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]
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
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
- 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.
- 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].
- 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.
- 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.
- 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.
- Cover and leave to proof for 20-30 minutes or until double in size.
- Steaming over high heat for 10-12 minutes.
- Off heat, remove to cool on wire rack before storing or serve immediately.
Hi Kimmy! Every time I see your paus, I am so inspired but so far no action yet. I must really make an effort to make pau. Can freeze it to enjoy over a few days.
ReplyDeleteHi Phong Hong, that's right. Can make a variety of paus from sweet to savoury in one go and freeze them. You can enjoy a variety of steaming hot paus anytime in the comfort of your home. Using the electric mixer to knead, makes making paus a breeze. Best of all, the pau skins are soft, fluffy and chewy with home-made fillings according to our tastes.
ReplyDeleteI notice you lay a piece of tea towel beneath the pau.Why is it so?
ReplyDeleteHi Kaytee, it is to prevent condensation of the vapour which may dampen the base of the paus. If I used bamboo tray, it is not necessary.
ReplyDelete