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Friday, March 15, 2013

Steamed Custard Paus

I made these custard steamed paus the same time as I made the steamed pandan paus because I wanted to use half portion of the dough to make another dual coloured pau [in green/yellow].    For this pau, I substituted 2 tablespoon pau flour with 2 tablespoon custard powder and a little drop of yellow colouring to get a nice yellow steamed pau.

I used half portion of this dough to make dual coloured paus [see posting here] with coffee flavour custard filling [Ignore this if you are only making steamed custard paus].  Here, the remaining half portion, I made 8 paus with peanut and meat floss filling [savoury sweet taste filling].   

Ingredients
[makes 16 pieces]
350 gm pau flour [remove 2 tbsp, replace with 2 tbsp custard powder]  then
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].
Peanut With Meat Floss Filling
150 gm ground peanuts
40 gm ground toasted sesame seeds
75 gm castor sugar
50-100 gm meat floss

  • Mix all the ingredients together in a container.  Set aside until required.
Note
I shaped the paus into round balls then used the plastic jagged clip to make the patterns on the paus after proofing but before steaming.

25 comments:

Alice said...

this looks so soft!
i browse through your posts
now i know where to find if i'm craving for soft cottony cakes
u got them all :)

kimmy said...

Hi Alice, I love to bake cakes best without using butter. That's why I baked so many cottony cakes [aka souffle cakes/Ogura cakes] with various flavours. More to come....

Vivian Pang said...

Love the shaping! And the peanut meat floss filling. Shall try out. Thanks for sharing!

Anonymous said...

hi,alice,
u always comes up with new bakes,
new food every day new recipes,,do u bake for yourself n u for sales,
so eager to know if u bakes for sales,,den i can place an order,,,

Delphine said...

Hi Kimmy,
Just love all your paus, looks very soft, I made it last night but it is not as soft as yours & I used the stove 3-tier steamer & the base of the pau is always wet, please advise, TQ.

Delphine said...

Kimmy,
You have good handwork, my pau always open up after steaming.

kimmy said...

Hi Vivian, the idea of mixing peanuts with meat floss came from the tastes. I prefer savoury filling more that the sweet type. Mixing the two, I can have both tastes, hehehe! Told my family is value added filling.

kimmy said...

Hi Alice, I don't like to cook or bake monotonously [same dishes all the time]. I like cooking variety of dishes esp. healthier versions and I believe there is a wide choice the only constraint is time. My bakes are usually for giveaways or shared. Very few people know I baked this kind of cakes and I don't promote them.

kimmy said...

Hi Vivian, this is the usual round pau. I used that tool to make them slightly different....Glad you find it lovely.

kimmy said...

Hi Delphine, the must be kneaded to smooth and elastic. Proof and steamed according to the time required. It should be soft. Did you use mixer or hand knead? Try using bamboo trays for steaming, the base will not be wet.

kimmy said...

Hi Delphine, the edges must be sealed tight and make sure the edges are not in contact with the filling, this may cause the paus to open up when steamed. Try shaping them round and place the seam side down to see whether it turns out well.

Miss B @ Everybody Eats Well in Flanders said...

Hi Kimmy,
Your baos look very soft and fluffy. I am trying out different kinds of bao dough recently, yours look very good, so I am gonna give yours a try. I will be hosting the aspiring bakers steamed buns event in May, so do remember to save your bao postings and submit later. :)

Chef and Sommelier said...

The Pau Queen at work again! :D

Delphine said...

Hi Kimmy,
Thanks for you kind advise, yes, mine is the stainless steel 3-tier, I used mixer to knead, the edge of my paus also got in contact with filling maybe that is the cause, I will try to place the seam side down, TQ.

kimmy said...

Hi Miss B, thanks for the info. I'm making steamed paus very often cos' I have this wonderful dough recipe and my steamer. Will keep the postings to share. I just change the fillings and skin colours using natural ingredients.

kimmy said...

Hi Chef, So shy to be called a Pau 'Queen' lah but thanks for the compliment. Wish you and fellow readers will try and find out how lovely this pau skin is. You wouldn't want to buy from the store anymore.

kimmy said...

Hi Delphine, don't be disappointed with the initial results. Practice makes perfect and you will love it once you get it right. Let me know if it turns out well next time and I will share another useful tip - stress free pau making.

Sonia ~ Nasi Lemak Lover said...

long time did not make pau lor, let me eat your yummy paus first LOL..

Phong Hong said...

Kimmy, wah you are really good with making pau! My auntie has been tyring your pau recipes and she is happy that they turned out.

kimmy said...

Hi Sonia, thanks, feel free to have some...lol. Nowadays, family does not complain when I serve steaming hot paus for breakfast. My hubby hopes I make more for his friends.

kimmy said...

Hi Phong Hong, did you get to eat some of it? I'm glad she tried them and it turned out well for her.

Miss B @ Everybody Eats Well in Flanders said...

Hi Kimmy,
Can u point me to the link of ur pau skin recipe, u have quite a number of pau postings, so I am not sure which one is it. Thank you.

kimmy said...

Hi Miss B, are you referring to the Pandan Paus and Custard Paus? If it is please refer to my postings on 14/3 and 15/3/13, or else go to labels and click on paus. You should be able to find several posts with the similar pau skin recipe.

Delphine said...

Hi Kimmy,
Thank you so much for your kind advise & help, if I do make again & get it right I will let you know, for the time being quite busy, hope to be successful in making it. Thanks again.

kimmy said...

Hi Delphine, don't give up, it is not difficult.

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