Pandan Bao~

i had some remaining Hong Kong flour left in the kitchen, hence, i attempted to make some bao1 (man2 tou2).

~*Pandan Bao*~

i added some pandan paste and extract to give the green colour appearance and pandan aroma. They tasted exactly like mantous when they were pipping hot. But when cooled, they kind of tasted like steamed chinese rice cake...

Ingredients:

• 1 3/4 Cup Hongkong flour (refined wheat flour) (sift)
• 1/4 tsp Salt
• 1/4 Cup Sugar
• 1 Tbs Yeast
• 3/4 Cup Warm water
• 1 Tbs Magarine/Vegetable oil
• 1/2 tsp Pandan Paste
• 1/4 tsp Pandan Extract

Method:

1. Mix the flour, salt, sugar and yeast together. Add the pandan extract and paste into the warm water, stir-well to mix. Gradually add the warm water mixture into the flour and knead into a dough.
2. Add in the margarine and continue to knead for another 10-15 minutes.
3. Separate the dough into smaller balls, shape them to you preference and place them into little aluminium tart cups. Leave it to prove/rise for 90 minutes or till double in size.
4. Steam over boiling water for 10 minutes.
5. Enjoy~