Steamed Red Beans Paste Bun/Pao

I was so keen to make steamed pao or bun long time ago. But, I was afraid it will not turn out nicely. The other day I was taking a stroll after work to some of the shop lots nearby my working place, I chanced upon a newly open baking shop. Thus, I was curious to take a peep at the baking shop since it looks great at the outside. It is only a small baking shop but selling most of the baking stuffs and conducting baking classes too. The staff was very friendly and helpful in introducing me their products and classes conducting by their Chef.

As I was taking my own sweet time going through from rack to rack, I saw their special pao mix, I thought it will be great to give it a try! I grabbed a packet of red beans paste too for the filling. The special pao mix came with an attached recipe, so it will be definitely a good choice for a novice like me to follow.

Hence, I searched the net to find some tricks and tips on making red beans paste pao/bun. I found this very useful step-by-step steamed red beans paste pao recipe at CHOWTIMES Through this site, I have learned the way to pleats the pao. The step-by-step guide with pictures really do me a big favour in making steamed red beans pao! Besides, CHOWTIMES also show us other tips on how to steam pao and some useful equipments. I managed to tried the pleating and the result is good though for a first timer! hehe....

Result? The steamed pao/bun is really good. It is soft and moist. The red beans paste is smooth, smell good and melt in the mouth. So far, this is the most successful steamed pao that I have made and tasted at home. Unfortunately I have forgotten to snap some photos of the inside filling. Will remember to do it the next round... haha...

My hubby is a big fan of steamed pao, especially Char Siew Pao (Roasted pork steamed bun), but my son likes the original pao or man tao (plain bun) without any fillings. Such a tough job isn't it? I would like to try both using this pao mix again the next round, making a batch of Char Siew Pao and plain man tao. Do you have any other tricks to share with me?

Pao/Bun before steaming

Pao/Bun after steaming

Ingredients:
450gm Pao Mix (including instant yeast and shortening)
230gm Water
Red beans paste
Baking paper
Bamboo steaming tray / rice cooker steaming tray

Methods:
1) Cut baking paper into 2.5 in X 2.5 in square shape. Approx 12 pieces.
2) Prepare a bamboo steaming tray or a rice cooker steaming tray. If you choose to use bamboo tray, see CHOWTIMES tricks by cutting a pieces of round baking paper according to the shape of the bamboo tray. Punch some holes on it. (I used rice cooker steaming tray which comes with holes, see pic on my steamed egg cake post)
3) Mix the pau mix with water in a big mixing bowl according to the packet instruction.
4) Combine and knead with hands until soft dough is form.
5) Transfer to working surface, continue to knead for 10 - 15 mins until dough is elastic and soft. Rest for 20 mins.
6) Divide dough and scale, into ball of 30gm each.
7) Flatten it with your palm and roll it out with a rolling pin until a round circle shape is achieved.
8) Cut a small hole at the corner of the red beans paste packet. Squeeze a dollop of red bean paste (approx 25gm) onto the center of the dough.
9) Push the edges of the dough up and make a clean seal to cover the filling. Roll it a little with your palm to make a even round shape. If you want to make pleat on the pao, refer to CHOWTIMES
10) Place it on the baking paper. Put in the steaming tray. Proof for another 20 mins.
11) Boil a pot of boiling water for steaming. I put a small red dot on the pao with food colouring for decoration.
12) Steam at high heat for 8 - 10 mins. The pao/bun will double up the size after steaming.
13)) Remove from pot and rest on a rack. Consume while warm.

Note:
? You need to judge on your own observation during the kneading time. The dough should be elastic and soft.
? You may use other fillings for the pao, such as pandan paste, meat, vegetables, peanut butter, jam or coconut.
? Keep the balance pao in the freezer or fridge in an air-tight container and heat up when you are about to consume them.
? While you are working on the small dough, keep the others in a bowl and cover with damp cloth to prevent the dough comes hard.