Chicken Pau 鸡包
Ingredients for Skin (adapted from No Frills Recipes)
Gm Pau flour/Hong Kong flour
Flat tsp yeast
Ml lukewarm water
Gm caster sugar
Tsp shortening (I used mooncake shortening)
Flat tsp DA baking powder
Ml water + 1 tsp (I used fresh milk)
Add in 130 gm sifted pau flour, mix well and roughly form into a ball of dough. Set aside for 15 mins.
Pour (B) into (A).
Add in shortening and water sparingly, knead till dough doesn't stick onto the hands.
Cover dough with a wet cloth, place in a warm place and let dough prove till double in bulk, around 1 hr to 1.1/2 hr.
Set them aside for another 15 mins, and meanwhile prepare the steamer with water.
Quickly and carefully remove the steamer cover so that condensed steam will not drip onto the pau.
Remove the pau from the steamer rack and serve hot.