Directions: |
Directions:Mix the flour, yeast, sugar, salt, and butter. Add warm milk gradually and knead it to form a very soft dough.(It may take about 1 ½ cups warm milk, BUT add more warm milk little by little IF REQUIRED). The dough has to be very soft when pinched.
Apply oil to a bowl (about 1 tsp oil), place the dough in it and cover the bowl with a cloth. Keep the bowl in a warm place for about 1 hour till the dough has doubled in size. (It may take longer than 1 hour to double in size depending on the weather, maybe 1.5 hours to 2 hours. Warmer the climate faster it will double in size).
Place the dough on kitchen surface, lightly remove the air from dough by punching dough. Divide dough into 15 portions. Form balls of each portion and place them on a greased baking tray as shown.(Baking tray size is about 13X9X2 inches) Cover tray with cloth and leave in a warm place for 45 minutes to an hour.(Again, depending on the weather).
Preheat oven at 425°F (220°C).
Brush top with egg or milk.
Bake for 10 mins. Remove from baking tray. Brush top with butter.
Cover pćo in cloth for at least 30 mins before serving. |
Personal
Notes: |
Personal
Notes: Brushing top of pao with egg before baking will give a nice shine to the baked pao. Or you can brush with milk on top.
Keeping baked pao in cloth for 30 mins immediately after baking makes them very soft, as they tend to be very hard immediately after baking.
If you are using dry yeast (use 2 1/2 tsp dry yeast ) , then mix yeast with the amount of sugar mentioned in recipe, 8 tbsp warm milk and leave it aside to ferment for 15 mins. Then use the yeast while kneading the dough.
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This recipe for Goan Pćo is from