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Monday, March 18, 2013

Dual Coloured Steamed Paus

For this Dual Coloured Steamed Paus, I used half portion of the skin dough from my Steamed Pandan Paus  [recipe here] and half portion skin dough from my Steamed Custard Paus [recipe here] to make them.  From this portion I made 16 green/yellow coloured paus.  Nice colours with coffee flavour custard filling.

Dough Recipe - please see posting on Steamed Pandan Paus and Steamed Custard Paus.    Below are some photos on the steps to make these paus.

Proof paus for 20 minutes or double in size
Steam paus for 10-12 minutes

Coffee Custard Filling
[enough for 16 paus]
3 tsp instant coffee granules
100 ml hot milk
3 tbsp sugar 
2 tbsp condensed milk
1 egg  yolk - lightly beaten 
10 gm custard powder
50 gm wheat starch [tang mein fun]
50 gm butter

  1. Dissolve coffee granules with hot milk, then add in sugar and condensed milk.  Mix well to dissolve the sugar.  Set aside.
  2. Combine custard powder and wheat starch in a bowl.  Mix well.
  3. Add egg to milk mixture then gradually pour into flour.  Stir as you pour until mixture is smooth.
  4. Boil mixture over low fire, stirring continously until mixture is thick.
  5. Off heat and add in butter.  Continue to stir until butter is melted and blend well with paste.  Store in a covered container.  Refrigerate until required.

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