COFFEE MUNG BEAN PAUS

This pau recipe makes 24 paus.  If you are using a small steamer, it is advisable to make half portion of this recipe to prevent over proofing of the paus.
The skin dough is easy to handle, roll and shape.  There is a light aroma of coffee and the mung bean paste filling complements well with the flavour.

Recipe adapted from the book ‘Paus By Coco Kong’ with modifications

Ingredients for Skin Dough [A]

400 gm pau flour
10 gm instant yeast
250-260 ml water

Ingredients for Skin Dough [B]
100 gm pau flour

60 gm icing sugar

1 tsp double action baking powder
1 tbsp milk powder
20 gm shortening
Ingredient for Skin Dough [C]
2 tbsp coffee paste
Ingredients For Filling

720 gm Mung Bean paste or Lotus paste for paus [divide into 30 gm each and shaped rounds]

24 small size paper cases [flattened]

1. For Skin – Combine all the ingredients [A] in a mixing bowl.  Knead at low speed until well combined for a few minutes or until soft and shiny.  Roll into a ball, cover and leave to proof for 15 minutes.
2. Add in ingredients [B] and knead at medium speed until dough is soft, smooth and shiny.  Scale 300 grams of dough, add in coffee paste.  Knead to mix well.   Shape  both the dough into balls, cover with a damp cloth separately and leave to proof for 20-30 minutes or double in size.  
3. Divide original and coffee dough each into 2 portions.  Roll each portion into squares or rectangles.  Place coffee dough on top of original dough and roll up like Swiss roll.
4. Roll out each portion into 12 pieces making it a total of 24 pieces.  Invert it, roll flat, wrap in filling, sealed edge face downwards.   Place on flattened paper case in a steamer tray. Proof for 20-30 minutes.
5. Bring water to a rapid boil, place steaming tray over boiling water, cover and steam for 10-12 minutes.  Off heat and leave the paus in the steamer for another 2-3 minutes before removing the lid and paus. 
   
   
   
   
   

I am sharing this post with Cookbook Countdown Event #24 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively