I've always wanted to share this delicious Yambean Dried Shrimp Pau recipe. Sadly, my pau pleating skills were very lacking, so I had to wait till I improved before posting this. It still isn't very good, but at least NaNak recognizes them as paus!
I did try and watch a pau pleating tutorial on youtube, but it was still tough for me on the practical side of things. Still, I believe practice makes perfect, so I'll keep trying until I can get it perfectly!
A : （使用前混合均匀）
B : 包粉 250克
C : 红萝卜50克，切丝
虾米 50克，浸泡 ，切碎
D : 清水 120毫升
盐 1/2 茶匙
1。馅料 ： 锅里热少许油，炒香（C）料后加入调味料机（D）料炒匀盛起，待冷备用。
2。皮料 ： 将（B）料放入大碗加入（A）料拌匀，倒在桌面用手搓2分钟至光滑面团，用布盖着发酵30分钟，分成每份40克。
3。 造型 ： 将（2）的面团滚圆后压扁，中间部分稍微厚一些，包入35克的（1），边缘折起收口向上，排在纸杯上，重复至完，盖着待发30分钟。
Yambean Dried Shimp Pau
Recipe adapted from : Y3K page 45
Ingredient for skin :
A : (mixed just prior to using)
2 tsp instant yeast
B : 250g pau flour
60g icing sugar
For filling :
C : 50g carrot, shredded
50g dried shrimps, soaked and chopped
300g yambean, peeled and shredded
D : 120ml water
1 tsp pepper, 1/2 tsp salt
1 tsp MSG
Material needed :
12 paper cups, flattened
1. For filling: Heat wok, add in filling and fry till its consistency has thickened. Dish up, cool and divide into 8 portions.
2. For skin: Combine ingredients (B) in a big mixing bowl. Add in ingredient (A) and mix well. Invert onto a tabletop, knead with your palms for 2 minutes till dough becomes shiny and soft. Return dough to the big bowl and cover with a piece of cloth. Proof for 30 minutes. Divide into 8 portions.
3. To shape: Flatten a dough from no. (2) into a circle. Flatten the edges so that the center bulges slightly, place in a portion of the filling. Gather the edges, seal opening and lay it facing upwards on a flattened paper cup. Repeat process until all the dough is used up. Cover and proof for 30 minutes.
4. Bring water to a rapid boil in a wok, then place a steaming rack in the wok. Cover the inside of the wok lid with a cloth(to prevent the water droplets from dripping onto the paus). Arrange no.(3) on the steaming rack. Cover the wok and steam over medium heat for 10 minutes or till thoroughly cooked.
This Yambean Dried Shrimp Pau is one of my hubby's favorite, since it reminds him of the good times he had with his mum. He would often praise his mum's cooking as he eats the paus, making me think that maybe I would already be a pau expert if my late mother-in-law had been around to teach me. Hehe!
The delicious and juicy fillings complimented the soft pau skin. A marvelous pau indeed.