Siew Bao is among the many items that I'll order whenever I have dim sum in the restaurant but not all dim sum joints serve this pastry. I chanced upon a post by My Kitchen Snippets for this favourite pastry and decided to give it a try. The Siew Bao turned out great and I had Gertrude to thank for! They were indeed yummy more so if teamed with a hot cup of Chinese tea.
Recipe for Siew Bao (Baked BBQ Buns)
- Ingredients for Oil Dough
- 240 gm plain flour
- 120 gm shortening
- 240 gm plain flour
- 60 gm icing sugar
- 60 gm shortening
- 90 to 120 ml water
- 400 gm chicken or pork, diced.
- 1 big onion, diced
- 3/4 cup green peas
- 1 Tbsp oyster sauce
- 2 tsp dark soya sauce
- 2 tsp light soya sauce
- 1/2 tsp seasalt
- 2 tsp sugar or to taste
- A dash of pepper
- 1/2 cup water
- 1 Tbsp cornflour + 2 tsp water to thicken
- Marinate the meat with the sauces, seasalt, pepper and sugar for about half an hour.
- Heat up some oil in a wok, stir-fry the diced onion till fragrant, toss in the marinated meat, stir-fry.
- Add in the water and green peas. Test for taste and mix in the cornflour thickening.
- Dish out and let cool.
- Mix all the ingredients into a soft dough. Cover with clingwrap and let rest for 30 mins.
- Divide dough into 15 pieces, about 22 gm each.
- Mix all the ingredients into a soft dough. (Add water sparingly, not all may be needed). Cover with clingwrap and let rest for 30 mins.
- Divide dough into 15 pieces, about 30 gm each.
- Wrap up the piece of oil dough with a flattened piece of water dough.
- Roll out the dough and roll up like a swiss roll. Give the roll a 90 deg. turn and roll up again.
- Press the rolled up dough lightly and roll into a circle. Spoon the filling in the centre and pleat up like a bao. Place each bao on a grease proof paper.
- Apply egg wash and sprinkle on some sesame seeds.
- Bake them in a preheated oven @ 180 deg.C for 25 to 30 mins. till golden brown.
- Remove from oven, let cool on a wire rack before serving.
- Yield : 15 Siew Bao
Egg Glaze - 1 egg + 1/2 tsp honey
Method for the Filling (best prepared overnight and keep refrigerated)
Method for Oil dough
Method for Water dough
Rolling out and Assembling the Bao