Kong So Paeng/Guang Su Beng

This paeng must be very popular cos there were 2 requests for the recipe.  I can recall the name but somehow cannot remember how it should be.  When i was in San Fransisco, i asked for it in the bakeries, the ppl at the bakery replied that they have not heard of anyone asking for Kong So Paeng for the longest ever and looked at me  as though i was Rip Van Winkle, who slept for 100 years.  Now that i have made it, i know why this paeng did not stay in my memory,  it has no significant smell or taste..  I would like to thank Seadragon of Corner's Cafe who found this recipe for me.

Ingredients:

Dough Starter:

135g cake/superfine flour, sifted
45g pau flour, sifted
1 tsp instant yeast
A pinch of salt
100g water

The Main Ingredients:

300 gm self rising flour
100gm yeast dough starter
150gm white sugar
1 large egg
30 gm lard
3 tbsp evaporated milk

Preparation for dough starter::

Combine all ingredients in a mixing bowl. Mix and knead (by hand or by mixer) until dough is smooth and elastic.


Place dough in an oiled bowl and covered with cling film. Prove for 11/2-2 hour until dough is double in volume.

Reserve the required portion for this recipe and store the rest in an air tight container and freeze. Thaw to room temperature the next time you want to use the dough starter.

To make Kong So Paeng:

Mix the starter dough with sugar, lard, eggand evaporated milk, until well combined..  Add in the flour and mix until a dough forms.

Lightly knead dough and let dough rest for 30 minutes and longer if the room temperature is colder.

Preheat oven to 325f.

Divide dough into balls (size of your choice).  Flatten balls and put into lined baking tray which has been sprinkled with flour..

Let dough rest for another 15 minutes, sprinkle with flour and put into preheated oven to bake.

Bake for 10 - 12 minites, do not let paeng brown, the aim is to get white milky paeng.

Cool paeng and store in air-tight container.