Made another batch of pau and using the opportunity to practise my shaping and wrapping skill. This time, the shape were much improved than last week’s batch, although the center holes were still a bit too large and the folds were not even. Well, more practice required…
I’ve included the pork filling I used for future reference. The filling clumped up into meat ball after steaming. Although it tasted OK, I think I need to find another better recipe for it. Maybe some of you care to share your favourite tried-and-tested pork filling with me?
Makes 18 steamed buns
1 1/2 quantities Basic Pau Dough
300g minced pork
Seasoning for Pork (adjust to taste as required): 1 tablespoon light soy sauce; 2 teaspoons shaoxing cooking wine; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon sesame oil; 1/8 teaspoon ground white pepper
80ml water from soaking mushrooms, or chicken stock
4 dried shiitake mushrooms, soaked (reserve soaking water)
1/2 cup chopped green (spring) onion
1 tablespoon minced ginger
Mix the seasoning and add to the minced pork; stir to combine well. Add 80ml water from soaking mushrooms (or chicken stock) and stir in one direction with a pair of chopsticks until the meat has absorbed all the liquid. Finely chop the soaked mushrooms and add to the meat with chopped green onion and minced ginger. Cover and chill in the refrigerator until ready to be used. Use about 1 tablespoon of filling for each pau.
The dough after keading and ready for first rise.
The dough double in size after rising.
The finger-poke test.
The pau after shaping and ready for final rise before steaming.
The pau after rising for 30 minutes, they have become puffy and airy.
The pau after steaming.
Taste: Billowy soft and fluffy steamed buns with pork filling
Consume: Best within one week
Storage: Store in airtight container in the refrigerator, re-steam until hot before serving
Recipe References: –