Tried making the custard filling [lai wang - milky custard] today and for the dough, I used Wendy's Wholemeal Char Siew Pau recipe [Table for 2 .... or more]. Both the dough and filling turned out to be good. The filling is simply delicious and not too sweet while the bao skin is soft, fluffy and chewy [QQ]. The combination was good.
[original recipe from WendyinKK of Table for 2 ...or more with some modifications]
250 gm pau flour [I used all purpose plain flour]
83 gm wholemeal flour
17 gm wheat bran - replaced with wholemeal flour
1 tsp baking powder
50 gm sugar
a pinch of salt
2 tsp instant yeast
160 ml water [I used about 170-180 ml]
18 gm shortening [I used 1 tbsp]
Filling - 1 portion of Milk Custard [Lai Wang] filling - recipe below
- Dissolve yeast in water and leave for 5 minutes or until bubbly.
- Combine all the flour, baking powder, sugar and salt in a mixing bowl.
- Add in yeast mixture. Knead with an electric mixer or hand until soft.
- Add in shortening and continue to knead until dough is soft, smooth and elastic. You may not reach the window pane stage because of the wholemeal flour.
- Cover and leave to rest for 1 hour or until double in size.
- Punch down dough and divide into 14 small portions. Shape each into balls.
- Roll each ball into small round circles. Wrap with lai wang [milky custard filling]. Shape into paus and seal the edges well. Place each bao on a small piece of parchment paper.
- Cover to proof for about 40 minutes. Steam for 12-15 minutes. Remove to cool on rack or serve immediately.
Instant Milky Custard for Baos
- Combine custard powder, wheat starch and sugar.
- Add in the milk. Stir until smooth then mix well with egg yolk.
- On low heat, mixture is thickened [this takes a while].
- Off heat and add in butter. Stir until butter melts and well incorporated.
- Cool and refrigerate until required.