i was craving for lai wong bao again… i really love that lai wong (custard) recipe that i made a while back… simple and tasty… (of course, you gain some muscles from whisking the custard). This time, i chose the bao recipe from Chin’s Baking Diary and i have to say that this is indeed a very fluffy bao recipe (＾ｰ^)ノ
this is my first attempt trying to shape a fortune cat (maneki-neko)… it turned out to be a big fat kitty… 失败哦！wuahahaha… will try again next time and share the instructions once i succeed ☆〜（ゝ。∂）
Bun recipe (adapted from here)
Ingredients:
350 gm plain flour + 1 tsp double action baking powder (sifted)
350 gm plain flour + 1 tsp double action baking powder (sifted)
Mix together – 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening
Directions:- Combine all the ingredients (except shortening) in a mixing bowl. Knead until soft [about 5-10 minutes]. Then add in the shortening, continue to knead until soft, smooth and elastic.
- Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
- Punch down dough and remove dough to a floured surface, shape into 2 round ball. Press each ball flat, then divide into 8 equal portions. Shape each into a ball, then roll into flat circle. Do the same for the other piece.
- Wrap each piece with about a tablespoon of filling. Bring the edges together into a round or pleated pau shape.
- Place on parchment or greased proof paper in the steaming tray. Leave to prove for 15 – 20 minutes.
- Steam over high heat for 12 minutes in bamboo or electric steamer. Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin.
- Serve immediately or steam for about 10 minutes when serving.
I just can’t wait to sink my teeth into these… they are just like clouds! soooffftttt … 喜欢！Like Like Like!
Pollution index: 70 (good)
