MAA: BAERS YAR «HOE 40 5 wae: ok Lf 200 BMT 80. AA Oe RAG IR + AK 140-160 38 tae: Bb 500 BO » Hk 40 0) an 5 52 OA) (it: 18188 AS) LEAT 10-15 8 2 BORN RAN + to Aim RATER 3. (B13) ‘SR Ak + HEE 10 SPORE HEEL «AC ARO ame A: ROLE MA 45 SEMAN SRR HAE 10 STEER Gi 90% 1H REEL 20 TMB SLASH totes = (4-8) 7 HEMET WINEHL - HEBER 9026 - SR AAR EL 15 S80 > (186) Ingredients A: ‘tbsp warm water. 74 tbsp instant yeast, 40g castor sugar Ingredients B: £300 g Hongkong pao louse), 809 plan lour259 shorten ing, tsp double action baking powder, 140 ~ 160 mi water Filling 500 g red bean paste(store bought, divd into 209 per tions) Grease proot paper (cut into Som squares) Method: 4.Moc ingredients A in a bow! and set aside to ferment for 10-15 minutes ‘2m a mixing bow! , mix all ited fours ingredients, shorten ing and yeast mature (pic 1~2) 3.Siowiy add water until a smooth dough is formed about 10, minutes. You may use all the water or you may not. 4.Cover dough & rest for 45 minutes or until dough doubles in ‘5.Beat dough again for another 10 minutes using the dough hook untl smooth. {6-Scale dough into 309 portions & wrap up with 209 red bean paste or any filing of your choice (pic 4-5) 7.Piace pao onto a piece of greasoproot paper, rest for 30 ‘minutes ‘Place risen pao onto ht steaming steamer & steam for 15 minutes over high heat. (ie 6)