Sunday, September 28, 2008

Steamed buns with red bean paste filling

Today, Caitlin and I made red bean 'pau'. I had some frozen cooked red beans leftover from red bean soup I made some time back. It was a waste to throw away what we couldn't finish so I thought I'd freeze them until I got some 'pau' flour. I had seen a pau recipe online some time back and thought it was something simple I could make.

Caitlin learnt how to use measuring spoons to measure the ingredients, scooped the ingredients and poured them into the mixing bowl. Then came the fun part of kneading the dough.

Knead, knead, knead and some time passed without her asking for the TV or bugging daddy while he did some vacuuming. Then, she set the timer to let the dough rise.

When the timer rang, she went to check on the dough and was excited to see how it had risen. She helped divide the dough into balls before I continued the rest of the job of filling the dough with the red bean paste and placing the 'pau' into the steamer.

We had them for tea.

Here's the recipe I used which I found in this blog. I managed to make 10 medium-sized buns with it.

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

Method :

- 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 and knead again until the dough texture is smooth.

- leave the dough to rise double the size, covered with a wet cloth. (around 30 mins to 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 bean paste, beef or chicken curry, tuna).

- place a small piece of paper as an underlayer for each bun. (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.

Red Bean paste filling

Ingredients :

250g red beans (soaked overnight)
1 cup of sugar
a pinch of salt
Water (the more the better)
2 tbsp butter

Method :

- put all the ingredients in a pot(except butter). Boil the beans till tender.

- 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. Stir the paste until it's creamy and thick.

- leave the filling 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 resteamed whenever needed.

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