This pau is really a result of my so-called "creativity" I was craving for some pau for breakfast and after making the fillings, realised that I have only about 1.5 cups of all purpose flour left!
And then I saw this rice flour that I bought long back still well packed, and the wheat germ I could never make enough stuff to exhaust...
To my delightful surprise, this pau turn out so well, yumm!
For the skin：
All purpose flour 1 1/2 cups
Rice Flour 1/2 cup
Wheat Germ 1.5 tbsps
Black Sesame flour 2 tbsps
Sugar 3 tbsps
Salt 1/3 tsp
Instant yeast 1/3 tsp
Olive oil or any cooking oil 2 tbsps
Baking Powder 1/3 tsp
The filling's recipe I used this oneJicama Carrot Pau.
I used a bread machine to knead the dough, add all the ingredients for skin beside Baking Powder, knead into a smooth dough.
Let it raise to double its size, run the machine again and knead for few minutes till the size of dough back to its orginal size. Now evenly sprinkle the Baking powder and knead it into the dough, make sure the baking powder is well knead in, it may takes about 3-5 minutes，now divided the dough into about 16 equal part, roll out , and fill in the filling, and wrap it up to shape well.
When all the pau is wrapped, DO NOT steam right away, let it sit for 15-20 minutes, meanwhile, bring a big pot of water/steamer to boil. Once the water boiling and the pot become steamy, steam the bun for 15 minutes.
DO NOT take out the pau immediately, DO NOT try to open the lid, turn off the stove, and wait for at least 5 minutes before you check out the pau. This is the secret to make a fluffy round Pau.
They said a good pau should let you peel off the "skin"...
With a touch of sesame... very tasty!
For Chinese，中文版， Click --》黑芝麻米粉菜包子