DOUGH STARTER (PAU WATER ROUX) 21/1/2013

300 g                                              HongKong Flour

1 packet                                         Instant Yeast (2¼ teaspoons)

2½ tablespoon / 50 g                   Sugar

125 ml                                             Full Cream Milk

1 portion                                        Water Roux (25 g Flour/125 g Water) - 65’C

-        Add Flour, Yeast, Sugar and Water Roux into a mixing bowl and pour the milk. Roughly incorporate water into the flour.

-        Set aside covered with damp tea towel for 15 mins to let the flour absorb the water. 

-        Mix the flour mixture to a dough

-        The dough will be a bit sticky at first.

Knead until it's soft and smooth (approximately 20-25 mins).

-        Coat a mixing bowl with oil. Place dough in a mixing bowl, cover the bowl with wet cloth or cling wrap.

-        Let the dough rest for 45 minutes or until it double in size. 

-        When dough is double in size, punch air out and knead into a ball.

-        To maximize the flavour.  Proof a second time round in the fridge left overnight. (skip ini sebab kadang-kadang boleh jadi batat)

DOH PAU ZZA

                                             Dough Starter

½ (¼ teaspoon)                 Ammonium Bicarbonate
1 tablespoon                       Baking Powder    

80 g                                     HongKong flour  )  mixed

40 g                                     Corn Starch          )  thoroughly

25 g                                      Full Cream Milk - chilled  )  jadikan

1 tablespoon                       Lime Juice                          )  buttermilk

3 tablespoon                      Shortening 

Knead well for 10 mins.

Weigh Dough/divide equally (50 g – 60 g)

Proof  for 20mins / Steam for 15 mins on high heat.