AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Wednesday, November 08, 2006

Simple Char Siew Pau

For beginners who wants to make char siew pau, I suggest they try this recipe first and next round I will post the 3 days pau and then the 5 days pau. Happy trying!!
Recipe yields about 17 to 18 nos.



Ingredients for dough:

300 gm. Hong Kong flour
60 gm. castor sugar
2 tsp. Instant Yeast
2 tsp. double-action Baking Powder
35 gm. Shortening
120 ml. water

Fillings:

250 gm. Char Siew (diced)
1 Onion - diced
1 Tbsp. Oyster sauce
1 Tbsp. Soya Sauce
1 tsp. sesame oil
150 ml. water ) combined
1 1/2 Tbsp. cornflour )
Salt and sugar to taste
oil for frying

Method:

(1) Dough:
Sieve flour and baking powder into a mixing bowl.
(2) Add in sugar, instant yeast and shortening and beat with a 'K' beater for awhile to mix, then pour in water and knead till a dough is formed.
(3) Change into a dough hook and continue to beat till it is non-sticky or you can knead with your hands for about 15 mins.
(4) Remove dough from mixer bowl and let it proof for about 30 mins.
(5) Weigh and scale into small dough of about 30 gm. each.
(6) Wrap with fillings and seal tightly. Place onto greaseproof paper and leave to proof for another 30 mins.
(7) Steam over high heat for 10 mins.

Fillings:

(1) Heat up oil and fry the diced onion until fragrant.
(3) Add in Add in char siew and the rest of the ingredients.
(3) Cook till thick.
(4) Leave to cool before wrapping.

80 comments:

Anonymous said...

Hi Lucy
Thanks for sharing this recipe and it looks simple enough to follow.
May I know what's the difference in the final result of the pau as compared to the 3-days and 5-days type of pau? tia

Anonymous said...

Aunty, Thanks for the recipe. I just wondey where I can get the double acting baking powder. I haven;t seen it at all in Australia.

Anonymous said...

My favorite is finally here! Thank you so much for posting the recipe. I really appreciate it.

What is the substitute for hongkong flour? I cannot find it here in any asian store that I go to in seattle. Please let me know. Thank you once again for the recipe.

yochana said...

Hi chawanmushi,

The 3 days pau and the 5 days pau are more white and they are like the dim sum restuarant where it split up like a flower. This is more difficult and time consuming.

rgds.

yochana said...

white_poplar

We have the Crescent Brand double Action baking powder in Singapore. I think Australia should have...try chinatown in Australia or those vietnamese sundry shops.

rgds

yochana said...

switpea,

Use any low gluten flour will do...some fine flour or plain flour.

rgds

Anonymous said...

Yochana,
i would like to try your recipe. I would like to know if i need to proof the dough till it doubles in size or simply 30 mins? Thanks!

natasya said...

Tried it n love it. Skin stays soft even at room temperature. Thanks aunty, you're a gem!

yochana said...

Hi anonynmous,

just proof for another 30 mins. will do.

rgds

yochana said...

Hi natasya,

Glad you did a good job...thumbs up!!

rgds

Anonymous said...

Dear Auntie

I have tried ur recepi and it turn out fantastic. I really love it.

i wonder may be auntie can share ur 3 days or 4 days recepi. i really like to try it..

thank you.

hans

Anonymous said...

Can I use a bread maker to knead the dough?

yochana said...

Yes you can use a bread machine to knead.

rgds

Divine-Cafe: elmoht said...

Hi Aunty Yochana, a stupid qn here: Wat is a "k" beater? Can I use the dough hook?

yochana said...

Hi divinecafe,

a 'K' beater is the paddle attachment for a mixer. yes you can use a dough hook to knead the pau dough.

rgds

Divine-Cafe: elmoht said...

Hi Auntie Yochana... it's me again! Would like to know how long do I need to knead (using mixer) the dough till "not sticky"? I knead for slightly more than 15mins (still a bit sticky) & the pau came out vv hard! sob sob...

yochana said...

Hi elmoht,

10 mins will do. Try using Hong Kong flour instead of plain flour.

rgds

Anonymous said...

Hi Aunty Lucy,

I only have a handheld mixer with egg beater and spiral attachment. I would like to check if i can use the sprial attachment to knead the dough?
Could you advise if its better to invest in a breadmaker machine or a mixer with more attachments? Thanks in adv.

Rgds
gossiping

yochana said...

Hi gossiping,

Use the spiral attachment for kneading dough. For pows, you can also use your hands to knead.

Buying a machine depends on the purpose. A bread machine would be good for bread and quick bread while a machine with attachment are good for cakes and the hook is for kneading. Kneading for bread ...the bread machine is a better choice and for cakes, you definitely need a cake mixer.

rgds

Anonymous said...

Hi Aunty Lucy,

Thanks alot for your advise :D
Finally i know how to use the spiral attachment.

rgds
gossiping

Anonymous said...

Hi Aunty Lucy,
Do you know any website or any company that they have website so I can order Pau flour or HongKong flour. I am living in the US. Thank you very much for your help.

yochana said...

Hi anonymous,

You can use Softasilk flour or any superfine flour. All-purpose flour will work as well..

rgds

wendy said...

hi aunty yochana, may i ask u why the pau that i made came out yellowish. I use low protein flour and medium protein flour to make the pau. please give me some advice. thx

yochana said...

hi wendy,

you probably could have over steamed it.

rgds.

wendy said...

thank you auntie yochana, i will try again today and let u know the result. thanks alot!

Wendy said...

Hi auntie. I have tried steaming the pau for a shorter time. The pau was not as yellowish as before. However, when i tried to re-steam the pau, it became more yellowish. Any methods to prevent this?

yochana said...

Hi wendy,

it could be the chemical reaction for your baking powder. I use Crescent baking powder - double action. Did you make a mistake by using bicarbonate of soda??

rgds

WendyTan said...

hi aunty yochana, thx for your reply. I used the baking powder from phoonhuat and I learnt the pau from one of the chef from BITC. I think i should try to use crescent BP. thanks again!

delia said...

Hi aunty,
Made this pau last weekend. Skin is soft even after a day. Would like to know why the pau comes out not really ...don't know how to say it, just like not really rise up. a bit flatten after steaming.

yochana said...

Hi delia,

Flatten on top? The top should have a thicker skin after pleating.

rgds

delia said...

aunty,
not flatten on top but it seems like the whole pau is not 'fat'. my pleating is lousy. it does have thicker skin on top.

yochana said...

Hi delia,

at least you can wrap it ...this bakpao with tang mien flour is not easy to wrap.

rgds

Anonymous said...

Hi, Could you please tell me where can I get Crescent grand baking powder in Singapore? My little daughter is allergic to many brands of baking powder, baking soda and yeast but can take this brand w/o an eczema flare-up.

I am visiting Singapore in a couple of weeks. Please let me know! Many thanks

yochana said...

Hi anonymous,

Sun Lik sells Crescent Baking Powder.

rgds

Anonymous said...

Hi aunty,

May I know why we need to put double-action Baking Powder for this recipe?

thanks

yochana said...

Hi,

Double-action baking powder releases 1/3 of the carbon dioxide at room temperature and the rest during baking or steaming. This helps the pow to be fluffy cos it expands during steaming.

rgds

Quinn said...

Hi Aunty Yo, you mentioned it is alright to substitute Hong Kong flour with plain flour. Would it be better if I were to substitute it with cake flour? Thanks a lot. Can't get pau flour or hong kong flour here.

yochana said...

Hi Quinn,

Yes you can use cake flour. Plain flour can be used too except that it will have a slightly yellowish brown colour, not so white as the hong kong flour.

rgds

Kelly said...

hi aunty yo,
can i pls hv e 3days and 5days pau recipe? i was searching ur blog but cant find it.

Anonymous said...

Hi Aunty,

Read your comments you the effect of using the double-action baking powder. However, is it possible to substitute it with normal baking powder? What will be the difference?


Regards,
Claire

Anonymous said...

hi aunty, can i know why the pau wil sort of crack instead of nice and smooth on the skin? thanks

Anonymous said...

hi Lucy,

Do i need to roll out the dough with a rolling pin before wrapping with the char siew?

Aunty Yochana said...

Hi anonymous,

Yes, roll out into a circle

rgds

ltb2 said...

Thanks for your recipe.I tried it and it's simple and good.

Anonymous said...

is doubling the amount of normal baking powder equal to one portion of double action baking powder?

Aunty Yochana said...

Hi anonymous,

I'm not too sure about that cos I don't know how they make baking powder.

rgds

Anonymous said...

Make the 3 day starter dough pau. Obtain the recipe from prima website using the recommended super lite flour.
After steaming:
Pau is not white
Brown spots dotted the pau
Dense crumb
Your Simple Char Siew Pau produce a lighter crumb and appear whiter using the Hongkong flour.
Please advice. Thanks.

Nicole said...

Hello Auntie Yochana, I read somewhere in your blog that HongKong Flour is Wheat Flour? I bought a packet today and tried to confirm but can't seem to find the reference. Please help me to clarify. Also, i saw some prepared pau flour, is there a difference? Thanks.

Aunty Yochana said...

Hi Nicole,

Flour that is used in baking comes mainly from wheat. The type of flour of flour used is vital at getting the product right. Different types of flour are suited to different items and all flours are different you cannot switch from one type to another without consequences that could ruin the recipe. To achieve success in cookery it is vital to know what the right flour is for the job!

Hong Kong is low in protein and so it's good for making paus or any soft texture cakes like chiffons or swiss rolls.

rgds

Aunty Yochana said...

HI Nicole,

I meant to type Hong Kong flour and not Hong Kong.

rgds

vi vian said...

hello aunty,

i have never seen hong kong flour on the shelves in the supermarket. i live in london. do you know where i could get it or something similar to this?

Aunty Yochana said...

Hi vivian,

use any superfine flour.

rgds

Rachel said...

Hi Auntie Yochana,

Like to check if it's possible to use the hand to beat instead of the "K" beater?

Will it affect the dough if i use the spiral attachment for the mixer instead of the paddle?

Rachel

Aunty Yochana said...

Hi Rachael,

Oh yes, definitely you can use the hands to knead.

If you use an electrical machine, you make sure your machine can stand the beating of the dough.

rgds

Anonymous said...

Aunty Yochana,waiting for ur recipe for 3 days pau and 5 days pau =)

Tq.

aNn

Let's masak said...

Aunty Yochana,

I admire all your creations and knowledge in bakery.

May I know is shortening called 白油 in Chinese? Can I replace by cookig oil or something else which we use more often?

Also, may I know the dough yields how many pau?

Thanks for your advice.

Aunty Yochana said...

Hi let's masak,

I've not tried using cornoil to replace shortening, but i think it should be possible except that the pau might not be so white.

rgds

Let's masak said...

Hi Aunty,

Thanks for your advice. :)

I read your post again and I got it the dough yields 17 - 18 pcs of pau.

I will try and let you know the result.

han said...

I read on the Youtube that you can add white vinegar to the water while steaming the pau to make it whiter. I've not tested it though.

Aunty Yochana said...

Hi han.

yes i think so...it also kill the smell of the yeast.

rgds

Let's masak said...

Hi Aunty,

I have tried your dough recipe using cake flour and canola oil.

I am a first-timer and I am quite happy with the result but still need a lot of practise on shaping skill.

Thanks for sharing this simple recipe.

Here is my attempt, you may drop by.

http://angelaphua.multiply.com/photos/album/322

Trish said...

Hi Aunty Lucy,

if i do not want to eat them all at one shot, would like to keep some in the freezer for other days, shall i froze them first before steaming or i should first steam them and then keep them in freezer?

Aunty Yochana said...

HI Trish,

If you want to keep it longer then you keep it in the freezer and if it's just tomorrow, put it in the fridge will do.

rgds

Trish said...

So which means i only steam half of what i wana eat today and keep the raw ones for tomorrow?

Aunty Yochana said...

Hi Trish.

you cannot keep it raw. You must steam it till cooked then store it. Steam for 5 mins before eating.

rgds

Rikku said...

tried this recipe, very nice.

heres my blog, can view the result. feel free to exchange links with me, thanks.
http://bakingandbread.blogspot.com/

Anonymous said...

hi aunty,
i have done this pau over the weekends.. but the pau after steaming.. it become flat??? haha .. may i know where is the problem?

thanks

Siong said...

hi aunty,

i wan ask can i replace superfine flour wit wholewheat flour

jwkpc said...

hi yochana,
tried your simple pau recipe, came out fantastic - whole family liked it very much. thank you.

Anonymous said...

i have tried your char siew pau reicpe and it turn out great. can i have the 3 days and 5 days type of pau. I have tried to check it out at your website and no match found.
anoymous

my email address : kathyleow@yahoo.com

Pris said...

Hi Aunty, :) May I know what is "shortening"?

Aunty Yochana said...

Hi Pris

Shortening is a kind of vegetable fat. You can use lard if you wan to. Buy CRISCO shortening.

rgds

Anonymous said...

Double action baking powder can be made by using:
1 teaspoon bicarbonate of soda,
2 teaspoon cream of tartar,
1 teaspoon of cornstarch
to make 4 teaspoon of DA baking powder.
You can confirm this by seaching in Google.

Anonymous said...

Hi Aunty Yochana, I really admire your bakes and all your goodies are treasures. I have never made pau before and I tried your recipe.It turned out a success. It was very delicious so Thank you very much. Now, my family can enjoy char siew pau anytime we want.Now when we eat pau, we think of you.. haha.Many Thanks again and god bless.

Stefanie said...

Hi Aunty,

I made the simple char siew pau recipe twice. Both times, the paus came out great except for one thing:

There were brown spots on the surface of the paus.

Have you come across this before? Do you know what the reason is?

Thanks in advance for your advice!

turtle said...

i believe the brown spot might be due to the double acting baking powder not being mixed evenly during the mixing stage.or perhaps if u r not using a bamboo steamer, rmber to put clothes underneath the pau to absorb the condensated steam.or else it will drip onto the pau.

can't replace with wholewheat flour, it's high in protein. this kind of pau needs low protein esp if u want it to split/crack on top.pau color will not be white at all.

need double acting baking powder to create the crack on top of the pau and give it a fluffy texture. also steaming heat is important.

Anonymous said...

brown spots-possibly due to uneven mixing of baking powder - another possible reason might be due to not using bamboo steamer, try laying wet cloth underneath the pau before steaming, to prevent water droplets from dripping onto the pau

pau flat-might be over-proofing

double acting baking powder-will give fluffy texture and create crack on top of pau jz like those found in dim sum restaurant - it's not the same as double the dosage of normal baking powder

wholewheat flour-can't be used - this kind of pau requires low protein and preferably white - wholewheat flour is high in protein and i don't think the pau will rise nicely and be white

Anonymous said...

hi, thanks for sharing this recipe. I bought a POW improver from the bakery but i dont know how to use it. can u explain how to use it? the quantity used for 1 kg flour , am i need to put double action powder if i used the POW improver. Thank you.

Anonymous said...

hi, may i know the uses of POW improver? can i replace the double acting powder with the POW improver?
How much the pow improver must be used for 1 kg flour? TQ

Audrey said...

Hi Aunty,

Have you posted the 3-days and 5-days type of pau in your blog ? I can't find it using "search". Look forward to this recipe soon.