Char Siew Steamed Paus

These days, very addicted to this pau skin recipe.  The paus turned out so nice that I am quite reluctant to use another recipe.  I must say it's good cos' some readers have came back to tell me the pau skin is really NICE.

I used home-cooked char siew [see recipe posting here] as filling, my hubby's  long outstanding request.  You can make 16 paus of equal size or venture out to make even smaller paus [siew long paus].  

I divided 3 portions into 2 each to make 6 siew long paus and another 2 portions to make the pau 'huat'.  Got the inspiration when I saw the 'kuih seller' selling the pau 'huat'.  Instead of buying the pau' huat', I bought 2 pieces of 'huat kuih' from him to make these 2 pau 'huat'.  By the way, pau 'huat' means 'sure to prosper', really???

Before steaming

Ingredients for Pau Dough

[makes 16 paus]

350 gm pau flour sifted together with 1 tsp double action baking powder

Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar

1 tsp instant yeast

1 tbsp shortening

1-2 tbsp some toasted black sesame seeds
Filling - Char Siew [see this post]

Using a Dough Mixer or Hand Knead

1. Combine all the ingredients [except shortening] in a mixing bowl.  Knead until soft [about 5-10 minutes].  Then add in the shortening, continue to knead until soft, smooth and elastic [very important step].
2. Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
3. Punch down dough and remove dough to a floured surface, divide into 2 round balls.   Then divide each ball into 8 equal portions. Shape each into a ball, then roll into flat circle [the number depends on the capacity of your steamer, for mine I made 8 at a time].
4. Wrap filling with each flatten dough.  Gather the edges and shape into pleated paus or round balls.  Place on parchment or greased proof  paper in the steaming tray.
   
5. Leave to prove for 15 - 20 minutes.
   
6. Steam over high heat for 10 minutes in a steamer.  Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin [sometimes  they may be a little wrinkle - probably because of proofing time but the texture is unaffected].

I'm sharing this post with  Aspiring Bakers #31-Bao Ho-Chiak - May 2013 event hosted by Miss B of everybodyeatswell in Flanders.

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