Chinese Pau

Chinese Pau 

MARINATE MEAT
https://www.youtube.com/watch?v=rN7ONXxtvX8

2:8 (fat:lean) pork meat (mei hua) 500g minced
40g green onion + 40g ginger + 400g water (bring to boil and reserve the infused liquid)

1. Marinate the meat with 220g liquid (there will be excess green onion-ginger-liquid) with 15g oyster sauce, 15g sugar, 7g salt, 0.5g white pepper, sufficient sesame oil.  
2. Mix everything except sesame oil until the meat cannot absorb any liquid anymore. 
3. Keep in the fridge for at least 1 hour or overnight. 

PAU MAKING

https://www.youtube.com/watch?v=HK_zHrWy-3E

All purpose flour 500 grams
Instant ​​dry yeast 5 grams
Baking powder 5 grams
White sugar 15g (mild sweetness) 
Water (cold) 250C.C.

1. Mix everything until dough is formed (until hands and bowl are clean).
2. If you don't have time, store dough in plastic bag (with oil surfaced to prevent stickiness) in the fridge for 5 hours. 

PAU WRAPPING 

https://www.youtube.com/watch?v=OvEXIYpfsi4

1. Knead dough for 5 minutes. Leave to rest for 10 minutes. 
2. Divide dough into (30-50g dough). 
3. Put meat filing into pau. 
4. Let them proof for 20 minutes before steaming. 
5. Boil water. With big fire, steam pau for 15 minutes. 
6. Do not open lid half way. When done, open a slid to let vapour out. Then only open.