• Prep Time 30 minutes
  • Cook Time 10 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor 12s Processed Cheddar

Recipe Ingredient

  • Pau dough:
  • 250g pau flour (Hong Kong flour)
  • 40g wholemeal flour
  • 25g castor sugar
  • 1/4 tsp salt
  • 25g canola oil
  • 1 tsp instant yeast
  • 1/2 tsp double-action baking powder
  • 160g lukewarm water
  • Filling:
  • A few pieces of chicken burger, pan-fried
  • Some shredded carrot
  • Some finely shredded cabbage
  • Some romaine lettuce leaves, torn
  • A few slices of cheddar cheese


  1. For the pau skin: Sift flours into a mixing bowl. Add sugar, salt, yeast and baking powder. Stir well to combine. Add water and oil. Process with a dough hook fitted to the machine until a soft and pliable dough is formed.
  2. Cover with a damp tea towel and leave aside to proof for 30 minutes.
  3. Put dough onto a lightly floured tabletop and knead for a short while. Divide dough into 10 equal pieces.
  4. Roll each piece of dough into an oval, then roll out flat. Brush lightly with canola oil and fold up into a half-moon. Arrange each piece of half-moon dough on a small piece of grease-proof paper. Leave aside to proof for 15 minutes.
  5. Steam the pau over medium heat for 10 minutes.
  6. Remove and add filling of your choice into the open faced pau.

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