Malc74 wrote:
Slightly Green wrote:
If anyone is interested in making any of these goodies for themselves then please let me know and i will happily get the recipes posted for you all.
Yes, please!
lol should have posted em in the first place i guess.
Craster wrote:
Can I assume that Pau is the same thing as Bao, just dialectically different (ie. 'Bun')? If so, recipe for the dough please. I've never really had a successful attempt.
Yup, Pau and Bau are exactly the same thing, i am just lucky enough to be with a lovely lady from Penang so i have picked up the
Hokkien version
The fillings for Pau are very wide ranging and varied, we used Rick Steins version of Char Siu from his Asian cook book. The Chicken filling was pretty basic, dice chicken, season with light and black soy, sesame oil, salt and pepper also. Fry up some diced turnip and onion then add chicken and stir fry, adding a bit of corn flour paste to thicken at the end. Main thing with the filling for Pau is they need to have fully cooled down before using them or they will knacker up the dough.
Pau RecipeDough A75 g compressed yeast
250 ml warm sugar solution
600 g plain flour
Dough B360 g plain flour
2 tsp baking powder
1/3 tsp bicarbonate soda
150 g castor sugar
1 1/2 tbsp corn oil
125 ml water
Mixing Dough A - 1. Mix yeast into the sugar solution and allow to stand for 10 - 15 mins. Yeast will turn frothy.
2. Sift flour, add salt and make a well in the middle. Pour in yeast solution and mix to form a stiff dough.
3. Place dough on a lightly floured board and knead well for 10 - 15 mins untill nice and smooth.
4. Return dough to bowl and cover with a damp cloth.
5. Leave to rise for 30 mins or until dough has doubled in bulk.
Mixing Dough B - 1. Sift flour, baking powder and bicarbonate soda.
2. Add castor sugar to the flour and mix.
3. Make a well in centre and add the corn oil and water.
4. Gradually work in the flour to form a soft dough.
5. Combine the risen
dough A with
dough B, and knead well for 10 - 15 mins.
6. When the dough is smooth, form into a long roll and cut into even portions.
7. On a lightly floured board, flatten the dough with a roller.
8. Place filling in centre, gather the edges of the dough to close up the filling.
9. Place the newly formed Pau on squares of greaseproof paper and arrange well appart on steaming tray.
10. Leave for 15 mins for dough to have a final rise (gives it a nice shape)
11. Steam for 12 min (longer if you make BIG Pau)
n.b To keep water from dripping from the lid of the steamer and knackering the Pau place a Kitchen towel/cloth around the lid to absorb the condensation.
Hope this helps with the next batch Cras, ohh btw the quantities i have above will make you around 40 decent sized Pau, so be aware you will need a shed load of fillings.
I will get the Pandan Chiffon cake recipe up soon but am off to bed now and am off to the New year celebrations in That London tomorrow, may get it posted when i get back if i am not too full/drunk when i get back