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Smiling Pau(rec n pic)
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Mar 12, 2008 10:59 am    Post subject: Smiling Pau(rec n pic) Reply with quote

Recipe came from a Chinese cookbook which my mom had for years. Called the Chinese Dim Sum.

Note that I changed the flour used in the original recipe. It was Cake flour. I used HK Flour.





Ingredients for starter dough
180g Hong Kong Flour
110ml water(I used tap water)
30g instant yeast(2 tbsp level)

Method for Starter Dough
1. Mix all the ingredients together and knead into a smooth dough.
2. Leave it in a deep bowl and covered with a damp cloth.
3. Leave it in a warm place to proof for at least 3 hours.
4. After one hour, it should look like this:

starter dough proofing stage(after 1 hour)


5. After 3 hours, it should be double the size. It should be smelly.

Ingredients for 2nd Dough
180g Hong Kong Flour
100g castor sugar
1 tbsp cooking oil
1/2 tsp Shortening
1 tbsp white rice vinegar
1 tsp Double action baking powder
1/2 tsp ammonia powder

Method to combine together
1. Mix 2nd dough ingredients with Starter dough.
2. Knead to form into a dough.

Mixed dough with Starter Dough


3. Divide the dough into 40g balls.
4. Flatten each dough ball and add 2 tbsp of Char Siew Fillings.
5. Wrap to seal and leave aside to proof for another 15 mins.
6. Steam in rapid water steamer for 15 mins.

Notes
Original recipe includes 1 egg in the 2nd dough ingredients. Thus making the pau looks yellowish(even in the photo in the book). So I omitted the egg and added 0.5 tsp Shortening.

Best of all, it survived the cooling stage. Still fluffy and nice. Of course, its best to eat when its piping hot..then the char siew sauce is moist.

Ingredients for Char Siew fillings:
300 g Char Siew pork, chopped finely(buy from hawker stall)
3 tbsp roasted sesame seeds
4 shallots(diced finely)

Seasonings:
120 ml water
2 tbsp light soya sauce
1 tbsp oyster sauce
1 tsp dark soya sauce
3 tbsp sugar
1 tbsp tapioca flour
1 tbsp corn flour
1 tsp plain flour

Method for fillings:
1. Mixed the seasonings together in a bowl
2. Stir Fry onions in the wok
3. Diced char siew pork
4. Add seasoning into the wok to stir fry
5. Stir fry till its sticky and thick
6. Add diced char siew pork to stir fry
7. Add sesame seeds to stir fry
8. Turn off heat, remove to cool completely before using.
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asan
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PostPosted: Fri Mar 14, 2008 6:18 am    Post subject: Reply with quote

Gina, HK flour is not available here, what's the next best flour? Cake flour? Asian all purpose flour? Korean stores carry their own brands. I found DIY flours from Taiwan recently. Thanks
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kwf
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PostPosted: Thu Mar 20, 2008 9:24 pm    Post subject: Reply with quote

Gina, can I proof the starter dough overnight? Need to keep in the fridge? Thinking of making the starter dough tonight and make and steam the paus tomorrow morning for breakfast.

Also, if I don't have tapiocca flour, can I replace with potato starch?
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zemoks
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PostPosted: Fri Mar 21, 2008 3:55 am    Post subject: Reply with quote

Hi Gina i have a question for you, what is ammonia powder for and rice vinegar for? your pau looks so yummy and i want to try your recipe this weekend.
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kwf
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PostPosted: Fri Mar 21, 2008 7:11 am    Post subject: Reply with quote

I tried making the starter dough last night, but failed terribly. Not too sure what went wrong in the "seem so simple" step. My dough was so hard and dry to knead (I use hand knead) and in the end it didn't rise at all. :( I read and reread the measurements, don't think I've added the ingredients wrongly.

What could have gone wrongly?
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Gina
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PostPosted: Fri Mar 21, 2008 9:55 am    Post subject: Reply with quote

asan wrote:
Gina, HK flour is not available here, what's the next best flour? Cake flour? Asian all purpose flour? Korean stores carry their own brands. I found DIY flours from Taiwan recently. Thanks


asan

I use HK Flour because it will make the pau look whiter. If not, you can always use All Purpose flour(plain flour). But expect a bit of texture changes. All purpose flour is medium gluten flour so the pau will be a bit more 'hard/firm'. HK Flour is low gluten flour, so the pau is airy, fluffier and lighter.

This pau recipe was after much soul searching and trying out on my own. I first tried Agnes Chang 3 Day Pau which I find it so tedious to make. I love char siew pau, so die die must find a better way.

Other KC members here were testing this too..when I started this pau crazy some years back. island
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Gina
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PostPosted: Fri Mar 21, 2008 9:58 am    Post subject: Reply with quote

zemoks wrote:
Hi Gina i have a question for you, what is ammonia powder for and rice vinegar for? your pau looks so yummy and i want to try your recipe this weekend.


zemoks

ammonia powder is used for this recipe to break down the yeasty smell. White vinegar was used in replace of Alkaline water. As stated in the book.

If you omit both, your pau will smell mouldy.
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Gina

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Gina
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PostPosted: Fri Mar 21, 2008 10:02 am    Post subject: Reply with quote

kwf wrote:
I tried making the starter dough last night, but failed terribly. Not too sure what went wrong in the "seem so simple" step. My dough was so hard and dry to knead (I use hand knead) and in the end it didn't rise at all. :( I read and reread the measurements, don't think I've added the ingredients wrongly.

What could have gone wrongly?


WF

don't be dismay. To tell you the truth, it took me almost a year of trying and testing and about 15 tries before I figure this out! see stars during my learning stages, no one wants to tell me why or what I did wrong. so I made more errors than ever.

about your dough problems, got pic to show me? if the dough is hard, could mean that yeast at fault.

There were occasions I made this and it will not rise. Then papercook suggested that the yeast could be at fault. So i bought a new pack. after that okay.
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kwf
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PostPosted: Fri Mar 21, 2008 10:38 am    Post subject: Reply with quote

Gina, could it be I've used yeast straight from the fridge?

This is what I've done.

1) Measure flour into mixing bowl
2) Measure yeast (straight from fridge) into flour
3) Stir flour and yeast to mix
4) Add water and mix to TRY to form dough

I already had difficulty forming the dough at this stage. It is really very very dry and had cracks around the face (that is how dry it was). So I couldn't really knead much. As I knead, the little yeast, which have now turn white, started dropping off the dough onto my table, lots of them. And the dough smells very yeasty/stinky.

This is how my dough looks like.



The bottle of yeast was quite newly bought. I put it into the fridge after opening.

Now my cooked char siew is sitting in the fridge. Hopefully can tahan one more day. I need to go buy yeast again coz 30g is more than half a bottle!
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Gina
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PostPosted: Fri Mar 21, 2008 12:16 pm    Post subject: Reply with quote

WF

I put my yeast in the Freezer too. Coz I don't bake like you. But when I need to use it, I take out what I need and leave it out to room temperature. Because it was at freezing point. If the weather is very hot, only 5 mins or so, then I mix it with the others. If the weather is cold(raining), then I leave the yeast out a little longer.

easy way to test if its cold or not is to touch it. if it feels cold, then wait a little while.
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wombat
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PostPosted: Fri Mar 21, 2008 1:53 pm    Post subject: Reply with quote

my aunt tested this recipe too...

the first dough was not like dough more like sticky sticky dough

the second dough is not dough.. is like crumbs...

then later she mix together..it bcomes a dough..

when u steam it... its not like pau more like xiao long bao's skin very thin...
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kwf
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PostPosted: Fri Mar 21, 2008 3:30 pm    Post subject: Reply with quote

seems like different people have different results for this recipe...weird.

I will probably try again tonight after I buy some new yeast. Hopefully it will work out.

Gina, the starter dough, after mix, is it like a normal bread dough? Or shd be wetter?
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wombat
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PostPosted: Fri Mar 21, 2008 3:37 pm    Post subject: Reply with quote

yeah... ahaha we have different hands.. lol
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Gina
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PostPosted: Fri Mar 21, 2008 4:31 pm    Post subject: Reply with quote

wombat wrote:
my aunt tested this recipe too...

the first dough was not like dough more like sticky sticky dough

the second dough is not dough.. is like crumbs...

then later she mix together..it bcomes a dough..

when u steam it... its not like pau more like xiao long bao's skin very thin...


that's very strange! same recipe she tried? or different one? Xiao long bao recipe requires a different dough method. A hot and cold dough. so that the skin is slightly elastic, or chewy and very soft after its steamed.
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zemoks
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PostPosted: Sat Mar 22, 2008 6:59 am    Post subject: Reply with quote

Gina, how to make the pau look nice and white like the pictures, do u think depends about what kind of flour you use it? so far i've never seen Hk flour in my local store/asian store.
everytime i make the pau the result always look wrinkle and not really white like yours but the taste so good.
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Gina
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PostPosted: Sat Mar 22, 2008 9:45 am    Post subject: Reply with quote

zemoks wrote:
Gina, how to make the pau look nice and white like the pictures, do u think depends about what kind of flour you use it? so far i've never seen Hk flour in my local store/asian store.
everytime i make the pau the result always look wrinkle and not really white like yours but the taste so good.


yes, zemoks..the flour makes alot of difference in the final colour of the pau. If you want it really snow white in colour, then you have to use Hong Kong Flour or Cake flour. In USA, you may be able to get Softassilk flour. HK Flour is low gluten flour.

I have tried making pau using plain flour, the pau skin is off white, creamy in colour. the texture is more firm and gets hard very fast when its cooled. Whereas for HK Flour, even when its cooled, it stays soft and fluffy like Chiffon cake texture.
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wombat
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PostPosted: Sat Mar 22, 2008 11:23 am    Post subject: Reply with quote

Gina wrote:
wombat wrote:
my aunt tested this recipe too...

the first dough was not like dough more like sticky sticky dough

the second dough is not dough.. is like crumbs...

then later she mix together..it bcomes a dough..

when u steam it... its not like pau more like xiao long bao's skin very thin...


that's very strange! same recipe she tried? or different one? Xiao long bao recipe requires a different dough method. A hot and cold dough. so that the skin is slightly elastic, or chewy and very soft after its steamed.




i thought so too..... so werid.. yes same recipe.. except she didnt use ammonia powder and shortening... she use butter coz dont have shortening... haha
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zemoks
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PostPosted: Sun Mar 23, 2008 12:30 am    Post subject: Reply with quote

Gina, thanks Smile
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zemoks
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PostPosted: Mon Apr 07, 2008 4:07 am    Post subject: Reply with quote

Gina, one more question please........ How to make the pau smile nicely like in picture.
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Gina
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PostPosted: Mon Apr 07, 2008 7:39 am    Post subject: Reply with quote

zemoks wrote:
Gina, one more question please........ How to make the pau smile nicely like in picture.


they say its something like Huat kueh..if the steps you do is done correctly, then it will 'smile'. For me, it took me a long time to make it 'smile' too. Very Happy
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PostPosted: Wed May 28, 2008 2:34 am    Post subject: Reply with quote

Hi there,
I am new to this forum. I am currently trying this pau recipe and it seems like my starter dough is the same as kwf's. it's like it didn't proof at all after mixing...what's wrong? :(
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PostPosted: Wed May 28, 2008 3:00 am    Post subject: Reply with quote

Hi again, I was wondering if i should dilute sugar in warm water then add the yeast before adding it to the flour? maybe it will help in proving?
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papercook
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PostPosted: Wed May 28, 2008 10:06 am    Post subject: Reply with quote

Actually no need unless specified in the recipe.

but i think its better to sift the yeast and the flour together. and mix in the sugar properly. this makes sure everything is mixed well. use normal room temperature water. since you are letting it proof for 3 hours no need to start it going so early.

Remember to cover.
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PostPosted: Thu May 29, 2008 5:23 pm    Post subject: Reply with quote

thanks for the advise... will definitely try it again!
one question...what if it says on my packet of yeast that I need warm water to "activate" the yeast? so for this recipe should I add warm water instead of normal tap water. forgot to add that i'm actually writing from sweden..
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papercook
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PostPosted: Thu May 29, 2008 6:40 pm    Post subject: Reply with quote

use lukewarm water. about body temperature. 30 to 35 Celsius.
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