Observed a couple of sifus prepare this delicacy and wanted very much to try it myself... this is my first attempt at making paus and honestly speaking, i find that the appearance of those in the picture above isn’t really fantastic... but i believe given time and practices, i'll improve and grasp the art of pau making. :p
As the recipe is quite lengthy, it will be broken down into 2 posts - this one details the method for making the dough and the next one, the filling preparation and the final product.
The ingredients for the dough (that makes 20 paus) are: Hong Kong flour 180g, shortening 20g, sugar 40g, yeast 1 tsp, water 110g and double acting baking powder 1/2 tsp. Please see Picture (a) below.
To make pau dough, we need to prepare a yeast dough first by simply combining Hong Kong flour 140g, water 85g and yeast 1 tsp, knead to give a smooth and elastic dough (b), cover it up and set aside for 3 hours and you will see that it softens and expands into (c). Next, combine the yeast dough with the remaining flour, sugar, shortening, water and double acting baking powder and knead till smooth to give the final dough (d). Divide dough into small portions (e) and flatten to using a roller pin (f).
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