Enjoy these mouth-watering Baked Char Siew Puff with sweet char siew fillings and flaky puff pastry.
Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 110 mins Cook : 35 mins
Ready in : 145 mins Serves : 10 pieces
INGREDIENTS:
Ingredients for Pastry
- 200g Flour (Group A)
- 60g Butter- use salted butter (Group A)
- 25g Sugar (Group A)
- 120ml Water (Group A)
- 160g Flour (Group B)
- 100g Shortening/ lard for best results (Group B)
Ingredients for Filling
- 200g Pork or Chicken meat, cut into tiny cubes.
- 1 Small Onion
- Ingredients for Seasoning
- 1 tsp Salt
- 1 tbsp Sugar
- 1 tbsp Oyster sauce
- 1 tsp Light Soy Sauce
- 1 tsp Dark Soy Sauce
- 1 tsp Sesame Oil
- 1/2 tsp White Pepper
- Pinch of Five Spice Powder
- Some Water
Ingredients for Gravy
- 1/2 tbsp Corn Starch
- 1 tbsp Water
DIRECTIONS:
- For the pastry, follow steps 2 to 13.
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Mix well flour and butter of pastry (A), then add in sugar and water. Knead into dough (A)
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Mix well pastry (B), knead to a dough (B).
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Leave dough (A) and (B) for 30 min.
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Divide the both dough into 20 equal pieces.
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Wrap the dough (B) into dough (A) and flatten it.
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Roll the dough into long flat piece and roll it up like Swiss roll.
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Put the dough 90C and roll into flat again and roll up like Swiss roll again.
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Put it in fridge for 30 min.
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Place 1tbsp filling on the dough.
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Wrap into a book fold.
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Brush some egg fluid on surface. Put some sesame seed on top.
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Bake for 20-25 min at 180C. Glaze with golden syrup and bake further for 5 mins.
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For Char Siew Fillings, follow steps 15 to 21.
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Heap up some oil, sauté onion till fragrant.
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Add in the meat and fry for a while.
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Add in seasoning and some water.
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Fry until a bit dry up.
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Add in gravy.
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Turn off the heat and remove.
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Leave to cool.