Wednesday, 1 August 2012

Piggy Red Bean Bao (Bun)

Makes 20 pieces

Hong Kong flour 300g
Baking Powder 5g
Icing Sugar 70g
Vegetable Shortening 25g
Instant Yeast 5g
Water 120ml (Room temperature)

Low Sugar Red Bean Paste  400g ~ 500g

For filling:

Divide into 20g per portion. Roll each portion into a smooth round ball. Set aside.

For skin:
1. Mix  instant yeast, one tablespoon icing sugar (remaining icing sugar mix with dried ingredients later) and120ml water in a mixing bowl. Set aside. 

2. Sieve Hong Kong pau flour, baking powder  and icing sugar into a mixing bowl, mix well. Make a well in the center of the flour mixture, add in yeast mixture, mix with spatula. Transfer dough onto a lightly floured work surface. Knead dough until it becomes smooth (about 5 mins). Knead in the vegetable vegetable shortening and continue to knead for another 10 ~ 15 minutes or until the dough becomes smooth and elastic. Take a piece of dough (about the size of a table tennis ball) and stretch it, you should be able to stretch it to a fairly thin membrane without tearing off easily, if not continue to knead for another 5 to 10mins.

3. Roll dough into a smooth round, place in a lightly greased mixing bowl, cover with wet kitchen towel and let it proof for 30 minutes or until it doubles in bulk.

4. Punch down the dough and give a few light kneading to release the trapped air bubbles. Roll dough into long strip, cut and weight into 25g each. Roll each portion into a smooth round balls. Flatten each dough into a small disc with a small rolling pin, make the edges thinner and the center portion thicker. Wrap each dough with 20g of red bean paste. Pinch and seal the seams. Place dough seam side down on a square piece of parchment paper. Cover loosely with cling wrap and leave buns to proof for 20 minutes ~ 25 minutes.

5. Place bao in a steamer and space them apart so that they do not touch one another. Steam at medium to high heat for 8 to 10 minutes (make sure the water is already boiling before steaming). When ready, remove the lid carefully to prevent water from dripping over the baos. Remove immediately and cool it on the rack. Keep any leftovers in fridge. (Store in airtight containers) and re-steam till hot before serving.

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