STEAMED PAUS-PUMPKIN SKIN-PANDAN TAOYUNG FILLING

Very fluffy, soft paus with pumpkin puree. This recipe is suitable for those who have experience in making paus before as the portion of water to add depends on the wetness of the pumpkin puree. First the pumpkin puree is mix with all the dry ingredients into a rough dough. If it is too dry, gradually add in water as you knead into a soft dough. Then add in the shortening and continue to knead until the dough is smooth and pliable. The dough is ready for proofing and shaping.

The pau skin is not sweet as the filling used is a sweet Pandan Taoyong Paste. The sugar added is to help ferment the skin dough.

Ingredients 

[makes 10 paus]

350 gm pau flour

80 gm pumpkin puree

25 gm castor sugar

3 gm instant yeast

some water

1 tsp shortening

some cornstarch for coating

Filling - Pandan Taoyong Filling [mix with some toasted sesame seeds] or any sweet filling of your choice

1. Combined the flour and sugar in a big bowl [except yeast and shortening].  Make a well in the centre, add in the yeast, pumpkin puree then mix with some flour.    Use your hand to gather the flour into a dough.   Gradually add in some water if the dough is too dry as you knead into a rough dough.  Cover and leave to rest for about 5 minutes.
2. Knead the dough for a further 5-7 minutes.  Add in shortening and continue to knead until soft, smooth and pliable.  Shape into a round ball, cover with lid to proof for 20 minutes or until double in size.
3. Press your index finger into the dough, if it does not shrink then the dough is ready for shaping.  Punch down and knead into a smooth ball.  Divide into 8 or 10 equal portions, shape into round.
4. Take a portion, roll into a circle, flatten the edges.  Add in prepared filling and shape into a pleated pau.  Place on parchment paper.  Finish doing the same for the remaining ingredients.
5. Leave to proof for 20-30 minutes or until double in size.
6. Steamed paus over boiling water for 10-12 minutes.  Off heat, leave for 5 minutes before removing.
7. Serve immediately or remove to cool on a wire rack before storing.