This layered steamed bao is not difficult to make, one thing difference is instead of wrap the kaya inside like normal kaya bao but this is to spread the kaya on each layer of bao dough.
Kaya layered steamed bao is done!
My rolling skill is not that good, if you are able to roll each layer equally size then you will have even and nice layers after steamed.
Nevertheless, this bao was so good, soft, fluffy and right sweetness of kaya (i used homemade kaya) , it almost gone finished the same day i made this ^_^
Kaya Layered Steamed Bao 千层加央包350g Pau flour ( I used Bluekey brand )1tsp double action baking powder1tsp instant active yeast40g caster sugar
10g shortening200g water, or adjust accordingly180g Kaya a.k.a coconut jam, I use homemade kaya, recipe hereMethod
- To make Bao dough. Mix all ingredients in a stand mixer, slowly add in water and knead till smooth dough. Cover and set aside at warm place to proof for 30mins.
- Divide the dough into 10 equal portions (~58g each) and shape to smooth ball, set aside to rest for another 10mins.
- Take a ball of dough, use a rolling pin, roll into a circle disc (~7”), then place it on the removable bottom plate ( from the 8” removable bottom cake tin) then spread 20g Kaya on it. Repeat the rest of 9 pieces, top the last piece without Kaya. Keep aside to proof for another 45mins.
- Steam over high flame for 30mins. Remove the layered bao from cake tin, slice it then serve.
Recipe by Sonia a.k.a Nasi Lemak Lover