Chan Pau

Hello May 2021! Its beginning to feel a lot like deja vu. Here we are back in lockdown 3.0. I've started baking again. I find it therapeutic and I'm glad the government decided to allow some outdoor physical activities. Walking G is a key role in keeping my sanity in check. So back to online classes for my 2-legged animals while we wait. Hope everyone is staying safe and keeping sane. 

This is a 2 part recipe that does require some prep in advance. I made the filling the day before and note to self, do not overfill the buns. I had a few bust open in the oven. Love the er "rustic" appearance. Recipe makes 12 buns 

Filling

 400gm of pork fillet cut into small cubes

1 tablespoon shao xing wine

1 tablespoon oyster sauce

1 tsp 5 spice powder

1 tbls hoisin sauce

1 tbls sugar

1 tbls dark soy sauce

1 tbls soy sauce

half tsp salt

white pepper

1 tbls corn flour

optional - 2 tbls toasted sesame seeds, handful of chopped celery leaves & spring onions

Mix all ingredients together and marinate for a few hours. To cook the filling, place the mixture into a pot and add half cup of water and simmer for half hour. Until the mixture is cooked and thickened. Toss in the sesame seeds and greens if using. Mix and set aside. Taste as you go along. I don't like it sweet so I only added a spoon of sugar. The recipe I based this loosely on used half a cup of sugar. I'm glad I did not follow that recipe precisely. 

For the buns (recipe from healthy nibbles), simplified below

tangzhong

30g (3 tablespoons + 1 teaspoon) all-purpose flour

115g (1/2 cup) water

whisk the flour and water in a saucepan until smooth. heat over low-med heat, whisking continuously until a thick paste is formed. remove and let cool

dough

canola or vegetable oil for greasing bowl

150g (2/3 cup) whole milk

1 tablespoon sugar

7g (2 1/4 teaspoon) instant yeast

450g (3 3/4 cups) all-purpose flour

1 tsp salt

70g (5 tablespoons) unsalted butter, melted

80g (4 tablespoons) sweetened condensed milk

1 large egg

egg wash - 1 egg & 1 tablespoon milk/water, whisked

1) heat milk in a saucepan until warm. throw in the butter to melt. once lukewarm, you can add a beaten egg into the mixture

2) place all dry ingredients and cooled tangzhong into mixing bowl of stand mixer. Use the dough hook attachment. Mix and pour in the milk mixture and condensed milk. Mix for about 10 mins. The dough will be soft and a little sticky. 

3) dust flour on the kitchen top and give the dough a quick knead and shape into a round ball before placing in a well greased bowl. cover with plastic, I use a clean bin bag that i can reuse later. Let rise for 1 hour or until its double in size

4) punch the dough and tip onto dusted kitchen top. Give it a quick knead and divide into 12 equal-ish balls. Flatten into a disc and place 1 heaped tablespoon of filling into the centre. Pinch the sides till you get a sealed bun. Careful to not overfill, I stretched some a little thin and they tore a little while proofing. 

Shape into round buns and place on a lined baking tray

5) cover with plastic wrap and let rest for half hour or until doubled in size

6) preheat oven to 180C and prepare an egg wash, brush each bun gently and scatter some sesame seeds over. Baked for 25 - 30 mins or until golden brown.