Pao with Red Bean Filling

Do you know that the history of pao zi can be traced back to the 3rd century AD, and it is believed that pao was invented by the Zhuge Liang (my favourite character in Romance of Three Kingdoms)?

And coincidentally, pao is also one of my favorite. I could eat 'em all day long - breakfast, lunch, dinner... Call me obsessive? You may!

Red Bean Pao

  • 150g low protein flour
  • 3/4 tsp instant yeast
  • 3/4 tsp baking powder
  • 20g caster sugar
  • 75g milk
  • 2g shortening
  • 150g red bean paste (home made or store bought)
Cooking Directions
  1. Combine all ingredients, knead for around 15 minutes.
  2. Cover the dough, let it rest until double in size.
  3. Divide the dough into 6 pieces, roll up to form a round wrapping (the edges should be slightly thinner than the center).
  4. Roll fillings into balls. Place fillings at the middle of the dough and wrap it up. Seal the edges and place the sealed part facing downward on a piece of square baking paper.
  5. Steam the pao for 15 minutes.
  6. Serve hot. Keep refrigerated (3 days) if not consume immediately. Re-steam for 10 minutes before consume.


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