Wednesday, September 28, 2011

Cantonese Stewed Pork Paus (廣式扣肉包)

School exams coming in less than 3 weeks time, we (parents) are so stress and everybody has been starting to do their revisions. (Actually mothers are doing the revision)..haha! Hopefully they can do well for this year end exams, and good luck for everyone who are sitting for it..:)

Back to my post today, its a steamed buns (paus) again. Well I like steamed paus and we can have it either for breakfast, lunch, dinner or even supper. Founded a new recipe for the paus pastry and I was attracted by the pictures inside. So no doubt, here's mine..:)

I've changed the fillings inside into stewed pork instead of roasted pork. Just feel like tasting something different this time. But somehow after steaming, there were some brown spots on the paus...wonder was it that I didn't seal the paus properly. Anyway I still got to learn and improve on how to shape the paus properly. Don't they looked like garlic?...LOL

Here's the recipe, (adapted from 快乐厨房别刊)

(A) 4g instant yeast, 160g water
(B) 280g pau flour or low gluten flour, 120g cornflour, 80g sugar, 40g shortening
(C) 10g double action baking powder
(D) Stewed pork (canned)~ drained, 1 tsp char siu sauce, 1 tbsp cornflour, 1/2 tbsp sugar
(E) 10 shallots (finely diced)

~ Mix (A) together then add in (B) and lightly knead into a dough. Covered with cling foil and leave rest for 1 hour and 30 minutes.
~ Meanwhile remove the fats from the stewed pork and finely diced. Then add in char siu sauce, conrflour and sugar and mix well.
~ Panfry shallots until fragnant and add in stewed pork. Panfry alittle while and let cool.
~ Mix in (C) and knead gently into a fine dough (careful don't over knead) then covered and rest for another 15 minutes.
~ Divide dough into 30g each and wrapped in fillings.
~ Place on prepared parchment paper and steam at high heat for 10-12 minutes.

The pastry was soft and fluffy, that I love it so much. Definitely a keeper. Trust me, try it out then you'll know. You may use red bean, lotus or even peanut fillings too. I'm sure they taste really good!!



  1. Oh another great Bao recipe! Interesting filling, canned stew pork? Should show us the can too ya? Anyway, can use char Siew or vegetarian too rite?  yeah my girl also exam in 3 wks...sian . I can't wait for it to be over! 

  2. Bee Bee, ya ho...I forgot to take a picture of the can leh..;p Its those selling outside, I used the brand "MaLing" 扣肉. Ya lo, really "sian" and I'm now actually copy down all the work for Cheryl to revise.

  3. Reese...I shall try your pastry recipe when I make this, hopefully it will be soon since you use stewed much easier to buy the canned ones :) Thanks for sharing the recipe with me :) Hungry just looking at them :)

  4. Mmm...the pau looks very white and I like the filling in it. I must try this for sure as my family loves pau too.

  5. Elin,
    You are most welcome, go try try...;) Then must lt me know you like it or not ya...;p

    The paus are white and fluffy but don't know why got brown dots leh, it must be the sauce from the pork. I must try again with a cleaner look...;p

  6. Another great recepies for pau party. Your pau look very tempting! Using cornflour hm... Very interesting. Must try. Thanks for sharing.

  7. Vivian Pang,
    This was my first time using cornflour in the pau recipe too....:) Find it very nice!

    Thank you, we love it too...:)

  8. Your pau looks so soft and nice! This is an interesting recipe with lots of cornflour added, thanks Reese!

    btw, I've try your Beetroot Angkoo's recipe, it was really nice, thanks!

  9. This comment has been removed by a blog administrator.

  10. Ah are most welcome!! Oh the beetroot angkoo...yeah, I love the colour too...beautiful red...:)

  11. Looks great. I wanna make these at home.

    Spoon and Chopsticks

  12. Thank you, Spoon and Chopsticks....:)



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