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Thursday, June 2, 2016


I had some leftover yam paste filling from my Baked Yam Buns.  Instead of baking another batch of baked buns, I used the yam paste filling to make these steamed buns.
These buns are soft, light, fluffy and chewy [QQ].  It's aromatic with the addition of black sesame powder.  A workable combination of yam with black sesame.
Filling - Yam Paste [from here]
Ingredients for Filling 
[half portion of this recipe is enough to make these paus]
300 gm yam
100 gm sugar
50 ml thick coconut milk [you can use dairy whipping cream]
a pinch of salt
  1. Steam yam until soft.  Mash it into a paste while still hot.  Transfer to a non-stick wok, add in sugar, coconut cream and a pinch of salt. 
  2. Stir over low heat until dry but still moist.  When the paste leaves the side of wok clean, it is ready.  Dish up and leave to cool before use.

Ingredients for Pau Dough
[makes 16 paus]
350 gm pau flour sifted together with 1 tsp double action baking powder
2 tbsp black sesame powder
Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening
1-2 tbsp some toasted black sesame seeds
Using a Dough Mixer or Hand Knead
  1. Combine all the ingredients [except shortening] in a mixing bowl.  Knead until soft [about 5-10 minutes].  Then add in the shortening, continue to knead until soft, smooth and elastic [very important step].
  2. Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
  3. 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 [the number depends on the capacity of your steamer, for mine I made 8 at a time].
  4. 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.
  5. Leave to prove for 15 - 20 minutes.
  6. Steam over high heat for 10 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].
These paus were given to my mother and mother in-law.  I have forgotten to take some shots on the cross section of this pau when I tried one.

1 comment:

Phong Hong said...

Kimmy, you are good in making paus. I have been wanting to try your pau recipe but so far no action hah...hah....

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