Baked Pau (烧包)

After trying the portugese egg tart, I gained more confidence and would like to try more... my next target was the baked pau. Well, I discoverd that making baked pau was actually much more easier that the egg tart, especially the skin... Chai Ting maybe you should also try....

Skin A (水皮):
240g high protein flour (高筋面粉)
½ tsp salt, 120g shortening
1 tbsp castor sugar, 4 tbsp water
1 tsp lime juice

Skin B (油皮):
90g plain flour, 70g shortening
1 beaten egg, glazing

Filling:
You can use whatever filling you like. Normally I cooked diced chicken/char siew pork with mushroom, onion and green peas as filling.
Method:

1. Skin A: Mix and knead all ingredients till smooth. Rest for 30 minutes. Divide into 10 parts.
2. Skin B: Mix flour and shortening and divide into 10 parts. Wrap B with A. Roll flatl and roll up like swiss roll. Repeat another time and form into balls. Rest for 15 minutes.
3. Roll skin into rounds, wrap up filling and form into pau shape. Glaze with egg and bake at 200°C till golden brown, about 25-30 minutes.

Note: Do not over mix skin B, otherwise it will be very sticky.