A very fragrant pandan steamed pau with vegetable filling [vegetarian stir fry turnip - see recipe here]. I didn't purposely cook this vegetable to make these paus. Usually this vegetable is cooked in quite a big quantity especially during festive times. I set aside a portion to use as filling for this pau.
These paus are soft and fluffy. Tasted savoury sweet.
Ingredients
[makes 24 paus]
500 gm pau flour - sifted
100 gm caster sugar
240 ml pandan juice/water [*]
100 gm caster sugar
240 ml pandan juice/water [*]
1/2 tbsp instant yeast
1.5 tbsp shortening [original uses 3 tbsp]
1.5 tbsp shortening [original uses 3 tbsp]
[*] 6 blades pandan leaves [screwpine leaves] - blended with 240 ml water - strained to obtained 240 ml pandan juice/water then add a drop of green colouring [optional]
1 tbsp double action baking powder
Filling - Vegetarian Stir Fry Turnip [recipe here]
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. [Note: double action baking powder can be added after kneading dough until soft and smooth - this I believe is to prevent yellowish looking paus]
- Shape into a ball and cover to rest for about 15-20 minutes or until double in size.
- Punch down dough and remove dough to a floured surface, divide into 2 round balls. Then divide each ball into 12 equal portions. Shape each into a ball, then roll into flat circle.
- 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.
- 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.
Kimmy, pandan flavour pau and vege filling sounds odd but I am sure if I took a bite, I will love it!
ReplyDeleteHi Kimmy, I love these pandan veggie pau! Great idea and thanks for sharing :)
ReplyDeleteHi Kimmy, your pandan pau with vege filling look very inviting. Texture look so soft and fluffy. You're very good in making pau.
ReplyDeleteHave a nice week ahead.
Hi Phong Hong, Esther and Amelia, thanks. These days I like to make paus cos' I have a very reliable electric steamer and my hubby loves steaming hot paus for breakfast. I can make lots of paus and freezed them. Just thaw to temperature and reheat for 10 minutes. The family gets to enjoy soft and fluffy paus.
ReplyDelete