I've been putting off making these 'Nam Yue' pau for quite some time but finally got down to it. Instead of pleating the folds of the pau, this time I chose to just roll it up for a change, hence 'Nam Yue' rolls. For those readers who do not have an idea of what 'nam yue' is, do check it out 'here'.
As you can see, I didn't make the meat too moist with more sauce as I was afraid that the gravy will ooze out from the ends, upon steaming.
Ingredients for Pau skin
- 500 gm pau flour
- 2.1/2 tsp dried yeast
- 100ml lukewarm water
- 125 gm sugar
- 5 tsp shortening
- 2.1/8 tsp baking powder
- 1/4 tsp salt
- 370 gm pork fillet cut to 1/2 inch slice
- 1 tsp nam yue/ preserved beancurd, smashed
- 1 tsp each of light soya sauce and Shaoxing wine
- 6 pips garlic, crushed
- 2 tsp sugar
- 1/8 tsp dark soya sauce
- 1/2 cup water
- 1/2 tsp cornflour + 2 tsp water to thicken
- Marinate the pork fillet with the smashed nam yue for a few hours.
- Heat up a pan and saute the crushed garlic with some oil till fragrant.
- Mix in the marinated meat, stir-fry and add in all the sauces and sugar.
- Add in the water and let it simmer till the meat is cooked.
- Test for taste and stir in the cornflour thickening.
- Let cool and keep refrigerated till ready for use. (Best to make this overnight).
- Mix dried yeast with lukewarm water, stir.
- Add in 130 gm sifted pau flour, mix well. Roughly make into a ball of dough and set aside for 15 mins. (A)
- Mix the balance 370 gm sifted pau flour with the baking powder, sguar and salt. (B)
- Pour (B) into (A).
- Add in shortening and water sparingly, knead till dough doesn't stick to the hands. If the dough is too dry, add in 1 tsp of water.
- Cover dough with a damp cloth and let dough prove till double in size for about an hour, in a warm place.
- Knock out dough, knead for some time. Roll out onto a slightly floured surface. Weigh out about 50 gm of dough.
- Roll out into an oblong, put in the cooked meat and roll up like a swiss roll.
- Place the roll on a piece of greaseproof paper, repeat process for the others. Cover rolls with a damp cloth and let rise for another 15 mins.
- Steam rolls under rapidly boiling water for 10 - 12 mins. and be very quick when removing the cover of the steamer, taking care not to let the condensed water drip onto the rolls.
- Remove from steamer and serve warm.
I'm submitting this to Muhibah Malaysian Monday. Do check it out 'here'.