Simple Delights

Wednesday, 29 May 2013

Baked Char Siew Bun (BBQ Pork Bun)

Yup is always good to keep the recipe in a place that is easy for me to revisit and perhaps in future bake again

Happen to know that Aspiring Bakers #31 is calling for Chinese bun entry. Would like to take this opportunity to have this blog submit for Aspiring Bakers #31: Bao Ho-Chiak 包好吃 (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

I have the recipe from the cookbook title - DimSum Inspirations ( 一点心意)by Choong Su Yin
This cookbook was a gift from a friend in Singapore. Her thoughts is really precious, when she asked her sister to post it to me when the sister on tour in Australia Perth. How sweet to have friend who remember us even when we are far.

So here are the recipe :

Ingredients :

Char Siew Fillings

300g minced pork
300g chopped char siew (bbq pork)
3 cloves minced garlic
1 onion ( cut into small pieces)
100g green peas ( I omit this as I do not like green peas)
1 bunch of coriander finely chop ( I added this as I like the fragrance of this herbs)
1 tsp of corn flour
1 tsp of oil

1Tbsp of oyster sauce
1 Tbsp dark soy sauce
1 tsp salt
2 Tbsp sugar
Adequate sesame oil
Adequate pepper
Adequate chicken powder ( I replace the MSG in the original recipe , this is an option)

Starch solution

1Tbsp of corn flour
5Tbsp of water

Method :
1. Blend minced meat with corn flour and oil.
2. Heat up 4 Tbsp of oil, fry garlic and onion till fragrant . Add in minced meat ,char siew and seasonings. Stir fry evenly. Thicken the gravy with starch solution and sprinkle in coriander. Dish out and set aside to cool

Flarky Dough


600g Flour
75g sugar
190g Oil
1 Tbsp golden syrup
270g water

Method :

1. Dissolve sugar and golden syrup in water.
2. Mix flour and oil, pour in syrup mixture and knead to form a smooth dough.
3. Knead the dough to form a long strips and divide into 70g each

Shortening Dough


150g Shortening
300g Flour

Method :

1. Mix flour and shortening till even .Keep it into freezer and set for 20min . Remove and cut it into each 35g

To make the Char Siew Bun

1. Preheat oven to 170 C .
2. Wrap the shortening dough with flaky dough. Roll it out into long strip . Roll the dough up and once again roll it out into long strip.
3.Fold the dough into 3 layers. Roll  it flat and wrap the char siew fillings shape the dough into pau shape
4. Brush egg wash onto the bun and sprinkle some sesame seed
5. Bake in oven for 20 min or till golden brown.

I share this bun with few good friends. Forget to take the pic of the inside when we ate it. Argh always food over picture.

As my skill of wrapping up the fillings is not that good, the top part of the bun is thicker then those sold outside the Dim Sum cart.

Well for the 1st time making this bun , I would say is not too bad of the result.

Hope the step will not scare you off , is not as difficult as it sound.

1 comment:

  1. Hi,
    Thanks for your participation! Your siew baos look better than mine, mine were all 开口笑, hahaha.

    Oh, btw, the submission deadline has been extended by 2 days, last day is Sunday instead of Friday. I saw your comment asking about the bao flour on my blog. What kind of bao flour do you have over at where you stay? Some bao flours are not so good, I have bad experience with a certain brand of china bao flour, the baos turn out to be yellowish and not rising. You can use cake flour if you wish, I use a thai brand called Royal Fan Cake Flour. If you don't have cake flour, you can use plain flour with cornstarch added to substitute for cake flour, but it's best is if you can find bleached plain flour, bcos unbleached plain flour will make the buns yellow. See joyofbaking for substitution rules.



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