Friday, April 19, 2013

Custard filled Pau

I can't call this lau sar pau (flowing) because the custard did not flow lol! But the taste is there, just cannot get as much custard filling into the pau as I like.  I like the dough because it is very fluffy and soft.

Pau Dough
adapted from Cooking Pleasure


350 gm plain flour sifted to with 1 tsp double action baking powder [or pau flour] I used pau flour
Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening

Using a Dough Mixer or Hand Knead:

Combine all the ingredients [except shortening] in a mixing bowl.  Knead until soft [about 5-10 minutes]. I used my stand mixer to do this. Then add in the shortening, continue to knead until soft, smooth and elastic.
Shape into a ball and cover to rest for about 20-30 minutes or until double in size.Punch down dough and remove dough to a floured surface, cut into 30g pieces.
Shape each piece into a ball, then roll into flat circle. Wrap each piece with a piece of filling.  Bring the edges together into a round or pleated pau shape. Make sure it is well sealed to prevent leakage. Place the pau with the pleated side down on a piece of greased proof paper in the steaming tray.   Leave to prove for 15 - 20 minutes.
Steam over high heat for 12 minutes. I used a bamboo tray to steam in a wok on high heat.  Switch off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkly skin.  Serve immediately or re-steam for about 10 minutes when serving.

For the filling (adapted from Foodmanna)


80g salted egg yolk (6 yolks)
110g caster sugar
55g custard powder (omitted)
55g full cream milk powder (forgot to add this!)
60g coconut milk
20g corn starch (1 tablespoon)
110g butter, room temperature

Start by steaming the egg yolk for 8-10 minutes or until cooked. let cool and mash.
Next, in a mixing bowl, cream the butter slightly and mix in the ingredients.
Refrigerate the mixture until firm.
Portion into balls and freeze till solid. (Mine was very dilute, due to the fact that I forgot the milk powder, I suspect, therefore, I poured the filling into ice cubes mould and froze them.)
Keep refrigerated until needed.

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