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.