↑ Before & After ↓
Red Bean Bao Recipe
Ingredients A:-
- Pau Flour 50g
- Instant Yeast 6g
- Castor Sugar 10g
- Water 135g ± (Please adjust water content of this recipe. Remember different flour have different rates of water absorption)
Ingredients B:-
- Pau Flour 250g
- Baking Powder 5g
- Castor Sugar 40g
- Shortening 10g (last step)
Filling : red bean paste
Method:-
- In a small bowl, mix the ingredients A and let it rest for 2 hours.
- In a large bowl, combine ingredients A and B, then add shortening.
- Knead the dough until it forms into an elastic and smooth ball (I used stand mixer to knead). The dough should not stick to your hands, and be quite stretchy.
- Divide into your own desired shape and wrap with your favourite filling.
- I divide the dough 30 g each and wrap with red bean paste.
- Line each pau with a piece of greaseproof paper.
- Cover pau with damp cloth and proof for 25-30 minutes.
- Steam over medium high heat for 10 minutes. (do not open the lid immediately, open the lid slightly then turn off the gas and let it rest in steamer for 2 minutes)
