Monday, 30 July 2012

Recipe: Steamed Meat Pao 生肉包








Ingredients (A)
500g              Pau flour ( sifted )
0.5 tbsp         Instant yeast
0.5 tsp           Salt
3 tbsp            Shortening
100g             Castor sugar
240ml           Water

Ingredients (B)
1 tbsp           Double-action baking powder ( sifted )

Filling
300g            Chicken ( cut into small pieces )
100g            Yam bean ( cut into small pieces )
2 tbsp           Spring onion ( diced )
1 tsp             Ginger juice
1 tsp             Shallot juice
3 tbsp           Water
1 tbsp           Fried garlic oil
1 tbsp           Corn flour

Seasoning
1 tsp            Cooking wine
0.5 tsp         Pepper
0.5 tsp         Salt
1 tsp            Sugar
1 tsp            Sesame oil
2 tbsp          Light soy sauce
1 tsp            Chicken stock 

 







Method ( Pau Portion )
  1. Mix all the ingredients A together and knead into a smooth and elastic dough.
  2. Cover with a piece of wet cloth and leave until it has doubled its bulk.
  3. Add ingredient B to the dough and knead well to distribute the baking powder until the dough is smooth again.
  4. Cover again and let the dough to rest for 15 minutes before shaping.
Method
  1. Mix all the fillings and seasonings, stirring in one direction.
  2. Chill in fridge for 3-4 hours beforehand.
  3. Divide dough into portion of approximately 30g each and shape into a small ball.
  4. Roll the small ball into round, scoop a tbsp of filling and shape into pao and leave for 30 minutes before steam.
  5. Steam the pao in the steamer over high heat for 15 minutes.
  6. Serve hot.





Serve hot for better taste.










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