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Monday, May 6, 2013

Carrot 'Ling Yung' Paus

Such a nice coloured steamed pau using natural ingredients.  No colouring was added.  The bright yellow colour comes from the carrot juice/water.  Using the store bought lotus seed paste [ling yung] helps making these paus so easy and hassle free.  

I wouldn't mind making them again and again when I want the paus to look this colour.   Really easy yet satisfactory results.
[makes 16 pieces]
350 gm pau flour sifted together with 1 tsp double action baking powder
Mix together - 200 ml carrot juice/water [*], 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening
[*] 1 small carrot blended with 180 ml or more water - strained to obtained 200 ml carrot juice/water 
Filling - 250 gm Lotus seed paste [store bought]
Using a Dough Mixer or Hand Knead
  1. Combine all the ingredients [except shortening] in a mixing bowl.  Knead until soft [about 5-10 minutes].  Then add in the shortening, continue to knead until soft, smooth and elastic.
  2. Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
  3. Punch down dough and remove dough to a floured surface, divide into 2 round balls.   Then divide each ball into 8 equal portions. Shape each into a ball, then roll into flat circle.
  4. Wrap filling with each flatten dough.  Gather the edges and shape into pleated paus or round balls.  Place on parchment or greased proof  paper in the steaming tray.

  5. Leave to prove for 15 - 20 minutes or until double in size.
  6. Steam over high heat for 10-12 minutes in a steamer.  Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin [sometimes  they may be a little wrinkle - probably because of proofing time but the texture is unaffected].
I'm sharing this post with Aspiring Bakers#31 - Bao Ho-Chiak -  May 2013 event hosted by Miss B of everybodyeatswell in Flanders.


Phong Hong said...

Kimmy, I like lotus paste and I know that I will love these paus! Haiyah, when am I going to make pau? Hee..hee...

Miss B @ Everybody Eats Well in Flanders said...

Thanks Kimmy for your participation!
Good idea, I've never thought of using carrots for the bao skin, I always think of using sweet potatoes if I want a orange-coloured bao. Thanks for your sharing!

kimmy said...

Hi Phong Hong, anytime my friend...

kimmy said...

Hi Miss B, since making this, I have made others also using carrots. The colour is just as nice.

Esther@thefussfreechef said...

this is very unique, Kimmy. Using carrot juice with lin yung, i have to bookmark this to try soon.

kimmy said...

Hi Esther, The pau texture is good and so much easier with store bought filling.

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