Cinnamon Langkap Pau

Ingredient

Method

面团： 4 tsp 即溶酵母 150g 清水 80g 细糖 50g 白油 300g 包粉 餡料: 适量 牛油 适量 细糖 适量 肉桂粉 Dough: 4tsp instant yeast 150g water 80g caster sugar 50g shortening 300g Pau flour Filling: some butter some caster sugar some cinnamon powder

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，揉成光滑面团，大约15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，涂上适量的牛油再洒上细糖和肉桂粉。 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。发酵60-90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 by hand for about 15 minutes until smooth. 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 butter over the dough, then sprinkle sugar and cinnamon powder. Fold into thirds like business letter and then place it over parchment paper. Repeat for the next portion. 4. Leave to proof for 2nd time about 60-90 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.