Nice, workable pau recipe but needs some energy to knead. Don't be deterred with the 'energy ' remark to try this recipe. It is not difficult but it is worth the effort as you can get nice fluffy, soft and chewy paus so long as the dough is well kneaded.
The portion of this coconut filling is enough to make 20 paus.
Ingredients Pau Skin Dough
[makes about 10 paus]
250 gm pau flour
[makes about 10 paus]
250 gm pau flour
1 tsp [about 3 gm] instant yeast
10 gm sugar
150 ml lukewarm water
30-40 ml water [to add gradually if dough is too dry]
1 tsp shortening [optional]
Pau Filling
Coconut Palm Sugar Pau Filling - Recipe Below
- Combined sugar with some water in a cup or bowl. Sprinkle in yeast, stir until dissolved and leave for 1-2 minutes or so. It should be smooth and frothy.
- 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.
- Add shortening if using, then 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.
- Punch down dough, then roll into round. Divide into 10 equal portions and roll into balls. Flatten each one in circle. Flatten the edges, the centre is thicker than the edges.
- Place filling [about a tablespoon] in the centre, gather the edges together to seal to make a round pau or pleat the edges into a pau shape.
- Place shaped pau on parchment paper and steaming tray. Finish doing the rest. Proof for about 20-30 minutes or until double in size.
- Place steaming tray over rapidly boiling. Cover to steam for 10-12 minutes. Off heat, leave in steamer before removing paus only after 2-3 minutes.
- Cool on wire rack or serve immediately.
Coconut Palm Sugar Pau Filling
250 gm fresh white grated coconut
80 gm palm sugar
70 gm castor sugar
1/2 tsp salt
125 ml water
3 blades pandan leaves
- Bring water to boil, add in pandan leaves and sugar. Boil till sugar dissolves.
- Add in white coconut, stir fry over medium heat until it is almost dry.
- Off heat, cool. Remove pandan leaves and store in a container until required.
When making pau or mantou, I always use my breadmaker set to dough setting to do the kneading. Alternatively use a cake mixer with dough hook attachment. Makes life much easier. Can freeze the leftover pau and steam them again later when you want.
ReplyDeleteHi Anonymous, Thanks for the information. What you shared are exactly what I did too. At times I cannot share this knowledge to someone who has not started making paus. It may be too confusing for them. The steamed paus can be freezed for months. These days, I have started hand knead my pau dough [quantity of less than 400gm]. It is quick and easy. Result is as good if not better. Do try by hand knead. Can make about 10-12 medium size paus.
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