SUPREME BIG PAU (DAI PAU)

 (BREADMAKER RECIPE)

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INGREDIENTS:

Makes 12

 

(A) Dough:

 

250g water

500g pau flour

¼ tsp salt

3 tbsp shortening

1½ tsp yeast

100g sugar

 

(B) Filling:

 

200g minced or sliced pork

100g chicken breast, sliced

6 mushrooms, soaked and halved

3 hard boiled eggs, each divided into 4

2 stalks of spring onions, diced

1 tbsp oyster sauce

1 tbsp light soy sauce

½ tsp wine

½ tsp sesame oil

1 tsp sugar

1 tbsp cornstarch

Pepper

1 cm ginger, chopped finely

3-4 cloves garlic, chopped finely

1 tbsp oil

 

 

Pau filling

 

Pau before steaming

METHOD:

 

To prepare dough

(a) Using breadmaker:

  1. Measure all ingredients into the bread pan in correct order as suggested by the manufacturer of your breadmaker. Insert bread pan into breadmaker.

  2. Select setting to Dough. Press Start to begin.

  3. When unit signals and display reads 0:00, remove dough.

  4. Punch dough down to release air bubbles produced during the proofing. Divide dough into 12 equal portions, each weighs approx. 70g. Shape into rounds. Cover dough with a damp cloth and rest for 5 minutes.

(b) Using mixer:

  1. Add pau flour and salt into a mixing bowl. Combine castor sugar, yeast and water with flours. Blend to mix well. Beat using dough hook for 2-3 minutes until a smooth dough is formed.

  2. Add in shortening. Continue to knead until the dough is smooth and elastic (for about 10 minutes) (Note 4).

  3. Proof dough for 60-90 minutes until dough passes the finger-tip test (Note 5).

  4. Divide dough into 12 equal portions, each weighs approx. 70g. Shape into rounds. Cover dough with a damp cloth and rest for 5 minutes.

To prepare filling:

  1. While waiting dough to proof, prepare pau filling. Mix minced/ sliced pork, sliced chicken, spring onion, oyster sauce, soy sauce, wine, sesame oil, sugar, cornstarch and pepper. Marinade for half an hour.
  2. Heat oil in a pan. Fry chopped ginger and garlic till fragrant. Add marinated meats and stir fry until cooked. Dish up and set aside to let cool.

  3. Use a rolling pin to roll out a portion of dough such that edges are thinner than the central part. Place some filling, half mushroom and ¼ egg in the centre. Wrap and pleat to form a pau. Place pau on a piece of parchment paper. Repeat for remaining dough.

  4. Proof pau for 15-20 minutes.

  5. Boil water in a steamer.  Steam paus over rapid boiling water for 15 minutes. Serve while paus are still hot.

 

 

NOTES:

 

Cycle Settings and Time of my breadmaker (Takada brand):

Program Total Cycle Time Primary Knead Primary Rise Secondary Knead Secondary Rise Loaf Shaping Final Rise Bake
Dough 1:30 20 min - - 20 min 30 sec 50 min -

  1. All ingredients must be at room temperature.

  2. Order of ingredients addition recommended by my manual: (a) Water or other liquids, except otherwise directed; (b) Salt, fat, flour and other dry ingredients, except yeast; (c) Yeast. Make sure to keep yeast dry and away from the salt.

  3. When timer cycle is used for more than a couple of hours, reduce the liquid by one or two tbsp to reduce the possibility of over-rising. Salt may be increased by ⅛ to ¼ tsp to keep the dough from rising too quickly and falling.

  4. Unlike bread dough, dough for pau does not have to be kneaded to the thin membrane stage. Knead until gluten is formed in dough.

  5. Use the "finger-tip" test to check if the dough has fully risen. Press dough with your finger tip. If the impression stays, it is ready to go on to shaping. If the impression spring back, continue proofing.

  6. Please adjust water content of this recipe. Remember amount of water required depends on type of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the pau.
  7. Avoid water condensate at steamer's lid from dropping to the pau. Dry lid with a cloth every time you remove the cover of the steamer.

  8. Traditionally, there is yambean (sengkuang) in dai pau. However, I omitted it. Add 100g chopped yambean if you wish.

 

Reference:

 

'Delightful Snacks & Dim Sum' by Agnes Chang

Recipe comes with FFM Pau Flour

 

 

Made on 07-05-05

Written on 09-05-05

 

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