Who wouldn't love this mini steamed pau especially if the filling is the mouthwatering salted egg yolk custard. This is slightly different from the ' steamed pau with salted egg yolk lava. Daddy perfers it this way, so I cook the custard till it is of a thicker consistency then leave it in the fridge to set so that it is easier to shape into a ball.
The custard is flavorful and tasty. Love these mini paus and I shall make this for the sunday school party . Kids will love this sweetish and salted yolk flavor and kids love small mini pau. Simple to make and doesn't take a lot time to prepare it. Those salted egg yolk lava type will be a bit messy for kids. So this is a try out and it turned out great. I can even make this for the adult pot bless evangelical night next Saturday night. Yay, this solve my problem of thinking what to take to the pot bless ! :)
I can't stop eating them as they tasted so good ...the richness of the custard with the fragrant of the salted egg yolk...mmmm yummy !. Salted egg yolk can be used in dishes as well as in fillings for pau. Next time someone would be creative enough to make salted egg yolk ice cream...anyone game for it ? :p Just kidding...I think they are better off in dishes and in paus!
delicious lip smacking salted egg yolk custard ;)
this is the done custard and cover it with cling wrap
the custard has to be in the fridge for a few hours
to set so that it can be shaped into small
balls to be wrap with the pau dough
I love this pau skin .....it has a soft texture
Crisco is a better brand when buying
wrap the set custard with the pau skin.....
let it proof for 15 mins and steam them for 8 mins
in a boiling steamer
Eat them hot for your breakfast or supper.......yummy!
Salted Egg Yolk Custard Mini Pau
( Printable Recipe )
salted egg yolk custard :-
250 g butter
60 g custard powder
120 g sugar
100 g evaporated milk
20 g potato starch
20 g corn starch
10 salted egg yolks - steam it for 8 mins and mashed it fine while still hot
Mix ingredients A together till it becomes a smooth mixture.
Cook the butter in a pan till melted but not brown, gently pour in the mixture and stir it under low heat till the custard has turned into a smooth and flowing consistency. Off heat and cool the custard. Once it is cooled place in the fridge to set the custard. When ready to use, shape the custard into round balls .
Pau dough :
300 g Hong kong flour
5 g instant yeast
5 g baking powder
20 g sugar
25 g Crisco shortening - Crisco gives it a soft and smooth texture
120 ml water
*some yellow coloring if you want the pau to look like those served in dim sum restaurant
I keep to natural - no coloring for me :)
Put together the Hongkong flour, instant yeast ,baking powder and sugar in a mixing bowl , use the hand mixer with low speed , blend together the dry ingredients till well combine. Slowly add in crisco shortening and water till the dough is formed. Do not over mix or the pau will be stiff and hard. Take it out and divide evenly into small balls . Wrap the custard balls with the pau dough and shape into round balls. Place on greaseproof papers or cupcake liner and steam them for 8 -10 mins ( depends on the size of the pau ) and served them hot.
Have a great and fun filled weekend :)
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