Sunday, September 10, 2006

TienTsin Pau

This recipe has been in my recipe collection for a long long time and since pau flour is not readily available here, have not made pau from scratch. I gave this recipe to a dear friend to try and she liked it. So, i decided to have a go at it .

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For the pau

400 gm bleached all-purpose flour(remove 4 tbsp and replace with 4 tbsp of Wheat starch - tung mein fun)
240 ml water
1 ½ tsp instant yeast.

100 gm bleached all-purpose flour( remove 1 tbsp and replace with 1 tbsp of Wheat starch - tung mein fun)
50 gm sugar
10 gm shortening
1 ¼ tsp double action baking powder


300 gm pork
2 stalks of spring onion
10 gm young ginger
20 gm shallots(sliced and fried till golden)


1/2 tsp salt
1 tbsp sesame oil
1 tbsp soya sauce
1 tsp sugar
1/4 tsp msg
50 cc stock


For pau:

Mix ingredients A together.

Knead until smooth and elastic.

Let it rise for 40 mins

Mix dough from method 1 with ingredients B. and knead until well blended.

Cut into equal portions and roll all the portions into a very thin circle before wrapping in filling. Wrap the first circle and so forth.

Let it rise for 20 minutes.

Steam for 15 minutes.

For Filling:

Chop pork till fine.

Chop spring onions and ginger until fine.

Mix ingredients for seasoning with pork.

Use the cake mixer and with the paddle beat pork until elastic.

Add in stock, spring onions and ginger.


I have found that pau with thinner skin do not steam up pretty and also do steam paus with medium high.


East Meets West Kitchen said...

Looks so good! Maybe you should have the pau party! ;-)

diddy said...

your paus look delish! So fluffy and moist looking! great job

Little Corner of Mine said...

Wow, looks very white too!

Fran from Munich said...

Wow Lily! Your pau looks good. I have tried unsuccessfully to make pau because I also can't get pau flour in Germany. I once bought the Thai one and when I opened the packet, the smell of ammonia was so strong, I threw the whole thing away. Maybe I will try your recipe. The recipe also doesn't use lye water which I hear should be avoided for health reasons. When you say shortening, do you mean vegetable shortening like Crisco?

lilyng said...


yes Crisco is one of the brand for shortening.

you should try this pau recipe as everyone who has liked it.

the filling is up to you

Anonymous said...

I'll give this pau recipe a shot ;)

Thanks Lily!

lena said...

Lily, thanks so much for ever so willing to share your tested recipes and any tips,tricks and know how with us.
I have done this pau recipe so many times and it has never failed to please me. It always came out so well except my folding of the paus hahaha...
Is there any reason why ' have to remove 4 tbsp of all-purpose and replace with tung mein fun.....? (I always used pau's flour)



lilyng said...


my dearest friend, i am not so lucky to get cheap pau flour, so i had to make with bleached all purpose of which the gluten/protien content is higher, so i have to add in 'tung mein fun' to balance off. in cake making, replace with cornflour to make cake flour.

Anonymous said...

Was wondering..

Is all purpose flour the same as plain flour?

Sorry for asking such a 'simple'.. but im only 19, kinda lack in cooking experience.. =(


lilyng said...


i am sorry for the late reply. i could not place your comment to which recipe as blogger does not email me about your comment. could be kindly please tell me in your comment which recipe you are refering to. thank you.

all purpose flour is just plain flour. we have bleached and unbleached all purpose flour and i used bleached all pourpose for the paus are whiter.

Anonymous said...

Hi Lily
Can you pls confirm what is cc (ie, 100cc water)? I think it means a cup but what sort of cup? i use metric measurements and unfortunately USA uses imperial. Thanks.

lilyng said...


for water, cc = ml

U. S. cup = 240 ml

US tablespoon = 15 ml

US teaspoon = 5 ml

since i am in US, i am using the above

Anonymous said...


Can you show me how to fold the pau? I've trying many times but my paus either open while resting or during steaming. What did I do wrong here? Please help me . BTW, I tried your pau recipe but I used cake flour instead because I did not have wheat starch at home. It turned out very good. Thank you for a great pau recipe.

lilyng said...


i too am not very good in folding a very uniform pleated pau but it's ok.

to prevent the pau from opening, you should wet the edges of the cirle and pinch to seal really tight.

you were right when you used cake flour or better still if you have pau flour.

Anonymous said...

Hello Lily,

Wanting to know if i substitute the cake flour...should i also use bleached all purpose with cake flour or just the cake flour ? Geetha frm Kansas

lilyng said...


i thought that i did mention - bleached in the recipe.

anyway , it is bleached but if you don't mind a slight yellowish tinge to the pau, you can us unbleached

Anonymous said...

Hi Lily,

Tried to make the pau skin, everything turned out well, soft and fluffy,but the only problem is the taste of the Pau skin is bitter. Do you know what the cause is? Did I rise the dough too long? too much yeast? does baking powder make it bitter? I didn't use wheat starch, just used all bleached all purpose flour.

From LovetoBake.

lilyng said...


usually bitterness comes from alkali and if you have used 1 1/4 tsp of baking powder as suggested, it is not that much to cause bitterness. the wheat starch added is just to use less gluten.

ioyces said...

hi Lily!!

I have just made this and came back especially to post a comment...

these paus are absolutely delicious!!!!! it took me much longer than expected to make i was sort of grumpy cos it's really late now....but...when i took a bite...i closed my eyes and all was well with the world again!! They are so good!! Thanks for sharing the recipe!!!

Nancy said...

Hi Lily, like your blog very much. That's a question for you, for making pau, what can I use if I can't find double action baking power? Thanks

lilyng said...


you can always try using baking powder, it might work

Anonymous said...

Hello Lily, I've been following your blog for 4 years now. This is my first time writing. Firstly, I wish to thank you for your generosity and patience in sharing your cooking experiences with all of us.
This is also my first for making pau. I normally bake cakes and bread. I am trying not to depend on pau flour, thus I am trying this recipe. I can't get my pau to puff up and be fluffy. Its a little dense. I know my yeast and baking powder are "working properly". Perhaps its my kneading?... How long should I knead for. I read that pau doesn't need very much kneading like bread.So, do I knead till real smooth or should I stop when it passes the finger test ie, it springs back when I poke with my finger. Also, after shaping, do I steam after 20mins even if the paus don't seem to have gotten any bigger? Thank you. Stephy form KL

lilyng said...


Pau should have an even soft texture unlike pau of yesteryears where only yeast is used.

Since you have been making bread, you should be able to judge when the proving is ready. The first proof is very important and just resting the shaped pau for 10 - 20 mins depending on the condition of your kitchen, should be enough as there is baking powder present to give it a good lift.

Try and steam at very good high heat and it should be cooked in 8 mins for a 50 g dough. Make sure it is cooked through, that is pau should not have an indentation when poked.

Too dense or flat pau, could be that there is too much liquid making the dough too soft and not hold it's shape.

Please do try again, you will get it.

good luck

Anonymous said...

Dear Lily,

I took heed of your advice and tried a few more times. Yes, the paus were soft and they didn't go flat on me this time. There is still that little room where the pau can get more fluffy.What is the "umph" that can help? more yeast? Is the 3-day dough any better, or does it all boils down to 'kung fu pau making skills'.

Once again. I thank you for your time.Stephy.

lilyng said...


i am glad you managed to make paus.

now is a good time to try more complicated recipes - try this one

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