Ingredients
-
-
1/4
-
1
-
1/4
-
1
-
30
-
1
-
1
-
1
-
85
-
-
90
-
1/2
-
1
-
25
Directions
Char Siew Puffs (Char Siew Sow) – Dim Sum, I have not tried this recipe yet, but hopefully will make this soon as I love Char Siew Sow! Recipe found on internet – Jo’s Bakery Prep time includes 30mins chilling time for the dough NOTE – this recipe is not really authentic as the fat used in traditional Chinese pastry is usually lard instead of butter , I was kind of disappointed with this recipe The pastry crust wasn’t as tasty as I’d hoped , Thanks for sharing this recipe It was good
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Steps
|
1
Done
|
Prepare Filling: Combine Soy Sauce, Oyster Sauce, Sesame Oil, Sugar and Water and Stir Until Sugar Is Dissolved; Stir in Cornstarch. |
|
2
Done
|
Heat Oil in a Pan, Once Hot, Fry Shallot Till Fragrant. |
|
3
Done
|
Slowly Pour in the Sauce Mixture and Cook Until Sauce Thickens. |
|
4
Done
|
Add Diced Char Siew to the Sauce, Stir to Coat Well. |
|
5
Done
|
Prepare Dough: Sift All-Purpose Flour, Baking Powder, Custard Powder and Icing Sugar Into a Mixing Bowl. |
|
6
Done
|
Rub in the Butter Until Mixture Resembles Coarse Breadcrumbs. |
|
7
Done
|
Stir Egg Into the Flour Mixture to Make a Pliable Dough. |
|
8
Done
|
Wrap Dough in a Large Plastic Bag (approx 20x30cm or 8x12inch) and Chill For at Least 30 Minutes. |
|
9
Done
|
Remove Dough from Fridge and Roll It Out (in the Bag) to Obtain a 8 X 12" Rectangle. |
|
10
Done
|
Cut the Edges of the Plastic Bag and Take the Dough Out; Divide It Equally Into 12 Portions (use a Pizza Roller/Dough Scraper For Easier Cutting). |
|
11
Done
|
Put Some Filling on Each Dough Portion, Fold It So That Filling Is Enclosed; Seal Edges by Crimping With a Fork. |
|
12
Done
|
Brush the Pastries With Egg Wash (lightly Beat Egg, Water and Salt Together). |
|
13
Done
|
Bake in a Preheated Oven at 180-190c or 350-375f For 20 Minutes Until Golden Brown. |
|
14
Done
|
Serve While They Are Still Hot or Warm. |
