PEANUT SALTED EGG STEAMED BAOS

This pau filling recipe is from Yum Yum Magazine and

the pau dough is from my posting [here]. 

Easily manageable dough. Pau skin is soft, moist and fluffy. The dough can be prepared a day ahead and refrigerated.

Pau filling is also easy to do with minimal ingredients. You can roast you own peanuts  [see this post-how to roast peanuts], grind them to use for this filling, very fragrant and makes the filling tasted better. I added some sesame seeds for added flavour. This can be prepared earlier.

You can shape the paus into any shapes you like. Here I made them rounds cos' I wasn't feeling well and just wanted to get them done fast.
Overall, a yummy pau.

Recipe Source - Yum Yum Magazine

Ingredients for the Filling
[enough for 20 paus]
250 gm ground peanuts
80 gm castor sugar
1 tbsp roasted sesame seeds - crushed [optional]
50 ml corn oil
5 salted egg yolk - steamed and quartered

• Mix well ground peanuts, sugar, sesame seeds [if using] and oil. Set aside. 

 Ingredients for Pau Skin - [No Frills Recipes]

[makes 20 paus]

2 1/2 tsp instant yeast
120 ml lukewarm water [original uses 100 ml]
130 gm pau flour - sifted

• Mix ingredients together into a soft and rough dough.  Cover and leave to rest for 15 minutes.

370 gm pau flour - sifted
100 gm caster sugar [original uses 125 gm]
120-130 ml water  [original uses 100-115 ml]

2 tsp double action baking powder [original uses 2 1/8 tsp]
5 tsp shortening

Using a Dough Mixer or Hand Knead

1. Combine all the ingredients [except shortening] with the yeast dough in a mixing bowl.  Knead until well combined [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 30 minutes [original is for 1-1 1/2 hours] or until double in size.   
3. Punch down dough and remove dough to a floured surface.
4. Divide into 20 equal portions [about 45-50 gm] and roll into balls.  
5. Flatten each ball, then roll into flat circle.
6. 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.
7. Leave to prove for 45 minutes from the time you finished shaping the last pau or until double in size.  
8. Steam over high heat for 10-12 minutes in a steamer.  Off heat and leave paus for a further 2-3 minutes before uncovering and remove to cool on wire rack. 
   
   
   
   
   
   

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

I'm also linking this post to Cook Your Books Event #15 hosted byJoyce of Kitchen Flavours