With some pumpkin left in the fridge, I used it to make these steamed paus which are soft and fluffy. For the filling, I used ground peanuts with sesame seeds and dark brown sugar.
The paus stay soft when cooled. Aren't these paus good for breakfast or tea-time.
[makes 16 pieces]
350 gm pau flour sifted together with 1 tsp double action baking powder
40 gm caster sugar and 1/4 tsp vinegar
150 gm pumpkin paste
80-100 ml water [depends on pumpkin paste - may need less]
40 gm caster sugar and 1/4 tsp vinegar
150 gm pumpkin paste
80-100 ml water [depends on pumpkin paste - may need less]
1 tsp instant yeast
1 tbsp shortening
Filling - Mix together150 gm finely ground peanuts
2 tbsp toasted sesame seeds - lightly crushed
50 gm dark brown sugar
Using a Dough Mixer or Hand Knead
- Combine all the ingredients [except shortening] in a mixing bowl. Add water gradually as you may need less water if the pumpkin paste is too wet. Knead until soft [about 5-10 minutes]. Then add in the shortening, continue to knead until soft, smooth and elastic.
- Shape into a ball and cover to rest for about 20-30 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 8 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 45 minutes from shaping the last pau 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].
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
This post is linked to Best Recipes for Everyone Event : October 14 (Bun In My Hot Steamer)
Hosted and Organized by Fion
Hi Kimmy, your paus are so nicely done, smooth and fluffy. Look yummy!
ReplyDeleteHi Ann, these days I'm quite lazy to pleat buns. I will made them round, oval, triangular or just snip the top with a snipper to make the design. I must be quick in shaping them so that the earlier ones won't be over proofed.
ReplyDeleteKimmy, can I call you the Queen of Paus? hee..hee... Another tasty pau from you and I have not got off the ground yet with making pau LOL!
ReplyDeleteHi Phong Hong, paiseh leh, there are many out there that makes very good paus. As I was telling Ann Low, I'm getting lazy these days. Most of the paus I made are round in shape. Steamed paus and mi koo are my favourites cos' I can make lots of it, freezed and steam them before serving anytime. They keep well in the freezer for a long time.
ReplyDeleteYes Kimmy, your paus and bread are all very smooth and nicely shaped. May I know how do you measure 1 tablespoon of butter or shortening? I checked the internet and found that it is 14g to 1 tablespoon, is this how you measured yours? The pumpkin floss bun i made was a bit dry when eaten the next day. is it due to the amount of butter i put in?
ReplyDeleteHi Kimmy
ReplyDeleteyour paus are round and smooth surface, well done and the red chop made the paus look more attractive.
Thanks for link up to LTU.
Yes,the skin is so smooth,i love peanut fillings,so these bun I won't miss ..haha
ReplyDeleteThanks for sharing with Best Recipes,appreciate it^^
Hi Madeline, honestly with experience, I just agak-agak sometimes. I used about 1 heaped tbsp. Which pumpkin floss bun did you try?. The steamed or baked ones?
ReplyDeleteHi Eileen, these buns are for praying, so I put the red design on the surface. I use split end chopstick to create this design.
ReplyDeleteHi Fion, by accident I saw your event on steamed buns. Thanks for hosting this Best Recipe event on Buns.
ReplyDeleteHi Kimmy, my favorite peanut paus but this is pumpkin paus, lagi ho jiak. Excellent and yummy yummy... Thanks for sharing and cheers :)
ReplyDeleteKimmy,
ReplyDeleteI agree with Phong Hong, you are indeed the Queen of Pau. I have seen so many pau recipes from you, all very well done. :)
Hi Ivy, these are simple easy buns. Especially good if using home roasted and ground peanuts. Very fragrant.
ReplyDeleteHi Miss B, again paiseh but frankly speaking, I make sure the recipes shared here are tried and tested recipes. They must be simple, easy and workable ones. This is to prevent wastage of ingredients and valuable time. I like my home-made buns more than the store-bought ones.
ReplyDeleteHi Kimmy, I like the picture of your pau with nice pleats like star fish. Yes, I agree with Phong Hong & Miss B, you are indeed the Queen of Paus. I fall asleep while making pau ...lol!
ReplyDeleteHi Karen, again paiseh but honestly I have high expectation of steamed baos. It must be really good in all aspects [soft, moist and fluffy and keeps well] otherwise I wouldn't make or eat them.
ReplyDeleteHi Kimmy, I tried yr baked pumpkin serunding bun. The butter is a solid block so I should soften the butter at room temperature before I scoop a tablespoon?
ReplyDeleteHi Madeline, it should be at room temperature for easier kneading. Are you using an electric mixer to do the kneading? It should take about 20 minutes to knead the dough until soft, smooth and elastic at speed 3-4. The pumpkin serunding buns that I made were very soft. The dough is quite sticky but manageable.
ReplyDeleteThanks for yr tips Kimmy. I used a bread maker to knead the dough. Will try using a mixer next time.
DeleteHi Madeline, if using bread maker, I supposed you used the knead dough function which kneads and proof the dough. Only worry is the dough may be too wet cos' of the pumpkin puree. Bread maker makes very good dough for steamed buns. I always used bread maker to knead my dough until it was defective beyond repair.
ReplyDeleteOh dear Kimmy, u overworked yr bread maker :). U have to be careful using yr mixer cos my kenwood mixer became very noisy n a bit shaky after I used it to knead bread dough. Maybe the quantity was too much, it was about 500g. Sent for servicing also didn't solve the problem. Now I dare not use it to knead bread. :p
ReplyDeleteHi Madeline, my bread maker is already a decade old. I used it 3 times a week. I'm also using Kenwood mixer. For kneading bread, I used speed 3. So far okay, not noisy.
ReplyDelete