I have wanting to make Pao, but never really get into doing it. The last time i was successful was using premix flour so this time i wanted to make it form scratch.
Using the recipe from KC (12 hour pao skin), I did it!!
Somehow was not very good at it as my pao did not "smile" and amonia taste was too strong. The ammonia taste only reduce after another steaming a day later.
I use my homemade
char siew and sauce for this recipe and ready made red bean paste from
Teck Aik Kee(nice, smooth and not too sweet)
I have some char siew left so i took out some frozen roti prata and brush with egg wash, bake in oven 180deg till golden brown ... instant char siew puff!!