Happy 1st birthday Doh-doh (sourdough starter)! Looking back, I have made so many SD products: SD sandwich bread, SD crackers, SD focaccia, SD pita bread, SD pancake, SD granola… Today, I’m going to try Chinese Steamed Bun (Pau)
Flour for pau
Some pau recipe calls for pau flour or hong kong flour. You might notice that making pau using all purpose flour/ plain flour results in a yellowish pau. Using those specialized flour will result in whiter pau.
I used all purpose flour as pumpkin will colour the pau yellow. Some recipe calls for cake flour or addition of corn starch/ wheat starch to lower the gluten level so it is more fluffy.
Adjusting dough hydration
Instead of all the flour and then adding water if it is too dry, I mixed in 200g of flour then added according to the hydration I wanted. I was too lazy to knead properly. A long fermentation duration and high hydration dough helps to activate the gluten.
Issues with shrinking pau
I have been having some problems with pau that shrinks after removing it from the steamer. The problem might be a change in temperature. This time I rest it in the steamer for 15 minutes after turning off the heat.
Shaping it
The dough was quite wet and it kept sticking to my hand when I was shaping it. It was easier after oiling my hands.
Sourdough Pumpkin Pau (Chinese Steamed Bun) Recipe
Ingredients
260g plain flour
120g sourdough starter
160g mashed pumpkin
Water if required
1 tbs oil
1 pinch of salt
Timeline
1500 Feed sourdough starter
Cut & steam Pumpkin
1530 Mash & Cool pumpkin
1900 Mix dough & 1st Rise
2230 Shape dough & 2nd Rise
2330 Steam on low heat
2345 Rest in steamer after turning it off
0000 Remove pau and consume or cool it to store
Storing
Store in a container in the fridge. Microwave it on high for 30-60sec or steam it for 5 mins to heat it up.
How was it?
It turned out better than expected. Might try different shapes and sizes next.
It tasted slightly sour from the acidity of the sourdough. I might try to add 1-2 tablespoons of sugar the next round.
