Recipe taken fromhslingkitchen.
Potato filling:
550g potato
200g shallot
3 Lemon grass smashed
5 pieces of dried chilli
2tbsp meat curry
3sprigs curry leave
Salt sugar
The curried potato above is really good, slightly spicy.
The paus texture is good even when cooled, i think mostly due to this method of having a starter dough (part of flour, water, yeast fermented slowly in room temperature for 6 hours and more)
pau starter dough left to ferment overnight, bubbles formed inside the soft dough batter
mix starter dough and all other ingredients together
dough form
left to rise to double in size
potato, curry powder, curry leave, serai, dried chilli, shallot e! tc
yummy curried potato
before going into steamed
steamed for 15 minutes
smooth surface
fluffly pau skin with soft yummy filling
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