180 ml warm water
1 tsp instant yeast
1 tbsp sugar
1 tbsp vegetable oil
300 g All purpose plain flour
20 g corn flour
1/4 tsp salt
1/8 tsp baking soda.
1) In a bowl, whisk water, yeast and sugar together till yeast dissolves. Let the mixture sit until foamy with bubbles. Add in 1 tbsp of oil, set aside.
2) In a mixing bowl, add in sifted flour, salt, baking soda, mixed well with a whisk. Stir in the yeast mixture with a spatula. After the dry and wet ingredients are incorporated, knead the dough with your hand until it becomes smooth and soft. Add a bit of flour if the dough looks sticky, or if it is too dry add a bit of water.
3) Continue kneading until the dough is smooth and soft. It should be soft but not sticky.
4) Brush with 1 tsp of oil, cove with plastic wrap, proof as room temperature until it doubles in size (about 1 hour). Once it has risen, punch it down and knead for a few minutes to get rid of all air bubbles. Divide into 12 equal dough balls or more if you want smaller pau. Cover with a clean kitchen towel.
Assembling and cooking the pau.
1) on a lightly floured board, flatten each round dough balls with a roller and fill with vegetable filling. Gather the edges of the dough around the fillings by pleating the edges. Pinch and twist the pleats to enclose the filling.
Place paus on small rounds of grease proof paper and arrange well in steamer rack in a wok, a multi level metal steamer or a bamboo steamer. Steamed over rapidly boiling water for 12 minutes. Off heat and Let the pau rest inside the steamer for 5 minutes. DO NOT REMOVE THE COVER. (If you remove the cover too early, the paus will collapse and lose their fluffiness.
400 g shredded turnips (mangkuang)
30 g shredded carrots
30 g shredded cabbage
3 soaked dried mushrooms – cut into thin strips
10 g dried shrimps
2 garlics – minced
Salt and sugar to taste
1/2 tbsp chicken powder
1 tsp oyster sauce
Pinch of pepper
1 tsp corn flour ( mixed with 1 tbsp of water)
Heat 1 tbsp of oil in a wok and saute garlic and dried shrimps till fragrance. Add in the rest of the ingredients and stir fry till vegetables starts to soften, add in 30 ml if hot water and bring to a boil. Add in the seasoning, adjust to your preference. Thicken with corn starch water, stir to well mix. Dish out to cool down before use.