Basic yeast dough for making pau:
Ingredients A:
500g plain flour, sifted
1/2 tsp salt
1/2 tbsp instant yeast
100g castor sugar
240ml water
3 tbsp shortening
Ingredient B:
1 tbsp baking powder
Method:
1) Mix all the ingredients A together and knead into a smooth and elastic dough.
2) Cover with a piece of wet cloth and leave until the size of the dough has doubled.
3) Sieve B on top of the dough and knead well to distribute the baking powder until the dough is smooth again.
4) Cover and allow dough to rest for 15 minutes before shaping.
I have problems describing the process of rolling the skin of the pao with the rolling pin...anyway, just follow your common sense (if you have one... :p)...then fold the sides of the skin, make something like a well and put in the char siew/ chicken etc (normally I marinade the night before and then fry with shallots etc the next day).
Anyway, steam for 15 minutes and it is ready to be eaten.
Not a easy thing to make and also to describe..haha
