Siew Bao 1 (Baked BBQ Pork Buns) 烧包

My father likes to eat pastries, this kind of 烧包 is his favourites. In my memory this pastry is associated with Seremban Siew Bao (芙蓉烧包）However, when we were young we didn't always get to eat this pastry, it came when there was special occasion or someone presented the pastry to my father as a gift. 

It has been sometimes since I last taste this Siew Bao. It is not my favourite food but it brings back lot of old memories. Whatever I baked or cooked, my parent are too far away to taste the food, but I know my father will check on the Internet, access my blog to see what is going on here. I'm still their daughter, the bumble-bee that like to talk no-stop when I was young. 

I saw Jane's Corner and 人生加油站 baked their lovely Siew Bao, my heart told me I should give myself a chance to try making one and I did, without regret.

Recipe adapted from Jane's Corner and 人生加油站 with changes to filling and pastry folding method.

Ingredients for filling:      
400g pork meat, sliced into small cubes

6 cloves garlic, chopped

2 tbsps sesame oil

a pinch of salt

1 tbsp sugar

2 tbsps cornstarch

3 tbsps oyster sauce

2 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 meat. Stir-fry the meat until cook, or about 8 mins. Set aside to cool completely.

Ingredients for pastry:
water dough:
200g plain flour
50g oil (cooking or olive oil is fine)
1 tbsp sugar
90ml water

oil dough:
200g top flour
70g butter

Steps:
1. In a bowl, mix ingredients for water dough (except oil), slowly add in water. Knead into a rough dough, add oil and knead to a smooth dough. 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.
3. Divide water and oil dough into 12 portions respectively.  
4. Flatten the water dough, wrap the oil dough in it. Flatten with rolling pin, roll up, flatten again, repeat for another 4 times (this will ensure you get a clear layering pastry).
5. Roll into small ball, set aside for 10 mins. 
6. Flatten the dough and stuff filling, egg wash and sprinkle with sesame seeds.
7. Bake at 210 C for 30 mins.

Love the golden brown which I get from this baking,
very satisfy with the result. 

Juicy meat filling with flaky pastry layering that taste crispy and full of flavour. 
This brings back my childhood memory.