Friday, April 1, 2011

Pau with White Radish Filling/ Sponge Dough Method

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I'm using ovenight sponge dough for this recipe. I find that the result is better than normal mixing method. This time I reduce the sponge dough amount from 3 cups flour to 1/2 cup (60g) flour. (Do refer to my last post Smilling char siew pau for steps by steps mixing pictures) 

Ingredients: yield 12 pieces pau
(A) overnight sponge dough
60g plain flour

30-40ml water
1/2 tsp yeast
1 tsp sugar

(B) Pau dough
110ml water
1/4 tsp yeast
1/4 tsp salt
1 tbsp sugar
2 cups plain flour

(C) Filling
1 medium white radish
1 small cucumber (optional)
3 tbsp dried shrimp shells(虾皮‏)
Seasoning (a):1tsp salt, 1tbsp sugar, 1tbsp sesame oil
seasoning (b): salt and pepper (adjust accordingly)


1. Shred the radish and cucumber. Add in seasoning (a), rest for 45-60 minutes. Squeeze to remove all the liquid. Set aside.
2. Fry the dried shrimp shells with 1 tbsp cold oil till fragrant. Add into white radish mixture together with seasoning (b).

~Sponge Dough
Mix all till form a 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.

~Pau Dough
1. Put all ingredients from (B) except flour into a pan. Stir to mix. Follow by pieces of overnight sponge dough.
2. Add in the flour and knead into a smooth dough. Cover and rest for 10 minutes.

3. Transfer to working surface. Divide the dough into 12 portions and mould into balls. Flatten balls into round shape. Wrap in filling and place on lined paper(I used banana leaf). Rest the pau in steamer for 15 minutes. I used to place a cloth around the steamer. This is to prevent pau from getting wet at the base during the steaming process.
4. Bring the water to boil. Steam with medium low heat for 10 minutes. Once the steaming time is over, off the heat, leave the pau inside the steamer for 1 minute before open the lid.


  1. Vivian, the bao looks so soft and I like the white radish filling too! Thanks for sharing the sponge dough method, this make me want to try it too :)

  2. How is the pau better than normal - is it softer? I usually use the normal mixing method, but your pau looks really good!

  3. Ah Tze,
    Thank you. Do share once you make it.

    Yes it produces more soft and fluffy texture compare to normal mixing method.
    Can I know what type of flour you are using? Since I'm using plain flour I'm not sure is this produce equal soft texture as using hong kong flour (which cost more expensive than plain flour).

  4. The paus look really soft and white. I already bookmarked this to try it out since you only use regular flour to make it rather than pau flour. I can't get pau flour over here :)

  5. ICook4Fun,
    The other recipe I like for pau making is combination of plain flour and low protein flour(cake flour). Although only involve normal mixing method, the results are great too! You can find this recipe in my early posts.

  6. Vivian, I use Bluekey pau flour, so I'm not sure if it's close to HK flour or not?

  7. Janine,
    I'm not sure about Bluekey pau flour. But what I know selling price for pau flour and hong kong flour is different in bakery supply shop. Hong kong flour is more than pau flour.

  8. You shaped the paus really well, look very delicious too!

  9. Hi Vivian, I came over from Ah Tze's site. This is interesting using plain flour for making pau. I definitely like to try this. Thank you :)

  10. this sponge dough method is new to me for making paus. I've just looked at your previous' char siew pau' and yes, the agnes chang's method takes relatively long time to produce those and thanks for sharing this sponge dough recipe!

  11. Hi Vivian,

    For the overnight sponge dough, will it expand in size? From the picture I saw in your smiling char siew pau, your overnight sponge dough plastic looks puffed up with air, but mine didn't. It still stays the same after 1 night in the fridge. I used instant dry yeast. Is there a problem, or should I still continue to make the pau using this? Thank you.

  12. Advice not to used. It should expand.I used instant dry yeast to. Mix directly with the flour. Make sure your plastic bag is tightly knot. Hope this help. Do drop your name so I can address you.

  13. hai!,vivian when you rest your pau in steamer,what temperatur heat you use? thenx

  14. I just rest inside steamer without any warm water underneath. Our tropical weather is hot enough for the steamed buns to rest.Hope this will help. Have a nice weekend!

  15. Hi Vivian. Your bau looks so fluffy and white even though it is plain flour. Just wondering did you use mixer or hand to knead this dough. So after you knead the dough you just rest it for 10 mins only and no need to wait for double the size. Thanks for your help. Chloe


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