Showing posts with label puto pao. Show all posts
Showing posts with label puto pao. Show all posts

February 12, 2010

Food Friday: Puto Pao

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Puto Pao
are they puto or siopao?, they're both, sort of
  
food friday chiclet Check out Maiylah's blog for more FoodFriday

Puto Pao
puto
3 cups all purpose flour, sifted
¾ cup sugar  
2 tablespoons baking powder
1½ cups milk
7 egg whites, at room temperature
¼ teaspoon cream of tartar
8 tablespoons sugar

filling
2 cups flaked or finely chopped char siu (Chinese roast pork)
2 tablespoons hoi sin sauce


topping
grated cheese
thinly sliced salted duck eggs, optional
  • Grease puto molds or cups with vegetable oil or spray.
  • In a large bowl, mix flour, sugar, and baking powder. Slowly stir in milk and mix with a wooden spoon or spatula until smooth. Set aside. 
  • In a stand mixer with the balloon whisk attached, beat on low speed the egg whites and cream of tartar until foamy. Slowly add sugar 1 tablespoon at a time and beat on high until stiff but not dry. 
  • Fold in the flour mixture into the beaten egg whites. 
  • Mix flaked char siu and hoi sin sauce.
  • Fill molds half full with batter, spoon 2 tablespoons pork filling, top with a little more puto mixture to just cover the filling. Sprinkle with cheese and add a slice of egg on top.
  • Steam in rapidly boiling water for 20 minutes. Remove from molds and serve while hot.

 
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