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Char Siew Pau
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| Prep: 20 mins (not including proofing time) Make: | |
| 22 | buns |
| DOUGH 1 | |
| 250g | Hong Kong flour |
| 2 teaspoons | yeast |
| 150ml | water |
| METHOD: 1. Stir yeast into water, and mix with flour. 2. Let the dough rise for 1 hour (the dough will almost double in volume) 3. In the meantime, make the char siew filling. CHAR SIEW FILLING A. 700g char Siew, diced | |
| 2 tablespoons | cooking oil |
| 1 | onion, diced |
| 2 tablespoons | sugar |
| 2 tablespoons | oyster sauce |
| 1 tablespoon | black soya sauce |
| 1 teaspoon | sesame oil |
| 1 teaspoon | pepper |
| B. 3 teaspoons corn flour | |
| 1 cup | water |
| METHOD: 1. Heat oil in pan, fry onion for 1-2 mins. Add in all other ingredients (A), stir fry for 1 min. 2. Mix water with corn flour (B), add mixture into the pan and stir well. Simmer until gravy thickens. 3. Transfer to plate and leave to cool. 4. Divide filling into 22 portions. Set aside until ready to use. DOUGH 2 | |
| 180g | Hong Kong flour |
| 1 teaspoon | baking powder |
| 90g | sugar |
| 1 tablespoon | water |
| 1 teaspoon | spongecake gel |
| 30g | shortening |
METHOD:
1. Sift together flour and baking powder in a bowl.
2. Dissolve the sugar in the water. Add shortening and spongecake gel and mix with flour until soft and smooth.
3. Add Dough 1 and Dough 2 and mix to combine.
4. Take the dough out of the bowl and knead until smooth and elastic.
5. Then cut into pieces (about 30g per piece). Roll each piece into a ball.
6. Cover with plastic wrap and set aside for 40 mins.
7. Flatten each ball with the palm of your hand into a 3" diameter circle. Place filing in the centre of each dough round, and gather up edges to enclose filing. Twist the centre together and press to seal. Place on paper baking cup. Repeat until dough and filing are used up.
8. Steam for 12-15 min, and serve.
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