Skip to main content

Siew Bao (Baked BBQ Buns) 燒包


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
    Water Dough
    • 240 gm plain flour
    • 60 gm icing sugar
    • 60 gm shortening
    • 90 to 120 ml water
    Egg Glaze - 1 egg + 1/2 tsp honey
    Sesame seeds

    Filling
    • 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
    Method for the Filling (best prepared overnight and keep refrigerated)
    1. Marinate the meat with the sauces, seasalt, pepper and sugar for about half an hour.
    2. Heat up some oil in a wok, stir-fry the diced onion till fragrant, toss in the marinated meat, stir-fry.
    3. Add in the water and green peas.  Test for taste and mix in the cornflour thickening.
    4. Dish out and let cool.
    Method for Oil dough

    1. Mix all the ingredients into a soft dough.  Cover with clingwrap and let rest for 30 mins.
    2. Divide dough into 15 pieces, about 22 gm each.
    Method for Water dough
    1. 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.
    2. Divide dough into 15 pieces, about 30 gm each.
    Rolling out and Assembling the Bao
    1. Wrap up the piece of oil dough with a flattened piece of water dough.
    2. Roll out the dough and roll up like a swiss roll.  Give the roll a 90 deg. turn and roll up again.
    3. 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.
    4. Apply egg wash and sprinkle on some sesame seeds.
    5. Bake them in a preheated oven @ 180 deg.C for 25 to 30 mins. till golden brown.
    6. Remove from oven, let cool on a wire rack before serving.
    7. Yield :  15 Siew Bao




Comments

  1. WOW! These siew pau looks very delicious. Will bookmark this recipe and try it out one of these days. Thanks for sharing, Cheah :)

    ReplyDelete
  2. Thanks for the shout out Cheah. I too made some a few weeks ago when I had some leftover homemade char siew ;)

    ReplyDelete
    Replies
    1. Yes, good way to make use of leftover char siew... must tasted yum!

      Delete
  3. They look bakery perfect, both pastry and the filling, Cheah.

    ReplyDelete
  4. Hi Cheah, flaky and delicious siew bao ! Yummy !

    ReplyDelete
  5. Absolutely gorgeous and recipe looks delish!

    ReplyDelete
  6. This looks gloriously good. I'll give it a shot one day :D

    ReplyDelete
    Replies
    1. Yes, do give it a try, Sharon. They're yummy, more so, warm!

      Delete
  7. Looks so, so, good! Definitely calls for a pot of tea! And at least two of your yummy siew bao!

    ReplyDelete
  8. this is one that I always wanna bake but still have no courage yet heeheehee

    ReplyDelete
  9. Hi Soke Hah, these Siew Baos look so good. The filling is moist and the skin crispy. Thought of making this during Tung Chih for my MIL. Will it stay crispy the next day?

    ReplyDelete
    Replies
    1. Thank you, Kimmy. No, they won't stay crispy the next day, you'll have to heat them up. That's why you see the other pastries, like char siew sou, siew bao are always kept in a heated big toaster oven in the bakeries.

      Delete
  10. they look light and delicious!:)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set