Siew Bao 2 (Baked BBQ Chicken Buns) 烧包

I plan to bake the Siew Bao for my parent when I go back Penang next month, therefore lot of practise is needed. I find the pastry dough in my previous baked was a bit dry, it resulted the Siew Bao didn't close well on the top. This time I went through Carol's steps on how to make a good pastry and strictly followed every steps and tips. The pastry dough is soft and smooth throughout my rolling, even until the final process. I managed to get a better result, the pastry puffed well and there is hollows and crips feeling when you touch it! This make me really happy! 

I used butter instead of oil, managed to make 14 instead of 12 Siew Bao.

Tips to get a good Siew Bao pastry:

1. Don't roll the dough too long or too thin, this will ensure the oil dough and water dough doesn't leak into each others and ensure you get flaky pastry.

2. Don't press the dough too hard while flattening it.

Lovely flaky pastry with juicy chicken filling.

Ingredients for filling:

250g chicken breast, sliced into small cubes
some mix vegetables
4 cloves garlic, chopped
2 tbsps sesame oil
a pinch of salt
1 tbsp sugar
2 tbsps cornstarch
2 tbsps oyster sauce
1 tbsps dark soy sauce
3 tbsps cooking oil

Steps:
1. Marinade all the ingredients (except garlic and cooking oil) for an hour.
2. Heat wok, add cooking oil. Stir-fry garlic for 2 mins, add the marinade chicken. Stir-fry the chicken until cook, or about 8 mins. Set aside to cool completely.


Recipe adapted from Jane's Corner
Ingredients for pastry:

water dough:
200g plain flour
50g butter
1 tbsp sugar
90ml water

oil dough:
200g top flour
70g butter

Steps:
1. In a bowl, mix ingredients for water dough (except butter), slowly add in water. Knead into a rough dough, add butter and knead to a smooth dough. Cover and set aside for 30 mins.
2. Mix ingredients for oil dough. Use butter knife to cut the butter and use fingertips to lightly rub the butter with flour until mixture look like fine breadcrumbs. Lightly press together the oil dough. Cover and keep in fridge for 30 mins.
3. Divide water and oil dough into 14 portions respectively.
4. Flatten the water dough, wrap the oil dough in it. Flatten with rolling pin, roll up. Cover and let it rest for 15 mins. Flatten from the long side, roll up. Cover and let it rest for 10 mins. 
5. Use finger to pull up two end of the dough and press into middle. Flatten the dough into circle and stuff filling, egg wash and sprinkle with sesame seeds.
6. Bake at 210 C for 30 mins.