After attending Chef Valerie's Pau Workshop back in August, I've finally succeeded in my first Homemade Chicken Pau. Well, actually I attempted a batch of Pork Pau shortly after the workshop, but uh-oh, I'd rather not talk about it (read: failure).
The process was much smoother this time, the pau dough looked ok, with the right texture as I remembered from the class. I do need lots more practice though! Was supposed to roll each piece of dough into a flat disc with the centre being slightly thicker than the sides. But somehow I could never get a perfect piece of round flat disc and I could never manage to roll the sides thinner. When I rolled the sides thinner, the disc became an odd shape; when I didn't/couldn't, the sides were too thick to pleat properly.
I don't know why the pleats of the Pau cracked after steaming. Will ask Chef Valerie if I have a chance to next time. Nevertheless, I was quite happy with the result; the Pau looked pretty decent and edible of course.
After the paus cooled "sufficiently" (as usual I was dying to try), I quickly took one large bite. Hmmm, the pau was soft and fluffy and the filling juicy. The filling was not as savoury due to less amount of seasonings but I was trying to go more healthy here :p I seriously need to practise more coz the bottom of the pau was quite thin and the top (pleated parts) too thick, a bit unbalanced.
Making pau at home is not that difficult, just tedious and time consuming (and my son couldn't be at home or he'll mess around - he's too young to appreciate or help out at his age). Ok, adding to my to-do list - Vegetable Pau, Char Siew Pau and Egg Yolk Custard Pau. Till then :)