Prepare ingredients to make the skin of the pau or steamed buns.
Place all the dry ingredients into a mixing bowl. Using the hook attachment, mix all the dry ingredients together.
Add water just enough to get a soft dough.
Knead on medium speed about 5 minutes, just to mix the water and flour together.
Then add in the white shortening.
Continue kneading on medium speed for another 8 to10 minutes, until the dough is soft, smooth, elastic and does not stick to the sides of the mixing bowl or to your fingers.
Remove dough from mixing bowl onto a floured surface and briefly knead again till all is evenly distributed. And you have the basic dough for making pau (buns).
Divide the smooth dough in half. Roll into long cylindrical shapes.
Cut the dough into 50g each.
Continue to weigh the rest of the dough into 50g each and shape into balls.
Roll each ball into a flat circle with a small rolling pin.
Do the same for the rest of the round balls.
Have ready the savory turnip fillings prepared earlier.
Spoon in filling into each flattened dough.
Gather the edges of the flat dough together.
Shape it into pleated pau (bun).
And we're done! Place the pleated pau onto cut parchment or greaseproof paper. If you do not want to cut parchment paper, you can use flattened white cupcake liners instead.
Place the pleated pau (buns) onto steaming tray or plate (with holes to allow steam to pass).
Leave to proof until double in size, about 20 to 30 minutes.
Place the buns on steaming tray into the wok.
Cover and steam over high heat for 15 minutes.
Off the heat and leave the buns for about 3 minutes before uncovering to cool on rack. This is to prevent wrinkle or rough skin.
Transfer steamed buns onto rack to cool a while before serving.
Serve the steamed buns warm in dim sum baskets, if available.
This soft and fluffy yet a little chewy savory turnip pau looks real gorgeous and taste so delicious.
Can't wait to take a bite! So ... Enjoy! Like us on Facebook and get instant updates on our latest recipes www.facebook.com/huangskitchen