Tuesday, August 9, 2016


This pau recipe is a combination of recipes from 2 cookbooks.
The pau skin recipe is from Amy Beh's first cookbook 'At Home With Amy Beh' while the red bean, black sesame paste filling recipe is from Coco Kong's book on 'Paus'.
The pau skin turns out soft, moist and fluffy.  Dough is easy to handle and for pleating.  The red bean paste filling is not too sweet with the addition of black sesame powder.  I should have added some toasted white sesame seeds to make it looks better, but have forgotten to until I was halfway wrapping the paus.  Next time, then....
Recipe adapted from Amy Beh's book 'At Home With Amy Beh 
Ingredients - Pau Skin [slightly modified]
[makes 20 paus]
500 gm Hong Kong flour [I used pau flour]
1 tsp double action baking powder
1/4 tsp salt
50 gm castor sugar
1 tbsp instant yeast
250 - 270 ml water
1 tbsp shortening
  1. Sift flour and baking powder into a mixing bowl of an electric mixer.  Add in salt, sugar and instant yeast.
  2. Pour in water and knead into a soft dough before adding the shortening.
  3. Continue to knead until soft, smooth and pliable.  Shape into a ball, lightly dusting it with flour and leave it to rest in the mixing bowl for 20 minutes or double in size.
  4. Punch down and remove dough on to a lightly floured table top.  Shape into smaller balls and divide into 20 equal portions.
  5. Roll each piece into a ball.  Flatten and wrap with filling.  Pleat edges to seal place on paper cup case or round greaseproof paper.
  6. Leave to rise for about 30 minutes or double in size.
  7. Steam pau over boiling water for 12 minutes.  Off heat and remove paus from steamer to cool on wire rack or serve immediately.
Ingredients for Red Bean Black Sesame Paste
300 gm red bean paste
50 gm black sesame powder
some toasted white sesame seeds [optional]
  • Combine ingredients.  Mix well and divide into 20 equal portions.


Phong Hong said...

Kimmy, I like tau sar pau and this one has added sesame which I think is very nice. I always admire your paus and pau flour is still sitting on the shelf!

Kimmy said...

Hi Phong Hong, if you aren't using the pau flour soon, it is best to keep it in the fridge to prevent unwelcome 'visitors'. Advice from the confectionery stall. Store-bought paste filling s are getting costlier, next time must try to make some at home.

Chloe said...

Hi Kimmy. Nice looking Pau. Looks so soft and fluffy. Your pleating is really good. I like the filling since it's not too sweet. I happen to have a packet of sesame powder in the pantry. Will try when I can find some time and update you. Thanks for sharing. Chloe

Kimmy said...

Hi Chloe, it is a long time since I have store bought paus. My expectation of it is rather high and I feel sad when I couldn't get a good pau skin. Once you come across a reliable recipe for pau skin, you can make numerous paus with various fillings. How I wish I have a good freezer and I can make more to store them, then I can always get to enjoy steaming hot paus.

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