SAVOURY MEATY PAUS [SANG YOKE PAUS ]

I made these paus using the pau recipe from Coco Kong’s book on ‘PAUS’.

Did some modifications to the ingredients and method to simplify the pau making process. The original recipe uses 175 gm and 35 gm icing sugar which I feel is a bit too much for the dough skin for home-made paus. I realised that for savoury paus the pau skin is usually much sweeter to bring out the flavours but with the reduced sugar, it is still good and much healthier.
Verdict - with the reduced sugar in the pau skin, the sweetness is just nice for me.  The pau skin is good - soft, moist and fluffy.  

Suggest to add the water chestnuts or yambean for a crunchy filling.

Recipe Source - adapted from Coco Kong's book on 'PAUS' [modified]

Ingredients for filling

[makes 20 paus]

300 gm minced pork

100 gm chicken breast meat or pork – sliced

15 gm diced spring onions

100 gm water chestnuts or yambean - chopped [optional]

1 tsp each salt, castor sugar, MSG 

1 tbsp oyster sauce and light soy sauce

1 tsp dark soy sauce

30 gm ginger – smashed

30 gm spring onions – smashed

150 ml water

1. Soaked smashed ginger and spring onions in water. Strain out the water.
2. Knead filling ingredients with ginger water until it has a springy texture. Chilled in fridge for at least 30 minutes. 
3. Divide into 20 portions of about 30 gm each [refrigerate until required]. Set aside.

Ingredients for skin

450 gm pau flour

60 gm icing sugar

2 tsp double action baking powder

2 ½ tsp instant yeast

220 ml water

35 gm shortening

1. Combine all the skin ingredients [except shortening] until soft, add in shortening and continue to knead until soft, smooth and pliable.
2. Rest for 30 minutes. Divide into 20 equal portions [about 40-50 gm] and roll into balls.
3. Flatten each into circular disc, wrap filling with it and seal the edges well into a round pau or pleated pau. Place on paper cup cases.
4. Leave to proof for 30 minutes and steam over boiling water for 10-12 minutes.
5. Remove to cool on rack or serve immediately.
   
   

I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe

This post is linked to Cook Your Books Event #22 [April 2015] hosted by Joyce of Kitchen Flavours

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