Joined: 20 Jul 2004
|Posted: Tue Mar 31, 2015 10:51 am Post subject: Minced Pork Pao
|My hubby loves it steamed. I preferred Pan fried. Either way, its yums!
Minced Pork Pao
Recipe by Chef Gina Choong
Makes 10 to 12 Paos
250g Hong Kong Flour
175g luke warm water
1 tbsp cooking oil
50g fine sugar
1 tsp instant yeast
Ingredients B: Mixed together
200g minced pork
2 sprigs spring onions, chopped,
1 tbsp sesame oil
1 tbsp Oyster sauce
1 tsp sugar
6 hard boiled eggs, cut into half (50g minus shell)
1. In the mixer bowl, add flour, sugar, and instant yeast.
2. Fix up the hook paddle and turn on the machine(set it at no. 3)
3. Allow it to stir to mix evenly for a minute.
4. Slowly pour in the warmed liquid and oil and continue to knead for another 10 mins
5. When the dough forms into a lump, turn the machine off.
6. Remove the bowl and cover with a damp cloth and set it aside in a warm place to allow it to prove. This can take between 30 minutes to 45 mins.
7. While its proving, mix filling ingredients together in a bowl, leave it the fridge for 30 mins.
8. Once it is double in size, remove from the bowl and floured the table.
9. Divide into 12 balls
10. Flatten each ball and scoop a table spoon of minced pork and add half an egg on top. Pick up the sides and twist the top to seal and wrap the pao.
10. Leave it aside to proof and rise for about 10 mins.
11. Steamed over high heat for 15 mins.
For Pan frying
1. After its steamed, heat up a frying pan with a little oil. Place steamed pao to pan fry till crispy, golden brown, turn over every 1 to 2 minutes.
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1