Siew Pau Recipe
Water Dough
- 300g high protein flour
- 100g shortening (Crisco brand)
- 1 lime juice
- 1tbsp sugar
- 1tsp salt
- 7-9tbsp ice water
Oil Dough
- 130g plain flour
- 65g shortening
Method
- Rub A dough until elastic. Quickly rub B to form a big dough den divide into 16 -17 small ball n same as the water dough.
- Water dough wrap oil dough roll pastry like swiss roll for 2 times.
- Wrap in fillings glazed pau with egg yolk n bake at 185"c for 30mins glaze again with sugar water n bake for another 5mins.
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