How to Make Margherita Pizza at Home | Gordon Ramsay
This is a very quick at-home recipe for making Margherita pizza - using rosemary instead of basil for a twist on the classic. This recipe takes you right from dough to topping. Cook it in a frying pan to recreate the searing heat of a pizza oven at home.
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Margaret’s homemade Steamed Pau with red bean paste
My 1st test video ????
Here’s mum’s recipe
STEAM RED BEAN PAU
Ingredients
500 g pau flour
1 pkt yeast
2 teaspoons baking powder
120 g sugar
250 ml water
30 g shortening or margarine
1⁄2 packet of ready-made red bean paste (from cake shops)
Tracing paper (cut sizes of 2x2 inches for bottom of pau)
METHOD
Combine flour, yeast, baking powder and sugar in a mixing bowl and beat on No:3
Add water bit by bit until dough becomes one, then add in shortening or margarine, continue to beat till dough becomes one whole
Take dough out, sprinkle some flour onto the table top, then knead for 2-3 mins till nice and smooth
Cover dough with a damp cloth and let it rise
(To test if dough is ready, fill a glass of water, pinch and roll a tiny bit of dough and drop it in the water. If it rises to the top, it is ready, otherwise allow dough to rise a bit more)
If you have only 1 steamer container, make only 5 balls from dough first
If you have 2, you can make 10 at once, about the size of a ping-pong ball
Roll each ball of dough flat, fill it with a ball of red bean paste, close nicely, put cut 2 x 2 inch tracing paper at the bottom of the pau and arrange each done pau directly into the steamer container
Once done, leave pau’s in the steamer container and allow it to rise again for another 5-10 mins before you steam them
While waiting, prepare the steamer and bring the water to a boil
Once water is boiling, steam pau’s for about 10 mins. You will see it rise into big fluffy pau’s
If you have only 1 steamer container...once you have finished to steam the first 5 nos. then repeat the process for the remaining dough batch per batch as you need to place the pau’s directly onto the steamer container so as not to lose the shape of the nicely risen pau.
Repeat till dough is finished.
If you wish to keep some pau’s to eat on another day, after the part where you have filled it with red bean paste and closed it, you don’t need to let it rise again, you can just place them in a container and freeze it until the day you want to eat them.
You will need to thaw the pau prior to the same steaming process.
• Use standard measuring cups, spoons and kneading method.
• You can also put kaya or meat as the filling.
• When closing the pau after putting in filling, ensure you do not gather
more dough at the bottom when closing it, coz this will make the pau uneven after steaming...top thin while bottom is much thicker.