Nuffnang Ads

Followers

Thursday, March 14, 2013

Steamed Pandan Paus

Another steamed pau which I made using the sure can dough recipe.  I  used pandan juice and a little drop of green colouring to get a nice colour and fragrant pandan steamed pau.


I used half portion of this dough to make another dual coloured pau [see posting here] with coffee flavour custard filling [Ignore this if you are only making steamed pandan paus].  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 sifted together with 1 tsp double action baking powder
Mix together - 200 ml pandan juice/water [*], 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening
[*] 4-5 blades pandan leaves [screwpine leaves] - blended with 200 ml water - strained to obtained 200 ml pandan juice/water then add a drop of green colouring [optional]
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 [store bought]

  • 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.

4 comments:

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

Peanut with meat floss filling, a very interesting combination! :)

kimmy said...

Hi Miss B, my family likes this combination, not too sweet yet a little savoury. Overall an easy and acceptable filling for paus.

Lite Home Bake said...

Pau looks good, guess the filling must be your own creation. Must be yummy!

kimmy said...

Hi Lite Home Bake, I just mixed the 2 ingredients and it tasted good, so I used it for my steamed paus. This pau skin is nice [soft, moist and chewy] not like some paus that are quite dry and either very crumbly or stick to your fingers when pinched.

Nuffnang Ads

Blog Archive