Friday, May 17, 2013

Green Tea Kaya Pau 绿茶甜包

Think I make bao make 上瘾. This time, I steam dessert包。I used the same recipe of pork bao that I made days ago, just added green tea powder(that explain the green colour skin). For the filling, I used the jar of Kaya in my fridge that is expiring soon.

I like to see how my dough become bigger and bigger when it 发. Maybe I let it prove for too long or I did not add enough shortening, this time the skin is not very soft and quite chewy and it stick to my teeth. Lesson learnt: don't prove your dough for too long? Can anyone tell me what caused the chewiness?

Bao Skin Ingredients: (I halved the quantity this time)
350 gm plain flour sifted with 1 tsp double action baking powder
Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening

Filling: 1/2 jar of Kaya

1. Add yeast to the water mixture. Let yeast rest and foam up abit before adding flour. Mix well.
2. Knead to form dough and add shortening and continue to knead till smooth and shiny.
3. Let dough rise to double the size, about 1/2 hour. Remove dough to a floured surface, punch down dough and divide into equal portions. Shape into a smooth ball. Set aside to add kaya filling and shape into round shape.
4. Leave to prove for 15 - 20 minutes.
5. Steam over high heat for 15 minutes in bamboo steamer. Off heat and leave bao for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin.

I am submitting this to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.


  1. This is a nice combi, I like green tea and kaya too, I was thinking of making this combi but I have to make my own kaya, abit sian.

    Btw, the chewiness could be due to the flour since you were using plain flour, so the buns tend to be a bit denser. Try hk flour or pau flour or cake flour. To make 1 cup cake flour (120g), take 3/4 cup (100g) plain flour add 2 tbsp (20g) cornstarch, then sift a few times, it will give you more or less cake flour, which is lower gluten level.

    Hope this helps :)