3-Day Pau Dough

This is not my first time making paus but its my first time using a 3-day recipe. Wanted to see whether I could get better texture, but I feel that this one had a denser texture than my usual recipe. However it is good for those who doesnt have hong kong flour or pau flour but want white paus. I used all purpose flour (plain flour) for this recipe and had quite white paus compare to using other recipe.



Day 1
Dough starter A:
50g plain flour, sifted with 1/4 tsp salt
1 tsp instant yeast
1 tsp sugar
50ml water

Mix all ingredients. Cover with a damp cloth and proof for 1 day.

Day 2
Dough starter B:
All the dough starter A
300g plain flour, sifted
150ml water

Mix all the ingredients. Cover and proof for 1 day.


Day 3
Ingredients A:
450g of dough starter B (save the remaining 100g, it will act as starter A of your next round)
150g castor sugar
1 tsp ammonia powder
1/2 tsp alkaline water
1 tbsp DA baking powder
3 tbsp water

Ingredients B:
300g plain flour, sifted with 1/2 tsp salt
3 tbsp shortening

1. Mix and knead dough starter B with sugar until it has dissolved.
2. Add in the rest of ingredients A and mix well.
3. Slowly mix in B to form into a smooth and pliable dough.
4. Cover with a wet cloth and rest for 15 minutes before going to shaping and wrapping.

note:
- for whiter paus, add 2-3 tbsp vinegar to steamer water before steaming.

recipe from:
http://jodeli.proboards.com/index.cgi?board=chinese&action=print&thread=273