Pandan Tien Tsin Pau with Lotus Paste

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. 

Ingredients

[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]

1. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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].

Pandan Tien Tsin Pau dough

Divide into 8 equal portions

Divide each ball into 4

Roll into round balls

Flatten each ball into circle

Wrap filling and shape into paus

 

Note:

The pau skin  looks good with the pandan colour eventhough I used unbleached all purpose flour.