Charsiew Chicken Siao Bao #2
BAKED BBQ MEAT BUNS / SEREMBAN SIEW PAO
15 pcs
Water Skin
200g plain flour
60g vegetable shortening
30g sugar
1/4 tsp salt
100 ml water
Oil Skin
150g plain flour
100g shortening
Fillings
200g diced chicken char siew ( wok cooked charsiew )
100g green peas
1 big onion – diced
15 pcs
Water Skin
200g plain flour
60g vegetable shortening
30g sugar
1/4 tsp salt
100 ml water
Oil Skin
150g plain flour
100g shortening
Fillings
200g diced chicken char siew ( wok cooked charsiew )
100g green peas
1 big onion – diced
2 garlic
1 tbsp sesame oil
3 tbsp castor sugar
2 tbsp oyster sauce
1 tbsp dark soya sauce (not in picture)
1tbsp cornflour
1 egg mixed
some sesame seeds
Preparing Water / Oil Dough
Put all the ingredients for the water skin and use a fork to combine set aside. Let it rest for 30mins.
3 tbsp castor sugar
2 tbsp oyster sauce
1 tbsp dark soya sauce (not in picture)
1tbsp cornflour
1 egg mixed
some sesame seeds
Preparing Water / Oil Dough
Put all the ingredients for the water skin and use a fork to combine set aside. Let it rest for 30mins.
Divide both the water skin and oil skin into 15 equal portions. Take one portion of water skin, flatten it, put a portion of oil skin on top. Seal the water skin. Lightly flatten it and set aside.
For the wrapping, take one portion of the combined skin (oil skin wrapped by water skin) and placed in a lightly floured surface. Use a rolling pin to roll it until about 2 mm thick and in the shape of a circle.
Bake 190°c - 200°c for 45mins. Last 5 mins Grill mode to brown the top.
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