Quote of the day

IF YOU ARE BORN POOR
IT IS NOT YOUR MISTAKE

BUT IF YOU DIE POOR
THEN IT IS YOUR MISTAKE

BILL GATES

Pau recipe

Here's the recipe for making fluffy pau.
Things to know. Shortening must be used. Vinegar in the water used for steaming must be added to prevent the pau from being yellow in colour due to the oxidation from the baking powder.

Ingredients:-
All purpose flour 500g
Baking powder 1 tbsp
Instant dry yeast 11g
Sugar 125g
Cold water 220mls
Shortening 50g
Pau filling- whatever you desire i.e. BBQ chicken, peanut butter + sesame seed, Cream corn custard.

Method:-
Add flour, baking powder, yeast, sugar together.
Then add water and mix dough for 5 minutes.
Then add shortening and mix dough for another 10 minutes.
Rest dough for 15minutes.
Then knead dough for 15minutes and rest dough for another 15minutes.
Divide dough into small pieces eg 30g.
Roll them out flat and add filling.
Rest dough for 15 minutes in baking paper.
Then steam for 10-12minutes in steamer. (Bamboo tray advisable)

Enjoy

Best bread recipe ever

Basic bread recipe- from here, you can create all sorts of bread using your creativity

Making bread is a 2 stage procedure. The whole process takes approx. 6 hrs for dough maturation to take place.

1st Stage:- Sponge stage
Bread flour 275g
Instant dry yeast 4g
Water 180mls

Prepare the sponge by maxing all the 3 ingredients. Knead the sponge for 8 mins( half the time if using dough mixer at low speed).
Then allow to mature for 4 hours to attain dough maturation.

2nd Stage:- Dough
Bread flour 120g
Milk powder 1 tbsp
Instant dry yeast 7g
Sugar 75g
Salt 1/4 tsp
Egg 1 medium size
Water 20mls
Butter 90g

Commence 2nd stage after 4 hours of maturation of sponge.
Add flour, milk powder, yeast, sugar, salt together.
Mix all up.
Then add egg and water.
Knead dough for 5 minutes.
While kneading the dough, cut up the sponge into 4-5 pieces and add the sponge one at a time into the dough while kneading it.
Then, add butter and mix for another 10minutes.
Then, rest the dough for 15minutes.
Subsequently, divide the dough into small pieces (1 prefer 30-40g pieces)
Leave the dough pieces for 15minutes.
Then, role the dough into a dough strip.
You can then insert your filling.
Last step is to leave for 'buns' for 1hour or till the dough double in size.
Bake in preheated oven at 220 degree celcius at 10minutes.
Brush surface with egg before putting into oven if you want the nice brown surface.

Creamy corn custard

1 egg
120g of sweet creamy corn (available in tin from most supermarkets)
1 tablespoon all-purpose flour
2 tablespoons sugar
2 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped

In a large bowl, beat egg with flour, sugar and cornstarch until well blended.

In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat.

Add vanilla extract and hot water to the thickened mixture, stirring to combine. Set aside to cool until firm.

Fold in the whipped cream. Refrigerate until thick.

This paste can be used for fillings of pau, bread and cream puffs.

Hong Kong Chee Cheong Fun Recipe

I used a normal wok with a non stick pan to produce the CCF. I have devised the non stick pan technique as previous attempts with the normal aluminium tray resulted in the batter sticking to the tray.
Also remember to use generous amounts of oil (using a brush to coat the tray despite it being non stick).