Thursday, 3 January 2013

Siew Pau-Roasted Bun



Seremban,my lovely town.See Seremban I can sure everyone got one thing in mind...SEREMBAN SIEW PAU.
Siew pau is a roasted bun with pork or chicken filling.The skin is crispy and fragrant with sweet and salty filling.If you come to Seremban but didn't bring back Siew Pau,you will regret.Hahaha...........


As I know many recipe in Internet,they'll put green peas.But Seremban version is don't have green peas.For me I like Seremban version,that without green peas.Hope you will like my version.

Ingredients
Recipe source : Catherine Chia
Pastry method source : My Kitchen Snippets

Pastry
( A )
200g flour
60g butter-I use salted butter
25g sugar
120ml water

( B )
160g flour
100g shortening

Method
  • Mix well flour and butter of pastry (A),then add in sugar and water.Knead into dough (A).
  • Mix well pastry (B),knead to a dough (B).
  • Leave dough (A) and (B) for 30 min.
  • Divide the both dough into 20 equal pieces.
  • Wrap the dough (B) into dough (A) and flatten it.
  • Roll the dough into long flat piece and roll it up like swiss roll.
  • Put the dough 90 deg and roll into flat again and roll up like swiss roll again.
  • Put it in fridge for 30 min. ( update on 4/1/2013)
  • Then press dough with palm and lightly roll out into a circle.
  • Place 1tbsp filling on the dough.
  • Wrap and pleat into pau shape.
  • Brush some egg fluid on surface.Put some sesame seed on top.
  • Bake for 20-25 min at 180'C.
Filling
500g pork or chicken meat-I minced it.
1no. onion
some cooking oil

Seasoning
1tsp salt
1tbsp sugar
1tbsp oyster sauce
1tsp light soy sauce
1tsp dark soy sauce
1tsp sesame oil
1/2tsp white pepper
pinch of five spice powder
some water

Gravy
1/2 tbsp corn starch
1tbsp water

Method
  • Heap up some oil,saute onion till fragrant.
  • Add in the meat and fry for a while.
  • Add in seasoning and some water.
  • Fry until a bit dry up.
  • Add in gravy.
  • Turn off the heat and remove.
  • Leave to cool.


Step by step picture.



I am submitting this post to Malaysia Food Fest ,Negeri Sembilan month,
Host by Hody Loh of Cook 4 you & me

10 comments:

  1. Hi, I noticed that you use butter instead of shortening for water dough. Any difference in terms of taste and texture? If I substitute shortening with butter as well for oil dough, will it works? Thanks!

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    Replies
    1. you also can use shortening.butter give the skin more fragrant.

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  2. Looks amazing! How long did the whole process take you? 2 3 hours? Longer? And since you are using butter, is the dough temperature sensitive like puff pastry or short crust pastry?

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    Replies
    1. About 3 hours.I forget to write.before wrap the filling.put the pastry in fridge for 30 min....

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  3. Hi Hody, some siew pau looks very oily and hard. Yours look so good and the filling is very tempting.

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  4. Hody, I also prefer without the green peas, leh!

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  5. Hi Hody, I love eating Seremban siew pau! Never fail to buy some whenever I see a stall selling them...been a while since I last make some....will try your version this weekend if I am free:)

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  6. This comment has been removed by a blog administrator.

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  7. Wonder, how long I can keep this after cooking and how about the storage? In fridge? or normal room temperature?

    ReplyDelete