My breakfast typically consist of a glass of milk or milo with one pau (steamed bun) or bagel or a slice of bread.
I like pau sold at the Chinese supermarket here, this week I decided I should make some healthier version at home. And here it is!
4 dried mushroom（soaked）
Minced turkey 1/3 cup
Fried shallot 2 tbsps
Chopped Ginger and garlic 2 tsps
Salt 1/3 tsps
Sugar 2 tsps
Soya sauce 2 tbsps
Pepper powder 1/4 tsps
Five spice powder 1/5 tsps
All purpose flour 1 cup
Whole wheat flour 1 cup
Wheat germ 1 tbsp
Sugar 3 tbsps
Salt 1/4 tsp
Active dried yeast 1/2 tsp
Olives oil 2 tsps
Water 1/2 cup
Skimmed milk 1/3 cup
1/3 tsp of double acting baking powder
First skinned jicama, and carrot, shred both, soaked mushroom, and cut mushrooms into small cubes, defrost minced turkey。
In a wok, first fry minced turkey and mushroom with a little oil, add shredded jicama and carrot, stir fry for about 3 minutes, season with pepper powder, five spice powder, salt, sugar and soya sauce, at the end, add a few drops of sesame oil. Keep aside and let cold.
Now work on the dough, knead together all ingredients but Baking Powder to form a dough, the dough should be firm and elastic and smooth on the surface, let it raise to double its size.
Run the bread machine again and evenly sprinkle Baking powder over dough, knead the dough for another 10 minutes, it has to be kneaded evenly for Baking Powder to work.
When the dough ready, take it out, divide it evenly into 10 parts. Cover with a clean cloth. Roll the small dough to 4-5 inches diameter, thinner at the edge and thicker in the middle.
Then place the rolled dough in the middle of left hand, and form a bowl-like shape, fill the dough with fillings using a small spoon.
Wrap it up, it take some time to master the skill to wrap Pau evenly and shape it well.
Place the pau in a bamboo steamer, let it sit for another 20 minutes, boil water in a cook ware large enough to place the bamboo steamer, when the water boiling, put the steamer on top and steam at high heat for 15 minutes, DO NOT open the lid after it is done, wait for 15 minutes before you check on your buns. This is the secret to fluffy bun.
See the filling..
中文版，For Chinese, Click -->Mang Kuang Pau