Friday, September 16, 2011

Char Siew Pau Making in Three Ways: #2-Sponge Dough Method

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Adapted and lightly modified from My LittleSpace
Ingredients: yield about 700g dough
~ Char siew filling
½ pieces onion (diced)
Some oil
250g diced char siew (homemade)
5 tbsp char siew sauce (homemade)
2 tbsp white sesame seeds
* Do refer Chinese roasted pork (char siew) on how to make your own char siew.

~ Pau Dough
(A) Starter dough
100ml lukewarm water
2½ tsp yeast
1 tbsp sugar
130g plain flour

(B) Main dough
300g plain flour
3 tbsp sugar

120ml water
2 tsp baking powder
½ tsp vinegar
* mix just about to use

1 tbsp vegetable oil
~Char Siew Filling
Fry onion with oil till fragrant. Add in the diced char siew and sauce. Cook till well combine. Off the heat and add in white sesame seeds. Mix well. Keep the filling in fridge for an hour before use.
~ Pau
(A)Starter Dough
Put all into kneading bowl. Mix all till form dough. Cover and keep aside for 10 minutes.

(B)Main dough
1. Put all ingredients from (B) except oil into the starter dough bowl. Knead till all form into dough. Add the oil and continue knead till form smooth dough. Cover and rest for 1 hour.

2. Transfer the dough to working surface. Slightly knead to remove excess air bubbles. Divide the dough into 40g each. Shape into balls and rest for 10 minutes.
3. Flatten balls into round shape. Wrap in filling and place on lined paper. Rest the pau in steamer for 15 minutes.
4. Bring the water to boil. Steam at high heat for 15 minutes. Once the steaming time is over, off the heat, leave the pau inside the steamer for 1 minute before open the lid.


  1. do you find the texture of the paus in plain flour( sponge dough) better than hkg flour ( straight method)?

  2. I find it better while serve warm. However my hubby prefer HK flour(straight method).Plain four (sponge dough) will turn little dense while cold.

  3. Hi Vivian, thanks for the shout out. I can't believe it you made steamed pau 3 days straight. Luckly your family didn't make noise. haha.... Yes, the plain flour pau will taste a little springy after cooled but if you let it proof for a couple of few more minutes before steaming, it will stay soft and fluffy even after cooled. Same to the HK or pau flour if they haven't get enough of the prooving time. The bun will turn dense as well. Hope you're don't mind me sharing the tips. hehe....
    Thanks & hope you're having a great week ahead.

  4. Kristy,
    Thanks for the valuable tips. And thanks for your great recipe of using plain flour for steamed buns.I really like it.
    As I told by the bakery owner,HK flour,pau flour and 水仙粉‏ are different in terms of finest texture. The most finest is HK flour(imported product,that's why a lot expensive),follow by 水仙粉‏and lastly pau flour(both are local produced). Update me if I'm wrong. Thanks!

  5. thanks vivian and kristy for all these valuable information.


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