Ya ya, I know. I’m so kiasu. I just needed to try and improve on the earlier batch of paus. Made another attempt and this time, the texture was much better….or should I say soft and more fluffy. Can you see the difference as compared to my first attempt? 

Close up of the texture of the pau

Certainly not the most beautiful workmanship but can passlah...


Here’s the modified recipe:


  • 350g Blue Key (or any other brand) pau flour
  • 20g cooking oil
  • 150g water
  • 4 tsp yeast
  • 50g sugar
  • a little salt

Filling :

  • 1 bottle of ready made kaya from the bakery


  1. Place yeast, water and sugar into TM bowl to mix. Time : 40 sec. Temp : 37 degrees. Speed : 3
  2. Add flour, salt and oil to mix. Time : 30 sec. Speed : 0-6
  3. Set dial to closed lid position and knead on interval speed. Time : 2 min
  4. Set dough aside in container. Cover over container with damp cloth and wait for 30 mins for it to rise.
  5. Form dough into small balls, flatten them and fill with kaya (portion varies according to individual taste. Leave for another 20 minutes.
  6. Set up Varoma for steaming. Pour 600g water into TM bowl for steaming. Time : 20 mins. Temp : Varoma. Speed : 1

Serving size is enough for 10-12 buns depending on the sizes of the buns you make.

Optional : Before you steam the buns, you can cut baking/non grease paper into small squares and line them at the bottom of the buns. I like to do this as the paper will absorb the dampness from the steam.





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