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 sugar1 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.
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.
250 gr Pau
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
- 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 :)