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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

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

( B )
160g flour
100g shortening


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

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

1/2 tbsp corn starch
1tbsp water


  • 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.



  1. Hey, they look so appealing ... how about passing some over for breakfast?

    1. Hi Cheah,
      Thanks for the compliment.
      Sure, let's have this over a cuppa of hot Chinese oblong tea.
      How about that..:D

  2. This comment has been removed by the author.

  3. miu miu,
    相识恨晚,谢谢分享~ 呵呵呵。。。

    1. Hi Cat,


  4. Hi Mui Mui! Your Siew Pau look lovely and yummy... Sorry for asking this as I'm totally new to Pau making... Why do we need to make dough A and B separately and later combine them again?

    1. I am "kay poh" here..... combining wrapping dough A and B together to have the flaky pastry after baked

    2. Hi Chef,
      Its my pleasure to be able to share to you.
      Mel is right. Dough A is water base dough, it consist of butter (oil) , water and flour whereas Dough B is oil/fat base dough, consist of shortening and flour only. Wrapping B in A and roll is to achieve the flaky layers.

      It is actually like making puff pastry. A basic dough rolled out add on pastry margerine, wrap up nd roll and fold and roll and fold..:)
      There you get the thousand layers in the puff:D

    3. Thanks Mel and Mui Mui! Really got lots to learn from you in terms of baking!

  5. When we travelled from KL to JB, we saw a building with a big sign:Seremban Siew Pau on the highway, asked husband to stop there to try on the Pau on the way back to KL but husband missed it, reason is the building isn't located exactly next to the highway but have to turn to a left exit before the building, that's why I couldn't taste those Siew Pau! Yours look very good there!Is it difficult to fold the top like this?

    1. Hi Jess,
      The top pleating not difficult if you know where to start. I have took down a clip on pleating my steam pau which the same method as this. I will post it up soon.


  6. Siew pau is my favorites too and I guess almost everyone too. You should know right, even your boys gave two thumbs up!! And your siew paus were so well made and baked.

  7. Can i take one for my tea break later, lol

    1. Sharon,
      Sure sure can.
      Just help yourself:)

  8. mui好班奈,烧包做得很有卖相!

    1. Hi Casey,
      postlaju应该可以吧? 嘻嘻〜

  9. me too thumb up!! i love siew pau....


  10. Nice looking siew pau. Tumbs up from me too! Stil can't get myself free time to make this yummy siew pau.

  11. Hi Mui Mui, your siew pau look so inviting and yummylicious. I can eat 3 pieces, no problem. LOL

    Well done, 2 thumbs up for you. Have a nice day.

    1. Hi Amelia,
      It's a good thing we know how to bake our own.
      Or else we got to buy, that will be very pricey right?
      Thanks again dear friend :)

  12. Hi Doreen,

    I saw siew pau in Lena's blog as well but got too many things to cook and bake recently... otherwise I would wish to bake these too.

    Another extra thumb up from me!


    1. Hi Zoe,
      Yes, I did saw these Siew pau in Lena's blog too. She bake hers so well.

      Thanks for the extra thumbs up (^_−)−☆

  13. 我也要学casey。
    我也要place order.^^

    1. 娴妹,

  14. mui mui, very nice siew paus! Wah, also got step by step tutorial. But I am too lazy to make. Next time when you make, I come and take from you hee..hee...


    1. Hi Phong Hong,
      These are quite time consuming. But you can always get ready the Siew pau skin ahead and keep it nicely in the freezer. When you need it just thaw it and wrap in the fillings then bake it.
      Dies that sounds better?? :p

  15. Mui,好可爱的两个宝贝哦,举起拇指,老妈的美食最棒。。。

    1. Fion,

  16. Hi Mui Mui,
    Thanks for posting the step-by-step pics. I am very bad in shaping and pleating bao skin, so your pics would definitely help greatly. Siew Pao has always been on my to-do-list, gonna bookmark this on my pinterest :)

  17. Your 2 kiddies really fortunate to have you as mummy, everyday got nice cakes and baos for tea break :)

    1. Hi Bee,
      Do try this out in future as I really love the pastry skin of this Siew pau. It is flaky and fragrant.
      Tell the truth I am more fortunate to have my Bao Beis with me:D

  18. now i feel like having one now! you hv made them beautifully!

  19. Hi Lena,
    My Siew pau is made so nicely is all because of you.
    You made yours so well and tempting. That inspire me to make them.
    One things , I am sorry I forgot to mention you in this post :p. To punish me heehee I will throw some yummy Siew pau to

  20. It gave me great quinces, and the recipe that I am not happy, I am very grabs! thank you in advance
    I board a good recipe already dealt a site like this
    Recette cookies
    gateau au yaourt
    Recette crepe
    couscous marocain
    modele cuisine
    Recette couscous


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