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Wednesday, October 5, 2011

Big Pau 大包



The kind of steamed buns we have back in Malaysia are very different in taste compared to those we found in the Asian supermarket here.


Our "Pau" (Steamed buns) back home looks similar in shape, but the wrapping tasted much sweeter, almost like a sweet bread.


Since the Malaysian version is not available here, I decided to make it at home to satisfy my homesick taste buds!


马来西亚的包子跟美国这里买得到的包子虽然看起来很相似,可味道却是大大地不同。马来西亚的包子皮和馅儿都是带甜的。


在马来西亚,肉包子有大包和小包的分别,大包的馅料比较足,有香菇,猪肉,鸡肉和鸡蛋。而且馅是炒熟了再包入的,小包则是生肉包,是直接的用腌好的猪肉包的包子。


今天我做的这款是大包。在马来西亚,其实要比我做的这个再稍微大一个10%左右,可惜我真的手掌不够大,只能包一个中包了。


For dough:

300 g All Purpose Flour
165 g Warm Water
1/8 tsp Salt
1/2 tbsp Instant yeast
60 g Sugar
1 tbsp Vegetable oil
1 tsp Baking powder

For Filling:

150 g Pork belly (Thinly slice)
150 g Boneless chicken  (Cubed)
150 g Jicama(Slice)
10 Dried Mushroom (Soaked)
2 tbsp Cooking oil
1 tsp Shredded Ginger
3 Hard boiled eggs (Shelled and halved)

Seasoning:

1 tbsp Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Cooking Wine
1/4 tsp Sesame oil
1/4 tsp Black pepper powder
1/2 tsp Sugar
1 tsp Cornstarch

包子皮材料:

300 克 中筋面粉 (All Purpose Flour)
165 克 温水
1/8 tsp 盐
1/2 tbsp 酵母 (如果用快速酵母可以少一点)
60 克 白糖
1 大勺 食油
1 小勺 泡打粉 Baking powder

馅料:
150 克 五花肉 (切片)
150 克 鸡肉 (切块)
150 克 沙葛 (Jicama)(切片)
10 朵香菇 (泡发)
2 大勺 油
1 小勺 姜蓉
3只鸡蛋 (煮熟剥壳1分为4)

调味:
1 大勺 酱油
1 大勺 蚝油
1 大勺 料酒/米酒
1/4 小勺 麻油 (香油)
1/4 小勺 胡椒粉
1/2 小勺 糖
1 小勺 玉米粉/粟米粉




1. Clean and cut ingredients accordingly. 


2. Marinate pork, chicken and mushroom with all seasoning listed above for at least half an hour.


3. Heat up 2 tbsp of oil in a cooking wok, stir fry minced ginger until fragrant, add marinated chicken and pork, stir well or until it changes color.


4. Add jicama pieces and cook, cover with lid and cook at medium for at least 5 minutes. Take it out and let cool to room temperature, chill it in the fridge for 3 hours before using. Boil the eggs at the same time.


1. 先把猪肉,鸡肉和香菇加入颜料腌半个小时。

2. 锅里下油,炒香姜蓉后加入腌好的肉和香菇炒至肉变色,大约3分钟。加入沙葛片,翻匀后加盖中小火焖五分钟。

3. 熄火,把馅料盛起,加盖冷藏3个小时。鸡蛋煮熟后去壳一分为四备用。



5. Proceed to work on the dough, knead together all ingredients listed under dough (but Baking Powder) to form a soft dough.


6. Cover with a damp towel and leave the dough in a warm place, let it rise to double its size.


7. Take the dough out and punch down to release air, sprinkle the baking powder evenly on the surface of dough, knead the dough thoroughly, around 5-8 minutes.


8. Divide dough into 10 equal parts. Use a rolling pin to roll out a portion of the dough in such a way that the edges are thinner than the center part.


9. Place 2 tbsp of filling and a quarter of hard boiled egg in the center. Wrap and pleat to form a bun with flowery shape on top.


10. It is important to proof the buns for 15-20 minutes before steaming.


11. Boil water in a steamer/wok and steam the paus over high heat/rapid boiling water for 15-18 minutes. DO NOT open the lid immediately after steaming. Wait for at least 5-10 minutes before you check on the pau.


4. 把所有材料除了Baking Powder以外揉成一个面团。盖上个干净的湿布,摆到温暖的地方发酵至双倍大。

5. 等面团发成两倍大之后,揉出空气,再均匀地揉入泡打粉,揉个差不多5分钟。把面团分成十个等份。盖上干净的毛巾,等五分钟。

6. 等所有材料都准备好之后,就可以开始包包子了。包好的包子先静置15-20分钟二次发酵。大火蒸制15-18分钟,熄火后要等五分钟才打开蒸笼取出蒸好的大包。





4 comments:

  1. I love big pau.
    Why not try making Yip Chee Mei big pau size? That'll be crazy, LOL

    ReplyDelete
  2. Hahaha.. Believe it or not! I did thought about it but my hands are not big enough to hold that size of pau, let alone wrapping!

    ReplyDelete
  3. Oh , this look yum, so expensive to buy big pau from outside store .

    ReplyDelete
  4. Sonia。。what is the price for big pau now in Malaysia?

    ReplyDelete

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