Shao Pao (烧包)





Oil Dough


340 g plain flour
220 g shortening/lard

Process all the above in a food processor

Water Dough

550 g plain flour
150 g castor sugar
160 ml vegetable oil
240 ml iced water
2 tsp salt
2 tsp golden syrup

Process the all the above in a food processor.

Glaze – 2 egg yolks

Method:

Scale oil dough into 20 gm and water dough into 40 gm.

Wrap oil dough inside water dough.

Roll flat and roll up like swiss roll.

Repeat another 3 times.

Cut each piece into halves.

Roll out each piece and put in filling.

Preheat oven at 375 f Convection and bake for 10 minutes, remove from oven, glaze with egg yolks and bake another 15 – to 20 minutes.


Char Siew Filling

300 gm Char Siew ( finely diced )
3 tbsp sugar
1 tbsp tbsp Flour
¾ cup water
1 1/2 tbsp oyster sauce
1 Tbsp light soya sauce
1 tsp Dark soya sauce
4 chopped shallots
1/2 cup green peas
2 Tbsp oil

Heat oil and stir in the shallots.
Add in flour and fry until flour is cooked and brown.
Put in the diced char siew and fry for a short while.
Add in water, all the sauces and sugar.
Cook till the sauces thicken and gluey.
Lastly add in the green peas.
Set aside to cool .



Serves

makes 56 siew paos



*Remark: You can change the filling to curry if you like.

** Pei Suan did the best of Shao Bao and curry puff shape which I was failed.
** Thanks for Josephine help on the dough.








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