'Nam Yue' Rolls

I've been putting off making these 'Nam Yue' pau for quite some time but finally got down to it.  Instead of pleating the folds of the pau, this time I chose to just roll it up for a change, hence 'Nam Yue' rolls.  For those readers who do not have an idea of what 'nam yue' is, do check it out  'here'.

As you can see, I didn't make the meat too moist with more sauce as I was afraid that the gravy will ooze out from the ends, upon steaming.

Ingredients for Pau skin

• 500 gm pau flour
• 2.1/2  tsp dried yeast
• 100ml lukewarm water 
• 125 gm sugar
• 5  tsp shortening
• 2.1/8  tsp baking powder
• 1/4  tsp salt

Filling

• 370 gm pork fillet cut to 1/2 inch slice
• 1  tsp nam yue/ preserved beancurd, smashed
• 1  tsp each of light soya sauce and Shaoxing wine
• 6 pips garlic, crushed
• 2  tsp sugar
• 1/8  tsp dark soya sauce
• 1/2  cup water
• 1/2  tsp cornflour + 2 tsp water to thicken

Preparation

1. Marinate the pork fillet with the smashed nam yue for a few hours.
2. Heat up a pan and saute the crushed garlic with some oil till fragrant.
3. Mix in the marinated meat, stir-fry and add in all the sauces and sugar.
4. Add in the water and let it simmer till the meat is cooked.
5. Test for taste and stir in the cornflour thickening.
6. Let cool and keep refrigerated till ready for use.  (Best to make this overnight).

Method

1. Mix dried yeast with lukewarm water, stir.
2. Add in 130 gm sifted pau flour, mix well.  Roughly make into a ball of dough and set aside for 15 mins.   (A)
3. Mix the balance 370 gm sifted pau flour with the baking powder, sguar and salt.  (B)
4. Pour (B) into (A).
5. Add in shortening and water sparingly, knead till dough doesn't stick to the hands.  If the dough is too dry, add in 1 tsp of water.
6. Cover dough with a damp cloth and let dough prove till double in size for about an hour, in a warm place.
7. Knock out dough, knead for some time.  Roll out onto a slightly floured surface.  Weigh out about 50 gm of dough.
8. Roll out into an oblong, put in the cooked meat and roll up like a swiss roll.
9. Place the  roll on a piece of greaseproof paper, repeat process for the others.  Cover rolls  with a damp cloth and let rise for another 15 mins.
10. Steam rolls under rapidly boiling water for 10 - 12 mins. and be very quick when removing the cover of the steamer, taking care not to let the condensed water drip onto the rolls.
11. Remove from steamer and serve warm.

I'm submitting this to  Muhibah Malaysian Monday.  Do check it out  'here'.