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

      Delete
  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

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.