Growing up my favorite filled paus were those with butter milk filling. Now they have become my Daughter G's favorite too. She would eat the pau skin first and leave out the filling to slowly savour. 'Saving the best for last', she reasoned. The butter milk filling is made of butter and copious amount of milk powder - very rich and milky. I've search high and low for the filling recipe and have tried a couple but they were not of the consistency I was looking for. This one comes close in taste but still too wet . What I'm looking for is dry-ish and a little crumbly. Oh well, the search continues.
Butter Milk Pau
Ingredients:
Butter Milk Filling
(recipe adapted from I cook I bake I love here)
60g Castor Sugar
60g Butter
100g Milk Powder
20g Corn Flour
40g Fresh Milk
Pau Skin(recipe adapted from Cooking Crave here)
130 g warm water
5 g instant yeast
300g pau flour
80g icing sugar
30g oil
300g pau flour
80g icing sugar
30g oil
2"x2" pachment papers for lining the paus
Method:
To make butter milk filling:
Beat all the ingredients of the filling together until smooth. Leave the mixture in the fridge overnight to let it firm up so that it is easier to fill the pau skin with.
To make & fill pau skin:
In a big bowl slowly mix the yeast together with warm water and a tablespoon of icing sugar (from the 80g icing sugar). Cover, set aside and let it prove for 45mins - mixture will bubble up and expand.Sieve flour and icing sugar together into a big mixing bowl. Combine with the proofed yeast mixture. Add in oil. Start kneading the dough with hand. The dough will be a bit sticky at first, knead until it's soft and smooth. It takes approximately 20-25mins. Cover the bowl with wet cloth or cling wrap and let the dough rest for 15mins.
After 15mins, the dough are ready to be wrapped with its fillings. Cut and weigh the dough into 30g balls.
Take a piece of dough ball, flatten out, make sure the edges are thinner than the centre part. Spoon the fillings on the centre of the skin, fold, pleat and pinch to seal. Put the filled pau on a piece of parchment paper and cover with a damp cloth to prevent it from drying up. Once all the paus are filled, let them rest for about 30-45mins. Do not let them proof longer than the specified time to avoid wrinkly skin. Steam paus on high heat for 10-12 minutes.
