Recipe Ingredient
- Day 1 ( Starter Dough (A)
- 75g plain flour
- 1/4 tsp salt
- 1 ½ tsp instant dry yeast
- 1 ½ tsp sugar
- 75ml water
- Day 2 ( Starter Dough (B)
- 120g dough, taken from proved starter dough (A)
- 360g plain flour
- 180ml water
- (A)
- 500g dough, taken from the proved starter dough (B)
- 160g castor sugar
- 3/4 tsp alkaline water
- 1 tbsp double action baking powder
- 4 tbsp water
- (B)
- 335g plain flour
- 3/4 tsp salt
- 3 tbsp shortening
- For the filling (Prepare one day in advance and refrigerate)
- 400g diced chicken meat
- 1 tbsp finely chopped shallots
- 1/2 tsp chopped garlic
- 1 tbsp oil
- 1 tsp sesame oil
- 1 tsp sesame seeds
- Seasoning – (combined)
- 2 tbsp light soya sauce
- 1 tbsp Premium oyster sauce
- 3/4 tbsp thick soya sauce
- 3½ tbsp sugar
- 125ml water
- 1 tbsp corn flour
- 1 tbsp tapioca flour
Instructions
- Combine all ingredients in a plastic container and cover with a damp tea towel. Leave aside for one full day to prove.
- Sift plain flour into a mixing bowl. Add in starter dough (A) to mix. Gradually pour in water and mix into a dough again. Remove into a plastic container and cover with a clean piece of damp tea towel. Leave aside at room temperature to prove for a full day.
- Combine ingredients (A) in a mixing bowl. Mix well together until sugar has dissolved. Gradually add in ingredients (B). Mix well, then knead lightly into a smooth and pliable dough. Cover with a clean damp tea towel and leave aside for 10-15 minutes.
- The proved dough is ready.
- Heat oil and sesame oil in a wok, and fry shallots and garlic. Use a slotted spoon to remove the lightly golden crispy shallots and garlic. Leave the remaining oil in the wok. Add in chicken meat and fry for 3-4 minutes. Stir in combined seasoning. Toss well until meat is cooked and gravy is thick and sticky. Sprinkle in sesame seeds to mix. Dish out filling ingredients to cool completely.
- To make the pau: Divide the final dough into small portions of 40-45g each. Roll each piece of dough into a round shape and flatten it. Put in a heaped tablespoon of filling. Gather up the edge and pleat to seal the pau. Twist and pinch off any excess dough at the last pleat. Place the pau on a small piece of greaseproof paper with the enclosed filling facing upwards.
- Repeat to make more paus. Arrange several prepared pau on a bamboo steamer. Steam over rapid boiling water for 10 minutes or until the pau is cooked and opens up slightly.
Day 1 : Starter Dough A
Day 2 : Starter Dough B
Day 3
