PUMPKIN PAUS

I made these paus for Winter Solstice family gathering.  
Easy to prepare pumpkin filling and easy to handle pau skin dough.
These paus are fluffy, soft and chewy, while the filling is tasty and not too sweet.
Lovely paus, tempting creamy pumpkin paste with a bit buttery flavour.

Recipe adapted from the book ‘Paus By Coco Kong’ with modifications

Ingredients for Filling

300 gm pumpkin paste

30 gm castor sugar

15 gm butter
50 ml milk 
1/2 tsp salt

some toasted sesame seeds - optional

1. Mix all the ingredients together [except sesame seeds] in a non stick pan.
2. Stir fry over low to medium heat until paste is very thick and leaves the pan clean.  Sprinkle sesame seeds and mix.
3. Dish up and set aside to cool or refrigerate until required.

Ingredients for Skin Dough

[makes 16 paus]

375 gm pau flour

45 gm icing sugar

3/4 tsp double action baking powder

1 1/2 tsp instant yeast

230 – 250 ml water

30 gm shortening

1. For Skin – Combine all the dry ingredients in a mixing bowl.  Gradually, add in the water and knead at low speed until well combined.  Add in the shortening and knead at medium speed until dough is soft, smooth and shiny.  Shape into a ball, cover with a damp cloth and leave to proof for 20-30 minutes or double in size.  Gather the dough before dividing it into 16-20 equal portions.
2. To Shape – Make [1] into a round and flatten it, ensuring that the center is thicker than the sides.  Place 1/2 tablespoon of filling in the centre, pleat the edges or pull the centre up to seal edges to make round pau or shape it according to your preference.  Place on flattened paper case in a steamer. Proof for 20-30 minutes.
3. Bring water to a rapid boil, place steaming tray over boiling water, cover and steam for 10-12 minutes.  Off heat and leave the paus in the steamer for another 2-3 minutes before removing the lid and paus.
   
   
   
   
   
   
   
   
   

 

I am sharing this post with Cookbook Countdown Event #24 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively   

TARO COCONUT PAUS

For this pau recipe, the Taro Filling is easy to prepare, fragrant and tasty, but I am not too happy with the look of some of the triangular paus after steaming. I think, I took too long to wrap the paus thus over proofing some of the paus. 

The pau skin recipe below is 50% more of the original recipe.  I should have use the actual recipe and make only 16 small paus.  Anyway, the pau skin is chewy with a QQ texture.  Doesn't look pretty but overall they taste good for home consumption.

I have added some toasted sesame seeds to the filling.

Recipe adapted from the book ‘Paus By Coco Kong’ with modifications

Ingredients for Skin Dough

[makes 20 paus]

300 gm pau flour

45 gm wheat starch [tang mian flour]

150 gm steamed taro – mashed while still hot

50 gm icing sugar

1½ tsp double action baking powder

3 tsp instant yeast

120-160 ml water [depending on the steamed taro]

1½ tsp vinegar

30 gm shortening

Ingredients For  Taro Filling

200 gm steamed Taro [yam]  mashed while still hot till smooth

65 gm castor sugar

½ tsp salt

40 ml corn oil

80 ml coconut milk

20 paper cases – flattened

1. For Filling – combine filling ingredients in a non stick pan.  Stir fry until mixture has a  thickened consistency [takes about 15-20 minutes].  Turn off the heat, stir until smooth.   Dish up to cool.
2. For Skin – Combine all the dry ingredients and steamed taro in a mixing bowl.  Gradually, add in the water and knead at low speed until well combined. 
3. Add in the shortening and knead at medium speed until dough is soft, smooth and shiny.  Shape into a ball, cover with a damp cloth and leave to proof for 20-30 minutes or double in size.  Gather the dough before dividing it into 20 equal portions [35 gm].
4. To Shape – Make [2] into a round and flatten it, ensuring that the center is thicker than the sides.  Place a piece of filling [about 1 tbsp] in the centre, pull the centre up to seal edges.  Hand shape it into triangular pieces with the sealed edges facing up.  Use a chopstick to dot the side surfaces with some colour dots. Repeat process.
5. Place on flattened paper case in a steaming tray. Proof for 20-30 minutes.
6. Bring water to a rapid boil, place steaming tray over boiling water, cover and steam for 10-12 minutes.  Off heat and leave the paus in the steamer for another 2-3 minutes before removing the lid and paus.
   
   
   

 

I am sharing this post with Cookbook Countdown Event #24 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively   

PANDAN CUSTARD PAUS

I have prepared the filling a day ahead and made the paus the next day.  The pandan  custard filling is easy to prepare and it is a tasty, good pau filling. Very fragrant with the combination of butter and pandan juice and paste.  This pandan custard filling recipe is a keeper.

Verdict - Pandan Custard Filling – easy to prepare, fragrant, smooth and tasty.

The pau skin dough is easy to handle and pleat but remember not to over proof it.  It has a QQ [chewy] texture and complement well with the filling.  I have added some pandan paste for colour but you can omit it [it is not in the recipe].

Recipe adapted from the book ‘Paus By Coco Kong’ with modifications

Ingredients for Skin Dough 

[makes 20 paus]

300 gm pau flour

50 gm icing sugar

1½  tsp instant yeast

150-170 ml water

20-30 gm shortening

Ingredients For  Pandan Custard Filling

2 eggs

80 gm castor sugar

25 ml pandan juice + ½ tsp pandan paste

100 ml milk

65 gm plain flour

½ tsp salt

65 gm melted butter

20 paper cases – flattened

1. For Filling – combine filling ingredients in a non stick pan.  Stir till mixture is not lumpy.  Stir fry until mixture over low medium heat until it has a  thickened consistency [takes about 10 -15 minutes] .  Turn off the heat, continue to stir until smooth.   Dish up to cool.
2.  For Skin – Combine all the dry ingredients in a mixing bowl.  Gradually, add in the water and knead at low speed until well combined.  Add in the shortening and knead at medium speed until dough is soft, smooth and shiny.  Shape into a ball, cover with a damp cloth and leave to proof for 20-30 minutes or double in size.  Gather the dough before dividing it into 20 equal portions [25 gm].
3. To Shape – Make [2] into a round and flatten it, ensuring that the center is thicker than the sides.  Place a piece of filling [about 1 tbsp] in the centre, pull the centre up to seal edges.  Roll into a round ball or shape it according to your preference.  Place on flattened paper case in a steaming tray.  Make design with a pincer.   Proof for 20 minutes.
4. Bring water to a rapid boil, place steaming tray over boiling water, cover and steam for 10-12 minutes.  Off heat and leave the paus in the steamer for another 2-3 minutes before removing the lid and paus.
   
   
   

I am sharing this post with Cookbook Countdown Event #24 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively