Ingredients or pau dough:
250 gm. wholemeal flour
250 gm. Hong Kong flour
4 Tbsp. shortening
100 gm. castor sugar
1 Tbsp. double-action baking powder
12 gm. Instant Yeast
200 ml. warm water
Ingredients for fillings:
300 gm. Turnip - shredded
50 gm. dried mushrooms - shredded
65 gm. carrot - shredded
1 piece Beancurd (Tau Kwa) - cut into cubes
3 Tbsp. abalone sauce or oyster sauce
3 nos. garlic - chopped
1 Tbsp. sugar
1 tsp. pepper
1 tsp. sesame oil
130 gm. water
1 tbsp. cornflour
some cooking oil for frying
Method for making pau:
(1) Mix instant yeast and warm water and let it stand for 5 mins.
(2) Beat all the ingredients together for about 15 mins until it form into a dough.
(3) Cover and let it rest for about 30 mins.
(4) Pinch and weigh dough into 40 gm. balls. Flatten the dough, put in the fillings and place onto a pau paper.
(5) Rest for 45 mins. then steam over high heat for 10 mins.
Method for frying fillings:
(1) Heat up the wok with some oil.
(2) Fry garlic until fragrant, add in beancurd and mushroom and fry followed by the rest of the ingredients.
(3) Can add in a bit of salt to your taste.
(4) Dish up and let it cool before wrapping.
Note: you can also use this wholemeal pau recipe to make hot dog roll and steam over high heat for 10 mins.
16 comments:
Hi Lucy,
I have tried this recipe but I find it's a little dense. Do you beat until it's elastic? May I know whetherHK flour is the same as pau flour?
Thanks.
PL
Hi PL,
Hong Kong flour is the same as pau flour.
This recipe is not supposed to be dense. It is very fluffy. Maybe your yeast is not working...
rgds
Thanks, Lucy. It's not the yeast. I just bought it recently. Maybe I didn't knead enough. I was doing it by hand.
Hi Aunty Lucy,
Can i use this dough to make 'mantou'? My mum is trying to make whole meal 'mantou' but failed many times.
i do not have a mixer, how do i beat the dough? Do i have to knead by hand for 15 mins?
rgds
gossiping
Hi gossipping,
Yes you can use this for mantou. Substitute with hong kong flour.
rgds
Thanks lucy. I will try it out & teach my mum this recipe.
rgds
Gossiping
Hi Aunty Lucy,
I would like to know how many grams is equivalent to 4 tbsp of shortening?
rgds
gossiping
Hi gossiping,
1 Tbsp. of shortening is about 15 gm.
rgds
aunty, wat is the different between wholemeal and whole wheat flour?
TQ
Doris
HI Doris,
If I'm not mistaken wholemeal are finer than whole wheat flour although both have the same usage. Using either one does not make much difference.
rgds
tq aunty for your express reply!
yes, can i use this recipe bake wholemeal bun instead of pau?
sori to mah fun u.
TQ
Doris
aunty, me again forget to ask if this recipe can bake wholemeal bun do i need to change to HK flour to cake flour or... wat flour?? and other ingredinet remain the same or .. any change?
very very so.....ri aunty!
hope u are kind to assist me!
TQ
DORIS
Hi doris,
yes you can bake it if you want. No changes but brush with some egg glaze before baking.
rgds
Hi aunty,
i tried this recipe today. It turn out delicious to eat but the bao skin portion is not fluffy like Hong kong restaurant's char siew pau...its quite heavy. Is there anyway i can do to make it more fluffy?
Your steps are clear and good. Easy to make for first timer.
Evelyn
Hi Aunty Yochana,
i tried ur recipe, it was well-received by my family who got a shock seeing wholemeal paus.
your recipe yielded 20 paus for me. i felt 40g for the dough were a bit too big, so i reduced to around 30-35g. and the fillings were just right.
Thanks!
Hi Aunty yochana,
I read some recipe to let the dough rest for 2 hrs till double the size. U did a 2 part rest - 30min after kneading, then 45min after putting in the filling.
Just wonder if ay difference b/w these 2 methods.
Thanks Rachelmum
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