Wholemeal Lai Wang Bao

Tried making the custard filling [lai wang - milky custard] today and for the dough, I used Wendy's Wholemeal Char Siew Pau recipe [Table for 2 .... or more].  Both the dough and filling turned out to be good.  The filling is simply delicious and not too sweet while the  bao skin is soft, fluffy and chewy [QQ].  The combination was good.

 This portion makes about 14 baos and the filling is sufficient too. 

Ingredients

[original recipe from WendyinKK of Table for 2 ...or more with some modifications]

250 gm pau flour [I used all purpose plain flour]

83 gm wholemeal flour

17 gm wheat bran - replaced with wholemeal flour

1 tsp baking powder

50 gm sugar

a pinch of salt

2 tsp instant yeast

160 ml water [I used about 170-180 ml]

18 gm shortening [I used 1 tbsp]        

Filling - 1 portion of Milk Custard [Lai Wang] filling - recipe below

1. Dissolve yeast in water and leave for 5 minutes or until bubbly.
2. Combine all the flour, baking powder, sugar and salt in a mixing bowl.
3. Add in yeast mixture.  Knead with an electric mixer or hand until soft.
4. Add in shortening and continue to knead until dough is soft, smooth and elastic. You may not reach the window pane stage because of the wholemeal flour.
5. Cover and leave to rest for 1 hour or until double in size.
6. Punch down dough and divide  into 14 small portions.  Shape each into balls.
7. Roll each ball into  small round circles.  Wrap with lai wang [milky custard filling].  Shape into paus and seal the edges well.  Place each bao on a small piece of parchment paper.
8. Cover to proof for about 40 minutes.   Steam for 12-15 minutes.  Remove to cool on rack or serve immediately.

Instant Milky Custard for Baos

• 10 gm custard powder
• 50 gm wheat starch [tang mien fun]
• 2 tbsp sweetened condensed milk
• 1 tbsp sugar
• 100 ml milk 
• 50 gm butter
• 1 egg yolk - slightly beaten

1. Combine custard powder, wheat starch and sugar.
2. Add in the milk.  Stir until smooth then mix well with egg yolk.
3. On low heat, mixture is thickened [this takes a while].
4. Off heat and add in butter. Stir until butter melts and well incorporated.
5. Cool and refrigerate until required.

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