This round i'm using it for the paos and it turned out just right.
Don't they looked like "Golden eggs"??...:) The colour is so beautiful and the texture is very soft too. Here's the recipe..
Ingredients for the dough:
500g Pao flour
2 tsps Double action baking powder
11g Instant yeast
100g Mashed pumpkins
110g Caster sugar
50g Shortening
160-170ml Water (add slowly into the mixture)
Method for the dough:
~ Mix all ingredients except water in a mixer bowl.
~ At medium speed slowly add in the water to form a smooth dough (might not need that much amount of water, all depends on the pumpkin used)
~ Divide the dough into 3 even portions, flatten each portion and roll up like a swiss roll (2 times)
~ Then cut out into small portions (about 40-50g each) -all depends how big you want the paos to be, as shown below.
~ Flatten each small dough with rolling pin and wrap in filling. Cover with damp cloth until the dough is double in size.
~ Arrange in steamer and steam over high heat for 10 minutes.
* 200-300g Roasted peanuts (grind)
* 3-4 tbsps Caster sugar ( can be reduced if too sweet)
* 2 tbsps Cooking oil
~ Mix all together, set aside.
or
* Some ready made red-bean paste.
When times come for testing, my daughter prefered the peanuts than the red-bean which she used to favour..;p Guess i should make all with peanuts filling next time.
Thanks for sharing the paos with me! BTW, saw the picture that you roll the pao dough like the Shanghai mooncakes skin we made...gpt any difference? Better if roll this way?
ReplyDeleteHi BB, you re welcome..:)
ReplyDeleteAccording to my mum, said roll it this way may have the layered texture, but maybe i flatten it the other way round..;p Will confirm with my mum again.