This is a double portion of my Mini Char Siew Pau [see posting here]. Here, I used store bought lotus paste as filling and for the skin, I added pandan juice. The paus were very soft and light like my Mini Char Siew Pau but these have a strong aroma of pandan.
The original recipe is from Lily Ng [Tien Tsin Pau]. With this portion I made about 32 paus.
[makes 32 paus]
Ingredients for Sponge Dough
400 gm all purpose flour [remove 4 tbsp and replace with 4 tbsp wheat starch/tung mein flour]
1.5 tsp instant yeast
240 ml water [remove 3 tbsp water, replace by 3 tbsp pandan paste]
- Mix all ingredients in a mixing bowl until soft and smooth. Cover and leave aside to rise for 40 minutes.
Ingredients for Pau Dough
100 gm all purpose flour [remove 1 tbsp and replace with 1 tbsp wheat starch]
1 1/4 tsp double action baking powder
50 gm castor sugar
10 gm shortening
- Mix all the pau dough ingredients [except the shortening] to the sponge dough. Knead to mix from low speed to medium speed until soft and smooth. Add in shortening.
- Knead well until dough is soft and pliable. Shape into a ball and cover to rise for 20 minutes or double in size. Dough weighs 800 gm.
- Punch out dough and roll into a log. Cut into 8 equal portions. Roll out all portions into circles. Then divide each portion into quarters. Roll them into round balls.
- Flatten each balls into circle to wrap filling. Shape into pau and seal the edges well. Place on greased proof paper in a steaming tray. Do the same for the remaining dough. Let rise for a further 20 minutes.
- Meanwhile, bring water to a rolling boil. Steam paus for 12-15 minutes. Off fire and leave paus in the steaming tray for 2-3 minutes before uncovering [this is to prevent wrinkle skin].