Blue Pea Flower Langkap Pau with Chicken Meat Floss

蝶豆花内含的花青素比一般植物多10倍，因花青素有抑制血小板凝集成份，因此4大类的人士要避免饮用，包括：

• 孕妇
• 正值经期的女习惯
• 准备接受手术的病人
• 正服用抗凝血药的患者

Ingredient

Method

Dough: 1.5tsp instant yeast 125ml water 50ml blue pea flower water 80g caster sugar 25g veg. oil 1/2 tsp salt 350g AP flour Filling: some condensed milk some chicken meat floss

1. Heat 40-60 blue pea flowers with 75ml water, and reserve 50ml to use. (The more flowers to cook, the blue color more strong and dark) 2. Dough: Place the dry ingredients in a bowl. Put the water in a cup and sprinkle instant yeast on top. Set aside for 5 minutes, until the yeast begin to react. Make a well in the center of the dry ingredients, then pour in the blue pea flower water and yeast mixture. Mix until the dough forms then continue knead for about 5 minutes using dough hook in high speed. Cover with wet towel, ferment for 2 hours. 3. Once the dough has risen, place it on a floured surface and knead lightly. 4. Divide the dough into 3 portions, pick 1 portion and roll it into 10-15mm thick into a rectangle shape. Spread 3/4 of the dough with condensed milk and sprinkle chicken meat floss over the dough. Fold into thirds like business letter and then place it over parchment paper. Repeat for the next portions. 5. Leave to proof for 2nd time about 1 hour. 6. Steam for 15 minutes using food steamer. Lets pau sit inside the steamer for another 5-8 minutes before open the cover.