STEAMED BUN /PAU

I make this pau for tea time  and lay on the kitchen table ,when hubby and son back,feel hungry,at least they have somthing to snack while dinner is not ready yet.

STEAMED BUN /PAU
source;fong journal

Ingredients; A
3g instant dry yeast
1 tsp plain flour
1 tsp sugar
1 tbsp water

Ingredients; B
125g plain flour ( both flour ,use all blue key flour)
125g hong kong flour
30g caster sugar
75ml  milk
60-70 ml water
1 tbsp baking powder
15g cooking oil

Filling; I bought ready make pandan paste 1/2 kg per pack

Method;
1.combine A to rest for 15 minutes
2.Mix A and B together except the cooking oil and mix well to form a dough,knead for 5 minutes
  (by mixer or by hand) to incorporate all the ingredients together.
3.Add cooking oil and knead for another 5 to 10 minutes into a smooth dough.
4.cover dough with plastic wrap or damp towel and rest for about 45 minutes ot till dough doubled.
5.Divide dough into 12 portion and wrap some filling in each bun.
6.shape bun and rest the bun for 45-50 minutes or until double in sizes.
7.steam the bun for 10 minutes over high heat,swtich to low heat for another minutes ,turn off  heat
   and keep cover for another minutes,before lift up the cover.

Pau

BASIC YEAST DOUGH FOR MAKING PAU

INGREDIENTS A: adapted agnes chang

500g pau flour ,sifted (blue key)
1/2 tsp salt
1/2 tbsp instant yeast
100g castor sugar
240ml water
3 tbsp shortening

INGREDIENT B;
1 tbsp double action baking powder

Method;
1 .Mix all the ingredients A together and knead into smooth and elastic dough.
2.Cover with a pieces of wet cloth and leave to prove  until it has double its bulk.
3.Sift B on top of the dough and knead well to distribute the baking powder until the dough is smooth
 again.
4.Cover and rest for 15 min before shaping.

Filling ;
300g pork cut into small pieces
200g yambean (bengkuang),cut into small pieces
1 tsp ginger juice and shallot juice
1/2 tsp salt
1/4 tsp pepper
1 tsp chicken stock granule
3 tbsp water
1 tsp sesame oil
1 tbsp fried garlic oil
2 tbsp diced spring onion
1 tbsp cornflour.

Method;
1.Skin: divide dough into 30g per portion and shape into small ball
2.Filling;  mix all ingredients in one direction and chill for 3 to 4hours before using.
3. Roll skin into rounds, wrap up some filling and shape into pau. Prove for 30 min and steam for 15 mins over high heat