Steamed Meat Paus (Sang Yoke Paus)

When I saw Kimmy’s post, I straight away bookmarked it. Finally, I got chance to try it and  just realised that she also used my all-time favourite Bao skin too (see previous post), which shared by Cheah. Thanks Kimmy, the Paos are very yummy and I hope I can wrap as perfect as yours one day :)

Recipe adapted from Agnes’s book – Let’s Eat (slightly modified) via Cooking Pleasure

Ingredients for filling :

200 gm chicken or pork – coarsely minced (I used chicken meat)

80 gm yam bean or bengkuang

2 shallots – peeled and grated (I omit)

½ inch ginger – skinned and grated

1 stalk spring onions – diced (I omit)

1 tbsp water

Seasoning

1 Tbsp light soy sauce

1 Tbsp oyster sauce

1 tsp wine (I omit)

1 tsp each of sugar and sesame oil

½ tsp of salt and msg

¼ tsp pepper

1 Tbsp cornflour

Method:

- Combine all the ingredients and add in the seasoning. Mix well until it becomes a sticky paste and the water well absorbed. Chill in the fridge for 3-4 hours before using.

Source : No-Frills Recipe (half-recipe)

Ingredients for Bao or Paus skin :

(A) Starter Dough:

70 gr Pau flour or Hong Kong flour

1-1/4 tsp Instant yeast

50 ml Lukewarm water

(B) Main Dough:

180 gr Pau flour or Hong Kong flour

65 gm Caster sugar

20 gr Crisco shortening

1 tsp Baking powder

1/4 tsp Salt 

55 ml water

Method:

A - Starter Dough

- Mix the instant yeast with lukewarm water, stir well.

- Add in 70 gr sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 mins.

B - Main Dough

- Mix the balance 180 gr sifted pau flour with the baking powder and sugar, stir well.

- Add the starting dough mixture (A). Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.

- Cover dough with a damp cloth and let it rest in a warm place for about 1 hr or till double in size.

- Punch  down dough to expel some air, transfer to a lightly floured surface and knead for a while.

- Divide into 10 pieces equal portion (weigh dough around @ 35 gr each)  and roughly shape into a ball.

- Flatten and roll out the dough into a circle. Place filling in the center, gather the edges and shape into pleated paus or roundballs.

- Place the pau onto a piece of greaseproof paper. Proof it for another 30-45 mins.

- Steam the pau over high heat for about 10 to 12 mins.

- Remove from steamer and serve while hot.

Yields : 10 mini Paus

Steamed Sweet Potato Mantou

With additional sweet potato into the recipe, it really make the mantous taste even nicer & fragrant than the standard white mantou.

And instead of normal mantou roll shape, just for fun, I made it into donut shape :) Here are the look of healthy donuts :))



Source : Wendyywy - Table of Two or more

Ingredients: - recipe in half

A

5.5 gr Instant yeast

¼ tsp Sugar

75 ml Water

B

250 gr Pau flour

125 gr Steamed Orange Sweet Potato

50 gr Sugar

½ Tbsp Double action baking powder

¼ tsp Salt

20 gr Shortening, melted

Filling – chocolate chips & salted egg yolks custard (optional)

Method: (Using a Dough Mixer or Hand Knead)
- Proof A until it froths.
- Mix B, knead it until the mixture will look crumbly
- Pour in yeast mixture (A), knead until it smooth and no longer sticky.
- Add in the melted shortening, knead until dough no longer feels oily.
- Shape into a ball and cover dough with a damp cloth and let it rest for about an hour or until double in size (My dough rest around 30 mins).
- Knock down dough to expel some air, transfer to a lightly floured surface. Here, half dough, I roll and use donut cutter to make donut shape and the other half, I divide into 25 gr each and wrap each piece with filling.
- Place the pau onto a piece of greaseproof paper or muffin case. Proof it for another 15 mins or until the shaped mantou has double.
- Stean the mantou over the high heat for about 10 mins (adjust the timing based on the pau size)

- Best serve while it hot.

Yields : 17 pcs

I am submitting this post to Aspiring Bakers #31: BaoHo-Chiak 包好吃(May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

Salted Egg Yolks Custard Pau

I just cannot resist to try it, when I saw this lau sar pau at Jeannie’s blog. The pau is indeed soft & fluffy and quite satisfy with the taste the filling too. However, the filling were all leaking out during the steaming. It happened to all my pau :(  I’m not too sure, maybe it could be that I put too much filling.

I have a hard time during the photo snapping, for the first picture, I stacked up the pau (cover up the leaking part) so you can see the beauty side part only. :) And .... here is the ugliest side of pau below :(

Here, I am submitting this post to Aspiring Bakers #31: BaoHo-Chiak 包好吃(May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

For the filling - recipe in half with modification

(adapted from Foodmanna via Jeannie Tay – Baking Diary)

Ingredients:            

55 gr Butter, room temperature

40 gr Salted egg yolks (around 3 yolks)

55 gr Caster sugar
1 tsp Vanilla extract

20 gr Corn flour

20 gr Full cream milk powder
40 gr Whipped Cream

Method:
- Start by steaming the egg yolk for 8-10 minutes or until cooked, let it cool and mash.
- Cream the butter, sugar, vanilla and salted egg yolks slightly and mix in the rest ingredients. Refrigerate the mixture until firm.
- Portion into balls. Keep refrigerated until needed.

Pau Dough – reduced size of recipe
(adapted from Cooking Pleasure)

Ingredients:

250 gr Pau flour

1 tsp Instant yeast

3/4 tsp Double action baking powder

30 gr Caster sugar

140 ml lukewarm water

30 gr caster sugar

1/4 tsp vinegar (I omitted)

1 tbsp shortening

Method: (Using a Dough Mixer or Hand Knead)
- Combine all the ingredients (except shortening) in a mixing bowl. Knead until soft about 5-10 minutes. Then add in the shortening, continue to knead until soft, smooth and elastic.
- Shape into a ball and cover dough with a damp cloth and let it rest for about 20-30 mins or until double in size.

- Knock down dough to expel some air, transfer to a lightly floured surface and cut into 25 gr each.

-Shape each into a ball, flatten it, wrap each piece with filling dough and seal the bun with round on top.

- Place the pau onto a piece of greaseproof paper. Proof it for another 15 mins.

- Steam the pau over the high heat for about 10 mins (** it is advisable to adjust the steaming based on the pau size - updated 02/06/13).

- Switch off and leave paus for a further 3 minutes before uncovering to cool on rack. (This is to prevent wrinkle, rough skin).

- Best serve while it hot.

Yields : 16 pcs

I am definitely making this again but will reduce the amount filling, hopefully the filling will not ooze out on its own, and get a perfect shape of pau too :)



Moo Moo & Oink Oink Paus

I’ve been influenced by Fatmum via Facebook, to make these cute paos. Aren’t they cute? Too cute to be eaten ??? hehehehe .. but not for my kids, they saw those and wanted to eat them up straight away ..Hahahaha ….

I used Cheah’s recipe for the pau skin. If you would like to make this, I would suggest, please do not to add too much filling inside the bun, so you will have round & smooth surface. I ever made this earlier that I was greedy to put lots of meat ingredients ….. at the end burst and look ugly. This time, I just added nutella inside the paus, or you may also put kaya or lotus paste.

Source : No-Frills Recipe 

Ingredients:
(A) Starter Dough:
70 gr Pau flour or Hong Kong flour
1-1/4 tsp Instant yeast
50 ml Lukewarm water

(B) Main Dough:
180 gr Pau flour or Hong Kong flour
65 gm Caster sugar
20 gr Crisco shortening
1 tsp Baking powder
1/4 tsp Salt (I skipped this)
55 ml water

Method:
A - Starter Dough
- Mix the instant yeast with lukewarm water, stir well.
- Add in 70 gr sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 mins.

B - Main Dough
- Mix the balance 180 gr sifted pau flour with the baking powder and sugar, stir well.
- Add the starting dough mixture (A). Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.
- Cover dough with a damp cloth and let it rest in a warm place for about 1 hr. to 1.1/2 hrs or till double in size.
- Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
- Weigh dough @ 20 gr each and roughly shape into a ball. Make about 15 pieces.
- Flatten and roll out the dough into a circle. Place filling in the center, seal the bun with round on top.
- Place the pau onto a piece of greaseproof paper. Proof it for another 15 mins.
- Steam the pau over the high heat for about 10 to 12 mins.
- Remove from steamer and serve, hot.

NOTE:
- Mix the food colouring before weighing the dough to individual ball shape.

You may check for the softness of the skin here :)