23 November 2014

Siew Bao (Crispy BBQ Chicken Bun) 鸡肉烧包

This flaky BBQ chicken bun, Siew Bao was made for my friend farewell gathering. I made it in two batches as the original recipe just yield 21 big Siew Bao. In total made 39. 

To update the information on my 22 January 2014 post, I have found the shortening! :) Glad that all ladies at the farewell gathering like the flaky Siew Bao \^o^/ This round I made a slight change on the chicken filling recipe.

Today is a happy day for Gabriel as well as us as parent, he got to play in a big playground at MIA park. Another thing worth record is his shaky lower front tooth eventually drop off by itself ... after he had a good dinner! I'm sure tooth fairy will come to visit him tonight!! Bravo Gabriel, you hit another milestone!  

the pastry dough after resting should be soft, when poke the finger into dough it made an indentation.

Ingredients for filling:
500g chicken, sliced into small
1 tbsp of minced garlic
1 tbsp sesame oil
2 tbsps cornstarch
1 tbsp of dark soy sauce
4 tbsp char siu sauce
3 tbsps cooking oil
150ml water

1. Marinade all the ingredients (except water and cooking oil) for an hour.
2. Heat wok, add cooking oil. Add the marinade chicken. Stir-fry the mixture for 2 mins, add water and let it simmer until cook and the sauce thickening, about 8 mins. Set aside to cool completely. Is good to make the filling a day before use.

Ingredients for pastry:
water dough:
400g plain flour
100g butter, soften
2 tbsp sugar
180ml water

oil dough:
400g pastry flour
100g shortening, some melted butter (make sure the oil dough can come together to form rough dough ball, if not you need to add a bit more butter, and the dough should be easy to handle but not sticky. If you prefer to use butter or cooking oil, you can refer to my previous post)

1 egg lightly beaten + 1 tsp golden syrup

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 in fridge for 30 mins. (When you take the water dough out from fridge, it should be soft and bouncy when you press on it)
2. Mix ingredients for oil dough. Use fingertips to lightly rub the butter with flour until mixture look like fine breadcrumbs (add melted butter if the dough can not form rough dough). Lightly press together the oil dough. Cover and keep in fridge for 30 mins. 
3. Divide water and oil dough into the portions as you wish respectively. 
4. Flatten the water dough, wrap the oil dough in it. Flatten the dough ball with rolling pin, roll up swiss roll style. Cover and let it rest for 15 mins. Flatten from the long side, roll up swiss roll style. 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.
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