Pau

BASIC YEAST DOUGH FOR MAKING PAU

INGREDIENTS A: adapted agnes chang

500g pau flour ,sifted (blue key)
1/2 tsp salt
1/2 tbsp instant yeast
100g castor sugar
240ml water
3 tbsp shortening

INGREDIENT B;
1 tbsp double action baking powder

Method;
1 .Mix all the ingredients A together and knead into smooth and elastic dough.
2.Cover with a pieces of wet cloth and leave to prove  until it has double its bulk.
3.Sift B on top of the dough and knead well to distribute the baking powder until the dough is smooth
 again.
4.Cover and rest for 15 min before shaping.

Filling ;
300g pork cut into small pieces
200g yambean (bengkuang),cut into small pieces
1 tsp ginger juice and shallot juice
1/2 tsp salt
1/4 tsp pepper
1 tsp chicken stock granule
3 tbsp water
1 tsp sesame oil
1 tbsp fried garlic oil
2 tbsp diced spring onion
1 tbsp cornflour.

Method;
1.Skin: divide dough into 30g per portion and shape into small ball
2.Filling;  mix all ingredients in one direction and chill for 3 to 4hours before using.
3. Roll skin into rounds, wrap up some filling and shape into pau. Prove for 30 min and steam for 15 mins over high heat