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Methods:
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Measure all ingredients into the bread pan
in correct order as suggested by the manufacturer of your breadmaker.
Insert bread pan into breadmaker.
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Select setting to Dough. Press Start to begin.
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Meanwhile, prepare custard. Combine
custard powder, tung min flour and castor sugar in a non-stock pan. Add milk
and stir mixture over low heat till well mixed (Picture
1). Add butter. When butter has dissolved completely, turn off heat.
Keep stirring mixture while gradually adding in beaten egg (Picture
2).
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When breadmaker signals and display reads 0:00,
remove dough.
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Punch dough down to release air bubbles
produced during the proofing. Divide dough into 12 equal portions, each
weighs approx. 50g. Shape into rounds.
Cover dough with a damp cloth and rest for 5 minutes.
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Use a rolling pin to roll out a portion
of dough such that edges are thinner than the central part. Place some custard filling
of approx. 30g each (Picture 3)
in the centre and wrap to form a pau (pleat or round as you preferred). Place
pau on a piece of parchment paper. Repeat for remaining dough.
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Proof pau for 15-20 minutes.
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Boil water in a steamer. Steam
custard paus over rapid boiling water for 10 minutes. Serve while paus are still
hot.
Notes:
Cycle Settings and Time of my breadmaker
(Takada brand):
|
Program |
Total
Cycle Time |
Primary Knead |
Primary Rise |
Secondary Knead |
Secondary Rise |
Loaf
Shaping |
Final
Rise |
Bake |
|
Dough |
1:30 |
20 min |
- |
- |
20 min |
30 sec |
50 min |
60 min |
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All ingredients must be at room
temperature.
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Order of ingredients addition recommended
by my manual: (a) Water or other liquids, except otherwise directed; (b)
Salt, fat, flour and other dry ingredients, except yeast; (c) Yeast.
Make sure to keep yeast dry and away from the salt (if any).
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When timer cycle is used for more than a
couple of hours, reduce the liquid by one or two tbsp to reduce the
possibility of over-rising.
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Please adjust water content of this recipe.
Remember amount of water required depends on type of flour used, type of liquid
used, temperature and humidity of atmosphere at the time of making the pau.
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Avoid water condensate at steamer's lid
from dropping to the pau. Dry lid with a cloth every time you remove the cover
of the
steamer.
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Pau dough kneaded using breadmaker needs more
water (58%) than pau kneaded by mixer (45-50%). Breadmaker needs
soft dough for the mixing/kneading blade, which is less powerful than the dough
hook of the mixer.
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Important notes for the making of custard:
- Cook custard at slow heat.
- For a smooth, non-lumpy custard, keep stirring at all times.
- Add milk into the dry ingredients a little at a time. Keep stirring at all
times.
- Lightly beat the egg in a bowl before pouring it little by little in to the
mixture. Keep stirring.
- For softer custard, do not cook custard for too long before adding egg. This
is to prevent it from drying up too much.
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Pau flour and cake flour specified in this recipe
are low in protein compared to bread flour. Gluten is most probably not fully
developed with the kneading done by the breadmaker (not as efficient as heavy
duty mixer). Most of the case, you will get less texture and less volume
pau from dough kneaded by breadmaker. Well, you get what you put in. Mixing
dough with a breadmaker is a fast and convenient way but you will have to accept
the set back.
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