Skip to main content
logo
Food Advertising by

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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

To Fu( Beancurd) Bridge ~ 跨桥豆腐

When I was recommended to try this dish in a restaurant, I was both hesitant and at the same time intrigued by its name.  I've heard of the song 'Bridge over troubled water' but Tofu crossing the bridge?  So to satisfy everyone's curiosity, we agreed to give it a try.  It's a nutritious dish with a good source of protein in the Tofu pork and egg all in one.  It was just tasty and delicious to go with a bowl of steaming hot white rice!





Tofu Bridge ~  跨桥豆腐


Ingredients
200 gm minced pork2 pieces soft Tofu1 eggSeasoning for minced pork - salt plus 1.1/2 tsp cornflouarSauce to add to the dish after steamed and before serving - (3 tsp hot water, 1.1/2 tsp light soya sauce, 1/4 tsp sugar mix till dissovled)1 tsp sesame oil and garlic oil to garnish Method Slice up the Tofu into 8 pieces, and place on a plate.Spread the seasoned minced pork on both sides of the TofuLightly beat up the egg and pour on top of the minced pork.Steam the dish for 8 mins, on high heat.Mix the garlic…