Lanai Kijang

Lanai Kijang

Friday, June 3, 2011

Hakka cheen loong pau

hari ni buat kuih dengan nama cina yang sangat panjang.... sebenarnya sbb dah ada buat inti kacang merah dan x tau pulak nak buat kuih apa, mula tu nak buat pau tp macam x yakin jer sbb penah buat tp kembang ciput jer, so g bw cari resepi yang guna inti kacang merah ni dan mudah nak buatnya.... terjumpalah resepi kuih ni kat dapur Madiha.... baca dia punya komen tu mmg kuih ni kegemaran orang2 cina... tp kak rose x pandai nak buat nipis2 macam tuan resepi tu buat!

pada Madiha, kak rose ucap terima kasih dan mintak izin nak cnp resepinya kat sini lak ya....

Ingredients for the skin:

200 gm. Hong Kong flour (I used all purpose flour)
1/2 tsp. baking powder
1 tsp. Instant Yeast
35 gm. castor sugar
40 gm. shortening
100 ml. water (if dough is too dry, add a little bit more water)

Ingredients for fillings:

Mix all together:

100 gm. roasted groundnuts - blend
1 Tbsp. sesame seeds - roasted
30 gm. castor sugar
a pinch of salt
some water

(kak rose x buat yg ni sbb guna homemade inti kacang merah)
I used Red bean paste (25 gm each & make a round ball)

keratan rentas dia.... x pandai nak buat nipis2 tu... apa pun mmg sedap.

Method:

(1) Mix all the skin pau ingredients into a mixer and beat till you get a smooth pliable dough. If it's too dry, add in a little bit water.
(2) Scale into a round ball and let it rest for 1 hour.
(3) Scale proved dough into 40 gm. portions and then wrap with fillings of your choice. You can either wrap with peanut fillings or red bean paste. Press lightly to flatten the surface.
(4) Leave to proof for another 45 mins.
(5) Heat up frying pan with some oil (not too much) and fry the paus until golden brown on both sides.

2 comments:

Nieza said...

assalam kak Rose, kuih ni mcm roti ke?tak pernah mkn lagi tapi nampak sedap ada inti tu ..

Kak Rose said...

Nieza, macam bun jugak tp texture dia padat sikit... sedap wpun dah sejuk tetap lembut gitu..