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