I love pau. Any type; char siu, tau sar, lin yung, etc. I tried making char siu pau once (because it's not easily available where I live). The filling was fine but the pau? It didn't look half as good as the ones sold by the restaurant or shops. It wasn't white or fluffy looking. <_< Any tips? Any sure win pau recipes? I know that there are loads in the Internet. It's hard work if I have to try to make all of them.
what is a pau? do you mean.. bao? cha siew bao = bbq pork bun right? unless pau is something completely different.
Hi... I make this express pau dough simply because it's quick and easy and doesn't require yeast ( I can't get yeast easily where I live at present). Be warned though; it won't be as fluffy as the ones that require three days' proofing and first/second/third doughs...but it's good enough to cure a pau hankering.. 400g plain flour 4 1/2 tsp double-action baking powder 100g sugar 1 tbsp oil 130g fresh milk or water Sift the flour with baking powder twice. Stir in the sugar and oil. Add the liquid to the dry(er) ingredients till you get a soft and pliable dough. The amount of liquid you need depends on your flour, so play around. Knead dough for 5 minutes and allow to rest 10 minutes. Shape into balls and steam. They will double in size, so space accordingly.
