MISC RECIPES - Steamed Buns (Mantou/Pau)
Tau Sar Pau (Steamed Red Bean Buns)
March 22, 2018
| Recipe by Bake with Paws
Generally, anything with red bean or tau sar is not so popular in my family. I personally like it however, as I know it is healthy. I was so optimistic increased the volume make more Tau Sar Pau this time. The feedback from my family is that it is nice and healthy. But, they still prefer the runny and oozy Pumpkin Kaya. Please click here for Pumpkin Kaya Pau.
I made my own homemade red bean paste. We have the full control of amount and quality of sugar and oil we added. After all, eating healthy is my motto.
For other Steamed Buns, please click here for the recipes.
How To Get Smooth Steamed Buns:
- Try not to proof the buns too long. Over proofing will cause the buns collapse when steaming and get wrinkle.
- Cover the lid of the steamer with a kitchen towel. This will prevent steamer water dropping on the bun, to get a smooth skin.
- Steam the buns at medium or medium low heat. High heat will cause the buns rise very fast and collapse, and the buns will not come out with smooth top.
- Sudden temperature change will cause the buns shrink and get wrinkle. It is always advisable not to open the lid immediately after steaming. Once it’s done transfer the bamboo steamer away from the hot water and let it stand for another 5 minutes before removing the cover.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
Recipe - Tau Sar Pau (Steamed Red Bean Buns)
Yields: 20 Buns
INGREDIENTS:
Dough for Bun:
500g pau flour (low protein flour)
30g caster sugar
½ tsp salt
5g tsp instant yeast
250g - 260g water (I used 260g)
25g vegetable oil (I used olive oil)
Red Bean Paste:
20 pieces (2.5” X 2.5”) baking parchment paper
Red AmeriColor for decoration
METHOD:
- Combine water, yeast and sugar in a bowl of electric stand mixer. Let it sit for 2 – 3 minutes. Then add in the rest of the ingredients. Knead the dough until all come together, around 10 minutes with the dough hook attached.
- Cover the bowl with kitchen towel or cling wrap and let the dough rest for 60 minutes.
- Lightly dust the working surface with flour. Gently punch down the dough to deflate. Roll the dough to form a log. Cut and divide into 20 equal portion, approximately 43g per portion.
- Shape each dough into a ball. Flatten the ball with your palm into a circle. Place about 1 tablespoon of red bean paste in the centre. Gather up the edges to seal and shape into round ball. Place the bun on the prepared parchment paper.
- Spread the buns on the bamboo steamer about 1 inch apart as the dough will rise. Let the buns rise until 60% - 70% from its original size about 15 to 20 minutes in semi warm area.
- Paint a red dot on top of each bun with tooth pith.
- Prepare the steamer, wrap the steamer cover with a clean cloth. This will prevent steamer water dropping on the bun, to get a smooth skin. Steam for 10 to 12 minutes over the medium heat.
- Once it’s done, open the cover slightly to release the heat for few minutes. Transfer the bamboo steamer away from the water and let it stand for another few minutes before removing the cover. With this, the buns will not shrink after cooling down.
- Notes:
- It is better to use the red bean paste that already made one day before and stored in the fridge as it is easy to handle.
NOTE:
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
How do I know my buns have risen enough?
1. You should feel lighter when you lift the buns up.
2. The buns should increase about 50% than their original size.
3. If you are unable to judge by just looking at the dough, you can do the finger poke test:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
Hi,
ReplyDeleteWHat if we don't have double action baking powder
Hi, I have seen some recipe without Double action baking powder. You can replace with baking powder or omit it. Maybe it will just take slightly longer to rise I think.
DeleteCheers :)
Hello, yr Pau looks amazing! Just want to know how much does yr filling weigh for each Pau?
ReplyDeleteAlso do u hv any tips on making the Pau skin so smooth? I've attempted making Pau before and the skin tends to wrinkle after steaming even after leaving it inside the steamer for 5mins after turning it off.
Hi, thanks for visiting Bake with Paws. I am sorry I did not get the weight of the filling. I just scooped a table spoon.
DeleteTo avoid getting wrinkled buns, please try not to proof the buns until double the size. Maybe 70% of the original size. The buns will rise further during steaming. If the buns over proofed, they will shrink once cool down.
Cheers and happy baking :)