Char Siew Pau Making in Three Ways: #3-Overnight Sponge Dough Method

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Inspired by 阿芳的3杯面粉 cookbook recipe

Ingredients: yields about 600g 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) Overnight sponge dough
100g of dough from here (Hong Kong flour/straight dough method)

(B) Main dough

300g Hong Kong flour

1 tsp yeast

3 tbsp sugar

150ml water

(C) 1 tbsp vegetable oil

Methods:
~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 Dough

(A) Sponge Dough
Mix all till form a dough. Weight 100g of dough. Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. It can be kept up to 7 days. Thaw it for 10-15 minutes at room temperature before use. You can prepare the sponge dough one night before. Tear into small pieces before use.

(B)Main Dough
1. Put all ingredients (B) together with pieces of sponge dough into kneading bowl. Knead till form dough. Add in the oil and continue knead to form smooth dough. Cover and leave aside to prove 45 minutes or double in size.

 

2. Transfer the dough to working surface. Slightly knead to remove excess 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.