Red bean paste ingredients:
250g red bean (boiled in a 2 liter pot of water until soft and thick. Then blend it into a paste like smoothie). Cook the paste in a wok with 250g sugar, 3 tbsp oil, 2 tbsp cornstarch in medium heat. Keep stirring until very thick and dry. Make sure it does not stick to the bottom of the wok. Flip and stir when getting thicker. Please caution from the volcano bubbles, it may pop out to your direction. Wear gloves.
Bun dough ingredients:
300g pau flour
3g baking powder
3g instant yeast
160ml water
30g castor sugar
15g crisco veg shortening
Method:
Mix bun dough ingredients and knead into dough. After 1st proofing, knead the dough lightly to release the gas. Divide into approx 40g each. Then shape the dough into a ball size. Cover with a damp tea towel for 10mins. Flatten the ball using your palm. Pull the edges to thinner dough. Put about 25g of filling into each dough. Pleat and shape. Cover with towel again and proof for 30mins. Steam for 10mins on high heat .
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