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.








Comments

Post a Comment

Popular posts from this blog

Seafood Hor Fun

Image
Ingredients : -1lbs rice noodles/sticks -2tsp dark soya sauce -oil for cooking - some crushed garlic Gravy : -8 big-sized prawns; deveined - marinated with pinch of salt, pepper -8 fishballs; -10 piece of fish cake -100g of mince pork -0.8-1lbs bok choy and bok choy-sum, cleaned and cut into sections of stalks/stems and leaves -1/2tsp crushed garlic -1/2tsp crushed ginger -1 tbsp cornflour mixed with 1/2 cup water -1/2cup chicken broth or 1/2 tbsp of chicken stock -2 eggs -pepper and salt to taste -oil for cooking -water Method : 1. Loosen the fresh rice noodles 2.Heat oil and saute prawns till cooked, set aside 3.Add in fishball slices, fry till soft, set aside 4.Heat more oil in frying pan/wok at high heat add in rice noodles, add dark soya sauces and stir fry briskly ( Note : You can allow noodles to burn a little at the edges for that smaky taste). Set aside. 5.Add in garlic, ginger and fry until fragrant. 6.Pour in broth and bring to the boil. Simmer 5mins. 7. Add in mince pork un
Read more

Woo Tau Kow (Steam Yam Cake)

Image
Ingredients 1 Yam 150g dried prawns 10 pcs Shiite mushroom 1 tablespoon minced garlic 2 1/2 rice bowls rice flour 1/2 rice bowls sweet potato flour 6 rice bowls water 2 teaspoon five-spice powder 1 1/2 teaspoon salt Method To make the wu tau koh, it is best to use shredded yam instead of cubed ones. Begins the process by removing the skin of the yam with a big, sharp-bladed vegetable peeler. Then cut the yam in half. Slide the halves across a vegetable shredder in smooth, singular movements to produce neat, unbroken strands of yam. These strands of yam will “hold” the structure of the wu tau koh and give it texture. Next, pound dried prawns. Stir fry all that shredded yam, Shiite mushroom and dried prawns in a fair amount of oil and two tablespoon of minced garlic. Toss the ingredients in a big wok for 15 minutes or until the heavenly smell of a fragrant stir-fry has wafted around the entire kitchen. Meanwhile, as the stir-frying is under way, mix three rice bowls of rice flour with s
Read more

DARK SOYA BRAISED CHICKEN WITH MEIGUILU (玫瑰豉油鸡)

Image
I was craving for dark soy chicken very long time. Miss a lot the Spore Chinatown dark soy chicken at Scott road, but the Chinatown here is really out! Finally I've decided to do my own and turn out not that bad and definitely much better than Chinatown here. Ingredients (serves 4): 1 large chicken (abt 1.5 to 2kg) 2 sticks cinnamon 1 tbsp cloves 1 pc Anise 2 pc Licorice （甘草） 1 large piece aged Chinese dried citrus peel (陈皮) 50ml Chinese wine (preferably meiguilu 玫瑰露) 50g rock sugar 1 small bottle (200ml) best quality dark soya sauce/黑酱油或老抽 Method: 1. Clean the chicken and remove all visible fat from neck and back cavity. Wipe with a damp cloth and reserve. 2. Add a little oil to a large pot (enough to contain the whole chicken) and briefly fry spices until aromatic. Add the soya sauce, rock sugar and citrus peel. Place the chicken in the pan and then add enough water to cover three-quarters way up. 3. Bring to a boil and let bubble for three minutes. Turn down to a strong
Read more