Cai Pau – by Fiona Lau

Chinese Steam Cai Pau –  by Fiona Lau  
Ingredient:  

1kg Hong kong flour sifted

1½ tsp salt

1 tbsp Dry yeast
160 g sugar
520ml water
7 tbsp Crisco

1 tbsp double Action baking powder

Method:

Combine flour, sugar, yeast together.

Add in water, then follow by the shortening.

Knead until very smooth.

Proof for 15min then divide dough into 70g each. Shape round.

Proof for another 10min. Put in vegetable filling.

Make into Cai Pau  shape at you own liking

Proof for another 35min. Steam for 12min

Cai Pau Filling:

1½ bangkuang

1ptk  France bean dice

black fungus little bit

30gm udang kering

4 tbsp oyster sauce

1tbsp fish sauce

1 tsp sugar

pinch of sauce

5 hard boil eggs cut into four pcs each