Pandan Kaya Langkap Pao - Direct Method

 

Ingredient

Method

面团： 7g 即溶酵母 255g 清水 80g 细糖 20g 白油 1 tsp 盐 500g  包粉 5g 斑斓粉 餡料:  130g 椰奶 2B 蛋，约85克 85g 细糖 3/4tbsp 斑斓粉 Dough: 7g instant yeast 255g water 80g caster sugar 20g shortening 1 tsp salt 500g Pao flour 5g pandan  Filling: 130g santan coconut milk 2B eggs, apprv 85g 85g caster sugar 3/4tbsp pandan powder

餡料: 1. 把斑斓粉、糖加入蛋里，打散至糖溶化，过滤。 2. 把面糊，小火煮方式一边搅拌一边煮至咖椰变浓稠即可。 面团： 1. 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。 Filling: 1. Add pandan powder and sugar to the egg, beat until the sugar melts, pass through a sieve. 2. Cook the batter on low heat and keep stirring until the kaya becomes thick. Dough: 1. 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.