As promised, i am sharing how to finish making the pau/bao. In my next post i will share pictures of the pleated paus/bao before steaming and after steaming.
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Weigh 35 gm of dough |
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Roll out 35 gm of dough into a 4 inch disk |
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Put in the center of disk 2 tsp of char siew filling Take filled disk onto your left hand(right if you are left-handed) Seal the filling with the edges of disk as neatly as possible. The more even the pleating the better the smile. Place pleated pau onto a piece of parchment paper. Place pau to steam. The water in the steamer pot has to VERY VERY BOILING Place steamer rack onto steamer and cover with tight-fitting lid. I am steaming 1 pau/bao at a time for demonstration purposes, in this small spaghetti pot, i was about to steam 3 pau/bao. Do not crowd as there might not be enough steam to create a smile. Set timer for 5 minutes. My apologies, 2 seconds went by before i could focus the camera After 5 minutes, steamed pau is smiling and readyCome back to see my next post, i promise a very interesting post full of pictures of before and after paus/baos |
3 comments:
Hi Lily,
Thanks for such a detailed demo of your
"smile pau ". Will certainly give your
" smile pau " a go !
Happy Cooking !
Judy Lim
Hello :) I'm new here, so you have the recipe for the filling? Also do you know how much dough would I use measuring in grams? Thank you so much for your recipe! It looks delicious! :)
anonymous
you can find the recipe for how to make char siew and the sauce here http://lilysbest.blogspot.com/2012/03/velvety-sauce-char-siew-paubao.html.
for one pau/bao, i used 35 gms.
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