Steamed wholemeal pau with red bean paste filling

Recipe:
100g pau flour + extra for dusting
30g wholemeal flour
1 1/2 Tbsp olive oil + extra for dabbing after proofing
1 tsp yeast
1 tsp agave nectar
1 tsp nutmeg (crushed and blended)
1 bowl cooked red bean, excess water removed (blended and kept in fridge for at least 1 hour)
1/2 cup warm water

Dough
(1) In a rounded edge plate, put few Tbsp water in it. Sprinkle in yeast and let stand for 10 minutes.
Add in agave nectar and let stand till it turns frothy.

(2) In a big bowl, sieve in pau flour. Add in wholemeal flour and mix well.

(3) Pour in yeast mixture and stir in with the dough. Mix in olive oil. Add water, 1 Tbsp at a time till the dough is knead able. Knead till the dough threaten to stick to the sides of the bowl, feel soft but not sticky to hands.

(4) Rub the dough with some olive oil, put back into bowl and cover with cloth. Leave to proof for 1 hour.

(5) Press down the proofed dough and knead for 5 minutes. Divide dough into ping pong size balls. Leave to proof for 30 minutes.

(6) Press the dough till it is thinly flatten. Scope 1/2 Tbsp red bean paste filling onto it and press close the pau skin. Repeat for the rest of the dough.

(7) Put in muffin liners, in a solid muffin cup and steam in preheated steamer for 10 minutes. Wait for 5 minutes before dish out.

Red bean paste filling
(1) Mix together nutmeg and agave nectar with red bean paste and keep in fridge till harden.


Yields: 7 wholemeal pau