SWEET POTATO CHAR SIEW PAU
Ingredients:
200 g pau flour
150 g sweet potato puree (steam sweet potato and mash into puree.)
30 g full milk powder
60 g castor sugar
1 tsp instant yeast
50 -70 g water (estimation is required ) I use 50g
1 1/2 tsp shortening
Direction
1 )Mixed all the above ingredients, hand mixed till become a dough.
2) Add the shortening lastly mixed till smooth
3) Set aside to proof for est 15 -20 minutes
4) Divide the dough 35 gm each. add the fillings and shape it up
5) Set aside to proof till double the size estimate 40-1 hour.
6) Steamed the pau on high heat around 10-15 minutes.
Note and tips..
I notice it is steam sweet potato puree sometime may be wetter. That's the reason why the measurement for the water may deffer alittle bit you got to take note on this
If you want the pau skin to be more firmer then you may change from 200g pau flour to 250 g pau flour and reduce the sweet potato puree from 150g to 100 g instead. This may make the pau skin to be slightly firmer ..hmm like those sold outside. I may tried maybe just maybe for my next round .lol
But I find this recipe pau dough is soft and fluffy just very nice for me.. yummy delicious
Char Siew Filling
Ingredient
300 g mince pork
1-2 tbsp dark soy sauce (own preference how dark you want the fillings to be)
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
3 tbsp Shaoxing chinese wine
1 tbsp sesame oil
4-5 dashes of white pepper
1 tsp cornflour
Direction
Marinate all the above ingredient for 4-5 hours
Heat up a wok with 4-5 tbsp cooking oil.. add in marinated mince pork
Stir fried till fragrant add in some water continue to stir fry till fragrant and slightly thicken .
Taste sweet and salty as per own preference.
Dish up and set aside to cool.
