Steamed Bun

Steamed bun or popularly known in Malaysia as Pau is one of my favorite food. Pau has many varieties for filling. There are sweet pau with sweet red bean paste, sweet egg custard (kaya) or savory pau like chicken, beef and shrimp pau.

The first time I cooked pau, I used my own lack of ingredients recipe. It turn out not as soft or as white as a pau should be. I used flour, water and dry yeast only. I put in red beans paste that I bought ready to use packet from the asian store. Below is a picture of my pau I made from scratch and turned wrong.
But I still ate them. They are good actually. Just not as soft. The red bean paste was delicious. I don't have to spent hours in the kitchen to cook it.

Then one day as I was cleaning my pantry, I found this steamed bun flour.
I was so happy to see this bag of flour. I bought this flour long time ago from the asian store and has forgotten about it.
Today, I decided to cook this pau but this time I am using this ready made flour. Lets see the outcome.

Method:
Set aside 1 tablespoon of flour for later use. ~I never used it at later time. I wish I had skipped this part.
Mix 1/2 cup sugar with 1 cup fresh milk or water. ~I just used cold water.

Gradually pour into the flour and knead for 15 minutes. ~Oh yes, I got my good old arm to worked out this time. It was really fun. I know ...I could use my kitchenaid but I am just too lazy to take it out from the box.

Then add 1 tablespoon oil and knead again for 10 minutes. ~I use olive oil. It gets easier. Trust me.
Cover the dough in 30 minutes.
Then divide the dough into 18 parts. ~I actually divide the dough into 16.
Roll the dough thinly for each part. ~I just used my palm to flatten the dough.

Put the filling into the middle of the dough. ~I use sweet red bean paste. You could use any filling you like. It can be savory or sweet filling.
And fold the side up and make a bun. ~I use a cupcake paper that I have cut into 4 pieces since I ran out of parchment paper.
Put water into the steamer and boil well.
Add 1 tablespoon of vinegar into the water to make buns whiter. ~What a nice trick. I did it and my bun turned out beautifully white.
Steam the bun for 15 minutes and take the cover off.
Dry out the cover and steam for 6 minutes. ~I skipped this step since I am using a bamboo steamer. There was no water to dry out from the cover.

The buns are then well cooked and ready for serving. ~Emmm...yummy! I am so happy with the outcome.