Tested out Amy Beh’s Char Siew Pau last week and to my surprise, I quite like the texture of this pau. Soft and fluffy ! The texture is different from one we had from the dim sum restaurant :) The traditional recipe doesn’t use shortening and a lot more tedious to do. I have been wanting to try it out since I added it to my To-Do list :)) Hers is easier to do. Though , one thing to take note of is this, do not over steam the pau or they will turn yellowish due to the shortening and yeast in the dough.
I have been searching for a pau recipe that doesn’t uses ingredients like ammonia bicarbonate and bleached flour for quite some time and amy beh came as close. The only thing that is different is the texture . Daddy prefers the more compact ones to this soft and fluffy ones , but I liked it though..the pau dough is good for vegetarian fillings.
If anyone of you who has a good and foolproof pau recipe and is willing to share the recipe with me, I will really appreciate it muchie :) Daddy loves to eat the dim sum pau but I won’t allow him to eat too much for obvious reasons so I have to go on searching for a good one…as close as those sold in dim sum restaurants. I now have a mission impossible to do (“,)
Click here for Amy Beh's Char Siew Pau recipe
Hi Elin,
ReplyDeleteHaven't followed Amy Beh's recipe but I have this recipe saved in my file. It's the only bao (steamed bun) recipe I use as it's simple and doesn't use yeast. (I find yeast makes buns yellow and taste too yeasty.) I also use a Thai brand "Mantao" flour as it's near white like the restaurants. I'm not sure if the supermarket flour makes buns creamy white in colour.
Dai-Bao (Dough For Steamed Buns)
2 1/2 cups plain flour
3 level tsps. baking powder
1 tsp. salt
3 tbsps. castor sugar
1/2 tsp. white vinegar
2 tsps. vegetable oil
Water
Sift flour, baking powder and salt in a bowl.
Stir in sugar and oil.
Rub well with finger tips.
Add few spoons water and 1/2 teaspoon vinegar, mix together and knead to a soft dough.
Shape into a round ball, cover with a damp cloth.
Keep aside for 30 minutes.
Knead again, divide the dough into 10 portions and mould each portion into a smooth ball.
Roll out each ball, on a very lightly floured board, into a circle about 10 cm (4 inch) in diameter.
Place a teaspoon of filling in centre of each circle and bring edges together, folding and pleating to make a neat joint.
Make a bun and twist the top of the bun and seal it.
Place the buns on a butter paper and lightly brush with sesame oil.
Now place them in a steamer.
Steam for 20 minutes.
Serve warm.
Hope that works! :0)
Dear Elin,
ReplyDeleteI'm your blog follower for years; love it! If I remember correctly you once posted a youtube on how to pleat/wrap bao. Would you mind direct me there? Thank you.