Steamed Big Pao(Bak Pao)大包

I made some steamed pork paos for breakfast and lunch. There are minced pork, chicken thigh meat( debone), lap cheong(preserved meat) and hard boiled egg for filling.😘

Lunch: Pao 👆with Purple sweet potato barley soup

Steamed Big Pao(Bak Pao)大包

Ingredients:

Pao skin:

500g     Pao flour 

3g          Instant yeast 

3g          Salt

320ml   Warm Water 

Minced Meat Filling:

350g         Ground pork

1 tbsp       Oyster sauce 

1 tbsp       Light soy sauce 

1/2 tbsp   Dark soy sauce 

1/2 tsp     Salt    

1 tsp        Sugar

1/2 tsp    Pepper

1/2 tsp    Chicken powder

1 tbsp    Sesame oil 

1 tbsp  Chopped green onion

1/2 or 1/3 part of Jicama(sengkuang), chopped

1/2 tbsp   Corn starch

100mL  Water

~~ Mix all the ingredients evenly and set aside

Chicken Meat Filling:

3              Chicken thigh, debone and chopped in small pieces

1 tbsp      Shao Xing Jiu/ Hua Tiao Jiu

1 tbsp      Ginger juice

1 tbsp      Oyster sauce 

1 tbsp       Light soy sauce 

1/2 tbsp   Dark soy sauce 

1/2 tsp     Salt    

1 tsp        Sugar

1/2 tsp    Pepper

1/2 tsp   Chicken powder

1 tbsp    Sesame oil 

1/2 tbsp   Corn starch

5 eggs, cooked and cut into wedges.

2 lap cheong(preserved meat), sliced.

Instruction:

1. Mix all the ingredients evenly, kneed for about 20 minutes until the dough is smooth (if use machine is about 10 minutes), and rest the dough for 1 hour. Divide the dough, each dough about 60g or 80g,  shape into balls. Roll each ball into a flat circle with a small rolling pin.

2. Stuffed in the filling and cover well and ferment for 20 minutes.

3. Place the pao in the steamer pot. Steam the pao with cold water in medium high heat. Once the water is boiling, steam for 20 minutes. After steaming, turned off the heat, leave the paos in the steamer for 5 minutes.

4. Be careful when open the lid to avoid water drip on the paos. Wipe off the water on the lid once you opened it.

Happy Making!