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    Monday, December 28, 2009

    Making Pau part 2 - recipe

    I have a few people emailed and asked me about my last post (months ago), making pau. Apparently, there are people who are just like me, interested to make pau at home. Well, I do not have time to do the tutorial but I guess, giving out the recipe and instruction will be able to help to answer most of the questions.

    Here you go

    For the pau skin, you will need:

    1. Flour (1kg can make about 15-20 pieces depending on the size you of your pau)
    2. 10g Yeast
    3. Cutted square greaseproof papers

    For the filling - Char Siew, you will need:

    1. 4 tsb sugar
    2. 285 g pork
    3. 5 cloves garlic, minced
    4. 2 tbsp coriander leaves
    5. 1 tbsp sesame seeds, toasted
    6. 2 tbsp oil
    7. 1 tbsp flour
    8. 3 tsp soy sauce
    9. 1 tsp salt
    10. 2 tsp sesame oil
    11. 1/8 tsp pepper
    12. 2 tbsp oyster sauce


    1. Mix the ingredients for the dough and knead until smooth and elastic. Leave in bowl covered with a damp cloth for 15 minutes.

    2. Heat oil and fry the garlic, add in the flour and stir until flour is cooked.

    3. Add the char siew and the rest of the seasonings.

    4. Lastly add in the coriander leaves and sesame seeds and put in refrigerator to cool.

    5. Divide dough into 24 pieces and roll each piece into a ball.

    6. Press to flatten and place 1 tsp of filling in the centre. Seal by pleating the edges.(If sealing is not properly done, the pau will open when it is steamed).

    7. Put pau on a sqare piece of greaseproof paper and leave for 10 minutes in a warm place.

    8. Steam over rapidly boiling water .(Do not lift lid whilst steaming)

    9. After steaming, you may now serve your pau...

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