Steamed Big Bak Pau (Pork Bun)

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Bak Pau in English Language is simply Pork Bun but “Bak” in the Chinese literally means “Meat” but meat can be anything as per say. In the Chinese culture “Bak” most of the people consume mainly pork not like the Western culture it means “Beef”. In the Chinese cuisine, we have two types of bun. They are savory and sweet. In my family, we love them all. Our favorite savory types of pau are BBQ pork and Minced pork; the sweet ones are Lianrongbao (lotus paste) and Red bean paste.

Well, today, I am going to introduce one of our favorite pau…pork buns. It might be time consuming but the end result is good.

 

 

Pau dough #1

Ingredients:

375g Pau flour

1½ double action baking powder

3¾ teaspoon instant yeast

90g castor sugar

45g shortening

180ml water

 

Pau dough #2

Ingredients:

600g Pau flour

3 teaspoons double action baking powder

300g castor sugar

 

Pork Filling:

900g ground pork

150g water chestnuts, chopped

1½ tablespoons chopped green onions

1½ tablespoons cornstarch

1½ teaspoons salt

¾ teaspoon ground white pepper

1½ teaspoons raw sugar/granulated sugar

1½ teaspoons sesame oil

Extras:

15 hard-boiled quail eggs, peeled/4 hard-boiled egg, quartered

15 pieces shiitake, soaked with warm water, and stem trimmed and cooked and drain well

15 pieces cooked sliced boneless chicken thigh

 

Method:

In a large mixing bowl mix ingredients #1 and cover with a damp dish cloth; set aside to stand for 3 hours then mix ingredients #2 and knead on a floured surface into smooth dough.

Meanwhile, mix the filling ingredients in a mixing bowl and covered, chill in the refrigerator until used.

Divide the dough into 100g ball, with your fingers and flatten into a wide cone and fill in about 1/3 cup of pork filling, one each shiitake, egg /quartered egg and chicken slice. Wrap it all upward and close the pau with a gathering style. Place the parchment paper/Steaming paper on the bottom of the pau. Continuing with the rest of the dough and filling until all are done.

Place the finished pau on a steamer rack and set aside at a warm place for the pau to rise until double its size about 15-20 minutes

Meanwhile, preheat the steamer with water over medium heat and bring to boil.

Transfer the steamer racks and bring the heat to medium-high and steam for 20 minutes until the top is shiny.

 

This entry was posted in Chinese Recipes, Desserts and Pastries, Pork and Beef, Southeast Asian (SEA). Bookmark the permalink.

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