Char Siew Por Lor Pau/Tangzhong Bun（菠萝包）

I'm making Char Siew Por Lor Pau!!! I found this recipe for the Por Lor Pau from Florence's blog- DO WHAT I LIKE. I added in my own recipe for the Char Siew filling within the Por Lor Pau. Por Lor Pau can be found either plain or with Char Siew filling. It is also a famous breakfast snack in Hong Kong. We can find it easily in the many Hong Kong cafes (Char Chan Teng) in Singapore. I let my neighbour try this Por Lor Pau and they said that it tasted like the ones in Hong Kong!!! I really got to thank Florence!

Here are the recipes:
Ingredients:(8 pieces @ 35g each)
Crust:
120g cake flour
10g milk powder
10g custard powder
60g icing sugar
3g baking powder
30g lightly beaten egg
60g melted butter

Method for crust:
1. Mix all the ingredient together to form a soft dough.
2. Chill in the refrigerator for use later.
3. Divide into 8 portions of about 35g each.
4. Shape them into a flat round disc.( use a piece of glad wrap and a rolling pin to do this)


Bread:(8 pieces @ 60g each)
185g bread flour
50g cake flour
4g yeast
15g milk powder
1/2 tsp salt
35g sugar
25g egg
75g water
75g tang zhong( you can check out 65c tang zhong making from my youtube channel- bigheadmagicmad)
20g butter

Method:
1. Mix all ingredients except butter to form a dough.
Add in butter and knead till dough is smooth and pliable.

2. First, prove dough for 45-60 minutes.

3. Punch down dough and divide into 8 pieces of about 60g each. Roll them into round balls .

4. Rest the dough for 10-15 minutes, flatten the dough and put in the filling and shaping each into a nice and smooth round ball.

5. Prove the shaped bread for 45-60mins.

6. Apply egg wash to the shaped bread and top it with a piece of the crust. Apply a little egg wash on the crust.

7.Bake at 190c - 200c for 15-20 minutes.

8. Serve hot.

Char Siew Pau/叉烧包

This is my 3rd attempt of making char siew pau in a week.
I'm so happy! Finally I got the texture that I want. I think adding baking powder play the trick, that made the pau soft and light texture.
The long slow fermentation of the yeast dough, that help the pau stay soft even when it turn cold.




Here is my new recipe.

Ingredients:

Yeast Dough Ingredient:
300 g Hong Kong flour
1 tsp instant yeast
150 ml water
1/2 tsp of salt

To make Yeast Dough
Mix flour, yeast, water and salt together. Just like the No Knead Method. Transfer it into a plastic bag and keep it in the fridge and leave it to rest for at least 15 hours.



Filling Ingredients:
4 chicken drum sticks, cut to small pieces
1 tbsp minced garlic
4 to 5 shallots sliced
1 tbsp of hosin sauce
1/2 tbsp soya sauce
2 3/4 tbsp sugar
1/2 tsp dark thick soya sauce
1 tbsp oyster sauce
1 tbsp tapioca flour diluted with 2 tbsp water
1/4 cup chopped fresh cilantro/ spring onion
1 tsp sesame oil

Method:

To make Filling:
Cut chicken into tiny dices, mix with hosin sauce, soya sauce, sugar, oyster sauce and dark sauce.

Heat wok with a little oil and add in the minced garlic, sliced shallot. Saute until fragrant and add the chicken meat, continue to cook until chicken is well done. Add the tapioca flour and water mixture. Cook until sauce comes back to the boil and thicken.

Add in chopped cilantro or spring onion and drizzle with sesame oil.

Leave to cool.




To make Pau Dough Ingredients:
150 g Hong Kong flour
1 tsp double action baking powder
3 tbsp sugar
1/2 tbsp shortening
1 tbsp water
1 tsp ammonium bicarbonate
2 tiny drops kan sui(akaline water/potassium carbonate & sodium bi-carbonate solution)


To make Pau Dough after 15 hours:

Sieve the baking powder with the flour.

Mix ammonium bicarbonate, kan sui(akaline water) and water and mix until ammonium bicarbonate is dissolved.

Tear up the yeasted dough into small pieces and place in a bowl, add in the sugar, shortening and the ammonium bicarbonate solution. Knead until well mixed, Add in flour and knead the dough until it is smooth.

Divide dough into portions. Line the divided dough up. Start from the first portion, cup the dough portion with your palm and round it. Repeat with the rest of the portions, lining them up in order.

While making the paus, fill steamer pot with water and bring to the boil.

Roll the first rolled portion dough out into a circle and fill with a tablespoon of cooled filling. Pleat the circle up and seal well. Roll the circle bigger, so that you can have more dough on top of pau. Put a piece of paper at the base of pau and leave in a steamer rack, covered with a damp cloth while you prepare another paus.

Make sure water is in a rolling boil before putting the steamer rack with the prepared paus to steam for 10 minutes, if you are making bigger paus, then steaming time will be longer.

Continue to wrap paus with the char siew filling and steam.

These paus cannot be consumed yet as they stink from the ammonium bicarbonate. A second steaming of 10 minutes is required to allow the ammonium to dissipate.

Enjoy the paus warm.


Please see Lilyng Blog, if you like the original smiling Char Siew Pau
http://lilyng2000.blogspot.com/2010/01/oyster-sauce-char-siew-pau.html