Thursday, July 5, 2012

Baked Char Siew Pau

Cha siew pau or BBQ pork buns are commonly found at dim sum places or hawker stalls. But instead of steaming the buns, here, the skin is baked. The crispy pastry with melt-in-the-mouth filling makes these buns a crowd pleaser.

You can also make them ahead of time. Just keep refrigerated up to three days and bake when needed.

Makes 30 pieces

Water dough:
250g plain flour
1 teaspoon baking powder
100g castor sugar
60g shortening
1 tablespoon lime juice
120ml water

Oil dough:
250g plain flour
200g shortening
½ teaspoon salt

2 tablespoons cooking oil
2 cloves garlic, chopped
400g pork/chicken fillet, cubed
1 tablespoon oyster sauce
1 teaspoon dark soya sauce
1 teaspoon chicken stock granules
1 teaspoon sesame oil
1 teaspoon Chinese 5 spice powder
50g sugar or to taste
100g green peas [optional]
2 big onions, peeled and cubed
½ teaspoon salt or to taste
2 tablespoons tapioca flour + 2 tablespoons water
2 tablespoons sesame seeds, toasted
1 egg yolk, beaten lightly for glazing
extra sesame seeds for topping


1. Heat oil and sauté garlic till fragrant.

2. Add pork/chicken meat and sauté for 10 seconds. Add in oyster sauce, dark soya sauce, chicken stock granules, sesame oil, Chinese 5 spice powder and sauté till chicken is almost cooked.

3. Add sugar, green peas and onions.

4. Season to taste with salt and thicken with tapioca flour solution. Turn off heat, sprinkle sesame seeds over and mix well. Set aside filling to cool.

Water dough:

1 .Place all ingredients in an electric mixer or mixing bowl, except water.

2. Add water slowly and mix until combined to form a smooth dough.

3. Rest dough, covered with a clean tea towel.

Oil dough:

1. Place all ingredients in an electric mixer or mixing bowl, combine to form a soft dough.

2. Divide into 30 equal portions.

To wrap up:

1. Divide the water dough into 30 equal portions. Roll them into balls and flatten them.

2. Place a ball of oil dough inside the water dough and wrap it up.

3. Flatten and roll out the dough with a rolling pin into a rectangle.

4. Roll short side up tightly like a Swiss roll.

5. Flatten again and re-roll (Swiss roll style).

6. With the side up, flatten the dough into a circle.

7. Place a teaspoonful of filling in the centre, bring edges together and twist to seal.

8. Place on a greased tray, glaze the chicken bun then sprinkle some sesame seeds over. Continue the process with the other doughs.

9. Preheat oven at 200ْC and bake chicken bun in pre-heated oven for 25-30 minutes or till golden brown.

10. Serve warm or at room temperature.


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