PURPLE SWEET POTATO SESAME STEAMED PAUS

This is an expansion of my 'sure can' pau dough recipe [see this post].  Expansion here means adding other ingredients to create another kind of paus.  They are just as good in taste, texture and looks.   Here, I added purple sweet potatoes.  

I tried shaping the dough into various shapes according to my 'whims and fancies'.  I believe you can too once you have master the art of pau making using this dough recipe.  To make things easier for myself, I just use store bought lotus seeds filling cos' my intention here is just to play around with the dough.... hehehe!  Sorry, I won't be giving the details on how to shape the paus [a bit lazy], so you may have to use your imagination basing on the photos which I'm sharing here.  

 

Ingredients

[makes 16 pieces]

350 gm pau flour sifted together with 1 tsp double action baking powder

Mix together - 180 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar **

1 tsp instant yeast

1 tbsp shortening

100 gm mashed purple sweet potato [skinned, steamed and mashed]

** water reduced to 180 ml from 200 ml cos' of the mashed potato]

1 tbsp each of toasted black and white sesame seeds [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.  Add in sesame seeds and knead until well combined.  
   
   
   
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].   
   
   Some photos showing the shaping of the paus
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   I'm sharing this post with  Aspiring Bakers #31-Bao Ho-Chiak - May 2013 event hosted by Miss B of everybodyeatswell in Flanders.