Wednesday, 22 June 2016

Lor Bak Pau

Making Baos is always a challenge and a good pau recipe that doesn't sticks to your teeth is hard to find. I am really happy with how my Lor Bak Baos turn out. Love ❤❤ my Baos. I  used , Goh Ngai Leng's 'Steam redbeans buns' recipe. But made Lor Bak Pau instead of redbeans.

Lor Bak Pau

Starter for the Pau dough

40 gms plain flour or Hong Kong flour
1/2 tsp yeast
35 - 45 ml water


Mix flour and yeast in a bowl. Slowly add in the water.
Stir to form a paste. Leave aside for 50 mins to proof.

The Pau dough

125gms plain flour or Hong Kong flour
25 gms icing sugar
1/2 tsp double action baking powder
1/8 tsp salt
10 gms corn oil
35 - 45 gms water


Mix flour, icing sugar , salt and double action baking powder using a hand whisk.
Add in the starter dough and oil.
Mix together, adding the water little by little and knead into a smooth dough.
Divide the dough into 8 portions or 16 portions to make mini paus.
Wrapped with the Lor Bak or made into crescent shape paus.
Roll dough into an oblong shape and brush with shortening.
Fold into a semi circle and place on a piece of square greaseproof paper.
Let the dough proof for 20 mins.
Steam the paus for 5 mins on medium heat and lower the fire and steam for another 2 mins.
Transfer paus to cooling to cool or serve hot.

Lor Bak or Braised Pork Belly


500 gms pork belly, cut into three long sections
8 cloves of garlics
1 sprig spring onion (sectioned)
1|4 tsp five spice powder
2 tsp sugar
1|2 tsp salt
4 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 litres of water


Pour water into a heavy bottom pot and bring water to a boil.
Add in the sauces, garlics and spring onion.
Add in the pork belly and let it comes to a boil.
Lower the fire and continue to cook for half to 1 hour for the pork to softens over small fire.
Add in seasonings and adjust the taste to your liking.
Top up water if  necessary.

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