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Wednesday, February 6, 2013

Wholemeal Lai Wang Bao

Tried making the custard filling [lai wang - milky custard] today and for the dough, I used Wendy's Wholemeal Char Siew Pau recipe [Table for 2 .... or more].  Both the dough and filling turned out to be good.  The filling is simply delicious and not too sweet while the  bao skin is soft, fluffy and chewy [QQ].  The combination was good.
This portion makes about 14 baos and the filling is sufficient too. 
Ingredients
[original recipe from WendyinKK of Table for 2 ...or more with some modifications]
250 gm pau flour [I used all purpose plain flour]
83 gm wholemeal flour
17 gm wheat bran - replaced with wholemeal flour
1 tsp baking powder
50 gm sugar
a pinch of salt
2 tsp instant yeast
160 ml water [I used about 170-180 ml]
18 gm shortening [I used 1 tbsp]        
Filling - 1 portion of Milk Custard [Lai Wang] filling - recipe below
    1. Dissolve yeast in water and leave for 5 minutes or until bubbly.
    2. Combine all the flour, baking powder, sugar and salt in a mixing bowl.
    3. Add in yeast mixture.  Knead with an electric mixer or hand until soft.
    4. Add in shortening and continue to knead until dough is soft, smooth and elastic. You may not reach the window pane stage because of the wholemeal flour.
    5. Cover and leave to rest for 1 hour or until double in size.
    6. Punch down dough and divide  into 14 small portions.  Shape each into balls.
    7. Roll each ball into  small round circles.  Wrap with lai wang [milky custard filling].  Shape into paus and seal the edges well.  Place each bao on a small piece of parchment paper.
    8. Cover to proof for about 40 minutes.   Steam for 12-15 minutes.  Remove to cool on rack or serve immediately.
    Instant Milky Custard for Baos
    • 10 gm custard powder
    • 50 gm wheat starch [tang mien fun]
    • 2 tbsp sweetened condensed milk
    • 1 tbsp sugar
    • 100 ml milk 
    • 50 gm butter
    • 1 egg yolk - slightly beaten
    1. Combine custard powder, wheat starch and sugar.
    2. Add in the milk.  Stir until smooth then mix well with egg yolk.
    3. On low heat, mixture is thickened [this takes a while].
    4. Off heat and add in butter. Stir until butter melts and well incorporated.
    5. Cool and refrigerate until required.


    15 comments:

    Anonymous said...

    Hello Kimmy,

    Just curious ... what kind of steamer you are using?

    Thanks
    Cindy

    kimmy said...

    Hi Cindy, I used Elba 2 tier electric steamer. Nowadays I make paus regularly cos' of this steamer. I portion is enough for 3 for 2 days.

    Phong Hong said...

    Kimmy, I can imagine the softness of the pau and the nice creamy filling. This year I must make an effort to bake buns and breads :)

    Esther@thefussfreechef said...

    Hi Kimmy, i love this custard paus, always order when we eat at the dim sum shop. Definitely am trying this after cny. Thanks for sharing.

    kimmy said...

    Hi Phong Hong, this steamed baos are good. You would love to make them once you tried it.

    kimmy said...

    Hi Esther, you can use this recipe if you want wholemeal buns otherwise KIV for my posting on Soft Paus. You can use the pau dough with this custard filling. Sure workable recipe. I'm so addicted to it.

    Esther Lau said...

    Hi kimmy, I like to buy these kind of whealmeal pao from vegetarian restaurant, but usually they are filled with red bean and lotus paste. Yours with custard filling looks yummy too!

    Esther Lau said...
    This comment has been removed by the author.
    Mich Piece of Cake said...

    I love these custard buns.. like the fact they are made of wholemeal which is healthier...

    Chef and Sommelier said...

    Wow Kimmy! I love Lai Wang Bao... especially when eaten steaming hot... the golden molten lava... the sweet and savory combination... and the soft bao pillow... mmmmm, i'm having craving now!

    Looking forward to your post on soft paus.

    Kit @ i-lostinausten said...

    I love to eat this lai Wang bao & yours looks yummy! I like the addition of wholegrain to make the bao. Bookmarking this recipe. Thanks for sharing! ;)

    kimmy said...

    Hi Esther Lau, the butter in the filling makes the custard more fragrant. All the ingredients blend very well with each other. Good filling to try and moreover it is easy to prepare [just take care not to overcook it if you prefer it to be molten texture].

    kimmy said...

    Yes Mich, I'm always on a look out for healthier food recipes and love preparing them for my family to enjoy and eat well.

    kimmy said...

    Hi Chef, your description of this pau is exactly what I wanted to share. I'm sure you would also like the 'soft paus' that I'll be posting soon. Most important the recipe really is good.

    kimmy said...

    Hi Kit, please try, it's nice. You can make the custard sweeter according to own preference.

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