Char Siew Pau...Oppsss!

Yesterday morning rained very hard. Very windy too. Don't know what wind blow till Mamarazzi woke up with "wind" to make Pau.

Alamak! L-Licence ni. Die!...am so going to be guinea pig again.

She bought a packet of Blue Key Pau Flour. 

Dumb dumb her!...she didn't noticed the label on the box that said 2 packets of yeast are included. She went and bought a bottle of dried yeast pulak.

There are so many recipe for Char Siu Pau. Very confused. She end up follow the most simple recipe that she could find.

First she mixed the yeast with sugar and lukewarm water. Noted some blogs said to wait till the thing turns frothy.

The top one was the 1st round she made. Waited for more than 10 minutes still no froth.

Wokay...she tried again 2nd round. ...Hmmm much better result. After 10minutes, can see a bit frothy like a cup of cappuccino

She bought RM10 Char Siew from the market. Cut small. Then fry it a bit with some diced shallots.

Then we tackle the dough pulak.

Shifted the flour, added the shortening. Poured in the frothy yeast mixture and water. 

Opps...sorry ah..Mamarazzi don't have the measuring cup and weighing scale so she used jelly-jelly(agar-agar ..agak-agak). Hence you can see my old milk bottle become the "victim" in order to measure how much water to add.

Massage ...massage...knead knead...punch punch...and the dough became smooth.

Very good exercise if you are mad at someone and wish to puch him or her.

Managed to get around 16 piece of dough out of the big lump.

Tired ah....the recipe said let the dough rest for about 10 minutes. Haiya...I think it's for Mamarazzi to rest la. Tiring leh kneading and punching the dough.

After awhile she started make the paus. 

Errrr...how come the shape look so weird one? 

Don't know how to pleat the pau properly though have watched the video. How come it looked so easy in the video?

Que sera sera....No eyes see. 

Just dump everything into the steamer and steamed for about 15 minutes.

Hmmm....doesn't looks like any Char Siew Pau that I ate in the restaurant. How come the "mouth" never burst open geh...and the skin a bit yellowish.

Well..despite the unsightly look..the taste was there. Skin texture not bad la. Just not fluffy enough. How to make it more fluffy ah? Any tips?

My guess is because Mamarazzi estimated instead if following the exact amount of ingredients as specified in Cooking Momster blog.

Check out Cooking Momster blog for the complete recipe.