Steam Buns (pao)
Pao Leather / Biang Material
- 350 gr Low Protein Flour
- 200 ml Cold Water
- 1 tbsp Sugar
- 3 gr instant yeast
- Mix & stir the ingredients until the dough comes together, cover with clinkwarp. Let stand 2 hours at room temperature / store in the refrigerator overnight.
The main ingredient
- 150 gr Low Protein Flour
- 100 gr sugar
- 3 g Yeast
- 50 gr Tangmien Flour
- 6 gr BPDA
- 50 gr cold water
- 5 g Salt
- 75 gr White Butter
- Filling: Chocolate Jam (according to taste)
How to make
- 1. Mix & stir well all main ingredients (except white butter & salt).
- 2. Enter the starter ingredients, knead until half smooth. Add white butter, knead until elastic
- 3. Divide the dough and add coloring according to taste, knead until well blended. Divide & weigh the dough @ 30gr, round & cover, let stand 10-15 minutes.
- 4. Flatten the dough with the filling, round it & shape it according to your taste, put a pao paper base on it. Let the dough rise for 30 minutes from the first dough filled. Add the Edible Stamp by moistening the surface of the pao with a little water using a brush, then stick it.
- The steaming system must also start from the first one filled.
- 5. Bring the steamer to a boil over medium heat, steam for 10-12 minutes, depending on the size of the pao (cover the steamer with a cloth, so that the water doesn't drip onto the dough). Lift.
Post a Comment for "Steam Buns (pao)"