This bao skin is made with sweet potato and the ratio of pau flour to wholemeal flour is 50:50. Can be considered a healthy bao skin but the bao surface looks rough. This is because the wholemeal flour portion in the dough .
However, the bao skin is soft, moist and chewy.
Coconut Filling – recipe adapted from Nyonya Flavours
Ingredients for Filling
90 gm palm sugar [Gula Melaka]
1 tbsp sugar
50 ml water
1 pandan leaf – knotted
200 gm grated white coconut
1 tsp cornflour
- Bring to boil, palm sugar, sugar, water and pandan leaf until sugar dissolves and fragrant. Strain and discard the pandan leaf.
- Transfer syrup to a non-stick pan, add in coconut and cornflour. Stir fry to mix for a few minutes until filling is thick but still moist. Dish out in a bowl, set aside.
[Total Dough weight 850 gm - makes 16 baos]
200 gm pau flour
200 gm wholemeal flour
50 gm sugar
1 tsp yeast
½ tsp salt
200 gm steamed purple sweet potato puree
140 ml water [depending on the puree]
30 gm corn oil or shortening
- Knead all the ingredients for pau skin [except shortening] until soft. Add in shortening and continue to knead until soft and pliable. The dough will look slightly rough because of the wholemeal flour.
- Shape into a ball, dust with some plain flour, cover to rest for 30 minutes or until double in size.
- Punch down and divide dough into 2 equal portions. Shape into round and divide each portion into 8 equal portions. Roll into a ball, then flatten each one into a flat disc.
- Wrap filling with dough and seal the edges well. Place on paper casing on a steaming tray. Create design with the use of a pincer or just make round paus.
- Leave to proof for 40 minutes or double in size, steam over high heat for 10-12 minutes.
- Remove to serve immediately or cool on wire rack.
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Little Thumbs Up Event - October 2015 Theme - Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious
I am also submitting this post to Cook Your Books Event#27 - October 2015 hosted by Joyce of Kitchen Flavours