Tuesday, November 13, 2012

Sweet Potato Pau/Bun甜薯莲蓉包

Sweet Potato Pau 甜薯莲蓉包

Please refer to the pau making video below

Ingredients for sponge dough:
1 cup of plain flour
1/2 cup of water
1/2 tsp of instant yeast
sponge dough

Mix all the ingredients together cover and let it rest to ferment at room temperature for 2 hours. After 2 hours the sponge dough is ready to be used or you can also freeze it for future use.
sweet potato and sponge dough


Ingredients for sweet potato pau/bun

  • 80g sweet potato (already steamed and mashed)
  • 200g sponge dough ( already made earlier )
  • 145g hong kong flour ( depend on the wetness of the sweet potato, you might need some adjustment)
  • 50g milk
  • 1/2 tsp baking powder
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 Tbsp cooking oil
  • 120g lotus paste or any type of filling you prefer.

Lotus paste

Knead dough till soft and smooth



Mix all the ingredients together and knead it until soft and smooth. Let it rest for 15 minutes.

Divide dough into 8 equal portions, shape and fill each portion with some filling, then steam for 15 minutes.







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