1. Mix NAGO Pau flour with instant yeast.
2. Pour in warm water. Mix well for 3 minutes.
3. Knead the dough with hand. Add in NAGO shortening.
4. Add in the natural colourant extracted from purple cabbage and knead the dough for 15 minutes until smooth.
5. Cover dough with wet cloth.
6. Leave the dough rest for 60 minutes and prove until double size and shaping
7. Put the filling into pau and mix well and put in some vegetable oil.
8. Flatten the skin and wrap filling in the shape of pau. Leave it rest for 30 minutes.
9. Steam over high heat for 30 minutes until cooked. Serve when hot.
From the picture above, we can see that right has darker colour compared to the left one. The right is natural colorant, anthocyanin, while the left is artificial colourant. The darker colour in natural colourant might be caused by degradation while steaming the bun, which is undesirable. On the other hand, artificial colourant is more heat-stable and can withstand the temperature rise during steaming, hence, there is no colour changes in it.
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