蒸：箭猪包

食谱还是用回之前的，我个人觉得简单又容易。这次做成箭猪形，馅料是用红豆沙而已，因为想淸掉冰箱里所剩下的一点点这个，一点点那个。嘻嘻........

食谱取自 cooking pleasure。

Ingredients:
350 gm plain flour + 1 tsp double action baking powder (sifted)

Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar

1 tsp instant yeast

1 tbsp shortening              (I used butter)

Method:

1. Combine all the ingredients [except shortening] in a mixing bowl.  Knead until soft [about 5-10 minutes].  Then add in the shortening, continue to knead until soft, smooth and elastic.
2. Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
3. Punch down dough and remove dough to a floured surface, shape into 2 round ball.  Press each ball flat, then divide into 8 equal portions. Shape each into a ball, then roll into flat circle.  Do the same for the other piece.
4. Wrap each piece with about a tablespoon of filling.  Bring the edges together into a round or pleated pau shape.
5. Place on parchment or greased proof  paper in the steaming tray.   Leave to prove for 15 - 20 minutes.
6. Steam over high heat for 12 minutes in bamboo or electric steamer.  Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin.
7. Serve immediately or steam for about 10 minutes when serving.

我参与 Aspiring Bakers #31 - Bao Ho-Chiak ( May 2013) hosted by Miss B of Everybody Eats Well in Flanders