Friday, September 18, 2020


If you have been making steamed paus with shortening, perhaps you can try this recipe.  I have tried and the paus turned out soft and fluffy.  The dough is pliable and easy to handle.  Of course if you prefer, you can add shortening which is optional.  If you wish to freeze them, cooled them first, store in airtight containers and into the freezer.  Keeps well for weeks.  Before serving, thaw and steam for 10 minutes.  ENJOY your homemade paus with a cup of Chinese tea.

The pau skin is soft and fluffy, not sweet, blends well with the sweet paste filling.  At least, it is more healthy with less sugar.  I made 2 portions of this recipe.  One is pleated and round while the other is pleated and oval in shape. 

Ingredients Pau Skin Dough
[makes about 12 paus]
300 gm pau flour
1 tsp [about 3 gm] instant yeast
10 gm sugar
160-180 ml lukewarm water or slightly more [add gradually]
1 tsp shortening [optional]
Pau Filling
200-250 gm Japanese Red Bean Paste-store bought [can used any store bought sweet paste of your choice]
  1. Combined sugar with some water in a cup or bowl.  Sprinkle in yeast, stir until dissolved and leave for 1 minute or so.   It should be smooth and frothy.
  2. Gradually pour into flour, stir and mix into a rough dough as you add the yeast solution.  Gradually add in remaining water and knead until it is a soft rough dough.  You may need some extra water if dough is too dry.  Cover, leave to rest for 5-10 minutes.
  3. Knead dough for another 5-10 minutes until soft, smooth and pliable. Shape into a ball.  Place in the mixing bowl, cover to rest for 20 minutes or until double in size.
  4. Punch down dough, then roll into round.  Divide into 12 equal portions and roll into balls.  Flatten each one in circle. Flatten the edges,  the centre is thicker than the edges. 
  5. Place filling [about less than a tablespoon] in the centre, gather the edges together to seal to make a round pau or pleat the edges into a pau shape.
  6. Place shaped pau on parchment paper and steaming tray.  Finish doing the rest. Proof for about 20-30 minutes or until double in size.
  7. Place steaming tray over rapidly boiling.  Cover to steam for 10-12 minutes.  Off heat, leave in steamer and remove paus only after 2-3 minutes.
  8. Cool on wire rack or serve immediately.  

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