I don't usually share recipes here because of ... hrrmmmmmm I don't know why lah hehe. Rasa tak layak pun ader because most recipe I tried is taken from the net or other blogs. I would normally linked the original sites of where I took the recipe from in my post, without copy-ing the actual recipe here. However, below recipe is an exception simply because I love it so much, have tried myself many many times and each time, it never failed me. I got the recipe from Kak Z'lynna and she got it from Kak Rosmarlina. 

Despite my liking for pau, I never make any pau before this, ever, in my entire existence. My first try using this recipe, it doesn't turned out as I hope for. My pau tasted somehow mentah and hard as rock when it cooled down. The recipe was not to blame as I didn't follow the steps properly so I decided to give it another try and Alhamdullillah, I never looked for another pau recipe ever since. There's so many great pau recipe out there nonetheless but the reason I stuck to this one is because the outcome was everything I expected from a pau. Soft and fiber-ish yet not too spongy, like the one sell outside, sweet but not too sweet and the best part is, the texture and the softness remained even after it's cooled down.

I made below batch as a potluck for Sukaneka event recently and am honored to paste the recipe here. Do try it out. I added few personal notes that marked with **.

Happy Pau-ing peeps :)

Pau Gebu ( water roux)

** Since it's cold here, I usually let my dough rested for more than 45 minutes in warm place ( I used my oven ) each session. 

2. Bahagi doh pada beberapa bebola kecil dan masukkan 2 sudu kecil kacang merah dan tutup kemas, ulang langkah tadi hingga doh habis.

**I usually weighted my dough ball to be around 30-40 gram each so the size will be equally even. 40 gram will yield a pau as big as my palm size once it's rose and steamed. If you prefer to have smaller size, go for 20-25 gram for each dough ball. 

3. Lapik pau dengan baking sheet atau daun pisang, dan biarkan pau naik dua kali ganda lebih kurang 1 jam, Panaskan pengukus, dan pastikan air betul-betul mendidih, kukus pau dengan api sederhana, tak perlu api terlalu besar selama lebih kurang 7 hingga 8 minit sahaja, bergantung pada saiz pau.

** I am too lazy to cut paper or daun pisang in this case so I just use big size muffin paper cup and trimmed the edge after the pau cooled down a bit. I used electric steamer and it took 8-9 minutes approximately. If you're using normal steamer, 8 minutes is more than enough.
-buat pau kecik-kecik je, biar senang nak masuk mulut dan paling penting pastikan air kukusan tidak jatuh pada permukaan pau, bagi mengelakkan pau berkedut apabila selesai dikukus nanti. Sedia untuk dihidangkan.

Nota Tambahan

Tips-Tips untuk mengelakkan pau berkedut apabila selesai dikukus

1. Pastikan air kukusan betul-betul mendidih. ( air kukusan lebih kurang 3/4 pengukus)

2. Jangan kukus pau terlalu lama ( masa yang sarankan hanya 6,7 dan 8 minit sahaja)

3. Apabila mahu menangkat pau yang sudah di masak, angkat sekali pengukus atasnya dan alihkan dari haba pengukus, angkat pau yang sudah masak dan letakkan di dalam bekas ( jarak-jarakkan pau, jangan ditindih antara satu sama lain) dan susun baki pau yang mahu dikukus, ulang langkah tadi sehingga selesai.

4.Pastikan air kukusan tidak jatuh pada permukaan pau, ( kalau nak lagi yakin boleh balut penutup pengukus dengan kain bersih).