Siew Pau (Crispy Barbeque Pork Bun)

Siew Pau is famous in Seremban, one of the place near Kuala Lumpur. And one of my favourite snack after lunch but we can't get it easily here. The beginning I'm thinking is hard to make it myself because they have water and oil dough, lot of work but I'm can't wait anymore to have my favourite siew pau . Result is not that hard work I'm imagine, everyone can make it. Lot of good memories coming back when having fresh siew pau from oven.

Adapted from : The Waitakere Redneck's Kitchen

Water dough

60gm all purpose flour

60gm bread/high protein flour

40gm cooking oil

18gm sugar

1/2 teaspoon golden syrup

60ml water (minus 1 tablespoon)

Oil dough

62gm all purpose flour

37gm shortening

(Can make 9 siew pau if you like more just double up the amount)

Method for dough: 

Water dough

1. Rub oil with flour until it looks like breadcrumbs.
2. Dissolve sugar and syrup in water and add to the flour mixture. Mix together to form a smooth dough. Cover and rest for 15 minutes.
3. Divide dough to 9 pieces.

(If too sticky add more flour)

Oil dough

1. Rub the shortening with flour to form a soft dough. Cover and rest 15 minutes.
2. Divide dough to 9 pieces.

Method for bun :

1. Wrap oil dough into water dough and flatten.
2. Roll out into oval shape and roll up like a swiss roll.
3. Turn 90deg and roll out again to ovel shape and roll up like swiss roll.
4. Press down with palm and lightly roll out into a circle.
5. Place the filling (do not put too much filling), wrap and pleat into a pau shape. Place on a baking paper.
6. Brush with egg wash, sprinkle with some sesame seed and bake at 180C(fan) for 20 to 25 minutes or until golden brown.

Note :

Too much filling will makes it hard to pleat and will burst open during baking.

Do not let the filling touch the sealing edge. 

Filling

1. 85gm char siew. (chopped to small pieces)
2. 5 tablespoon peas

Seasoning for filling

1. Some water
2. Few drop of sesame oil
3. 1 teaspoon oyster sauce
4. 2 teaspoon sugar
5. 1 teaspoon dark soy sauce
6. Dash of pepper
7. Dash of chinese wine
8. 1/2 teaspoon cornflour (add with some water)

Method for filling:

1. Heat oil, add the char siew and the seasoning, mix well.
2. Add the cornflour to make the gravy thickens.
3. Remove and leave to cool down.

(Leftover filling can be frozen for future pau making)