I misses out the MFF Seremban month event 3 months ago. Glad that I finally attempted this Seremban Siew Pau! It tasted so wholesome and flaky when is warmed! Not sure how the texture will turn out next day as I doubt there will be any left for tomorrow hehehe...Unlike Lena whom use a food processor to prepare both of the doughs, I uses my pair of bare hands :)
Both dough are very easy to handle and takes me less than 5 mins to get both the dough ready. After which I let it rest for 30mins while I went to busy with other stuffs :) The whole process runs very smoothly except when I checked out the siew pau in the oven, I realized a lot of the pastry top are wide opened! arrrggghhh guess I did not pinch the edge tight enough resulting this ugly looking pastry. But at least the fillings did not spill out. 'as long as taste good, ugly is fine' commented by my hubby ^.*
Recipe adapted from Frozen Wings
Ingredient (10 buns)
- 180gm chopped char skew
- 1 clove garlic, minced
- 3 tbsp green peas
- 1 tsp hoisin sauce
- 1/2 tbsp oyster sauce
- 1.5tsp char siew sauce
- 1 tsp dark soy sauce
- 1/2 tsp sugar
- dash of pepper
- 1 tsp tapioca flour + 1 tbsp water for thickening
- Mix all the sauce ingredients together except pepper and flour. Heat 1/2 tbsp oil in pan, saute garlic until fragrant. Add char siew and sauce and mix till char siew is well coated with sauce.
- Add in pepper and greens peas, fry for 1-2 mins. Add in thickening mixture and mix evenly. Cool down completely before use.
Water Dough :
- 110gm plain flour
- 30gm butter, cubed
- 12gm icing sugar
- 60ml water
Oil Dough :
- 80gm plain flour
- 50gm shortening
Garnish : egg & sesame seeds
- Water Dough : Place flour, butter & icing sugar in a mixing bowl. Using finger tips, rub mixture till breadcrumbs liked. Add in water and mix into a dough. Do not over handle the dough. Shape into round and cling wrap. Rest for 30mins.
- Oil Dough : Combine flour and shortening together. Using hands, lightly mix till a dough is formed. Cling wrap and rest for 30mins.
- Divide both dough into 10 equal portion and shape into round balls.
- Wrap the oil dough into water dough, round them again and flatten it.
- Using a rolling pin, roll them into oblong shape. Roll up like a swiss roll.
- Turn 90 deg and roll them out again into oblong shape and roll them into swiss roll.
- Flatten the dough into round disc and put in filling. Wrap and seal the buns.
- Apply egg wash on all the surface of the buns and sprinkle some sesame seeds over.
- Bake in preheated oven at 180 deg cel for 30mins or until golden brown.
I am submitting this post to Aspiring Baker #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everyone Eats Well in Flanders.
I've been looking for this recipe to make for my Chinese hubby using the chicken.Thank you for sharing.
the innards look sooo delicious!
wow these are a whole different level of baking. One day (hopefully not too far away) I'll have the courage to attempt these. :)
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