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Thursday, May 9, 2013

Carrot Black Sesame Steamed Buns

These steamed are without filling and the aroma comes from the black and white sesame seeds.  Again the nice yellow tainted pau colour is derived from carrot juice/water used to knead the dough.
Ingredients
[makes 16 pieces]
250 gm pau flour sifted together with 1 tsp double action baking powder
Mix together - 150 ml carrot juice/water [*], 25 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening
[*] 1 small carrot blended with 100 ml water - strained to obtained 150 ml carrot juice/water 
1 tbsp toasted black sesame seeds      )  Mix both sesame seeds in a small plastic
1/2 tbsp toasted white sesame seeds   )  lightly crushed to release its aroma
some oil for brushing

Using a Dough Mixer or Hand Knead
  • 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.  Add sesame seeds and knead for 1-2 minutes to mix well.


  • Shape into a ball and cover to rest for about 20-30 minutes or until double in size.


  • Punch down dough and remove dough to a floured surface, divide into 2 round balls.   Then roll each ball into a rectangle. Brush with some oil, sprinkle crushed sesame seeds.    Roll dough into a swiss roll.



  • Cut into 4 cm thick slices, 'clip' a butterfly shape by using a pair of chopsticks and line the dough with greaseproof paper. Place shaped dough in the steaming tray.




  • Leave to prove for 15 - 20 minutes or until double in size.

  • 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].

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

9 comments:

Jeannie Tay said...

Hi Kimmy, I notice you make paus very often, with very beautiful results, may I know what is the brand of the steamer that you are using?

kimmy said...

Hi Jeannie, I used a 2 tier electric steamer [Elba brand]. I redeemed this using my credit card points. I can steam about 4 paus in each tray.

Phong Hong said...

Kimmy, I think even without filling this pau would be delicous. Sometimes when I eat pau, I appreciate the outer skin more than the filling :)

Amelia said...

Hi Kimmy, your steamed buns look very soft and love the golden colour. Very interesting combination of carrot and black sesame seeds.

Have a nice week ahead,regards.

Jeannie Tay said...

Ok, I shall pay Harvey Norman a visit to look for one:) Thanks! love your purple paus too!

kimmy said...

Hi Phong Hong, you are right. I ate this just like that. Supposed to serve with any kind of thick soup [pumpkin or mushroom soups etc].

kimmy said...

Hi Amelia, natural colouring from the carrot juice and nice aroma of sesame and just only a tinge of sweetness.

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

Kimmy, your buns have a very cute shape, reminds me of "bey huay ci". I often call it fried butterflies, you know those fried fritters which are always sold together with "you jia kuey". :)

kimmy said...

Hi Miss B, you're right. Supposed to look like butterfly is I had made it bigger.

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