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| Minced pork & cabbage pau |
Minced pork (≈ 600g)
Cabbage (≈ 1 big leaf)
Rice wine
Sugar
Pepper
Light soy sauce
Oyster sauce
Sesame oil
Cornflour
1.
Season minced meat with the
following ingredients.
Pau
dough
300g Hong Kong pau flour
3g (¾ tsp) baking powder
3g (1 tsp) instant yeast
30g caster sugar
160ml water
15g vegetable oil (used much less)
3g (1 tsp) instant yeast
30g caster sugar
160ml water
15g vegetable oil (used much less)
Pau recipe from here.
2.
Wrap 1/8 cup minced meat with
40g pau dough. (Made ≈ 14 paus)
I ran out of minced pork after 12 paus, so 2
paus were filled with hei bi hiam and
1 small one with cheese.
* Green food colouring used for the leaves. Bamboo charcoal powder used for the paus.
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| Before steaming |
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| Minced pork pau, hei bi hiam pau & cheese pau |
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| Minced pork pau |
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| Hei bi hiam pau |
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| Cheese pau |
