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Delicious Big Pau or Big Chinese Bun

Delicious Big Pau or Big Chinese Bun

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

Serves 12

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

Filling:

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
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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
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Notes & Tips

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