Char Siew Bao 叉烧包

Wednesday, November 28, 2007

I wanted to make Pao few days back but forgot to buy the Hong Kong Flour so when mum asked me if I wanna go NTUC this morning, straight a way I asked her," Ma, wanna make pao today?"....Follow my style and this is the simpliest way to your very own 叉烧包!

Ingredients for dough:

300 g. Hong Kong flour
60 g. castor sugar
2 teasp. Instant Yeast
2 teasp. double-action Baking Powder
35 g. Shortening
120-150 mls. water

My "anyhow "Fillings:

250 g. Pork Lean Meat (diced)
1 Onion - diced
1 Tbsp. Oyster sauce
2 Tbsp. Soya Sauce
3 Tbsp. Dark Sauce
1 Tbsp. Seafood Sauce
1 tsp. sesame oil
1 1/2 Tbsp. cornflour )

Some Salt & sugar to taste

Basically I just mix everything (for dough) together, excluding the water.
Then I add water and use a pair of chopsticks act as the mixer ---> I am just too lazy to bring our my mixer *faint*
After that I start to knead until I find it smooth and nice to touch-->not stick
Place it in the mixing bowl, cover with damp cloth and let it raise for 30 min. After reading some mails....
Stir fried the marinated diced meat and let it cool. Divide the dough into a few small ball.
Wrap fillings in the small ball, of course you have to make it flat first and seal tightly.
Place onto greaseproof paper and I FORGOT TO leave to proof for another 30 mins. Straight a way I steam over high heat for 10 mins.