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I really missed the Peanut Pau (Chinese Peanut Steamed Buns) that I used to enjoy during my childhood so I decided to make a version of it with no sugar in the filling. My healthier version of this old favourite uses a peanut filling with honey instead.

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.

How To Make Peanut Steamed Buns (Pau)

Yields: 12 Buns

INGREDIENTS:

Pau Skin/Dough
300g pau flour (can be replaced with all purposes flour)

15g caster sugar
1/4 rounded tsp salt
1 tsp (3g) instant yeast
150 - 155g water, room temperature (for the flour I used I need 155g of water)
10g vegetable oil (I used olive oil)

Peanuts Filling:

200g raw unshelled peanuts

35g honey

35g toasted white sesame seeds

¼ rounded tsp sea salt

40g extra virgin coconut oil or butter (I mixed 20g butter + 20g extra virgin coconut oil)

12 pieces (3” X 3") baking parchment paper

METHOD:

To prepare the peanuts filling:
1. Roast unshelled peanut in Philips Airfryer at 130C for 10 - 15 minutes OR spread unshelled peanuts in baking tray, bake in the preheated oven at 170C for 15 to 20 minutes.
2. Remove peanut into a wide shallow dish or tray to cool completely. Rub in between your thumb and fingers to remove the skin and blow off the skin.
3. Pulse the roasted peanuts in a blender till it resembles coarse crumbs.
4. In a mixing bowl, combine all the ingredients for filling together.
5. With grove on, squeeze the peanuts filling into a small ball. Make 12 balls, approximately 22 - 23g each ball. Chill in refrigerator.
To prepare pau skin:

Combine water and yeast in a bowl of electric stand mixer. Then add in the rest of the ingredients. Mix the dough with the paddle attachment until all come together, smooth and soft around 5 - 8 minutes. The dough should be quite dry. You can use hook attachment too. But, I find paddle attachment works better for me.
Shape into a ball. Put in back in the same mixing bowl, cover and let the dough rest for 15 minutes.

Shaping:

Transfer the dough to a clean surface, press out the air and slightly knead few times with your hand.
Divide dough into 12 equal portions (approx. 40g each). Please use a kitchen scale if you want to be exact.
Shape each dough into a ball.
Roll a dough ball into a 3.5-inch disc, the edges slightly thinner than the centre.
Place a peanut filling ball 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 about 50% from its original size about 30 minutes - 45 minutes a warm area. Please read the note below.

To steam:

Prepare the steamer. Cover the top with a kitchen towel. This will prevent steamer water dropping on the bun, to get a smooth skin. Steam for 15 minutes over the low medium heat.
Once it’s done transfer the bamboo steamer away from the water and let it stand for another 5 minutes before removing the cover. With this, the buns will not shrink after cooling down.

Peanut Filling

Pau Skin

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.