CARROT TAU SAR/MUA CHEE PAUS ~ TastelLoutis cooking

Made this batch of steamed paus as praying item to my late father in-law on 11th day of 6th lunar calendar month [yesterday]. Quite simple to make as I used my 'sure can' pau dough and store-bought red bean [tau sar] paste. However, I made some 'mua chee' [see recipe] to add to the red bean paste as filling. This portion is enough to make 16 paus.

These steamed buns were lovely. Serve hot from the steamer, the mua chee is so soft and chewy, the red bean paste was molten. The pau skin was perfect, soft, moist and QQ.

Ingredients

[makes 16 pieces]

350 gm pau flour sifted together with 1 tsp double action baking powder
Mix together - 200 ml carrot juice/water [*], 40 gm caster sugar and 1/4 tsp vinegar

1 tsp instant yeast

1 tbsp shortening

[*] 1 small carrot blended with 200 ml or more water - strained to obtained 200 ml carrot juice/water
Filling - 200 gm red bean [tau sar] paste - store bought. Divide into 16 portions. Flatten each piece and wrap mua chee with it. Roll into a ball.

How to Make Muah Chee

Ingredients

100 gm glutinous rice flour

100 to 110 ml water

2 tsp sugar

a little oil to grease plastic bag

Step 1 - Add water to flour then add sugar

Step 1 - stir till mixture is not lumpy

Step 1 - Mixture after steaming for 15 minutes

Step 1. Put glutinous rice flour in a steaming bowl. Add in water gradually and stir to combine well with flour then add in sugar. Continue to stir till mixture is smooth and not lumpy. Prepare a steamer with water. Bring water to a boil on high heat and put in mixture to steam for 15-20 minutes or until muah chee is cooked. Off heat, remove to cool for 10 minutes.

Step 2

Step 2. Oil a plastic bag and put in cool muah chee. Knead till smooth and Q. Divide into 16 equal portions with a plastic cutter [to prevent sticking].

Using a Dough Mixer or Hand Knead to make pau dough

Combine all the ingredients [except shortening] in a mixing bowl. Knead until soft [about 5-10 minutes]. Then add in the shortening, continue to knead until soft, smooth and elastic.
Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
Punch down dough and remove dough to a floured surface, divide into 2 round balls. Then divide each ball into 8 equal portions. Shape each into a ball, then roll into flat circle.
Wrap filling with each flatten dough. Gather the edges and shape into pleated paus or round balls. Place on parchment or greased proof paper in the steaming tray.
Leave to prove for 15 - 20 minutes or until double in size.
Steam over high heat for 10-12 minutes in a steamer. Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin [sometimes they may be a little wrinkle - probably because of proofing time but the texture is unaffected].