Saturday, July 17, 2010

Steamed Custard Pau

I wanted to make something entirely different tonight something i never tried before but wanted so much to but without the courage for fear i would fail but then of course without failure there would be no success. I finally pluck up the courage to do this tonight









I was so excited when the paus were ready ignoring the hotness on my fingers i eagerly tore open the pau and took a bite with anticipation and .... i was disappointed the pau skin is overly tough and the custard wasn't those flowy kind i don't know what went wrong could somemone please guide me on this or perhaps another recipe for me to try out my night is spoilt =(
i forgotten where i gotten this recipe but this recipe was in my notebook but never tried out until now.

Steamed Custard Pau

Ingredients for Pau Skin

  • 170g cake flour
  • 170g hong kong flour
  • 1/4 tsp salt
  • 45g caster sugar
  • 1.5 tsp instant yeast (i used natural yeast)
  • 160g water
  • 10g shortening

Custard Fillings
(adapted from notes from my food diary)

  • 1oz  butter
  • 3oz granulated sugar
  • 2.5oz cornstarch/cornflour
  • 0.5oz milk powder
  • 0.5oz custard powder
  • 2 egg yolks
  • 2 tbsp sweetened condensed milk
  • 4 tbsp coconut milk
  • 2 cooked salted egg yolk mashed (optional i didn't used it)

Method


  1. Sift cake flour,hong kong flour and salt into a mixing bowl
  2. Combine caster sugar,yeast and water with the flour mixture and mix well then knead until a soft dough is formed (i used my mixer to mix it into a dough and added some pandan paste during the mixing process)
  3. Add in shortening and continue to knead until dough is smooth and elastic prove for 60-90 til dough has raise double of the original size
  4. Meanwhile prepare custard fillings mix filling ingredients on a medium pan over simmering hot water stir constantly until mixture thickened.
  5. Move mixture to a plate and steam uncovered over medium high heat for 8mins remove and mix well and cool slightly before using
  6. Roll the filling into 12 small balls by hand and leave aside
  7. Divide pau dough into 12 portions shaped into balls cover with damp cloth and set aside
  8. Roll the pau dough where the edges are thinner then the centre add custard filling in the middle and wrap up to form a ball
  9. Place on parchment paper and repeat with the remaining dough
  10. Boil water in steamer and steam paus over rapid boiling water for 15-20mins
  11. Serve hot

9 comments:

Jess @ Bakericious said...

Hi Jess, sorry I cant give u advise since I made pau donkey of yrs ago when I was stil in Sec Sch :P. The pau looks not bad for 1st attempt so dun give up, keep trying and I am sure you wil definately succeed very soon.

jess @ j3ss kitch3n said...

haha its ok jess but i'm really muddle about the pau skin texture its so tough terribly disappointed

Pam said...

It sounds delicious! I'm so glad to have found your blog!

jess @ j3ss kitch3n said...

thanks pam and welcome to my blog =)

Linda www.mykindofcooking.com said...

I love anything with custard in it!

jess @ j3ss kitch3n said...

thanks linda you can try the custard recipe out but omit the dough recipe the custard is worth a try =)

Quinn said...
This comment has been removed by the author.
Quinn said...

The recipe you are using for the skin is actually Jo Deli's recipe. I've personally try it and it is not supposed to be tough at all. Something must have gone wrong somewhere for you. Also, the custard filling recipe from Notes of my Diary is definitely not the flowy kind. I believe this Flowy Custard Bun with Salted Yolks is what you are after. Hope this helps.

Cheers,
Quinn

jess @ j3ss kitch3n said...

hi quinn i guess something went wrong during with my dough its so tough that no one wants to eat it anyway thanks for your wonderful link i'm gonna try it soon thank you =)

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