Purple Sweet Potato Langkap Pao

Ingredient

Method

面团： 6g 即溶酵母 200g 清水 100g 细糖 20g 白油 1 tsp 盐 400g 中筋面粉 餡料: 适量 椰香紫薯馅  Dough: 6g instant yeast 200g water 100g caster sugar 20g shortening 1 tsp salt 500g AP flour Filling: purple sweet potato filling

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，涂上适量的紫薯馅 。 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40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 filling. 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 40 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.