This recipe was adapted from Angel's Easy and Soft Steamed Pau [original recipe from Cook.Bake.Love] for the pau dough. I used a different filling. The paus are really soft and QQ like traditional steamed paus. I believe the dough can be used for any fillings. I'll definitely make it again cos' my hubby says the pau skin is much better than store bought [he just had a steamed meat pau from a popular outlet which wasn't up to his expectation].
The dough is soft and not sticky. Easy to handle and dough weighs about 350 gm.
[makes 8 paus]
180 gm cake flour [I used all purpose flour]
20 gm constarch [2 tbsp]
30 gm sugar [I used 2 tbsp]
5 gm double action baking powder [I used 1 tsp]
4 gm yeast [I used 1 1/4 tsp]
100 ml warm water
18 ml corn oil [I used 1/2 tbsp shortening]
- Mix all ingredients together [except shortening/oil]. Knead until soft dough, then add in shortening.
- Continue to knead until smooth and pliable dough. Shape into a ball and cover to prove for 50 minutes or until double in size. [I kept dough in a plastic bag, tied up and refrigerate until required (next day), thaw to room temperature before shaping].
- Punch down dough. Divide into 8 portions [about 44 gm each]. Shape into round balls and rest for 5 minutes.
- Roll each ball to flatten into a circle and wrap filling [any filling about 30 gm]. Pleat into pau shape, place on greasedproof paper. Rest for 15 minutes or until double in size.
- Steam over high heat for 15 minutes. Off fire and leave for 3 minutes before uncovering steamer [this is to prevent the pau skin from wrinkles].