Already quite awhile I haven't make wholemeal steamed buns which at a time I used to do with various ratio of wholemeal flour to plain flour. This recipe has a ratio of 1:6 which means 1 portion wholemeal to 6 portions plain flour. I used custard filling which is not too sweet for the steamed buns. My MIL always commented that store-bought paste are too sweet to her liking, so this one is specially prepared for her which I hope is not that sweet for her.
Check out these posts if you like to try these steamed buns with various ratios of wholemeal to plain/pau flour.
For making these buns, I have changed the method slightly with just 1 time proofing for 45 minutes from shaping the last piece of bun before steaming. The buns are soft and fluffy. I can say that it is perfect.
Ingredients[dough weighs 600 - makes 20 pieces x 30gm]
50 gm wholemeal flour
300 gm plain flour [you can use pau flour or low protein flour]
30 gm castor sugar
1/2 tsp salt
1 tsp instant yeast
1/2 tsp salt
1 tsp instant yeast
200-210 ml water
20 gm shortening [you can use butter or oil]
Pau Filling - Custard Filling [recipe below]
20 gm shortening [you can use butter or oil]
Pau Filling - Custard Filling [recipe below]
- Combine all the ingredients in a mixing bowl.
- Add in the water gradually and knead at speed 3 [I'm using Kenwood stand mixer] until well mix and soft.
- Then add in except shortening. Continue to knead into a soft, smooth and pliable dough. The dough should leave the bowl clean and does not stick to the fingers when touch. No need to proof dough at this stage.
- Bring dough together and roll into a log. Divide into 5 equal portions of 120 gm each [I'm making 20 pieces smaller buns, you can make into bigger ones according to own preference]. Shape each portion into a ball.
- Divide each portion into 4 equal parts to obtain a total of 20 pieces. Roll the pieces into round balls. Flatten each ball into round circles. Wrap up filling [about 1/2 tbsp]
- Shape into any shapes preferred [here I shaped them into round and pleated buns]. Place on parchment paper.
- Continue doing the same until finish. Leave to rest for 45 minutes. Steam the buns over rapid boiling water for 10-12 minutes. I used an electric steamer to steam the buns from cold water for 12-15 minutes.
- Serve immediately or cool on wire rack before storing in airtight container [before serving, always reheat buns for 10 minutes cos' buns taste better while hot/warm].
Custard Filling
[enough for 20 paus]
20 gm custard powder
30 gm plain flour
45 gm cornflour
150 gm sugar
210 ml milk
1 egg - lightly beaten
1 tsp vanilla essence
20 gm butter
- Combine custard powder, cornflour and plain flour in a bowl. Mix well. Add in sugar.
- Gradually stir in the milk. Using a hand whisk, stir mixture until sugar dissolves.
- Add in the egg. Stir until mixture is smooth. Strain into a saucepan to remove any lumps.
- Add in vanilla essence and butter. Boil mixture over low fire, stirring continously until mixture becomes a thick paste.
- Cool then store in a covered container. Refrigerate until required.
Notes:
Wholemeal Steamed Buns Recipe [from Yum Yum Magazine]
Custard Filling Recipe [from Kuali.com with slight modifications]
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