Tuesday, February 6, 2007
Steamed Bun (Pau)
I've always loved Steamed Buns or as we normally call it here, PAU (pow) ,with red bean filling so when I found its recipe I tried it straight away. And my first attempt of making my own pau was a success,I guess. Though it wasn't as white as I wanted but it was good. My girls love it so much especially Sophea. She can eat 5 to 6 paus all by herself at one time!
One thing that motivates me the most of trying to make my own Pau was that it's kinda hard to find HALAL Pau , here in Keningau (besides frozen Paus). So, being tired of buying frozen pau I decided to try it myself. I searched the internet and I found a recipe that is simple and easy to try . You can try it too!
Steamed Buns a.k.a Pau (Taken from here)
500 gm flour (super white flour or Pau flour)
1/2 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 tsp (6g) instant dry yeast
2 tbsp shorterning or vegetable oil
250 ml (a glass) luke warm water
- mix all the dry ingredients together (flour,baking powder,salt,sugar,yeast and shortening) in a bowl and then add in the water and mix well until it forms a dough.
- keep kneading the dough until it doesn't stick to your hands.
- divide the dough into two small doughs and knead again until the dough texture is smooth.
- leave the dough to rise double the size, covered with a wet cloth. (around 30- 1 hour)
- when the dough has risen , punch the dough to let the air out. Knead the dough into small balls (half size of a baseball) and fill with your choice of fillings (e.g. red beans fillings,beef or chicken curry fillings,tuna).
- place a small piece of paper as a underlayer of each buns. (This is to prevent the buns from sticking to the steaming pot)
- leave all the buns to rise again for about 30 minutes. Meanwhile you can prepare the steaming pot.
- Steam the buns for about 10 minutes , and ready to be served.
Red Bean fillings
250g red beans (soaked overnight)
1 cup of sugar
a pinch of salt
water (lots of water,the more the better)
2 tbsp butter
- put all the ingredients in a pot(except butter). Boil the beans till tender around a couple hours.
- Then blend the cooked beans in a blender or a food processer to form a red bean paste.
- put the paste back into the pot and cook over low heat with the butter in. Stirr the paste until it's creamy and thick.
- leave the fillings to cool before using it. This red bean filling can be refrigerated for up to a month in a covered container.
note : steamed buns can be stored in a freezer and resteam whenever is needed.