Monday, August 6, 2012

Wholemeal Pau 麦片包子

Healthy Pau   

I’ve been trying hard to keep my post up to date. However my current work schedule seems hard for me to keep up the pace. This was another month old birthday post, as this special healthy steamed bun/Pau was meant to be hubby’s birthday “cake”.

Happy belated birthday dear!

Hubby is never a pastry and sweet tooth guy, hence when I mentioned making a cake for him to celebrate his birthday instantly he declined and asking to have Supreme big Pau (steamed Bun) instead. Well, the ancient Chinese steamed peach shaped Bun 寿 did play similar role as the birthday cake today.
I had shared the steamed buns with shredded chicken breast, egg and yambean fillings and Kaya filling in my old posts. This improved version replaced 1/5 of the Pau flour with wholemeal flour. This time besides the chicken fillings, I also tried out my own homemade red bean paste. I will share the making of red bean paste in a later post.
Wholemeal Pau 麦片包子

Frankly, with the wholemeal grain, the texture of the Pau was not as refined and soft as plain Pau, kind of similar texture to expect when you eat white bread compared to wheat grain bread. Nowadays, with more and more people going for healthy diet, eating healthy and eating right has become the key factor in food preparing, overshadowing the taste of the food. Of course, it’s still best to have both!

In my opinion, all who love cooking love to be able to serve healthy and delicious food to our loved ones right? J

Wholemeal Pau
400g Pau flour, sifted (Note*)  
100g wholemeal flour
1 tbsp. dry yeast
½ tsp salt
100g sugar
3 tbsp. Shortening
250g water

1 tbsp double action baking powder

Pau flour is low protein flour, if you can't find in your area, just use low protein flour or super fine flour and can also try cake flour to replace it.

1.       Mix all the ingredients A together and knead into smooth and elastic dough.
400 pau flour, 100 wholemeal flour
1 tbsp instant yeast
3 tbsp shortening
2.       Cover with a piece of wet cloth and leave to prove until double its size. 

dough double its size
3.       Sift B top of the dough and knead well to distribute the baking powder until the dough is smooth again.
1 tbsp double action baking powder
4.       Cover and allow dough to rest for 15 minutes before shaping.

Meat Fillings :
boiled eggs (shelled and cut into ½)

Marinade for meat : 30 minutes
Shredded chicken/pork
2 tbsp. BBQ sauce

1.       Heat oil in a pan adds in marinated meat and stirs fry till aromatic, adds in some water and cooks for 5 minutes until soft. Taste and dish up and leave to cool and chill in the fridge for 3 hours.
2.       Divide dough 12 portions and shape balls.
3.       Flatten, roll into a round shape and add 1 tbsp of filling and pleat the top into a Pau/Bun.
eggs,  bbq chicken fillings
red bean fillings
4.       Line Pau/Bun with a piece of white paper and let it prove again for another 15 minutes.

5.       Steam Pau/Bun with high heat for about 15 minutes or until the Pau/Bun is cooked.
6.       Serve hot.


A)     400克包粉 (篩过),100克全麦面粉,1 大匙速发酵母,1/2 小匙盐,100克细糖,3大匙白油, 250ml
B)      1大匙双倍发粉

1. 将所有材料(A) 混匀搓揉8-10分钟至光滑不黏手的面团。
2. 盖好发酵1小时或至两倍大。
3. 将发好的面团,加入(B),再将面团揉至光滑,休息15分钟。





  1. Hi Yin. Have certainly missed your posts. Glad to see you again even if it's once in a while. I love the looks of the "freckled" buns. It's kind of cute :)
    I doubt my family will go for anything other than soft, silky buns but you're right, people are getting more health conscious and there will be folks who'll be very receptive of the wholemeal pau idea.

    1. Hi Ping:
      Nice to see you here again, lax in blogging due to work. Great to see old pals again.
      Tat's true many now really health conscious, but to me mostly taste and flavour come first :-)

  2. Hello Yin,
    So happy to see your post again. Mmm..nice Pau :)

    1. Hi Slyvia:
      Nice to have you back too. I recently just fix my RSS Feeds problem might be one of the problem for you not able to see my new posts too.

  3. That looks great. My dough is not consistant enough to look like that.

    1. Hi Lorraine:
      Thanks for dropping by. I suppose it may due to the temperature when you prove your dough?



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