CARROT MOCK GOLDFISH PAUS

Back from holiday and enjoyed too much of good food.
Here is another pau recipe which I tried from the recipe book below.

These paus turned out well and looks so cute with natural yellow colouring from carrots.

Verdict - the paus are soft, moist and chewy.  You can use any kind of store bought sweet paste filling or make your own but you don't really need much filling for these paus.

Recipe Source - Y3K Book on Paus by Coco Kong

Ingredients

[makes 14-16 paus, dough weighs 500 gm]

250 gm pau flour

1 tsp double action baking powder

20 gm icing sugar [original uses 40 gm]

1 tsp yeast

1 small carrot blend with 130 ml water - strained

20 gm shortening

200 gm lotus paste [I used Pandan lotus paste] about 15 gm]

some red cherries - cut small bits

1. For The Skin - combine pau flour, baking powder, icing sugar and yeast.
2. Add in the carrot juice and knead until soft, then add in the shortening.  
3. Continue to knead until soft and smooth.  Cover to rest for 30 minutes.
4. Divide dough into 14 or 16 portions.  Shape into balls.
5. To Shape Paus - Wrap in a portion of the lotus paste. Use your thumb nail and index finger to join up the 2 edges.  Turn the tail end outwards, use a pincer to shape out like a fish-like dough.
6. Place cherries on the other end 2 sides acting like fish eyes.
7. Place on parchment paper, cover to proof for 30-40 minutes after making the last pau.
8. Steam over high heat for 10 minutes or cooked through.
   
   
   
   
   
    
   

I'm sharing this post with Cook Your Books Event #21 [March 2015] hosted by Joyce of Kitchen Flavours