Deconstructed Steamed Whole Wheat Bun with Raisins and Sesame Seeds

My heart sank in disappointment when I was unable to achieve perfect fluffy soft texture kind of bun in my previous effort of making steamed bun or Chinese pau. Considering the unhealthy ingredients such as all purpose flour and double action baking agents used profoundly in that bun recipes, I declined to negotiate with my own temptation to follow recipes found on the internet. Surrounded by positive vibes, armed with some knowledge gathered from the net, I eventually determined to experiment the bun again by using water roux starter technique (Tangzhong Method) which has been popularly incorporated in various breads and baked buns preparation. The result was better than the previous attempt. It was edible, healthy and tasty but definitely wasn't rock hard. It was considerably soft but not super soft and dense with lots of raisins. Since, the bun is made purely with whole wheat flour, olive oil, yeast and dry fruits so I reckon it to be a healthy discovery and healthy attempt for sending to " Ahlan Ramadan- The Healthy way".

               “Sending this entry to Ahlan Ramadan –The Healthy Way” 

 

Ingredients for making whole wheat pau or bun :

Whole wheat flour/ atta flour : 1/2 cup
Instant dry yeast : 1/8 tsp
Brown sugar :1 1/2 tsp
Olive oil : 3 tsp 
Black raisins : 4 tbsp (chopped coarsely) 
Toasted white sesame seeds : 2 tbsp
Warm water : as needed

Ingredients for making water roux starter:

Whole wheat flour/ atta flour : 1 tbsp
Water : 3 tbsp

Method :

1. First, add whole wheat flour into a wide bowl with 2 tsp of olive oil. Rub the flour and oil using the rubbing technique to create tiny crumbly particles.

2. In a pan, add 1 tbsp of whole wheat flour and 3 tbsp of water. Stir continuously on low flame. The mixture will thicken up and for every stir creates streaks of lines and that's the time to remove the paste from the heat and let it cool completely. 

3. Add 1/8 tsp of yeast, 1 1//2 tsp of brown sugar and water roux starter (all) . Mix all the ingredients with sprinkle of warm water just enough to form soft dough. Be careful not to add a lot of water as the starter has some moisture. Knead the dough for 15 minutes.

4. Let the dough proof for 2 1/2 hours because I have used less amount of yeast for slow fementation.

5. After 2 1/2 hours, take the dough out when it doubles in size or have rich honeycomb texture beneath. Keep kneading to punch the air out and add another tsp of olive oil to avoid stickiness. Now add in raisins and sesame seeds. Mix well. Shape small size balls from the dough.

6. Rest the dough for 30 minutes.

7. Steam the pau or bun in a steamer for 15 min to 20 min depending on the size of the pau.

8. Serve hot and that's when its soft and delicious.  

-Abby

Steamed Whole Wheat Pau with Spicy Potato Filling

               “Sending this entry to Ahlan Ramadan –The Healthy Way” 

No extra double action baking soda or any kind of softener or cake flour added to cause magical pillow soft effect. This is homemade practical pau and edible without side effects. If you are craving for something wholesome and healthy then this pau or improvised bun will satisfy your palate. I thought if pita bread could be fermented using yeast and cook on griddle, then why not change the cooking method to 'steam'. Don't skip the sweet potato in the dough as it works like a natural leavens. I love it but you could tweak the recipe by using sweet filling made of coconut, red bean paste or even pumpkin puree. Be creative and follow your instinct of what is best for you. I had leftover sweet potatoes so got the idea of turning it into cute little buns. Nothing went waste :) 

Steamed Whole Wheat Pau with Spicy Potato Filling

Ingredients for making whole wheat pau :

Whole wheat flour/ atta flour : 1- 1 1/2 cup
Instant dry yeast : 1/4 tsp
Steamed and mashed sweet potato (orange color) : 1/4 cup
Salt : a pinch
Sugar :1/4 tsp
Olive oil : 1 tbsp
Warm water : as needed

Ingredients for making spicy potato filling :

Medium sized normal potatoes : 3
Large red onion : 1
Coriander leaves : a small bunch
Chilli powder : 2 tsp or more
Olive oil : 1 tbsp
Water : 1/2 cup 
Roasted sesame seeds : 1/4 cup (for rolling)
Salt : as needed 

Dry Roast and Grind :

Fennel seeds : 1 1/2 tsp
Cinnamon stick : 1 1/2 inch piece
Cloves : 6

Method :

1. First, add whole wheat flour into a wide bowl with steamed and mashed sweet potato without any lumps. Mix them well.

2. Add 1/2 tsp of yeast, sugar and salt. Mix all the ingredients with sprinkle of warm water just enough to form soft dough. Be careful not to add a lot of water as mashed sweet potato has some moisture. Knead the dough for 10 minutes.

3. Let the dough proof for  40 minutes to 1 hour. In hot summer days, only 40 minutes is needed for the fermentation process.

4. In a pan, dry roast the spices under 'Dry Roast and Grind' section till golden brown and grind to smooth powder. Keep aside.

4. In a pan, pour a tbsp of olive oil, start frying finely chopped onion till translucent and after that, you may add finely chopped potatoes as well. Keep stirring for 10 min as we don't want the potatoes to burn at the bottom.

5. Add 1/2 cup of water, chilli powder, salt and spice powder. Mix well. Let it cook till water is fully absorbed and the potatoes are well cooked.

6. Lastly, toss in finely chopped coriander leaves and give it a quick stir. Switch off the flame and let it cool completely.

7. After 40 minutes to 1 hour, take the dough out when it doubles in size or have rich honeycomb texture. Keep kneading to punch the air out and add a tbsp of olive oil to avoid stickiness. Shape small size balls from the dough and stuff the prepared filling in it. Make sure you seal the top securely in order to avoid filling from spilling out. 

8. Roll each stuffed pau in a roasted sesame seeds until covered completely.

9. Steam the pau or bun in a steamer for 15 min to 20 min depending on the size of the pau.

10. Enjoy while its hot and fresh or with whatever filling you like.




-Abby