BENTO#41 - Purple Sweet Potato Rose Bun (Man Tau)

Purple sweet potato rose bun served with chicken sausage & tomato + grapes

Octopus chicken sausage

Potato Bacon Bun

Pandan Pau

Liang Yoong (Lotus filling)

Tau Yoong (Red beans filling)

Cha Siew Pau

Yesterday I made some Steam Pau. There were some leftovers, so I decided to modify them by pan-fried untill base of pau is golden brown. Turn out crispy on base & tasted even better. My children gave a thumb up for these Pau!

Pandan Red Bean Pau

Two weeks ago, a friend of mine bought some Pandan Butter Milk Pau for us to try.I liked the Pandan smell ,and it was really good too. This give me an idea to make some red bean paste Pau with Pandan flavour.

I used Pandan Juice (Pandan leave blended with water) instead of water, for mixing with the flour to form the dough. The outcome was good and the Pandan flavour compliment quite well with the red bean paste.Wannie had three pieces and wanted more. soft and spongy.


Ingredients - Dough (20 pieces)

Pau flour 500gms
yeast 11 gms ( 1 packet )
sugar 90 gms
water 250 gms (pandan juice)
baking powder 5gms
fat or shortening 40 gms

Filling
500gms Red bean paste

1.
Mixed all the ingredients together into a dough.
2. Ferment for hour.
3. Mix again to form a smooth dough.
4. Divide into 20 pieces and round up.
5. Put filling and make into desired steaming.
6. Rest for 15 to 30 minutes before steaming.
7. Steam for 15minutes.

Steam Rabbit Bun (Tau Yung Pau)

Today is our 19th wedding anniversary and i took a day off from work. This morning was raining heavily the whole day so there is not much activity to do. It's been awhile since I've made any pau so today, I decided to make some which i saw on the television last night. Came out successfully and look cute too......

INGREDIENTS

A- BUN

500g Pau Flour

50g Sugar + 250g Water (1 1/4 CUP)

40g Sortening

6g Instant Yeast

FILLING -

250g Tau Yung (GREEN BEAN PASTE)

50g Kua Chi ( MELON SEED)

METHOD

1.Place all ingredients A into the mixing bowl and kneed mix for 10 minutes.

2. Divide 30g each and rest for 10 minutes.

3. Divide filling into 15g each.

4. Wrap the dough with filling and shape the rabbit's ear and tail.

5. Rest for another 35min before steam.

6. Steam for 15-20 minutes.