Red Bean Paste Pau

Red Bean Paste Pau

Starter for the Pau dough

40 gm Hong Kong flour
1/2 tsp yeast
 40 gm water

Method:

Mix flour and yeast in a bowl. Slowly add in the water.
Stir to form a paste. Leave aside for 50 mins to proof.

The Pau dough

125gm  Hong Kong flour
25 gm icing sugar
1/2 tsp double action baking powder
1/8 tsp salt
10 gm corn oil
 40 gm water

Method:

Mix flour, icing sugar , salt and double action baking powder using a hand whisk.
Add in the starter dough and oil.
Mix together, adding the water little by little and knead into a smooth dough.
Divide the dough into 8 portions or 16 portions to make mini paus.( 25gm dough for mini paus)
Wrapped with Red Bean Paste (20gm paste)
Roll dough into round shape .
Place on a piece of square greaseproof paper.
Let the dough proof for 20 mins.
Steam the paus for 20 mins on medium heat.
Transfer paus to cooling to cool or serve hot.

Happy trying!!
Kelly's Kitchen