I've always wanted to share this delicious Yambean Dried Shrimp Pau recipe. Sadly, my pau wrapping 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 wrapping 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 with some oil,saute ingredient (C), add seasoning and water,fry well. Dish up, cool.
2. For skin : Combine ingredient (B) in a big bow mixing bowl. Add in ingredient (A),mix well. Invert onto a tabletop,knead with your palms for 2 minutes till dough become shiny and soft. Return dough to big bowl, cover with a piece of cloth. Proof for 30 minutes. Divideinto 40g each portion.
3. To shape : Roll no. (@) into a round and then flatten it. Ensure centre has a slight bulge, place in 35g of no. (1). Gather edges,seal opening and lay it facing upwards on flattened paper. Repeat process to the end. cover and proof for 30 minutes.
4. Bring water to a rapid boil, place the wok a steaming rack. lay a piece of cloth on top. Arrange no.(3) on it.covered. Steam over medium heat for 10 minutes or till cooked through.
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.