Red bean Pau (steamed
buns)
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350g Hong
Kong flour
1/4tsp salt
1 and 1/2tsp
instant yeast
60g caster
sugar
160ml-180ml
water
2tbsp Crisco
shortening
red bean
paste
Method
1. Weight red
bean paste 40g and lightly shape into ball. Set aside.
Mix yeast
with 1tbsp lukewarm water, set aside for 5mins.
2. Add all
ingredients in a mixing bowl except shortening and combine well.
3. Add
shortening and knead till dough became smooth and no sticky to hands.
4. Cover with
damp cloth and rest for 60mins.
5. Knock down
dough to expel some air, transfer to a lightly floured surface and knead for a
while.
6. Weigh out
50 gm of dough and roughly shape into a ball and rest for 10mins.
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