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Sunday, 30 October 2016


Chang Pau
baked bun with pork or chicken filling

It is a variation from the normal Steamed Pau
having the same filling

Its glossy top makes it so attractive

I have adapted the bun recipe from
Joe, bakeforhappykids

using semi-cooked dough method
makes 24 buns

For the Buns:
A. 120g bread flour
     120g hot boiling water

B. (ingredients to be at room temperature)
     100g milk
     100g whipping cream
     1 large egg, 50g without shell
     380g bread flour
     70g sugar
     1/4 tsp salt
     1 & 3/4 tsp yeast
     50g butter

extra milk for brushing bun before going into oven

180g char siew, cut into little cubes
1 big onions, cut into little cubes 
2 Tbsp chopped spring onion
2 Tbsp roasted sesame
1 Tbsp oil
1/2 cup water
1 Tbsp char siew suace
soya sauce & pepper to taste
thickening: 1 Tbsp corn flour + 2 Tbsp water

Cook Filling:
1) heat oil in a wok & fry onions until fragrant
2) add char siew & fry, add water & the seasoning
3) add spring onions & roasted sesame & lastly thickening
4) remove from heat & let cool in fridge

For A
Pour boiling water over flour & mix until it forms a sticky gluey dough.  When the dough has firmed up, cover & leave aside to cool for 15min at room temperature.

For B
  1. put all ingredients from B & the cooled A into the bread maker. Knead dough until smooth and elastic. Allow dough to prove for 1 hour until double in size.
  2. divide dough into 24 equal portions (about 40g each), roll each dough into a ball & let rest 10min
  3. press into a disc & put 1 Tbsp filling & wrap up as buns. Allow to proof for 60min until double in size
  4. brush bun with milk and bake in preheated oven 180'C for 14min or until buns are thoroughly cooked
  5. Transfer buns immediately to cool on rack

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