Monday, January 14, 2013

Siew Pau / Roasted Bun






I love to eat this siew pau, but I never make it on my own, just because, once my neighbour told me it is very hard to make.....zzzzzzzzzzzzz.My neighbour was WRONG!!!! It is so easy to make. All you need is the pleating skill, which is easy to learn.
And thanks to Hody Loh who hosted this Malaysian Food Fest for the month of Negeri Sembilan. This event gave me opportunity to try this easy and yummy siew pau. If you're interested in this event or want to have a look from past event, do drop by to Wendy's blog, there's a lot of yummy food from the past event..If you're interested can take part also..
Okok....here's the recipe from Hody Loh and here and a minor changes. Please go their blog and look at their wrapping method. This time I didn't snap my photo properly.

Ingredients:

For Filling:
700 gm minced pork
1 large onion
some oil for frying

Seasoning:
1 tsp salt
1 tsp soy sauce
11/2 tsp sesame oil
2 tsp dark soy sauce
1 tbsp sugar
1 tbsp oyster sauce
1/2 tsp white pepper
1/4 five spice powder
some water ( I didn't add this)

For thickening:
1/2 tsp cornflour
1 tbsp water

Method:
Heat up some oil, saute chopped onion until fragrant.
Add in meat and stir fry for awhile.
Add seasoning and some water.( I didn't add water)
Fry until a bit dry up.
Add in cornflour water for thickening.
Dish up and let it cool.

For oil dough:
240 gm flour
120 gm shortening

Water Dough:
240 gm all purpose flour
60 gm icing sugar
60 gm shortening
120 ml water

1 egg  beaten for egg wash
some sesame seeds

Method:

Mix all the ingredients of oil dough together and knead till you get a soft dough.
Set a side to rest for 30 minutes.
Mix all the ingredients for water dough and knead till you get a soft dough.
Set it a side to rest for 30 minutes.
Divide both dough to 30 equal pieces.
Wrap the oil dough into the water dough and flatten it.
Roll the dough out into a longish flat piece and roll up like a swiss roll.
Turn 90 degree and roll out again and roll it up like swiss roll.
Press dough with palm and lightly roll out into a circle.
Place filling in the center,wrap and pleat into a pau shape.
Place on a grease proof paper.
Brush pie with egg wash and sprinkle some sesame seeds.
Bake at preheated oven 180C for 20-25 minutes or until golden brown.


I'm submitting this post to Malaysian Food Fest , Negeri Sembilan Month, hosted by Hody Loh of Cook 4 You & Me .

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5 comments:

Cheah ~ No-Frills Recipes said...

This Seremban siew pau looks yummy!
Don't mind having them for breakfast!

lena said...

maybe i shld make some too:)

Jeannie Tay said...

I wish I have more time! I have a thousand things to do but not enough time! These look so good! Very golden!

Anonymous said...

just dropping by to say hey

pepper bowl said...

loved those roasted buns!!1...they are the baked version of momos..!!thanks for sharing the recipe!