I found pau mix in my asian mart and hence decided to give char siew pau a go. This is weird because I almost never eat char siew paus back home (because of my dislike of pork). I only eat the tiny ones from Tanjong Rhu's dimsum shop just because it is too yummy to resist.
I got the recipe from Lily, and I have much to improve, on the fillings as well as the dough. My buns turned tough as soon as they cooled to room temperature, Lily said I might have to knead more. Oh well, hopefully it will turn out better the next time. I really need to improve my shaping method too, been looking up on Youtube for help. My buns are just looking like tao sa pau now, round surface, easiest to shape in short.
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