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Tuesday, April 17, 2007

Red Turtle Bao




Dough starter:

125 gm. Plain flour
1 tsp. double-action baking powder
1/2 Tbsp. instant dry yeast
150 ml. water
2 Tbsp. sugar
1 tsp. white vinegar

Ingredients for bao:

500 gm. Hong Kong flour (bao flour)
1/2 tsp. salt
100 gm. castor sugar
1/2 tsp. alkaline water
1 tsp. double-action baking powder
200 ml. water - add gradually, stop if it's too wet

Method:

(1) Dough starter: Mix all the ingredients together and cover it with a piece of wet cloth for at least 8 hours.
(2) Mix dough starter with ingredients (B). Add water gradually, stop if it's too wet and knead into a smooth dough.
(3) Mix 250 gm. of dough with rose pink colouring. Cover the two dough (red and white) with wet cloth and leave to rise until double in size.
(4) Divide the white dough into 6 portions and form into round balls. Each approximately 140 gm. each. Divide the red dough into 6 portions each about 40 gm.
(5) Roll red dough into a large round and wrap up white dough. Place onto a piece of greaseproof paper. Place into a steamer tray and leave to rise for another 30 mins. until double in size.
(6) Steam with medium heat for about 15 mins. or until cooked.

14 comments:

Anonymous said...

Aunty, Your laughing bao looks good, app if u cld share the recipe. You use rose pink for the skin.

Cranberry said...

wow... so pretty looking red turtle pao. is it similar to those shou-tao (prosperity pao)?

yochana said...

cranberry,

it's just plain pao. Slice it horizontally and spread some kaya on it.

rgds

Anonymous said...

hello aunty, this is so nice. can i use the same recipe for making the normal tau sar pao? thnks

yochana said...

Hi anonymous,

Definitely you can. If the dough is too dry, add in a little more water and if it's too water, knead longer and sprinkle some flour at random. too much flour will cause the pow to be dry.

rgds

Anonymous said...

thnks aunty for your reply. I will definitely try it one of these days. Btw, do you have any tips on steaming buns as mine always have wrinkled surface after steaming.

Anonymous said...

hi aunty, i made this bao today but mine did not turn out as nice as yours. the skin was very wrinkled and ugly. could you pls advise?

yochana said...

HI anonymous,

Your dough might be too wet. don't oversteam the paus, they will get wrinkles.

rgds

Anonymous said...

hi aunty thanx for your reply. i steamed my pao for about 15 mins. may i know what type of steamer you use? do i have to use the bamboo type? i used the wok. also,is it ok to remove the lid after steaming?

yochana said...

Hi anonymous,

Oh no..don't use the wok for steaming pau. Use the 3-tiered steamer.

rgds

Anonymous said...

oic, i dun have the 3 tier steamer. why must we use that type of steamer aunty? can the lid be opened once the pao is steamed?

yochana said...

Hi Anonymous

Oh yes, once the pow is steamed, you definitely can open the lid.

rgds

yochana said...

Hi Elaine,

Here it is:

Anna's Culinary
47 Sims Place #01-173
S(380047)
Tel: 62943588

www.sbestfood.cm/annascourses.htm

rgds

Anonymous said...

Hi,

I was just wondering if i could replace alkaline water with something else or what happens if i leave it out?

Thanks.