Paos
Ingredients
Dough
-
500 g Blédor Farathas
-
5 g yeast
-
15 g Sugar
-
15g Oil
-
250 ml Water
-
1g Improver (optional)
Filling
- Roasted egg
- Sautéed chicken
- or the vegan- version : Sautéed tofu with vegetables
Preparation
- Mix all the dough ingredients together and knead for 10-15 minutes. Let it rest for an hour, until the dough doubles in volume
- Roll the dough on a floured surface and divide it into 75 to 100 grams portions.
- Roll them into small circles.
- Place the stuffing in the middle and close by "twisting" the edges slightly.
- Place the balls on a lightly oiled grease paper and steam the paos for 15-20 minutes.
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