Steamed pau

The top right picture was the bun just roll and waiting to raise for another 30 min before steamed.

This is the first time to make the steamed pau, the confident is coming from after i have made a few try on the breading making.

After all, i find the this recipe is a bit wet and it keeps sticking on my both hand even though i have put on the glove. Think next time i will try on other recipe with the starter dough.

Ingredient:

400g pau flour

50g caster sugar

4g of yeast

4g of double baking powder

20g vegetable oil

180g of water

30g of tang zhong (This is optional, it was not in the recipe, i have added in)

Method.

1. Mix all the dry ingredent using cake mixer and gradually add in the water and beat for 10-15 mins till the dough is elastic and smooth.

2. Cover with cling flim to raise for 1 hour

3. Pounch out the air and split to 40g of skin and wrap with 20g of red bean paste or yam paste.

4. After shaping the bun, raise for another 20-30 min and steam for 10-12mins.