Red Bean Pau

 Today is a holiday and a good opportunity to make something for the family. I made some pau for evening tea and since it is a big batch, it will also be enough for breakfast tomorrow. This recipe is my favourite since many years because it produces very soft pau. This time I tried to play with some rose shapes. First time I saw rose shape in DG's blog and then by many other bloggers but did not manage to try it out until today.

Ada juga buat bentuk bulat licin

By: Roz@HomeKreation
Source: Betty Yew's book
Makes: 20 pcs (small size)
INGREDIENTS:
300g HongKong / Pau Flour
1 tsp Baking Powder
6g Instant Yeast
1 tiny pinch Ammonia Powder
60g Castor Sugar
150ml Warm Water + 1 tbsp Corn Oil
Ready-made Red Bean Filling

METHOD:
1. Place all dry ingredients into a mixer bowl, attached with a dough hook.
Process while pouring water & oil mixture gradually until smooth.
2. Knead dough with hands for few minutes until smooth.
Place in a bowl & cover until it risen doubled about 40 minutes.
3. Knead again and divide into 20 balls.
Flatten, place filling and pleat.
4. Place onto a piece of paper & steam 12 minutes.

Step-by-step to make roses shape

Steaming in process

BAHASA MALAYSIA VERSION

 Cuti hari buruh ni, boring lak kalau takda makanan... merajinkan diri buat kuih pau untuk kudap2 petang... lebih nya boleh simpan untuk sarapan pagi esuk dan bekal Liana ke sekolah. Resepi ni yg Along paling suka dlm byk resepi yg Along dah cuba sebab pau nya putih & lembut gebu. 

Ramai yg dah cuba buat bentuk bunga2 ni, Along jer yg baru nak try. First time Along nampak bentuk bunga ni kat blog DG then ramai kawan2 lain yg dah buat bentuk ni. Amat mudah, boleh lihat gambar step-by-step kat atas.

By: AlongRoz@HomeKreation
Source: Betty Yew's book
Bilangan: 20 ketul kecil
BAHAN2:
300g Tepung HongKong / Pau
1 st Baking Powder
6g Instant Yeast
1 cubit kecil Ammonia Powder
60g Gula Kaster
150ml Air Suam + 1 sb Minyak Jagung
Inti Kacang Merah yg siap

CARA2:
1. Letakkan kesemua bhn2 yg kering ke dlm mangkuk pengadun.
Tuangkan sedikit2 campuran air & minyak sambil di adun sehingga rata & sebati.
2. Uli dgn tangan sehingga doh betul2 lembut.
Letakkan ke dlm mangkuk & ditutup sehingga kembang 2x ganda (lebih kurang 40minit).
3. Uli lagi & bahagikan kpd 20 ketul.
Leperkan & isikan dgn inti kacang merah.
4. Lapikkan pau dgn kertas & kukus 12 minit.

TIPS UNTUK DAPATKAN PAU YG CANTIK:
1. Jangan guna tepung gandum tapi tepung hongkong/pau shj supaya pau berwarna putih, tidak kuning & lembut gebu.
2. Uli tepung sehingga betul2 licin.
3. Jangan kukus terlalu lama supaya pau tidak berkedut.