Char Siew Chicken Siew Bao #1

 

No sesame seeds also jadi lah. Siew Pau, haven't make this for a very longtime. I still prefer to make my chicken char siew instead of using chicken meat flavour with char siew. 

Anyway, it's delicious. 

Chicken Siew Bao:-

16pcs

Water dough

200g flour

60g shortening

30g sugar

100g water

Oil dough

150g flour 

100g shortening 

If you use hand will be sticky, so use a fork to mix water dough until all comes together and use hand to shape it into a ball set aside. Same with oil dough. 

Water dough is bigger than oil dough. 

Roll both into long shape, cut both dough into equally 16 pcs. 

Take 1 pc water dough, pull and flatten with hand and take 1 pc oil dough, put in the middle of water dough and wrap it, round into a ball. Set aside, repeat until finish. Cover and Rest for 20 mins. 

Dust surface , take 1 dough, use a rolling pin to roll out into rectangle shape. Roll it up into Swiss roll. Rotate position, use a rolling pin to roll out again into rectangle and roll up into Swiss roll for the last time. Cover with a cloth and set aside let it rest. 

Dust surface, take the 1st roll and flatten it, use a rolling pin to roll out circle.  

Fill 1 portion of filling seal like bao making and seal tightly.

Brush with egg wash, I use egg yolks only. 

Bake 190°c for 20 minutes and 2nd egg wash rebake again for 30 minutes or until golden brown.