Thursday, November 27, 2014

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






19 comments:

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

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

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

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

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

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  5. Absolutely gorgeous and recipe looks delish!

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

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

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

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

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    Replies
    1. It's not so difficult after all, give it a try!

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  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?

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    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.

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  10. they look light and delicious!:)

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