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Friday, May 3, 2013

Black Sesame Yam Paus

Recently made this steamed pau again using the 'sure can' dough recipe.  This time I added some toasted black sesame seeds to the skin dough, not so much for the taste but more for looks instead of the usual fluffy white.   I used a simple yam paste as filling which is sweet enough for us.  

Ingredients for Pau Dough
[makes 16 paus]
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
1-2 tbsp some toasted black sesame seeds
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 [very important step].
  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 [the number depends on the capacity of your steamer, for mine I made 8 at a time].
  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.
  6. Steam over high heat for 10 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].
This yam paste is very easy to prepare yet tastes good.   Not too sweet and no oil is added to the paste. The original recipe uses  250 gm yam with 130 gm sugar, 3 tbsp coconut milk.  This quantity is only enough for making 12 paus.
Yam Paste Ingredients - Pau Filling
[enough for  16 paus]
300 gm yam - cut small pieces
80 gm sugar
1 tbsp milk powder
4 tbsp coconut milk
2 tbsp toasted sesame seeds - optional
  1. Steam yam pieces for about 25-30 minutes or  until soft.  Mash while still hot and mix with the rest of the ingredients.
  2. Fry over low heat in a non stick pan until a paste is formed [the paste is ready if it leaves the pan clean].  Add in toasted sesame seeds.  Mix well.
  3. Dish out to cool and keep refrigerated until required.
Can prepare this filling earlier.

I'm sharing this post with  Aspiring Bakers #31-Bao Ho-Chiak - May 2013 event hosted by Miss B of everybodyeatswell in Flanders.


Vivian Pang said...

Love the yam filling. Great pau texture!

kimmy said...

Hi Vivian, the filling was good but it should be better if I use local yam. The yam I used here is Thailand specie that's why the colour is pale.

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

Kimmy, thank you for your submission!
Yes I agree with Vivian, the pau texture looks great and the yam filling looks very tempting too! Do you need to add sugar to the yam, or is the yam already sweet enough? Too bad I can't get yam easily here otherwise I will try this.

kimmy said...

Hi Miss B, the yam is not sweet. The sugar added was just nice, not too sweet at all. You can replace yam with sweet potato or pumpkin.

Phong Hong said...

Kimmy, I like the yam filling and the paus do look very soft. So far I have only eaten tau sar, bak pau and kaya pau. Looks like there are so many varieties of fillings.

kimmy said...

Hi Phong Hong, myself very 'imm chim'. I believe there are lots of nice food to eat [lucky we are, yah], so I try not to eat the same things again and again. No choice, got to make my own fillings and paus, lah...

Joyce said...

Hi Kimmy, I just tired making the yam pao. Wow the skin and the filling are awesome! Thank you for the recipe!

Kimmy said...

Hi Joyce, thanks very much for your positive feedback. I'm glad that you find this recipe workable and result is good. Personally, I always find yam filling quite oily but this one isn't and not too sweet.

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