Adapted from guaishushu tortoise bun
Adjustment by using bread maker
Use bread maker dough knead function for 1 hour
250 grams of plain flour
4 grams of instant dry yeast
50 grams of castor sugar
120 grams of lukewarm water
30 grams of shortening
Pinch of salt
Mix all ingredients and use bread maker to make the dough knead function or knead in a standing mixer until the dough leaves the sides of the whisking bowl. You can also manual do this until the dough is smooth and not sticky. Shape the dough into a ball and let it proof until double in size in a advanced preheated oven . Off the oven before putting in to proof. Cover with a clingy wrap or wet towel to prevent moisture loss during the process.
When the dough is proofed, divide the dough of 45gm and put on cupcake liner spread open. Proof again until the dough reach 1.5 times of the size, then transfer to the steamer with COLD WATER. Bring the water boil under high heat and steam for 15 minutes using bamboo steamer or if use metal steamer , please cover a piece of alum foil on the pau to prevent water dripping on it.
Happy Trying!!
Kelly's Kitchen
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