Seaweed Meat Floss Orange Langkap Pau

Ingredient

Method

面团： 2 tsp 即溶酵母 285ml 清水 110g 细糖 60g 粟米油 1/2 tsp 盐 300g 低筋面粉 220g 高筋面粉 2.5tsp orange emulco 餡料: 适量 炼乳 适量 肉松 1-2 海澡 Dough: 2tsp instant yeast 285ml water 110g caster sugar 60g veg. oil 1/2 tsp salt 300g LP flour 220g HP flour 2.5tsp orange emulco Filling: some condensed milk some meat floss 1-2 Seaweed

1. 面团：分别用清水和酵母放入碗搅拌静置5分钟，待用。 2. 将其他材料放入大碗里，倒入酵母溶液，使用dough hook 揉成光滑面团，大约5分钟。 3. 取个碗，涂些植物油在碗里，放入面团，盖上保鲜纸，发酵至双倍大。 4. 面团分成2份，各杆开成长方型，涂上适量的炼乳再铺上海澡，海澡上再涂上适量的炼乳，最后洒上肉松。 向上折1/3， 前端再向下折1/3覆盖着之前折上的面团，稍微整形，放在纸上。上层涂上适量的炼乳再洒上黑芝麻。发酵30分钟。 5. 大火蒸15-20分钟即可。 1. 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 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. 2. Once the dough has risen, place it on a floured surface and knead lightly.\ 3. Divide the dough into two portion, pick 1 portion and roll it into 10-15mm thick into a rectangle shape. Spread 3/4 of the dough with condensed milk over the dough, place the seaweed and spread the condensed milk on top the seaweed, finally sprinkle meat floss. Fold into thirds like business letter and then place it over parchment paper. Top with the condensed milk and black sesame on the surface. Repeat for the next portion. 4. Leave to proof for 2nd time about 30 min. 5. Steam for 15-20 minutes using food steamer. Lets pau sit inside the steamer for another 5-8 minutes before open the cover.