The day I was start making the pau using the Bluekey's Brand pau Flour it take me an hour to find a perfect pau bun recipe...I been eating the pau since I was 5 yrs old age...I remember during my trip to KL, my parent always drop down to Tanjung Malim and they are famous with pau making...I still remember every bite of the pau the taste, the aroma, the smell of fermentation of yeast of the pau is like tapai...that's make me feel amazed and appetite. I also sell the pau here in ireland just for fun. People keep asking me the recipes for my pau...I been doing the recipe's of pau myself..and I hope it will come out nice...Alhamdulillah...is nice and tasty...and look what I got in the photo shot...I'm using Hong Kong Flour as well for pau...so don't be afraid to use those flour...Good Luck!!
Here are my simple creation!!
Basic Pau Bun Recipes
** estimate 28-32 bun of 40gm each dough***
1 kg Pau Flour (any brand)
100 gm vegetable shortening
4 tbsp baking powder
1 tsp salt
12gm Instant Yeast (24gm for fresh yeast)
2 tsp vinegar
Combine water, sugar and vinegar in a jug. Stir well to mix. Pour the mixture into the mixing bowl.
Add in the sifted flour, yeast, baking powder, salt, sugar and shortening.
Press the start button . At the end of the mixing, take the dough out and use it as required. Leave the dough to rise at about 1-1 1/2 hours until double in size (depending on room temp, the warmer the faster result). Turn the dough out on to a lightly floured surface, knock back and knead lightly. Divide into a ball, and filled out a filling that u desired.
After the pau has been filled with filling and shaped, place on a small piece of greaseproof paper and set aside to rise for 15 minutes.
Steam the pau in a steamer over rapid boiling water for 11-12 minute.