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Monday, March 4, 2013

Soft Paus with Red Bean [Tau Sar]

Again my sure nice steamed soft paus, this time with an easily available filling 'Red Bean Paste'.  With such lovely pau dough recipe you wouldn't mind making your own at home.  Nowadays, my family has been enjoying steaming hot lovely paus cos' I'm using this dough recipe with just a change of fillings.  With my 2-tier electric steamer, it is not difficult at all to make them.

[makes 16 pieces]
350 gm pau flour sifted together with 1 tsp double action baking powder
Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening
Using a Dough Mixer or Hand Knead
  1. Combine all the ingredients [except shortening] in a mixing bowl.  Knead until soft [about 5-10 minutes].  Then add in the shortening, continue to knead until soft, smooth and elastic.
  2. Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
  3. Punch down dough and remove dough to a floured surface, divide into 2 round balls.   Then divide each ball into 8 equal portions. Shape each into a ball, then roll into flat circle.
  4. Wrap filling with each flatten dough.  Gather the edges and shape into pleated paus or round balls.  Place on parchment or greased proof  paper in the steaming tray.
  5. Leave to prove for 15 - 20 minutes or until double in size.
  6. Steam over high heat for 10-12 minutes in a steamer.  Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin [sometimes  they may be a little wrinkle - probably because of proofing time but the texture is unaffected].


Phong Hong said...

Kimmy, I love tau sar pau! My box of pau flour is still not opened. Hah! Hah! I must really get started and try all your delicious paus.

kimmy said...

Hi Phong Hong, you would love it cos' you can make them in advance from dough stage to serving. You get to enjoy steaming hot paus anytime from you kitchen.

Anonymous said...

Hi Kimmy,

I have a small family. Can you share some tips on how to store pau dough so that I can steam some each day to consume. Thanks

Kimmy said...

Hi Anonymous, you need not store the dough. You can make these paus, keep some in an airtight container and leave them in the freezer if you are keeping them for over 3 days or just leave keep them in the fridge if less than that. Paus with sweet fillings keep longer than the savoury type. Thaw to room temperature and steam for 5-10 minutes before serving, the paus are soft and fluffy.

Anonymous said...

Hi, any substitute for shortening?

Kimmy said...

Hi Anonymous, you can use cooking oil or Crisco shortening [a better quality shortening].

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