It has been a long time since I had Crispy BBQ Buns or know as Siew Bao. I remember when I was living in Malaysia I will have these at least once or twice a month. I decided to make some last week using Elin’s recipe for the pastries. The pastries turn out to be very crispy and flaky. The only problem I encounter is pleating the buns. It split opens during baking and the juice of the filling oozing out during baking.Ingredients for oil dough
240 gm flour
120 gm shortening
Ingredients for Water dough
240 gm all purpose flour
60 gm icing sugar
60 shortening
120 ml water
Egg wash
1 egg - beaten
some sesame seeds (optional)
1. Mix all the ingredients of oil dough together and knead till you get a soft dough. Set it aside to rest for 30 minutes.2. Mix all the ingredients of water dough together and knead till you get a soft dough. Set it aside to rest for 30 minutes.
3. Divide both dough into 20-22 equal pieces. Wrap the oil dough into the water dough and flatten it (pix 1)
4. Roll the dough out into a longish flat piece (refer to pix 2 ). Roll it up like a swiss roll (pix 3)
5. Turn 90deg (pix 4), and roll out again and roll it up like a swiss roll (pix 5 & 6).
6. Press dough with palm and lightly roll out into a circle (pix 7)
7. Place filling in the center (do not put too much filling in), wrap and pleat into a pau shape (pix 8) Place on a greaseproof paper.
8. Brush pie with egg wash, sprinkle with some sesame seeds and bake at 375 degree F for 20-25 minutes or until golden brown.
(Pix 1)
(Pix 2)
(Pix 3)
(Pix 4)
(Pix 5)
(Pix 6)
(Pix 7)
(Pix 8)
Ingredients for Fillings.
400 grm BBQ meat (can be pork or chicken)- cut into small cubes
½ cup of green peas
1 tbsp thick black soy sauce
1 big onion- diced small
1 tbsp oyster sauce
1 tbsp of sugar - more if you want it sweeter
Salt and pepper to taste
1/2 cup of water
For thickening :
1 tsp cornstarch + 3 tbsp of water
1. Heat about 1 tbsp of oil. Saute onions for 1-2 minutes. Add in BBQ meat and the rest of the filling ingredients. Stir fry for 1 - 2 mins. Add in the thickening and simmer till the gravy has thickened. Dish out and let it cool. Set aside for use later.
30 comments:
Wow! Your bun looks so flaky. It must be good. I will try it today. Do you think I can freeze this bun and eat it later?
Your Siew Bao looks so yummy... nice sharing..^_^
I adore savory buns, these look great! Thanks for including the step-by-step photos, they help a lot.
Thanks for sharing!
-Siri
Wow, yum yum! Looks great!
Gosh!! These look so much better than the ones I buy!!!!
Wow! Siew Bao is one of my favourite! Love it.
Gert, well done! Better than those offered from the dim sum shop .Salivating on my keyboard and my stomach is growling now....:))
I'm salivating...the buns look so good. I'm going to try this pretty soon. Thsnks for the recipe!
This kind of pau really take a lot of time to prepare, but you must be very happy to see the result as your pau look really yummy.
I like the color of your baked pau..wish I can have one right now!! hmmmm............maybe I should use my leftover bbq to make pau which I have plenty in storage!
I am from Seremban... Seremban is famous for siew bao... now I am homesick and drooling on my keyboard.
WOw, these look like the ones you get at home! I used to eat this a lot too. yum yum!
Hey those are looking great!! yummy!!
Zue, do try this out. Yes you can freeze the buns and then warm it up in the oven anytime you want.
Rachel, thanks.
Siri, you are most welcome.
Meeso, thank you.
Christelle, thank you.
Bit of taste, mine too :)
Elin, ha ha thanks for sharing your recipe.
Tintin, looking forward to see your posting :)
Sonia, yes the pastry take some time to make but the results is good.
Lesley, yea you should and I am sure Mishu and Eliot is going to like it.
Ellie, yes I do miss Seremban siew bao too. I think they are the best.
Pigpig, me too :)
Chakhlere, thank you.
Really miss this baked siew bao! I have read some where that you can't put too much filling for this as the pleating will break open while baking.
Gert,
As usual, you make me hungry. Well done for yet another grand recipe! I strongly urge you to compile them in a book. I want an autographed first edition aaahhh?
Yati Carbondale
Hi there!
Thank you for popping by my site and for your lovely compliments!
I've been wanting to let you know that your lovely food takes me back to my childhood in Malaysia, it reminds me of the food my mom and aunties used to cook, it makes my mouth water and makes me want to try them out!!! THanks! Oh, these char siew paus look amazing!
Cheers, Grace
www.lachinvasion.blogspot.com
Adoi ai, why your Siew Bao looks so jelita!
Another of my favourites. I used to buy the famous Seremban siew pao a lot when I was in KL.. love the taste!
Wow, your Siew Bao really looks so pro! Just like the famous Seremban Siew Bao!
Hi, I tried your recipes last night and the Siew Bao turned out great !! :) was very very happy with the flaky skins and I took your advise of not adding too much filling and ended up with some great looking buns. Although the pleating needs much more practice. Nonetheless, thank you so much for the step by step guide without which, I have no idea how my buns will turn out. I did some changes to the fillings by adding some 100g of readied BBQ char siew and since I don have green peas, I substitute with carrots. Still good I reckon. Thanks heaps.
Cheers,
Kathleen
LCOM, I too miss this kind of siew bao that is I made this. Yes I was too greedy and put too much filling to it :)
Yati, I am still have a lot to learn when come to cooking and baking. Mana lah boleh buat buku. You want to sponsor me on this :)
Grace, how are you and your family doing? Thanks for you nice compliments :)
MamaFami, thank you. Your cupcakes lagi jelita :)
Leemei, If I am in KL I won't be making this. Is just so much easier to go out and buy some :)
Nyonya, thanks for stopping by and your kind comment.
Kathleen, you are most welcome thanks for letting me know that your siew bao turn out well. Wish I get to see a picture of it. Yea the next time I do this i will cut down on the filling. I was too greedy :)
These buns are beautiful, I want to make them one day. Thanks for sharing the recipe. Need to bookmark it : )
I love Siew Pao too ^^ yr recipe is very clear, I wanna try but I wonder how many siew pao can I make from this recipe?
OMG....this really makes me wanna cry, angry, disappointed. I had such a long relationship with him, and now you have reminded me once again............................. after so many years! Our courtship began when i was studying in Seremban, Chan Wa.........................................................when i would go there to visit him 3 times a week.
Nevertheless, i will always love him ------- SEREMBAN SIEW BAO.
I will try to bring him back home now, with your tips and recipe. I hope my husband won't mind though.....
I have try this recipe last night and it turn our really great..^_^ thanks for the recipe and the very clear steps..
Janet, you are most welcome :)
艾丽西娅, this recipe makes about 12-13 siew bao depending on the size.
Homeladychef, it is so funny on how you described the plain old Seremban siew bao. I am sure you husband won't mind you bring it him :)
Rachel, I am glad you like this :)
Absolutely love your step-by-step photo on how to prepare the dough! I'm not sure though, if I could be brave enough to make this!
Thanks for sharing and for posting such wonderful recipe!
Your bbq buns look wonderful! the cutaway shot was my favorite. I have found something new and different to try!
Thank you very much for sharing this wonderful recipe. I made a batch of siew bao following your recipe and they turned out very good - flaky and crispy. But my pleating wasn't as good as yours.
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