Steam Chinese Curry Pau - By Fiona Lau

Curry Filling

 300g     Chicken breast, diced
 500g     Potatoes, diced 1cm
 100g     Onions and/or Shallots, diced finely (not minced)
   30g     Curry Powder
   15g     Chili Paste (or more if you like it spicy)
 1/2 tsp  Ground Tumeric 
 1/2 tsp  Ground Cumin
   50g     Milk or Coconut Milk
      5      Hard Boiled Eggs, cut into 1/6 slices

1. Sauté Onions or Shallots over Medium heat till translucent. Add in the Curry Paste, Chili Paste, Ground Tumeric and Ground Cumin. Fry till the mixture becomes fragrant (or no longer stings your eyes and assaults your nose =P).

2. Add in the Chicken and Potatoes, mix with the curry paste mixture before adding the Milk/Coconut Milk. Cover and simmer for 5 minutes. Remove from heat and let cool completely before assembly.


Pau Dough

3 Tsp of dry yeast (10g)

280g Water (Luke Warm)

500g Plain Flour

8 Tbsp of sugar (80g)

4 Tsp double action baking powder

2 Tbsp corn oil/ Shortening

pinch of salt

Method:

1. Put yeast into warm water and mix well till yeast dissolve.
2. Put in sieved flour and salt, mix well using a spatula and then use your hands to knead dough till       there's no residue in the bowl. Form into a ball and leave it to prove in warm water for 30mins.
3. Meanwhile, mix up the filing ingredients, divide into 18 balls. Put into freezer.
4. When 30mins up or when dough size doubled, knead dough on floured surface for abt 10mins or until dough is smooth. Divide dough into 18 parts, roll out into a small pancake size.
5. Wrap, put on parchment paper, if not on greased steamer. Leave to prove for another 30mins in warm water.
 6. Steam for 20 mins on medium-high heat (rem not to overcrowd the steamer, leave space for expansion.
7. Off fire. Let buns set for 5 mins then open lid. Enjoy!