Friday, 1 May 2009

Baozi & Siew Mai

I found this method for making paus, easy and taste nice and doesn't need too much time at all. Siew mai, a famous chinese dim sum and I will made it too if I made pau's. My kids will having fun with me doing these together. What important is, homemade might be healthier and tastier!

Source: Agnes Chang, Lily, Amy Beh

500g flour
1/2 tsp salt
1/2 tbsp yeast
100g sugar
240ml water
3 tbsp shortening/ oil/ butter/ margerine
1 tbsp double action baking powder

1. Mix all ingredients except baking powder, knead into smooth and elactic dough.
2. Cover wthe dough with wet cloth and leave to prove till double bulk.
3. Sift double action baking powder on top of dough and knead till smooth again.
4. Cover with damp cloth and let it proof for 15 minutes before shaping.
5. After shaping or wraping, proof for another 15 minutes and steamed in high heat for 15 minutes.

1. Knead the dough throughly , the more you knead the much better the paus taste.
2. I rolled up the dough likes swiss roll, and cut it into pieces to make mantou.

Siew Mai:
300g chopped pork
300g chopped prawn meat
10 chopped water chestnut
wantan wrappers
1tsp salt
1/4tsp pepper
1/2 tsp sesame oil
1tsp sugar
1 tsp chicken granules
1 tsp cooking wine
2 tbsp tapioca flour/ cornflour

1. Mix meats, prawn and seasoning together and stir it till very sticky. Add in water chestnut, mix well.
2. Keep in the fridge for 1-2 hours before using.
3. Trim wantan wrapper into round, wrap up some fillings, shape into siew mai.
4. Put some grren peas or chopped carrots or else for decorating. Steam over high heat for 10 minutes.

1. I used tender loin pork in stead of half lean and fat pork.

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