• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • Filling:
  • 250g roast chicken meat, diced
  • 1 onion, diced
  • 1½ tbsp oil
  • Seasoning:
  • 1 tbsp light soya sauce
  • 1 tbsp oyster sauce
  • 3/4 tsp thick soya sauce
  • 1 tbsp sugar
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil
  • 3/4 tbsp corn flour
  • Water dough:
  • 200g high protein flour, sifted
  • 60g shortening
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 120ml water
  • Oil dough:
  • 160g high protein flour, sifted
  • 100g shortening
  • Egg glaze:
  • 1 egg yolk, lightly beaten
  • 1 tsp evaporated milk


  1. To prepare filling, heat 1½ tablespoons oil in a non-stick pan, fry onion until soft then add chicken and seasoning to combine.
  2. Toss well to mix.
  3. Dish out and leave aside to cool before use.
  4. Water dough:
  5. Combine flour, shortening, sugar, salt and water in a mixing bowl.
  6. Mix together to form a smooth dough.
  7. Leave aside, covered with a damp tea towel for 10 minutes to rest.
  8. Oil dough:
  9. Put flour in a mixing bowl.
  10. Rub in shortening to mix until a smooth dough is formed.
  11. Leave aside to rest for 10 minutes.
  12. Divide water dough into pieces of about 40g each.
  13. Wrap a piece of oil dough, about 25g in the centre.
  14. Roll out into a longish flat piece.
  15. Roll up Swiss rollstyle.
  16. Use a small rolling pin to roll it out flat again.
  17. Then roll up Swiss roll-style for the second time.
  18. Place the roll on a flat surface.
  19. Lightly roll out flat into a circle.
  20. Wrap up with 1 heaped-tablespoon filling.
  21. Wrap and pleat into a pau shape.
  22. Place on a piece of round greaseproof paper.
  23. Bake in preheated oven at 200°C for 20–30 minutes or until lightly golden brown.
  24. Remove buns from the oven and while it is still very hot, brush with egg glaze.
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