Gift of Sword

Chicken BBQ Pau ( chinese style)

i have the passion for pau. my favourite is none other that yik mun tanjung malim pau. i only eat chinese pau and never like malays. reason? because of the pau texture. the fabric of malay pau tend to be hard and dry. unlike chinese pau, which the bun is compassionate and fluffy. my favourite stuffing is the chicken bbq.yesterday, i stumbled into this lovely recipe from redneck cookhouse which i modified according to my likings. i have tried it and the buns are just complete.. here is the recipe

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for the bun..ingredients150 gm plain flour250 gm high grade/bread flour ( i use bun flour)50 gm sugar30 gm milk powder1 tbsp shortening 2 tsp yeast250 ml warm water (50c)1 tsp baking powdermethod- add shortening and warm water into a bowl.- add the rest of the ingredients except baking powder and ensnarl instead of 5 minutes.- add baking powder and go on with the knead.- let rise until at least magnify in size (about 1-2 hours)- divide the dough into 15-18 pieces.- flatten and wrap with about a tablespoon of filling of your choice and seal.- place onto greaseproof paper and bugger off to be idle for another 10 mins only.- steam over high inspirit for 10 mins.for the filling…(chicken bbq)ngredients1 chicken breast chop into small pieces.5 tbsp frozen peaschives or spring onions (optional)2 tsp oilseasonings3 tbsp water¼ tsp sesame oil1½ tsp oyster sauce2 tsp sugar3/4 tsp dark soy sauce½ tsp cornflour1½ tsp peanut butterdash of sprinklemethod- mix seasoning together- heat oil, go on increase seasoning and simmer till gravy thickens.- amplify the chicken and the rest of the ingredients. mix well- remove and leave to cool before using as filling.

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