Pumpkin Sengkuan Bao
Ingredients:
250 g Hongkong pau flour
100 g pumpkin puree (steam and mash into puree.)
15 g full milk powder
60 g castor sugar
1 tsp instant yeast
60 g water (+ & -)
(estimation is required if it is too dry add 1 -2 tbsp water /too wet sprinkle some pau flour)
1 1/2 tsp corn oil
Direction
1 )Mixed all the above ingredients, hand knead till become a dough.
2) Add the corn oil lastly mixed till well combine.
3) Set aside to proof for estimate 30 minutes (or double it's size)
4) Release air and knead till smooth and divide the dough @55 gm each .shape into round
5) Set aside to proof till double the size estimate 10 minutes.
6) Steamed the pau on high heat around 10 - 12 minutes.
Note:
Please make adjustment of liquid and flour amount due to seasonality from
( temperature, humidity, manufacturing from different batch of pau flours you use.) Estimation + & - is required if it is too dry add 1 - 2 tbsp water depending so adjust yourself.
If too wet sprinkle some pau flour