tag:blogger.com,1999:blog-12790784.post6630256045062524079..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Oyster Sauce Char Siew Paulilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-12790784.post-26439097649830343312011-09-26T07:59:13.953-06:002011-09-26T07:59:13.953-06:00anonymous
yes, try and pleat the pau with a bigge...anonymous<br /><br />yes, try and pleat the pau with a bigger cirle of dough so that the top of the pau has more dough than he bottom.<br /><br />i think ting fen is tan mein although i always hear the taiwanese mention it and thought it wound cheng fen<br /><br />if your chai kueh is hard, perhaps there is not enough of liquid/water in your doughAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-39827830957114684172011-09-25T21:58:09.682-06:002011-09-25T21:58:09.682-06:00Hi, mdm lily
Thank your for your reply. Sorry to ...Hi, mdm lily<br /> Thank your for your reply. Sorry to bother you ,It me again, I had tried up so many times to have my steamer with very boiling hot water and the result still the same. Do you mean the bottom dough is least and thin, the top with more dough? I will try again!<br /><br /><br />I also want to learn how to make hakka chai kueh(with sengkuang inside), can I know is tang mein fen same as ting fen , or it just a two different flour?<br /><br />My chai kueh skin turn hard after one hour and I do not know how to make it softer and can be lasting longer until next morning which we bought from outside. Would you advise.Thank you very much.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-24275813120456919302011-09-02T08:55:36.718-06:002011-09-02T08:55:36.718-06:00fiona
use very very high heat so that the steamer...fiona<br /><br />use very very high heat so that the steamer is really boiling hot, then it will smile better. another factor is, when you wrap the pau, make sure you roll out the dough into a bigger circle, so that when you wrap it up, there will be more dough on top of the pau and this will give a better smile.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-14770239325044937462011-09-01T20:30:25.574-06:002011-09-01T20:30:25.574-06:00Hello,
I Fiona, I have tried your recipe up, it w...Hello,<br /> I Fiona, I have tried your recipe up, it was very nice but my pau was not smile as big as yours.It just a little cracked. How do I make it smile or blossom bigger?<br /><br />Thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-42599775734331004232011-07-12T08:12:31.520-06:002011-07-12T08:12:31.520-06:00cw
here is the pau recipe using tangzhung http://...cw<br /><br />here is the pau recipe using tangzhung http://lilysbest.blogspot.com/2010/12/super-soft-pau.html<br /><br />just use char siew fillingAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-4538129673312194842011-07-11T20:51:52.138-06:002011-07-11T20:51:52.138-06:00Hi Lily,
It's me, Carris again, have you trie...Hi Lily,<br /><br />It's me, Carris again, have you tried using tangzhong method in this recipe? Though of trying but not sure how much tangzhong to add in, any suggestion?<br /><br />Thank you.<br /><br />CWCarrishttps://www.blogger.com/profile/12957886006839714941noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-25223952567216646072011-07-10T11:01:00.843-06:002011-07-10T11:01:00.843-06:00carris
it is not necessary to knead that much so ...carris<br /><br />it is not necessary to knead that much so a bread maker is not necessary.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-54428800022920397892011-07-10T04:56:08.736-06:002011-07-10T04:56:08.736-06:00Hi Lily,
Can i use bread maker for this recipe?
...Hi Lily,<br /><br />Can i use bread maker for this recipe?<br /><br />Thank you.<br /><br />CWCarrishttps://www.blogger.com/profile/12957886006839714941noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-56790793014398775852011-03-29T13:38:41.801-06:002011-03-29T13:38:41.801-06:00lucefly
i did not sub pau flour, it is either pau...lucefly<br /><br />i did not sub pau flour, it is either pau flour or bleached all-purpose plus wheat starch. Pau flour like cake flour has been bleached and has lower gluten content. so if you are going to use bleached all-purpose, the gluten level will be higher, so take some away and replace with wheat starch which has no gluten at all.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-47899264086255552702011-03-29T11:09:18.687-06:002011-03-29T11:09:18.687-06:00What's the purpose of substituting pau flour w...What's the purpose of substituting pau flour with wheat starch?LuceFLYhttps://www.blogger.com/profile/03322209517579294502noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-42549809115751267822010-09-16T11:37:48.721-06:002010-09-16T11:37:48.721-06:00Hi Lily,
Thank you for sharing your char siew pao...Hi Lily,<br /><br />Thank you for sharing your char siew pao recipe, I have tried and it came out quite satisfying but one question, do we need to proof the dough before steaming and will this step help to lighten the pao texture?<br /><br />Thanks<br /><br />CWCarrishttps://www.blogger.com/profile/12957886006839714941noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-47812681086203154652010-02-04T18:29:03.226-07:002010-02-04T18:29:03.226-07:00Thanks, Lily. I will go to an Asia restaurant sup...Thanks, Lily. I will go to an Asia restaurant supplier and ask for "pau flour". I made this bread before and it turned out yellow and was not soft at all after 2 days. I can't wait to try your recipe.<br />WendyWendynoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-32775167316983005832010-02-04T09:13:48.990-07:002010-02-04T09:13:48.990-07:00wendy
pau flour is available in 50 lbs from the r...wendy<br /><br />pau flour is available in 50 lbs from the restaurant supply stores. Pau flour is bleached and with very low gluten thus making very fluffy paus.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-33309833210836772442010-02-03T22:09:42.844-07:002010-02-03T22:09:42.844-07:00Hi Lily, What is pau flour? Why is it used for th...Hi Lily, What is pau flour? Why is it used for the pau? Is it available in the U.S.? Thanks. WendyWendynoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-64413366685837475622010-02-03T13:48:01.834-07:002010-02-03T13:48:01.834-07:00asty and anonymous
just leave the dough covered w...asty and anonymous<br /><br />just leave the dough covered well for 15 hours in room temperature.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-49568523883245276332010-02-03T12:03:07.153-07:002010-02-03T12:03:07.153-07:00Hi Lily,
Was the yeast dough left at room tempera...Hi Lily,<br /><br />Was the yeast dough left at room temperature for 15 hours, or in the fridge? Thank you for sharing this recipe. I can't wait to try it.<br /><br />AstyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-54233223644836637172010-02-03T11:09:14.368-07:002010-02-03T11:09:14.368-07:00Hi Lily,
Was the yeast dough left at room tempera...Hi Lily,<br /><br />Was the yeast dough left at room temperature for 15 hours, or in the fridge. I've been your secret admirer for a long time. I've also been looking for a good pau recipe. I'm hoping to try this one out. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-2688159795449557342010-01-21T16:57:18.351-07:002010-01-21T16:57:18.351-07:00Hi Lily..I have been looking for a good pau recipe...Hi Lily..I have been looking for a good pau recipe and yours look great. Will try this out for sure. Thanks for sharing such a great one :))Elin Chiahttps://www.blogger.com/profile/05459994143311003700noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-80852935638630153382010-01-21T14:18:39.911-07:002010-01-21T14:18:39.911-07:00looks good cant wait to try itlooks good cant wait to try itKurdistanhttp://www.silav.netnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-83321930031816591002010-01-21T09:15:17.140-07:002010-01-21T09:15:17.140-07:00Aunty Lily,
I am a regular reader of your blog an...Aunty Lily,<br /><br />I am a regular reader of your blog and I love all the yummy foods that you made. You are definitely a fantastic cook and I think you should publish a cookbook. :) I will buy it!!!ZZnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-54705239877684802592010-01-20T22:03:31.113-07:002010-01-20T22:03:31.113-07:00Dear Lily,
Where do we get wheat starch?
LinDear Lily,<br /><br />Where do we get wheat starch?<br /><br />LinAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-48344970924628071552010-01-20T14:07:52.778-07:002010-01-20T14:07:52.778-07:00claire
it is not the steamer that made the pau ye...claire<br /><br />it is not the steamer that made the pau yellow. it is that the recipe has too much alkali. If the starter dough is not sour then the alkali is not needed. If you have yellow spots than the baking powder is not evenly distributed. Always dilute baking soda/baking powder with a little water before mixing in or more sure it is sieved in to the flour well.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-83395326707180833852010-01-20T09:00:45.826-07:002010-01-20T09:00:45.826-07:00Hi Lily,
Did you use a stainless steamer to steam...Hi Lily,<br /><br />Did you use a stainless steamer to steam the paus? Because once when I made pau, and steamed them in a bamboo steamer, my paus turned yellow-looking...how did you gets yours so white-looking?Clairenoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-17678272240161559082010-01-20T07:01:35.374-07:002010-01-20T07:01:35.374-07:00tuty
i thought i told you that TT said that ammon...tuty<br /><br />i thought i told you that TT said that ammonium bicarbonate is available in the store next to the chinese gate which has a dragon on a lamp post, in seattle chinatown. Look for the store that makes dumplings.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-48887995179272117712010-01-20T06:58:56.780-07:002010-01-20T06:58:56.780-07:00tuty
i have not tried using more baking soda but ...tuty<br /><br />i have not tried using more baking soda but there are recipes which do not use ammonium bicarbonate. Too much baking soda might give a soapy aftertaste.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.com