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Wednesday, October 5, 2011

Big Pau (大包)




The types of steamed bun we found in Malaysia are very different in taste compared to those we found in the Asian supermarket here.

Our "Pau" (Steamed bun) back home looks similar in shape but the wrapping taste much sweeter, almost like a sweet bread, just steamed version.

I liked it both though, since the Malaysian version is not available here, I decided to make it at home to satisfied my home sick taste buds!


For dough:
2.5 cups Whole wheat flour
2-2.5 cups All Purpose Flour
1/2 tsp Salt
1/2 tbsp Instant yeast
100gms Sugar
1 1/4 cup Water
3 tbsps Vegetable oil
1 tbsp Baking powder



For Filling:
300 gm Pork belly (Thinly slice)
300 gm  Boneless chicken  (Cubed)
300gms Jicama(Slice)
12 Dried Mushroom (Soaked)
3 tbsp Cooking oil
1 tsp Shredded Ginger
6 Hard boiled eggs (Shelled and halved)


Seasoning:
2 tbsp Soy Sauce
2 tbsp Oyster Sauce
1 tbsp Cooking Wine
1/2 tsp Sesame oil
1/4 tsp Black pepper powder
1 tsp Sugar
1 1/2 tsp Corn Starch



Prepare the ingredients accordingly.

Marinates pork, chicken and mushroom with all seasoning for at least half an hour.



In a cooking pan/wok, add about 2 tbsp of oil, stir fry shredded ginger until fragrant, add marinated chicken and pork, stir well or until it changes color.

Add jicama pieces, stir well, cover with lid and cook at medium for 5 minutes.

Dish out, and let it cold down to room temperature, chill it in the fridge for 3 hours before using.

Boil the eggs at the same time.



Proceed working on the dough, knead together all ingredients but Baking Powder to form a soft dough, almost like bread dough's consistency.

Cover with a damp towel, and leave the dough in a warm place, let it raise to double its size.

Take the dough out and punch down dough, and sprinkle baking powder evenly on the surface, give it a good and thorough knead.

Divide dough into 12 equal parts.



Use a rolling pin to roll out a portion of dough in such a way that the edges are thinner than the center part.

Place some filling and quarter hard boiled egg in the center. Wrap and pleat the form a bun with flowery shape on top.

It is important to proof the buns for 15-20 minutes.

Boil water in a steamer/wok.  Steam pau over high heat/rapid boiling water for 15 minutes. Remove the whole steamer immediately, DO NOT open the lid at this point of time.

Wait for at least 5-10 minutes before you check on your pau.




Here is my well raised, beautifully shaped BIG PAU!





中文版,For Chinese,Click --》大包

4 comments:

  1. I love big pau.
    Why not try making Yip Chee Mei big pau size? That'll be crazy, LOL

    ReplyDelete
  2. Hahaha.. Believe it or not! I did thought about it but my hands are not big enough to hold that size of pau, let alone wrapping!

    ReplyDelete
  3. Oh , this look yum, so expensive to buy big pau from outside store .

    ReplyDelete
  4. Sonia。。what is the price for big pau now in Malaysia?

    ReplyDelete

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