Water dough: 235g all purpose flour 80g cooking oil 35g sugar 7g golden syrup 120g water
Oil dough: 125g all purpose flour 75g shortening
Water dough: 1. Rub oil with flour until crumble. 2. Dissolve sugar and syrup in water and add to the above. knead dough until smooth and rest for 15 mins. 3. Divide dough into 20x23g pieces.
Oil dough: 1. Sift flour on the table and blend in shortening. Using the plams, rub in gradually to form a soft dough. 2. Divide water dough into 20x10g pieces.
Make up: 1. Wrap oil dough into water dough and pin it out into a thin rectangular sheet. 2. Roll the sheet down ino a swiss roll shape. Turn 90deg and repeat once. 3. Press dough with palm and roll out into a circular sheet. 4. place filling in the middle and pleat pastry upwards towards the centre. 5. Egg wash and bake at 190 degC for 20-25 minutes. 6. Egg wash again halfway through baking.
** Prepare chicken/ char siew filling of your preference.
Jo, What is golden syrup? Can it be replaced by anything else? I've tried making Siew Pau for more than 5 times now. It should be my first try on dim-sum. The 1st & 2nd time, the skin too tough, & the fillings not tasty. Then, the 3rd time I add more butter, the skin turned out crispy. Is it the butter that make the skin crispy? 3 days ago I made kaya(your recipe), then kaya puff. I thought the more butter I put, the better, Then, the water skin couldn't work, not spongy enough to wrap the filling. So, I understand why we need the water skin now.
Finally I made the Seremban Siew Pau. My pau - a few are shaped nicely and some had the gravy ooze out. The oozed gravy ones tasted heavenly with the gravy stuck onto the pau.
I make the char siew from scratch using Lilyng's recipe - and incorporate the gravy with cwl's recipe (kitchencaper's forumer) - result - everybody said the Char Siew pau is yummy. Finished the whole lot in 1 hour - everybody took 3 pieces minimum, and my daughter - 5 pieces.
Just ask for some advice.
1. I realise that if I seal my pau properly and less gravy the pau will look nicer. True? Or because of my louzy closing on the top sealing which needs more practise as this is the first time I am making it ?
2. The pau is not that crispy as we used to buy from the shop. How to get to that crispyness? I like the ones what I have done but my mum likes it harder. I realise my dough is very stretchy and soft as I rested it for more than 2 hours while I was making the char siew. It is very manageable and did not burst while wrapping.
This is my pau shapes:- in experimenting to get the best shape - ugly compared to yours . :-[
Thanks for your recipe... It is thumbs up... everybody loves them
********************************************** When there is a will, there is a way... never say die... Cindi
Cindi, your siew pow looks so yummy. My siblings and myself loves to eat Siew Pau. I think when we were kids, all of us loves to eat siew paus because at that time there nothing much to eat and when our parents buy them back...my goodness...they are so delicious and sometimes we have to fight for the last pc and my poor mum will forego eating it, claiming that she's full. I think she also yearn for it but because of her love for her children, she did not eat one. So till today, we still love to eat them.
I'll try to make using this recipe for my sisters.