• 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]: Combine flour, shortening, sugar, salt and water in a mixing bowl. Mix together to form a smooth dough. Leave aside, covered with a damp tea towel for 10 minutes to rest.
  5. [Oil dough]: Put flour in a mixing bowl. Rub in shortening to mix until a smooth dough is formed.
  6. Leave aside to rest for 10 minutes.
  7. Divide water dough into pieces of about 40g each. Wrap a piece of oil dough, about 25g in the centre.
  8. Roll out into a longish flat piece. Roll up Swiss rollstyle. Use a small rolling pin to roll it out flat again.
  9. Then roll up Swiss roll-style for the second time. Place the roll on a flat surface.
  10. Lightly roll out flat into a circle. Wrap up with 1 heaped-tablespoon filling.
  11. Wrap and pleat into a pau shape. Place on a piece of round greaseproof paper. Bake in preheated oven at 200°C for 20–30 minutes or until lightly golden brown.
  12. Remove buns from the oven and while it is still very hot, brush with egg glaze.

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