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http://www.lifestylefood.com.au/recipes/8986/delicious-big-pau-or-big-chinese-bun

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Delicious Big Pau or Big Chinese Bun

Home made big paus are healthy and can be eatened at any time of the day

Ingredients

  • Dough:

  • 250 gm warm water

  • 500 gm pau flour

  • ¼ teaspoon salt

  • 3 tablespoons olive oil

  • 1½ teaspoon yeast/7 gm yeast in packet

  • 100 gm sugar

  • Ingredients A

  • 300 gm sliced pork/or any other meat of your choice

  • 6 dried shitake mushrooms - soaked and sliced

  • 2 stalks spring onions - sliced

  • 1 tablespoons oyster sauce

  • ½ teaspoon chinese wine/sherry

  • 1 tablespoons light soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon sugar

  • 1 tablespoon corn flour/starch

  • 1 teaspoon white pepper

  • Ingredients B

  • 1 teaspoon fresh grated ginger

  • 3 garlic - finely chopped

  • 2 tablespoons olive oil

  • Ingredients C

  • 3 hard boiled eggs - quartered

  • Ingredients D

  • 2 tablespoons of white vinegar - to be added to boiling water before steaming paus

Method

  • To prepare dough in Breadmaker::

  • 1.

    Measure all ingedients into the bread maker according to manufacturer's instruction

  • 2.

    Insert bread pan into breadmaker

  • 3.

    Select "Dough" setting and press start to begin

  • 4.

    When unit signals and display reads "0:00', remove dough from bread maker

  • 5.

    Punch down dough

  • 6.

    Divide dough into 12 equal portions about 65 gm each

  • 7.

    Shape into rounds, cover dough with damp cloth and proof for 15 mins

  • To prepare filling::

  • 1.

    Mix Ingredients A, and set aside for about ½ hour

  • 2.

    Heat oil in pan and fry Ingredients B for about 2 mins

  • 3.

    Add mixed Ingredients A and fry until meat is cooked.

  • 4.

    Dish up and set aside to cool

  • To prepare the Pau:

  • 1.

    Use a rolling pin to roll out a portion of dough such that edges are thinner than the centre part

  • 2.

    Place some filling and ¼ egg in the centre

  • 3.

    Wet the edges

  • 4.

    Wrap and pleat to form a pau

  • 5.

    Place pau on a piece of greaseproof paper - repeat for remaining dough

  • 6.

    Proof pau for 20 mins

  • 7.

    Boil water in a steamer - add ingredients D

  • 8.

    Steam pau over rapid boiling water for 15 mins

Notes

Add vinegar to boiling water - paus will be white in colour
Cooked paus can be kept in the freezer for about a week
Vegans can use red bean paste instead of the normal filliing

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1 comment • 2 ratings
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Posted by lightsReport
Great recipe, thank you! Now I can try making these at home :)
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