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Wednesday, February 17, 2016


I had some savoury sweet chang filling left over from making of Puah Kiam Ti Rice Dumpling and used it as filling [click here for the recipe] for this wholemeal pau.
The pau skin is soft, moist and chewy. I believe this can be a basic wholemeal pau recipe which you can use with any other fillings of your choice.
Ingredients for Pau Skin
[makes 20 small paus]
240 gm pau flour
20 gm wholemeal bread flour
25 gm icing sugar
20 gm shortening
1 ½ tsp instant yeast
160-170 ml water
  1. For Pau Skin – combine all the ingredients [except shortening] in a mixing bowl. Knead until soft then add in the shortening. 
  2. Continue to knead until soft, smooth and pliable. Shape into round and cover to rest for 10 minutes.
  3. Divide dough into 20 equal portions, shape into rounds then flatten each into a circular disc.
  4. Wrap filling with dough and pleat into a pau shape. Place on a piece of paper.
  5. Repeat process until finish. Leave to proof for 30-40 minutes.
  6. Steam over rapid boiling water for 10 minutes or until cooked through.
  7. Remove to cool on rack or serve immediately.


Cathleen said...

Ooh, this sounds tasty!

Kimmy said...

Hi Cathleen, this tasty filling tastes good with the soft, moist and fluffy pau skin. Not a bad idea to use it for steamed paus.

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