Saturday, October 26, 2013

Steamed filled bun aka pau

Arini mengepau guna resepi dari Sebenarnya lebih kurang jer dengan resepi yg dah ada dalam blog ni.... tapi sajer cuba2 resepi yg double actionnta letak kemudian nih.....

Hati tengah bengang sangat sebab tepung pau yg dibeli di kedai bakery Bagus nih tak bagus langsung. Dah dua kali kena....aritu tepung roti dia turn out so hampeh... mula2 tu ingatkan yisnya dah mati rupanya tepungnya yg kureng. Harap nama kedai jer Bagus tapi jual barang kurang berkualiti....beli tepung pau dan roti di 2 ply ok jer....uli sekejap doh dah jadi cantik. Naiknya pun cemerlang......atau tepung blue key tu pun mabeles....

Faktor pemilihan bahan mentah ni pun sebenarnya memainkan peranan besar dalam menentukan hasil yg baik.

Kejadian pau hari ini, walaupun tak secanti mana tapi tetap mabeles sebab ianya hasil air tanganku sendiri......kuang3...

Yeast dough

Ingredients A :
500 gm pau flour, sifted
1/2 teaspoon salt
1/2 tablespoon of powdered yeast
80 gm castor sugar
1 cup of water, or slightly more
3 tablespoon shortening 

Ingredient B :

1 tablespoon Double-action baking powderMix all ingredients A and using a dough hook, knead on medium speed for about 10 minutes.

Add just enough water so you get a soft dough. The dough will turn out smooth and won’t stick at all to the sides of your mixer bowl or to your fingers.  Let the dough rest for about 1 to 2 hours, till it is double in size. 

Sprinkle B on the dough and knead again till all is evenly distributed.   Let the dough rest for another 15 minutes before shaping.  This is the basic dough for making pau, and you can use this with any filling you like. 

Cut rounds of baking paper, diameter about 3.5 inch.  Divide the pau into 12 pieces.. this will come out to about 77 gm each.  If you want a smaller bun, weight each one at 60 gm.  Shape into balls, flatten and spoon in the filling.   I like to hide the seams of the pau underneath but its really up to you.  Place the filled pau onto the round paper.  Let it proof for 15 minutes. 

Arrange on the steamer leaving some space for expansion, about 1 inch.  After the water has started to boil furiously,  place the buns and steam for 15 minutes. Serve immediately.

Some tips on making pau :

use Pau or Hong Kong flour, or any low protein flour.  Not all purpose flour.

use shortening instead of butter to get the white appearance.

make sure the water is boiling with lots of steam before placing the pau not steam too long, 8 minutes for small pau and for big ones, not more than 15 minutes.

place them far apart so it doesn’t stick to one another while steaming ( learn this from my own mistake).

no opening of lids to check on the pau while steaming.

be careful when removing the pau so the water doesn’t drip onto not overproof the pau or you’ll end up with buns having lots of holes..

some say to avoid wrinkles on the pau skin, let a little steam escape before totally removing the lid (don’t know if this is true or not).

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