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Friday, December 22, 2017

PUMPKIN PAUS

I made these paus for Winter Solstice family gathering.  
Easy to prepare pumpkin filling and easy to handle pau skin dough.
These paus are fluffy, soft and chewy, while the filling is tasty and not too sweet.
Lovely paus, tempting creamy pumpkin paste with a bit buttery flavour.

Recipe adapted from the book ‘Paus By Coco Kong’ with modifications
Ingredients for Filling
300 gm pumpkin paste
30 gm castor sugar
15 gm butter
50 ml milk 
1/2 tsp salt
some toasted sesame seeds - optional
  1. Mix all the ingredients together [except sesame seeds] in a non stick pan.
  2. Stir fry over low to medium heat until paste is very thick and leaves the pan clean.  Sprinkle sesame seeds and mix.
  3. Dish up and set aside to cool or refrigerate until required.
Ingredients for Skin Dough
[makes 16 paus]
375 gm pau flour
45 gm icing sugar
3/4 tsp double action baking powder
1 1/2 tsp instant yeast
230 – 250 ml water
30 gm shortening
  1. For Skin – Combine all the dry ingredients in a mixing bowl.  Gradually, add in the water and knead at low speed until well combined.  Add in the shortening and knead at medium speed until dough is soft, smooth and shiny.  Shape into a ball, cover with a damp cloth and leave to proof for 20-30 minutes or double in size.  Gather the dough before dividing it into 16-20 equal portions.
  2. To Shape – Make [1] into a round and flatten it, ensuring that the center is thicker than the sides.  Place 1/2 tablespoon of filling in the centre, pleat the edges or pull the centre up to seal edges to make round pau or shape it according to your preference.  Place on flattened paper case in a steamer. Proof for 20-30 minutes.
  3. 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.

 Cookbook Countdown
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   

3 comments:

Lissa said...

Hi Kimmy, want to wish you a Happy Christmas & New Year. Thanks for sharing the recipes that you have tried. Helps so much with my daily cooking for the family.

sgfood.sg said...

I haven't made these yet, but I just wanted to point out that you can throw leftovers in the freezer and freeze them for long periods of time. When you're ready to eat them, just put them in the refrigerator to thaw at least overnight and steam them for 10-15min. If you only want to eat a couple at a time, just fill a high saucepan with one inch water, put a wire rack at the center and steam the buns directly on the rack, or on a small saucer. DO NOT let the buns touch the water. Another alternative is to fry the leftover buns and serve them with condensed milk - the way traditional Chinese people eat them.

Kimmy said...

Thanks Lissa for your greetings and the same to you and your family. Glad to know that my postings on the food that I prepared for my family is of help to you. These days, with busy schedules, simple, quick cook dishes are good choices.

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