Monday, May 28, 2007

Char Siew Pau

My first attempt on char siew pau...haha...looks ugly, taste was ok. Need to practise more on pleating the pau in order to get a much nicer similing pau. Next time will attempt to make the dough starter version.

4g yeast
160g water

280g Hong Kong flour
120g corn flour
80g sugar
40g shortening

10g baking powder

200g Char Siew
1 tbsp oyster sauce

½ tsp salt
1tbsp sugar
1tbsp dark soy sauce
1tbsp sesame oil
1/2cup water

1tbsp corn flour
2-3tbsp water

1. Mix the dough ingredient A together till dissolve, add into dough ingredient B and mix till well combined, form into a smooth and elastic dough, place in a bowl cover with a piece of wet cloth and let it rest for about 1 – 1 ½ hour.

2. Add dough ingredient C into the proved dough and mix till well combined, let the dough rest for 15min.

3. Cut the char siew into small cubes; mix in the filling ingredient C into corn flour solution and set aside.

4. Add a little oil into wok, add in char siew pork cubes and oyster sauce and fry till fragrant, add in the filling ingredient B and let it bring to boil, stir in the corn flour solution, remove from wok into a plate and set aside and let it cool.

5. Divide the dough of step 2 into 30g smaller dough, roll into a disk shape, wrap the char siew filling, wrap it up and place it on a piece of paper.

6. Place the char siew pau in a steamer, steam over medium high heat for about 10-12min.

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