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.