STEAMED PAUS - YAM FILLINGS

As I mentioned in my earlier posting on paus, really crazy over making paus these days.  Probably, discovered that it is not difficult so long as I don't expect the paus to be perfect/flawless in shape, texture and tastes.

This time is steamed paus with yam fillings.  I managed to get very good quality yam to make the paste.  The yam paste is not too sweet, smooth and nice.  The pau skin texture is  chewy, soft and fluffy.  Glad that I made these and can serve them for breakfast when I run short of bread.
Shared some with my neighbour [a widower and a stroke patient], staying with a son but most times alone in the house.  Hope he enjoys them.

Ingredients

[makes 10 paus]
250 gm pau flour
1 tbsp wheat germ [or wheat bran]

50 gm icing sugar

1 tsp instant yeast
1 tsp double action baking powder
1/4 tsp white vinegar

150 ml water

20 gm shortening

Ingredients For Filling

200 gm yam puree

60 gm sugar to taste [add more if you like the paste sweet]

a pinch of salt

1 tbsp coconut powder

100 ml water

1 tbsp butter

1. For Filling - cut yam into thin slices and steam until soft, then mash while still hot.  Mix mashed yam and all remaining ingredients [except sugar and butter] in a mixing bowl.  Sieve through a wire mash to get a smooth paste.  Stir paste in a non stick pan together with sugar and  butter until the paste is thick and leaves the pan clean.  Cool and store in a container.  Chill in fridge  until required.
2. For Skin - combine flour, baking powder, wheat germ, sugar, yeast and vinegar in a mixing bowl.  Gradually add in water to mix into a rough dough [may not need to use all the water]. 
3. Add in shortening, continue to knead until dough is soft and smooth.  Shape into a round ball, leave in bowl, cover to rest for 20 minutes or double in size.
4. Punch down, roll into a ball, then divide into 8, 10 or 12 equal portions according to own preference.  Shape each portion into a ball.
5. Flatten each ball and wrap enough filling, seal the edges well into a pleated or round pau.  Place on a piece of parchment paper in a steaming tray [I used my electric steamer].  Finish making the rest.
6. Cover and leave to proof for 20-30 minutes or until double in size.
7. Steaming over high heat for 10-12 minutes.
8. Off heat, remove to cool on wire rack before storing or serve immediately.