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Tepee

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Everything posted by Tepee

  1. I've the book "Creative Compositions for Cakes and Patisserie" by Andreas Heil. The photos are incredible, but like bripastryguy, the only thing stopping me from trying the recipes are the ingredients. For example, wheat powder and wheat flour features in the same recipe. Nope, I don't think they are used interchangeably. Same goes for milk powder and cream powder - used in a recipe. The recipe book is fully in English. Would love hear more inputs from this thread. Thank you.
  2. No worries! Since ya'll seem to be on the subject of paos...the focus seem to be on the filling, but I'm interested to know, how's the pao itself? A good pao should not "stick to the teeth".
  3. Sorry, I realized a few minutes too late that it's not about steamed breads.
  4. I can't thank Steve enough for leading me to this site via his fantastic site. I'm busy as it is with a cake-decorating board and just trying to resist spending more time here takes superhuman effort. Here's my 2-sen on paus. It's a very versatile bun; any filling which is not too wet works. We've even substituted turkey meat in the chicken char siew pau (recipe below) one Christmas and it got rave reviews. Although plain flour can be used, to get best results, try to get hold of Hong Kong flour aka Water Lily flour, which is a highly-bleached all-purpose soft wheat flour containing 8 to 9% protein used specially for making paus. Also, this days, shortening is used instead of lard. chicken char siew pau pork char siew pau Notes: Do not oversteam the paus or it will take on a yellowish tinge and the buns will be toughened. Also, try not to allow water to wet the paus, which will make it sticky. Place a towel on the base of the steamer tray.
  5. Thank you so much for the superb course. Any sequel? This is just perfect for me bcos I love Thai food but have to avoid partaking in public as its fiery nature reduces me to a scene, let's not go into details. Although I'm a Malaysian, I have failed to train my tongue to take on the spicy blasts. Does anyone know if this (training) is possible?
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