Kokken -Pau

http://kokken69.blogspot.com/2011/08/chinese-chicken-pau-following-heritage.html

Dough Recipe : (from Dim Sum in Hong Kong)

Hong Kong Flour            150g
Dry Yeast                         2g
Baking powder                 2g
Sugar                                28g
Milk                                  75g
Shortening (crisco)           2g (or lard)

Method :

1. Place all ingredients into a mixer and blend until smooth at low speed.
2. Ferment for 10mins at room temperature.
3. Blend in mixer again for 5 mins.
4. Divide the dough into pieces of 19g each. Roll out to form a round wrapping of about 2 inches in diameter.
5. Place filling in the center of the wrapping and pleat the edge to seal the bun with a round top.
6. Proof Pau at room temperature for 45 mins.
7. Steam Pau over boiling water for 15mins.