Skip to main content
logo
Food Advertising by

Cream Custard Bun ~ Pau



As there were some cream corn left from making the muffins, I was toying with the idea of what else to make out of it ..... finally jumped upon the idea of making these sweet 'Lye Yau Pau' or Cream Custard Pau.  As this was my first attempt,  I kept my fingers crossed that they'll turn out well.  I followed the recipe for custard filling from Kristy's blog but tweaked it a bit.  Thanks, Kristy for sharing!



Mix cream corn, custard powder, milk/soymilk, sugar and egg, keep stirring over low heat, test for sweetness and thicken with cornstarch.  Cool and kept refrigerated until ready for use.






See the 'gold' hidden in the pau, looks pretty .......





The custard filling was not too sweet as I've reduced the amount of sugar and it blended well with the soft and chewy pau.  Round it up with a hot cup of Chinese tea, relax and enjoy!

Ingredients
  • 500 gm pau flour
  • 2.1/2  flat tsp dried yeast
  • 100 ml lukewarm water
  • 125 gm sugar
  • 5 flat tsp shortening
  • 2.1/8  flat tsp baking powder
  • 1/4  flat tsp salt
  • 100 to 115 ml water  (adjust accordingly)
Filling
  • 2 flat Tbsp custard powder
  • 8 Tbsp cream corn
  • 1/2 cup milk/soymilk   ( I used soymilk)
  • 3 oz granulated sugar
  • 1 egg, lightly beaten
  • 60 gm cornflour + 1.1/2 cups water
Method for Filling
  1. Mix all the above ingredients  except for the cornflour mixture, cook under low heat, keep stirring.
  2. Taste for sweetness, then add in the cornflour mixture, cook till it thickens.
  3. Dish out, cool and keep refrigerated before use.
Method for Pau
(A)
  1. Mix dried yeast with lukewarm water, stir.
  2. Add in 130 gm sifted pau flour, mix well, lightly form into a ball.  Set aside for 15 mins.
(B)
  1. Mix the balance 370 gm sifted pau flour with the baking powder, sugar and salt.
  2. Pour (B) into (A), add in shortening and water sparingly, kead till dough doesn't stick onto hands.
  3. Cover dough with a wet cloth and let it proof till double in bulk, about 1 hr to 1 hr 30 mins.
  4. Dough is ready for shaping when an indentation of your finger is left upon pressing the dough.  Knock out some air from the dough, knead for a while.
  5. Roll out onto a lightly floured surface, weigh out the dough, 50 gm each, about 18 pieces.  Form into a ball and while working on one, cover the rest with a damp cloth.
  6. Flatten a ball of dough with the palm of your hand, put in filling, about 2 tsp, wrap it up, pleat up the edges and place on a piece of greaseproof paper.  Let it stand for about 15 mins, before steaming.
  7. Meanwhile, prepare a steamer and let the water boil rapidly.
  8. Continue the wrapping and pleating process with the rest of the dough balls.
  9. Arrange the pau on a steamer rack, not too close, allow space for the pau to rise. 
  10. Steam the pau under rapidly boiling water on high heat for about 10 to 12 mins.
  11. Remove the steamer cover quickly and carefully, taking care not to spill any condensed steam onto the pau.
  12. Serve hot.

Comments

  1. Very nicely done, nice golden colour indeed. Can imagine how delicious they are:D

    ReplyDelete
  2. I like to use lotus paste as well. so yummy!

    ReplyDelete
  3. Cheah...great paus! Sweet corn in the custard..great combo :) Thanks for sharing this and btw what brand of pau flour u used? so white like those bought ones.
    I used those pau flour but it turned out slight yellowish...why?

    ReplyDelete
  4. Thanks, Jeannie

    penny, I like lotus paste as well. Need to get it from the baking ingredients shop. Cooking it by myself is a strict, no, no!

    Elin
    The pau flour is from Intrico. It just says 'Pau Flour' on the packing, not their home brand. I did steam them again the next day and was surprised that they didn't turn yellow.

    ReplyDelete
  5. Your pau look great, but I prefer savoury pau than sweet pau..but my kids will like this.

    ReplyDelete
  6. Oh dear...now you make me miss home again! The paus back home were fantastic. I have to make one of these days. If not I have to go to you for some...haha. I love custard filling ones too.

    ReplyDelete
  7. Oh dear, Cheah, this is my favourite pau but no one selling this kind of pau at the Southern part. So I have to make my own. Great job!
    Btw, for Elin! You can add in a tspn of vinegar to the water before stirring to the flour. It helps to whiten the dough. Ah, now you huh! hehe....
    Hope you're having a nice day.
    Cheers, Kristy

    ReplyDelete
  8. I have never tried pows with this filling but it sounds yummy.

    ReplyDelete
  9. I am craving for pau for the last few days and I must look for some pau flour after seeing this delicious treat!

    ReplyDelete
  10. One of my favorite specially custard filling. yum!

    ReplyDelete
  11. This looks so delicious! I love custard buns esp the deep fried ones.

    ReplyDelete
  12. Sonia, I like savoury ones too but once in a while don't mind a sweet one though!

    Mary, be my guest!

    Kristy, Thanks for the tip, hope Elin sees this one!

    Biren, perhaps you can give it a shot!

    3 hungry tummies, Feel a bit homesick?

    lani, give it a try!

    pigpigscorner, would love to try deep fried ones!

    ReplyDelete
  13. Oh wow, these buns look beautiful and delish! Yum!

    ReplyDelete
  14. Hi, can I use bread maker to make the dough?

    ReplyDelete
    Replies
    1. I haven't tried with bread maker but I don't think it's advisable as you'll need to feel the texture of the dough, how much more or less water to add when you're kneading it. As long as the dough is not sticky, it's ok already.

      Delete
  15. Hi, this looks so good! If I want to make the custard filling without sweetcorn, how can I adjust the recipe? My kids are not so fond of corn but they love custard!Grateful for any pointers u can give on this, thanks!

    ReplyDelete
    Replies
    1. I googled and chance upon this blog

      http://happyhomemaker88.com/2007/09/17/yummy-cream-puffs-recipe/

      Maybe you can try her recipe for custard filling, if the mixture is not thick enough to form a paste, perhaps you can add in some custard powder or even more cornflour OR cook longer to make it thick. Hope this helps.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …