versions here and here. You must put it on a piece of baking paper before steaming, otherwise your pau would prolly stick to the plate you are steaming it with and then tear! :
Big Pau (makes 7):
Dough:
150g self raising flour, sifted
50g all purpose/plain flour, sifted
2 flat tsp dry yeast (dissolve in abit of warm water)
50g caster sugar
A pinch of salt
100ml water
1.5 tbsp oil
Filling:
Part A:
Minced Pork
2 chicken thighs, sliced
spring onions, chopped
Oyster sauce
Light soy sauce
½ tsp wine
1 tsp sesame oil
Sugar
Cornflour
Ground White Pepper
Part B:
Ginger, chopped finely
Garlic, chopped finely
Part C:
3 mushrooms, soaked and halved
2 hard boiled eggs, each divided into 4
Steps:
For Dough:
1) Combine all of the dry dough ingredients in a mixing bowl
2) Make a well in the centre, and pour in the dissolved yeast mixture, water and oil into the well. 3) Use a fork and slowly mix the dough ingredients together. Then use a mixer with the dough hooks (the spiral ones) to fully combine the mixture to form a dough.
4) Tip dough out onto lightly floured surface, then lightly flour your hands as well to prevent sticking, and knead till smooth, non-sticky and elastic.
5) Shape the dough into a ball and place it in a bowl (you can flour it as well, just lightly). Cover with warm, moist cloth and let it proof for about 1hour. After it has proofed, test with fingertip, press in lightly, it should not spring back immediately.
6) Roll the dough into a log, and divide into 7 pieces of equal sizes, and then let the individual doughs rest for 10mins.
For Filling:
1) While waiting for dough to rise, combine all of ingredients Part A to marinate the meat, and marinade for about 30-45 mins.
2) Then, fry the chopped garlic and ginger till fragrant and add in the meat. Stir fry till cooked, then dish up and leave to cool.
Assembly:
1) Roll out a piece of dough, make the centre thicker than the sides. Don't make it too thin, cause it would tear!
2) Place in some filling, a slice of the mushroom and a quarter of the egg onto the center of the dough piece.
3) Wrap dough around the filling and pleat to form the PAU! Then place it on a square of baking paper. Let it rest for another 10 minutes to proof.
Final:
1) Steam the paus over boiling water for about 10-15 minutes.
2) Serve hot!
Heres the picture of my final product! I didn't take pictures while kneading the dough and everything cause my hands were stuck with flour and dough...XD The outerskin looks abit waxy cause my hands were wet when I ate the pau...XD
IF you need help with pleating the paus, HERE is a vid on youtube you can check out. I can't do it properly, and only 3 of my paus turned out looking like paus. XD XD, but the taste is all good!
I still have some leftover filling, so I might make it again tmr and take photos!
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