Wednesday, April 16, 2008
I was chatting with suesue of Cooking Momster-My Kitchen on Friday night on MSN and we were talking of our respect failures in making the perfect bread dough. That was when she recommended that I tried the pau recipe that given inside the box of Blue Key brand of Pau Flour. I wasn't sure if I was confident enough to make paus but then I thought to myself, don't try don't know wor :).
So, on Saturday night (don't know why but I seem to have inspirations to bake after dark. Maybe I was some kind of nocturnal animal in my past life or something) I went to the kitchen armed with the pau recipe to check if I have all the necessary ingredients. Goody, I have but also because it is a very simple recipe, which I reproduced below.
Basic Pau Dough
Blue Key Pau Dough 500g (1/2 a box)
Instant Yeast 6g (1tsp)
Sugar 100g (1/2 cup)
Shortening/Corn Oil 50g (1/4 cup)
Water 250g (1 1/2 cups)
I was too lazy to do this by hand so what I did was to dump everything into the bread machine. The pau dough turned out ok, soft and all. I used the red bean paste that I bought from the bake ware shop last week and I also cooked some meat for the filling for the following day.
Ingredients for the meat filling
600g of minced meat
4 chopped water chestnuts
2 stalks of chinese parsley (chopped)
1 tsp of chicken stock granules
salt and pepper to taste
2 tbsp of corn starch
1tsp of sesame oil
All the ingredients for the meat filling were mixed together and left overnight in the fridge ready for the paus the following day.
My only complain is my own pau folding technique. These paus are definitely not ready for public consumption yet as they are don't have that commercial look. Suesue advised me to do it often as this technique takes a lot of practice. Okie.. suesue.. will do as you advise and hopefully the next batch of paus will be a improvement to look at :)