Siew Pao (Baked Char Siew Pao)

There is two kinds of Char Siew Pao, one is steam the other one is bake. Both char siew pao use the same filling. Actually i'm not a big fan of Siew Pao,  if you ask me which one I liked best, my answer is the steam one. It's my favorite. I like it with the white exterior, soft, fluffy and gummy texture of the steam char siew pao. I can eat steamed char siew pao everyday but not baked siew pao. But baked siew pao can make a convenient to go snack cause it can be crispy and crunchy for several hours compare to steam char siew pao, it gets cold and hardened after a while.

I have not tried the original Seremban Siew Pao, I've heard it is very famous and delicious. I definitely will need to give a try one day. Today I only made 8 Siew Pao, it is my eldest daughter favorites, she even reserved two Siew Pao to take to school tomorrow.

 

Siew Pao ( Baked Char Siew Pao)

   Ingredients     :

   Oil Dough

  

   All purpose flour         65 gm

   Shortening / Lard        40 gm

   Water Dough  

   All purpose flour         45 gm

   Bread Flour               100 gm

   Sugar                           20 gm

   Water                           68 gm

   Cooking Oil                 48 gm

   Golden Syrup / Honey   1 teaspoon 

   Egg Yolk                       1 ( for glaze)

   Please refer to the below link to make the filling : -

 Steamed barbeque roast pork (char siew pao)

   Methods      :

   Oil dough - mix flour and shortening/ lard together until it becomes a soft sticky dough. (Divide dough

   into 12 small doughs.  Cover with  plastic wrap and set aside for 25 minutes or more

   Water dough  - dissolve sugar in the water, mix flour, cooking oil, golden syrup/ honey and sugar 

   water together until it become soft dough.  Divide dough into 12 small doughs. Cover with plastic  

   wrap and set aside for 25 minutes or more.

   Flatten or scale out water dough to wrap up oil dough into water dough. 

   Roll out flat and long, like swiss roll.

   Fold it back into half and roll out flat and long, like swiss roll again, repeat 3 times.

   Use palm to press and roll out the dough to round cycle and add in char siew filling.

   Wrap into char siew pao shape and brush with egg yolk and bake on 365 F for 25 - 30 minutes.

   Enjoy!!!

   

  

Siew Pao ( Char Siew Pao)

Steamed Barbeque Roast Pork Bun ( Char Siew Pao)

Char Siew Pao in English is Barbeque Pork Bun. My whole family is definitely a big fan of Steamed Char Siew Pao. During the dim sum time, this is absolutely must have item other than shrimp dumpling  (har gao) and siew mai.  Back in Malaysia my family and I almost go for  yum cha every Sunday morning. In my diary I think I never go dim sum without having Char Siew Pao. To me, dim sum / yum cha is not complete without the Char Siew Pao.
What about you, are you a huge fan of Char Siew Pao too?

Char Siew Pao

   Ingredients    :

   Pre- mixed flour           16 ounces

   All purpose flour          20 gm for dusting

* Prepare by following the steps and instruction from the packaging

* Make 12 - 15 depends how small or big you want it to be

   Fillings   :

   360   gm   char siew, cut cubes

   11/2  teaspoon oyster sauce

   11/2  teaspoon cooking oil

   11/2  teaspoon sesame seeds, roasted 

   1       teaspoon corn starch, mixed with 2 tablespoon water

   2      cloves garlic, minced

   2      sprigs cilantro, minced

   2      teaspoon sesame oil

   2      teaspoon sugar

   180  water

   1/2   teaspoon edible red food color ( i use thick soy sauce)

   

   Method   :

   Heat the pan/ wok with cooking oil, add in the char siew cubes follow by minced garlic and all the 

   ingredients and stir- fry for 2 - 3 minutes. Add in water and simmer until gravy thicken, stir in the

   corn starch, mix and combine all filling. Remove from pan/wok.

   Follow the instruction to prepare the dough.

   Roll out the dough about 2 1/2 inch.

   Place char siew filling in the center, wrap and pleat into pao sharp and close up with a gap.

   Place the pao in a cut out paper and put it in the steamer.

   Prepare hot boiling water, add in 1 teaspoon vinegar in the water, this step is to makes whiter.

   Steam for 25 minutes. Eat while its hot.




   Enjoy!!!

           

   

The dough made from this pre-mixed flour 

* Today i use a short cut to make the Char Siew Pao dough, although i have a recipe from my family to

    make the started dough but since it needs to take a day or two in advance to prepare the started dough

    i rather do it with the pre- mixed flour, easier and faster. 

    But don't worry i will share with the original recipe from my family.