Monday, July 27, 2009

Bak Pau 肉包






Below is my revised version.

Ingredients: (yield about 20pcs of 50g portion)
500g pau flour (Hongkong flour) } sift together
1 tbsp double-action baking powder }
240ml (1 cup) water (+ more if you find the dough is dry)
90g sugar
Pinch of salt
1 tbsp instant yeast
60g shortening (cut into small pieces)

By bread machine
1) Add water, sugar, salt and flour mixture into bread pan according to the sequence.
2) Make an indention at the centre of the flour, add instant yeast.
3) Select 'Dough' program, press 'Start/Stop' button to start the program.
4) When dough is formed, add shortening gradually, continue to knead. Add more water bit by bit if you find the dough is dry.
5) Press 'Start/Stop' button to stop the program once B.M stop kneading (my B.M stops after 20mins).
6) Remove dough from bread pan, give a few kneads by hand to form a smooth round dough. Place it into a big bowl and cover with cling wrap. Let it proof for 30 mins.
7) Weigh and scale dough into 50g a portion, cover with cling wrap all the times.
8) Roll the dough into ball and flatten it by hand or a roller pin. Wrap with fillings and seal tightly. Place onto greaseproof paper and leave to proof for another 30 mins.
9) Steam over high heat for 15 mins.

By hand
1) Add all dry ingredients into a big mixing bowl, pour in water gradually to form a dough. Add shortening and continue to knead till smooth (about 15-20 mins). (Unlike bread, you don't need to knead until the gluten is fully developed). Cover with cling wrap and let it proof for 30 mins.
2) Continue with above step 7 onwards.

500g lean pork 夹心肉 (sliced and lightly pounded)
2 - 3 thumb-sized of ginger (minced)
1 stick spring onion (cut into small pieces)
4 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
1 ½ tbsp sesame oil
1 ½ tbsp Chinese cooking wine
2 tsp sugar
Adequate water and corn flour

3 hard-boiled eggs (scale into 20 small portions)

Mix all ingredients together (except hard-boiled eggs) and marinate for a few hours or overnight. (Marinated fillings should be juicy, so that the fillings won't be dry after steaming.)

The amount of the marinade is for reference only, do base on your own judgment and taste to adjust accordingly.


  1. 肉包我喜欢吃,不过近来几个星期都在赔吃,好像胖了,要节吃了。

  2. mmm,包子,我的最爱~冷冷的早上吃最棒!包得很美啊 :D

  3. 看到你做的肉包子让我有一股冲动也想做蒸包.

  4. Anncoo,


    Hi little prince's mummy,

    Thank you.

    Ah Yng,


    cherry potato,


  5. Hi, Angel,

    I have nominated you Kreativ Blogger Award. Please check it out from my blog

  6. Angela Angela your food recipes are always so unique and attractive.

    I have given you an award on my blog do check it out :)

  7. The Pau has a really nice soft texture! I wld love to try this recipe soon. Thanks for sharing it.

  8. 我的亲戚已回去了。当然吃一点肉没关系啦。


  9. cherry potato & missy,

    Thanks u gals for the lovely awards and being so supportive.

    nyonya pendek melaka,

    Ya, the pau is soft and fluffy even when eating cold. Hope u will like it. Do share with me after trying. :)

  10. Hi Angel,

    Can you pls advise the pau have to steam immediately after prove 30 minute? Because my steamer can not fix in all? That's why i did not it out.

  11. Hi Y~~Y,

    No problem, you can steam in 2 batches. I also steamed 2 times. While steaming you can continue to wrap the second batch.

  12. Hi! Angel,
    I am glad to come accross your blogs by chance. This is my first test on your recipe and the results is so satisfactory.
    I have just tested your Bak Pau recipe and the results was fantastic. The texture is soft and nice and my sons love it so much. Your presentation is very impressive and I have printed quite a number of your recipes to try it out later. Anyway, thanks for sharing your recipes.

    April 22,2012 1.30 AM Orchid

  13. Orchid,

    Thanks for dropping by my blog and your lovely comment.


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