Recipe Ingredient
- For the dough:
- 3 tsp shortening
- 200 to 250ml lukewarm water
- (A):
- 1/2 tsp dry instant yeast or 10g wet yeast
- 60ml lukewarm water
- (B):
- 475g flour
- 110g high protein flour
- (C):
- 2 tbsp milk powder
- 2 tsp salt
- 5 tbsp sugar
- 1 egg
- For the filling:
- 500g char siew, diced
- 110g big onions, diced
- Seasoning:
- 3 tsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp monosodium glutamate
- 2 tsp sesame oil
- 1/8 tsp pepper
- 2 tbsp oyster sauce
- 4 to 5 tbsp sugar
- 1 tbsp water
- 1 tsp tapioca flour
- 1 1/2 tsp flour
- 2 tbsp toasted sesame seeds
- Egg glaze:
- 2 egg yolks, beaten
- Sugar oil:
- 2 tbsp sugar
- 2 tbsp water
Instructions
- Put (A) in a small bowl and leave aside to froth.
- Sieve (B) into a basin.
- Make a hole in the middle and pour in the yeast mixture.
- Add in (C) and mix well.
- Add the water to form a soft dough.
- Rub in the shortening.
- Leave dough aside to prove for 30 minutes.
- Heat oil and stir-fry diced onions.
- Add in char siew.
- Mix in seasoning and blend well and add in sesame seeds.
- Remove filling and leave aside to cool.
- Keep in the refrigerator to slightly harden the filling.
- Roll out dough into equal portions.
- Take one portion, flatten slightly and wrap up with filling and pleat into pau shape.
- Place on greaseproof paper and set aside for 20 minutes.
- Brush pau with egg glaze. Bake at 150 to 160 ºC for 15 to 20 minutes.
- Immediately after baking, brush pau with sugar oil for a nice sheen. (To make sugar oil, place water and sugar in a small container and leave till sugar dissolves.)
To make the dough:
To make the filling:
To make chan pau:
