Gin Loong Pau - Recipe



Preparation time: 90 minutes

Ingredients
  • 500g Bao flour (from Asian grocers) or bread flour
  • 500g Red bean paste (from Asian grocers)
  • 2 teaspoon Baking Powder
  • 2 teaspoon cooking oil or 50g Shortening
  • 1 small sachet Instant Yeast (10g)
  • 125g superfine sugar
  • 250 ml warm water (not too hot or it will kill the yeast)

Directions

Part A: Preparing the dough
  • Mix the ingredients and then mix in the water gradually. 
  • Knead the dough until it doesn't stick to your hands and becomes elastic.
  • Put dough in a large bowl and cover it with cling wrap.
  • Set it aside in a warm place or on a warm water bath for at least 30 minutes or until the dough doubles in size.
  • Knead the dough again and set aside for another 15 minutes.

Part B: Preparing the Red bean filling
  • While waiting for the dough to rise, scoop the Red bean paste into small balls about half the size of a golf ball, using a small spoon or scoop.
  • Make about a dozen or so Red bean balls

Part C: Making the Pau
  • Pinch a piece of dough about 40-50g and roll it in your hands into a ball.
  • Using a small rolling pin, flatten the dough by thinning the sides but leaving the centre thick so that the Pau will not burst when you wrap it with the paste later.
  • Place the dough on your palm and put a Red bean ball in the centre.
  • Wrap the Red bean completely by pulling up the sides of the dough towards the centre.
  • Roll the Pau gentle with your hands to smoothen the "joints".
  • Repeat this process until all done.
  • Rest them for at least 30 minutes or until they have increased in size.
  • Using a rolling pin, gently roll out the Pau and flatten to about 1 cm thickness, but be careful not to "burst" them. 

Part D: Roasting the Pau
  • Heat a small non-stick frypan on medium-low heat.
  • Lightly grease the pan with a little oil using a paper towel, and remove excess oil if necessary. 
  • Place a Pau on the pan and cover it with a small pot lid directly above the Pau.
  • Check constantly so that the Pau is not burnt, lower the heat settings if necessary.
  • Turn the Pau over when one side is done.
  • Repeat until all done.


4 comments:

  1. We roast puran poli just like gin loong pau but do not add yeast in the dough. I am so going to try this with gluten free flour. Thanks for the recipe Jeff.

    ReplyDelete
    Replies
    1. Hi Balvinder,

      Thanks for the info on Puran Poli. I must try to make that one day. Hope it works well with the gluten free flour. Thanks for giving this recipe a go. You are the first one so far to use this recipe. I welcome your feedback so that others may benefit from it.

      Cheers,
      Jeff

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    2. Jeff, I made the red bean paste yesterday and now I am wondering which flour mix to use to make the dough. What do you eat with gin loong pau?

      Delete
    3. Hi Balvinder, The gluten free flour should work, perhaps add more baking powder if you are not using yeast. This Pau can be eaten on its own as snack, although I used to have it for breakfast when I was little.

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