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Monday, July 22, 2013

CARROT TAU SAR/MUA CHEE PAUS

Made this batch of steamed paus as praying item to my late father in-law on 11th day of 6th lunar calendar month [yesterday].  Quite simple to make as I used my 'sure can' pau dough and store-bought red bean [tau sar] paste.   However, I made some 'mua chee' [see recipe] to add to the red bean paste as filling.  This portion is enough to make 16 paus.

These steamed buns were lovely.  Serve hot from the steamer, the mua chee is so soft and chewy, the red bean paste was molten.  The pau skin was perfect, soft, moist and QQ.


Ingredients
[makes 16 pieces]
350 gm pau flour sifted together with 1 tsp double action baking powder
Mix together - 200 ml carrot juice/water [*], 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening
[*] 1 small carrot blended with 200 ml or more water - strained to obtained 200 ml carrot juice/water 
Filling - 200 gm red bean [tau sar] paste - store bought.  Divide into 16 portions.  Flatten each piece and wrap mua chee with it.  Roll into a ball.

How to Make Muah Chee 
Ingredients
100 gm glutinous rice flour
100 to 110 ml water
2 tsp sugar
a little oil to grease plastic bag

Step 1 - Add water to flour then add sugar 
Step 1 - stir till mixture is not lumpy
Step 1 -  Mixture after steaming for 15 minutes
Step 1.  Put glutinous rice flour in a steaming bowl.  Add in water gradually and stir to combine well with flour then add in sugar.  Continue to stir till mixture is smooth and not lumpy. Prepare a steamer with water.  Bring water to a boil on high heat and put in mixture to steam for 15-20 minutes or until muah chee is cooked.  Off heat, remove to cool for 10 minutes.
Step 2
Step 2.  Oil a plastic bag and put in cool muah chee.  Knead till smooth and Q.   Divide into 16 equal portions with a plastic cutter [to prevent sticking].

Using a Dough Mixer or Hand Knead to make pau dough
  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].

7 comments:

Phong Hong said...

Kimmy, very interesting to have mua chee as part of the filling. I can imagine how delicious and chewy it is!

Kimmy said...

Hi Phong Hong, this pau was good. I only had 1 of it [the onein the photo] cos' the rest were shared among my MIL and my hubby's siblings when they came over for ancestral worship.

cquek said...

I'll just admire yours until I can find time to make these!

Kimmy said...

Hi cquek, thanks for visiting my humble blog and comment. Yes, there are many things to do and time is always the constraint, then priority has to come in, hehehe!

Lite Home Bake said...

Hi Kimmy, you are coming out with some very interesting combinations. Love this!

Kimmy said...

Hi Lite Home Bake, I thought the mua chee may stick to the teeth when the pau is hot, but no it wasn't and it cuts down the sweetness of the red bean paste. I'll make another batch for my family.

Irvin said...

Awesome!

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