This recipe is best with
Recipe Ingredient
- Starter dough:
- 300g pau (or superfine) flour
- 1/2 teaspoon instant dried yeast
- 1/2 tablespoon white vinegar
- 150-160ml water from rinsing
- 100g rice
- Dough A:
- 300g Hong Kong flour
- 60g starter dough
- 150-160ml water
- oil to grease bowl
- Dough B:
- 500g dough A
- 100g sugar
- 150g Hong Kong flour
- 2 1/2 teaspoons baking powder
- 20g vegetable shortening
- 1 teaspoon ammonia (chow fun)
- 25-30ml water
- Charsiew sauce:
- 110ml oil
- 4 shallots, sliced thickly
- 1 Bombay onion, sliced thickly
- 30g ginger, sliced
- 4 sprigs spring onion, cut into 10cm lengths
- 40g smooth peanut butter
- 40g fermented soy bean paste (tau cheo)
- 150g sugar
- 40g oyster sauce
- 2 teaspoons dark soy sauce
- 300ml water
- 40g tapioca flour
- 40g chestnut flour
- 25g cornflour
- 75ml water
- 50-100ml oil
- Filling:
- 500g chicken charsiew, diced
- 300g charsiew sauce
- 20g coriander, chopped
- 20g sesame seeds, toasted
Instructions
- Mix all the ingredients into a dough and leave at room temperature for 24 hours, covered with a piece of cloth.
- It should become foamy and smell tangy and yeasty.
- If the starter dough is not going to be used within the next 24 hours, it will keep in the refrigerator for up to 2 months.
- To use, remove from the refrigerator 5 hours ahead.
- Make a well in the middle of the Hong Kong flour and add in the starter dough.
- Pour in some water and mix in a circular motion, adding water bit by bit.
- Knead until smooth.
- Place the dough in a well-oiled bowl; turn dough so that the oiled surface is facing upwards.
- Wrap bowl with cling film and keep in a cool place for 10 hours.
- Place the dough and sugar in a mixing bowl.
- Using the dough hook, mix on low speed for 1 minute, or until sugar is dissolved and the dough is smooth.
- Tip in half the Hong Kong flour and half the baking powder. Mix well.
- Add shortening and ammonia.
- Mix for 10 seconds and add the remaining flour and baking powder.
- Add water and mix until smooth.
- Set aside, covered.
- Allow to rest for 1 hour before use.
- Heat the oil in a wok and add the shallots, onion, ginger and spring onions.
- Fry for about 3 minutes until fragrant and golden.
- Turn off the heat and strain the oil.
- Return the oil to the wok.
- Over medium heat, stir-fry with the peanut butter and fermented soy bean paste.
- Add the combined sugar, oyster sauce, dark soy sauce and water.
- Bring to a boil and simmer for 3 minutes.
- Turn up the heat and pour in the tapioca, chestnut and corn flours followed by the water.
- Keep stirring continuously, as the mixture will thicken very fast.
- Stir for about 2 minutes until smooth.
- Transfer to a bowl and seal top with a layer of oil.
- Leave to cool overnight.
- Mix all ingredients together.
- Roll out the dough to resemble a sausage.
- Cut into nuggets of 20-30g each.
- Flatten lightly with your palm.
- Hold the flattened dough with your thumb and index finger and roll out the dough with a dim sum rolling pin until it forms a circle about 5cm in diameter.
- Scoop 1 heaped tablespoon (about 30g) of the filling onto the middle of a dough circle and pinch the edges together.
- Place the pau on a small square piece of parch.
- Leave to rise for 15 minutes.
- Steam pau over rapidly boiling water for 12 to 15 minutes.
To make starter dough:
To make dough A:
To make dough B:
To prepare sauce:
To make filling:
To assemble:
Hi Amy, does the rice have to be grinded before adding to dough starter?
Thanks.
CW