Peanut Wholemeal Langkap Pao - Direct Method

Ingredient

Method

面团： 6g 即溶酵母 200g 清水 90g 细糖 20g 白油 1 tsp 盐 300g 包粉 100g 全麦粉 餡料: 90g 烤香花生粹 40g 细糖 35g 牛油 Dough: 6g instant yeast 200g water 90g caster sugar 20g shortening 1 tsp salt 300g pao flour 100g wholemeal flour Filling: 90g roasted ground peanut 40g caster sugar 35g butter

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，揉成面团。 3. 面团分成4份，各面团使用手掌心把它揉成光滑面团，大约5-10分钟。 4. 各杆开成长方型，涂上适量的馅料 。 卷起，收口，稍微整形，放在竹蒸笼(锅头里放上水)的硅胶垫上。盖上盖子，发酵40分钟。 5. 大火蒸15-20分钟即可。放置10分钟再取出。 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. 2. Divide the dough into 4 portions, use the palm of your hand to knead each portion into a smooth shine dough, about 5-10 min. 3. Pick 1 portion and roll it into 10-15mm thick into a rectangle shape. Spread 3/4 of the dough with filling. Roll it like a cake roll , pinch seal and then place it over silicon paper inside bamboo steamer (filled the water inside the pot). Repeat for the next portion. 4. Close the bamboo lid, leave to proof for 2nd time about 40 min. 5. Steam for 15-20 minutes. Lets pau sit inside the steamer for another 10 minutes before open the cover.