Always loved steaming baos in paper cases in muffin tins.
The original recipe uses sweet potatoes and I can't remember where did I get the recipe from. It was scribbled on a piece of paper. Perhaps I have seen a very nice photo of it otherwise, I don't think I will jot down the recipe.
Verdict - soft and moist steamed baos with pumpkin paste filling that is not sweet but tasty. The baos stay soft the next day and doesn't stick to the paper cases. Good, workable bao recipe. I will try to use sweet potatoes next time. This recipe makes 16 baos.
Ingredients for Filling
200 gm pumpkin paste
20 gm brown sugar
30 gm butter
some toasted sesame seeds - optional
- Mix all the ingredients together in a wok.
- Stir fry over low heat until paste is thick.
- Dish up and set aside to cool or refrigerate until required.
Ingredients for Skin Dough
250 gm plain flour
1 tbsp sugar
1 tsp instant yeast
70 gm pumpkin paste
120 ml water
1 tsp oil
- Mix all ingredients [except water and oil] into a dough. Gradually add in the water to mix [you may need less or all]. Add gradually so that the dough won't be too wet.
- Knead into a soft dough then add in oil.
- Continue to knead until soft, smooth and elastic.
- Shape into a ball and cover to rest for 10 minutes.
- Divide dough into 16 equal portions. Shape into balls and flatten each into a circle.
- Wrap 1 tsp filling with the dough and shape into round ball. Place dough in paper cases in muffin tin.
- Proof for 40 minutes from making of the last bao.
- Steam over boiling water for 10-12 minutes. Off heat and leave for 3 minutes before removing from steamer.
- Serve hot or warm.
the texture of your baos look so lovely Kimmy
ReplyDeleteThanks Victoria, I like the texture and filling too. Is this recipe from you? Do tell me if anyone knows so that I can link it to theirs, hehehe!
ReplyDeleteKimmy, I already love your Pumpkin Baos even though I am far from tasting it hah.hah.. Aiyah, I must make pau one day. Always say but never do hee..hee..
ReplyDeleteWhat type of muffins is color green? I like the texture very smooth an I love it.
ReplyDeleteHi Phong Hong, honestly I love making paus with various fillings and skin dough and they keep well in the freezer. My only problem is, I'm too lazy to prepare the bamboo steamer for steaming cos' I don't leave it in my kitchen top. So every time when making paus, I have to get it out from my cabinet and have to dry them before storing. Usually, I'll use my electric steamer if the portion is small.
ReplyDeleteHi Jimmy. This looks so good. I am looking for a nap recipe that doesn't require bao flour and this just looks like it since I have pumpkin in the fridge. What's the texture like using plain flour instead? Thanks Chloe
ReplyDeleteHi Chloe, actually it isn't necessary to use pau flour for steamed paus especially if you are not making plain white paus. Most important is the dough must be well kneaded till smooth, soft texture, doesn't stick to our hands and leaves the bowl clean. The paus my mother made uses plain flour, they do not look whitish like present ones which uses pau flour. Happy trying.
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