Homemade: Golden Pumpkin Pau

Pumpkin Pau

Welcomes to mummy fill my tummy. This is my first time posting my recipe on Internet as I normally shared my recipes verbally or written down on piece of paper to my friends and family members. 

I am going to share with you one of my sought after recipe from friends and relatives, the Golden Pau. It is actually make from mashed pumpkin.

The word “Pau” in Chinese is the same meaning as bun in English. You can make the pau with or without the filling. Most Chinese will call it man tau if it does not have any filling. I've made it in a traditional way and of course using pumpkin to make the dough.

I like to use pumpkin to make this pau because it is readily available. Pumpkin has a good combination of nutrients. It is not only healthy; it also has a nice fragrant and a rich yellow hue. Therefore no artificial colouring is needed. I remembered how my friends, especially my grandchildren, crave a lot for them. They love it very much and can eat it on its own, without any filling. 

The ingredients and procedures are simple. So, here is what you need:

Ingredients

• 600gm of wheat flour
• 300gm of pumpkin (without skin)
• 140gm of sugar
• 130ml warm water
• 40gm butter
• 7g instant yeast
• 3 ½ x 3 ½ paper

Method

1. Cut the pumpkins into cubes and steam till soft. Mash while still hot to make it as puree.
2. Keep 1 tablespoon* of sugar aside and add in all sugar to mashed pumpkins.
3. Dissolve 1 tablespoon* of sugar into warm water.
4. Adds in 5 tablespoons full of flour and mix evenly. Slowly adds in the yeast and stir till well mixed.
5. Leave it to proof for about 20 minutes or till it has well risen.
6. Rub butter into the remaining flour and make a well in the center. 
7. Pour in the yeast mixture and the pumpkin puree in the center. 
8. Slowly draw in the flour and knead to a smooth dough for about 10 minutes. Add in a little extra flour if necessary, if dough stick to hands
9. Divide dough into 20 equal portions, about 55 gram each, and roll into a ball or any desired shape.
10. Place each on a piece of paper well spaced on a steaming rack.
11. Cover with a piece of cloth and leave out to proof for a second time. Preferably under the hot sun for an hour.
12. Then steam in boiling for 12 minutes.

Tips

• To choose a good pumpkin, look for one without green colour skin and heavy. Heavier means thicker flesh.
• Make sure the pau did not touch the rapid boiling water while steaming as it will spoil the texture.
• You need more water to create more steam for the pau to rise well.

More of cooking and baking recipes coming up. Stay tune with us!