Pau Skin
Pau flour 500g-Sifted
Instant yeast 1tsp
Brown sugar 100g
Corn oil 50g
Warm water 250g
-Mix instant yeast in warm water and brown sugar.
-Pour the pau flour in a mixing bowl. Make a well at center and pour in yeast mixture followed by corn oil. Mix everything together. You may add in a little amount of flour if you found that your dough is sticky
-Work into dough. Knead until smooth & elastic.
-Leave dough to proof until double in size.Preferably leave it at some 'warm' place.
-Deflate dough and divide into 80g small dough or any size of your preference. Flatten the dough and put filling in the center.
-Place each dough on a piece of baking paper. Set aside for about 10mins.
-Steam pau in high heat (boiling water) for 10mins.
Fillings
Jicama 200gm - Shredded
Carrot 100gm or at your own preference - Shredded
Chinese Mushroom 3pcs - Cube
Water 500ml
Cooking oil 1tbsp
-Bring water to boil and add in shredded jicama. Leave it to boil until soften. Once soften drain the boiled jicama. Leave aside.
-Heat wok and add in cooking oil.
-When the wok is heat up with cooking oil add in shredded carrot and mushroom. Stir fry until aroma then add in jicama.
-Keep stir fry until aromatic.
-Leave to cool before put the fillings into the pau skin.
**Plate use is my new Corelle Livingware City Garden set** :)
**Further improvement needed for the skin. I am using non whitening flour thus my pau skin looks yellowish is due to the use of brown sugar.**
