Overview
For the preparation of steam pau.
Cool and dry conditions 18 ± 2°CCool and dry conditions 18 ± 2°C
365 days
Pail
Wheat, Wheat Products, Soy, Soy Products
1. Mix Group 1 for 3 minutes at speed 1
2. Further mix for 12 - 13 minutes until the dough is well developed.
3. Allow dough to rest for 60 minutes OR till the dough double size.
4. Roll and fold OR alternatively remix for 2 + 7 minutes to de-gas purposes (smooth dough shall be obtained)
5. Scale and mould the dough 60g each.
6. Rest for 10minutes.
7. Prove the dough for 45minutes at 37ºC and humidity 75.
8. Steam for 11-12minutes.
Wheat Flour, Sugar, Vegetable Fats & Oils (Palm Based), Leavening Agents (E500, E541, E341), Permitted Emulsifiers (E472(e), E322, E471)
1. Mix Group 1 for 3 minutes at speed 1
2. Further mix for 12 - 13 minutes until the dough is well developed.
3. Allow dough to rest for 60 minutes OR till the dough double size.
4. Roll and fold OR alternatively remix for 2 + 7 minutes to de-gas purposes (smooth dough shall be obtained)
5. Scale and mould the dough 60g each.
6. Rest for 10minutes.
7. Prove the dough for 45minutes at 37ºC and humidity 75.
8. Steam for 11-12minutes.
Wheat Flour, Sugar, Vegetable Fats & Oils (Palm Based), Leavening Agents (E500, E541, E341), Permitted Emulsifiers (E472(e), E322, E471)