Siew Pau (roasted bun)...烧包

Siew Pau is my family's favourite. I never tried making Siew Pau until i saw these lovely Siew Pau recipe in HOdy Blog. These Seremban Siew Paus are a kind of roasted buns with flaky and fragrance skin and the filling is sweet and salty.

 This Seremban Siew Paus are full of flavour. I love the extra sauce in the filling, it makes the Siew Pau even tastier.

I am submitting this post to Malaysia Food Fest ,Negeri Sembilan month,

Host by Hody Loh of Cook 4 you & me

Seremban Siew Pau/ Seremban Roasted bun

Recipe source : Catherine Chia and Cook 4 You & Me
Pastry method source : My Kitchen Snippets

Ingredients:
Pastry
( A )
200g flour
60g butter-I use salted butter
25g sugar
120ml water

( B )
160g flour
100g shortening

Method

• Mix well flour and butter of pastry (A),then add in sugar and water.Knead into dough (A).
• Mix well pastry (B),knead to a dough (B).
• Leave dough (A) and (B) for 30 min.
• Divide the both dough into 20 equal pieces.
• Wrap the dough (B) into dough (A) and flatten it.
• Roll the dough into long flat piece and roll it up like swiss roll.
• Put the dough 90 deg and roll into flat again and roll up like swiss roll again.
• Rest in fridge for 30 min. 
• Then press dough with palm and lightly roll out into roind disc.
• Place 1 tbsp filling on the dough.
• Wrap and pleat into pau shape.
• Brush some egg fluid on surface.Put some sesame seed on top.
• Bake for 20-25 min at 180'C.

Filling
500g pork or chicken meat-I minced it.
1no. onion
some cooking oil

Seasoning
1tsp salt
1tbsp sugar
1tbsp oyster sauce
1tsp light soy sauce
1tsp dark soy sauce
1tsp sesame oil
1/2tsp white pepper
pinch of five spice powder
some water

Gravy
1/2 tbsp corn starch
1tbsp water

Method

• Heap up some oil,saute onion till fragrant.
• Add in the meat and fry for a while.
• Add in seasoning and some water.
• Fry until a bit dry up.
• Add in gravy.
• Turn off the heat and remove.
• Leave to cool.

The making of the siew pau flaky skin...

Prepared the two different pastry for the siew pau skin.

1. Divide pastry A and B into 20 equal pieces. (bigger pieces are pastr doy A and smaller pieces are pastry B)
2. Wrap dough B in  dough A.
3. Shape it round.
4. Flatten it.

1. Roll dough into a long flat piece (like a swiss roll)
2. Put the dough 90deg and roll into flat again and re-roll up like a swiss roll again.
3. Put into fridge for 30 minutes.
4. Put the dough up straight and press down with palm and lightly rolled into a flat disc.

Wrapped in the fillng, pleated into bao shape and arrange in baking tray.

Brush some egg mixture onto the siew pau.

 Sprinkle some sesame seed onto each siew pau.

sprinkle sesame seeds 'generously' :p

My boys love this Seremban Siew Pau.

~Enjoy~

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