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Pandan Char Siu Bao
Ingredient A
- 1 1/2 tsp instant yeast
- 1 tsp sugar
- 1 tablespoon warm water
- 400 g Hong Kong flour
- 60 g castor sugar
- 220 plain water (+ & -) (this may depend on the absorption from the flour)
- 2-3 drop pandan paste
- Instant yeast (from ingredient A)
Direction
- Preparing the yeast - mixed all the ingredient A until dissolve
- set aside for 10-15 minutes proofing.
- Mixed all the above ingredients B, hand knead till become a dough.
- Set aside to proof for estimate 30 minutes (or double it's size).
- Release air and knead till smooth.
- First divide the dough into 5 cylinder roll.
- 3 plain dough into cylinder roll shape
- 2 pandan dough into cylinder roll shape
- Bind them close together and roll as one long cylinder shape.
- Divide the dough into approximately 10-11 and shape into a ball shape. @60 gram each.
- Roll balls into a round ring and add the fillings. Center thick and sides must be slim.
- Pleat in a circulation motion from first pleat meeting the end of the pleat and seal firmly.
- Set aside to proof till double the size estimate 10-15 minutes.
- Steamed the pau on high heat around 10 -15 minutes .
- Char Siu Pau's Filling
- Ingredient for marinating
- 400 g Minced pork belly
- 2- 3 teaspoon sesame oil
- 5 minced shallot
- 2 pip minced garlic
- 2 cm pound ginger
- 150 water
- 1 tablespoon tapioca starch + 3 tablespoon water ( dissolved become solution.)
- 3 tablespoon cooking oil
- 1 tablespoon light soy sauce
- 4 tablespoon dark soya sauce (Adjust as per preference)
- 2 tablespoon of premium oyster sauce
- 1 tablespoon chinese wine (Shaoxing wine)(Optional )
- 1 tsp sesame oil
- 2 tablespoon of sugar
- 1/2 tsp salt
- 4-5 dash of white pepper
Direction
- Heat up 3 tablespoon cooking oil in a wok.
- Add in minced pork stir fry ,Add in seasoning stir fry till fragrant
- Add cornstarch solution combine well and let it to simmer until lightly drier.
- Dish up an set aside to cool.