Mui Choy Steamed Pau

Mui Choy Steamed Bun (Pau)

Makes: 15 Pau +-

Mixer: KitchenAid & dough hook

Speed used: 2

Filling Ingredients

300 g dried mui choy, wash, cut and soaked

50 g cut young Ginger

150 g vegetarian minced meat

1 tbsp. corn oil

Seasoning

1 tbsp. vegetarian mushroom sauce

Sugar

Salt - taste before adding

150ml +- water

Dough

(A)

5 g instant dry yeast

2  tbsp. water

50 g sugar

(B)

500 g low protein flour

(C)

200 ml +- water

(D)

30 g corn oil

Method

Filling: After soaking the mui choy remove and drain. Then squeeze out the excess water. Put into a wok with slow flame and fry till dry. Remove. Now, put oil and fry Ginger till aroma. Now add in minced meat and mui choy fry till we'll combine. Add water and seasoning except salt and simmer for 10 minutes or till sauce reducing. Add salt if needed before dish out and keep aside to cool.

Dough

1.     Dissolve (A) with 1tsp low protein flour and rest for 5 minutes.

2.     Put (B) into mixer bowl and add in the dissolve yeast and water. Mix well. Now add oil and continue kneading to smooth dough.

3.     Cover the dough with a damp cloth and rest for 1 hour or double its size.

4.     Transfer the dough to a work surface and divide the dough to 60g each. Roll each dough into a ball and rest for 10 minutes before wrapping in the filling.

5.    After rest for 10 minutes, flatten the dough and put filling in the center of the dough and fold it from right to left. Line on a cupcake paper or cut grease proof paper on the steamer tray.

6.     Cover the pau bun with a damp cloth and proof for 30 minutes or double its size.

7.     Steam on high heat for 20-25 minutes.

Tips

- Steamer water should be high heat.

-    Filling:  Any choice of yours or stew meat that are left over from meal.

By West Metric Sdn Bhd