Steamed Cake (Pau - A chinese recipie)

Filling:
Any Jam.
(Any ????? /??????? )
Simple filling (Coconut scraps mixed with sugar)

Pau Dough:
� 3 3/4 cup (500 grams or 2.2 lbs) All purpose Flour (maidha/basin)
� 1 tbs yeast (50 grams)
� 1/2 cup sugar (100 grams)
� 1 tsp baking powder
� 1/4 cup shortening or oil
� 1 to 1 1/4 cup warm water (200-250 grams)

  1. Dissolve dry yeast in half of the warm water.
  2. Add sugar to the mixture.
  3. Place flour, in a large mixing bowl and pour in the yeast mixture. Lightly mix using your hand.
  4. Turn out dough onto a clean, smooth surface like a glass or granite counter top.
    Knead the dough until it is well mixed.
  5. When the dough is well mixed, cover it with plastic wrap to prevent it from drying out.
  6. Cut off about 1/4 th of the dough and cover the rest. Roll this piece out into a long roll of about 2 inches in diameter. Cut off small portions off every 2 inches.
    Roll the smaller dough portions into balls.
  7. Flatten each ball into a circle by pushing down the sides of the ball. Try to leave the center untouched and more dough in the center.
  8. Take the black bean filling out of the fridge.
  9. Place one teaspoon of filling in the center of the dough. Close off by kneading the edges of the dough together while cupping the pau in your hand. Place the pau on to small square pieces of wax paper/kitchen paper.
  10. Repeat steps 7 to steps 9.
  11. Let the pau sit on platters covered with plastic wrap for about 30-60 minutes in order for the dough to rise.
  12. Steam the pau in wooden bamboo steamers for 10- 15 minutes.
  13. The pau should come out white and fluffy. Serve hot.

If you want colour pau then add any vegetable colour like colour of beetroot, carrot etc or any edible artificial colour frs to all purpose flour.

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