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!!