Tuesday, May 17, 2016

Chicken Steam Buns

Sources: Here
I can't thank Florence enough for this recipe!
Thank U!!!..................................................


Pre-ferment
100g plain flour
1/4 teaspoon dry yeast
55g water
pinch of salt

Mix all the above ingredients to form a dough and rest it for 5or -8 hours at room temperature.

However if you are not going to do the steamed paus as yet, you can chill the pre-ferment in the fridge for up to 3 days.

Let the pre-ferment returns to room temperature before using.

When you are ready to do the steamed paus, you will need the following:

8 pieces of baking sheets 8 cm in diameter

Main Dough
20g corn starch
180g plain flour
25-30g sugar
1/4 + 1/8 teaspoon dry yeast
100-110ml milk
2 teaspoon light oil (corn, canola, grape seed or sunflower)
70g pre-ferment (tear into pieces so it's easier to knead into main dough)

Mix everything for main dough together but do not add in all the milk in one go.
Add in about 100ml first then the rest as needed.
You should get a soft dough that's not too sticky.
Divide dough into 50g pieces, you should get about 8 pieces.
Rest dough covered with a wet towel for 5 minutes before shaping and filling it.
Once filled and shaped put the pau on a piece of  baking sheet you prepared earlier and arrange them in the steaming tray covered with a wet towel while you shape and fill your next pau.
All done, rest the paus for 40 minutes before  steaming them.
If you start steaming with water that's already boiling, steam on high heat for 20 minutes for paus with raw meat filling.
If you start steaming with cold water, steam on high heat for 25 minutes for paus with raw meat filling.
Minus steaming time by 5 minutes for all cooked fillings!

Haha I know you gonna ask if I have any filling recipes!  YES, I DO!!!

Chicken Filling (8 paus)
2  mushrooms (soaked, cut into quarters)
200g skinless chicken thigh fillet (chopped into small pieces)
1/2 tsp salt
1 tsp sugar
2.5 tsp light soya sauce
1 tsp ginger juice (or grated ginger)
1.5 tsp sesame oil
dash of pepper
chopped coriander (amount as desired)
3 tsp corn starch


Pork Filling (8 paus)
2 boiled eggs (cut into quarters)
200g pork shoulder ( chopped into small piece)
1/2 tsp salt
1/2 tsp sugar
1 tsp chinese wine
2.5 tsp light soya sauce
1 tsp ginger juice (or grated ginger)
1 tsp oyster sauce
1.5 tsp sesame oil
dash of pepper
1 tsp water
3 tsp corn starch

Black Sesame Filling
50g black sesame powder
30g brown sugar
Oil (add by teaspoon full till just enough to bind black sesame powder and sugar together)

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