1:6 WHOLEMEAL CUSTARD STEAMED BAOS

Already quite awhile I haven't make wholemeal steamed buns which at a time I used to do with various ratio of wholemeal flour to plain flour.   This recipe has a ratio of 1:6 which means 1 portion wholemeal to 6 portions plain flour.  I used custard filling which is not too sweet for the steamed buns.  My MIL always commented that store-bought paste are too sweet to her liking, so this one is specially prepared for her which I hope is not that sweet for her. 

Check out these posts if you like to try these steamed buns with various ratios of wholemeal to plain/pau flour.

1.   Wholemeal Mantou [Steamed Buns]

2.   Wholemeal Lai Wang Bao

3.  Homemade Burgers

4.  Pandan Wholemeal Steamed Buns

5.  1:1.5 Wholemeal Steamed Buns

6.  1:2 Wholemeal Steamed Buns

For making these buns, I have changed the method slightly with just 1 time proofing for 45 minutes from shaping the last piece of bun before steaming. The buns are  soft and fluffy.   I can say that it is perfect.

Ingredients

[dough weighs 600 - makes 20 pieces x 30gm]

50 gm wholemeal flour

300 gm plain flour [you can use pau flour or low protein flour]

30 gm castor sugar
1/2 tsp salt
1 tsp instant yeast

200-210 ml water
20 gm  shortening [you can use butter or oil]
Pau Filling - Custard Filling [recipe below]

1. Combine all the ingredients in a mixing bowl. 
2. Add in the water gradually and knead at speed 3 [I'm using Kenwood stand mixer] until well mix and soft.
3. Then add in except shortening.  Continue to knead into a soft, smooth and pliable dough.    The dough should leave the bowl clean and does not stick to the fingers when touch.   No need to proof dough at this stage.
4. Bring dough together and roll into a log.  Divide into 5 equal portions of 120 gm each [I'm making 20 pieces smaller buns, you can make into bigger ones according to own preference].   Shape each portion into a ball.
5. Divide each portion into 4 equal parts to obtain a total of 20 pieces.  Roll the pieces into round balls.  Flatten each ball into round circles.   Wrap up filling [about 1/2 tbsp]
6. Shape into any shapes preferred [here I shaped them into round and pleated buns].   Place on parchment paper.
7. Continue doing the same until finish.  Leave to rest for 45 minutes.   Steam the buns over rapid boiling water for 10-12 minutes.   I used an electric steamer to steam the buns from cold water for 12-15 minutes.
8. Serve immediately or cool on wire rack before storing in airtight container [before serving, always reheat buns for 10 minutes cos' buns taste better while hot/warm].
   
   
   
   
   

Custard Filling

[enough for 20 paus]

20 gm custard powder

30 gm plain flour

45 gm cornflour

150 gm sugar

210 ml milk

1 egg - lightly beaten 

1 tsp vanilla essence

20 gm butter

1. Combine custard powder, cornflour and plain flour in a bowl.   Mix well.  Add in sugar.
2. Gradually stir in the milk.  Using a hand whisk, stir mixture until sugar dissolves. 
3. Add in the egg.   Stir until mixture is smooth.  Strain into a saucepan to remove any lumps.
4. Add in vanilla essence and butter.  Boil mixture over low fire, stirring continously until mixture becomes a thick  paste.
5. Cool then store in a covered container.  Refrigerate until required.
   

Notes:

Wholemeal Steamed Buns Recipe [from Yum Yum Magazine]

Custard Filling Recipe [from Kuali.com with slight modifications]

I'm linking this post to Cook Your Books #4 

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