Love the soft, moist & fluffy pao combined with aromatic crushed peanuts. Pao skin is thin.
You can roast peanut in oven or just tossing them in a dry wok until peanut skin turn brown. Then keep in airtight container. You can prepare this a day earlier and only blend it when ready to use. Just quick blend in a blender for a fine grounded texture. (Do not overblend as it will cause the peanut to release it and turn into peanut butter)
Steamed paos can be kept in freezer for future consumption. Just re-steam when you want to eat.
Ingredients: (Makes 10 pcs)
Pao skin:
(A)
65g Pau Flour (sifted) - I'm using Bluekey Pao Flour brand
1 1/4 tsp Instant Yeast
60ml Lukewarm Water
(B)
185g Pao Flour - sifted
50g Castor Sugar
50-55 ml Water
1/2 tsp Baking Powder
2 1/2 tsp Shortening (I used butter)
Fillings:
150g Roasted Peanuts - grounded
40g Castor Sugar
50ml Corn Oil
Step by Step:
1. Combine Pao Skin (A) together, cover and set aside to rest for 15 mins.
2. Combine (A) & (B) together (except shortening) in a mixing bowl. Knead until well combined about 5-10 minutes. (You can use hand knead or machine knead). Then add in the shortening, continue to knead until soft, smooth and elastic.
3. Shape into a giant ball, cover and leave to rest for about 30 minutes or until double in size.
4. Meanwhile, mix peanut fillings together and set aside.
5. Punch down dough and remove dough to a floured surface.
6. Divide into 10 equal portions - about 45gm each and roll into balls.
7. Flatten each ball, then roll into flat circle. Scoop peanut fillings onto flatten dough.
Gather the edges and shape into pleated paus or round balls. Place on pre-cut parchment square paper or greased proof paper in the steaming tray.
8. Leave to prove for 45 minutes from the time you finished shaping the last pau or until double in size.
9. Steam over high heat for 10mins in a steamer. Turn off heat (but do not open cover). Leave pao sit inside for a further 2-3 minutes before uncovering and remove to cool on wire rack. This is to prevent sudden temperature drop and causing the pao to have wrinkly skin.
Happy Cooking.
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