Cheen Long Pau With Salted Egg Yolk Powder


Cheen Long Pau.jpg

Skin Layer
200 g All Purpose Flour or Hong Kong Flour|
1/2 tsp baking powder
(sieve flour with baking powder 2 x)
1 tsp Instant Yeast Granules
30 g castor sugar
40 g shortening
100-150 ml warm water

1) In a mixing bowl, add in flour mixture, instant yeast, sugar and shortening. Add in water gradually and knead to form a non sticky soft dough. Leave dough to proof for one to 2 hours.
2) Weigh risen dough at 40 g per portions and shape into balls. Rest them for another 10-20 minutes.
3) Flatten each ball of dough, wrap in salted egg yolk fillings and seal. Leave the flattened paus on a tray, wrap with a roomy plastic bag and proof for the second time for 30-40 minutes. Spray surface with water.
4) Arrange paus in a flat frying pan and heat over low heat without oil till both sides are golden, taking about 10-15 minutes. Serve hot.

3 fresh salted eggs yolk – steamed and mashed roughly.
1 tbsp toasted sesame seed
50 g pounded roasted peanuts
150 g Knorr Golden Salted Egg Yolk Powder
2 tbsp sugar
A dash of water

Combine all ingredients together, bind with water. Scale at 30 g per portions and shape into rounds.

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